v. 40 n. 1 (2022)

DOI: https://doi.org/10.5380/bceppa.v1i1
Publicado: 2022-07-28

Artigos

  • Edible gelatin/glycerol coating added with rosemary essential oil (Rosmarinus officinalis L.) increases pork loin shelf life

    DOI: https://doi.org/10.5380/bceppa.v1i1.84569
    Isabela Costa Guimarães, David Roger Paixão Marques, Ana Luiza de Souza Miranda, Giselle Pereira Cardoso

  • Spontaneous fermentation and selected yeast fermentation for the production of cachaça by cell-recycle batch process

    DOI: https://doi.org/10.5380/bceppa.v1i1.82879
    José Humberto Oliveira Oliveira Filho, Flávia Cardoso Farias, André Ricardo Alcarde

  • Influence of expectation on sensorial shelf-life of grape pomace flour-based bread

    DOI: https://doi.org/10.5380/bceppa.v1i1.84235
    Voltaire Sant Anna, Caroline Baldissera, Fernanda Leal Leães

  • Sensory acceptance of “Mackerel Burger” with reduced salt content as an alternative for school feeding

    DOI: https://doi.org/10.5380/bceppa.v40i1.64843
    Diomar Augusto de Quadros, Helena Maria André Bolini

  • Investigation of the presence of bioactive, phenolic and mineral compounds in foods analogous to the cheese based on baru almonds for the public vegan

    DOI: https://doi.org/10.5380/bceppa.v1i1.72907
    Ariella Menegucci de Carvalho, Marina Leopoldina Lamounier Campidelli, Renata Abadia Reis Rocha, João de Deus Souza Carneiro, Ellen Cristina de Souza, Eduardo Valério de Barros Vilas Boas

  • Analysis of the potability of mineral waters consumed by the population of Jaraguá do Sul/Brazil

    DOI: https://doi.org/10.5380/bceppa.v40i1.80749
    Jessica Stringari, Fernanda Tessila, Rosemeri Ines Ines Dams, Rosemeri Ines Dams, Caio Sestile

  • Properties of different varieties of Maranta arundinacea’s starch.

    DOI: https://doi.org/10.5380/bceppa.v1i1.81130
    Amanda Logato Cunha, Luan Alberto Andrade, Ana Caroline Silva, Joelma Pereira

  • Caracterização das qualidades físico-químicas e dos aspectos microbiológicos da polpa do fruto do cambuci (Campomanesia phaea), submetida à pasteurização

    DOI: https://doi.org/10.5380/bceppa.v40i1.60427
    Giovanna Fachini Dellaqua, Marcelo Machado Leão, Fabiane Maximo, Leticia Pavani Diehl, Marta Helena Filet Spoto, José Guilherme Prado Martin

  • Avaliação das características físico-químicas de goiabas minimamente processadas em diferentes condições de temperatura e embalagem

    DOI: https://doi.org/10.5380/bceppa.v1i1.46617
    Gilsandro Alves da Costa, Luan Pedro Melo Azerêdo

  • Biochemical diversity of 12 Pistacia lentiscus oil growing in Algeria and there antimicrobial effect.

    DOI: https://doi.org/10.5380/bceppa.v40i1.82565
    Chemani amel, aissat Abd el kader, Ounane Sidi mohamed