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Estudo acelerado de estabilidade de parmesão vegano
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2021-08-24)
Vegan consumer is one who does not consume any type of food of animal origin, due to the increase of this target audience, the market has been working more and more in the production of animal protein-free foods, such as ...
Probiotic microorganisms and antiviral plants reduce mortality and prevalence of WSSV in shrimp (Litopenaeus vannamei) cultured under laboratory conditions
(2012-11-22)
The protective e¡ect of a probiotic mixture (PM) and antiviral plants, against the white spot síndrome virus (WSSV) in Litopenaeus vannamei, was evaluated in three experiments. The PM was composed of four lactic acid ...
Caracterização e aplicação da casca residual do processamento da jabuticaba
(Universidade Estadual do Oeste do ParanáDois VizinhosBrasilPrograma de Pós-Graduação em Engenharia AgrícolaUNIOESTE, 2016-02-05)
Jabuticaba tree (Plinia sp.) is a native species that has been widely distributed in almost all regions of Brazil. Recently, different native fruits, including jabuticaba, have been a research aim in order to investigate ...
Caracterização microbiológica e físico-química de refrescos comercializados em Belo Horizonte, Minas Gerais
(Universidade Federal de Minas GeraisUFMG, 2010-02-25)
Currently, it has been verified an increase in the marketing of refreshments in commercially run establishments, including bars, bakeries and restaurants. This increase is due the practicality of these beverages, which can ...
Calidad microbiológica de polvos compactos comercializados en el distrito de Trujillo – mayo 2011”
(Universidad Nacional de Trujillo, 2016)
Effect of substrate on the in vitro protein digestibility of extracts generated by Saccharomyces cerevisiae
(PONTIFICIA UNIV CATOLICA CHILE. FAC AGRONOMIA INGENIERIA FORESTAL, 2013)