v. 36 n. 2 (2018)

DOI: https://doi.org/10.5380/bceppa.v36i2
Publicado: 2020-10-05

Artigos

  • RENDIMENTO E PROPRIEDADES FÍSICO-QUÍMICAS DE OKARA DE SOJA ENVELHECIDA

    Bruna Yumi Yoshida, Sandra Helena Prudencio
    DOI: https://doi.org/10.5380/bceppa.v36i2.44742

  • EFEITO DA ALEGAÇÃO DE LIGHT NA ACEITAÇÃO, PERCEPÇÃO E ATITUDES DOS CONSUMIDORES DE REQUEIJÃO

    Anny Carolinny Tigre Almeida Chaves, Eudes Diônatas Silva Souza, Jamille Marinho Brazil, Luciana Amaral e Faria Silva, Maria Patrícia Milagres, Ramon Araújo dos Santos
    DOI: https://doi.org/10.5380/bceppa.v36i2.45864

  • DEVELOPMENT OF THE ANALYTICAL METHOD TO DETERMINE ACRYLAMIDE IN STRAW POTATO: VALIDATION AND DETERMINATION

    Maria Clara de Oliveira Pinheiro, Shirley de Mello Pereira Abrantes
    DOI: https://doi.org/10.5380/bceppa.v36i2.56191

  • BLENDS FOR AN ALTERNATIVE TO DARK CHOCOLATE: APPROACH WITH SENSORY PANEL AND CONSUMERS

    Andrea Alves Simiqueli, Rita de Cassia dos Santos Navarro Silva, Aline Iamin Gomide, Luis Antonio Minim, Valeria Paula Rodrigues Minim
    DOI: https://doi.org/10.5380/bceppa.v36i2.56776

  • CARACTERÍSTICAS DE QUALIDADE DA CARNE BOVINA MATURADA PROVENIENTE DO MÚSCULO SEMISPINALIS THORACIS

    Ronan Peixoto Gontijo
    DOI: https://doi.org/10.5380/bceppa.v36i2.58112

  • INFLUENCE OF PARTIAL SUBSTITUTION OF SODIUM CHORIDE BY POTASSIUM CHLORIDE IN CABBAGE FERMENTATION

    Paulo Monteiro
    DOI: https://doi.org/10.5380/bceppa.v36i2.58588

  • BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING FOOD PROCESSING OF BEET STALKS AND LEAVES (Beta vulgaris L.)

    Isabela Micheletti Lorizola, Vitor Xavier Crivelin, Rosângela Maria Neves Bezerra, Luane Freitas Ferla, Nathália Valim Francischini, Luciene Lauer Machado, Caroline Dário Capitani
    DOI: https://doi.org/10.5380/bceppa.v36i2.59225

  • CARACTERIZAÇÃO FÍSICO-QUÍMICA E SENSORIAL DE FRUIT BEER DE JABUTICABA DESIDRATADA

    Vitor Massami Imaizumi, Ricardo Figueira, Maria Márcia Pereira Sartori, Waldemar Gastoni Venturini Filho
    DOI: https://doi.org/10.5380/bceppa.v36i2.61392

  • ANTIBROWNING EFFECT OF THE COMBINATION OF ASCORBIC, CITRIC AND TARTARIC ACIDS ON QUALITY OF MINIMALLY PROCESSED YACON (Smallanthus sonchifolius)

    Christiane Mileib Vasconcelos, Eduardo Basílio Oliveira, Luma Furtado Arantes, Stephania Nunes Rossi, Rovena Lebarch Rocha, Rolf Puschmann, José Benício Paes Chaves
    DOI: https://doi.org/10.5380/bceppa.v36i2.62947