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Capa > Edições anteriores > v. 7, n. 1 (2016)

DOI: 10.3895/rebrapa.v7n1

Sumário

Artigos Originais

PARAMETRIC STATISTICAL ANALYSIS OFOPERATION FACTORS IN FERMENTATION PROCESS FOR OBTAINING CACHAÇA Toni Jefferson Lopes, Carlos Roberto de Menezes Peixoto, Adriano da Silva, Fernanda Arnhold Pagnussatt, Ronan Ribeiro da Costa Junior, Romulo Gomes Guimarães, Bruno Trevizan dos Santos

PDF 1 - 16

MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity DAIANE RIBEIRO SOARES, RHAYANNA PRISCILA GONÇALVES, PATRICIA VALDERRAMA, PAULO HENRIQUE MARÇO

PDF 17 - 26

Sensory, physical-chemical and microbiological aspects of yoghurts and milk drinks thickened with cassava starch (Manihot esculenta Crantz) Kéllen Regina Demazzi, Kalyna Kayara Jacob, Andréia Andrade Freitas

PDF 27 - 41

Conservation of sausages utilizing chitosan biofilm Gelcimara Engel, Solange Pizato, Daneysa Lahis Kalschne, Rosana Aparecida da Silva-Buzanello, Sascha Habu, Cristiane Canan

PDF 42 - 57

Content of resveratrol and total polyphenols in whole grape, reconstituted and sweetened juice sold in southern Brazil Sinara Andressa Troian, Keli Vicenzi, Márcia Keller Alves

PDF 58 - 67

Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant VALERIA DIVENKA, Ernesto Quast

PDF 68 - 88

Analisys of the nutritional composition and stability of phenolic compounds and anthocyanis of guabiju Luzia Caroline Ramos Reis, Juliana Rombaldi Bernardi, Ana Carolina Pio Silva, Elizete Maria Pesamosca Facco

PDF 89 - 104

Using of flour mesocarp of babassu (Orbignya sp.) in food preparation of fresh pasta noodles type Adeval Alexandre Cavalcante Neto, João da Paixão Soares, Cecília Teresa Muniz Pereira, Maron Stanley Silva Oliveira Gomes, Armando Ubirajara Oliveira Sabaa-Srur

PDF 105 - 115

Evaluation of the growth of enterobacteria in fructooligosaccharides using the principal components analysis Luiza Siede Kuck, Caciano Zapata Noreña

PDF (English) 116 - 130

Composition, collagen content and sensory quality of sausages elaborated with mechanically separated meat poultry and collagen fiber Anirene Galvao Tavares Pereira, Giselle Pereira Cardoso, Jaciara Thais Teixeira, Eduardo Mendes Ramos, Alcineia de Lemos Souza Ramos, Paulo Rogério Fontes

PDF 131 - 148

Fungal contamination in dried spices sold in the market of the Porto of Cuiabá-MT Adriana Paiva de Oliveira, Gevanil Lene Arruda, José Carlos de Oliveira, Francisca Graciele Gomes Pedro, Rosane Hahn, Doracilde Takahara

PDF 149 - 160