Instituto de Tecnologia de Alimentos: Página de Busca

SP + Digital

Página de Busca

Buscar em:
por

Filtros correntes:

Retornar valores

Adicionar filtros:

Resultados/Página | Ordenar registros por Ordenar Registro(s)

Resultado 1-10 de 10.

Anterior
1
Póximo

Conjunto de itens:

Data do documento	Título	Autor(es)
2019	Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities	Taniwaki, Marta H.; et. al.; ; ; ; ; ; ; ;
2017	Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions	Silva, Marluci P.; et. al.; ; ; ; ; ; ; ;
2011	Enterobacteriaceae in processed cocoa products	Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ;
2011	Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil	Copetti, Marina V.; et al.; ; ; ; ; ; ; ;
2010	Enteropathogens in cocoa pre-processing	Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ;
2010	Enteropathogens in cocoa pre-processing	Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ;
2013	Behavior of Salmonella during fermentation, drying and storage of cocoa beans	Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ;
2012	Inactivation of Salmonella during cocoa roasting and chocolate conching	Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ;
2012	The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species	Copetti, Marina V.; et al.; Iamanaka, Beatriz T.; Mororó, Raimundo C.; Pereira, José L.; Frisvad, Jens C.; Taniwaki, Marta H.; mvc@smail.ufsm.br
2023	Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective	Ventura, Marcella Benetti; Pereira, Cecilia Teresa Muniz; Luccas, Valdecir; Bolini, Helena Maria Andre; ; ; ; ; ; ; ;