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ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2009)
Introduction: what we eat, why we eat and the key role of food in modern life [The Psychology, Biology and politics of food]
(Yale University, Open Yale Courses, 2011)
Introduction: what we eat, why we eat and the key role of food in modern life [The Psychology, Biology and politics of food]
(Yale University, Open Yale Courses, 2016)
FOOD MATRICES FOR THE DELIVERY OF ANTIHYPERTENSIVE PEPTIDES IN FUNCTIONAL FOODS
(Universidad de Sonora, 2018)
Enzymatic hydrolysis of non-animal proteins for improving nutritional and sensory properties of foods
(2021-09-01)
Taste and aroma of foods are recognized properties that contribute to increasing food acceptance and consumption, and methods for improving these attributes are highly sought after. For this, natural compounds are widely ...
Cuidados importantes no consumo dos alimentos por crianças em idade escolar
(Universidade Tecnológica Federal do ParanáMedianeira, 2011-06-04)
This work had as its theme the application of some types of methodological techniques to address major health care we should have in food consumption, as well as students clarify why and what it is used pesticides in ...
Design e comércio: elaboração de um Food Cart
(Universidade Federal de UberlândiaBrasilDesign, 2017)
Biopolymer engineering in food processing
(2012-01-01)
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing ...