Found: 18
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Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage.
- Published in:
- Beverages, 2023, v. 9, n. 4, p. 91, doi. 10.3390/beverages9040091
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- Article
Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying.
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- Foods, 2023, v. 12, n. 23, p. 4344, doi. 10.3390/foods12234344
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- Article
Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi , a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil.
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- Foods, 2023, v. 12, n. 23, p. 4333, doi. 10.3390/foods12234333
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- Article
Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits.
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- Foods, 2023, v. 12, n. 9, p. 1785, doi. 10.3390/foods12091785
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- Article
Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments.
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- Foods, 2023, v. 12, n. 3, p. 565, doi. 10.3390/foods12030565
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- Article
Hygroscopic behaviour of cassava flour from dry and water groups.
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- Ciência Rural, 2015, v. 45, n. 8, p. 1515, doi. 10.1590/0103-8478cr20140338
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- Article
Physicochemical properties of three sugary cassava landraces.
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- Ciência Rural, 2013, v. 43, n. 5, p. 792, doi. 10.1590/S0103-84782013000500006
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- Article
Caracterização de farinhas de tapioca produzidas no estado do Pará.
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- Ciência Rural, 2013, v. 43, n. 1, p. 185, doi. 10.1590/s0103-84782013000100030
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- Article
Qualidade física e sensorial de biscoitos doces com fécula de mandioca.
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- Ciência Rural, 2010, v. 40, n. 12, p. 2574, doi. 10.1590/S0103-84782010001200022
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- Article
Stability of ascorbic acid and anthocyanins of jambolan (Syzygium cumini) and camu‐camu (Myrciaria dubia) juice blend during pasteurization and storage at room temperature.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfpp.16509
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- Article
A rapid method to obtaining moisture sorption isotherms of a starchy product.
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- Starch / Staerke, 2013, v. 65, n. 5/6, p. 433, doi. 10.1002/star.201200184
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- Article
Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process.
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- Plants (2223-7747), 2023, v. 12, n. 1, p. 127, doi. 10.3390/plants12010127
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- Article
Sorption isotherms of tapioca flour.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 4, p. 870, doi. 10.1111/j.1365-2621.2011.02900.x
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- Article
Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production.
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- Microorganisms, 2022, v. 10, n. 5, p. 840, doi. 10.3390/microorganisms10050840
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- Article
Optimization of the spray drying process for developing cupuassu powder.
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- Journal of Food Science & Technology, 2020, v. 57, n. 12, p. 4501, doi. 10.1007/s13197-020-04487-2
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- Article
Colloidal and rheological behavior of aqueous dispersions of buriti tree (Mauritia flexuosa) gum.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 9, p. 716, doi. 10.9755/ejfa.2017.v29.i9.115
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- Article
PROPRIEDADES FÍSICO-QUÍMICAS E TECNOLÓGICAS DOS POLVILHOS AZEDOS DE TRÊS CULTIVARES DE MANDIOCA.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, v. 22, n. 4, p. 631
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- Article
Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa).
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- Polymers (20734360), 2023, v. 15, n. 7, p. 1662, doi. 10.3390/polym15071662
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- Article