Artigos

• MICROBIOLOGICAL EVALUATION OF BANANA CONSERVED BY THE MINIMUM LEVEL OF PROCESSING AND COMBINED METHODS OF HURDLE TECHNOLOGY

  MEN DE SÁ, TEREZINHA FEITOSA, FERNANDO ANTONIO PINTO DE ABREU, CELI RODRIGUES MUNIZ, MARIA HELOÍSA FERREIRA BRINGEL

  • PDF (Português (Brasil))

• EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL)

  MATHIAS ALBERTO SCHRAMM, LUIZ HENRIQUE BEIRÃO

  • PDF (Português (Brasil))

• CHARACTERIZATION OF THE LIPID FRACTION OF FRIED AND SALTED SHELLED CASHEW NUTS

  JANICE RIBEIRO LIMA, LIRENY A. GUARALDO GONÇALVES

  • PDF (Português (Brasil))

• CAMPO ELÉTRICO PULSADO DE ALTA FREQUÊNCIA PARA PASTEURIZACAO DE OVOS LIQUIDOS UTILIZANDO Staphylococcus aureus COMO INDICADOR DO PROCESSO

  ADRIANE BIANCHI PEDRONI MEDEIROS, ELIZETE DE FÁTIMA REQUE, MARIA LUCIA MASSON

  • PDF (Português (Brasil))

• REVIEW: INFLUENCE OF HEAT-TREATMENT OF MILK USED FOR CHEESEMAKING

  RENATA TORREZAN

  • PDF (Português (Brasil))

• EVALUATION OF THE HYDROLYTIC STABILITY OF HEAT-PROCESSED OAT PRODUCTS

  LUIZ CARLOS GUTKOSKI, AHMED ATIA EL-DASH

  • PDF (Português (Brasil))

• USE OF Al+3 TO AVOID THE FORMATION OF HAZE IN SUGARCANE SPIRITS

  MARIA GABRIELA B. KOBLITZ, ROBERTO H. MORETTI

  • PDF (Português (Brasil))

• CRYOTEXTURIZATION OF SOY PROTEIN

  MARIA LUCIA MASSON, HILMAR ADELBERT FUGMANN

  • PDF (Português (Brasil))

• OBTETION OF LACTOSE FROM WHEY OF CHEESE TYPE MOZZARELLA

  ANA CRISTINA DINIZ MACIEL, NINA WASZCZYNSKYJ

  • PDF (Português (Brasil))

• YERBA MATE (Ilex paraguariensis, St. Hil): SANITARY SITUATION IN PARANA DURING THE PERIOD OF 1991 TO 1996 – MANINHA: tirar um “l” do HILL eh soh com um “l”

  ELIANA DA SILVA SCUCATO*

  • PDF (Português (Brasil))

• HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP): HISTORY AND APPLICATION

  ROGER DE ALMEIDA PINTO, MARIA LUCIA MASSON

  • PDF (Português (Brasil))

• BIOMASS PRODUCTION OF Trichosporon sp.: FERMENTATION IN CASSAVA STARCH (MANIPUEIRA) USING DIFFERENT NITROGEN SOURCES

  MARECI M. ALMEIDA, CARLA C. KANUNFRE, CÁSSIO L. KIRCHNER, GILVAN WOSIACKY

  • PDF (Português (Brasil))

• THE USE OF THE APPLE BAGASSE IN THE PRODUCTION OF FIBER-ENRICHED COOKIES

  ELIZABETH CRISTINA PROTZEK, RENATO JOÃO SOSSELA DE FREITAS, NINA WASCZYNSKJ

  • PDF (Português (Brasil))