1. Instituto de Tecnologia de Alimentos

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Data do documentoTítuloAutor(es)
2014Effects of fat replacement on properties of whole wheat breadScheuer, Patrícia Matos; et. al.; ; ; ; ; ; ; ;
2014Application of loop-mediated isothermal amplification assays for direct identification of pure cultures of Aspergillus flavus, A. nomius, and A. caelatus and for their rapid detection in shelled Brazil nutsLuo, Jie; et al.; ; ; ; ; ; ; ;
2014Propriedade de barreira à umidade de embalagens plásticas para produtos oftálmicosJaime, Sandra Balan Mendoza; et al.; ; ; ; ; ; ; ;
2014Method for assessing lead, cadmium, mercury and arsenic in high-density polyethylene packaging and study of the migration into yoghurt and simulantKiyataka, Paulo Henrique M.; et al.; ; ; ; ; ; ; ;
2014Migration of conventional and new plasticizers from PVC films into food simulants: A comparative studyColtro, Leda; et al.; ; ; ; ; ; ; ;
2014Life cycle assessment of cellulose packaging materials production: folding box board and kraftliner paperMourad, Anna Lúcia; et al.; ; ; ; ; ; ; ;
2014The mycobiota of coffee beans and its influence on the coffee beverageIamanaka, B.T.; et al.; ; ; ; ; ; ; ;
2014Fungi and mycotoxins in cocoa: From farm to chocolateCopetti, Marina V.; et al.; ; ; ; ; ; ; ;
2014Salmonella enterica serovar Enteritidis and Listeria monocytogenes in mango (Mangifera indica L.) pulp: growth, survival and cross-contaminationPenteado, Ana L.; et al.; ; ; ; ; ; ; ;
2014Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KClSantos, Bibiana Alves dos; et al.; ; ; ; ; ; ; ;

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