DOI: http://dx.doi.org/10.5380/cep.v24i2

Table of Contents

Artigos

RICE BRAN: ANTIOXIDANT CAPACITY OF ORYZANOLS RICH FRACTIONS Josiane Freitas Chim, Rui Carlos Zambiazi, Angelita Machado Leitão

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INFLUENCE OF THE EXTRACTION METHOD ON THE YIELD, PROTEIN PROFILE AND SOLUBILITY OF AMARANTH PROTEIN CONCENTRATES Cathia Reis, Flavia Maria Netto

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OPTIMIZATION OF THE OSMOTIC DEHYDRATION OF TARO (Colocasia esculenta) FOR FRYING Igor Presotti Diniz, Mônica Ribeiro Pirozi, Alfredo Carlos Fernandes Quintero, Cláudia Denise de Paula, Júlia Cruz Zamboni

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NATURAL ANTIOXIDANTS: EXTRACTION TECHNIQUES Denise Andreo, Neuza Jorge

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THE EFFECT OF HYDROTHERMAL PROCESS ON THE CONTENT OF DIETARY FIBER IN VEGETABLES Geísa Firmino Torres, Silvana Magalhães Salgado, Alda Verônica Souza Livera, Nonete Barbosa Guerra

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EVOLUTION OF FAT REPLACERS UTILIZED IN FOOD TECHNOLOGY Cristiane S. Monteiro, Solange Teresinha Carpes, Vanessa H. Kalluf, Danielle Sell Dyminski, Lys Mary Bileski Cândido

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CHARACTERIZATION OF OLIGOFRUCTANS PRODUCED BY ENDO-INULINASES FROM Paenibacillus sp José Miguel Müller, Rainer Jonas, Maria de Fátima Carvalho-Jonas, Sandra Aparecida Furlan

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POST-HARVEST CONSERVATION OF KUMAGAI WHITE GUAVAS BY GAMA RADIATION: PHYSICO, CHEMICAL AND SENSORY ASPECTS Aline Cristine Garcia de Oliveira, Cintia Fernanda Pedroso Zanão, Ana Paula Paglione Aniceto, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-Brazaca, Júlio Marcos Melges Walder

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EVALUATION OF THE IMPACT OF PRETREATMENTS ON CAROTENOID EXTRACTION BY SEQUENTIAL PRESSING OF CASHEW APPLE POMACE Henriette M. C. Azeredo, Fernando A. P. Abreu, Louise L. Souza, Arthur C. R. Souza, Edy S. Brito

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CHEMICAL AND SENSORIAL QUALITY OF CACHAÇAS PRODUCED WITH FOUR STRAINS OF Saccharomyces cerevisiae (FLOCCULANTS, NOT PRODUCERS OF H2S AND REFERENCE STRAINS) Carol Líliam Coelho Silva, Carlos Augusto Rosa, Amazile Biagioni Ribeiro de Abreu Maia, Evelyn Souza Oliveira

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Influence of postharvest treatments OVER ENZYMATIC ACTIVITY OF PINEAPPLE CV. Smooth Cayenne Patrícia Maria Pontes Thé, Neide Botrel, Raimundo de Pontes Nunes, Vânia Déa de Carvalho

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SENSORIAL PROFILE AND PREFERENCE OF YOGURT MADE WITH BUFFALO MILK Marta Regina Verruma-Bernardi, Nádia M. Branco, Daniele M. J. Marote, Rosires Deliza, Kátia Gomes de Lima Araújo, Shizuko Kajishima

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EVALUATION OF BRAZILIAN LIGHT CATCHUPS I: TIME-INTENSITY AND CONSUMER ACCEPTANCE STUDIES Gisele Cristina Maziero de Campos Bannwart, Helena Maria André Bolini, Priscila Becker Siqueira, Carlos Alexandre Koguishi Brito, Tatiana Fontes Pio, Maria Cecília de Figueiredo Toledo

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DETERMINATION OF TRANS FATTY ACIDS IN POTATO STRAWS COMMERCIALIZED AT CURITIBA Cristina Mara Guolo Winter, Carlos Itsuo Yamamoto, Sueli Regina Baggio, Jeyson Train Moreira, Renato João Sossela de Freitas

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