DOI: http://dx.doi.org/10.5380/cep.v25i2

Table of Contents

Artigos

Determination of quantity of Lutein in vegetables ALINE MANKE NACHTIGALL, PAULO CESAR STRIGHETA, PRISCILA CARDOSO FIDÉLIS, FABIANE MANKE NACHTIGALL

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ANTIMICROBIAL ACTIVITY OF VARIOUS ESSENTIAL OILS ON MICROORGANISMS ISOLATED FROM THE ENVIRONMENT FERNANDA MARIA PAGANE GUERESCHI ERNANDES, CRISPIN HUMBERTO GARCIA-CRUZ

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XYLANASE PRODUCTION BY Aspergillus casielus INDUCED WITH DIFFERENTS CARBON SOURCES ELAINE APARECIDA WILGES KRONBAUER, ROSANE MARINA PERALTA, CLARICE AOKI OSAKU, MARINA KIMIKO KADOWAKI

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THERMAL RESISTANCE EVALUATION OF Byssochlamys nivea AND Beosartorya fischeri IN PINEAPPLE JUICE ADRIANA PAULA SLONGO, GLÁUCIA MARIA FALCÃO DE ARAGÃO

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EFFECTS OF FERMENTATION TYPES IN FINAL QUALITY OF MUTTON COOKED FERMENTED SAUSAGES ROSALI AMARAL MATOS, CARINE MOTA MENEZES, EDUARDO MENDES RAMOS, ALCINÉIA DE LEMOS SOUZA RAMOS, LÚCIO ALBERTO DE MIRANDA GOMIDE

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CHEMICAL, PHYSICO-CHEMICAL AND MICROBIOLOGICAL STABILITY OF ORANGE JUICE, cv. “PERA”, IN DIFFERENT STORAGE CONDITIONS PATRÍCIA TEIXEIRA DA SILVA, ELIANE FIALHO, MARCO ANTÔNIO LEMOS MIGUEL, MARIA LÚCIA MENDES LOPES, VERA LÚCIA VALENTE-MESQUITA

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THE INFLUENCE OF THE ADDITION OF STABILIZERS AND SKIM MILK POWDER ON THE RHEOLOGICAL PROPERTIES OF NON-FAT YOGHURT CAMILA DUARTE TELES, SIMONE HICKMAN FLÔRES

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ABACAXI IAC GOMO-DE-MEL (Ananas comosus (L.) Merrill): CARACTERÍSTICAS DA POLPA E DA PEROXIDASE DO SUCO. CARLOS ALEXANDRE BRITO, HELIA HARUMI SATO, ADEMAR SPIRONELLO, WALTER JOSÉ SIQUEIRA

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KINETIC EVALUATION OF THE TEXTURE DEGRADATION CANNED PEPPERS ANDRÉ S. DUTRA, ANGELA APARECIDA L. FURTADO, ROSIRES DELIZA, JOSÉ CARLOS S. FERREIRA

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INFLUENCE OF DRYING CONDITIONS IN THE FUNCTIONAL PROPERTIES OF Aphanothece microscopica nägeli CULTIVATED IN THE RICE PARBOILING EFFLUENT EDUARDO JACOB-LOPES, LEILA QUEIROS ZEPKA, MARIA ISABEL QUEIROZ, FLÁVIA MARIA NETTO

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EFFECT OF XANTHAN GUM ADDITION ON THE RHEOLOGICAL PROPERTIES OF UMBU FRUIT PULP EDIMIR ANDRADE PEREIRA, EDIMIR MARTINS BRANDÃO, SORAIA VIVELA BORGES, MARIA CRISTINA ANTUN MAIA

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FRUCTOLIGOSACCHARIDES: ACTIVE DIETARY FIBERS ADERLEY SERENITA SARTORI DA SILVA, Patrícia Haas, NALDERI T. SARTORI, ALEX A. ANTON, ALÍCIA DE FRANCISCO

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TEXTURAL AND PHYSICOCHEMICAL CHARACTERISTICS OF SURIMI’S GEL FROM JUNDIÁ (Rhamdia quelen) CLÁUDIO RAFAEL KUHN, RENATA SCHMIDT FILGUEIRAS, LISIANE MENDES TORRES, JÕAO LUÍS SILVA VENDRUSCOLO, GERMANO JORGE DORNELLES SOARES

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ANALYSIS OF OSMOTIC DEHYDRATION VARIABLES INFLUENCES ON TOMATO (Licopersicon esculentum) DRYING JEFFERSON LUIZ GOMES CORRÊA, MABEL BARROS BATISTA, ANTÔNIO RAIMUNDO SILVA COSTA, FRANCISCO ANTÔNIO BELO, ROMEU FIOREZE

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FISH SILAGE IN THE FEEDING OF AQUATIC ORGANISMS RICARDO BORGHESI, LIA FERRAZ DE ARRUDA, MARÍLIA OETTERER

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