Vol. 26 No. 2 (2008)

DOI: https://doi.org/10.5380/cep.v26i2
Published: 2008-12-31

Artigos

  • Water sorption isotherms of short chain fatty acid (SCFA) capsules:

    SORAIA VILELA BORGES, MARIA HELENA MIGUEZ ROCHA-LEÃO, MARCELO ANGELO CIRILLO
    DOI: https://doi.org/10.5380/cep.v26i2.13267

  • Electric pulses in food preservation: critical factors in microbial inactivation AND EFFECTS On food nutrients

    GEÍSA AZERÊDO, FERNANDO LUIZ NUNES DE OLIVEIRA, ZELYTA PINHEIRO DE FARO
    DOI: https://doi.org/10.5380/cep.v26i2.13270

  • QUALITY EVALUATION OF MINIMALLY PROCESSED ‘REGIS’ PEACH

    POLLYANA CARDOSO CHAGAS, FERNANDO HOSHINO SHIRAHIGE, PAULA PORRELLI MOREIRA DA SILVA, MARTA HELENA FILLET SPOTO, EDVAN ALVES CHAGAS, RAFAEL PIO
    DOI: https://doi.org/10.5380/cep.v26i2.13271

  • BOVINE MILK WHEY UTILIZATION AS PROTECTIVE COVERING IN STRAWBERRIES

    CÁTIA MARIA DE OLIVEIRA, OTNIEL FREITAS SILVA, MARCIA CRISTINA DA SILVA, SUELEN ALVARENGA RÉGIS, LOURDES MARIA CORREA CABRAL, SERGIO AGOSTINHO CENCI
    DOI: https://doi.org/10.5380/cep.v26i2.13273

  • EVALUATION GENOTYPES AND VARIETIES OF  ACEROLA FOR FRESH CONSUMPTION AND MARMALADE ELABORATION

    ROSSANA CATIE BUENO DE GODOY, EDNEIDE LUCIANA SANTIAGO MATOS, TATIANE DA SILVA AMORIM, MANOEL ALVES DE SOUZA NETO, ROGÉRIO RITZINGER, NINA WASZCZYNSKYJ
    DOI: https://doi.org/10.5380/cep.v26i2.13274

  • FATTY ACID COMPOSITION OF ACID, BIOLOGICAL AND ENZYMATIC FISH SILAGE

    RICARDO BORGHESI, LIA FERRAZ ARRUDA, MARÍLIA OETTERER
    DOI: https://doi.org/10.5380/cep.v26i2.13275

  • CALCIUM AVAILABILITY IN WHOLE AND SKIMMED MILK ADDED OF FRUITS, COFFE

    FABIANA ANDREA GOBBO NOGUEIRA, SOLANGE GUIDOLIN CANNIATTI-BRAZACA
    DOI: https://doi.org/10.5380/cep.v26i2.13277

  • COLOR AND ASCORBIC ACID DEGRADATION ON OSMOTIC DEHYDRATED KIWIFRUIT

    BOGDAN DEMCZUK JUNIOR, DIANA THOMÉ FACHIN, ROSEMARY HOFFMANN RIBANI, RENATO JOÃO SOSSELA DE FREITAS
    DOI: https://doi.org/10.5380/cep.v26i2.13278

  • EFFECT OF EXTRUSION PARAMETERS IN THE CHARACTERISTICS OF PASTA VISCOSITY AND WATER ABSORPTION INDEX OF PRE COOKED PASTA PREPARED BY MIXED FLOUR OF BROWN RICE AND MAIZE OBTAINED BY EXTRUSION COOKING

    ERIKA MADEIRA DA SILVA, JOSÉ LUIS RAMIREZ ASCHERI, DIEGO PALMIRO RAMIREZ ASCHERI, LUCIA MARIA JAEGER DE CARVALHO
    DOI: https://doi.org/10.5380/cep.v26i2.13279

  • ELABORATION AND EVALUATION OF YOGURT WITH CERRADO FRUITS TASTE

    CLEONICE ROCHA, ROSÁRIO DE MARIA AROUCHE COBUCCI, VALÉRIA RIBEIRO MAITAN, ORLENE COSTA SILVA
    DOI: https://doi.org/10.5380/cep.v26i2.13280

  • PHYSICAL-CHEMICAL AND SENSORIAL QUALITY OF IRRADIATED AND MINIMALLY PROCESSED PINEAPPLE

    EVELISE MONCAIO MODA, LUCIMEIRE PILON, SILVIO SANDOVAL ZOCCHI, MARTA HELENA FILLET SPOTO
    DOI: https://doi.org/10.5380/cep.v26i2.13281

  • TECHNOLOGICAL, MICROBIOLOGICAL, CHEMICAL AND PHYSICAL EVALUATION OF MUSSEL CONSERVES (Perna perna) VACUUM PACKED

    PAULA DE SOUZA SOMBRIO, ELAINE SCHWINDEN PRUDÊNCIO, RENATA DIAS DE MELLO CASTANHO AMBONI, PEDRO LUIZ MANIQUE BARRETO, EDNA REGINA AMANTE
    DOI: https://doi.org/10.5380/cep.v26i2.13283

  • SENSORIAL AND PHYSICAL-CHEMICAL ASPECTS OF SOY “YOGURTS” WITH YAM (Dioscorea Alata) STARCH, MODIFIED STARCH AND GELATIN AS STABILIZERS/THICKENERS

    GABRIELA PAULINO PANHONI MANZANO, ERICA REGINA DAIUTO, NÁTALIA SOARES JANZANTTI, ELISEU ANTONIO ROSSI
    DOI: https://doi.org/10.5380/cep.v26i2.13285

  • THIN LAYER DRYING MODEL OF PINEAPPLE’S FIBROUS RESIDUE

    TONYE GIL MATOS WAUGHON, ROSINELSON DA SILVA PENA
    DOI: https://doi.org/10.5380/cep.v26i2.13286

  • OCCURRENCE AND ANTIBIOTIC SENSIBILITY PROFILE OF Salmonella spp. ISOLATED FROM PORK MEAT CUTS COMMERCIALIZED IN THE OPEN MARKETS IN PELOTAS, RS (BRAZIL)

    CRISTIANE TESSMANN, FERNANDO ZOCCHE, ANDRÉIA SALDANHA DE LIMA, MILENA BASSANI, GRACIELA VOLZ LOPES, WLADIMIR PADILHA DA SILVA
    DOI: https://doi.org/10.5380/cep.v26i2.13294

Books

  • Consultores Técnicos

    Consultores Técnicos
    DOI: https://doi.org/10.5380/cep.v26i2.13756