Vol. 24 No. 2 (2006)

DOI: https://doi.org/10.5380/cep.v24i2
Published: 2006-12-31

Artigos

  • RICE BRAN: ANTIOXIDANT CAPACITY OF ORYZANOLS RICH FRACTIONS

    Josiane Freitas Chim, Rui Carlos Zambiazi, Angelita Machado Leitão
    DOI: https://doi.org/10.5380/cep.v24i2.7493

  • INFLUENCE OF THE EXTRACTION METHOD ON THE YIELD, PROTEIN PROFILE AND SOLUBILITY OF AMARANTH PROTEIN CONCENTRATES

    Cathia Reis, Flavia Maria Netto
    DOI: https://doi.org/10.5380/cep.v24i2.7492

  • OPTIMIZATION OF THE OSMOTIC DEHYDRATION OF TARO (Colocasia esculenta) FOR FRYING

    Igor Presotti Diniz, Mônica Ribeiro Pirozi, Alfredo Carlos Fernandes Quintero, Cláudia Denise de Paula, Júlia Cruz Zamboni
    DOI: https://doi.org/10.5380/cep.v24i2.7491

  • NATURAL ANTIOXIDANTS: EXTRACTION TECHNIQUES

    Denise Andreo, Neuza Jorge
    DOI: https://doi.org/10.5380/cep.v24i2.7489

  • THE EFFECT OF HYDROTHERMAL PROCESS ON THE CONTENT OF DIETARY FIBER IN VEGETABLES

    Geísa Firmino Torres, Silvana Magalhães Salgado, Alda Verônica Souza Livera, Nonete Barbosa Guerra
    DOI: https://doi.org/10.5380/cep.v24i2.7490

  • EVOLUTION OF FAT REPLACERS UTILIZED IN FOOD TECHNOLOGY

    Cristiane S. Monteiro, Solange Teresinha Carpes, Vanessa H. Kalluf, Danielle Sell Dyminski, Lys Mary Bileski Cândido
    DOI: https://doi.org/10.5380/cep.v24i2.7494

  • CHARACTERIZATION OF OLIGOFRUCTANS PRODUCED BY ENDO-INULINASES FROM Paenibacillus sp

    José Miguel Müller, Rainer Jonas, Maria de Fátima Carvalho-Jonas, Sandra Aparecida Furlan
    DOI: https://doi.org/10.5380/cep.v24i2.7495

  • POST-HARVEST CONSERVATION OF KUMAGAI WHITE GUAVAS BY GAMA RADIATION: PHYSICO, CHEMICAL AND SENSORY ASPECTS

    Aline Cristine Garcia de Oliveira, Cintia Fernanda Pedroso Zanão, Ana Paula Paglione Aniceto, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-Brazaca, Júlio Marcos Melges Walder
    DOI: https://doi.org/10.5380/cep.v24i2.7496

  • EVALUATION OF THE IMPACT OF PRETREATMENTS ON CAROTENOID EXTRACTION BY SEQUENTIAL PRESSING OF CASHEW APPLE POMACE

    Henriette M. C. Azeredo, Fernando A. P. Abreu, Louise L. Souza, Arthur C. R. Souza, Edy S. Brito
    DOI: https://doi.org/10.5380/cep.v24i2.7497

  • CHEMICAL AND SENSORIAL QUALITY OF CACHAÇAS PRODUCED WITH FOUR STRAINS OF Saccharomyces cerevisiae (FLOCCULANTS, NOT PRODUCERS OF H2S AND REFERENCE STRAINS)

    Carol Líliam Coelho Silva, Carlos Augusto Rosa, Amazile Biagioni Ribeiro de Abreu Maia, Evelyn Souza Oliveira
    DOI: https://doi.org/10.5380/cep.v24i2.7498

  • Influence of postharvest treatments OVER ENZYMATIC ACTIVITY OF PINEAPPLE CV. Smooth Cayenne

    Patrícia Maria Pontes Thé, Neide Botrel, Raimundo de Pontes Nunes, Vânia Déa de Carvalho
    DOI: https://doi.org/10.5380/cep.v24i2.7499

  • SENSORIAL PROFILE AND PREFERENCE OF YOGURT MADE WITH BUFFALO MILK

    Marta Regina Verruma-Bernardi, Nádia M. Branco, Daniele M. J. Marote, Rosires Deliza, Kátia Gomes de Lima Araújo, Shizuko Kajishima
    DOI: https://doi.org/10.5380/cep.v24i2.7500

  • EVALUATION OF BRAZILIAN LIGHT CATCHUPS I: TIME-INTENSITY AND CONSUMER ACCEPTANCE STUDIES

    Gisele Cristina Maziero de Campos Bannwart, Helena Maria André Bolini, Priscila Becker Siqueira, Carlos Alexandre Koguishi Brito, Tatiana Fontes Pio, Maria Cecília de Figueiredo Toledo
    DOI: https://doi.org/10.5380/cep.v24i2.7501

  • DETERMINATION OF TRANS FATTY ACIDS IN POTATO STRAWS COMMERCIALIZED AT CURITIBA

    Cristina Mara Guolo Winter, Carlos Itsuo Yamamoto, Sueli Regina Baggio, Jeyson Train Moreira, Renato João Sossela de Freitas
    DOI: https://doi.org/10.5380/cep.v24i2.7502