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Data do documentoTítuloAutor(es)
2016AVALIAÇÃO DO DESEMPENHO DO AMIDO RESISTENTE, INULINA E POLIDEXTROSE APLICADOS EM PÃO DE FORMASetin, Jaciara Coelho; Silva, Vera Sônia Nunes da; ; ; ; ; ; ; ;
2016Polycyclic aromatic hydrocarbons in commercial brands of dry whole soybeans for direct human consumptionGarcia, Laura Pereira; et. al.; ; ; ; ; ; ; ;
2016Propriedades físicas e reológicas de produtos à base de frutasMoura, Sílvia Cristina Sobottka Rolim de; et. al.; ; ; ; ; ; ; ;
2016Correlating physical and sensory texture measurements of hearts of palm in conserveOrmenese, Rita de Cássia Salvucci Celeste; ; ; ; ; ; ; ;
2016Bioactive compounds, antioxidant activity and minerals of ‘Cajuí’ (Anacardium humile St. Hill) during the ripeningPorto, Rayssa Gabriela Costa Lima; ; ; ; ; ; ; ;
2016Antioxidant Capacity and Chemical Characterization of Açaí (Euterpe oleracea Mart.) Fruit FractionsFerreira, Daniela Souza; et. al.; ; ; ; ; ; ; ;
2016Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial propertiesSilva, Lidiane Bataglia da; et. al.; ; ; ; ; ; ; ;
2016Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product applicationAlvim, Izabela Dutra; et al.; ; ; ; ; ; ; ;
2016Steel Packages 10Years After Being Disposed as Litter in a Tropical EnvironmentSantos, J. L. C.; et al.; ; ; ; ; ; ; ;
2016Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallizationMiyasaki, Eriksen Koji; et al.; ; ; ; ; ; ; ;

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