Vol. 6 No. Especial (2019): Supplement - Food Science and Technology

DOI: https://doi.org/10.20873/uft.2359365220196Especial

Published: 2019-06-16

Editorial

FOOD PROCESSING: FROM CRAFT TO INDUSTRY

Rômulo Alves Morais, Camila Mariane da Silva Soares

1-2
- pdf (Português (Brasil))
III WORKSHOP DA ENGENHARIA DE ALIMENTOS

Adriana Régia Marques de Souza

3-4
- pdf (Português (Brasil))

Artigos

Analysis of total phenolic compounds and antioxidant activity of apple peel and pulp and their respective flours

Daphynni Carolinne Moreira Morais, Danilo José Machado de Abreu, Dianiny de Cassia Sousa Mendes, Ulisses Rodrigues de Alencar, Katiúcia Alves Amorim, Clarissa Damiani

5-9
- pdf (Português (Brasil))
Quality and safety aspects of the tambaqui (Colossoma macropomum) and painted from amazon (Pseudoplatystoma reticulatum x Leiarius marmoratus)

Maria Olivia dos Santos Oliveira, Danielle de Bem Luiz, Viviane Rodrigues Verdolin dos Santos, Eduardo Henrique Silva de Oliveira, Glêndara Aparecida de Souza Martins

10-16
- pdf (Português (Brasil))
Temperature assessment of refrigerated counters of supermarkets of Palmas – TO

Amanda Mellissa Bezerra Oliveira, Dhayna Oliveira Sobral, Karolline Ribeiro Lima Beckmam, Letícia Vieira Emiliano Camargo, Nayra Pontes Madalena, Abraham Damian Giraldo Zuniga

17-23
- pdf (Português (Brasil))
Use of Linear Programming in Process Optimization within the Food Industry

Romilda Ramos da Silva, Camila Mariane da Silva Soares, Aynaran Oliveira de Aguiar, Douglas da Silva Gomes, Glêndara Aparecida de Souza Martins, Warley Gramacho da Silva

24-30
- pdf (Português (Brasil))
Bacterial stain of the mango (Xanthomonas campestris pv. mangiferaeindicae) Etiology and control strategies

Mirelle Ribeiro Araujo, Geovanka Marcelle Aguiar Leão, Raul da Conceição Alves da Silva, Adriana Idalina Torcato Oliveira, Juliana Fonseca Oliveira da Silva

31-35
- pdf (Português (Brasil))
Mathematical modeling and analysis of hydration of beans and lentil grains under different temperatures

Bruna Araújo de Moura, Romulo Alves Morais, Lorena Brito Miranda, Warley Gramacho da Silva, Glêndara Aparecida de Souza Martins

36-41
- pdf (Português (Brasil))
Physical-chemical influence of soya flour in cookie processing

Susane Maciel de Souza, Romulo Alves Morais, Maria Olivia dos Santos Oliveira, Joenes Mucci Peluzio, Glêndara Aparecida de Souza Martins

42-47
- pdf (Português (Brasil))
Modeling the mass transfer phenomenon in the hydration of morning cereal

Andreia Ibiapina (Correto), Eduardo Henrique Silva de Oliveira, Glendara Aparecida de Souza Martins, Warley Gramacho da Silva

48-53
- pdf (Português (Brasil))
Extraction of graviola seed flour tanks by ultrassom

Vania Maria Alves, katiucia alves amorim, danilo jose machado abreu, Jéssyca Santos Silva, eduardo ramirez asquieri, clarissa damiani

54-59
- pdf (Português (Brasil))
Evaluation of osmotic dehydration process of chilli pepper (Capsicum frutens) cv malaguetinha

Denise Gomes Alves, Camila Noleto Abreu, Hermanny Matos Silva Sousa, Cecília Marques Tenório Pereira

60-64
- pdf (Português (Brasil))
Processed and minimally processed foods by family farmers from Nerópolis city

Daniel Lucino silva dos santos, Graciella Corcioli, Yamira Rodrigues de Souza Barbosa

65-70
- pdf (Português (Brasil))
Market analysis of food labels by consumers of Goiânia

Fábio Santos da Silva, Thaís Cristina de Oliveira Pereira, Yorrana Afonso Ramos Carmo, Adriana Régia Marques de Souza

71-78
- pdf (Português (Brasil))
Determined and declared centesimal composition of frozen cheese breads of different brands.

Rodrigo Barbosa Monteiro Cavalcante, Maria Lemes Campos Rodrigues Ferro, Renata de Souza Machado, Tiago Dias, Tânia Aparecida Pinto de Castro Ferreira

79-85
- pdf (Português (Brasil))
Keeping color of sausage

Mariana Silva Araújo, Fábio Santos da Silva, Gabriel Montagnini Oliveira, Noé Ferreira Júnior, Victor Hugo Rodrigues, Adriana Régia Marques de Souza

86-90
- pdf (Português (Brasil))
Evaluation of physical-chemical and mechanical properties of cassava starch films incorporated with irradiated caffeine

Maria Carolina Santos Silva, Pablo Kashisol Duarte de Lima, Miriam Fontes Araújo Silveira, Valter Arthur, Adriana Régia Marques de Souza

91-99
- pdf (Português (Brasil))
Development and sensorial analysis of bar chocolates added from powder of dehydrated gabiroba

Sarah do Rezende do Nascimento, Leonardo Rodrigues de Jesus, Jéssyca Santos Silva, Danilo José Machado de Abreu, Clarissa Damiani, Fernanda Salamoni Becker

100-109
- pdf (Português (Brasil))
Effect of glycerol on the mechanical properties of films the based on chitosan

Sabrina Silva Gonçalves, Laiza Bernardes Antunes, Senhorita, Miriam Fontes Araujo Silveira, Senhora, Adriana Régia Marques de Souza, Senhora, Deivis de Moraes Carvalho, Senhor

110-117
- pdf (Português (Brasil))
Characterization of organic arrowroot starch and potential for application in food

Nayara Bonpan Ferreira Lima, Leylane Barbosa Silva, Mikaelly Veiga Borges, Raquel Rodrigues Neves, Rosângela Vera, Gislene Auxiliadora Ferreira

118 - 126
- pdf (Português (Brasil))
Antioxidant capacity of Cerrado fruits

Diana Lopes da Silva, Hermanny Matos Silva Sousa, Glêndara Aparecida de Souza Martins, Juliana Fonseca Moreira da Silva, Joenes Mucci Peluzio, Gabriela Fonseca Leal

127-133
- PDF (Português (Brasil))
Typology of the Consumer of Cerrado Fruits

Camila Mariane da Silva Soares, Aynaran Oliveira de Aguiar, Romilda Ramos da Silva, Andreia Ibiapina, André Leonardo dos Santos, Glêndara Aparecida de Souza Martins

134-139
- PDF (Português (Brasil))
MODELAGEM DO FENÔMENO DE TRANSFERÊNCIA DE MASSA NA HIDRATAÇÃO DO CEREAL MATINAL

Andreia Ibiapina, Eduardo Henrique Silva de Oliveira, Glêndara Aparecida de Souza Martins, Warley Gramacho da Silva

140-145
- PDF (Português (Brasil))

Vol. 6 No. Especial (2019): Supplement - Food Science and Technology

Editorial

FOOD PROCESSING: FROM CRAFT TO INDUSTRY

III WORKSHOP DA ENGENHARIA DE ALIMENTOS

Artigos

Analysis of total phenolic compounds and antioxidant activity of apple peel and pulp and their respective flours

Quality and safety aspects of the tambaqui (Colossoma macropomum) and painted from amazon (Pseudoplatystoma reticulatum x Leiarius marmoratus)

Temperature assessment of refrigerated counters of supermarkets of Palmas – TO

Use of Linear Programming in Process Optimization within the Food Industry

Bacterial stain of the mango (Xanthomonas campestris pv. mangiferaeindicae) Etiology and control strategies

Mathematical modeling and analysis of hydration of beans and lentil grains under different temperatures

Physical-chemical influence of soya flour in cookie processing

Modeling the mass transfer phenomenon in the hydration of morning cereal

Extraction of graviola seed flour tanks by ultrassom

Evaluation of osmotic dehydration process of chilli pepper (Capsicum frutens) cv malaguetinha

Processed and minimally processed foods by family farmers from Nerópolis city

Market analysis of food labels by consumers of Goiânia

Determined and declared centesimal composition of frozen cheese breads of different brands.

Keeping color of sausage

Evaluation of physical-chemical and mechanical properties of cassava starch films incorporated with irradiated caffeine

Development and sensorial analysis of bar chocolates added from powder of dehydrated gabiroba

Effect of glycerol on the mechanical properties of films the based on chitosan

Characterization of organic arrowroot starch and potential for application in food

Antioxidant capacity of Cerrado fruits

Typology of the Consumer of Cerrado Fruits

MODELAGEM DO FENÔMENO DE TRANSFERÊNCIA DE MASSA NA HIDRATAÇÃO DO CEREAL MATINAL

Developed By

Make a Submission

Language

Information

Sobre este sistema de publicação