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Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil
(ELSEVIER SCI LTD, 2011)
Minimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to ...
Refined cassava flour in bread making: a review
(Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ingeniería, 2017-01-01)
Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a ...
Fresh cut 'Tommy Atkins' mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate
(Elsevier Sci LtdOxfordInglaterra, 2011)
The sanitizing action of essential oil-based solutions against Salmonella enterica serotype Enteritidis S64 biofilm formation on AISI 304 stainless steel
(Elsevier Sci LtdOxfordInglaterra, 2012)
Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário
(2014)
Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer ...
Physical characterization and fluidization design parameters of wheat germ
(Elsevier, 2017-11)
Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits its shelf life. ...