Ciencia y tecnologia de los alimentos internacional
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Accessing the biotechnological potential of a novel isolated microalga from a semi-arid region of Brazil.
00:1-14.
2023-01-01
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Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin.
29:1-8.
2023-01-01
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Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil.
.:108201322311534.
2023-01-01
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Evaluation of the effects of canning variables on the mineral composition of canned cowpeas ( Vigna unguiculata l. Walp) using multi-response analysis.
00:108201322211465-1.
2023-01-01
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Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.
00:108201322311626-11.
2023-01-01
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Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials.
29:255-265.
2023-01-01
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Phytochemical screening and antibacterial assessment of two macroalgae Ulva papenfussi and Ulva nematoidea (Chlorophyta) against the bacterium Vibrio parahaemolyticus.
00:108201322311655.
2023-01-01
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Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production.
0(0):1-13.
2023-01-01
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Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate.
1:108201322311655-10.
2023-01-01
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The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice.
00:1-12.
2023-01-01
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The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.).
29:1-12.
2023-01-01
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Ultrasonication and thermosonication applied in the processing of jalapeno pepper ( Capsicum annuum var. annuum ) sauce.
1:1-10.
2023-01-01
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Antioxidant and emulsifying properties of a galactose-rich heteropolysaccharide from Plinia cauliflora peels.
1:108201322211006-1.
2022-01-01
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Bacteriophages as an alternative for biological control of biofilm-forming Salmonella enterica.
1:108201322211443-1.
2022-01-01
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Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
28:108201322211211.
2022-01-01
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Comparison of modelling approaches for the prediction of kinetic growth parameters of Pseudomonas spp. in oyster mushroom (Pleurotus ostreatus).
X:1-10.
2022-01-01
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Evaluation of packaging systems with O 2 -absorbers on quality of minimally processed soybean sprouts.
1:108201322210848-8.
2022-01-01
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Extracts from jatobá ( Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations.
1:1-9.
2022-01-01
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High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.
-:108201322210851.
2022-01-01
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Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties.
00:108201322210954-500.
2022-01-01
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Surface conditioning with bacteriophages reduces biofilm formation of Salmonella Heidelberg.
1:108201322210747.
2022-01-01
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Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica .
1:108201322211398.
2022-01-01
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Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates.
1:108201322110221.
2021-01-01
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Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin.
1:108201322199125.
2021-01-01
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Comparison of consumer-based methodologies for optimizing the development of new products: a case study with probiotic chocolate flavored milk.
27:33231499.
2021-01-01
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Detection and pathogenic potential of in commercial meat and meat products in Brazil.
1:108201322199266.
2021-01-01
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Development of tropical mixed juice with low added-sugar content: sensory and nutritional aspects..
28:1-9.
2021-01-01
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Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools.
-:108201322110180---.
2021-01-01
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Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses.
1:108201322110149-376.
2021-01-01
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Evaluation of the Nutritional Quality of Cereal Bars Made with Pulse Flours using Desirability Functions.
1:1-10.
2021-01-01
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Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
-:108201322098058-12.
2021-01-01
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Microencapsulation of ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose.
44:108201322110206.
2021-01-01
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Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials..
1:1-11.
2021-01-01
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Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes.
1:108201322098429-775.
2021-01-01
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Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux.
1:108201322110561.
2021-01-01
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Psyllium ( Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics.
1:108201322110606-83.
2021-01-01
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Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics.
novem:01-09.
2021-01-01
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Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment.
x:108201322110317.
2021-01-01
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Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating.
10:108201322110577-39.
2021-01-01
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Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese.
1:1-12.
2020-01-01
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Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker.
00:1-11.
2020-01-01
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Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor : Vegan gluten-free Alfajor development.
26:108201322093979.
2020-01-01
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Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
1:10820132209238-684.
2020-01-01
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Evaluation of the effect of label attributes over the purchase intention of a cashew nut functional beverage using conjoint analysis.
26:1-171.
2020-01-01
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Extract of Mangifera indica L. leaves may reduce biofilms of Staphylococcus spp. in stainless steel and teatcup rubbers.
26:11-20.
2020-01-01
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Improvement of bioactive compounds content in granadilla ( Passiflora ligularis ) seeds after solid-state fermentation.
1:108201322094400-8.
2020-01-01
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Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet.
1:108201322093425-68.
2020-01-01
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Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet.
1:1-13.
2020-01-01
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Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration.
1:108201322092159-665.
2020-01-01
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Low-density polyethylene films incorporated with silver nanoparticles to promote antimicrobial efficiency in food packaging.
26:353-366.
2020-01-01
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Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.
1:108201322093235-11.
2020-01-01
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The addition of golden flaxseed flour ( Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects.
26:105-112.
2020-01-01
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The effects of time and relative humidity on dry-aged beef: Traditional versus special bag.
1:108201322097648.
2020-01-01
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Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance.
26:123-131.
2020-01-01
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Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree.
1:108201322092105.
2020-01-01
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