Vol. 26 No. 1 (2008)

View Vol. 26 No. 1 (2008)
DOI: https://doi.org/10.5380/cep.v26i1
Published: 2008-06-30

Artigos

  • ACCEPTABILITY OF CONVENTIONAL AND LIGHT PINEAPPLE JELLIES OBTAINED

    AMANDA FISS RODRIGUES E SILVA, RUI CARLOS ZAMBIAZI
    DOI: https://doi.org/10.5380/cep.v26i1.11785

  • REVIEW: MICROALGAE BIOTECHNOLOGY

    FABIANO CLEBER BERTOLDI, ERNANI SANT’ANNA, JORGE LUIZ BARCELOS OLIVEIRA
    DOI: https://doi.org/10.5380/cep.v26i1.11804

  • SOYA PROTEIN ISOLATED IN ALCOHOLIC FERMENTATION FOR THE PRODUCTION OF CACHAÇA

    ELISANGELA MARQUES JERONIMO, ELSON LUÍZ ROCHA SOUZA, MARCELO DE ALMEIDA SILVA, JULIANA CRISTINA SODÁRIO CRUZ, GLAUBER JOSÉ DE CASTRO GAVA, GIL EDUARDO SERRA
    DOI: https://doi.org/10.5380/cep.v26i1.11788

  • RICE BRAN: CHARACTERISTICS, HEALTH BENEFITS AND APPLICATIONS

    VANESSA RIBEIRO PESTANA, CARLA R. B. MENDONÇA, RUI CARLOS ZAMBIAZI
    DOI: https://doi.org/10.5380/cep.v26i1.11789

  • THE USE OF LOW METOXILATION PECTIN AND ALGINATE EDIBLE COATINGS IN FOOD: REVISION

    SAMARA ALVACHIAN CARDOSO ANDRADE, TACIANA MARIA BARBOSA GUERRA, MARISILDA DE ALMEIDA RIBEIRO, NONETE BARBOSA GUERRA
    DOI: https://doi.org/10.5380/cep.v26i1.11791

  • BEHAVIOUR OF Neosartorya fischeri ASCOSPORES IN PINEAPPLE JUICE

    ADRIANA PAULA SLONGO, GLAUCIA MARIA FALCÃO DE ARAGÃO
    DOI: https://doi.org/10.5380/cep.v26i1.11805

  • INFLUENCE OF SUBSTRATE AND ENZYME CONCENTRATIONS ON THE HYDROLYSIS DEGREE AND PROTEIN CONTENT OF CORVINA (Micropogonias furnieri) ENZYMATIC HYDROLYSATES

    GRACIELA SALETE CENTENARO, MYRIAM SALAS MELLADO
    DOI: https://doi.org/10.5380/cep.v26i1.11793

  • ENTEROTOXIGENIC Staphylococcus IN MILK AND DAIRY PRODUCTS, ITS ENTEROTOXINS AND RELATED GENES: A REVIEW

    MARIA FÁTIMA BORGES, EDNA FROEDER ARCURI, JOSÉ LUIZ PEREIRA, TEREZINHA FEITOSA, ARNALDO YOSHITERU KUAYE
    DOI: https://doi.org/10.5380/cep.v26i1.11794

  • fresh saucAges quality evaluation through hydroxyproline determination

    LUANA STOCCO, JONI STOLBERG
    DOI: https://doi.org/10.5380/cep.v26i1.11795

  • FORMULATION OF IRON-ENRICHED POWDERED MILK

    FABRÍCIA QUEIROZ MENDES, JOSÉ CARLOS GOMES, THIAGO SOUZA BARBOSA, MARCO ANTÔNIO SARTORI, MARIA GORETI ALMEIDA OLIVEIRA
    DOI: https://doi.org/10.5380/cep.v26i1.11802

  • PHYSICO-CHEMICAL CHARACTERIZATION OF PROTEIC BEVERAGE ELABORATED WITH SOYMILK AND PEACHES PULP

    ROSANE SILVA RODRIGUES, ROBERTO HERMINIO MORETTI
    DOI: https://doi.org/10.5380/cep.v26i1.11797

  • CROSSLINKING OF MILK PROTEINS BY TRANSGLUTAMINASE: FUNCTIONAL PROPERTIES MODIFICATIONS AND USE IN DAIRY PRODUCTS

    CONY GAUCHE, THAYS TOMAZI, MARILDE TEREZINHA BORDIGNON-LUIZ
    DOI: https://doi.org/10.5380/cep.v26i1.11798

  • CASSAVA STARCH-GELATIN BIO-BASED FILMS STRUCTURAL STABILITY AND COLOR DURING STORAGE

    PRICILA VEIGA SANTOS, MARNEY PASCOLI CEREDA, ADILMA REGINA PIPPA SCAMPARINI
    DOI: https://doi.org/10.5380/cep.v26i1.11806

  • EFFECT OF THE HIGH HYDROSTATIC PRESSURE IN THE MICRORGANISMOS

    ELISA HELENA DA ROCHA FERREIRA, LOURDES MARIA PESSOA MASSON, AMAURI ROSENTHAL
    DOI: https://doi.org/10.5380/cep.v26i1.11807

  • SENSORY PROFILE OF GORGONZOLA VIA GENERALIZED PROCRUSTES ANALYSIS USING R

    ERIC BATISTA FERREIRA, MARCELO SILVA DE OLIVEIRA, DANIEL FURTADO FERREIRA, FERNANDO ANTONIO RESPLANDE MAGALHAES
    DOI: https://doi.org/10.5380/cep.v26i1.11801

Books

  • Consultores técnicos

    Consultores Técnicos
    DOI: https://doi.org/10.5380/cep.v26i1.13757