1. Instituto de Tecnologia de Alimentos

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Data do documentoTítuloAutor(es)
2014Incidence of polycyclic aromatic hydrocarbons in vegetable oil blendsTfouni, Silvia A.V.; et al.; ; ; ; ; ; ; ;
2019Incorporation of Oregano Essential Oil Microcapsules inStarch-Poly (Butylene Adipate Co-Terephthalate) (PBAT)FilmsAlvim, Izabela D.; Medeiros, João Augusto Salviano de; Blick, Ana Paula; Galindo, Marcella V.; Yamashita, Fabio; Ueno, Cláudio Takeo; Shirai, Marianne Ayumi; Grosso, Carlos Raimundo Ferreira; Corradini, Elisângela; Sakanaka, Lyssa
2015Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloidsSaldaña, Erick; et. al.; ; ; ; ; ; ; ;
2012Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray dryingFerrari, Cristhiane Caroline; et al.; ; ; ; ; ; ; ;
2019Influence of high-pressure processing on morphological, thermal and mechanical properties of retort and metallized flexible packagingMarangoni Júnior, Luís; et. al.; ; ; ; ; ; ; ;
2019Influence of lamb finishing system on animal performance and meat qualityGallo, Sarita Bonagurio; Arrigoni, Mario de Beni; Lemos, Ana Lúcia da Silva C.; Haguiwara, Márcia Mayumi Harada; Bezerra, Helena Viel Alves; ; ; ; ; ; ; ;
2019Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using MixolabBressiani, Joseane; et. al.; ; ; ; ; ; ; ;
2017Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcelluloseSadahira, Mitie S.; et. al.; ; ; ; ; ; ; ;
2011Influence of phytosterols addition in the rheology and sensory attributes of dark chocolateEfraim, Priscilla; et al.; ; ; ; ; ; ; ;
2019Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid estersArisseto, Adriana Pavesi; Silva, Willian Cruzeiro; Marcolino, Priscila Francisca Corrêa; Scaranelo, Gabriela Ramiro; Berbari, Shirley Aparecida Garcia; Oliveira Miguel, Ana Maria Rauen de; Vicente, Eduardo
2017Influence of process variables on the drum drying of mango pulpGermer, Silvia Pimentel Marconi; et al.; ; ; ; ; ; ; ;
2014Influence of Processing Additives on the Quality and Stability of Dried Papaya Obtained by Osmotic Dehydration and Conventional Air DryingGermer, Sílvia P. M.; et al.; ; ; ; ; ; ; ;
2014Influence of protein–pectin electrostatic interaction on the foam stability mechanismSadahira, Mitie S. et al.; ; ; ; ; ; ; ;
2015Influence of temperature and homogenization on honey crystallizationCosta, Lucília Carolina Vardenski; et. al.; ; ; ; ; ; ; ;
2016Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheeseBarbosa, Ilsa C.; et al.; ; ; ; ; ; ; ;
2011Influence of the lab based simulation of truck shipments on the level of carbon dioxide in carbonated soft drinks packed in PET bottlesDantas, Tiago Bassani Hellmeister; Oliveira, Léa Mariza; Sarantópoulos, Claire I. G. L.; Yotsuyanagi, Katumi; Queiroz, Guilherme Castilho de
2012Influence of the layered silicate type on the structure, morphology and properties of cellulose acetate nanocompositesRomero, Rafaelle Bonzanini; et al.; ; ; ; ; ; ; ;
2010Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomerationVissotto, F. Z.; et al.; ; ; ; ; ; ; ;
2020Influence of various ingredients on mineral bioaccessibility in infant formula and whole milkFioravanti, Maria Isabel Andrekowisk; et. al.; ; ; ; ; ; ; ;
2010Influência da adição de lecitina de soja e do poliglicerol nas propriedades reológicas do chocolateCunha, K. M.; et al.; ; ; ; ; ; ; ;
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