DOI: http://dx.doi.org/10.5380/cep.v28i1

Table of Contents

Artigos

PRODUCTION IN SUPERCRITICAL CONDITIONS AND EVALUATION OF THE POTENTIAL OF THE MICRONIZED BENZOIC ACID IN FOODS DIEGO DIAS CARNEIRO, MARIA ISABEL SOUZA OLIVEIRA, MARISA FERNANDES MENDES, GERSON LUIZ VIEIRA COELHO

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EXPECTATIONS GENERATED BY BRAND NAME ON BEER ACCEPTABILITY: STUDY OF THE INTERACTION BETWEEN NON-SENSORY CHARACTERISTICS AND CONSUMER BEHAVIOR SUZANA MARIA DELLA LUCIA, VALÉRIA PAULA RODRIGUES MINIM, CARLOS HENRIQUE OSÓRIO SILVA, LUIS ANTONIO MINIM, ELAINE BERGER CERESINO

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PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF JAMBOLAN JELLIES MILENE TEIXEIRA BARCIA, ALINE LISBÔA MEDINA, RUI CARLOS ZAMBIAZI

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ADDITION OF CASSAVA FLOUR IN THE FORMULATION OF THE TEA BREAD JUCYANE CARVALHO VIEIRA, FLÁVIO MARTINS MONTENEGRO, ALESSANDRA SANTOS LOPES, ROSINELSON DA SILVA PENA

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USO DA IRRADIAÇÃO EM ALIMENTOS: REVISÃO ANDRÉA LUCIANE FERREIRA DA SILVA, CLEBER RABELO DA ROZA

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CHARACTERIZATION AND EVALUATION OF QUALITY OF SOUPS DEHYDRATED PRODUCED WITH FLOUR OF POTATOES DURING TIME OF STORAGE ALEXANDRA PEREIRA DOS SANTOS, TIYOKO NAIR HOJO REBOUÇAS, JOEL CAMILO CARNEIRO DE SOUZA, RENATA CRISTINA FERREIRA BONOMO, LARISSA MATOS DA SILVA

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NEW TRENDS IN PACKAGING FOR FOODS: A REVIEW LILIAN RODRIGUES BRAGA, LEILA PERES

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SCIENTIFIC AND TECHNOLOGICAL ASPECTS OF USING PROBIOTIC CULTURES TO PRODUCE FERMENTED DAIRY PRODUCTS: REVIEW CRISTIANO AUGUSTO BALLUS, VERA MARIA KLAJN, MÁRCIO FERRAZ CUNHA, MARLON LEONARDO DE OLIVEIRA, ÂNGELA MARIA FIORENTINI

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ELABORAÇÃO DE FERMENTADO FRISANTE DE MAÇÃ COM CARACTERÍSTICAS SEMELHANTES À SIDRA FRANCESA JOSÉ RICARDO FERREIRA DE CARVALHO

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EFFICIENCY OF SOLVENTS IN THE OBTENTION AND CHARACTERIZATION OF ANNATTO (Bixa orellana L.) PIGMENTS POLLYANNA IBRAHIM SILVA, ALINE MANKE NACHTIGALL, PAULO CESAR STRINGHETA

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MODEL SOLUTIONS (CMC-SUCROSE) STABILITY EVALUATION AFTER SEVERAL FREEZING PROCESS DOUGLAS FERNANDES BARBIN, LENA MONZON SOLEDAD DAVILA, VIVALDO SILVEIRA JUNIOR

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LIPID CONTENT AND FATTY ACID PROFILE OF DEFATTED RICE BRAN AND WHEAT BRAN SUBMITTED TO SOLID STATE FERMENTATION BY Aspergillus oryzae CRISTINA MOREIRA DA SILVEIRA, MELISSA DOS SANTOS OLIVEIRA, ELIANA BADIALE-FURLONG

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INHIBITORY EFFECT OF Eucalyptus sp. ESSENTIAL OIL, PURE AND IN ASSOCIATED TO ANTIBIOTICS, AGAINST STRAINS OF Escherichia coli AND Staphylococus aureus OF HANDLERS, FOOD, SAND AND SEAWATER ADENILDE RIBEIRO NASCIMENTO, JOSILENE LIMA SERRA, ANDRÉ GUSTAVO LIMA DE ALMEIDA MARTINS, JOÃO ELIAS MOUCHREK FILHO, NATANAEL EUDES ARAGÃO, LIANA SOUZA ANDRADE

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EFFECTS OF PROCESSING AND STORAGE IN THE CONCENTRATION OF BIOACTIVE SUBSTANCES IN FOOD CINTIA ALESSANDRA MATIUCCI PEREIRA

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Alternative nutrients sources for Arthorpira (Spirulina) spp. cultivation MIGUEL ANGELO PINHO, REGINA COELI DE OLIVEIRA TORRES, ERNANI SEBASTIÃO SANT’ANNA

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