Works matching IS 10820132 AND DT 2016 AND VI 22 AND IP 8
Results: 10
Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 759, doi. 10.1177/1082013216654598
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- Article
Aqueous ozone solutions for pesticide removal from potatoes.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 752, doi. 10.1177/1082013216651179
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- Article
Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 732, doi. 10.1177/1082013216646491
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- Article
Quality of deli-style turkey enriched with plant sterols.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 743, doi. 10.1177/1082013216646496
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- Article
Effect of high-pressure homogenization on different matrices of food supplements.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 708, doi. 10.1177/1082013216642887
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- Article
Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 699, doi. 10.1177/1082013216642611
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- Article
High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 688, doi. 10.1177/1082013216642049
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- Article
Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 665, doi. 10.1177/1082013216635323
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- Article
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 677, doi. 10.1177/1082013216642331
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- Article
Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners.
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- Food Science & Technology International, 2016, v. 22, n. 8, p. 720, doi. 10.1177/1082013215607077
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- Article