Brazilian Journal of Food Technology

Evaluation of the process conditions for the production of microbial carotenoids by the recently isolated Rhodotorula mucilaginosa URM 7409

Modelagem e propriedades termodinâmicas da secagem de fatias de acuri

Antioxidant and antibacterial activity and preliminary toxicity analysis of four varieties of avocado (Persea americana Mill.)

Preservation and evaluation of spiced chayote juice using hurdle technology

Jackfruit seed: an accompaniment to functional foods

Enzyme-assisted extraction of polyphenols from green yerba mate

Determination of adulterants in whey protein food supplements by liquid chromatography coupled to Orbitrap high resolution mass spectrometry

Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones

Drying kinetics and mass transfer properties in the drying of thistle flower

Produção de ácido lático em meio à base de efluentes da indústria de alimentos por cultura láctea mista imobilizada

Yeasts isolated from tropical fruit ice creams: diversity, antifungal susceptibility and adherence to buccal epithelial cells

Estabelecimento de sistema bacteriano de expressão de peptídeos derivados da enzima vegetal RuBisCO

Utilização de farinha de subproduto de brotos para elaboração de massa alimentícia fresca

Elaboração e análise sensorial de biscoito tipo cookie feito a partir da farinha do caroço de abacate

Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)

Effect of moisture content of two paddy varieties on the physical and cooked properties of produced rice

Optimization of a technique to quantify the total phenolic compounds in jambolan ( Syzygium cumini Lamark) pulp

Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

Desempenho logístico de embalagens para molho de tomate: um estudo de caso na cidade de São Paulo, Brasil

Study of osmotic dehydration of kiwi fruit using sucrose solution

Effect of multilayer nylon packages on the oxidative damage of minimally processed yam

Atividade biológica e quantificação de compostos bioativos em extrato de erva-mate e sua aplicação em hambúrguer de peixe

Influence of aseptic surge tank venting on equipment sterilization

Determinação de metais em peixes e camarão-rosa (Farfantepenaeus paulensis) do estuário da Lagoa dos Patos (Pelotas-RS, Brasil) por MIP OES

Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees

Alveolar distribution in french rolls made using taro mucilage

Improvement of the classification of green asparagus using a Computer Vision System

Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours