Vol. 28 No. 1 (2010)

DOI: https://doi.org/10.5380/cep.v28i1
Published: 2010-07-08

Artigos

  • PRODUCTION IN SUPERCRITICAL CONDITIONS AND EVALUATION OF THE POTENTIAL OF THE MICRONIZED BENZOIC ACID IN FOODS

    DIEGO DIAS CARNEIRO, MARIA ISABEL SOUZA OLIVEIRA, MARISA FERNANDES MENDES, GERSON LUIZ VIEIRA COELHO
    DOI: https://doi.org/10.5380/cep.v28i1.17892

  • EXPECTATIONS GENERATED BY BRAND NAME ON BEER ACCEPTABILITY: STUDY OF THE INTERACTION BETWEEN NON-SENSORY CHARACTERISTICS AND CONSUMER BEHAVIOR

    SUZANA MARIA DELLA LUCIA, VALÉRIA PAULA RODRIGUES MINIM, CARLOS HENRIQUE OSÓRIO SILVA, LUIS ANTONIO MINIM, ELAINE BERGER CERESINO
    DOI: https://doi.org/10.5380/cep.v28i1.17893

  • PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF JAMBOLAN JELLIES

    MILENE TEIXEIRA BARCIA, ALINE LISBÔA MEDINA, RUI CARLOS ZAMBIAZI
    DOI: https://doi.org/10.5380/cep.v28i1.17894

  • ADDITION OF CASSAVA FLOUR IN THE FORMULATION OF THE TEA BREAD

    JUCYANE CARVALHO VIEIRA, FLÁVIO MARTINS MONTENEGRO, ALESSANDRA SANTOS LOPES, ROSINELSON DA SILVA PENA
    DOI: https://doi.org/10.5380/cep.v28i1.17895

  • USO DA IRRADIAÇÃO EM ALIMENTOS: REVISÃO

    ANDRÉA LUCIANE FERREIRA DA SILVA, CLEBER RABELO DA ROZA
    DOI: https://doi.org/10.5380/cep.v28i1.17897

  • CHARACTERIZATION AND EVALUATION OF QUALITY OF SOUPS DEHYDRATED PRODUCED WITH FLOUR OF POTATOES DURING TIME OF STORAGE

    ALEXANDRA PEREIRA DOS SANTOS, TIYOKO NAIR HOJO REBOUÇAS, JOEL CAMILO CARNEIRO DE SOUZA, RENATA CRISTINA FERREIRA BONOMO, LARISSA MATOS DA SILVA
    DOI: https://doi.org/10.5380/cep.v28i1.17898

  • NEW TRENDS IN PACKAGING FOR FOODS: A REVIEW

    LILIAN RODRIGUES BRAGA, LEILA PERES
    DOI: https://doi.org/10.5380/cep.v28i1.17899

  • SCIENTIFIC AND TECHNOLOGICAL ASPECTS OF USING PROBIOTIC CULTURES TO PRODUCE FERMENTED DAIRY PRODUCTS: REVIEW

    CRISTIANO AUGUSTO BALLUS, VERA MARIA KLAJN, MÁRCIO FERRAZ CUNHA, MARLON LEONARDO DE OLIVEIRA, ÂNGELA MARIA FIORENTINI
    DOI: https://doi.org/10.5380/cep.v28i1.17900

  • ELABORAÇÃO DE FERMENTADO FRISANTE DE MAÇÃ COM CARACTERÍSTICAS SEMELHANTES À SIDRA FRANCESA

    JOSÉ RICARDO FERREIRA DE CARVALHO
    DOI: https://doi.org/10.5380/cep.v28i1.17901

  • EFFICIENCY OF SOLVENTS IN THE OBTENTION AND CHARACTERIZATION OF ANNATTO (Bixa orellana L.) PIGMENTS

    POLLYANNA IBRAHIM SILVA, ALINE MANKE NACHTIGALL, PAULO CESAR STRINGHETA
    DOI: https://doi.org/10.5380/cep.v28i1.17902

  • MODEL SOLUTIONS (CMC-SUCROSE) STABILITY EVALUATION AFTER SEVERAL FREEZING PROCESS

    DOUGLAS FERNANDES BARBIN, LENA MONZON SOLEDAD DAVILA, VIVALDO SILVEIRA JUNIOR
    DOI: https://doi.org/10.5380/cep.v28i1.17903

  • LIPID CONTENT AND FATTY ACID PROFILE OF DEFATTED RICE BRAN AND WHEAT BRAN SUBMITTED TO SOLID STATE FERMENTATION BY Aspergillus oryzae

    CRISTINA MOREIRA DA SILVEIRA, MELISSA DOS SANTOS OLIVEIRA, ELIANA BADIALE-FURLONG
    DOI: https://doi.org/10.5380/cep.v28i1.17904

  • INHIBITORY EFFECT OF Eucalyptus sp. ESSENTIAL OIL, PURE AND IN ASSOCIATED TO ANTIBIOTICS, AGAINST STRAINS OF Escherichia coli AND Staphylococus aureus OF HANDLERS, FOOD, SAND AND SEAWATER

    ADENILDE RIBEIRO NASCIMENTO, JOSILENE LIMA SERRA, ANDRÉ GUSTAVO LIMA DE ALMEIDA MARTINS, JOÃO ELIAS MOUCHREK FILHO, NATANAEL EUDES ARAGÃO, LIANA SOUZA ANDRADE
    DOI: https://doi.org/10.5380/cep.v28i1.17905

  • EFFECTS OF PROCESSING AND STORAGE IN THE CONCENTRATION OF BIOACTIVE SUBSTANCES IN FOOD

    CINTIA ALESSANDRA MATIUCCI PEREIRA
    DOI: https://doi.org/10.5380/cep.v28i1.17906

  • Alternative nutrients sources for Arthorpira (Spirulina) spp. cultivation

    MIGUEL ANGELO PINHO, REGINA COELI DE OLIVEIRA TORRES, ERNANI SEBASTIÃO SANT’ANNA
    DOI: https://doi.org/10.5380/cep.v28i1.17907