Índice de títulos


 
Edição Título
 
v. 7, n. 3 (2016) Unveiling of Brazilian cider composition by stable isotopes and physicochemical analysis Resumo   PDF
Aline Alberti, Acácio Antonio Ferreira Zielinski, Débora Gonçalves Bortolini, Laís Benvenutti, Evandro Tadeu da Silva, Carlos Ducatti, Alessandro Nogueira
 
v. 6, n. 1 (2015) Updates on chemistry and use of annatto (Bixa orellana L.) Resumo   PDF
Bogdan Demczuk Jr, Rosemary Hoffmann Ribani
 
v. 3, n. 1 (2012) Uptake and removal of oil in water by means of gels Resumo   PDF
Mateus Gonzales Domiciano, Ailey Aparecida Coelho, Regiane da Silva
 
v. 4, n. 2 (2013) Use of Bovine Blood Powder in Bakery Products Resumo   PDF
Alci Léia Dalmônico Padilha, Toni Jefferson Lopes, Mara Gabriela Novy Quadri
 
v. 7, n. 1 (2016) Using of flour mesocarp of babassu (Orbignya sp.) in food preparation of fresh pasta noodles type Resumo   PDF
Adeval Alexandre Cavalcante Neto, João da Paixão Soares, Cecília Teresa Muniz Pereira, Maron Stanley Silva Oliveira Gomes, Armando Ubirajara Oliveira Sabaa-Srur
 
v. 8, n. 2 (2017) Uso da Espectroscopia de Infravermelho Médio com Transformada de Fourier (IV-TF) aliada à quimiometria para classificação de vinhos e suco de uva Resumo   PDF
Thariane Carvalho Bicas, Andréia Fernandes, Anaclara Prasniewski, Matheus Augusto Calegari, Vanderlei Aparecido Lima, Tatiane Luiza Cadorin Oldoni
 
v. 9, n. 1 (2018) Utilização de aipo em pó (aipium graveolens) no processamento de linguiça toscana Resumo   PDF
Carolina Magalhães Benedicti, Larissa da Rocha dos Santos, Adriana Aparecida Droval
 
v. 6, n. 1 (2015) UV spectroscopy and multi-product multivariate calibration in the determination of the total acidity in industrialized juices Resumo   PDF
Dayane Aparecida dos Santos, Karen Priscila de Lima, Paulo Henrique Março, Patrícia Valderrama
 
v. 6, n. 2 (2015) UV-C Radiation on Fresh Cut Vegetables Quality Resumo   PDF
Rita de Cássia Mirela Resende Nassur, Ana Carolina Vilas Boas, Rafaella Araújo Zambaldi Lima, Luiz Carlos Oliveira Lima
 
v. 5, n. 2 (2014) UV-Vis spectrum fingerprinting and chemometric method in the evaluation of extra virgin olive oil adulteration and fraud. Resumo   PDF
Leonardo Valderrama, Rhayanna Priscila Gonçalves, Paulo Henrique Março, Patrícia Valderrama
 
v. 7, n. 2 (2016) Validation of methods for determination of sediments in roasted and ground coffee Resumo   PDF
Julio Cesar Freitas Santos, Lumena Cunha Mendes, Jessica Almeida Correa, Juarez Fabiano Alkmim Filho, Danilo Vicente Reis da Silva, Leonardo Nonato de Jesus, Wagner Lutero Souza Dibai
 
v. 5, n. 3 (2014) Viability in using avocado pulp with soy extract in yogurt processing: rheological and sensory analysis. Resumo   PDF
Daniela Helena Pelegrine Guimarães, Amanda Ribeiro Calado
 
v. 6, n. 3 (2015) Wasabi Japonica antimicrobial effect on pathogenic bacteria and microbiological quality of salmon sushi samples in two establishments in the city of Toledo – PR, Brazil Resumo   PDF
Júlia Maria Tonin Geiss, Fernanda Luisa Guaitanelly Heringer, Juliana Bernardi Wenzel
 
v. 7, n. 3 (2016) XANTHAN GUM AS A NOVEL FLOCCULANT AID EMPLOYED IN DRINKING WATER TREATMENT Resumo   PDF (English)
Flávia Vieira Silva-Medeiros, Laís Gimenes Vernasqui, Patrícia Valderrama
 
201 a 214 de 214 itens << < 4 5 6 7 8 9 


ft_peri

Av. Sete de Setembro, 3165 - Rebouças CEP 80230-901 - Curitiba - PR - Brasil

logo_utfpr