Found: 13
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Sweet processed foods in Brazil: use of sugar and sweeteners, inclusion of sugar claims and impact on nutritional profile.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4428, doi. 10.1111/ijfs.15178
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- Article
How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?
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- Journal of Sensory Studies, 2019, v. 34, n. 5, p. N.PAG, doi. 10.1111/joss.12525
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- Article
Influence of information received by the consumer on the sensory perception of processed orange juice.
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- Journal of Sensory Studies, 2019, v. 34, n. 3, p. N.PAG, doi. 10.1111/joss.12497
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- Article
Inactivation of Pseudomonasfluorescens, Listeria innocua and Lactobacillus helveticus in skimmed milk processed by high pressure homogenization.
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- International Food Research Journal, 2015, v. 22, n. 4, p. 1687
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- Article
Sanitation of plastic bottles using ozonated water.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1375
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- Article
Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 3, p. 861, doi. 10.1111/ijfs.12378
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- Article
Microbiological quality of Minas Frescal cheese treated with ozonated water.
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- International Food Research Journal, 2013, v. 20, n. 5, p. 2911
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- Article
Improvement of the raw milk microbiological quality by ozone treatment.
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- International Food Research Journal, 2013, v. 20, n. 4, p. 2017
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- Article
Short Communication The effect of antimicrobials and bacteriocins on beer spoilage microorganisms.
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- International Food Research Journal, 2012, v. 19, n. 2, p. 783
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- Article
The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from Bacillus subtilis.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 4, p. 716, doi. 10.1111/j.1365-2621.2011.02898.x
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- Article
The effect of high pressure homogenization on microorganisms in milk.
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- International Food Research Journal, 2012, v. 19, n. 1, p. 1
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- Article
Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 634, doi. 10.1002/j.2050-0416.2011.tb00515.x
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- Article
Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 9, p. M509, doi. 10.1111/j.1750-3841.2009.01370.x
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- Article