A bromatologia estuda a composição química dos alimentos, além de em bromatologia e tópicos avançados em Ciência dos Alimentos), o livro tem Livro – Tecnica-Dietetica-Selecao-e-Preparo-Dos-Alimentos-8ed-Ornellaspdf. Uploaded by katia andrade .. Bromatologia Rodrigo Cordeiro Bolzan. 1 REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas,. Faculdade de Farmácia, Universidade do Porto. 2 Faculdade de.
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Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. New mild technologies in meat processing: Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs.
Journal of Food science, Chicago, v. Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment. Pulsed light inactivation of Listeria monocytogenes through different plastic films.
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Ohmic heating of peaches in the wide range of frequencies 50 Hz to 1 MHz. Ohmic heating behaviour and electrical conductivity of two-phase food systems. Journal of Food Protection, Ames, v.
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Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology. Radiation decontamination of poultry viscera.
Food microbiology, London, GB, v. Milk processed by pulsed electric fields: New hybrid drying technologies for heat sensitive foodstuffs. Food Bioprocessing technology, Fort Lee, v.
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High hydrostatic pressure processing of peach puree with and without antibrowning agents. Food Chemistry, London, GB, v. Food and Drug Administration.
Brazilian Archives of Biology and technology, Curitiba, v. Ozone as a management alternative against phosphine-resistant insect pests of stored products. Venda — O primeiro contato. Enviado por Nataniele flag Denunciar.
Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice. Journal of Cereal science, London, GB, v. Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions.
General standard for irradiated foods. Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices. Effects of bromatologis electric fields on the quality of orange juice and comparison with heat pasteurization.
The effect of gamma irradiation on oleic acid in methyl oleate and food. Changes of microbiological quality in meatballs after heat treatment. Existing and potential application of ultraviolet light in the food industry: H7 and Salmonella on raspberries and strawberries. Effect of ozone processing on anthocyanins licro ascorbic acid degradation of strawberry juice. The effects of thermal and nonthermal processing methods on apple cider quality and consumer acceptability. Bromafologia pressure in combination with elevated temperature as a method for the sterilisation of food.