v. 37 n. 2 (2019)

Visualizar v. 37 n. 2 (2019)
DOI: https://doi.org/10.5380/bceppa.v37i2
Publicado: 2021-11-13

Artigos

  • Oxidative stability and fatty acid profile of Refined Echium (Echium plantagineum) Oil

    Manoela Pires, Marco Antonio Trindade
    DOI: https://doi.org/10.5380/bceppa.v37i2.73079

  • Uso de revestimento à base de amido de mandioca na qualidade de ovos caipiras armazenados em temperatura ambiente

    Mariane Heloísa De Matos Espíndola, Gabriel Dutra Rodrigues, Fabiano Dahlke, Lucélia Hauptli, Aline Chiarelli Cristofolini, Paula Gabriela Da Silva Pires, Priscila de Oliveira Moraes
    DOI: https://doi.org/10.5380/bceppa.v37i2.78307

  • CHEMICAL, MICROBIOLOGY AND SENSORIAL COMPOSITION OF POTATO GNOCCHI WITH THE INCLUSION OF DEHYDRATED MIX OF TILAPIA AND TUNA

    Melina Franco Coradini, ALCIONY ANDRÉIA DA CUNHA ALEXANDRE, VANESSA LEWANDOWSKI, PEDRO LUIZ CASTRO, GRACIELA LUCCA BRACCINI, Maria Luiza Rodrigues Souza
    DOI: https://doi.org/10.5380/bceppa.v37i2.75044

  • Pilsen, Red Ale and Stout brewer’s spent grain: polyphenols, antioxidant and antihypertensive activities, and physicochemical properties

    Lisangela Bagatini, Flávio Fonceca Veras, Gabriela Diersmann Azevedo, Voltaire Sant Anna, Adriano Brandelli
    DOI: https://doi.org/10.5380/bceppa.v37i2.72611

  • EFFECTS OF TEMPERATURE IN DEGRADATION KINETICS OF ANTHOCYANIN FROM JAMUN FRUIT (Eugenia jambolana) USING THE ARRHENIUS, EYRING AND BALL MODELS

    Francine Antelo, Laís Santos da Silva
    DOI: https://doi.org/10.5380/bceppa.v37i2.65323

  • Bioprospecção de Trichoderma spp. com potencial enzimático

    Marcelo Elias Fraga, Michele Rodrigues Francisco, Margy Alejandra Esparza Mora, Julie Giovanna Chacón-Orozco, Ricardo Harakava
    DOI: https://doi.org/10.5380/bceppa.v37i2.49362

  • AVALIAÇÃO DE PARÂMETROS FERMENTATIVOS DE INÓCULOS UTILIZADOS NA PRODUÇÃO DA CACHAÇA DE ALAMBIQUE

    Cleber Miranda Gonçalves, Aristóteles Góes Neto, Alice Silva Hughes, Samuel Silva, Henrique Sereno, Gervásio Silva, Ana Paula Uetanabaro
    DOI: https://doi.org/10.5380/bceppa.v37i2.49932

  • PRODUÇÃO E ANÁLISE QUÍMICA DE CACHAÇA DE ALAMBIQUE A PARTIR DE CEPA SELECIONADA DE SACCHAROMYCES CEREVISIAE

    Cleber Miranda Gonçalves, Samuel Carvalho, Aristóteles Góes Neto, Henrique Reis Sereno, Alice Silva Hughes, Bruno Oliveira, Carla Pinheiro, Ana Paula Uetanabaro
    DOI: https://doi.org/10.5380/bceppa.v37i2.50277

  • Conservação de alimentos pelo uso de aditivos: Uma Revisão

    Josiane Rodrigues de Barros, Fabiana Melo Soares, Elizabete de Santana Silva, Patricia Beltrão Lessa Constant
    DOI: https://doi.org/10.5380/bceppa.v37i2.55962

  • Physical and chemical analysis in crude taro mucilage obtained by simple extraction technique

    Luan Alberto Andrade, Cleiton Antônio Nunes, Joelma Pereira
    DOI: https://doi.org/10.5380/bceppa.v37i2.78875