Revista de Processamento e Tecnologia de Alimentos

Artigo de Pesquisa

Effects of Medium-Chain Triacylglycerols (MCT) On the Maillard Reaction

• Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai

Artigo de Pesquisa

Euterpe Oleracea Mart. Berries as Raw Material in Agro-Processes and Consumers Expectancies in French Guiana

• Robinson JC, Bereau D and Fahrasmane L

Artigo de Pesquisa

Characterization of Determinate Tomato Hybrids: Search for Better Processing Qualities

• Arup Chattopadhyay, IVI Chakraborty and Wasim Siddique

Artigo de Pesquisa

Effect of Partially De-Oiled Maize Germ Cake Flour on Physico-Chemical and Organoleptic Properties of Biscuits

• Barnwal P, Purushottam Kore and Alka Sharma

Artigo de revisão

Studies on the Osmotic Dehydration and Rehydration Characteristics of Pineapple Slices

• Fasogbon BM, Gbadamosi SO and Taiwo KA

Artigo de Pesquisa

Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments

• Jamshid Rahimi, Asghar Khosrowshahi, Mehdi Mohammad Moradi, Hamid Mohamadi, Habib Abbasi and Ashkan Madadlou

Artigo de Pesquisa

Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese

• Michele Faccia, Marianna Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile

Artigo de Pesquisa

Studies on Respiration Rates in Coccinia grandis (Ivy Gourd) at Different Temperatures

• T. Sushma Rani, C. V. Kavitha Abirami and K. Alagusundaram