Vol. 25 No. 1 (2007)

DOI: https://doi.org/10.5380/cep.v25i1
Published: 2007-07-30

Artigos

  • TIME-INTENSITY METHOD – REVIEW

    Noel G. Cerqueira Júnior, Evanilda Teixeira, Renata D. de M. C. Amboni
    DOI: https://doi.org/10.5380/cep.v25i1.8390

  • INFLUENCE OF THE USE OF EDIBLE FILMS IN MINIMALLY PROCESSED ORANGE ‘PÊRA’

    Ana Carolina Leme, Vanessa Daniel Groppo, Alessandra de Cássia Romero, Marta Helena Fillet Spoto, Ângelo Pedro Jacomino
    DOI: https://doi.org/10.5380/cep.v25i1.8391

  • EFFECT OF HIGH HYDROSTATIC PRESSURE ON MICROORGANISMS INACTIVATION

    Flávia Conde Lavinas, Maria Lúcia Mendes Lopes, Vera Lúcia Valente Mesquita
    DOI: https://doi.org/10.5380/cep.v25i1.8392

  • EFFECTS OF STARCH PROPERTIES ON TEXTURAL CHARACTERISTICS OF FISH BURGERS: SENSORY AND INSTRUMENTAL APPROACHES

    Geraldine Maria Coelho, Ângela Vanelli Weschenfelder, Elza Maria Meinert, Renata Dias de Mello Castanho Amboni, Luiz Henrique Beirão
    DOI: https://doi.org/10.5380/cep.v25i1.8393

  • CHEMICAL AND NUTRITIVE CHARACTERISTICS OF RICE

    Maria Margareth Veloso Naves
    DOI: https://doi.org/10.5380/cep.v25i1.8394

  • ENZYME TRANSFORMATION OF FLAVONOIDS

    Claudio Lima de Aguiar, Severino Matias de Alencar, Siu Mui Tsai, Yong Kun Park
    DOI: https://doi.org/10.5380/cep.v25i1.8395

  • STUDY OF PEACHES DEHYDRATION BY OSMOTIC TREATMENT AND DRYING

    Janessa Buaes Boeira, Gustavo Beulke Stringari, João Borges Laurindo
    DOI: https://doi.org/10.5380/cep.v25i1.8396

  • SOYBEAN AS FOOD: NUTRITIONAL VALUE, BENEFITS FOR HEALTH AND ORGANIC CULTIVATION

    Luiz Antonio Odenath Penha, Inês Cristina de Baista Fonseca, José Marcos Mandarino, Vera de Toledo Benassi
    DOI: https://doi.org/10.5380/cep.v25i1.8397

  • CAPACITY OF TWO SOURCES OF SELENIUM TO REDUCE HEPATOTOCIXITY CAUSED BY AFLATOXINS INGESTION

    Antônio Sampaio Baptista, Adibe Luiz Abdalla, Deise da Silva Pires, Andréia Cabrini Zampronio, Caroline Rossim Louvandini, Virgílio Franco do Nascimento Filho, Maria Antonia Calori-Domingues, Eduardo Micoti da Glória, Mário Roberto Vizioli, Jorge Horii
    DOI: https://doi.org/10.5380/cep.v25i1.8398

  • FATTY ACID COMPOSITION OF VEGETABLE OILS AND FATS

    Rui Carlos Zambiazi, Roman Przybylski, Moema Weber Zambiazi, Carla Barbosa Mendonça
    DOI: https://doi.org/10.5380/cep.v25i1.8399

  • REVIEW: ISOLATION AND PURIFICATION OF MILK WHEY GLYCOMACROPEPTIDE

    Lindamir Tomczak Tullio, Elisa Noemberg Lazzari Karkle, Lys Mary Bileski Cândido
    DOI: https://doi.org/10.5380/cep.v25i1.8400

  • SURVEY OF Listeria sp IN FERMENTED DRY MEAT PRODUCTS PRODUCED IN THE MIDWESTERN REGION OF SANTA CATARINA STATE, BRAZIL

    Roberto Degenhardt, Ernani Sebastião Sant´Anna
    DOI: https://doi.org/10.5380/cep.v25i1.8401

  • OXIDATIVE STABILITY OF MACADAMIA AND PISTACHIO OILS

    Denise de F. S. de Souza, Rosemar Antoniassi, Sidinéa Cordeiro de Freitas, Humberto Ribeiro Bizzo
    DOI: https://doi.org/10.5380/cep.v25i1.8402

  • THE EFFECT OF DRY AND WET THERMAL TREATAMENT ON LEVELS OF AFLATOXIN B1 AND OCHRATOXIN A PRESENT IN BRAN AND WHOLEMEAL CEREAL

    Jackson Luis Martins Cacciamani, Gisele Louro Peres, Jaqueline Garda Buffon, Eliana Badiale-Furlong
    DOI: https://doi.org/10.5380/cep.v25i1.8403

  • THE QUALITY OF THE MUSSEL (Perna perna) SUBMITTED TO COMBINED PROCESSING OF COOKING, FREEZING AND STORAGE

    Daniela Cordeiro, Tatiana Gisele Guimarães Lopes, Marília Oetterer, Ernani Porto, Juliana Antunes Galvão
    DOI: https://doi.org/10.5380/cep.v25i1.8404