Vol. 16 No. 2 (1998)

DOI: https://doi.org/10.5380/cep.v16i2
Published: 1998-12-31

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
    DOI: https://doi.org/10.5380/cep.v16i2.14010

  • 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
    DOI: https://doi.org/10.5380/cep.v16i2.14011

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

    JANICE RIBEIRO LIMA, LIRENY A. GUARALDO GONÇALVES
    DOI: https://doi.org/10.5380/cep.v16i2.14012

  • 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
    DOI: https://doi.org/10.5380/cep.v16i2.14014

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

    RENATA TORREZAN
    DOI: https://doi.org/10.5380/cep.v16i2.14016

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

    LUIZ CARLOS GUTKOSKI, AHMED ATIA EL-DASH
    DOI: https://doi.org/10.5380/cep.v16i2.14018

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

    MARIA GABRIELA B. KOBLITZ, ROBERTO H. MORETTI
    DOI: https://doi.org/10.5380/cep.v16i2.14019

  • CRYOTEXTURIZATION OF SOY PROTEIN

    MARIA LUCIA MASSON, HILMAR ADELBERT FUGMANN
    DOI: https://doi.org/10.5380/cep.v16i2.14020

  • OBTETION OF LACTOSE FROM WHEY OF CHEESE TYPE MOZZARELLA

    ANA CRISTINA DINIZ MACIEL, NINA WASZCZYNSKYJ
    DOI: https://doi.org/10.5380/cep.v16i2.14021

  • 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*
    DOI: https://doi.org/10.5380/cep.v16i2.14022

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

    ROGER DE ALMEIDA PINTO, MARIA LUCIA MASSON
    DOI: https://doi.org/10.5380/cep.v16i2.14024

  • 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
    DOI: https://doi.org/10.5380/cep.v16i2.14025

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

    ELIZABETH CRISTINA PROTZEK, RENATO JOÃO SOSSELA DE FREITAS, NINA WASCZYNSKJ
    DOI: https://doi.org/10.5380/cep.v16i2.14026