Showing 1 - 20 results of 78 for search 'Instituto de Tecnologia de Alimentos (ITAL)', query time: 1.29s Refine Results
  1. 1
    The impact of color on food choice

    The impact of color on food choice by Vitória Ribeiro Garcia de Figueiredo Muniz, Isabela Sampaio Ribeiro, Karolline Ribeiro Lima Beckmam, Rossana Catie Bueno de Godoy

    Published 2023-07-01
    “…Instituto de Tecnologia de Alimentos (ITAL)…”
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  2. 2
    Adição de farinha de casca de guavira em pão: características físico-químicas e sensoriais

    Adição de farinha de casca de guavira em pão: características físico-químicas e sensoriais by Carolina de Souza Salgado, Ana Claudia Nunes Palmeira Alexandre, Luane Aparecida do Amaral, Ulana Chaves Sarmento, Elizabeth Harumi Nabeshima, Daiana Novello, Elisvânia Freitas dos Santos

    Published 2022-05-01
    “…Instituto de Tecnologia de Alimentos (ITAL)…”
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  3. 3
    Soybean germplasm characterization for human consumption aptitude in Uruguay

    Soybean germplasm characterization for human consumption aptitude in Uruguay by Giuliana Vera, Federico Condón Priano, Daniel Vázquez

    Published 2024-02-01
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  4. 4
    Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract

    Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract by Dyah Nurul Afiyah, Riska Nurtantyo Sarbini, Irma Isnafia Arief, Tuti Suryati

    Published 2023-05-01
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  5. 5
    Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass

    Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass by Enzo Aldoradin-Puza, Cynthia Rodríguez-Mázmela, Frank Esteban Cuba-Mayo, Cindy Victoria Morán-González, José Miguel Alemán-Polo

    Published 2022-10-01
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  6. 6
    Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

    Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product by Júlio Cesar Adams Haab, Gracielle Johann, Edson Antonio da Silva, Melissa Gurgel Adeodato Vieira

    Published 2022-07-01
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  7. 7
    Cold mash in brewer wort with low carbohydrate content: a study of the mashing step

    Cold mash in brewer wort with low carbohydrate content: a study of the mashing step by Gabriela Dalberto, João Paulo Niemes, Marcos Roberto da Rosa

    Published 2023-11-01
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  8. 8
    Evaluating ultrasound pre-treatment as a tool for improving the process of a fermented beverage made from pineapple by-products

    Evaluating ultrasound pre-treatment as a tool for improving the process of a fermented beverage made from pineapple by-products by Karla Aguilar

    Published 2022-07-01
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  9. 9
    Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation

    Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation by Luis Zuniga Moreno, Fernando Damian, Edgar Landines, Ahmed El-Salous

    Published 2023-07-01
    “…Instituto de Tecnologia de Alimentos (ITAL)…”
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  10. 10
    Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia

    Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia by Juliana Tobón Ospina, Mayra Alejandra Fuentes Vanegas, Daniela Cuervo Montoya, Samantha Roldán Pérez, Mónica María Durango Zuleta

    Published 2024-04-01
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  11. 11
    Food packaging and the new coronavirus: challenges and opportunities for the packaging industry post-Covid-19

    Food packaging and the new coronavirus: challenges and opportunities for the packaging industry post-Covid-19 by Gustavo Henrique Moraes, Leda Coltro

    Published 2023-07-01
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  12. 12
    Avaliação da adequação da rotulagem de suplementos alimentares whey protein

    Avaliação da adequação da rotulagem de suplementos alimentares whey protein by Charlanny Costa da Silva, Antônio Augusto Ferreira Carioca, Bruna Pereira do Nascimento, Lia Silveira Adriano

    Published 2022-05-01
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  13. 13
    Preclinical safety evaluation of a probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

    Preclinical safety evaluation of a probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth) by Miguel Angel Inocente Camones, Gladys Constanza Arias Arroyo, Óscar Bernuy Flores López, Marleny Flor Capcha Siccha, Gloria Tula Bravo Araujo, Jimy Jhonn Zavaleta Ayala

    Published 2024-02-01
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  14. 14
    Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective

    Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective by Marcella Benetti Ventura, Cecilia Teresa Muniz Pereira, Valdecir Luccas, Helena Maria Andre Bolini

    Published 2023-10-01
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  15. 15
    Avaliação de rótulos de suplementos alimentares frente à legislação brasileira vigente

    Avaliação de rótulos de suplementos alimentares frente à legislação brasileira vigente by Rafael de Carvalho Arevalo, Fabiane La Flor Ziegler Sanches

    Published 2022-09-01
    “…Instituto de Tecnologia de Alimentos (ITAL)…”
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  16. 16
    Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids

    Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids by Kamila Ferreira Chaves, Giuliano Leão Pereira de Castro, João Paulo Ribeiro Boemer, Vanessa Martins da Silva, Rosiane Lopes da Cunha, Valdecir Luccas, Ana Paula Badan Ribeiro

    Published 2024-03-01
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  17. 17
    Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material

    Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material by Renate Simon, Adriano Gennari, Daniel Kuhn, Gabriela Rabaioli Rama, Claucia Fernanda Volken de Souza

    Published 2022-04-01
    “…Instituto de Tecnologia de Alimentos (ITAL)…”
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  18. 18
    Perception of functional food consumption by adults: Is there any difference between generations?

    Perception of functional food consumption by adults: Is there any difference between generations? by Giovana Flores Safraid, Cristine Zanquetta Portes, Roseana Machado Dantas, Ângela Giovana Batista

    Published 2024-03-01
    “…Instituto de Tecnologia de Alimentos (ITAL)…”
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  19. 19
    Strategies for producing healthier chicken nuggets - a review

    Strategies for producing healthier chicken nuggets - a review by Julliane Carvalho Barros, Marco Antonio Trindade

    Published 2023-10-01
    “…Instituto de Tecnologia de Alimentos (ITAL)…”
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  20. 20
    Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits

    Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits by Ana Paula Anzolin, Charise Dallazem Bertol, Gian Carlos Taparello, Verônica Cristina da Silveira, Pâmela do Nascimento, Luciana Grazziotin Rossato-Grando

    Published 2022-03-01
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