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

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

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

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

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

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

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

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

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

    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
    DOI: https://doi.org/10.5380/bceppa.v1i1.72907

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

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

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

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

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

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

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

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

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

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