المؤلفون: Rouxinol, Maria Inês, Galveias, Ana, Soares, Patricia, Potes, Maria Eduarda, Laranjo, Marta, Rodrigues, Sara, Elias, Miguel

مصطلحات موضوعية: Tecnologia dos alimentos, Conservação, Vidragem

Relation: http://hdl.handle.net/10174/36928; mir@uevora.pt; acgjorge@uevora.pt; patriciasoares@q-staff.pt; mep@uevora.pt; mlaranjo@uevora.pt; sirr@uevora.pt; elias@uevora.pt

الاتاحة: http://hdl.handle.net/10174/36928

المؤلفون: Alves, Ana, Evandro de Souza Queiroz

المصدر: Engineering Sciences; Vol. 11 No. 1 (2023): Engineering Sciences - Dez 2022, Jan, Fev, Mar, Abr, Mai 2023; 36-43 ; Engineering Sciences; Vol. 11 Núm. 1 (2023): Engineering Sciences - Dez 2022, Jan, Fev, Mar, Abr, Mai 2023; 36-43 ; Engineering Sciences; v. 11 n. 1 (2023): Engineering Sciences - Dez 2022, Jan, Fev, Mar, Abr, Mai 2023; 36-43 ; 2318-3055

مصطلحات موضوعية: Aditivos Alimentares, Tecnologia dos Alimentos, Alimentação, Food Additives, Food Technology, Nutrition

وصف الملف: application/pdf

Relation: http://www.sustenere.inf.br/index.php/engineeringsciences/article/view/8232/4675; http://www.sustenere.inf.br/index.php/engineeringsciences/article/view/8232

الاتاحة: http://www.sustenere.inf.br/index.php/engineeringsciences/article/view/8232

المؤلفون: Bú, Steffany Albuquerque do, Felinto, Ana Clara Bezerra, Marçal , Eduarda Josefa Alves, Oliveira, Igor Macêdo de, Lima, Joyce Almeida, Sousa, Juliana Barbosa de, Melo, Wagner Gomes de, Cavalcanti, Mayra da Silva

المصدر: Research, Society and Development; Vol. 10 No. 4; e30110414145 ; Research, Society and Development; Vol. 10 Núm. 4; e30110414145 ; Research, Society and Development; v. 10 n. 4; e30110414145 ; 2525-3409

مصطلحات موضوعية: Gelatina, Tecnología de los alimentos, Análisis microbiológico, Jelly, Food technology, Microbiological analysis, Geleia, Tecnologia dos alimentos, Análise microbiológica

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/14145/12704; https://rsdjournal.org/index.php/rsd/article/view/14145

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/14145
https://doi.org/10.33448/rsd-v10i4.14145

المؤلفون: Maciel Sarinho, Ana Maria, Cavalcanti, Mayra da Silva, Macêdo de Oliveira, Igor

المصدر: RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218; Vol. 2 No. 10 (2021): EDITORIAL - CLICK HERE TO ACCESS THE ARTICLES; e210763 ; RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218; Vol. 2 Núm. 10 (2021): EDITORIAL - HAGA CLIC AQUÍ PARA ACCEDER A LOS ARTÍCULOS; e210763 ; RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218; v. 2 n. 10 (2021): EDITORIAL - CLIQUE AQUI PARA ACESSAR OS ARTIGOS; e210763 ; RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218; Vol. 2 N.º 10 (2021): EDITORIAL - CLIQUE AQUI PARA ACESSAR OS ARTIGOS; e210763 ; 2675-6218

مصطلحات موضوعية: Full use of food. Food waste. Food Technology, Aproveitamento integral dos alimentos. Desperdício dos alimentos. Tecnologia dos alimentos, Mundialmente, o Brasil é um dos maiores produtores de alimentos, nivel mundial, Brasil es uno de los mayores productores de alimentos

وصف الملف: application/pdf

Relation: https://recima21.com.br/index.php/recima21/article/view/763/715; https://recima21.com.br/index.php/recima21/article/view/763

الاتاحة: https://recima21.com.br/index.php/recima21/article/view/763
https://doi.org/10.47820/recima21.v2i10.763

المؤلفون: Müller, Wagner Augusto, Marczak, Ligia Damasceno Ferreira, Sarkis, Julia Ribeiro

مصطلحات موضوعية: Emergent technologies, Food spoilage, Electroporation, D value, Ohmic heating, Aquecimento ôhmico, Microbiologia preditiva, Tecnologia dos alimentos

وصف الملف: application/pdf

Relation: Trends in Food Science & Technology [recurso eletrônico]. Cambridge. Vol. 99 (May 2020), p. 650-659; http://hdl.handle.net/10183/224501; 001128707

الاتاحة: http://hdl.handle.net/10183/224501

المؤلفون: Kläsener, Greice Rosana, Ribeiro, Nerinéia Dalfollo, Casagrande, Cleiton Renato, Arns, Fernanda Daltrozo

المصدر: Acta Scientiarum. Agronomy; Vol 42 (2020): Publicação contínua; e43689 ; Acta Scientiarum. Agronomy; v. 42 (2020): Publicação contínua; e43689 ; 1807-8621 ; 1679-9275

مصطلحات موضوعية: Phaseolus vulgaris, grains standard, cooking time, protein, minerals, Fitotecnia - tecnologia dos alimentos

وصف الملف: application/pdf

Relation: http://eduemojs.uem.br/ojs/index.php/ActaSciAgron/article/view/43689/751375148434; http://eduemojs.uem.br/ojs/index.php/ActaSciAgron/article/view/43689

الاتاحة: http://eduemojs.uem.br/ojs/index.php/ActaSciAgron/article/view/43689
https://doi.org/10.4025/actasciagron.v42i1.43689

المؤلفون: Niederle, Paulo André, Silva, Fernanda Novo da

مصطلحات موضوعية: Setor vitivinícola, Indicação geográfica, Tecnologia dos alimentos, Cadeia agroalimentar, Sociologia rural, Vale dos Vinhedos, Região (RS)

وصف الملف: application/pdf

Relation: GAZOLLA, Marcio; SCHNEIDER, Sergio (Org.). Cadeias curtas e redes agroalimentares alternativas : negócios e mercados da agricultura familiar. Porto Alegre: Editora da UFRGS, 2017. p. 219-239; http://hdl.handle.net/10183/232240; 001083551

الاتاحة: http://hdl.handle.net/10183/232240

المؤلفون: Rouxinol, Maria Inês, Galveias, Ana, Soares, Patricia, Potes, Maria Eduarda, Laranjo, Marta, Rodrigues, Sara, Elias, Miguel

مصطلحات موضوعية: Tecnologia dos alimentos, Conservação, Vidragem

Relation: 2183-3338; mir@uevora.pt; acgjorge@uevora.pt; patriciasoares@q-staff.pt; mep@uevora.pt; mlaranjo@uevora.pt; sirr@uevora.pt; elias@uevora.pt

الاتاحة: http://hdl.handle.net/10174/36928

المؤلفون: Júlia Ribeiro Sarkis, Wagner Augusto Müller, Ligia Damasceno Ferreira Marczak

المصدر: Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS

مصطلحات موضوعية: Imagination, Thermal efficiency, Chemical substance, Materials science, Convective heat transfer, media_common.quotation_subject, Food spoilage, 03 medical and health sciences, 0404 agricultural biotechnology, Electric field, Aquecimento ôhmico, D-value, Ohmic contact, media_common, 0303 health sciences, Tecnologia dos alimentos, 030306 microbiology, 04 agricultural and veterinary sciences, Microbiologia preditiva, D value, 040401 food science, Electroporation, Ohmic heating, Chemical physics, Emergent technologies, Joule heating, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::586aee82202c828e4947af7306cb4509
https://doi.org/10.1016/j.tifs.2020.03.021

المؤلفون: PEREIRA, Renata Amanda da C.

المساهمون: FINKLER, Christine Lamenha Luna, http://lattes.cnpq.br/9032471629499179

مصطلحات موضوعية: Aproveitamento integral dos alimentos, Quercetina, Tecnologia dos alimentos, Áreas::Ciências da Saúde::Nutrição

وصف الملف: 41 p.; application/pdf

Relation: https://repositorio.ufpe.br/handle/123456789/43854

الاتاحة: https://repositorio.ufpe.br/handle/123456789/43854

المؤلفون: Oliveira, Matheus Rodrigues, Novack, Mariana Ercolani, Santos, Carina Pires, Kubota, Ernesto, Rosa, Claudia Severo

المصدر: Semina: Ciências Agrárias; Vol. 36 No. 4 (2015); 2545-2554 ; Semina: Ciências Agrárias; v. 36 n. 4 (2015); 2545-2554 ; 1679-0359 ; 1676-546X

مصطلحات موضوعية: Salvia hispanica L, Teste de cozimento, Massas alimentícias, Farinha de chia, Ciência e Tecnologia dos Alimentos, Cooking test, Pasta, Chia flour

وصف الملف: application/pdf

Relation: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/17865/pdf_786; https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/17865

الاتاحة: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/17865
https://doi.org/10.5433/1679-0359.2015v36n4p2545

المؤلفون: Jéssica Cristina Serafim Gimenez, Paulo Sérgio Marinelli, Geicielle Menezes Teruel Do Amaral, Kely Braga Imamura, Juliana Audi Giannoni

المصدر: Revista Brasileira de Tecnologia Agroindustrial; v. 15, n. 1 (2021)
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR

مصطلحات موضوعية: Ciência e Tecnologia dos Alimentos, Aproveitamento integral, Pesquisa e Desenvolvimento (P&D); Pitaya vermelha, Tecnologia de Alimentos, Análise Sensorial, Microbiologia, Iogurte, Earth-Surface Processes

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3db5ef21a5274d915c7b0c2d28c038b
https://periodicos.utfpr.edu.br/rbta/article/view/11750

المؤلفون: Bú, Steffany Albuquerque do, Felinto, Ana Clara Bezerra, Marçal , Eduarda Josefa Alves, Oliveira, Igor Macêdo de, Lima, Joyce Almeida, Sousa, Juliana Barbosa de, Melo, Wagner Gomes de, Cavalcanti, Mayra da Silva

المصدر: Research, Society and Development; Vol. 10 No. 4; e30110414145
Research, Society and Development; Vol. 10 Núm. 4; e30110414145
Research, Society and Development; v. 10 n. 4; e30110414145
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

مصطلحات موضوعية: Tecnologia dos alimentos, Tecnología de los alimentos, Jelly, Gelatina, Análisis microbiológico, Geleia, Microbiological analysis, Análise microbiológica, Food technology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::3c05bd9fd29482536904933af4f91fa3
https://rsdjournal.org/index.php/rsd/article/view/14145

المؤلفون: Giada, Maria de Lourdes Reis

المصدر: DEMETRA: Food, Nutrition & Health; v. 9, n. 1 (2014); 137-146 ; DEMETRA: Alimentación, Nutrición & Salud; v. 9, n. 1 (2014); 137-146 ; DEMETRA: Alimentação, Nutrição & Saúde; v. 9, n. 1 (2014); 137-146 ; 2238-913X

مصطلحات موضوعية: Ciências agrárias, Ciência e Tecnologia dos Alimentos, antioxidantes naturais, capacidade antioxidante, alimentos vegetais, bebidas, métodos analíticos

وصف الملف: application/pdf

Relation: https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/8256/8820; https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/8256/11490; https://www.e-publicacoes.uerj.br/index.php/demetra/article/downloadSuppFile/8256/4064; https://www.e-publicacoes.uerj.br/index.php/demetra/article/downloadSuppFile/8256/4065; https://www.e-publicacoes.uerj.br/index.php/demetra/article/downloadSuppFile/8256/4066; https://www.e-publicacoes.uerj.br/index.php/demetra/article/downloadSuppFile/8256/4067; https://www.e-publicacoes.uerj.br/index.php/demetra/article/downloadSuppFile/8256/4068; https://www.e-publicacoes.uerj.br/index.php/demetra/article/downloadSuppFile/8256/4069; https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/8256

الاتاحة: https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/8256
https://doi.org/10.12957/demetra.2014.8256

المؤلفون: Carla Fabiana da Silva, Elaiane Karine da Silva Barbosa, Mirela Ribeiro Embirassú de Arruda, Glória Maria Vinhas, Vantuir Wellington Cupertino Freitas, Natanna Chris Gomes de Arruda

المصدر: Revista Brasileira de Tecnologia Agroindustrial; v. 13, n. 2 (2019)
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR

مصطلحات موضوعية: Ciência e Tecnologia dos alimentos - Tecnologia dos alimentos, Cinética, Métodos de extração, Espectrocospia UV-vis, Earth-Surface Processes

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3af55e279f8e1da5ff0aa95010efb44
https://doi.org/10.3895/rbta.v13n2.9085

المؤلفون: Sebben, Juliano Antônio

المساهمون: Trierweiler, Jorge Otávio, Espindola, Juliana da Silveira

المصدر: Biblioteca Digital de Teses e Dissertações da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS

مصطلحات موضوعية: Tecnologia dos alimentos, Espectroscopia Raman, Carotenóides

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::014b00f715e5dfca3ab90d93fdd61209

المؤلفون: DELLA LUCIA, Flávia, FERREIRA, Eric Batista, SANTOS, Rodrigo Campos dos, MOREIRA, Marcela Aparecida Miranda, CORRÊA, Síntia Carla, VILAS BOAS, Eduardo Valério de Barros

المصدر: Revista da Universidade Vale do Rio Verde; v. 10, n. 2 (2012); 85-92 ; 2236-5362 ; 1517-0276 ; 10.5892/ruvrd.v10i2

مصطلحات موضوعية: Ciência dos Alimentos, Tecnologia dos alimentos, Marolo, iogurte, aceitação, mapa de preferência interno, Aceitação de iogurte de polpa de Marolo

جغرافية الموضوع: Experimento

وصف الملف: application/pdf

Relation: http://periodicos.unincor.br/index.php/revistaunincor/article/view/615/pdf; http://periodicos.unincor.br/index.php/revistaunincor/article/view/615

الاتاحة: http://periodicos.unincor.br/index.php/revistaunincor/article/view/615
https://doi.org/10.5892/615

المؤلفون: Alvarenga, Nuno Bartolomeu, Cebola Lidon, Fernando, Belga, Elisa, Motrena, Patrícia, Guerreiro, Suse, Carvalho, Maria João, Canada, João

مصطلحات موضوعية: Tecnologia dos alimentos, Pão sem gluten, Hidrocolóide algas, Agar-agar, Farinha de milho, Farinha de tapioca, Farinha de trigo, Gluten-free bread, Hydrocolloid seaweed agar-agar, Maize flour, Tapioca flour, Wheat flour, Rice flour

Relation: http://recent-science.com/index.php/rrst/article/view/8200; Alvarenga N.B., Lidon F.C., Belga E., Motrena P., Guerreiro S., Carvalho M.J. & Canada J. (2011) Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar. Recent Research in Science and Technology, 3(8), 64-68.; http://hdl.handle.net/10400.26/4342

الاتاحة: http://hdl.handle.net/10400.26/4342

المؤلفون: Oliveira, Renan Elan da Silva, Silva, Manoel José da, Coutinho, Edilma Pinto, Moreira, Ricardo Targino, Cruz, George Rodrigo Beltrão da

المصدر: Semina: Ciências Agrárias; Vol. 33 No. 1 (2012); 259-270 ; Semina: Ciências Agrárias; v. 33 n. 1 (2012); 259-270 ; 1679-0359 ; 1676-546X

مصطلحات موضوعية: Alcoholic beverage, Cachaça consumption, Artisan cachaça, Industrial cachaça, Consumption habits, Consumer preferences, Tecnologia de Alimentos, Tecnologia de Bebidas, Bebida alcoólica, Consumo de cachaça, Cachaça artesanal, Cachaça industrial, Hábitos de consumo, Preferências do consumidor, Tecnologia dos Alimentos

وصف الملف: application/pdf

Relation: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7825/10152; https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7825

الاتاحة: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7825
https://doi.org/10.5433/1679-0359.2012v33n1p259

المؤلفون: Alvarenga, Nuno Bartolomeu, Cebola Lidon, Fernando, Belga, Elisa, Motrena, Patrícia, Guerreiro, Suse, Carvalho, Maria João, Canada, João

مصطلحات موضوعية: Tecnologia dos alimentos, Pão sem gluten, Hidrocolóide algas, Agar-agar, Farinha de milho, Farinha de tapioca, Farinha de trigo, Gluten-free bread, Hydrocolloid seaweed agar-agar, Maize flour, Tapioca flour, Wheat flour, Rice flour

وصف الملف: application/pdf

Relation: http://recent-science.com/index.php/rrst/article/view/8200; Alvarenga N.B., Lidon F.C., Belga E., Motrena P., Guerreiro S., Carvalho M.J. & Canada J. (2011) Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar. Recent Research in Science and Technology, 3(8), 64-68.; http://comum.rcaap.pt/handle/123456789/4342; http://hdl.handle.net/20.500.12207/326

الاتاحة: http://comum.rcaap.pt/handle/123456789/4342
https://hdl.handle.net/20.500.12207/326