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AuthorBarros, Larissa Domingues (1)Berto, Bruna Maira (1)Coelho, Rafaela de Jesus Silva (1)... View MoreSubjectBioactive compounds (1)Bioprocesses (1)Bioprocessos (1)... View MoreDate Issued
2020 (5)
CNPq SubjectsCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS (3)CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::AVALIACAO E CONTROLE DE QUALIDADE DE ALIMENTOS (1)CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES (1)... View MoreDocument TypeTCC (5)

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Desenvolvimento e caracterização reológica de oleogéis mistos contendo ésteres de sacarose 

Cruz, Ana Nathália Fernandes da (Universidade Federal de São Carlos, 2020-10-19)
The structuring of liquid oils has become an attractive area of research in recent years, especially due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, the replacement of fats ...
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Análise físico-química, compostos fenólicos, capacidade antioxidante, carotenoides totais e vitamina c da polpa, casca e semente da fruta gabiroba 

Pasquotto, Ieda (Universidade Federal de São Carlos, 2020-06-05)
Gabiroba (Campomanesia xanthocarpa) is a fruit of the Myrtaceae family, native to the Atlantic Forest and Brazilian cerrado. It is widely used in folk medicine and consumed fresh in the form of liquors and juices. This ...
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Aproveitamento biotecnológico do soro de queijo porungo para obtenção da enzima β-galactosidase 

Coelho, Rafaela de Jesus Silva (Universidade Federal de São Carlos, 2020-10-09)
Cheese whey are the main by-product of the dairy industry, characterized as an alternative substrate rich in nutrients and applicable in bioprocess. It has a high biochemical oxygen demand (BOD) and when associated ...
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Avaliação das características físicas, físico-químicas e tecnológicas de diferentes variedades de soja cultivadas no sudoeste do estado de São Paulo 

Barros, Larissa Domingues (Universidade Federal de São Carlos, 2020-10-29)
Soybean [Glycine max (L.) Merrill] is one of the most important raw materials in the national and international scenarios due to its chemical composition, economic importance and diversity of application in the food market. ...
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Caracterização de azeites de oliva produzidos no Brasil e monitoramento da sua qualidade oxidativa durante o armazenamento 

Berto, Bruna Maira (Universidade Federal de São Carlos, 2020-06-19)
Olive oil stands out among lipid sources due to its appreciated sensory characteristics and for the beneficial health effects linked to its consumption. However, during the storage and/or use of this oil, together with the ...

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