List of papers

Published papers, in order of entry

• Biopolymer-based nano carriers in food system
  [email protected]
• Biopolymer-based nano carriers in food system
  [email protected]
• NEUROPROTECTIVE EFFECT OF Myrica rubra JUICE AS EVALUATED IN OXYGEN AND GLUCOSE DEPRIVATION Neuro-2a CELL MODEL
  James Swi-Bea Wu; Qiao-Dan Weng; Jin-Quan Chen; He-Tong Lin
• Decontamination of irrigation water comparison of stationary and mobile photocatalytic water treatment
  Mehboob Alam; Beatrix Alsanius
• Size Reduction of Red Pepper and Industrial Safety Management in some Accra Markets
  E. Sinayobye
• ACCEPTANCE OF NANOTECHNOLOGY APPLICATIONS IN FOODS AND PACKAGING AND SUBJECTIVE WELL-BEING IN SOUTH AMERICA.
  Marianela Denegri; Germán Lobos; Klaus G. Grunert; Marcos Mora; José Sepúlveda; Horacio Miranda; Nataly Mills; Gloria Crisóstomo; [email protected]
• IMPORTANCE OF COUNTRY OF ORIGIN EFFECT ON BEEF PREFERENCES
  [email protected]; Nataly Mills; Klaus G. Grunert; Marianela Denegri; Germán Lobos; Marcos Mora; José Sepúlveda; [email protected]; [email protected]; Gloria Crisóstomo
• INDIA’S EFFORTS IN MEETING THE NUTRITIONAL SECURITY THROUGH FOOD DIVERSIFICATION, FOOD PROCESSING AND BIOTECHNOLOGY
  Gokare A Ravishankar
• EFFECT OF PROCESSING ON SENSORY CHARACTERISTICS, AND CHEMICAL COMPOSITION OF COTTONSEED (Gossypium hirsutum) AND ITS EXTRACT
  EZEKIEL OLUFUNKE OLUSEYI; [email protected]
• THE FILTRATION EFFICIENCY OF SOME MASH FILTRATION AND SEPARATION TECHNIQUES DURING PITO WORT PRODUCTION
  E. Sinayobye; F. K. Saalia; G. Essilfie
• QUALITY CHANGE OF HOT AIR AND FREEZE DRIED STRAWBERRIES
  Rodrigo Borquez; Johannes de Bruijn
• QUALITY RETENTION IN STRAWBERRIES DRIED BY EMERGING DEHYDRATION METHODS
  Rodrigo Borquez; Johannes de Bruijn
• LIPIDS, CHOLESTEROL, AND PROTEINS PROFILE IN CURITO (Hoplosternum littorale) (HANCOCK, 1828) ON DIFFERENT STATIONS (March and September)
  Farias Pedro; Marinela Barrero
• FRACTIONATION OF PHENOLIC COMPOUNDS FROM BLUEBERRY JUICE BY A CASCADE OF ULTRA- AND NANOFILTRATION MEMBRANES
  Maria E. Gonzalez; Juan A. Cañumir; Mario Aranda; Cristina Loyola; R. Paul Singh; Fanbin Kong; Johannes de Bruijn
• Evaluation of Added Salt in Flat Bread and Its Relation with Gluten Content of Utilized Flour
  Farid Amidi Fazli
• EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOÏDS AND VITAMIN C CONTENTS OF SQUASHES (Cucurbita Sp).
  Gouado Inocent
• EXPERIMENTAL DESING THAT COMBINE MIXTURE COMPONENTS WITH PROCESS FACTORS LIKE APROACH IN OPTIMAL FORMULATION OF CHUTNEY
  Jose Libardo Tapiero Cuellar; Pedro Alexander Martínez Gutierrez; Laura Maria Reyes Méndez
• EFFECTS OF HONEY AS SUBSTITUTE FOR SUGAR ON RHEOLOGICAL PROPERTIES OF DOUGH AND PHYSICAL PROPERTIES OF CASSAVA-WHEAT BREAD
  SHITTU Taofeek O.; ADEBOYE S. Adedola; BABAJIDE Joan M.
• SUSTAINED TRAINING MISSION ON IMPROVING FOOD HYGIENE STANDARDS OF SMALL MEDIUM ENTERPRISES IN BOTSWANA
  Andrew Gauldie; Gaamangwe Nehemiah Maruatona
• CHARACTERIZATION OF COLLAGEN FIBER AND COMPARISON WITH OTHER TYPES OF COLLAGEN
  Marco Di Luccio; GECIANE TONIAZZO; Aniela Kempka; Simone Golunski; Rosa Prestes Dornelles; Geciane Toniazzo
• QUALITATIVE EVALUATION OF COLLAGEN IN CHICKEN HAM BY LIGHT MICROSCOPY
  GECIANE TONIAZZO; Marco Di Luccio; Silvane Souza Roman; Aniela Kempka; Clóvis Klock; Rosa Prestes Dornelles; Geciane Toniazzo
• The effect of superchilling rates on the ice crystal growth in air-packed salmon fillets during superchilling process and superchilled storage.
  Lilian Daniel Kaale; Trygve Magne Eikevik; Elin Kjorsvik; Tora Bardal
• Peach Kernel Oil Extraction
  Negin Esfandiarikahla; Aliakbar Safekordi
• OSMOTIC DRYING AND SHRINKAGE OF QUINCE (Cydonia blonga mill.) IN SUCROSE SOLUTION
  Mirko Babic; Pavkov Ivan; Milivoj Radojcin; Babić Ljiljana; [email protected]
• Inactivation of aerobic spore formers in non-fat milk using ultrasound
  K. Muthukumarappan; Sanjeev Anand
• THE QUALITY OF DENDÊ OIL USED FOR FRYING AT THE PRINCIPAL TOURISTS SITES IN SALVADOR (BRAZIL)
  Luisa Costa de Oliveira; Anaiara Barbosa Trindade; Ivabel de Oliveira Roldão; Juçara Alvarindo Brito Soledade; Rafaela Brito Souza; Laine Barreto de Souza; RIBEIRO, DANIELE S.
• The rural-urban linkage in the use of traditional foods by peri-urban households in Nompumelelo community in East London, Eastern Cape
  Vikelwa Judith Nomnga
• CAPABILITY OF GREEN TEA CATECHINS TO COUNTERACT LIPID OXIDATION AND INCREASE SHELF LIFE OF BISCUITS
  Professor Weibiao Zhou
• IMPACTS OF GREEN TEA EXTRACT FORTIFICATION ON THE STALING CHARACTERISTICS OF STEAMED BREAD DURING STORAGE
  Professor Weibiao Zhou
• Glycemic Index of Corn and Athletic Performance
  Leonora Panlasigui
• Evaluation of Lafun fortified with African Breadfruit Tempe
  Olutimilehin Oyeyipo; Stella Ibe; Henry O.Njoku
• Enzymatic Acidolysis of Olive Oil with Palmitic-Stearic fatty acid mixture for Production of Cocoa Butter Equivalent
  Dr. Ibrahim O. M. Awadelsid
• Production of Tempeh Using Different Rhizopus Species
  Omosebi Mary Omolola; Omosebi Mary Omolola
• Investigation of State of water in fiber-cheese-water system by nuclear magnetic resonance relaxation technique
  Dr. L. K. Murdia
• EFFECT OF SHREDDING APERTURE AND TEMPERATURE OF DRYING ON THE DRYING RATE AND SENSORY PROPERTIES OF MECHANICALLY SHREDDED CASSAVA TUBERS FOR IGHU PRODUCTION
  Maduebibisi Ofo Iwe
• FLAG’ND DISHES CONCEPT : A CASE STUDY OF CHROMAGUSTOLOGY FOR DESIGNING NATIONAL FLAGS WITH LOCAL FOODS
  TALOU
• CORN (Zea mays L.) AND WHEAT (Triticum aestivum) KERNELS STRESS STRAIN PROPERTIES
  Mirko Babic; Zoranovic Moidrag; Pavkov Ivan; Milivoj Radojcin; Babić Ljiljana; [email protected]
• Utilizing Agricultural Biomass Waste: Biorecovery Process of Protein-Polysaccharide Gum from Durian (Durio zibethinus) Seed
  bahareh tabatabaee amid
• PROCESSING OF GELATIN BY ELECTRON BEAM IRRADIATION
  NELIDA LUCIA DEL MASTRO; PATRICIA YOKO INAMURA; FELIPE HENRIQUE KRAIDE
• COMBINED APPLICATION OF SUB-INHIBITORY AMOUNTS OF CARVACROL AND 1,8-CINEOLE TO INHIBIT BACTERIA ASSOCIATED WITH MINIMALLY PROCESSED VEGETABLES
  Evandro Leite Souza; Jossana Pereira de Sousa; GEÍZA ALVES AZERÊDO DE OLIVEIRA; Helena Diniz-Silva; CONCEIÇÃO, M.L.; VASCONCELOS, M.A.S.
• EFFECTS OF CARVACROL AND 1,8-CINEOLE ALONE AND IN COMBINATION AT SUBINHIBITORY AMOUNTS ON THE MORPHOLOGY AND MEMBRANE PERMEABILITY OF PSEUDOMONAS FLUORESCENS IN A FOOD-BASED BROTH
  EVANDRO DE SOUZA; VASCONCELOS, M.A.S.; GEÍZA ALVES AZERÊDO DE OLIVEIRA; Helena Diniz-Silva; Jossana Pereira de Sousa; Evandro Leite Souza
• Osmotic Dehydration Kinetic of Potato
  Rodolfo Horacio Mascheroni; Patricia Andrea Della Rocca
• CHARACTERISATION OF SELECTED VOLATILE ORGANIC COMPOUNDS IN RWANDAN INDIGENOUS BEER ‘URWAGWA’ BY DYNAMIC HEADSPACE GAS CHROMATOGRAPHY-MASS SPECTROMETRY
  Prof. Karabo Shale
• Cloning and Characterization of the ζ-Carotene Desaturase Gene fromChlorella protothecoides CS-41
  Xianming Shi; Meiya Li
• Rapid Identification and Classification of Staphylococcus aureus by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
  Xianming Shi; Yu Hu; Yanping Xie
• Partial characterization of the lipid profile of cocoa (Theobroma cacao L) before and after roasting process.
  García Barrientos Raquel; Sánchez Mundo María de la Luz.; Cortés Sánchez Alejandro
• DIFFERENT HYDRATION TIMES AND ITS INFLUENCE ON SENSORY AND TEXTURE PARAMETERS OF PARBOILED RICE (ORYZA SATIVA, L.)
  Fábio Renato Manzolli Leite; Daniel Rutz; Ana P. Brizio; Márcia S. Selmo; Arcanjo Marostega Fagundes; Moacir Cardoso Elias
• FATTY ACIDS AND y-ORYZANOL OF PARBOILED RICE (ORYZA SATIVA, L.) OIL IN DIFFERENT HYDRATION TIMES
  Fábio Renato Manzolli Leite; ÂNGELA MARIA FIORENTINI; Leonor Almeida de Souza Soares; Arcanjo Marostega Fagundes; Moacir Cardoso Elias; Myriam Salas-Mellado
• NUTRITIONAL COMPOSITION OF PROVITAMIN A-BIOFORTIFIED MAIZE GRAIN
  Frederick Veldman; John Derera; Muthulisi Siwela; Kirthee Pillay
• PARTIAL CHARACTERIZATION AND UTILIZATION OF LOW-METHOXYL PECTIN EXTRACTED FROM BELL APPLE (Syzygium Samarangense) IN ICE CREAM
  Eufemia Lilia Anne S. Del Rosario
• Study of the physics and chemistry properties of a processing Frankfurt sausage with partial substitution the potato´s starch (Solanum tuberosum) to arracacha´s flour (Arracacha xanthorrhiza)
  JAVIER FRANCISCO REY RODRIGUEZ
• CHARACTERIZATION AND SENSORY ACCEPTABILITY OF BEEF BURGERS ADDED GOLDEN FLAXSEED (LINUM USITATISSIMUN LINACEAE) AND BYPRODUCTS
  Marise Aparecida Rodrigues Pollonio; Daiana Novello; Marise Aparecida Rodrigues Pollonio; Marise Pollonio
• ADDITION OF GOLDEN FLAXSEED (Linum Usitatissimun Linaceae) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSIS
  Marise Aparecida Rodrigues Pollonio; Daiana Novello; Marise Pollonio
• Glycogen Production by Modulating Glycogen Metabolism in Escherichia coli
  Park, Kwan Hwa
• Characterization of Starch-Modifying Enzymes and their Application to Rice Cake- and Noodle-Making
  Park, Kwan Hwa
• Molecular methods for serotype determination of Salmonella
  Martin Wiedmann; Matthew Ranieri; Chunlei Shi
• A COMPARISON BETWEEN THE LAL AND IL-6 ASSAYS FOR QUANTIFYING ESCHERICHIA COLI AND PSEUDOMONAS AERUGINOSA TOXICITY RESPONSES TO EXTRINSIC STRESS.
  PIERRE VENTER; OLGA DE SMIDT; ELVINA SMITH
• PRODUCTION OF HIGH QUALITY LOW-FAT AND LOW-SALT BOLOGNA SAUSAGES USING FRUCTOOLIGOSACCHARIDES, TRANSGLUTAMINASE, DISODIUM GUANYLATE AND DISODIUM INOSINATE
  Edson Tadao Yamamoto; Paulo Cezar Bastianello Campagnol
• Use of promising species of plant in the development of meat products: Analysis of the behavior of amaranth (Amaranthus spp) as an extender
  JAVIER FRANCISCO REY RODRIGUEZ
• Correlation between chemical and physical properties of powder products
  Suzana Caetano da Silva Lannes; Danielle Jessica Melo de Barros
• Determination of compaction force of different cocoa drink powders prepared with different sweeteners and thickeners
  Suzana Caetano da Silva Lannes; Danielle Jessica Melo de Barros
• Influence of organic material and biofilms on disinfectant efficacy against Listeria monocytogenes.
  [email protected]
• Evaluation of test-kits for the detection of Escherichia coli O157 in raw meats and cattle faeces.
  [email protected]
• Development of yogurt with passion fruit flour and sensory acceptance
  Ernani Porto; Solange Guidolin Canniatti Brazaca; Miriam Selani; Mayra Fernanda Silveira; Canniatti-Brazaca, S. G.; Nataly Maria Viva de Toledo; Ernani Porto; Miriam Mabel Selani; Carolina R Fonseca
• PHYSICOCHEMICAL CHARACTERISTICS OF RED WINES MADE FROM CLONES OF MERLOT AND CABERNET SAUVIGNON GRAPEVINES
  ALBERTO MIELE
• Edible packaging based on natural sources for food applications
  António A Vicente; Miguel Ângelo Cerqueira
• SENSORIAL AND PHYSICOCHEMICAL COMPOSITION OF ROASTED BEANS AND BEVERAGE
  UENO, C.T; Cíntia Sorane Good Kitzberger/IAPAR; Maria Brígida dos Santos Scholz; LEANDRO, A.P.A.
• METHOD FOR DETERMINATION OF CARBOXYLIC ACIDS IN GREEN COFFEE BEANS BY RP-HPLC
  MARTA DE TOLEDO BENASSI; Maria Brígida dos Santos Scholz; Cíntia Sorane Good Kitzberger/IAPAR
• Traditional Utensils: Potential Sources of Poisoning by Heavy Metals
  KOUAME Lucien Patrice; DUE Edmond Ahipo; KOUADIO Eugène Jean Parfait; KOFFI Bony Pamphile; DABONNE Soumaila
• Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croak
  Tingting Li; Jianrong Li
• Establishment of Two-dimensional Electrophoresis (2-DE) Technique in Muscle Proteome of large yellow croaker (Pseudosciaena crocea).pdf
  Tingting Li; Jianrong Li
• Integrated application of nitric oxide and modified atmosphere packaging to improve quality retention of button mushroom (Agaricus bisporus)
  Jianrong Li
• Mechanisms of Resistance to High Pressures by Vibrio Parahemolyticus
  Jianrong Li
• Dosing and application order effects of eugenol and LAE on the growth inhibition of Gram-positive and Gram-negative microorganisms
  Yudith Manrique; Prof. Dr. Herbert Schmidt; Prof. Dr. Jochen Weiss
• Polyphenolic content and mineral analysis of four wild vegetables in Amatole District Eastern Cape South Africa
  Thozama Mandindi
• Development and characterization of galactomannan acetate nanoparticles
  Miguel Ângelo Cerqueira; Ana Cristina Pinheiro; António A Vicente
• Changes in Nib Acidification, Flavour Precursors Development and Free Fatty Acid Concentration During Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma Cacao) Beans
  Dr. Firibu Kwesi Saalia; Dr Agnes S. Budu; Dr. Jemmy Takrama; Evans Akomanyi; Professor Emmanuel Ohene Afoakwa
• Antitumor activity of pectic enzyme treated citrus pectin on human cancer cells and its comparison with normal cells
  Ming-Chang Wu
• Compound K, a metabolite of ginsenosides, induces apoptosis via inhibition of JAK1/STAT3 signaling in human multiple myeloma U266 cells
  EunOk Lee; Ho Young Choi; HyoJeong Lee; Hyo Jung Lee; Eun Jung Sohn; Sung Hoon Kim
• INACTIVATION, MORPHOLOGY, INTERIOR STRUCTURE AND ENZYMATIC ACTIVITY OF HIGH PRESSURE CO2-TREATED SACCHAROMYCES CEREVISIAE
  Hui Li; Xiaojun Liao
• ACID TOLERANCE AND ASSOCIATED ORGANIC ACID SUSCEPTIBILITY AMONGST GRAM-NEGATIVE FOOD-BORNE BACTERIA
  Ryk Lues; Maria Theron; Roan Slabbert
• Use of isothiocyanates to reduce the levels of fumonisins in vitro and in corn
  Giuseppe Meca; Fernando Bittencourt Luciano; Ines Azaiez; Mónica Fernández-Franzón; Jordi Mañes
• Physico-chemical changes and diastatic activity associated with germinating paddy rice (Boromo)
  [email protected]; Olugbile Adetola Olubanke
• Hydrolysis of sweet potato starch using malted rice under different experimental conditions.
  [email protected]; Olugbile Adetola Olubanke
• Physicochemical Changes in Bulbils of Two Cultivars of Dioscorea bulbifera During the Ripening Period
  DUE Edmond Ahipo; AHI Amedée Pascal; GONNETY Jean Tia; LIBRA Michel Archange; DABONNE Soumaila
• Tempering and Crystallisation Effects on Mechanical Properties and Appearance in Dark Chocolate Systems during Industrial Manufacture
  Dr. Joselio Vieira; Mr. Mark Fowler; Dr. Alistair Paterson; Professor Emmanuel Ohene Afoakwa
• STARCH/POLYESTER BIODEGRADABLE BAGS: DEVELOPMENT, PRODUCTION AND CHARACTERIZATION
  Juliana Bonametti Olivato; Maria Victoria E. Grossmann; ANA PAULA BILCK; Fabio Yamashita; [email protected]; Mônica Oliveira Reis
• EFFECT OF THE INCLUSION OF ORGANIC ACIDS ON THE PROPERTIES OF STARCH/POLYESTER BIODEGRADABLE FILMS
  Fabio Yamashita; ANA PAULA BILCK; Maria Victoria E. Grossmann; Juliana Bonametti Olivato; [email protected]
• MAKING HIGH QUALITY CHOCOLATE WITH LOWER RESOURCE CONSUMPTION
  Knut Franke; Katrin Heinzelmann
• DETERMINATION OF HEAVY METALS IN SEA FISHES AT DIFFERENT SEASONS OF THE YEAR
  Aluko, Omodele; Banjoko, Oyeyemi I.
• Determination of Heavy metals in Sea Fishes at Different Seasons of the Year: A Case Study: Calabar Region.
  Aluko, Omodele; Banjoko, Oyeyemi I.
• FUNCTIONALITY OF FATS IN THE FORMULATION OF PEANUT BUTTER
  LUIZ ANTONIO GIOIELLI; Sylvio Jorge Hares Júnior
• Differential Capability of Korean Soybean Varieties to Biosynthesize Glyceollins by Biotic and Abiotic Elicitors
  Ki-Won Lee; Choonh Hwan Lee; Hyo Jung Kim; In-Sil Park; Jong-Sang Kim
• EVALUATION OF THE TYPE OF THERMAL PROCESSING IN SENSORY CHARACTERISTICS OF SQUIDS (Loligo spp.)
  Marieli de Lima; Maria Carolina L. Melo; Lidomar Alberto Lerin; Alcilene Monteiro
• Processing and shelf-life of sugarcane juice mixed with fruit pulp
  Nishihara, T. M.; Correa, G.; Maria Teresa de Alvarenga Freire; Vieira, D. C.; Kunitake, M. T.; Costa, T. C.; Rodrigo Petrus
• PROPOLIS AS AN ALTERNATIVE BIOPRESERVATION OF “CHORIZOS” WITHOUT NITRITES
  Hector Suarez; Carolina Gutierrez Cortes
• ESTERIFICATION OF OLEIC ACID WITH GLYCEROL BY ENZYMATIC CATALYSIS AND ADDING SURFACTANT IN THE REACTION MEDIUM
  Camila da Silva; VICENTE, L.R.; FERREIRA, J.T.; CEBIN, C.F.S
• REDUCING BOUND 3-MCPD IN REFINED PLANT OILS BY TREATMENT WITH ADSORBENTS
  Ulf Strijowski; Knut Franke
• THE EFFECT OF GAMMA IRRADIATION ON THE NUTRITIONAL PROPERTIES OF BREAD OF THE GREEN BANANA
  Magda Taipina; Mariana Galvão Barbosa Cadioli; Leda Lamardo; Maria Auxiliadora de Brito Rodas; Maria Lima Garbellotti
• STANDARDIZATION OF MATURATION CONDITIONS THE BUFFALO MEAT (BUBALUS BUBALIS) IN A SECOND AND THIRD CUTS QUALITY TO LABORATORY LEVEL
  camila guatava; luisa trujillo; javier rey
• CHEMICAL SCORE AS AN EFFICIENT PARAMETER TO EVALUATE PROTEIN QUALITY IN MILK FORMULAS
  Nelly Fugador; Marisa Guerra
• OSMOTIC DEHYDRATION KIWI SUCROSE SOLUTION OVER TIME
  GABRIEL LUIS CASTIGLIONI; ANJOS, C. dos; SILVA, M. R.; [email protected]
• EFFECT OF PRETREATMENTS ON DRYING KINETICS OF PHYSALIS PERUVIANA ASSISTED BY INFRARED RADIATION
  Luis Puente Diaz; Mabel Moran; Eric Echegaray; Eduardo Castro; Roberto Lemus Mondaca; Antonio Vega Galvez; [email protected]
• EFFECT OF DRYING TEMPERATURE AND VACUUM ON MASS TRANSFER KINETICS OF MURTA (UGNI MOLINAE TURCZ): DIFFUSION COEFFICIENT AND MATHEMATICAL MODELLING
  Roberto Lemus Mondaca; antonio vega; [email protected]; [email protected]; [email protected]
• COMPUTATIONAL HEAT AND MASS TRANSFER IN FOOD FREEZING WITH AIR NATURAL CONVECTION BY USING CONJUGATE MODELS
  Roberto Lemus Mondaca; [email protected]; [email protected]; antonio vega
• Obtainment of peptides with antioxidant properties from soy protein using Flavourzyme
  Medrano Alejandra; Luis Alberto Panizzolo; Cecilia Abirached; Sofía Bracco; Sibila Gómez; Karina Latorre
• OPTIMIZATION OF FUNCTIONAL PROPERTIES OF MEAT ANALOGUE FROM BAMBARA GROUNDNUT USING RESPONSE SURFACE METHODOLOGY (RSM)
  Olajide Sobukola; Loreto A. Muñoz
• Polyphenol contents and in vitro antioxidant capacity of cashew fruit pulp waste
  RENATA ARAÚJO MILANEZ DE SENA ANDRADE; Jackelinne Andrade Silva; NAÍRA PAES MOURA; ROSANA BEZERRA DE MELO PEREIRA; Enayde Melo; Alexandre Marcelo e Silva
• EFFECT MICROENCAPSULANTING AGENT CONCENTRATION AND SURFACTANT ON MICROCAPSULES OF PEQUI PULP POWDER
  Kil Jin Park; Rafael Oliveira; LOUISE EMY KUROZAWA; GUSTAVO K. FUGITA; Audirene Amorim Santana
• DEVELOPMENT OF BABASSU COCONUT MILK POWDER USING DEXTRIN AS MICROENCAPSULANTING AGENT
  Kil Jin Park; Rafael Oliveira; LOUISE EMY KUROZAWA; Audirene Amorim Santana
• COMBINED EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) PROCESSING AND SODIUM LACTATE ADDITION ON QUALITY OF CURED BEEF CARPACCIO
  Yanina Barrio; Sergio R. Vaudagna; Marcelo Masana; Gabriela Grigioni; Martin Palladino; Romina Ferrari; Claudio Sanow; [email protected]
• OPTIMIZATION OF THE PRODUCTION OF Mn-PEROXIDASE BY Lentinus crinitus
  GOES-NETO, A.; Maria Gabriela Koblitz; CONCEIÇÃO, T.; Marília Lordêlo C. Silva; MARIANO, L.; SANTOS, V.S.
• SCREENING FOR PROTEASE SECRETING FUNGAL STRAIN FOR THE CLARIFICATION OF XANTHAN GUM AND OPTIMIZATION OF THE CULTURE MEDIUM FOR ENZYME SECRETION
  Maria Gabriela Koblitz; GOES-NETO, A.; FREITAS, T. V. C. L. L.; RIBEIRO, G.O.; SILVA, C.R.; Marília Lordêlo C. Silva
• Microencapsulation of sacha inchi (Plukenetia volubilis L.) oil with zein
  Marleny D. A. Saldaña; Socrates Quispe-Condori
• Structure changes of lipopolysaccharide influence the membrane properties and biofilm formation of Escherichia coli
  Xiaoyuan Wang; Ye Li; Zhou Wang; Feng Shi
• Isolation and characterization of a novel Staphylococcus aureus bacteriophage and its potential as a biocontrol agent in food samples
  Xiaoyuan Wang; Jingjing Jia; Feng Shi
• WATER DIFFUSION TO CHOCOLATE FILM DEPENDING ON SUGAR SOLUBILITY
  Hiroko ANDO
• THE ROLE OF MANAGEMENT IN THE PROVISION OF FOOD SAFETY TRAINING FOOD SAFETY AT A PROMINENT SOUTH AFRICAN ENTERTAINMENT FACILITY
  Ryk Lues; JFR Lues
• INFLUENCE OF CONVECTIVE DRYING PROCESS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY OF OLIVE-WASTE CAKE
  [email protected]; antonio vega; [email protected]
• SCREENING FOR ANTI-LISTERIA BACTERIOCINS PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM GOAT MILK IN CEARÁ, BRAZIL
  Bernadette Gombossy; Antônio Diogo Silva Vieira; Santos, K. M. O.; Svetoslav Todorov
• Flour color and grain hardness: not excludable parameters to evaluate wheat quality
  ELIANA MARIA GUARIENTI; Martha Zavariz de Miranda
• A MALDI-TOF based study of the in–vivo assembly of wheat glutenin polymers
  Samson, M.F.; Ferreira, M.S.L.; Bonicel, J.; Rogniaux, H.; Mangavel, C.; Mariana Simões Larraz Ferreira
• CHARACTERIZATION AND STABILITY OF LIPID MICROPARTICLES PRODUCED WITH BABACU OIL
  Samantha Cristina de Pinho; Cury, B.; Santos, F. S.; Silva, J. C.
• FOOD SAFETY ASSESSMENT OF INSECT RESISTANT TRANSGENIC RICE
  Jae Kwang Kim; Si Myung Lee; Hyo Jin Kim
• Microbiological quality of smoke dried oysters (Crassesterea gasar) from selected fishing ports in the Niger Delta
  Henry O.Njoku; Hema D Mepba; Ngozi Nma Odu
• In-vitro iron bioavailability in amaranth grain-based complementary foods processed with edible termites and effects of germinating amaranth grain on phytate/mineral molar ratios
  John N. Kinyuru
• COMPARATIVE STUDY BETWEEN SOLAR DRYER AND OPEN-AIR DRYING ON THE DRYING RATE CONSTANT, DRYING EFFICIENCY AND NUTRITIONAL QUALITY OF SELECTED FOOD INGREDIENTS
  Dr Onoja Uwakwe Simon Ph.D; Dr Eze Ikechukwu John Ph.D
• FOOD -TO -FOOD FORTIFICATION OF COMPLEMENTARY FOOD USING LOCAL STAPLES RICH IN MICRONUTRIENTS
  Dr Eze Ikechukwu John Ph.D; Dr Onoja Uwakwe Simon Ph.D
• ANTIOXIDATIVE CAPACITY OF A NIGERIAN OKRA SEED FLOUR AND ITS STABILITY BY IN VITRO DIGESTION
  Denise; papiso; Adelakun Oluyemisi
• EFFECT OF LEGUME PROCESSING AND FERMENTATION TREATMENTS ON THEIR PHYTIC ACID
  A. Y. Gibriel; M. H. El-kalyoubi; Ferial M. Abu-Salem; Marwa H. Mahmod
• Individuality in Response Behavior
  HERBERT STONE
• Properties of LLDPE/clay nanocomposite films prepared by blow extrusion
  Seok-In Hong; Hyun-Hee Lee; Seok-In Hong
• Isolation of carotenoid-producing yeasts and potential improvement by UV mutagenesis
  Hesham Gibriel
• Emulsion stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion
  Ming-Chang Wu
• The fish burger quality of mechanically recovered meat from tilapia using added wheat fibre and corn oil
  SAMARA ANDRADE; EMIKO SHINOZAKI MENDES; Ricardo Moreira; Maria Inês Sucupira Maciel; GALVÃO, S.M.R.; SILVA, J.G.; MELO, H.M.G.
• HEAT STABILITY OF Β-LACTOGLOBULIN - EFFECT OF ADDING DTNB (DITHIO(BIS)-P-NITROBENZOATE), NEM (N-ETHYLMALAEIMIDE) OR THIOCTIC ACID ON DENATURATION AND AGGREGATION
  Eustina Oh; Hilton Deeth; Heni Budi Wijayanti
• Separation of lycopene isomers by selective inclusion in deoxycholic acid
  Lianfu Zhang
• CELL STUDY UNDER OXIDATIVE STRESS FOR EVALUATING THE NEUROPROTECTIVE EFECT OF SELECTED FRUIT JUICES
  Pei-Feng Tsai; Fang-Chi Cheng; Mei-Yuh Chung; James Swi-Bea Wu
• DETERMINATION OF FATTY ACIDS ETHYL ESTERS BY FT-NIR SPECTROSCOPY AND MULTIVARIATE CALIBRATION IN TRANSESTERIFICATION REACTION
  Camila da Silva; Vitor Augusto Garcia; Caroline Portilho Trentini; Djéssica Tatiane Raspe
• RHEOLOGICAL CHARACTERISTICS OF ICE CREAMS PRODUCED WITH DIFFERENT STABILIZERS
  Suzana Caetano da Silva Lannes; MILLIATTI, Mariana C.
• ANTIOXIDANT ACTIVITY OF DEFATTED BRAN FROM Mucuna aterrima OBTAINED VIA EXTRACTION WITH SUPERCRITICAL CO2
  Lúcio Cardozo Filho; Camila da Silva; Vitor Augusto Garcia
• OIL-WATER EMULSION PROPERTIES OF β-LACTOGLOBULIN GLYCATED WITH DEXTRAN
  María Cristina Añón; Patrick Moyna; Luis Alberto Panizzolo; Cecilia Abirached; Medrano Alejandra
• STUDY OF FOAMING PROPERTIES OF SOYBEAN PROTEINS ISOLATE, GLYCININ AND β-CONGLYCININ PROTEINS BY KINETIC CONSTANTS OF DISPROPORTION AND GRAVITATIONAL DRAINAGE
  María Cristina Añón; Patrick Moyna; Luis Alberto Panizzolo; Medrano Alejandra; Cecilia Abirached
• SUSTAINABLE DEVELOPMENT OF THE PULP PALM JUSSARA: EFFECTS OF THE TYPE OF PULP EXTRACTION AND PASTEURIZATION IN FINAL PRODUCT QUALITY
  Gisele Anne Camargo; [email protected]; Silvia Cristina Sobottka Rolim de Moura
• Effect of different corn storage conditions on mould classification, Aspergillus flavus population and aflatoxin production
  Ferial M. Abu-Salem
• FERMENTATION AND NUTRITIONAL ASSESSMENT OF DIFFERENT GENOTYPES OF FERMENTED SWEETPOTATO (IPOMOEA BATATAS (L) FLOUR
  John U. Amajor; Chidi Felix Ezeama
• ENZYMATIC DEPOLYMERIZATION OF CHITOSAN USING VEGETABLE EXTRACTS: PAPAYA LATEX (Carica papaya) AND FIG LEAVES (Ficus carica)
  ENIO NAZARÉ DE OLIVEIRA JUNIOR; Samuel Leonardo Sales; MAYARA FRANCO COSTA; Camila dos Santos Oliveira
• Quality and Sensory Characteristics of Instant Nuroonggi
  Jong-Dae Park; Jun-Seok Kum; Hyun-Yu Lee; Sung-Hun Yi; Eun-Ji Choi; Dong-Kwang Kim
• Rheological, textural and chemical properties of low-fat mayonnaise containing Cress seed gum
  Hojjat Karazhiyan; afsaneh moeini
• Fingerprinting the sensory profile of Egyptian goose (Alopochen aegyptiacus) meat
  Greta Geldenhuys
• Sensory profile of Egyptian goose (Alopochen aegyptiacus) meat and the influence of season
  Greta Geldenhuys
• Characterization of the Calorie Restriction and Anti-Lipidemic Effects of Baicalin in Type 2 Diabetic Goto-Kakizaki Rats
  Annie Hsu; Associate Professor Dejian Huang; Dr. Viduranga Waisundara; Associate Professor Benny K.H. Tan; Sing Yung Siu
• Modelling of protein aggregation with adapted Population Balance Model - Example of β-lactoglobulin
  Nicolas Erabit; Ndoye; Alvarez; [email protected]
• STUDY OF COMPOSITION AND RELIABILITY OF INDUSTRIALIZED SOUP LABELS FOR CHILDREN
  HIRAISHI, E.Y; SILVA, C.T.C.; Alcinira Farias
• Use of a bioprocessed legume as ingredient of emulsions
  Marisela Granito; Suhey Pérez
• MICROBIOLOGICAL PROFILE AND HYGIENIC QUALITY OF FRESH AND DEHYDRATED BEE POLEN
  SANTOS, L.O.; MARGARETE MIDORI OKAZAKI; HERVATIN ,H.L.; ALVES, M.L.T.M.; WEINSTEIN, E.T.; neliane silveira
• ACTIVE PACKAGING INCORPARATED WITH L. CURVATUS CRL705 BACTERIOCINS: EFFECTIVENESS ASSESMENT IN WIENERS
  Mariana Blanco Massani; Vanesa Molina; Mariana Sanchez; Viviana Renaud; Graciela Vignolo; Patricia Eisenberg
• MODIFICATION OF ENZYMATIC ACTIVITY OF PROTEASES BY SAPONINS FROM ZIZIPHUS JOAZEIRO AND AGAVE SISALANA
  YANG DE ALMEIDA VEGELE SOUSA; Maria Alice Zarur Coelho; Bernardo Dias Ribeiro
• USE OF BIOCOMPATIBLE IONIC LIQUIDS FOR EXTRACTION OF SAPONINS FROM AGAVE SISALANA
  ISABEL M. MARRUCHO; Maria Alice Zarur Coelho; Bernardo Dias Ribeiro
• Antioxidant activity, color, carotenoids composition, minerals, vitamin C and sensory quality of organic and conventional mandarin juice from Chios island, Greece, cv. Citrus delicioza
  PROF. THEO VARZAKAS
• FRESH TOMATO FRUITS SHELF LIFE EXTENSION THROUGH THE APPLICATION OF CASSAVA STARCH ANDSOY PROTEIN-BASED EDIBLE COATINGS
  Chinma Chiemela Enyinnaya; Joseph Oneh Abu; Dr. Joseph Oneh Abu; Dr. Chinma Chiemela Enyinnaya
• IMPROVEMENT OF THE FORMULATION OF A PANELA WITH LEMON DRINK
  Eduardo Malpica; Elba Sangronis
• MICROENCAPSULATION OF PROBIOTICS FOR FRUIT JUICE APPLICATION – ENHANCED SURVIVAL OF SPRAY-DRIED PROBIOTICS IN WHEY PROTEIN BASED ENCAPSULANT MATRICES
  Dr DanYang Ying
• Gender Differences in Gazing Behavior, Expectation, and Taste Perception of Unfamiliar and Colored Food
  Srinual Jantathai; Klaus Dürrschmid
• SEPARATION OF SOYBEAN (BRS 257) ENDOGENOUS β-GLUCOSIDASE
  Elza Iouko Ida; Mara Lúcia Luiz Ribeiro; Josemeyre Bonifácio da Silva; Ribeiro, Mara L.L.; Luciane Yuri Yoshiara
• FUNCTIONAL AND PASTING PROPERTIES OF CASSAVA FLOURS PROCESSED WITH RED PALM OIL
  Joseph Oneh Abu; Dr. Chinma Chiemela Enyinnaya; [email protected]; [email protected]
• Nanoencapsulation and delivery of quercetin
  Tómas Lopez; Pablo Cabral; Mirel Cabrera; Maria P. Xavier; Medrano Alejandra
• Study of 5-Hydroxymethylfurfural and Furosina as indicator of Maillard reaction and color development in Dulce de Leche model system as affected by pH
  Luis Alberto Panizzolo; Patricia Lema; Analía Rodríguez
• PROCESSING RAW COCONUT (COCOS NUCIFERA) WATER THROUGH A CERAMIC MICROFILTRATION MEMBRANE
  Kepler Borges França; LIRA, Hélio L.; ANDRA DE LUCENA LIRA
• POLICY APPROACH TOWARDS FOOD SECURITY IN NATIONAL BIOSAFETY FRAMEWORKS FOR TRINIDAD AND TOBAGO, BANGLADESH AND PHILIPPINES
  Neela Badrie; Professor Neela Badrie; [email protected]
• SENSORY ACCEPTANCE, PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF SORREL (HIBISCUS SABDARIFFA L) /SOY- STIRRED YOGHURTS
  Professor Neela Badrie
• Processing Effects on Physicochemical Characteristics in Cake Production
  Im, Ji-Soon
• A Novel Detection Sensor for prohibited colorants in Food by Graphene/Silver Nanocomposite
  Yunfei Xie
• RESEARCH ON ENERGY SUSTAINED-RELEASE NOODLES AND DEMONSTRATION OF POSTPRANDIAL BLOOD GLUCOSE CONTROLLING
  Dr. Shaoyun Wang; Dr. Pingfan Rao
• Preparation and isolation of antifreeze peptides from shark skin gelatin
  Dr. Shaoyun Wang; Dr. Pingfan Rao
• SOLID-STATE FERMENTATION STUDY FOR TANNASE PRODUCTION BY Paecilomyces variotii
  Jose Valdo Madeira Junior; Gabriela Alves Macedo
• PARTIAL CHARACTERIZATION OF COMMERCIAL INULINASE FROM Aspergillus niger
  Marceli Fernandes Silva; Diane Rigo; Simone Golunski; Vinicius Poletti Mossi; Marco Di Luccio; Helen Treichel; J. Vladimir de Oliveira; Débora de Oliveira
• LIQUIFIED PETROLEUM GAS AS AN ALTERNATIVE FOR THE TREATMENT OF INULINASES
  Marceli Fernandes Silva; Diane Rigo; Simone Golunski; Vinicius Poletti Mossi; Marco Di Luccio; Helen Treichel; José Vladimir de Oliveira; Débora de Oliveira
• Browning kinetics in concentrated Sheep dairy system ‘Dulce de Leche’ as affected by temperature and sucrose content
  Sergio Rozycki; Miguel Pauletti; Andrea Piagentini; Facundo Cuffia; Patricia Lema; Luis Alberto Panizzolo; Analía Rodríguez
• Effect of heat treatment on the total polyphenol and flavonoid content of commercial orange juices
  Cindy Hunlun
• Evaluation of the total polyphenol and flavonoid content of navel oranges grown in the Western Cape of South Africa
  Cindy Hunlun
• PHYTOSTEROL OXIDES FORMATION IN CORN OIL SAMPLES AFTER HEATING
  Elizabeth Torres; Rosana A. Manólio Soares; Geni Sampaio; Tatiana Saldanha; SOARES, R. A. M.
• Population Dynamics of Molluscan Vibrio Species in Canada’s Estuarine Ecosystem: Implications for Seafood Safety and Human Health
  Dr. Swapan K. Banerjee; Ms. Laurene Bakouche; Dr. Jeffrey M. Farber
• SINGLE-LABORATORY VALIDATION OF A QUALITATIVE KIT FOR DETERMINATION OF SULPHONAMIDES RESIDUES IN RAW MILK
  COELHO, O.A.M; Ronália Leite Alvarenga; Scheilla Vitorino Carvalho de Souza; Otávio Augusto Mazzoni Coelho; Carina Gondim
• GOAT CHEESE ADDED OF PEQUI OIL, FRUT WITH DISTINCTIVE FLAVOR AND SEVERAL NUTRITIONAL PROPERTIES AVAILABLE IN CAATINGA BIOME OF BRAZIL
  LAGUNA, L.E.; BENEVIDES, S.D.; Santos, K. M. O.; EGITO, A.S. do
• CHEMOPREVENTIVE POTENTIAL OF THE TANNASE-MEDIATED BIOTRANSFORMATION OF GREEN TEA
  Lima R M; Gabriela Alves Macedo; Gambero A; Juliana Alves Macedo
• CHARACTERIZATION OF PHYTASE FROM SACCHAROMYCES CEREVISIAE
  Edi Franciele Reis; Gabriela Alves Macedo
• THE EVALUATION OF THE EXTRACTION EFFICIENCIES OF DIFFERENT SOLVENT MIXTURES AND EXTRACTION PROCEDURES ON THE PHENOLICS IN AFRICAN PEAR (Dacryodes Edulis) PULP
  Gregory Onwuka
• RUBUS COREANUS MIQUEL IMPROVES COGNITIVE FUNCTION IN MEMORY IMPAIRED MICE
  JangWoo Chun; TaeHwan Kim; JiEun Hong; EunJi Kim; MiRan Choi; MinYoung Lee; HyunKyung Shin
• SOUTH AFRICAN ADULT METROPOLITAN CONSUMERS’ OPINIONS AND USE OF HEALTH INFORMATION ON FOOD LABELS
  Daleen van der Merwe; Magdalena Bosman
• Consumers’ in-store satisfaction with food labels: a study in Gauteng, South Africa
  Magdalena Bosman; Nadia Prinsloo; Daleen van der Merwe
• Broccoli and Carrot Preparation Practices by Dutch Consumers
  Radhika Bongoni
• Stilbene derivatives from the fungi-stressed peanut seeds and their bioactivities in 3T3-L1 Adipocytes
  Associate Professor Dejian Huang; Zhongwei Liu
• COMPARISON OF SENSORY CHARACTERISTICS OF TROPICAL FRUIT DEHYDRATED BY TRADITIONAL METHOD AND LYOPHILIZATION, CONSUMED IN THE FORM OF TEA.
  LEITÃO, T. J. V.; Laurena Rayanne Vieira de Morais; SANTOS, V. M. L.; Luciana Cavalcanti de Azevedo
• EFFECT OF THE ADDITION OF BLUEBERRIES ON THE DEVELOPMENT OF FUNCTIONAL FERMENTED MILK
  Deise Helena Baggio Ribeiro; Luciana Herrera; Nórton Komora da Silva; Cintia Gesser; Ana Carolina Sampaio Doria Chaves
• RHAMNOLIPIDS BIOSURFACTANTS TO CONTROL Listeria monocytogenes .
  Nitschke, M.; Magalhães, L.
• EFFECT OF NISIN AND RHAMNOLIPID ON THE GROWTH OF Listeria monocytogenes.
  Nitschke, M.; Magalhães, L.
• ANTIOXIDANT CAPACITY OF FRESH AND PROCESSED PLUM (Prunus domestica)
  Yolmar Valero; Jhoana Colina; Ruth Córdova; José Hernández; Valentina Prieto
• Characterization of pumpkin seeds flour as a special dietary alternative
  Rosa Márquez Romero
• Rabbit meat as a functional food: meat quality produced with and without fresh alfalfa ad libitum
  Rosa Márquez Romero
• SENSORY DESCRIPTIVE ANALYSIS OF VEGETABLE SOURCES OF OMEGA 3
  Giaretta, Débora; Lima, Kely P. de; Marcos Bertani Gazola; Mário Antônio Alves da Cunha; Leila Serafini; Solange Teresinha Carpes; Camila nascimento Giongo; Porcu, Ornella Maria; Danniella Xavier; Carla Adriana Pizarro Schmidt; Ornella M. PORCU; Carla Adriana Pizarro Schmidt
• IDENTIFICATION OF CRITICAL AMINO ACID RESIDUES IN THE SWEET-TASTING PROTEIN, BRAZZEIN BY SITE-DIRECTED MUTAGENESIS
  Kwang-Hoon Kong
• EFFICIENCY EVALUATION OF THE USE VEGETABLE WASTE IN THE ETHANOL PRODUCTION
  Schutz, Fabiana Costa de Araujo; Dal Sotto, Jéssica; Carla Adriana Pizarro Schmidt; Carla Adriana Pizarro Schmidt
• USE OF A CHECKLIST CREATED BY THE NATIONAL HEALTH SURVEILLANCE AGENCY (ANVISA) TO EVALUATE THE GOOD MANUFACTURING PRACTICES (GMP) IN A BRAZILIAN RESTAURANT
  SANTOS Jr, M. G.; REIS, F. R.
• The selection of quality indicator for real time quality prediction of rice in varying temperatures and modeling of quality deterioration
  Ki-Hyun Kwon; Jong-Hoon Kim; Oui-Woung Kim; Ji-Young Kim; Byeong-Sam Kim
• MICROENCAPSULATION OF PROBIOTIC BIFIDOBACTERIA UNDER SUPERCRITICAL CONDITIONS PRODUCES MICROPARTICLES WITH POTENTIAL FOR FOOD APPLICATIONS
  Mamvura Chiedza; Thantsha Mapitsi
• Optimised Purification and Characterisation of Two LTP1 Species from Barley Malt
  Melanie Nieuwoudt; Nicolas Lombard; Marina rautenbach
• INTELLIGENT FOOD PACKAGING USING MICRO AND NANO CHARCOAL PARTICLES
  Shin Sik Choi
• EFFECT OF BLEACHING AND CALCIUM CHLORIDE ON ASCORBATE OXIDASE AND PEROXIDASE ACTIVITY IN CASHEW PULP FROZEN DURING STORAGE
  Nély Holland; Lopes, R. M.; Bezerra, R. A.
• EFFECT OF BLEACHING AND CALCIUM CHLORIDE ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY OF FROZEN CASHEW PULP
  Nély Holland; Bezerra, R. A.; Lopes, R. M.
• DEVELOPMENT AND VALIDATION OF METHODOLOGY FOR THE DETERMINATION OF SUGARS IN MUST, GRAPE JUICE AND DIFFERENT TYPES OF WINE
  Rybka, A C P; Giuliano Elias Pereira; Silva, P T; Biasoto, A C T; Luiz Cláudio Correa
• Primers, probes and plasmid development for specific PCR detection of genetically modified common bean (Phaseolus vulgaris) Embrapa 5.1
  Dinon A Z; Brod FCA; Mello CS; ANA CAROLINA MAISONNAVE ARISI
• SENSORY PROPERTIES AND MICROBIOLOGICAL STABILITY OF GUAVA JAM WITH ADDITION OF CONCENTRATED GRAPE JUICE
  Angélica Vieira; Rosangela Bergamasco; Bergamasco, R. C.; Gisele Teixeira de Souza Sora; RÚBIA CARVALHO GOMES CORREA; Rosângela Bergamasco
• INFLUENCE OF TEMPERATURE ON THE LIPOLYTIC ACTIVITY OF CULTIVATION BROTHS OF MACROPHOMINA PHASEOLINA ISOLATES
  José carlos Germani; Claudia Schinke
• VISCOZYME L ACTION AND THE SENSORY CHARACTERISTICS OF SILKEN TOFU
  Michele Rosset; Sandra Helena Prudencio; Danesi, E. D. G.
• ISOFLAVONES CONTENT OF SILKEN TOFU PRE-TREATED WITH VISCOZYME L
  Michele Rosset; Adelaide Del Pino Beléia
• Ultrasound Extraction of Lutein from Micoralga Chlorella vulgaris
  Aree Deenu; Sang Moo Kim
• CHRACTERIZATION of β-GLUCOSIDASE PRODUCED by TRICHODERMA CITRINOVIRIDAE CULTURED on CHLORELLA VULGARIS
  Katanchalee Muensean; Sang Moo Kim
• REUTILIZATION OF BLUEBERRY SKIN RESIDUES USING A DRYING PROCESS TO OBTAIN A TEA INFUSION WITH HIGH IN VITRO ANTIOXIDANT CAPACITY.
  Beatriz Cancino-Madariaga; Paula Pinto Villegas; LENA GALVEZ RANILLA; Beatriz Cancino Madariaga
• EFFECT OF CALCIUM AND CHOLECALCIFEROL FORTIFICATION ON THE SENSORY CHARACTERISTICS OF GLUTEN-FREE COCONUT COOKIES
  Claudete Corrêa de Jesus Chiappini; Shizuko Kajishima; Kalinca Vitoria Cardoso Cusielo
• BMI EVALUATION OF CHILDREN IN MUNICIPAL SCHOOLS OF CURRAIS NOVOS - RN
  ODISSEIA CARLA PIRES GASPARETO; F. Márcia A. Gomes; ODISSEIA CARLA PIRES GASPARETO
• Antiobesity effects of garcinol and pterostilbene on inhibition of adipogenesis in 3T3-L1 adipocytes
  Gow-Chin Yen
• Physicochemical properties of cationic starch prepared by etherification using quaternary ammonium
  Yoon-je Chang; Seung-Hyun Choi; Byung-Yong Kim; Moo-Yeol Baik
• STUDY OF FOODBORNE DISEASE OUTBREAKS OCCURRED IN THE AMAZON STATE AS A STRATEGY TO DELINEATE FUTURE ACTIONS TOWARDS FOOD SAFETY.
  Lúcia S. Boeira; Lúcia Schuch Boeira
• Designing a new product, called Mediterranean Greek Salad, as a dietary supplement from artichoke, broccoli and spinach extractions.
  Aglaia Pappa; Dimitrios Petsios; PROF. THEO VARZAKAS; GEORGE ZAKYNTHINOS
• Development of a vegetarian dietary product based on Greek salad synthesis and its benefits in health and wellness.
  Mihalis Panagiotidis; Dimitrios Petsios; PROF. THEO VARZAKAS; GEORGE ZAKYNTHINOS
• Production and evaluation of Biscuits from wheat and African yam bean
  obasi,nneoma
• European Union Research Priorities and Funded Projects in the Area of Food Science
  Susanne Braun
• MOLECULAR EPIDEMIOLOGY APPLIED TO THE STUDY OF STRAINS OF Staphylococcus aureus IN THE PRODUCTION OF FRESCAL MINAS TYPE CHEESE
  Luis M. Medina Canalejo; Maria Izabel Merino de Medeiros; Suzy Sviech; Poliana C. Melo; Antonio Nader Filho; Maria Izabel Merino de Medeiros; Antonio Nader Filho
• COLOR OF FAT-FREE DESSERTS – EFFECT OF THE ADDITION OF WHEY PROTEIN CONCENTRATE
  Luis Antônio Minim; ELAINE BERGER CERESINO; Valeria Paula Rodrigues Minim; MµRCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL
• EFFECT OF DIFFERENT COMBINATIONS OF WALL MATERIAL ON THE MICROENCAPSULATION OF GREEN COFFEE OIL BY SPRAY DRYING
  SILVA, V. M.; Miriam Dupas Hubinger
• Biochemical characterization of toxic compounds detected in seeds of fruits from Brazilian central plain (Cerrado).
  Armando Garcia Rodriguez; Kátia Flávia Fernandes; Luane F. Garcia; Luann Guilherme Vieira dos Reis; Paulo César Ghedini; Karla de Aleluia Batista
• EFFECT OF PROPOLIS ON THE MICROSTRUCTURE OF TAMBAQUI FILLETS (Piaractus braquipomus)
  Alvaro Jimenez-Toquica; Hector Suarez
• MICROSTRUCTURE OF STARCH AND POLY(BUTYLENE ADIPATE-CO-TEREPHTHALATE) (PBAT) FILMS CONTAINING SOYBEAN OIL
  Fabio Yamashita; RENATA PAULA HERRERA BRANDELERO; Maria Victoria E. Grossmann
• EXTRACTING OF Mucuna (Mucuna aterrima and Mucuna cinerium) SEED OIL FROM CARBON DIOXIDE IN SUPERCRITICAL CONDITIONS
  Lúcio Cardozo Filho; Camila da Silva; Vitor Augusto Garcia
• WATER VAPOUR BARRIER PROPERTIES OF STARCH AND POLY(BUTYLENE ADIPATE-CO-TEREPHTHALATE) (PBAT) FILMS CONTAINING SOYBEAN OIL
  Fabio Yamashita; RENATA PAULA HERRERA BRANDELERO; Maria Victoria E. Grossmann
• Elaboration of bread with unripe banana flour and with unripe banana puree
  WASZCZYNSKYJ, N; KOTOVICZ, V; FRANCO, T. S; MULLER, P. S; Dayse Aline Silva Bartolomeu de Oliveira
• COMPARISON OF HPLC AND UHPLC FOR SOY ISOFLAVONES QUANTIFICATION
  Elza Iouko Ida; Josemeyre Bonifácio da Silva; Luciane Yuri Yoshiara
• PHYSICAL-CHEMICAL CHARACTERISTICS OF ‘CHAMPAGNE’ ORANGES (Citrus sinensis L. Osbeck) MINIMALLY PROCESSED AND UNDER MODIFIED ATMOSPHERE
  Agostini, J.S.; Fernando Lima; Kesia Esther da Silva; Fernando Freitas de Lima; JULIANA DA SILVA AGOSTINI; [email protected]
• Comparison of effects of ethanolic extracts of Brazilian propolis on human leukemic cells as assessed with the MTT assay
  NOWILL, A.E.; Yong Kun Park; DAUGSCH, A.; Viviane Cristina Toreti Theodoropoulos; MORAES, C.S.; Gilberto Franchi Junior
• Variation of chemical composition and biological activities of Brazilian red propolis collected in different states
  Yong Kun Park; MORAES, C.S.; Viviane Cristina Toreti Theodoropoulos
• ANTIMICROBIAL ACTIVITY AND PROPERTIES OF ENTEROCOCCUS FAECIUM STRAINS ISOLATED FROM PASTEURİZED MİLK
  Emine; Merih
• ASSESSING THE SENSORY QUALITY AND CONSUMPTION PRACTICES OF SHRIMP BY UNIVERSITY STUDENTS IN TRINIDAD, WEST INDIES
  Professor Neela Badrie; Sophia Balfour
• Screening of the variables of extraction process of phenolic from agro-industrial cashew waste
  Enayde Melo; Andrelina Maria Pinheiro Santos; TAIGRA SILVA; RENATA ARAÚJO MILANEZ DE SENA ANDRADE
• Sensory properties of different processing condition of asparagus porridge
  Kyung-Mi Shin; Sang Ho Choi; Jong-Bang Eun
• Quality index of beer by accelerated test for shelf-life estimation
  Jong-Bang Eun; Su Jung Hwang; Jong-Bang Eun
• Incidence of Aflatoxin M1 in Human Milk and Animal Milk from Jordan
  Sharaf
• Alteration of Staphylococcus aureus surface charge and its susceptibility to two cationic antibacterial agents, nisin and chitosan
  Wei-Chiuan Chen; Hui-Huang Chen; Li-Chen Chen; Shih-Bin Lin; [email protected]
• The Oil Absorption of Soy Protein Isolate in High Temperature and Humidity Storage
  Shi Yanguo; sun bingyu; Shi Yanguo; sun bingyu
• Viability of Lactobacillus paracaseii in fermented probiotic beverage based on Echium Amoenum extract
  S.H.Razavi; S.M. Mousavi
• SEPARATION OF SOYBEAN OIL/n-BUTANE AND SOYBEAN OIL/n-HEXANE MISCELLAS USING CERAMIC AND HOLLOW FIBER MEMBRANES
  Marcus V. tres; Jéssica C. Racoski; Marco Di Luccio; José Vladimir de Oliveira
• EVALUATION OF LABELS OF UHT AND PASTEURIZED MILK PRODUCED IN THE STATE OF MATO GROSSO, BRAZIL
  Adriana Paiva de Oliveira; Youles Ormond Silva; José Carlos Oliveira; Francisca Graciele Gomes Pedro
• KINETICS OF PURE PROPANE AND N-BUTANE DESORPTION FROM SOYBEAN OIL
  Jéssica C. Racoski; Marco Di Luccio; José Vladimir de Oliveira; Marcus V. tres; Zuleica Novello
• Software for the calculation and modeling of effective diffusivity during osmotic dehydration
  Antônio Modesto Chaves; BAPTISTA, F.J.F.; CHAVES, D.V.
• Characterization of pitanga roxa (Eugenia uniflora L.) powder produced from foam mat drying
  SOUZA, B.S.; SOUZA, V.C.; Isadora Monteiro Andrade Barreto; Antônio Modesto Chaves; CHAVES, D.V.
• PHYSICAL AND PSYSICOQUEMICAL CHARACTERISTICS OF PECCARIES (TAYASSU TAJACU) FED WITH DIFFERENT TYPES OF FEED
  Hugo Rangel Fernandes; Suezilde da Conceição Amaral Ribeiro; Lúcia de Fátima Henriques Lourenço; Marina Ludmila Oliveira Conor Salles
• GAMMA IRRADIATION TO EXTEND SHELF LIFE OF A HIGHLY NUTRITIVE BREAD FOR PEOPLE SUFFERING ALIMENTARY EMERGENCIES
  Maria Constanza Cova; Patricia Narvaiz
• IONIZING RADIATION TREATMENT OF HONEY: EFFECT ON HYDROXYMETHYLFURFURAL CONTENT ALONG STORAGE
  Maria Constanza Cova; Patricia Narvaiz
• APPLICATION OF UV-C TREATMENT OF HORCHATA DE CHUFA
  Alexandra Müller; Mario Stahl; Volker Gräf; Michael Knörr; Pia Hofheinz; Ralf Greiner
• ENZYMATIC HYDROLYSIS OF MACAUBA PALM OIL (Acrocomia aculeata)
  Camila da Silva; GUERRA, A. P.; Talita Amabili da Silva Colonelli; Caroline Portilho Trentini; Djéssica Tatiane Raspe
• CAROTENOID STABILITY AND BIOAVAILABILITY FROM LYCOPENE-RICH CARROTS WITH RESPECT TO PARTICLE SIZE DISTRIBUTION OF WET GROUND CARROT PUREES
  Diana Behsnilian; Corinna Gienger; Karlis Briviba; Esther Mayer-Miebach; Ralf Greiner
• Oxidative stress and antioxidant capacity in TNBS-induced colitis
  Ricardo Lima Zollner; Mário Roberto Maróstica Júnior; Anderson Luiz-Ferreira; Talita Cristina Colomeu; Juliana Kelly da Silva; Ângela Giovana Batista; Cinthia Baú Betim Cazarin
• Effect of the passion fruit peel on intake and body composition parameters of rats with ulcerative colitis induced by TNBS
  Anderson Luiz-Ferreira; Mário Roberto Maróstica Júnior; Talita Cristina Colomeu; Ângela Giovana Batista; Cinthia Baú Betim Cazarin; Juliana Kelly da Silva
• ROTATING CERAMIC MEMBRANE DISCS IN THE SEPARATION OF BETALAINS FROM BEET ROOT AS A CLARIFICATION STEP
  Andrés Ramírez Salvo; Beatriz Cancino Madariaga
• OCCURENCE OF COAGULASE-POSITIVE STAPHYLOCOCCUS (CPS) IN DIFFERENT POINTS DURING MINAS FRESCAL CHEESE MANUFACTURING.
  Gabriela O. Silva; Laís M. Zerbeto; Alana Rodrigues; Carolina R Fonseca; Gabriela O. Silva; Carolina R Fonseca; Ernani Porto; Paula Bortolotto Mendes Ramos; Carolina R Fonseca
• PHENOTYPIC CHARACTERIZATION OF STAPHYLOCOCCUS SPP. STRAINS ISOLATED FROM A MINAS FRESCAL CHEESE MANUFACTURING PLANT IN SAO PAULO STATE, BRAZIL
  Carolina R Fonseca; Carolina R Fonseca; Gabriela O. Silva; Alana Rodrigues; Carolina R Fonseca; Paula Bortolotto Mendes Ramos; Laís M. Zerbeto; Ernani Porto
• Quorum Sensing regulates Motility and Flagella Production of Vibrio vulnificus, a Model-Foodborne Pathogen
  Dong Hwan Lee; Seung Min Kim; Sang Ho Choi
• Effects of dense phase carbon dioxide on physical and chemical properties of chryseobacterium sp. Lv1 from litopenaeus vannamei
  Shucheng Liu
• Preparation of smoked liquid from eucalyptus using dry distillation
  Weimin Wang
• CALCIUM CONTENT IN INDUSTRIALIZED MEAT PRODUCTS AND RELATIONSHIP WITH BONE PARTICLES AND MECHANICALLY SEPARATED MEAT FROM RAW MATERIALS.
  Vanessa Bellucci Vergílio; JULIANA DA SILVA AGOSTINI
• INFLUENCE OF MALTODEXTRIN AND SPRAY DRYING PROCESS CONDITIONS ON POWDER SUGARCANE QUALITY
  Misael Cortés Rodríguez; Héctor J Ciro-Velásquez; Eduardo Rodríguez Sandoval; Esteban Largo A.
• Determination of the Geographic Origin of Mangoes using Fluorescence Fingerprint
  Mario Shibata; Mito Kokawa; [email protected]; Yukako Nakamura; Hiroshi Nabetani; Masatoshi Yoshimura; Mizuki Tsuta; Junichi Sugiyama; Kaori Fujita
• SOME NUTRACEUTICAL AND BIOMEDICAL PRODUCTS OBTAINED FROM NEW GENERATION EGGS USING INNOVATIVE TECHNOLOGIES
  Tadeusz Trziszka; Zbigniew Dobrzanski; Halina Ben
• EGGS, THE BEST SOURCE FOR NUTRACEUTICAL AND BIOMEDICAL PREPARATIONS
  Malgorzata Korzeniowska; Halina Ben; Zbigniew Dobrzanski; Tadeusz Trziszka
• HPLC-CAD METHOD FOR THE SEPARATION AND QUANTIFICATION OF LIPID CLASSES: APPLICATION TO EGG YOLK LIPIDS
  Tadeusz Trziszka; Grzegorz Kiełbowicz; Czesław Wawrzeńczyk
• NANOPORE SCALE MODEL FOR THE TRANSPORT OF LIQUID WATER, WATER VAPOR AND OXYGEN IN POLYMERIC FILMS. APPLICATIONS TO FOOD PACKING.
  Luis A. Segura
• EXPERIMENTAL EVIDENCE OF FREEZE-DRYING MORPHOLOGY IN A POROUS STRUCTURE. A PORE-SCALE APPROACH
  Luis A. Segura
• ANTIPROLIFERATIVE AND ANTIOXIDANT (IN VITRO AND CELLULAR) ACTIVITIES OF EXOTIC BRAZILIAN FRUITS
  Luciana Gomes Malta; Rui Hai Liu; Glaucia Maria Pastore
• IN VIVO TESTING FOR GENOTOXICITY AND MUTAGENICITY OF GUAPEVA FROM BRAZILIAN CERRADO
  Luciana Gomes Malta; FLAVIA G. GHIRALDINI; LUCIANO BRUNO SILVA; Glaucia Maria Pastore
• MORPHOLOGICAL ANALYSIS OF PROBIOTIC MICROENCAPSULATED WITH DIFFERENT ENCAPSULATING AGENTS
  Carlise B. Fritzen-Freire; Stephanie Silva Pinto; Renata Bongiolo Magenis; Boaventura, B. C. B.; Elane Schwinden Prudêncio
• LACTIC ACID BACTERIA WITH ANTIMICROBIAL ACTIVITY AGAINST PATHOGENS GRAM NEGATIVE
  Liliana Serna Cock; [email protected]
• ANTIOXIDANT POTENTIAL AND QUALITY DURING DEVELOPMENT OF ACEROLA ‘FLOR BRANCA’
  Raquel Miranda
• QUALITY AND ANTIOXIDANT POTENTIAL DURING DEVELOPMENT OF ACEROLA ‘FLORIDA SWEET’
  Raquel Miranda
• OBTAINING AN ISOLATED OF LUPINO (LUPINUS MUTABILIS SWEET) WITH MINIMAL PROCESSING.
  Estela Patricia López; Estela Patricia López; Estela Patricia LÓPEZ; Estela Patricia López; [email protected]
• SURVIVAL OF BIFIDOBACTERIUM BB-12 MICROENCAPSULATED WITH PREBIOTICS DURING STORAGE
  Isabella de Bona Muñoz; Carlise B. Fritzen-Freire; Stephanie Silva Pinto; Boaventura, B. C. B.; Elane Schwinden Prudêncio
• ESTERIFICATION OF FREE FATTY ACIDS OF MACAUBA PALM OIL (Acrocomia aculeata) WITH HETEROGENEOUS CHEMICAL CATALYST
  Camila da Silva; Djéssica Tatiane Raspe; Caroline Portilho Trentini; Talita Amabili da Silva Colonelli; GUERRA, A. P.
• EFFECT OF ZINC ADDITION AND PASTEURIZATION TIME ON THE ZINC CONTENT AND COLOR STABILITY OF ACID CANNED VEGETABLE-TYPE SOYBEAN
  Carrão-Panizzi, M. C.; Elza Iouko Ida; José Marcos Gontijo Mandarino; Leite, R. S.; Czaikoski, K.; Josemeyre Bonifácio da Silva
• RHEOLOGICAL MEASUREMENTS AND OPTIMIZATION OF ENZYMES MIXTURE FOR BREAD DOUGH WITH HIGH CONTENT OF RESISTANT STARCH
  ALTUNA L.; RIBOTTA P.D.; Carmen Cecilia Tadini
• PROTEIN MICROPARTICLES OBTAINED BY SPRAY DRYING AND ITS APPLICATION AS A FAT SUBSTITUTE
  Izabela Dutra Alvim; Elizabeth Harumi Nabeshima; Carla Lea Camargo Vianna Cruz; Alvim, I. D.
• High pressure homogenization of a commercial amyloglucosidase: effects on activity at different temperatures
  Marcelo Cristianini; Alline Artigiani Lima Tribst
• High pressure homogenization of a commercial β-galactosidase: effects on UV absorption and activity at optimum temperature
  Marcelo Cristianini; AUGUSTO, P.E.D.; Alline Artigiani Lima Tribst
• Effect of soybean accelerated and natural aging on texture and sensory properties of tofu
  Lilian Catarini Pereira da Silva; Sandra Helena Prudencio; Neide Kiyoko Kondo Kamizake
• STUDY OF THE APPLICATION OF HIGH HYDROSTATIC PRESSURE (HHP) FOR THE MANUFACTURING OF LOW SALT BEEF PATTIES
  Sergio R. Vaudagna; Romina Ferrari; Claudio Sanow; Romina Ferrari; Natalia Szerman
• PROBIOTIC AND CONVENTIONAL MINAS FRESH CHEESE: ULTRA-FLASH PROFILING
  Adriano Gomes da Cruz; Helena Bolini; Mírian Luisa Faria Freitas; Juliana Pereira Ferraz; Bruna Marcacini Azevedo; Elisa Carvalho de Morais
• Determination of optimum cooking time of Central American small red beans (Phaseolus vulgaris L.) with a Texture Analyzer
  Isbel Coello; Francisco Bueso
• Effect of High Pressure Homogenization (HPH) on the Rheological Properties of Tomato Juice: Steady-State Shear
  Pedro Augusto; Marcelo Cristianini; IBARZ, A.; AUGUSTO, P.E.D.
• Using Creep and Recovery Experiments to Evaluate the Effect of High Pressure Homogenization (HPH) on Tomato Juice Microstructure
  Marcelo Cristianini; IBARZ, A.; AUGUSTO, P.E.D.
• Preparation and characterization of cationic dextrin derivatives
  Ahra Cho; Seung-Hyun Choi; Byung-Yong Kim; Moo-Yeol Baik
• STRUCTURAL CHARACTERIZATION AND IMMUNE ACTIVITY OF A POLYSACCHARIDE ISOLATED FROM THE FRUIT OF LYCIUM RUTHENICUM MURR
  pengqiang; Linjuan Huang; Yuguang Du
• Studying the viability of probiotics in processed meat sausages
  Catharina Calochi Pires de Carvalho; [email protected]; [email protected]; Raquel Gomes; [email protected]
• Monitoring physicochemical parameters in probiotic salami
  Catharina Calochi Pires de Carvalho; [email protected]; Raquel Gomes; [email protected]; [email protected]
• Barrier and mechanical properties of starch/oil nanolaminated films
  Anibal Marcelo Slavutsky; Armada, Margarita; Maria Alejandra Bertuzzi
• b-Lactoglobulin exists as a dimer in food and your stomach
  Davide Mercadante; Laurence D. Melton
• QUANTIFYING THE MINERALS AND VITAMIN E IN OLEAGINOUS FRUITS
  Nilson de Souza; Jesuí Vergilio Visentainer; Makoto Matsushita; Gisely Stroher; Angela Rodrigeues; Gylles Stroher; Aloisio Souza; ALINE GOHARA
• FORMATION OF CORE-SHELL TYPE CA-ALGINATE MACROCAPSULES BY ELECTRO-COEXTRUSION: EFFECTS OF ALGINATE CONCENTRATION AND DRYING METHOD
  Natthiya Phawaphuthanon; Shabnam; Donghwa Chung
• EFFECTS OF HEATING, ILLUMINATION, AND AIR ON STABILITY OF FUCOXANTHIN IN CANOLA OIL
  Donghwa Chung; Dong Zhao; Moo Joong Kim
• EFFECT OF PHASE SEPARATION TEMPERATURE ON SOL-GEL TRANSFORMATION OF FISH GELATIN-GUM ARABIC COMPLEX COACERVATES: STRUCTURAL AND RHEOLOGICAL CHARACTERIZATION
  Donghwa Chung; Mohammad
• TEXTURAL CHARACTERIZATION OF SEA CUCUMBER (STICHOPUS JAPONICUS) DURING HOT-AIR DRYING PROCESS
  Mohammad; Donghwa Chung
• High power ultrasound processing of cranberry juice: influence on aroma compounds and on inactivation of contaminant microorganism Alicyclobacillus acidoterrestris
  Anet Režek Jambrak
• EFFECT OF BILE SALT TO POSPHATIDYLCHOLINE RATIO ON MIXED MICELLE FORMATION
  Shabnam
• Study on milling technology of hempseed milk
  Nianchu Tang
• anti-amnesic effects of bluberry leaf extracts on amyloid β protein-induced alzheimer's disease model
  Heo Hojin; Kim Hyeon Ju; Jeong Ji Hee; Jeong Heerok; Jo Yuna
• INFLUENCE OF HIGH PRESSURE HOMOGENIZATION ON PHYSICAL STABILITY AND COLOUR OF TOMATO JUICE
  Mirian Tiaki Kaneiwa Kubo; Pedro Augusto; Marcelo Cristianini
• ENTEROTOXIGENIC CAPACITY AND EPIDEMIOLOGICAL INVESTIGATION OF Bacillus cereus ON UHT MILK PRODUCTION
  Vidal-Martins, A.M.C.; OSWALDO DURIVAL ROSSI JéNIOR; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]
• EVALUATION OF THE USE OF CAROB AND ITS APPLICATION IN FUNCTIONAL CEREAL BARS
  Cláudia Carneiro Hecke Krüger; Patricia Menezes dos Santos
• IS IT SUGAR OU ETHANOL–CANE? PUBLIC POLICY AND ITS EFFECTIVENESS ON SUGAR AND ETHANOL MARKETS.
  Gabriela Allegretti; Jessica Mota Faria
• PROFILING OF GALLOYLATED AND NON-GALLOYLATED FLAVAN-3-OL COMPOUNDS AND INVESTIGATION OF THE PRESENCE OF CATECHIN AND EPICATECHIN ENANTIOMERS IN SEEDS OF RED GRAPE (VITIS VINIFERA AND VITIS LABRUSCA) POMACE FROM BRAZILIAN WINEMAKING
  Rudolf Galensa; Roseane Fett; Christina Ritter; Elvira Jungfer; Ismael Ivan Rockenbach
• ADSORPTION ISOTHERMS OF ATOMIZED MANGO PULP
  Marcos Rodrigues Amorim Afonso; José Maria Correia da Costa; Sueli Rodrigues; Sanyelle Sousa; Luis Gomes Moura Neto; Érica Rocha
• ORGANOCHLORINE RESIDUES IN ESSENTIAL OILS BY GC/MSMS
  Humberto R. Bizzo; CASTRO, I. M.; Marianna Ramos dos Anjos
• Recovery test of organophosphate pesticides in essential oils
  Humberto R. Bizzo; CASTRO, I. M.; Marianna Ramos dos Anjos
• DEVELOPMENT AND CHARACTERIZATION OF BIODEGRADABLE FILMS BASED ON FLOUR AND STARCH OF PLANTAIN BANANAS (MUSA PARADISIACA)
  Florencia Menegalli; Paulo Sobral; Margarita María Andrade-Mahecha; Franciele Maria Pelissari
• CELLULOSE NANOFIBERS PRODUCED FROM BANANA PEEL: ISOLATION AND CHARACTERIZATION
  Florencia Menegalli; Paulo Sobral; Margarita María Andrade-Mahecha; Franciele Maria Pelissari
• CORRELATION BETWEEN SENSORY ANALYSIS AND INSTRUMENTAL TEXTURE PROFILE OF LOW-FAT CHEESECURDS WITH DIFFERENTS MOISTURE AND FAT CONTENT
  Luis Antônio Minim; MµRCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL; Valeria Paula Rodrigues Minim; Rita de Cassia dos Santos Navarro da Silva
• COMBINATION OF CONJUGATED LINOLEIC ACID WITH PHYTOSTEROLS IMPROVES ANTIOXIDANT STATUS IN SPRAGUE-DAWLEY RATS
  Mário Roberto Maróstica Júnior; Cibele Priscila Busch Furlan; BAJAY, LG; Rafaela da Silva Marineli
• CONJUGATED LINOLEIC ACID WITH PHYTOSTEROLS SUPPLEMENTATION REDUCES ADIPOSE TISSUE IN LEAN RATS
  Mário Roberto Maróstica Júnior; Cibele Priscila Busch Furlan; BAJAY, LG; Rafaela da Silva Marineli
• CHEMICAL QUALITY OF SMOKED GOAT CHORIZO PREPARED WITH "VARIETY MEAT"
  Paulo Sérgio Dalmás; MARCIANE MAGNANI; INGRID CONCEIÇÃO DANTAS GUERRA; Narciza Maria de Oliveira Arcanjo; Fábio A. P. Silva; Deborah Silva do Amaral; Marta Suely Madruga
• CHEMICAL CHARACTERIZATION OF PATE PREPARED WITH BLOOD, LIVER AND MEAT OF LAMB
  Paulo Sérgio Dalmás; MARCIANE MAGNANI; INGRID CONCEIÇÃO DANTAS GUERRA; Taliana Kênia Alves Bezerra; Deborah Silva do Amaral; Fábio A. P. Silva; Marta Suely Madruga
• SENSORY CHARACTERIZATION OF HONEY FROM STINGLESS BEES
  Jordane R. de Albuquerque; Marta Suely Madruga; Janaína Maria Batista Sousa; MARCIANE MAGNANI; Evandro Leite Souza
• OBTAINING MANNOPROTEIN WITH EMULSIFYNG PROPRERTIES FROM BREWER'S YEAST CELL
  Ariane Gaspar Costa; Adma Nadja Ferreira de Melo; MARCIANE MAGNANI; Calliari, C. M.; Marta Suely Madruga; Vilma Barbosa da Silva Araújo
• SURFACE CONTACT PROPERTIES STUDY ON FRESH BLUEBERRY EPICARP USING DIFFERENT SOLUTIONS.
  Fernando Osorio; Fernando Osorio; Silvia Matiacevich
• OPTIMIZATION OF EDIBLE FILMS BASED ON BOVINE GELATIN USING CHITOSAN AS ANTIMICROBIAL AGAINST ESCHERICHIA COLI.
  Daniela Celis Cofré; Silvia Matiacevich
• BIOSURFACTANTS PRODUCTION FROM WHEY
  Gean Pablo Silva Aguiar; Vilásia Guimarães Martins; Paola Martins; CARLOS PRENTICE-HERNÁNDEZ
• A region of interest automatic selection of hyperspectral images for insect-damaged vegetable soybean detection
  Min Huang; Min Zhang; [email protected]; [email protected]; Sun Jincai
• EVALUATION OF THE PERCEPTION AND AWARENESS OF FOOD SCIENCE AND TECHNOLOGY AMONGST HIGH SCHOOL LEARNERS IN LIMPOPO PROVINCE OF SOUTH AFRICA
  Afam I O Jideani; Henry Silungwe; T Takalani; K Kyei; Daniso Beswa; M E Mashau; TE Kgatla
• Structural analysis of ultrasound sliced bread during thermal process
  Markus Schirmer; Mario Jekle; Thomas Becker
• Physicochemical and morphological characterization of different starches with variable amylose/amylopectin content
  Markus Schirmer; Mario Jekle; Thomas Becker
• FROM FLOWERS TO HONEY: THE TRACEABILITY OF VOC IN ACACIA HONEY BY GCxGC-TOF-MS.
  Olga Vyviurska; Ivan Spanik; Nikoleta Janoskova; Ivan Spanik
• THE UTILIZATION OF COMPREHENSIVE GAS CHROMATOGRAPHY FOR DETERMINATION OF FOOD ORIGIN.
  Ivan Spanik; Darina Kaceriakova; Alexandra Pazitna; Ivan Spanik
• PHYSICAL, CHEMICAL AND MICROBIOLOGICAL PARAMETERS OF ACID SILAGE OF NILE TILAPIA (OREOCHROMIS NILOTICUS, L.) RESIDUES FROM INDAIATUBA – SP DURING STORAGE (22 – 25oC)
  Selene Maia de Morais; Kil Jim Park; Admar Costa de Oliveira; Ronaldo de Oliveira Sales
• CHEMICAL COMPOSITION AND LIPIDS CLASSES OF THE FRESHWATER FISH TILAPIA DO NILO, OREOCHOMIS NILOTICUS
  Everardo Lima Maia; Ronaldo de Oliveira Sales
• DEVELOPMENT AND CHARACTERIZATION OF SWEET GUAVA CREAM PLUS OKARA FLOUR
  BRUNO RICARDO DE CASTRO LEITE JUNIOR; Patricia Martins de Oliveira; Renan Luís Emídio de Castro; Joaquim Mário Neiva Lamas; ELIANE M. FURTADO MARTINS ELIANE FURTADO
• PHYSICAL CHARACTERISTICS, CHEMICAL AND SENSORY OF SWEET MANGO CREAM ENRICHED WITH OKARA FLOUR
  ELIANE M. FURTADO MARTINS ELIANE FURTADO; Joaquim Mário Neiva Lamas; Renan Luís Emídio de Castro; Patricia Martins de Oliveira; BRUNO RICARDO DE CASTRO LEITE JUNIOR
• MICROWAVE-ASSISTED SPOUTED BED DRYING OF LETTUCE CUBES
  Min Zhang
• EFFECT OF TEMPERATURE ON SORPTION ISOTHERM OF MAIZE-PIGEON PEA BISCUIT
  AWORH, Ogugua C (Professor); OLUNLADE , Babatunde
• Chemical and functional characterization of soy, oats and wheat fibers
  Tahis Regina Baú; Sandra Garcia; Elza Iouko Ida
• Evaluation of sweet sauce characteristic taste based on electronic tongue technology
  Hongyu Tian; Baoguo Sun; Lu Wang; Mingquan Huang
• Characterization of a fermented soy product with kefir and soy fiber
  Elza Iouko Ida; Tahis Regina Baú; Sandra Garcia
• Biotransformation of soy bean isoflavones during hydrolysis and Lactobacillus fermentation
  Hsueh-Ming Tai; Li-Jung Yin; Shann-Tzong Jiang
• EVALUATION OF CHROMOGENIC MEDIA ABILITY IN DETECTION OF E.coli O157 IN FOOD SAMPLES OF FOUR RESTAURANTS IN TEHRAN ( IRAN )
  Hamidreza Tavakoli; Sadre Momtaz MT
• Characterization of Nanocellulose Obtained From Cotton Linter by Acid Treatment Method
  Farid Amidi Fazli
• Bacterial dynamics during the traditional brewing of Hong Qu glutinous rice wine as determined by culture-independent methods
  Xu-Cong Lv; Li Ni; Ping-Fan Rao; Wen Zhang
• Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE
  Xu-Cong Lv; Wen Zhang; Ping-Fan Rao; Li Ni
• CHEMICAL COMPOSITION, MINERAL AND VITAMIN CONTENT FROM THE CASSAVA LEAF POWDER
  Marcos Antonio da Mota Araújo; Regilda Saraiva dos Reis Moreira-Araújo; MARTA GOMES DA SILVA; Marcelo Antônio Morgano; LOPES, Iracelma B. M.; Celma Oliveira Barbosa
• PROFILE OF VOLATILE COMPOUNDS OF PEQUI TREES FRUIT (Caryocar brasiliense Camb.) FROM TWO BRAZILIAN SAVANNA REGIONS (CERRADO)
  CORDEIRO, M. W. S.; ALVES, A.M.; Maria Margareth V. Naves; FERRI, P. H.; MARIA MARGARETH VELOSO NAVES; Cavallieri, A L F
• DEVELOPMENT OF SAUSAGES FORMULATED WITH OKARA, ISOLATED SOY PROTEIN AND MECHANICALLY DEBONED CHICKEN
  Heloisa Gabriel Falcão; mayka pedrão; BIANCHINI, Viviane A.; Rafael Humberto de Carvalho; KATO, T.; heloisa Gabriel Falcão; talita kato
• BROILER CHICKEN PSE (Pale, Soft, Exudative) MEAT AND BRAZILIAN LEGISLATION ON WATER CARCASS LIBERATION DURING THAWING
  Massami Shimokomaki; mayka pedrão; Adriana Lourenço Soares; Elza Iouko Ida; Mikaela Miguel Sevidanis; talita kato; Rafael Humberto de Carvalho
• PHYSICOCHEMICAL PARAMETERS OF GRUGRU PALM POWDER
  Dalany Oliveira; Alexandre Silva; Diego Rodrigues Marques; José Maria Correia da Costa; Edmar Clemente
• EXTRACTION AND PURIFICATION OF Β-AMYLASE FROM THE WASTE WATER OF ISOLATED SOY PROTEIN
  zhao liming; chen chaoqin
• Effects of temperature and time of soaking in distilled water or tap water on the hardening of potatoes during cooking
  Sachiko Makio
• Information Profiling for Exposure Assessment of Engineered Nanomaterials in Nano-Food and Drug
  Myungsil Hwang
• Curcumin Protects Primary Neurons from Amyloid-β-Induced Oxidative Damage
  Zhao-Feng Jiang; Han-Chang Huang; Feng Xu
• Dietary Inorganic Phosphate; Hidden Signal?
  Myung-Haing Cho; Bitna Kang
• The effect of microwave treatment on the hydration properties of dietary fiber from pineapple (ananas mill.) peel
  Yudan Zhang
• Evaluation of sporicidal activity of industrial sanitizers in Alicyclobacillus acidoterrestris
  Márcia Maria dos Anjos; Suelen Pereira Ruiz; BENÍCIO ALVES DE ABREU FILHO
• ANALYSIS OF FLAVAN-3-OLS IN SEEDS OF GRAPE POMACE BY ESI-FTICR-MS
  Ismael Ivan Rockenbach; Beatrix Santiago-Schübel; Björn Thiele; Roseane Fett; Rudolf Galensa
• OCCURRENCE OF BENZENE IN BRAZILIAN SOFT DRINKS
  EDUARDO VICENTE; Arisseto, A.P.; Toledo, M. C. F.; REGINA PRADO ZANES FURLANI; [email protected]; [email protected]
• CONCENTRATION BY ULTRAFILTRATION, STABILIZATION NAD LONG TERM STORAGE OF PECTINASES AND XYLANASE PRODUCED SIMULTANEOUSLY BY SOLID-STATE FERMENTATION
  Daniel Ernesto Rodríguez Fernández
• Knowledge, production, usage and storage pattern of ogi (a fermented cereal gruel) by consumers in Nigeria.
  OMEMU, A. MOBOLAJI; Henshaw, F.O.; Obuotor, T.M.
• Practices, knowledge and attitude of street food handlers regarding food hygiene in South West Nigeria.
  OMEMU, A. MOBOLAJI
• STUDY OF ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF ETHANOL EXTRACTS OF THE BARK, ENDOCARP AND THE SEED OF AVOCADO (PERSEA AMERICANA MILL).
  Falci, V.; Vinícius Falci; Isabel Craveiro Moreira; Vinícius Falci
• DYNAMICS OF THE LOSSES OF AROMA AND VOLATILE COMPOUNDS DURING THE CONCENTRATION OF CASHEW APPLE JUICE (ANACARDIUM OCCIDENTALE L)
  Karina Sampaio; Biasoto, A C T; Emanuel Marques; Maria Aparecida Azevedo Pereira da Silva
• ARTIFICIAL NEURAL NETWORKS: CLASSIFICATION OF SENSORIAL ACCEPTIBILITY BASED ON INSTURMENTAL MEASUREMENTS
  Valeria Paula Rodrigues Minim; CARVALHO, N. B.; Roney Rocha; Suzana Maria Della Lucia; Luis Antônio Minim
• Slowly Digestible Starch (SDS) Prepared from High Hydrostatic Pressure-Gelatinized Rice Starch with Retrogradation
  Yaoqi Tian; Yaoqi Tian; [email protected]
• EVALUATION OF ANTIBACTERIAL ACTIVITY OF EXTRACTS OF STEVIA REBAUDIANA IN ALICYCLOBACILLUS ACIDOTERRESTRIS
  Cassandra TERRES-RIBEIRO; Márcia Maria dos Anjos; Sílvio Cláudio da Costa; BENÍCIO ALVES DE ABREU FILHO
• EFFECTS OF DOSE, TIME AND SPLITTING OF NITROGEN FERTILIZATION ON TECHNOLOGY QUALITY OF WHEAT
  Lidiane Borges Dias de Moraes; [email protected]; Bárbara Biduski; Moacir Cardoso Elias; Luiz Carlos Gutkoski
• DEVELOPMENT OF A NEAR INFRARED EMISSION PHOTOMETER FOR MEASURING OXIDATIVE STABILITY OF OILS AND FATS
  Celio Pasquini; Francisco Senna Vieira
• LATE NITROGEN AND SULPHUR FERTILIZATION AND ITS INTERACTION WITH GENOTYPE ON WHEAT BREAD MAKING QUALITY
  Lidiane Borges Dias de Moraes; [email protected]; Giordana Demaman Arend; Moacir Cardoso Elias; Luiz Carlos Gutkoski
• Use of the bacteriocin, nisin, as a preservative in processed meat.
  Joss Delves-Broughton
• Different protein content of microparticles produced by ionic gelation
  Carlos Raimundo Ferreira Grosso; Juliana Burger Rodrigues
• SWELLING POWER AND SOLUBILITY INDEX FOR DIFFERENT CASSAVA ROOT (MANIHOT ESCULENTA CRANTZ) CULTIVARS
  Daiana Cardoso de Oliveira; Bruna Barreto Remor; CLAUDIA BERNARDO; Edna Regina Amante
• DISCRETIZATION OF DIFFERENTIAL EQUATIONS TO SIMULATE THE DIFFUSION OF CAPROLACTAM IN PLASTIC BOTTLES FOR BEVERAGE COLA
  Daiana Cardoso de Oliveira; Raquel Aparecida Loss; Julian Martinez
• INFLUENCE OF PACKAGING IN MINIMAL PROCESSING OF PINEAPPLE CV. SMOOTH CAYENNE
  MENDONÇA, V. Z.; Pagliarini, M. K.; JACIRA DOS SANTOS ISEPON; Nasser, M. D.; Maximiliano Kawahata Pagliarini; Flávia Aparecida de Carvalho Mariano Nasser; Mauricio Dominguez Nasser
• Real-time Microbial Tests Using Micro-Respirometer Technology
  Y.-Ping Hsieh; Y-H. Peggy Hsieh
• VALIDATION OF MOLECULAR DIAGNOSE BY PCR TO SALMONELLOSIS
  Bittencourt, JVM; SHEILA BOREIKO SÁNCHEZ; Robson Rodrigo Miranda
• FERTILIZATION WITH LANDFILL LEACHATE: EFFECT IN PHYSICO-CHEMICAL COMPOSITION, PRODUCTIVITY AND SANITARY QUALITY IN MAIZE
  Nogueira, M.A.; Andrade, D.S.; Elisa Hirooka; Wagner Risso; Martinez, C.B.R.; Emília K. Kuroda; Elisabete Y. S. Ono
• Stability of cashew nut oil stored under different conditions
  Wilton Pereira da Silva; Mario Eduardo Rangel Moreira Cavalcanti Mata; CAVALCANTI MATA, M.E.R.M.; Maria Elita Martins Duarte; Maria Elita Martins Duarte
• EFFECTH OF DEHYDRATION ON THE COMPOSITIOM OF CABERNET SAUVIGNON AND MERLOT GRAPEVINES
  Carolina Pretto Panceri; [email protected]; Caliari, V.; Salante, M.G.
• The fuction of soy glicinin in increasing HDL-cholesterol in model animal
  Aureluce Demonte; Priscila Giácomo Fassini; EDERLAN DE SOUZA FERREIRA; VALDIR AUGUSTO NEVES; MARAIZA APARECIDA DA SILVA
• Freeze-Dried Jaboticaba Peel Powder improves systemic antioxidant capacity in obese rats
  Mário Roberto Maróstica Júnior; Juliana Kelly da Silva; Cinthia Baú Betim Cazarin; Sabrina Alves Lenquiste; Ângela Giovana Batista
• LIGHT CUPCAKE DEVELOPMENT USING CHIA GEL AS FAT REPLACER
  Vera Maria C. O. Faria; ISABELLA COELHO DOS SANTOS OLIVEIRA; CARMEM CASTELLANI; Célio Célio Cordeiro Carvalho; Joyce Regina Barros
• FREEZE-DRIED JABOTICABA PEEL INCREASED THE LEVEL OF PLASMA ANTIOXIDANT ENZYMES IN OBESE RATS
  Mário Roberto Maróstica Júnior; Ângela Giovana Batista; Sabrina Alves Lenquiste
• Sensory profile of chocolates produced from cocoa varieties grown in Bahia (Brazil) aiming resistance to witches' broom disease and improvement of quality
  Priscilla Efraim; José Luis Pires; Priscilla Efraim; Adriana Reis de Andrade Silva
• NITROGEN COMPOSITION OF WHITE GRAPE MUSTS: EVALUATION DURING ALCOHOLIC FEMENTATION
  Burin, V.M.; Gomes, T. M.; Caliari, C.; Rosier, J. P.; Marilde Bordignon-Luiz
• Characterization residues of Spinosa Jacaratia fruit processing with physical and chemical seed analyses, sarcotesta and oil extraction.
  Marta Helena Fillet Spoto; Zanatta, S.; Prospero, E.T.P.; Carmo, L.F.; Paula Porrelli Moreira da Silva; Cardoso, T.L.
• EVALUATION OF KINETIC PARAMETERS IN THE HETEROTROPHIC CULTIVATION OF Chlorella homosphaera
  Jorge Alberto Vieira Costa; CRISTIANE R. LISBOA; Jefferson Crizel Pinheiro Holz; SHANA PIRES FERREIRA
• STUDY OF THE GROWTH OF Chlorella sp. MICROALGA IN DIFFERENT CULTURE MEDIUM
  Jorge Alberto Vieira Costa; Jefferson Crizel Pinheiro Holz; CRISTIANE R. LISBOA; SHANA PIRES FERREIRA
• EFFECT OF PROCESSING IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND FLAXSEED FLOUR BLENDS
  Camila de Barros Mesquita; Magali Leonel; Martha Maria Mischan
• Quality pulp physical-chemistry of Euterpe edulis acidified, pasteurized and congealed
  Marta Helena Fillet Spoto; Paula Porrelli Moreira da Silva; ORTIZ, V. D. G.; Renata Cristina Casemiro; SILVA, G.M.
• CHANGES IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND QUINOA FLOUR BLENDS
  Lívia Giolo Taverna; Magali Leonel; Martha Maria Mischan
• Determination of 3-monochloropropane-1,2-diol (3-MCPD) levels in bread
  Toledo, M. C. F.; REGINA PRADO ZANES FURLANI; Arisseto, A.P.; EDUARDO VICENTE; [email protected]; [email protected]
• Estimate of furan intake from processed foods in Brazil
  EDUARDO VICENTE; Arisseto, A.P.; REGINA PRADO ZANES FURLANI; Toledo, M. C. F.
• Hygienic sanitary evolution of catering establishment and positive effects of counseling
  Bruno Mendes; Raquel Mendes; Raquel Mendes; Conrado Carrascosa; António Raposo; Rafael Millán; Bruno Mendes; Bruno Mendes
• DESIGN OF A PLATE HEAT EXCHANGER USING CONTINUOUS FLOW HTST ALTERNATIVE ENERGY FOR THE STUDY OF MILK PROCESSING
  Jhon Milciades Morales Castro; Luis Danilo Porras Barrientos; Oscar Albeiro Quintero Cardona
• INFLUENCE OF EXPECTATION ON THE SENSORY ACCEPTANCE OF AN INSTANT COFFEE ENRICHED WITH NATURAL ANTIOXIDANTS FROM GREEN COFFEE
  MARTA DE TOLEDO BENASSI; Marinês Paula Corso
• INFLUENCE OF SHAPE, COLOR, BRAND AND THE AMOUNT OF INFORMATION OF THE LABEL ON THE PURCHASE INTENSION FOR AN INSTANT COFFEE ENRICHED WITH ANTIOXIDANTS
  MARTA DE TOLEDO BENASSI; Marinês Paula Corso
• DETERMINATION OF THE HARVESTING POINT FOR CAMU-CAMU FRUIT BASED ON THE METABOLIC BEHAVIOR
  Jéssica Milanez Tosin; Samuel Silva; Tiago Moreth de Santana; Edvan Alves Chagas; Leandro Camargo Neves; André José de Campos; André José de Campos
• Production of biodegradable films of poly(lactic acid), cassava starch and poly(butilene adipate-co-terephtalate) blend by blown extrusion
  Fabio Yamashita; Maria Victoria E. Grossmann; Juliano Zanela; Juliana Bonametti Olivato; Patrícia Salomão Garcia; Marianne Ayumi Shirai
• Pectin methylesterase does amazing things with its pectin substrate
  Davide Mercadante; Laurence D. Melton
• Moisture sorption kinetic of poly(lactic acid), thermoplastic starch and poly(butilene adipate-co-terephtalate) biodegradable films
  Fabio Yamashita; Maria Victoria E. Grossmann; Juliano Zanela; Juliana Bonametti Olivato; Patrícia Salomão Garcia; Marianne Ayumi Shirai
• Bioconversion of Isoflavones during the Fermentation of Samso-Eum with Lactobacillus strains
  Young-Chan Kim
• Immuno-modulatory Effects of Polysaccharides Isolated from Korean Red Ginseng
  Young-Chan Kim
• Development of an efficient enzymatic production L-citrulline by arginine deiminase from a novel strain Kurthia sp. nov. SK23.003
  Ying Wang
• PARTIAL BIOINFORMATION ANALYSIS AND PURIFICATION OF METMYOGLOBIN REDUCTASE FROM PORCINE MYOCARDIUM
  Wei Wang; Bang-Quan Jin; Guang-Yu Cheng; Yu Tang
• METHODOLOGY AND IDENTIFICATION OF FLUORESCENCE SPECTROSCOPY IN pMETMBASE A FUNCTIONAL DOMAINS
  [email protected]; Bang-Quan Jin; Yu-Ying Feng; He-Yong Huang; Ming-Chao Wu
• Modeling and prediction of systems of sunflower oil, linoleic acid, ethanol and water
  Cintia Gonçalves; GRANERO, M. G.; CHAVES, M. A.; BRASIL, F. C. G.; Keila Aracava
• PREDICTIVE MICROBIOLOGY TO Listeria monocytogenes CONTROL IN SHRIMP CEVICHE BY BACTERIOCIN
  Adelina del Pilar Melendez; Mateo Cuitiva; Carlos Almeciga-Diaz; Oscar Sanchez
• SCREENING OF POTENTIAL BACTERIOCIN PRODUCERS OF Lactobacillus STRAINS ISOLATED FROM ENSILED CORN AND MOLASSES
  Adelina del Pilar Melendez; Mabel Nayibe Muñoz Caicedo; Carlos Almeciga-Diaz; Oscar Sanchez
• THE QUALITY OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED HYUGA-NATSU MARMALADE
  Yasumi Kimura; Hiroko Kuwada; Mayumi Tabuchi; Ai Teramoto; Michiko Fuchigami; Kayoko Ishii
• The hypoglycemic effects of American ginseng (Panax quinquefolius L.) on a diabetic mouse model
  Kyung Tack Kim
• Caffeic acid, a major compound of Perilla frutescens, is an selective inhibitor of CYP1A1 enzyme activity and its gene expression in HepG2 human hepatoma cells
  Kwang-won Lee; Sung-Yong Yang
• WHEY PROTEINS DIGESTION IN O/W EMULSIONS STABILIZED BY WHEY PROTEINS AND CARBOXYMETHYLCELLULOSE AT DIFFERENT pH
  Prof. Daiva Leskauskaite
• High Hydrostatic Pressure Rheology of Mung Bean Starch
  Bin Jiang
• COMPARISON OF MICROBIAL INACTIVATION AND RHEOLOGICAL CHARACTERISTICS OF MANGO PULP PROCESSED BY HYGH HYDROSTATIC PRESSURE AND HIGH TEMPERATURE SHORT TIME
  Fengxia Liu; Yongtao Wang; Xiufang Bi; Xiaojun Liao
• THE REMARKABLE FUNCTIONAL PROPERTIES OF MARAMA BEAN PROTEINS, AN INDIGENOUS DROUGHT-TOLERANT OILSEED LEGUME OF SOUTHERN AFRICA WITH HUGE POTENTIAL FOR CULTIVATION IN THE AGE OF CLIMATE CHANGE
  Eric O. Amonsou; John R. N. Taylor; Naushad M. Emmambux; Kwaku Gyebi Duodu; Amanda Minnaar
• New ham product with seaweed
  Lise Nersting; Kirsten Jensen
• STUDY OF Pleurotus ostreatus PRODUCTION in Bactris gasipaes (PEACH PALM) WASTE
  Mariana Falcão Leal Brotero Duprat; [email protected]; Sandra Aparecida Furlan; [email protected]; [email protected]; [email protected]
• DEPOSITION OF BIOPOLYMER PARTICLES ON EMULSION INTERFACE AND THEIR STABILITY
  Hanna Salminen; Prof. Dr. Jochen Weiss
• IMMOBILIZATION OF MICROBIAL LIPASE IN HYDROPHOBIC SUPPORT AND CHARACTERIZATION OF ITS CATALYTIC PROPERTIES IN AQUEOUS AND ORGANIC MEDIA
  Heizir Ferreira de Castro; Adriano Aguiar Mendes; Adriano A. Mendes; Débora Mara de Jesus Cassimiro; Iara Camila de Almeida Bolina; Matheus Henrique Mariz de Avelar
• MONITORING OF THE LEVELS OF TOTAL LIPIDS, SATURATED FAT AND TRANS FAT IN FOOD INDUSTRIALISED (MARGARINE, ICE CREAM, COOKIES, CAKES AND SNACKS PACKAGE)
  Sueli Regina Baggio; NATÁLIA CAROLINA PREZOTI
• Optimization of microencapsulation by spray drying and stability of carotenoids and flavonoids pulp pitanga (Eugenia uniflora L.) microencapsulated
  José Ferreira; Delia B. Rodriguez Amaya
• INORGANIC CONTAMINANTS IN OCTOPUS AND MULLET SASHIMI AND ESTIMATED WEEKLY INTAKE
  Raquel Fernanda Milani; Marcelo Antônio Morgano; Luana C. Rabonato; Luciana Miyagusku
• CHARACTERIZATION OF THE CATALYTIC PROPERTIES OF PORCINE PANCREATIC LIPASE IMMOBILIZED ON POLY-HYDROXYBUTYRATE PARTICLES BY PHYSICAL ADSORPTION
  Heizir Ferreira de Castro; Adriano Aguiar Mendes; Adriano A. Mendes; Matheus Henrique Mariz de Avelar; Débora Mara de Jesus Cassimiro; Iara Camila de Almeida Bolina
• PEANUTS: HEALTHINESS AND SUSTAINABILITY
  Marcelo Antônio Morgano; Quilherme C. Queiroz; MITIE SONIA SADAHIRA; Ana Lúcia Fadini; Pedro Pio C. Augusto; Renata B. de Oliveira
• PREPARATION AND ACCEPTANCE OF MILK SHAKE FROM CARROT AND BEET BY CHILDREN OF A MUNICIPAL SCHOOL OF TOLEDO - PR
  Elaine Magalhães Rodrigues; Simone Aparecida Hoffmann; Cassandra TERRES-RIBEIRO; Roberta Kruger
• SUSTAINABLE PRODUCTION OF TILAPIA BURGERS
  Lea Silvia Sant’Ána; Eliriane Jamas; Fogaça, F. H. S.
• FOOD NANOTECHNOLOGY EDUCATION - INTEGRATED COURSES PROGRAM IN ILAN UNIVERSITY
  Hui-Huang Chen; Ya-I Cho
• REHYDRATION AND ANTIOXIDANT ABILITY OF BACTERIAL CELLULOSE NANO-COMPOSITES FILM FORTIFIED BY HYDROLYZED GELATIN PEPTIDES
  Hui-Huang Chen; Chieh-Ping Hsu; Shih-Bin Lin; Li-Chen Chen
• IRON STATUS IMPROVEMENT OF PRE-SCHOOL CHILDREN FOLLOWING AN INTERVENTION WITH PREBIOTIC-CONTAINING SUPPLEMENT
  Sylvia do Carmo Castro Franceschini; Célia Lúcia de Luces Fortes Ferreira; Helena Maria Pinheiro Santana; NEUZA MARIA BRUNORO COSTA; Luiza Carla Vidigal Castro
• EVALUATION OF DIETETIC PRODUCTS LABELS COMMERCIALIZED IN THE CUIABÁ CITY, MATO GROSSO STATE, BRAZIL
  Daiane Lima Martins; Marcelo de Lima Martins; Adriana Paiva de Oliveira
• EFFECT OF PRE-DRYING ON THE QUALITY AND ACCEPTANCE OF CRYSTALLIZED JENIPAPO WITH TWO TYPES OF CUTTING
  Raquel Pires Campos; Marana Soares; José Antônio Braga Neto; Manoel Mendes Ramos Filho; Priscila Aiko Hiane; Maria Isabel Lima Ramos
• IMPROVING THE RIPENING AND FLAVOUR OF PRATO CHEESE BY THE USE OF ADJUNCT NON STARTER LACTIC ACID BACTERIA
  Eliete Vaz de Faria; Natalia C. de Azambucha; Darlila A. Gallina; Fabiana Trento; Aline O. Garcia; Ariene G. F. Van Dender; Leila M. Spadoti; Izildinha Moreno
• EVALUATION OF THE ENRICHMENT OF WHEAT FLOUR WITH THE SUPPORT OF STATISTICAL PROCESS CONTROL
  Souza Neto, F. S.; CLAUDIA SEVERO DA ROSA; Rosa, L. C.
• ECONOMIC AND TECHNOLOGICAL EVALUATION OF THE PRODUCTION OF PROCESSED CHEESES WITHOUT ADDED FAT AND REDUCED SODIUM LEVEL
  Ariene G. F. Van Dender; Rita de Cássia S. C. Ormenese; Marcelo Antônio Morgano; Aline O. Garcia; Fabiana Trento; Leila M. Spadoti; Manuel C. Vieira
• Oxidative stability of egg atomized added antioxidants
  Michelle Garcêz de Carvalho; Juliana Sonoda Pinto; Alfredo Tenuta Filho
• Optimization of the concentration of antioxidants in egg atomized using response surface methodology
  Michelle Garcêz de Carvalho; Alfredo Tenuta Filho
• ENHANCING MICRONUTRIENT INTAKE IN SUB-SAHARAN AFRICA THROUGH SUPPLEMENTAION OF MAIZE PORRIDGES WITH MORINGA OLEIFERA LEAF POWDER
  Carew Irene; Joseph Oneh Abu; [email protected]
• Using Electrolyzed Water as a Non-thermal Treatment to Inactivate Various Strains of Shiga Toxin-Producing Escherichia coli
  Yen-Con Hung; Ravirajsinh Jadeja
• Proximate composition of cultivars of cowpea (Vigna unguiculata L. Walp) under different methods of cooking
  Pereira, E. J; Viana, D. S; Lucia Maria Carvalho; Cruz, G. S; Carvalho, J. L.V; Rocha, M. M; Nutti, M. R
• TOTAL PHENOLS QUANTIFICATION AND EVALUATION OF THE ANTIOXIDANT ACTIVITY OF CITRUS
  Glaucia Maria Pastore; Luciana Gomes Malta; Dantas, E. M.
• EVALUATION OF THE ANTIOXIDANT CAPACITY AND QUANTIFICATION OF TOTAL PHENOLS OF CRUCIFEROUS
  Glaucia Maria Pastore; Luciana Gomes Malta; Dantas, E. M.
• Comparative study of the Moderate Pulsed Electric Field Treatment Effects on physicochemical and biological properties of Escherichia coli and Saccharomyces cereviciae cell suspensions.
  Eugene VOROBIEV; Maurice NONUS; Nikolai LEBOVKA; Jean Louis LANOISELLE; Henri EL ZAKHEM
• POLIPHENOLS CONTENT IN RAW COWPEA (Vigna unguiculata L. Walp.)
  Viana, D. S; Pereira, E. J; Lucia Maria Carvalho; Carvalho, J. L.V; Marilia Regini Nutti; Nunes, M.C; Rocha, M. M
• TAIOBA (Xanthosoma sagittifolium): DIETARY FIBER CHARACTERISTICS OF THE LEAF AND INTESTINAL SHORT-CHAIN FATTY ACIDS OF RATS FED THE COOKED TAIOBA LEAF POWDER
  Elisa Bernardes Monteiro; Elisa de Almeida Jackix; Jaime Amaya-Farfan
• EVALUATION OF BASIC LABEL INFORMATION ON MILK-BASED BEVERAGES
  Juliana C. S. Rigueira; GABRIELA ROCHA FERNANDES; Iara Camila de Almeida Bolina; Letícia Belino; Natielle Menezes
• PERFIL DE TEXTURA DE QUEIJOS TIPOS MINAS PRODUZIDOS COM PASTEURIZAÇÃO LENTA E RÁPIDA
  Flavia Correia Pereira; TONELLI, G.; LEONARDO MAGALHÃES DE CASTRO; Sueli Ciabotti; Elisa Norberto Ferreira Santos; Marlene Jerônimo
• INFLUENCE OF ADDITION OF MICROENCAPSULATED Bifidobacterium BB-12 ON THE SENSORY PROPERTIES OF FROZEN YOGURT
  Elane Schwinden Prudêncio; Boaventura, B. C. B.; Carlise B. Fritzen-Freire; Nathalia Aceval Arriola; Gielen Delfino dos Santos; Stephanie Silva Pinto
• ANTIMICROBIAL PROPERTIES OF WHEY PROTEIN/GLYCEROL EDIBLE FILMS INCORPORATED WITH ORGANIC ACIDS SALTS
  AMELIA CATALINA RUBIOLO; MAURICIO GERMÁN DAVID; LEONARDO MARTÍN PEREZ; ROXANA ANDREA VERDINI
• NUTRITIONAL QUALITY AND ACCEPTABILITY OF CEREAL BARS PREPARED WITH PUMPKIN SEED FLOUR (Cucurbita maxima L.)
  SILVA, J.S.; ANGELITA DUARTE CORRÊA; Ana Carla Marques Pinheiro; Renato Silva Leal; LAGE, F.F
• HYDROLYZED WHEY PROTEIN ENHANCES HEAT SHOCK PROTEIN (HSP70) IN SKELETAL MUSCLE OF RATS
  Jaime Amaya-Farfan; Pablo Lollo; Priscila Morato; Carolina Soares de Moura
• EFFECTS OF DIETARY WHEY PROTEINS ON THE HSP70 EXPRESSION IN DIFFERENT TISSUES OF THE RAT
  Jaime Amaya-Farfan; Pablo Lollo; Priscila Morato; Carolina Soares de Moura
• PREPARATION OF DIET ASSAI-FILLED COOKIE
  Silvia Cristina Sobottka Rolim de Moura; Paulo E. R. Tavares; Gisele Anne Camargo; Cristiane C.R. Gomes Ruffi; Giulianna San Giacomo Silveira Simões; Maria Teresa Bertoldo Pacheco; Cristiane Rodrigues Gomes Ruffi
• THERMOPHYSICAL PROPERTIES OF UMBU AND CAJA SEEDS
  Renata Duarte Almeida; Maria Elita Martins Duarte; Mario Eduardo Rangel Moreira Cavalcanti Mata; Renata Duarte Almeida; Marcos José de Almeida Gama
• ELECTROPHORETIC PROFILE OF MECHANICALLY SEPARATED MEAT (MSM) AND FILLET OF FRESH NILE TILAPIA (OREOCHROMIS NILOTICUS) AND EVALUATION OF THE PROTEIN INTEGRITY IN MSM CANNED PÂTÉ
  Marilia Penteado Stephan; [email protected]; [email protected]; Tatiana L. Azevedo; Alexsandro A. Santos; [email protected]
• EMULSIFICATION ACTIVITY OF PHYCOCYANIN FROM MICROALGA Spirulina platensis
  Telma E. Bertolin; Christian Oliveira Reinehr; Lisiane Azambuja Franken; Laura Delise da Silva Tochetto; Ellen Francine Rodrigues
• UTILIZATION OF ELECTROPHORESIS (SDS-PAGE) FOR MONITORING THE CONCENTRATION AND FRACTIONATION OF WHEY PROTEIN USING ULTRAFILTRATION PROCESS
  Marilia Penteado Stephan; Tatiana L. Azevedo; [email protected]; Luiz Fernando M. da Silva; Renata V. Tonon; Caroline Mellinger-Silva; Lourdes Maria Corrêa Cabral; Marilia Penteado Stephan; [email protected]
• CLARITY OF PULP CAGAITA ENZYME TREATMENT AFTER A DIFFERENT CONDITIONS FOR CLARIFICATION BY MICROFILTRATION: PRELIMINARY STUDY
  Roberto E. P. Figueiredo; Patrícia Gomes; Nicolas Tebaldi; Lucia Maria Carvalho; Flávio Cardoso
• OBTAINING PHENOLIC COMPOUNDS OF CAMBUCI (CAMPOMANESIA PHAEA BERG)
  Bagetti, M.; Marcelo Alexandre Prado; Michelly Paludo
• CLASSIFICATION OF HONEY BY MULTIVARIATE ANALYSIS OF ELECTRICAL CONDUCTIVITY, pH AND CHROMATIC COMPONENTS
  Maria Brígida dos Santos Scholz; Fabrício Pires Bianchi; SILVA,C.V.; mayka pedrão
• EFFECT OF WHEY PROTEIN BASED COATING ON WEIGHT LOSS, TEXTURE AND STRUCTURE OF FROZEN STRAWBERRIES AS AFFECTED BY FREEZING RATE
  AMELIA CATALINA RUBIOLO; MARINA DEL VALLE SOAZO; ROXANA ANDREA VERDINI
• STRESS RELAXATION BEHAVIOUR OF CURED BEEF CARPACCIO TREATED WITH HIGH HYDROSTATIC PRESSURE (HHP)
  Paula Ormando; Sergio R. Vaudagna; Claudio Sanow; [email protected]; Maria Laura Vranic
• FUNCTIONAL PROPERTIES OF JABOTICABA SKINS FLOUR
  SILVA, J.S.; Tamara R. Marques; ANGELITA DUARTE CORRÊA; LAGE, F.F
• Influence of organic and conventional production system on the microbiological quality of lettuce varieties
  Daniele Fernanda Maffei; SILVEIRA, N.F.A; neliane silveira; Daniele Fernanda Maffei
• DIET-INDUCED OBESITY SUPLEMENTATED WITH CLA AND/OR PHYTOSTEROL DECREASED OXIDATIVE STRESS AND LIPOPEROXIDATION IN PLASMA OF SPRAGUE-DAWLEY RATS.
  Mário Roberto Maróstica Júnior; Rafaela da Silva Marineli; Anne y Castro Marques; Ângela Giovana Batista; Cibele Priscila Busch Furlan
• ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION OF AQUEOUS EXTRACTS OF VEGETABLE AND AGRO-INDUSTRIAL RESIDUES
  Keityane B. Bergamaschi; Priscilla S. Melo; Ana Paula Tiveron; Adna Prado Massarioli; Tatiane L. C. Oldoni; Risia C.C. Lacerda; Rosângela Maria Neves Bezerra; Ivani A.M. Moreno; Severino Matias de Alencar
• CLA AND/OR PHYTOSTEROL, ADDED TO DIET-INDUCED OBESITY, MODULATED BODY FAT AND REGULATED SACIETY HORMONES IN SPRAGUE-DAWLEY RATS.
  Mário Roberto Maróstica Júnior; Rafaela da Silva Marineli; Anne y Castro Marques; Cibele Priscila Busch Furlan
• Effect of the addition of dietary fibers on the quality of pre-baked pizza doughs
  Simone Shiozawa; Caroline Joy Steel; Yoon Kil Chang
• IMPACT OF EDIBLE COATINGS FORMULATED WITH CHITOSAN AND CASSAVA STARCH ON THE CONSERVATION OF MANGABA (Hancornia speciosa GOMES)
  MARCELO AUGUSTO GUTIERREZ CARNELOSSI; Maria Aparecida Azevedo Pereira da Silva; Luciana Cristina Lins de Aquino Santana; MARIA LUCIA NUNES; Danilo Santos Souza; Itana da Purificação Costa; Jane Delane Reis Pimentel Souza
• SENSORY ANALYSIS OF CHICKEN PRODUCTS WITH A MICROBIAL FAT SUBSTITUTE
  MARCIANE MAGNANI; Calliari, C. M.; Raul J. H. Castro-Gomez
• ISOLATION AND CHARACTERIZATION OF A NOVEL MICROBIAL TRANSGLUTAMINASE
  Hélia Harumi Sato; Ricardo Rodrigues de Melo
• EXTRACTION OF COLLAGEN FROM THE CONNECTIVE TISSUE OF IMMUNOCASTRATED PIGS TESTICLES USING FRACTIONAL FACTORIAL DESIGN
  Gislaine Simões; EXPEDITO TADEU FACCO SILVEIRA; Elza Iouko Ida; Massami Shimokomaki
• INTEGRAL BREAD DEVELOPMENT Type FRICA BREAD WITH TO MIXTURE OF FLOUR OF LINSEED AND WHEAT
  Elena Cavieres Rebolledo
• FORMULATION OF KOSHER FROZEN DESSERT WITH FUNCTIONAL CHARACTERISTICS
  Cecilia Gertosio Salinas; RAUL MOLINA
• PHYSICAL AND SENSORY ANALYSIS OF SLICED BREAD WITH COWPEA BEAN FLOUR
  Maria Inês Sucupira Maciel; Diana Tereza Cavalcanti; Rosa Maria Pimentel de Andrade
• MICRO-OXYGENATION DURING AGING OF A RED TANNAT WINE FROM SOUTH REGION OF RIO GRANDE DO SUL-BRAZIL
  Cesar Valmor Rombaldi; Ferri, Valdecir Carlos; Silva, Jorge Adolfo; Gabardo, Marcos
• CHEMICAL AND MICROBIOLOGICAL EVALUATIONS OF SLICED BREAD WITH COWPEA BEAN FLOUR
  Rosa Maria Pimentel de Andrade; Diana Tereza Cavalcanti; Maria Inês Sucupira Maciel
• Improving nutritional quality and increasing fibrinolytic enzyme activity of soybean meal by B. subtilis with Solid-state fermentation
  Fengxia Lu; Hua Bi; Zhaoxin Lu
• Construction of Escherichia coli mutants that could produce different structures of lipid A
  Feng Shi; Ye Li; Yaning Han; Xiaoyuan Wang
• Lipopolysaccharide structure and phenotype of rfaD knockout Escherichia coli mutant
  Xiaoqing Hu; Feng Shi; Ye Li; Jianli Wang; Xiaoyuan Wang
• Incorporation of Artrospira platensis biomass in pasta products
  Alexia Torres
• SENSORY DEVELOPMENT AND CHARACTERIZATION OF THE CAPPUCCINO WITH GRANOLA SKIMMED YOGURT
  Fábio Martins Campos; Flávia Regina Passos; Souza, J. F.
• MATHEMATICAL MODEL FOR PREDICTING GROWTH OF STAPHYLOCOCCUS AUREUS AT VARIOUS TEMPERATURES IN HAM
  Gwang-Hee Kim; Xihong Zhao; Myoung-Su Park; Fereidoun Forghani; Ha-Na Kim; Bo-Geum Park; Joong-Hyun Park; Jun Wang; Deog-hwan Oh
• MECHANICAL PROPERTIES OF BAKED TRAYS BASED ON CASSAVA STARCH AND CASSAVA BAGASSE
  Flávia Debiagi; Beatriz M. Marim; Mali, S.
• WATER SORPTION ISOTHERMS AND ABSORPTION CAPACITY OF BIODEGRADABLE TRAYS BASED ON CASSAVA STARCH AND POLYVINYL ALCOHOL
  Flávia Debiagi; Beatriz M. Marim; Mali, S.
• Phenolic acid composition and antioxidant activity of Novel Red Ginseng(NRG) prepared by hot-air drying and vaccum drying
  Choi, Sang-Yoon; Rhee, Young Kyoung; Lee, Min-Young; Jung, Kyung Hee; Hong, Hee-Do; Kyung Tack Kim; Cho, Chang-Won; Rho, Jeonghae; Young-Chan Kim
• Recovery of Bioactive Compounds from Sorghum Distillery Residue
  Bonnie Sun Pan
• Determination of fatty acid profile in butterfat and vegetable oils by fluorescence spectroscopy
  Xiaoming Liu
• Optimization of microwave cooking of hotpot dish in terms of nutrient preservation, taste and energy consumption
  Jean-Claude LAGUERRE; GADONNA WIDEHEM Pascale; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]
• CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM
  Michiko Fuchigami
• CHARACTERIZING THE ISOLATED BIOACTIVE COMPOUNDS FROM YEAST FERMENTED KUMQUAT EXTRACT FOR THEIR ANTI-INFLAMMATORY EFFECTS WITH RAW264.7 CELLS
  Hui-Huang Chen; Li-Chen Chen; Ya-Chun Chen; Shih-Bin Lin; [email protected]; Yu-Ling Peng
• OPTIMISATION OF BAMBARA GROUNDNUT (VIGNA SUBTERRANEA (L) VERDC.) MILK PRODUCTION PROCESS
  Victoria A. Jideani; Yvonne Y. Murevanhema
• COMPARISON OF INVERTASE DERIVATIVES FOR SUCROSE HYDROLYSIS IN FLUIDIZED BED REACTOR
  Ana Lucia Chung Caravante; Rubens Monti; Antonio José Goulart; [email protected]; [email protected]
• CENTESIMAL COMPOSITION OF BABY CORN DUE TO POTASSIUM FERTILIZATION
  Edmar Clemente; Simone Correia Molina
• EFFECTS OF IRRADIATION ON LIGNIFICATION AND RELATED ENZYME ACTIVITY OF POSTHARVEST WATER BAMBOO SHOOTS
  Zisheng Luo
• NEAR INFRARED SPECTROSCOPY FOR DETERMINING PROTEIN, BREAK FLOUR AND MOISTURE IN WHEAT
  Vitória Ribeiro Garcia de Figueiredo; Terrile, Amelia Elena; Maria Brígida dos Santos Scholz
• APPLICATION OF TECHNIQUE OF SENSORY FREE CHOICE PROFILE TO DESCRIBE COFFEE REGIONAL.
  Vitória Ribeiro Garcia de Figueiredo; SEVIDANIS, M.M.; RABELO, Marcos; Maria Brígida dos Santos Scholz
• FLAVONOIDS PROFILE OF RED WINES FROM SÃO JOAQUIM – SC
  Marilde Bordignon-Luiz; Gris, E. F.
• DIVERSITY OF NUTRITIONAL AND TECHNOLOGICAL ASPECTS OF BEANS CULTIVARS (Phaseolus vulgaris)
  Cíntia Sorane Good Kitzberger/IAPAR; Maria Brígida dos Santos Scholz; RABELO, Marcos; Vitória Ribeiro Garcia de Figueiredo; SEVIDANIS, M.M.
• EGG YOLK BY-PRODUCTS AS A SOY PROTEIN REPLACER IN POULTRY MEAT PÂTÉ
  Wieslaw Kopec; Marco Antinori; Malgorzata Korzeniowska
• THE EFFECT OF DIETARY SUPLEMENTATION WITH SELENIUM ON THE ANTIOXIDATIVE POTENTIAL OF SEPARATED CHICKEN LEG MUSCLES
  Wieslaw Kopec; Malgorzata Korzeniowska
• THE POTENTIAL FUNCTIONALITY OF RICE BRAN WAX ORGANOGEL TO DEVELOP FAT STRUCTURE IN ICE CREAM
  Daniele C Zulim Botega; H. Douglas Goff; Alejandro Marangoni; Daniele C. Zulim Botega
• ENRICHMENT OF GROUND ROASTED COFFEE WITH CALCIUM SALTS
  Nilson Souza; Luana Nascimento de Paula; Lucia F. Dias
• Use of natamycin as a preservative of baked goods.
  Joss Delves-Broughton
• "GREEN COFFEE OIL FROM DIFFERENT PARENTS OF C. CANEPHORA: CHARACTERIZATION AND EVALUATION OF ITS POTENCIAL TECHNOLOGICAL USE”
  Rauen-Miguel, A. M. O.; [email protected]; [email protected]; [email protected]; MARTA GOMES DA SILVA
• MICROSTRUCTURAL EVALUATION OF CHOCOLATE FILLINGS
  Alline Aurea do Amaral; Suzana Caetano da Silva Lannes
• OCCURENCE OF 13 POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN VEGETABLE OIL BLENDS
  [email protected]; Silvia A. V. Tfouni; REGINA PRADO ZANES FURLANI; Gabriela R. Padovani
• A MULTIDISCILINARY APPROACH ON CONTAMINATION CHALLENGES TO INTRODUCE RENEWABLE CHEMICALS AND BIOFUELS PRODUCTION IN BRAZILIAN SUGARCANE MILLS
  Amanda de Souza; Arthur Cordon; Rodrigo Pires de Campos Ramirez; Fernando Pretola; Ana Paula Goes; Wilson A. Araujo; Rodrigo Saboia
• B-conglycin regulates gene expression involved in cholesterol and triacylglycerol homesostasis in rats fed a hypercholesterolemic diet
  Aureluce Demonte; EDERLAN DE SOUZA FERREIRA; Daniella de Barros Rossetto; Maraiza Aparecida Silva; VALDIR AUGUSTO NEVES; Cleslei Fernando Zanelli
• POTENTIAL ANTIMICROBIAL AND EVALUATION INSTRUMENTS OF ACTIVE FILM EMBEDDED WITH LACTIC ACID
  EBER ANTONIO ALVES MEDEIROS; TAILA VELOSO DE OLIVEIRA; TAILA VELOSO DE OLIVEIRA; Thaís Silva Calatroni
• SENSORY ACCEPTANCE OF OSMOTICALLY DEHYDRATED BANANA DA TERRA (MUSA SAPIENTUM) DURING STORAGE
  Thaís Silva Calatroni; Thaís Silva Calatroni; [email protected]; Renata Cristina Ferreira Bonomo; [email protected]; Medeiros, E.A.A.
• PRECARIEDADE DE COMER PARA SOBREVIVER
  Ellen Monyck Custódio Braga
• SENSORY AND PHYSICOCHEMICAL ANALYSIS OF PRODUCTS MADE FROM FLOUR YAM (DIOSCOREA SP.)
  Roberta Kruger; Simone Aparecida Hoffmann; Renata Dartora Lecheski
• EFFECT OF DIETARY SUPPLEMENTATION OF CHELATED SELENIUM ON THE POULTRY MEAT QUALITY
  Massami Shimokomaki; Adriana Lourenço Soares; Alexandre Oba; Lara Gonçalves de Medeiros; Gleice Rocha dos Santos; Flávia M. Beteto; Juliana Nunes de Almeida
• Chitosan Oligosaccharides Protect Rat Cortical Neurons against Aβ40-Induced Neurotoxicity
  Xueling Dai
• DEVELOPMENT OF MORTADELLA BOLOGNA ADDED OF GREEN BANANA BIOMASS AND LINSEED WITH FAT REPLACEMENT BY CARRAGEENAN AND PECTIN
  Roberta Kruger; Marinez Muraro; Bárbara Cristina Marujo Amorim
• GLUTATHIONE PEROXIDASE AND SECRETED PHOSPHOLIPASE A2 ENZYMATIC ACTIVITIES IN PSE (PALE, SOFT, EXUDATIVE) POULTRY MEAT
  Gleice Rocha dos Santos; Denis F. Marchi; Juliana Nunes de Almeida; Juliana Nunes Almeida; Adriana Lourenço Soares; Massami Shimokomaki
• IN VITRO ANTIBACTERIAL ACTIVITY OF ESSENTIAL OILS OF CONDIMENTS AND SPICES METHOD FOR DISSEMINATION IN BOARDS
  Rogério Luis Cansian; Geciane Toniazzo; V. Astolfi; Cesaro, A. de; Cenci, A.; Ugalde, M.L.
• Lipid peroxidation and acceptability of hamburgers with added carob flour (Ceratonia siliqua L.)
  CLAUDIA SEVERO DA ROSA; Kubota E.H.; Stein, M.; Gabriela Predebon Nogara; Vizzoto, M.
• STABILITY OF BIOACTIVE COMPOUNDS IN FROZEN PULP OF CANJIQUEIRA (Byrsonima cydoniifolia A. JUSS.)
  Mariana Ferreira Oliveira Prates; Raquel Pires Campos; Carlos Rodrigo Lehn; Priscila Aiko Hiane
• OPTIMIZATION OF EXTRACTION CONDITIONS OF BOUND PHENOLIC COMPOUNDS FROM CHILEAN NATIVE CORN (Zea mays L.) BY RESPONSE SURFACE METHODOLOGY
  LENA GALVEZ RANILLA; Jorge Saavedra Torrico; Débora Rojas-Ibáñez; ANA QUESILLE-VILLALOBOS
• EFFECT OF SOLVENT TYPE ON PHENOLICS AND TANNIN CONTENT AND ANTIOXIDANT ACTIVITY IN CANJIQUEIRA (Byrsonima cydoniifolia A. JUSS.) EXTRACTS
  Mariana Ferreira Oliveira Prates; Raquel Pires Campos; Priscila Aiko Hiane
• PRODUCTION AND CHARACTERIZATION OF INULINASE BY SOLID STATE FERMENTATION IN BATCH AND FED-BATCH MODE
  V. Astolfi; Helen Treichel; Marcio Mazutti; E. Rigo; Ugalde, M.L.
• EVALUATION OF THE LACTIC ACID BACTERIA ISOLATED FROM HUMAN MILK
  Carusi, J.; Darlila A. Gallina; Aline O. Garcia; Izildinha Moreno; Fabiana Trento
• FREE PHENOLIC COMPOUNDS, ANTIOXIDANT CAPACITY AND COLOR DETERMINATION OF THIRTY-THREE ACCESSIONS OF CHILEAN NATIVE MAIZE (Zea mays L.)
  Beatriz Cancino-Madariaga; Jorge Saavedra Torrico; Marcia Paredes-Gaona; Nicole Herrera-Videla; ANA QUESILLE-VILLALOBOS; ADRIAN GONZÁLEZ-MUÑOZ; LENA GALVEZ RANILLA
• INFLUENCE OF LIGHT INTENSITY AND WAVELENGHT ON GROWTH AND MORFHOLOGY OF
  Anderson Cesar Dutra
• The effect of the Jabuticaba Sabará (Myrciaria jabuticaba Vell Berg)’s jam processing in the total phenolic values.
  Janclei Coutinho; Michelly Paludo; Coutinho, J. P.; Marcelo Alexandre Prado; Bagetti, M.
• Profile of fermented milk consumers in the city of Sete Lagoas
  Aline Cristina Arruda Gonçalves; Natielle Menezes; Letícia Belino; Iara Camila de Almeida Bolina; GABRIELA ROCHA FERNANDES
• ETHANOL PRECIPITATION AND ULTRAFILTRATION OF INULINASES FROM KLUYVEROMYCES Marxianus
  Simone Maria Golunski; Marceli Fernandes Silva; Marco Di Luccio; Helen Treichel
• EFFECT OF CITRIC ACID AND GLYCEROL ON ZETA POTENTIAL AND SIZE OF MONTMORILLONITE NANOPARTICLES
  Soraia Borges; Gustavo H. D. Tonoli; Viviane M. Azevedo; Marali Dias; Ana Letícia R. Costa; NILDA DE FÁTIMA FERREIRA SOARES; EBER ANTONIO ALVES MEDEIROS
• Rapid Immunoassay for the Detection of Bovine Adipose Tissue
  Kamil Gajewski; Y-H. Peggy Hsieh
• REPEATABILITY ASSAY FOR PROTEOMIC ANALYSIS OF POTATO SAMPLES
  ANA CAROLINA MAISONNAVE ARISI; BALSAMO, G.M.; Mello CS
• ENZYMATIC ACTIVITY OF INULINASE FROM Aspergillus niger
  José Vladimir de Oliveira; Helen Treichel; Marceli Fernandes Silva; Graciele Kuhn; Simone Maria Golunski
• AROMATIC PROFILE, ANTIOXIDANT ACTIVITY AND CONCENTRATION OF TOTAL POLYPHENOLS IN SPARKLING WINES PRODUCED WITH NON-CLASSICAL VARIETIES
  Marilde Bordignon-Luiz; Rosier, J.P.; Caliari, V.
• Optimal conditions of extraction of total phenolic compounds from the residue of the cold pressing of the Brazil nut (Bertholletia excelsa)
  Alexandre Torres; Suellen Gomes Moreira
• MACAUBA (ACROCOMIA ACULEATA) PALM TREE: INDUSTRIAL EXTRACTION PROCESS OF OILS
  Gisele Cristina Rabelo Silva; Gisele Cristina Rabelo Silva
• DEVELOPMEMNT AND CHARACTERIZATION OF EDIBLE FILMS OF RAW AND FERMENTED BEANS (Vigna unguiculata)
  Marisela Granito; Marisela Granito
• RESISTANCE OF FREE AND MICROENCAPSULATED BIFIDOBACTERIA EXPOSED TO HEAT TREATMENTS
  Cristiane Silveira; Boaventura, B. C. B.; Stephanie Silva Pinto; Carlise B. Fritzen-Freire; Carolinne O. Dias
• DIFFERENTIAL SCANING CALORIMETRY, THERMOGRAVIMETRY AND DIFFERENTIAL THERMAL ANALYSIS OF INULIN.
  Filho, M. A. S. C.; Luiz Gustavo Lacerda; Almeida, R. R.; Daniel Ernesto Rodríguez Fernández; WARNECKE. C. G.; MURAKAMI, F. S.; [email protected]; Seidel, T.
• extraction optimization of watermelon albedo phenolic compounds using response surface methodology
  Edna R. Amante; Carolinne O. Dias; Gielen Delfino dos Santos; Nathalia Aceval Arriola; Elane Schwinden Prudêncio; Boaventura, B. C. B.
• THERMAL CHARACTERIZATION OF AVOCADO (Persea americana) SEED UNDER OXIDATIVE ATMOSPHERE
  AMBRÓSIO, M. B. I.; LIMA, R. C.; SELINGA, N. G.; Ivo Demiate; Filho, M. A. S. C.; Luiz Gustavo Lacerda; Schnitzler, E.
• PURIFICATION OF PECTINASES PRODUCED BY Aspergillus niger ATCC 9642 USING AQUEOUS TWO PHASE SYSTEMS
  EUNICE VALDUGA; Marco Di Luccio; Márcia Maria Santin Trentini
• USE OF CAPSUL AND K4484 AS ENCAPSULATING AGENTS TO PREPARE MICROPARTICLES OF PURPLE CACTUS PEAR PULP (Opuntia ficus-indica)
  Cristina Vergara; Carmen Sáenz; Beatriz Cancino Madariaga; Jorge Saavedra Torrico; Paz Robert
• PROXIMATE AND FATTY ACID COMPOSITIONS OF ARTICHOKE (CYNARA SCOLYMUS) PARTS CULTIVATED IN BRAZIL
  Thiago Claus; Hevelyse Munise Celestino dos Santos; Makoto Matsushita; Jesuí Vergilio Visentainer; [email protected]; joana; Elton Guntendorfer Bonafé
• CERAMIC MEMBRANES FRACTIONATION TO OBTAIN BETALAIN PIGMENT FROM CACTUS PEAR JUICE
  Carmen Sáenz; Beatriz Cancino Madariaga; Cristina Vergara; Andrés Ramírez Salvo; Paz Robert
• Colour development of molten glucose, fructose and sucrose at high temperatures
  María Paz Luna A.; Jose Miguel Aguilera
• NANOFILTRATION MEMBRANES PROCESS TO CONCENTRATE BETALAIN PIGMENT FROM CACTUS PEAR JUICE
  Beatriz Cancino Madariaga; Carmen Sáenz; Carolina Contreras; Paz Robert; Andrés Ramírez Salvo
• SENSORY ACCEPTABILITY OF SQUID (Illex argentinus) RINGS PRESERVED BY GAMMA IRRADIATION DURING REFRIGERATED STORAGE
  María Isabel Yeannes; Patricia Narvaiz; Maria Constanza Cova; Alejandra Tomac
• INFLUENCE OF PULSED ELECTRIC FIELD PROTOCOLS ON THE PERMEABILIZATION AND SURVIVAL OF RUCOLA LEAVES
  Katarzyna Dymek; Federico Gomez
• DRYING STARCH NATIVE YAM
  Renata Duarte Almeida; Maria Elita Martins Duarte; Leila Nunes; Mario Eduardo Rangel Moreira Cavalcanti Mata; Anastácia Maria M. C. Nóbrega
• Anthocyanin and Carotenoid Composition of Araçaúna (Psidium eugeniaefolia), a Fruit from the Brazilian Atlantic Forest
  ELAINE BERGER CERESINO; Mercadante, A.Z
• Kinetics of extraction of compounds of Arrabidaea chica using carbon dioxide supercritical, ethanol and water as solvents
  de Paula, J. T.; Losiane Cristina Paviani; Mary Ann Foglio; Fernando Antonio Cabral
• EFFECT OF MICROFLUIDIZATION ON THE DISTRIBUTION OF ALPHA-TOCOPHEROL IN MICROCAPSULES OBTAINED BY SPRAY DRYING.
  Antonio Jimenez Aparicio; Gustavo Gutierrez Lopez; Humberto Hernández; María Eugenia Jaramillo; Liliana Alamilla-Beltrán; María Ximena Quintanilla Carvajal
• HEAT TREATEMENT EFFECT UPON THE BETALAINS CONTENT AND COLOUR PARAMETERS IN BEVERAGES MODEL SOLUTIONS OF PURPLE CACTUS PEAR (Opuntia ficus-indica) AT DIFFERENT pH
  Carmen Sáenz
• EFFECTS OF PRUNING ON PHYSIOLOGICAL DETERIORATION, ENZIMATIC ACTIVITY AND PHENOLIC COMPOUND LEVELS IN CASSAVA ROOTS (MANIHOT ESCULENTA CRANTZ) CV. CATARINA AMARELA
  Marcelo Alexandre Prado; FONSECA Jr, N.S.; Danesi, E. D. G.; Alisson dos Reis Canto
• MARKET EVALUATION OF A NEW PRODUCT: FROZEN YOGURT ADDED TO PROBIOTIC CULTURES AND QUINOA FLOUR (Chenopodium quinoa Willd)
  Deisy A. Drunkler; Aline A. Corbari; Naieli Mucke; Leidiane Andreia Acordi Menezes; Mariana Manfroi Fuzinatto
• ANALYSIS OF QUAIL MEAT COLOR: MEAT AND LAYING QUAIL BREEDS
  Vittor Zancanela; Eliana M. Baldissera; Daiane de O. Grieser; Cassandra TERRES-RIBEIRO; Leidiane Andreia Acordi Menezes; Mariana Manfroi Fuzinatto
• PHYSIOLOGICAL DETERIORATION IN CASSAVA ROOTS (MANIHOT ESCULENTA CRANTZ): HISTOLOGICAL CHANGES IN CATARINA AMARELA AND CATARINA BRANCA CULTIVARS
  Marcelo Alexandre Prado; FONSECA Jr, N.S.; Danesi, E. D. G.; Alisson dos Reis Canto
• FERMENTATION OF DEFATTED SOYBEAN FLOUR WITH MONASCUS PURPUREUS AS A BIOPROCESS TO ENHANCE AGLYCONE ISOFLAVONES CONTENT
  Heloyse Hott Paulino; Sandra Regina Georgetti; Elza Iouko Ida; Aline Heloisa Vicensoti; Uenifer Couto; Luciane Yuri Yoshiara; Josemeyre Bonifácio da Silva; Cíntia Ladeira Handa
• CAPILLARY ELECTROPHORESIS (CE) OF THE PHENOLIC PROFILE ALTERATION OF BEE POLLENS POLLUTED WITH METALS
  Montenegro G.; Delaunay N.; Gareil P.; Enrique Mejías Barrios
• REVERSED-PHASE HPLC FOR THE SEPARATION OF PHENOLIC ACIDS COMMONLY FOUND IN VEGETABLE OILS
  KARLA LEAL DE LYRA; REZENDE, V.S.; Vanessa Castelo Branco; Alexandre Torres
• CHEMICAL CHARACTERIZATION OF CHILEAN NATIVE MONOFLORAL BEE HONEY EXTRACTS BY CAPILLARY ELECTROPHORESIS
  Montenegro G.; Delaunay N.; Gareil P.; Enrique Mejías Barrios
• GLUTEN-FREE EXTRUDED SNACKS MADE FROM LENTIL-BASED FORMULATIONS FORTIFIED WITH DIETARY FIBERS
  José de Jesus Berrios
• Functional and physico chemical Characterization of yam starch for industrial application
  Olubunmi Akinwumi; Dotun Ogunniyan; Otegbayo Bolanle Omolara
• THE EFFECTS OF TEMPERATURE ON VISCOSITY OILS REMOVED AT DIFFERENT STAGES OF RICE BRAN (ORYZA SATIVA L.) OIL PROCESSING
  Sara Albino Antunes; Marcelo Lanza; Haiko Hense
• EFFECTS OF PRE-PLANTING TREATMENTS ON ARRACACHA SPROUT CONSERVATION
  [email protected]; ELLEN KARINE ROCO PIFFER; [email protected]; Edmar Clemente
• POST-HARVEST CONSERVATION OF ARRACACHA UNDER ESSENTIAL OIL AND COOLING TREATMENTS
  [email protected]; ELLEN KARINE ROCO PIFFER; [email protected]; Edmar Clemente
• Chemical Characterization of some Nigerian yams.
  Otegbayo Bolanle Omolara; Oroniran O.O; OLUNLADE , Babatunde; Ogunniyan Dotun
• BIOACTIVE PEPTIDES FROM FISH MUSCLE
  Professor Nazlin K Howell; Dr Chitundu Kasase
• INFLUENCE OF LINSEED AND SOY OILS ON LIPIDIC PROFILE IN BROILER MEAT
  Katia Sivieri; ELISA HELENA GIGLIO PONSANO; Manoel Garcia Neto; Marcos Franke Pinto; Ana Paula da Silva Almeida; Elisa Helena Giglio Ponsano
• Fructooligosaccharides increase bone mineral density through an interleukin-6-mediated mechanism in growing female Wistar rats
  Anne y Castro Marques; Mário Roberto Maróstica Júnior; Cinthia Baú Betim Cazarin; Claudia Cardoso Netto; Glaucia Carielo; Rafaela da Silva Marineli
• CONSUMER KNOWLEDGE AND PRACTICES TOWARD FOOD SAFETY IN TRINIDAD AND TOBAGO: A POPULATION STUDY.
  Carelene Lakhan
• Addressing Food Security Through Educational Capacity Building in Tanzania
  Don Mercer
• An IUFoST Guide for Fruit and Vegetable Drying in Sub-Saharan Africa
  Don Mercer
• DEVELOPMENT AND EVALUATION OF NANOCOMPOSITES FILMS FROM WHITEMOUTH CROAKER (Micropogonias furnieri) PROTEIN ISOLATE AND MONTMORILLONITE
  Carlos Prentice; Sandriane Pizato; Juliana Thais Andreghetto De Souza; Sandriane Pizato; William Renzo Cortez-Vega; CARLOS PRENTICE-HERNÁNDEZ
• USE OF A CHEMOMETRIC METHOD IN THE DETERMINATION OF THE ANTIOXIDANT PROFILE OF FRESH LITCHI FRACTIONS SUBMITTED TO DRYING.
  QUEIROZ, ESTELA DE REZENDE; Celeste Maria Patto de Abreu; OLIVEIRA, KELLY DA SILVA; SPILLER, SAMIRA HADDAD; QUEIROZ, ESTELA DE REZENDE
• EVALUATION OF FILMS OF WHITEMOUTH CROAKER (Micropogonias furnieri) PROTEIN ISOLATE WITH AND WITHOUT ORGANOCLAYS ADDED
  CARLOS PRENTICE-HERNÁNDEZ; Juliana Thais Andreghetto De Souza; Sandriane Pizato; William Renzo Cortez-Vega
• LIPASE, α-AMYLASE AND TRYPSIN INHIBITORY ACTIVITY OF FRESH LYCHEE FRACTIONS AND IN FRACTIONS SUBMITTED TO DRYING AT 45ºC
  Mayara Neves Santos Guedes; SPILLER, SAMIRA HADDAD; OLIVEIRA, KELLY DA SILVA; Celeste Maria Patto de Abreu; QUEIROZ, ESTELA DE REZENDE
• ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF COMMERCIAL ESSENTIAL OIL OF TURMERIC (CURCUMA LONGA) AGAINST PATHOGENIC BACTERIA
  Gilmar de Almeida Gomes; Liziane Schittler; Weber Robazza; Haiko Hense; Sara Albino Antunes
• Protease-assisted fermentation of heat-denatured goat and cow whey proteins as a process to yield a functional ingredient
  Marisa Guerra; Lesbia Silva; Carlos Alvarado Carrasco; Lesbia Silva
• MICROBICIDAL ACTIVITY OF ISOTHIOCYANATES (ITCS) EXTRACTED FROM HORSERADISH (ARMORACIA RUSTICANA) ROOT ON ORAL MICROORGANISMS
  IL-SHIK SHIN; Ho-Won Park; Su-Jin Kim
• BIOACCESSIBILITY OF ANTIOXIDANTS FROM CHEESE FORTIFIED WITH GREEN TEA Camellia sinensis var. Sinensis
  Paula Toshimi Matumoto Pintro; Sophie Lamothe; Nathalie Rémillard; Hélène V. Petit; Michel Britten; Marcela Boroski
• Chemical constituents and biological activities of essential oil from Stevia leaves
  Ruipeng YU
• Chemical characterization of bee pollen using gas chromatography
  Severino Matias de Alencar; Maria Lucia Masson; Charles Windson Isidoro Haminiuk; INGRIDY SIMONE RIBEIRO CABRAL; Tatiane Luiza Cadorin Oldoni; Solange Teresinha Carpes
• Antioxidant activity of seaweed extracts when applied in tilapia Minced (Oreochromis niloticus)
  INGRIDY SIMONE RIBEIRO CABRAL; Ligianne Din Shirahigue; Solange Teresinha Carpes; Bianchin, Mirelli
• Chromatographic Fingerprint of Polysaccharides from Ganoderma lucidum Spores and Its Profile- Effect Relationship of Immunocompetence
  Jun Dai; Hao-hao Wang; Shang-wei Chen
• PHENOTYPIC AND GENETIC CHARACTERIZATION OF COAGULASE-NEGATIVE STAPHYLOCOCCUS Staphylococcus spp. ISOLATED FROM BRAZILIAN INDUSTRIALIZED SALAMIS.
  CASAES, R. S.; NUNES, R. S. C.; Marassi, C. D; PEREIRA, K. S.; Joab Sampaio Sousa; Vânia Margareth Flosi Paschoalin
• THE EFFECT OF BLEACHING COMBINED WITH ASCORBIC ACID OVER THE COLOR STABILITY OF STORED YACON JUICE
  Maria Lucia Masson; Felipe Miguel Farion Watanabe
• Anti-ulcer and anti-adipogenesis effect of anthocyanins from Rubus coreanus
  Hyo Ihl Chang; Sun-Joong Kim
• Quantitative Identification of Bioactive Phenolics in Detoxified Rhus verniciflua Stokes and Their Protective Effect on Human Keratinocyte and Dermal Fibroblast against Oxidative Stress
  Dae-Ok Kim; Tae-Gyu Nam; Chun-Shan Liu; Min-Woo Han; Soo-mi Ahn; Tae Young Kim; Han Seok Choi; [email protected]; [email protected]
• ANTIOXIDANT ACTIVITY AND INHIBITORY EFFECT ON THE DIFFERENTIATION OF OSTEOCLAST USING ONION DRINK
  Hui-Hsin Lee; Chin-Kun Wang
• EFFECTS OF SULFATE SUPPLEMENT ON PHYTOCHEMICAL ACCUMULATION IN THE RADISH SPROUT
  Lim, Jeong Ho
• EFFECTS BY THE THERMAL EQUALIZED TREATMENTS OF FREEZING SYSTEM IN THE BEEF
  Jeong, Jin Woong; Park, Kee Jai; Lim, Jeong Ho
• HIGH POWER PULSED LIGHT FOR MICROBIAL DECONTAMINATION OF STRAWBERRIES
  Prof. Daiva Leskauskaite; Pranas Viskelis
• THE USE OF FROZEN PANGIUM (Pangium edule Reinw) SEEDS IN FRESH FISH PRESERVATION
  Endang Sri Heruwati
• QUALITY CHANGES OF SALTING CHINESE CABBAGE WITH ELECTROLYZED WATER TREATMENT DURING STORAGE
  Jeong, Jin Woong; Park, Kee Jai; Lim, Jeong Ho
• Optimization of refining process of sesame oil for reducing benzo(a)pyrene
  Lee, Hyeon Gyu; Taekyung Sung; Ji-Soo Lee
• Application of Fiber-Enriched Materials from Apple Peels in a Low Glycemic Index and More Fiber Baked Food
  Lee, Hyeon Gyu; Yujin Jun; In Young Bae
• Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in Broth by Slightly Acidic Electrolyzed Water Generated using Different Total Dissolved Solid (TDS) Materials
  Deog-hwan Oh; Bo-Geum Park; Gwang-Hee Kim; Ha-Na Kim; Fereidoun Forghani; Jun Wang; Xihong Zhao; Myoung-Su Park; Joong-Hyun Park
• DEVELOPMENT OF MULTIPLEX PCR ASSAY FOR THE RAPID DETECTION OF EMETIC BACILLUS CEREUS STRAINS
  Ha-Na Kim; Bo-Geum Park; Deog-hwan Oh; Fereidoun Forghani; Joong-Hyun Park; Myoung-Su Park; Xihong Zhao; Jun Wang; Gwang-Hee Kim
• DESTRUCTION PARAMETERS OF ENTEROCOCCUS FAECALIS FOR ESTABLISHING THE EQUIVALENCE OF PASTEURIZATION BETWEEN CLASSICAL AND MICROWAVE HEATING
  Jean-Claude LAGUERRE; Véronique Rame; David Marier; GADONNA WIDEHEM Pascale
• Properties of chitosan microencapsulated orange oil
  Yue Li; Fang Zhong; Dong Wei
• Investigation of the nutritional value of smoothhound shark (Mustelus mustelus) meat
  Adina Bosch; Gunnar Sigge; Sven E. Kerwath; Donna Cawthorn; Louwrens Hoffman
• ANTIOXIDANT EFFECTS OF THE RESIDUE FROM EXTRACT OF THE MUSHROOM Agaricus blazei IN MILK ENRICHED WITH OMEGA-3*
  Paula Toshimi Matumoto Pintro; Ana Carolina Vital; Dulce A. M. Moreira; Camila P. Croge; Sanfra M.G. da Costa
• Investigation of the chemical composition of smoothhound shark (Mustelus mustelus) meat
  Adina Bosch; Gunnar Sigge; Sven E. Kerwath; Donna Cawthorn; Louwrens Hoffman
• Antioxidative activity of Green Tea or Rosemary extracts against protein oxidation in the production of pork sausages
  [email protected]; Leif Skibsted; Lise Nersting; Mari Ann Tørngren; Sisse Jongberg
• Radical formation in pure and mixed cultures of Listeria innocua and Lactobacillus acidophilus detected by electron spin resonance spectroscopy and spin trapping
  Leif Skibsted; Mogens Larsen Andersen; Nils Arneborg; Anni Bygvrå Hougaard
• Bioactive compounds of blackberry fruits (Rubus sp.)grown in Lavras-Brazil
  Celeste Maria Patto de Abreu; GUEDES,M.N.S.; MARO, L.A.C.; PIO, R.; [email protected]; PATTO, L.S.
• XANTHAN GUM BASED EDIBLE COATING COMBINED WITH OLEIC ACID OR PEPPERMINT ESSENTIAL OIL IN THE PRESERVATION OF STRAWBERRIES (FRAGARIA ANANASSA)
  BIANCA SÁVIA FERREIRA LEITE; Caroline Dellinghausen Borges; Patrícia G. B. de Carvalho; NEIDE BOTREL
• MULTIVARIATE CURVE RESOLUTION OF SPECTRAL DATA OF THE PH-DEPENDENT REDUCTION OF FERRYLMYOGLOBIN BY CYSTEINE
  Helene Pindstrup; Cristina Fernandez; José Manuel Amigo; Leif Skibsted
• GALACTOOLIGOSACCHARIDES SYNTHESIS BY A NOVEL BACILLUS ARYABHATTAI SK 22.003
  Zhenzhen Chen; [email protected]; [email protected]; Bo Jiang
• SUBSIDIES FOR IMPLEMENTATION OF A HAZARD ANALYSIS AND CRITICAL CONTROL POINTS – HACCP – SYSTEM FOR THE PRODUCTION OF ACAI BERRY CREAM (“ACAI IN A BOWL”)
  Gilma Lucazechi Sturion; Michele Scarton
• AFLATOXIN SURVEILLANCE IN FISH POWDER FROM THE AMAZON REGION
  Ariane Kluczkovski; AUGUSTO KLUCZKOVSKI-JUNIOR
• Nutrition quality of bacuri oil
  Magalli Costa Barbosa Lima e Silva; RITA DE CÁSSIA AVELLANEDA GUIMARÃES; Priscila Aiko Hiane
• EXTRACTION, QUANTIFICATION AND DEGREE OF POLYMERIZATION FRUCTAN OF YACON
  Ellem Waleska Nascimento da Fonseca; Contado, J.L.; Celeste Maria Patto de Abreu; [email protected]
• Potential of bambara groundnut (Vigna subterranea (L.) Verdc.) starch and non-starch polysaccharides as new food ingredients
  Victoria A. Jideani; Claudine Diedericks
• Improving the functional properties of Pea Protein Isolate by Transglutaminase
  Ma Xiaojun; Xue Ping
• FREEZING OF PROCESSED CHICKEN MEAT PRODUCTS IN A FORCED-AIR FREEZING TUNNEL
  Marcelo Kaminski Lenzi; Eduarda Molardi Bainy; Marcos Lucio Corazza; LENZI,M.K.
• SENSORY EVALUATION OF TEN CULTIVARS AND ONE LINEAGE OF COWPEA (Vigna unguiculata L. Walp) RAW AND PROCESSED
  SILVA, K. J. D.; FiGUEREDO, P. C. S.; Estefânia F. Garcia; SILVA, J.J; SOUZA, M. P.; ELIZA DOROTEA POZZOBON DE ALBUQUERQUE LIMA; [email protected]
• FOOD SAFETY KNOWLEDGE, ATTITUDE AND BEHAVIOUR OF FOOD DISTRIBUTORS FOR THE NATIONAL SCHOOL NUTRITION PROGRAMME
  Nthabiseng Nhlapo; Ryk Lues; Jurgen Manyatsa; Willem Groenewald
• Effect of Fructose and Glucose on Glycation of Beta-Lactoglobulin in Intermediate Moisture Food Model Systems: Analysis by LC-MS and LC-MS/MS
  Xiaoming Liu; Li Liang; Yingjia Chen; Peng Zhou
• Optimization of Lipase-Catalyzed Synthesis of Acetylated EGCG by Response Surface Methodology
  Zhu song; Zai-xiang Lou; Chao-yang Ma; Shang-wei Chen; Hong-xin Wang; Jun Dai
• USING OF CASHEW KERNEL OIL EXTRACTION RESIDUE TO FORMULATE A CANDY TYPE “PAÇOCA”
  JANICE RIBEIRO LIMA; Ana Carolina O. Nobre; Lana G. S. Garcia; ÍDILA MARIA DA SILVA ARAÚJO; Deborah S. Garruti
• THE USE OF DIFFERENT COWPEA FLOURS (Vigna unguiculata L. Walp) TO PREPARE PASTRIES
  FREIRE FILHO, F. R.; SOUZA, M. P.; Estefânia F. Garcia; SILVA, J.J; FiGUEREDO, P. C. S.; ELIZA DOROTEA POZZOBON DE ALBUQUERQUE LIMA; [email protected]
• Genotypic and geographical segmentation of arabic coffee using self-organizing maps
  Evandro Bona; Maria Brígida dos Santos Scholz; Herily Pereira Sato; André Luis Guimarães Lemes; Jade Varaschim Link
• Determination of bioactive compounds in the fractions of Gefner atemoia
  PINTO,L.M.A.; Celeste Maria Patto de Abreu; CRUZ, L.S. da; SPILLER, SAMIRA HADDAD; ANGELITA DUARTE CORRÊA
• Beta-carotene-loaded liposomes: evaluation of shelf-life and stability under different environmental conditions
  [email protected]; Taíse Toniazzo; Cho, S.; Samantha Cristina de Pinho
• Stability of lipid nanoparticles encapsulating beta-carotene under different stress conditions
  Gomes, G. V. L.; Sola, M. R.; Marostegan, F. P.; Samantha Cristina de Pinho
• Detection of Electron Beam-Irradiated Ingredient in a Pasteurized Liquid Seasoning by Thermoluminescence Analysis: An Inter-Laboratory Study
  Joong-Ho Kwon; Il-Yun Jeong; Jeongeun Lee; Ji-Yeong Baek; Kashif Akram; Jae-Jun Ahn
• Influence of fermentation practices and weak organic acids on ochratoxin A production
  Marina Venturini Copetti; Beatriz IAMANAKA; José R. Mororó; Marta TANIWAKI
• Application of Different Techniques to Detect the Presence of Gamma-irradiated Component in Low Quantity in Non-irradiated Mushroom Powders
  Joong-Ho Kwon; Hye-Jin Park; Gui-Ran Kim; Jae-Jun Ahn; Kashif Akram
• Presence of mycotoxins in the fractions of cocoa processing
  Marina Venturini Copetti; Beatriz IAMANAKA; Daniel P. Lemes; Felipe Nakano; Marta TANIWAKI; Larissa Ferranti
• Ultra high pressure (UHP) infusion of fluorescein to starch
  Seung-Hyun Choi; Ahra Cho; Yoon-Je Chang; Byung-Yong Kim; Moo-Yeol Baik
• A FUNCTIONAL GLYCINE MODULATOR OF FUNCTIONAL ACTIVITY OF HUMAN PHAGOCYTES IN COLOSTRUM
  Mércia Aurélia Gonçalves Leite; [email protected]; [email protected]; ROSA JACINTO VOLPATO; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]
• NUTRITIONAL QUALITY OF BENGAL GRAM (CICER ARIETINUM) GERMINATED USING MINERAL FORTIFIED SOAK WATER
  Jamuna Prakash; Morteza Oghbaei
• NUTRITIONAL COMPOSITION, ANTIOXIDANT PROPERTIES AND PRODUCT FORMULATION UTILIZING ORANGE (CITRUS AURANTIUM) BIO-WASTE (PEEL AND RESIDUE)
  Jamuna Prakash; Shyamala B.N.
• EFFECT OF REMOVE ASTRINGENCY AND GAMMA IRRADIATION AT BREATH OF CAQUI GIOMBO STORAGE UNDER REFRIGERANTION.
  Nágela F. Magave Picanço; Alexandre Oliveira Molina; simone curvo bet
• FEATURING OF SHOPS THAT SELL BUCHADA OF GOAT IN TWO CITIES OF PARAIBA STATE
  Marta Suely Madruga; MARCIANE MAGNANI; Evandro Leite Souza; Luciana Medeiros da Silva Brasil; Angela Lima Menêses de Queiroz
• EXTRACTION OF ANTIOXIDANTS FROM PLANT RAW MATERIALS
  RALAINIRINA; SEGUIN; GADONNA
• Allium cepa attenuates brain edema and BBB dysfunction
  Yi-sook Jung
• CHANGES IN PHYSICAL AND CHEMICAL SUBJECT TO THE PROCESS OF OIL IN FRYING OF FOOD PRODUCTION UNITS IN Cuiabá - MT.
  Lívia de Almeida Rodrigues; Anielly Moraes; Nágela F. Magave Picanço; Alexandre Oliveira Molina; Lívia de Almeida Rodrigues
• EFFECT OF CARVACROL ON SALMONELLA SPP. BIOFILMS ON STAINLESS STEEL SURFACE
  Jane Graton Mikcha; Nancy Sayuri Uchida; Michelle Piovezan; Alex Fiori Silva; Renata Grespan
• HYPOGLYCEMIC EFFECT OF MUNG BEAN COAT IN db/db MICE
  Jung-In Kim; Ha-Neul Choi; Soo-Mi Jeong; Eunok Choe; Malshick Shin
• VALIDATION OF QUANTITATIVE AND QUALITATIVE METHODS FOR DETERMINATION OF GENETICALLY MODIFIED ORGANISMS IN FOODS: A CRITICAL ANALYSIS OF THE CODEX GUIDELINE
  Scheilla Vitorino Carvalho de Souza; Gláucia C.S. Amâncio; Carina Gondim; Jovita E.G.C. Madeira; Carolina Sheng Whei Miaw
• ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS OF THYMUS VULGARIS L. AND SATUREJA HORTENSIS L., THYMOL AND CARVACROL AND SYNERGISTIC POTENTIAL AGAINST SALMONELLA SPP.
  Jane Graton Mikcha; VIVIANE CRISTINA DE SOUZA AMARAL; Ariane C. Fiewski; Expedito N. Silva; Roberto Kenji Nakamura Cuman
• PULP PALM JUSSARA: EFFECTS OF THE TYPE OF PULP EXTRACTION AND PASTEURIZATION IN FINAL PRODUCT QUALITY
  Gisele Anne Camargo; [email protected]; Silvia Cristina Sobottka Rolim de Moura
• Use of dairy by-products for the production of biomass of autochthonous probiotic bacteria.
  Luisina Lavari; Roxana Paez; Alejandra Cuatrin; Gabriel Vinderola
• PHYSICAL AND CHEMICAL CHARACTERIZATION OF MURCOTT 'ORTANIQUE' PULP
  Vanessa Maria dos Santos Santiago; Alexandre José de Melo Queiroz; Rossana Maria Feitosa de Figueirêdo
• OMEGA-3 FATTY ACIDS AND CHEMICAL CONTAMINANTS IN ENCAPSULATED FISH OIL
  Marcelo Antônio Morgano; Raquel Fernanda Milani; REGINA PRADO ZANES FURLANI; Sueli Regina Baggio; Silvia A. V. Tfouni; Gabriela R. Padovani; Monica C. R. Camargo
• RHEOLOGICAL BEHAVIOR OF TOMMY ATKINS MANGO PULP
  Alexandre José de Melo Queiroz; Rossana Maria Feitosa de Figueirêdo
• THE ROLE OF ASCORBIC ACID AND OIL UPTAKE OVER FURAN CONTENT IN FRIED STARCHY FOOD MODEL SYSTEMS.
  Franco Pedreschi; maria mariotti; Kit Granby
• BIOPOLYMERS SYNTHESIS FROM MICROALGAE Spirulina LEB 18
  Roberta Guimarães Martins; Cecília Dutra Garcia Cougo; ANA LUIZA MACHADO TERRA; Igor Severo Gonçalves; VAGNER DA SILVA BRAGA; Michele Greque de Morais; Jorge Alberto Vieira Costa
• SORPTION ISOTHERMS OF FREEZE DRIED CASHEW APPLE JUICE POWDER
  Sueli Rodrigues; José Maria Correia da Costa; MARCOS RODRIGUES AMORIM AFONSO; Géssica Braga Rocha
• INFLUENCE OF POTATO STARCH AND ASCORBIC ACID IN THE EXTENDING OF SHELF LIFE OF Niagara Rosada GRAPE
  VILÁSIA GUIMARÃES MARTINS; Joice Aline Borges
• EFFECT OF CALCIUM CHLORIDE ON THE MICROSTRUCTURAL CHARACTERISTICS OF SUGAR-FREE FUNCTIONAL GUAVA PRESERVES
  Soraia Borges; Patricia A.P.Pereira; Vanessa R. Souz; Thais Lomônaco Teodoro da Silva; Fabiana Queiroz; Eduardo Alves
• EFFECT OF THE CONSUMPTION OF COOKIES ADDED OF BURITI OIL (Mauritia Flexuosa) ON THE VITAMIN A STATUS, LIPID PROFILE, BLOOD GLUCOSE LEVELS AND MURINOMETRIC PARAMETERS OF YOUNG RATS
  Jailane de Souza Aquino; Débora Catarine Nepomuceno de Pontes Pessoa; Rita C. R. E. Queiroga; Robson de Jesus Mascarenhas de Jesus Mascarenhas; T. L. M. Stamford
• INFLUENCE OF SODIUM METABISSULPHITE PHYSICAL PARAMETERS OF LITOPENAEUS VANNAMEI
  João Andrade da Silva; José Marcelino Oliveira Cavalheiro; ANGELA LIMA MENÊSES DE QUEIROZ; Inês Maria Barbosa Nunes Queiroga; Tainá Amaral Barreto; JACQUELINE DA SILVA GUIMARÇES
• SALT INTAKE AND THE PERCEPTION OF SALTINESS IN A HYPERTENSIVE POPULATION.
  GIOVANNA CHIPON STRAPASSON; WILLE, G.M.F.C.; BARREIRA, S.M.W.; MULINARI, R.A.
• PROCESS CONDITIONS EVALUATION FOR THE PREPARATION OF A VEGETABLE DRINK FROM RICE FLOUR WITH ADDITION OF PROBIOTIC Lactobacillus delbrueckii
  Luz Mary Figueroa Z.; María Patricia Chaparro González; Angela María Otálvaro Alvarez
• SYNTHESIS OF PREBIOTIC OLIGOSACCHARIDES JUICE IN GUAVA (Psidium guajava L.) USING DEXTRAN-SUCRASE ENZYME
  CLÁUDIA PATRÍCIA MOURÃO LIMA FONTES; Solane Alves Santos da Rocha; Mayrla Lima; Jonas Luiz Almada da Silva; José Maria Correia da Costa; Sueli Rodrigues
• Granular Crystals Formation in Plastic Fats–Mechanisms and Inhibitions
  Zong Meng
• SOME PHYSICAL AND PHYSICOCHEMICAL PROPERTIES IN CERTAIN BRANDS OF PANETTONES COMMONLY CONSUMED AT THE BRAZILIAN MARKET
  BEATRIZ VALCARCEL YAMANI; Suzana Caetano da Silva Lannes
• Effect of rehydration method and backslopping fermentation on the quality of gari produced from stored cassava chips and soybeans
  Peter Orji Uvere; Emmanuela I. Eleanya; Calista C. Isienyi
• PHYLOGENETIC AND STRAINS DIVERSITY AMONG BACILLUS SPECIES ISOLATED FROM FERMENTED CONDIMENTS IN WEST AFRICA AND ASIA
  GBENGA ADEWUMI
• TRACEABILITY OF FISH: INFLUENCE OF DOMESTICATION LEVEL AND SIZE IN THE CHEMICAL COMPOSITION OF PORTUGUESE MEAGRE (Argirosomus regius)
  Maria Leonor Nunes; Milena Chaguri; Lea Silvia Sant’Ána; Amparo Gonçalves; Sara Costa; Ana Luisa Malvault; António Marques
• REDUCTION OF RIPENING TIME OF REGGIANITO CHEESE BY APPLIYNG HIGH HYDROSTATIC PRESSURE (HHP): EFFECT ON TEXTURE PARAMETERS
  Yanina Barrio; Gabriela Audero; Alejandra Cuatrin; Claudio Sanow; Sergio R. Vaudagna; Luciana M. Costabel; [email protected]
• PHYSICOCHEMICAL AND SENSORIAL EVALUATION OF EXOTIC AND DIFFERENT CATEGORIES OF BRAZILIAN COFFEES BEVERAGES
  Sandra Helena Prudencio; Maria Brígida dos Santos Scholz; Mary Carmen Maté Durek de Conti
• BEHAVIOUR OF SALMONELLA DURING THE COCOA DRYING PROCESS
  MARISTELA DA SILVA DO NASCIMENTO; Brum, D.; Pena, P. O.; Priscilla Efraim
• Mass loss on minimally processed sweet corn cobs during storage
  Sant’Ana, R.C.O.; Maria Cristina Dias Paes; Paes, M.C.D.; Natália Alves Barbosa
• INFLUENCE OF QUINOA (Chenopodium quinoa W.) FLOUR ADDITION ON SOME PHYSICAL AND PHYSICOCHEMICAL PROPERTIES IN PANETTONE
  BEATRIZ VALCARCEL YAMANI; Suzana Caetano da Silva Lannes
• ANTIMICROBIAL RESISTANCE OF CAMPYLOBACTER SPP. ISOLATED FROM BROILER CARCASSES IN THE STATE OF PARANÁ - BRAZIL
  FARAH, S.M.S.S.; Thalyta Marina Benetti; Wanda Moscalewski Abrahão; FARAH, S.M.S.S.; Renata Ernlund Freitas Macedo
• ENHANCING NUTRITIONAL VALUE OF SORGHUM SEED BY NATURAL FERMENTATION
  Yudi Pranoto; Tyas Utami; Yudi Pranoto
• EVALUATION OF BIODEGRADABLE PACKAGING ON THE STABILITY AND SHELF-LIFE OF VACUUM PACKAGED CHILLED BEEF
  Renata Ernlund Freitas Macedo; ROSSA, L. S.; PEREIRA, A.J.; ALBINO, L.F.B.
• TRAINING, MANAGEMENT STRATEGY FOR IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES IN COMMUNITY FOOD SERVICES IN BOGOTÁ (COLOMBIA)
  Janeth Luna Cortés
• Minerals and carbon isotope ratio in brazilian fortified wines and their classification
  Regina Vanderlinde; MARILDE TEREZINHA BORDIGNON LUIZ; Eduardo Sidinei Chaves; Rosier, J.P.; Stefany Grützmann Arcari
• RHEOLOGICAL PROPERTIES OF FROZEN YOGURT ADDED WITH MICROENCAPSULATED Bifidobacterium BB-12
  Boaventura, B. C. B.; Elane Schwinden Prudêncio; PEDRO LUIZ MANIQUE BARRETO; Carlise B. Fritzen-Freire; Stephanie Silva Pinto
• INFLUENCE OF THE METHOD OF DEHYDRATION IN PHYSICO-CHEMICAL CHARACTERISTICS OF YOGURT
  Luis Gomes Moura Neto; Silvana G. Ribeiro; José Maria Correia da Costa; Rubens C. de Castro; MARCOS RODRIGUES AMORIM AFONSO; Teresinha B. Moreira
• Optimization of solid-phase extraction of non-coloured phenolic compounds
  Stefany Grützmann Arcari; Vívian Maria Burin; Lea Luzia Freitas Costa; MARILDE TEREZINHA BORDIGNON LUIZ
• PREPARATION AND CHARACTERIZATION OF POTATO PATATIN AND LYSOZYME-BASED NANOPARTICLES THROUGH THEIR SELF ASSEMBLY WITH SELECTED POLYSACCHARIDES
  Meghan Lalonde; Amanda Waglay; Salwa Karboune; Inteaz Alli
• Grain hardness as modification index for sorghum and its relationship to the alcohol content of burukutu.
  Peter Orji Uvere; Stella O. Chima; Chimuogo M. Iloba; Ezinne Ahanihu
• GENIPAP (GENIPA AMERICANA L.): CONTENT OF BIOACTIVE SUBSTANCES (PHYTOSTEROLS, TOCOPHEROLS, FATTY ACIDS) AND ANTIOXIDANT CAPACITY
  Débora Maria Moreno Luzia; Neuza Jorge
• NUTRITIONAL AND BIOACTIVE CHARACTERISTICS OF BRAZILIAN CERRADO FRUITS SEEDS
  Débora Maria Moreno Luzia; Neuza Jorge
• EVOLUTION OF MERLOT AND SANGIOVESE GRAPE MATURATION IN THE SOUTHWEST OF PARANÁ, BRAZIL.
  Jade Varaschim Link; Rodrigo Ambrosio; Moéses Andrigo Danner; Letícia Reis; Gener Augusto Penso; Idemir Citadin; [email protected]
• MICROCRYSTALINE CELLULOSE (MCC) IN STARCH/POLY(BUTILENE ADIPATE CO-TEREFTALATE) (PBAT) BLOWN FILMS
  Fabio Yamashita; Maria Victoria E. Grossmann; Mônica Oliveira Reis; Mônica Oliveira Reis
• Optimization of spices antioxidants extracts production for food lipid application
  Ana Paula Pino Marques Sichieri; Marcela Mattus Ribas; Thais Maria Ferreira de Souza Vieira; Tais Zucolo; Joseanne Rodella Rodrigues; Marisa Aparecida Bismara Regitano d'Arce; Thalita Riquelme Augusto
• CELL VIABILITY AND IMMUNOSTIMULATING AND PROTECTIVE CAPACITIES OF BIFIDOBACTERIUM LONGUM 51A ARE DIFFERENTIALLY AFFECTED BY TECHNOLOGICAL VARIABLES IN FERMENTED MILKS
  Zacarías, M.F.; Burns, P.; Jorge Reinheimer; Gabriel Vinderola; Costa, T.S.; Nicoli, J.R.; Binetti, A.; Silva, A.M.
• ITACONIC ACID AND SUCCINIC ANHYDRIDE AS COMPATIBILIZERS IN STARCH/PBAT FILMS
  Fabio Yamashita; Marianne Ayumi Shirai; Maria Victoria E. Grossmann; Mônica Oliveira Reis; Mônica Oliveira Reis
• PHYSICAL AND CHEMICAL EVALUATION OF CULTIVARS AND NEW HYBRIDS OF PINEAPPLE
  Junghans, D.T.; Fernanda Vidigal Duarte Souza; Mabel Ribeiro Sousa; Reis, R.C.; ELISETH DE SOUZA VIANA; Andrade, M.V.S.
• SENSORY EVALUATION OF A BEVERAGE HYDROLYZED AND FERMENTED WHEY WITH PULP OF PASSION FRUIT
  Claudia Denise de Paula; Angellt Patricia Martinez; Monica Maria Simanca Sotelo
• Extraction and partial purification of Salmo salar (Atlantic salmon) digestive lipases
  Catalina Vidal Perez; Carolina Shene De Vidts; Allison Leyton Pacheco
• CONTINUOUS HYDROLYSIS OF PECTIN IN JUICE OF ANACARDIUM OCCIDENTALE WITH IMMOBILIZED KLUYVEROMYCES MARXIANUS -CELLS
  Helena K. Kautola; Helena K. Kautola
• RHEOLOGICAL ANALYSIS OF ICE CREAMS TAKEN INTO ACCOUNT THE FAT BASE
  Fernando Su; Suzana Caetano da Silva Lannes
• FAT NETWORK STRUCTURE OF ICE CREAM PRODUCED WITH PALM FAT
  Fernando Su; Suzana Caetano da Silva Lannes
• Extraction of phenolics compounds from murtilla (Ugni molinae Turcz) dried fruits with ethanol
  Thalita Riquelme Augusto; Joseanne Rodella Rodrigues; Chou Y. Hung; Thais Maria Ferreira de Souza Vieira; Erick Scheuermann; Marisa Aparecida Bismara Regitano d'Arce; Ana Paula Pino Marques Sichieri
• IMPACT OF AGGLOMERATION PROCESS IN PULSED-FLUID BED ON MORPHOLOGICAL CHARACTERISTICS OF PECTIN
  Talita Hirata; Gustavo Dacanal; Florencia Menegalli
• SENSORY CHARACTERISTICS OF REGGIANITO CHEESE AS AFFECTED BY ELEVATED INITIAL RIPENING TEMPERATURE
  Roberto J. Ceruti; Susana Zorrilla; Nora G. Sabbag; Silvia C. Costa; Guillermo Sihufe
• THE CYTOKINES IFN- AND TGF- AS BIOACTIVE COMPOUNDS IN IMMUNOMODULATION OF MILK CELLS OF HYPERTENSIVE MOTHERS
  Mércia Aurélia Gonçalves Leite; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]; [email protected]
• Effect of diet with goat milk fat source of linoleic acid on weight gain, parameters biochemical and histopathology aspects of wistar rats
  Maria V. M. J. Medeiros; Maria C. Medeiros; Maria V. M. J. Medeiros; Claudenise R. Nascimento; Raphaela Araújo Veloso Rodrigues; Hugo E. M. Garcia; Rita de Cássia Ramos do Egypto Queiroga; Rita C. R. E. Queiroga
• APPLICATION OF PREDICTIVE MICROBIOLOGY TO DETERMINE THE EXPIRY DATE OF A GOAT MEAT PRODUCT LOW IN SATURATED FAT
  Ninco A.; Alfredo López Molinello
• Characterization of carotenoids in organic blueberry (Vaccinium spp.) grown in southern
  Simone Flôres; Priscilla Reque; Marina Couto Pereira; André Jablonski; ERNA VOGT DE JONG; Alessandro Oliveira Rios
• Use of Gamma Irradiation on Leaves Hyptis pectinata (L.) Poit
  Keila dos Santos Cople Lima; Antonio Luís dos Santos Lima
• EFFECTS OF GAMMA IRRADIATION ON THE CAROTENE CONTENT, VOLATILE COMPOUNDS IN TOMATO (SOLANUM LYCOPERSICUM L.)
  Antonio Luís dos Santos Lima; Keila dos Santos Cople Lima
• Spirulina decreased the activity of pancreatic lipase under in vitro conditions
  Daniela Vergara Godoy; Carolina Shene De Vidts
• Comparative Chemical Studies of Dehulled Seeds and Oil Extracts from Cucurbita maxima (Pumpkin), Citrullus lanatus (Melon) and Borassus aethiopum (African Fan Palm)
  Ogunlowo Yetunde Rita; Oluba Olarewaju Michael; [email protected]; Ogunlowo Yetunde Rita; [email protected]
• CONCENTRATION AND IMMOBILIZATION OF MICROBIAL LIPASE PRODUCED BY Sporidiobolus pararoseus USING SOYBEAN MEAL AS A SUBSTRATE .
  GECIANE TONIAZZO; LENIR R. FERRAZ; Elisandra Rigo; Débora de Oliveira; Helen Treichel
• Promoting healthy eating in schools through integration Nutrition - Gastronomy
  Gil Pinto Loja Neto
• Quality and acceptance of goat milk coalho cheese with inclusion of cow milk
  Maria Elieidy Gomes de Oliveira; Yasmim R. F. de SOUSA; Yasmim Sousa; EVANDRO DE SOUZA; Rita de Cássia Ramos do Egypto Queiroga; Rita de Cássia Ramos do Egypto Queiroga; Manuela E. Pintado; Estefânia F. Garcia
• POPULATION BALANCE MODELING OF SOY PROTEIN ISOLATE PARTICLES OBTAINED BY AGGLOMERATION IN PULSED-FLUID BED
  Gustavo Dacanal; Talita Hirata; Florencia Menegalli
• Evaluation of Enzymatic Aqueous Extraction of Palm Oil Bioactive Compounds
  Camilo Teixeira; Gabriela Alves Macedo; Antônio Manoel Rodrigues; Luiza Helena Meller da Silva
• SENSORY EVALUATION OF COMMERCIAL CHEWING GUMS AND THE RELATIONS BETWEEN THE CONSUMER SENSORY ACCEPTANCE WITH THE TIME-INTENSITY PARAMETERS OF SWEETNESS PERCEPTIONS
  Helena Bolini; Carmen Sílvia Favaro Trindade; Elisa Carvalho de Morais; Glaucia A Rocha-Selmi
• OPTIMIZATION, PARTIAL CHARACTERIZATION AND APLICATION OF PECTIN-METHYLESTERASE FROM A NEWLY ISOLATED Penicillium brasilianum
  GECIANE TONIAZZO; Jamile Zeni; Éllin Ambrozini; Jonaina Gomes; EUNICE VALDUGA
• MODELING OF FOOD GUM USING FRACTIONAL CALCULUS
  Aline Harumi Katayama; SERGIO ADRIANI DAVID
• EVALUATION OF THE ACID REACTIVE SUBSTANCES 2-THIOBARBITURATE (TBARS) AND PEROXIDE LIPOPEROXIDATION AS BIOCHEMICAL MARKERS OF MEAT GOATS
  Maria Cecília Oliveira Lima; CAETANA MARCIA FERREIRA VENENO; Emilly Karoline Oliveira Lima; Daniele Moreira; MARCONDES VIANA DA SILVA
• Texture of sweetened condensed milk produced in Brazil: microscopic evaluation and determination of crystallizable lactose
  Marcelo Cerqueira dos Santos; Ítalo Tuler Perrone; Paulo Henrique Fonseca da Silva
• MASS TRANSFER EVALUATION DURING SALTING AND MARINATING PROCESSES OF COOKED MUSSELS (PERNA PERNA) FLESH
  Giustino Tribuzi; Franciny C. Schmidt; João Borges Laurindo
• PIRANHA (Pygocentrus nattereri) FISH FROM THE PANTANAL: FATTY ACID COMPOSITION AND CHANGES WITH PROCESSING AND STORAGE
  [email protected]; Priscila Aiko Hiane; Janaína de Souza Barbosa; Manoel Mendes Ramos Filho
• STUDY OF THE FREEZE-DRYING PROCESS OF COOKED MUSSELS FLESH
  Giustino Tribuzi; João Borges Laurindo
• EFFECT OF MOISTURE AND CONCENTRATION OF SESAME IN THERMOPLASTIC EXTRUSION OF CORN GRITS
  BORGES, A. M.; CARVALHO, J. N. de; Pereira, J.; Lima Junior, F.A.; CARVALHO, C.W.P.
• Dark house and broiler chicken welfare related to meat quality
  Rafael Humberto de Carvalho; Moises Grespan; Fábio Augusto Garcia Coró; Adriana Lourenço Soares; Massami Shimokomaki; Elza Iouko Ida; talita kato
• ENVIRONMENTAL EFFECT ON YIELD, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF TWO GENOTYPES OF QUINOA (Chenopodium quinoa Willd.)
  Francisco Fuentes; Maria José Rodríguez; Jessica López; Enrique A. Martínez; antonio vega; Margarita Miranda Lillo; Vilbett Briones Labarca
• Effect of Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics during Co-Fermentation of Cassava (Manihote esculenta Crantz) and Cowpea (Vigna unguiculata) into Gari, a Roasted Fermented Cassava Meal
  Anna Lartey; Vincentia Naa Ayele Hammond; Professor Emmanuel Ohene Afoakwa; Dr Agnes S. Budu
• Broiler chicken welfare. Effect of ante mortem ambience illuminations on the incidence of Pale, Soft and Exudative (PSE) meat.
  Rafael Humberto de Carvalho; Moises Grespan; Fábio Augusto Garcia Coró; Elza Iouko Ida; Massami Shimokomaki; Adriana Lourenço Soares; Rafael Sanches Spurio
• RECOVERY OF PROTEIN FROM PINK SHRIMP (Farfantepenaeus paulensis) WASTES
  CARLOS PRENTICE-HERNÁNDEZ; William Renzo Cortez-Vega; FABIANO A. FERREIRA; VILÁSIA GUIMARÃES MARTINS
• EVALUATION OF ANTIOXIDANT POTENTIAL OF ORGANIC BEE POLLEN HETEROFLORAL of Apis mellifera: A COMPARATIVE STUDY BETWEEN TWO CONDITIONS OF EXTRACTION
  INGRIDY SIMONE RIBEIRO CABRAL; Solange Teresinha Carpes; Schleger, Ieda C.; Vecchia, Paula D.; Carla Adriana Pizarro Schmidt; KARLING, M.; Leila Fernanda Serafini Heldt
• Optimization of Malting Conditions for Pito, a Traditional Alcoholic Sorghum (Sorghum bicolor) Beer in West Africa
  E. Sinayobye; F. K. Saalia; Clement Djameh; Dr Agnes S. Budu
• COMPARITIVE STUDY OF TWO AROMATIC PLANTS IN RELATION TO THEIR ANTIOXIDANT POTENTIAL
  Ferrari, Ana P.; Marchese, José A.; INGRIDY SIMONE RIBEIRO CABRAL; Solange Teresinha Carpes; Leila Fernanda Serafini Heldt; Carla Adriana Pizarro Schmidt; Mirelli Bianchin; Charles Windson Isidoro Haminiuk; Ornella M. PORCU; Silva, Mayara G. F. da
• ECONOMICALLY MOTIVATED ADULTERATION OF FOOD: CHALLENGES
  Karen Everstine; Bethany Stave; Frank Busta; Shaun Kennedy
• Quality parameters of cereal bars marketed in the city of Campinas, São Paulo, Brazil
  Cinthia Soares Rodrigues; CAROLINE JOY STEEL
• Use of peach-palm fruit (Bactris gasipaes H.B.K.) in development of products with high content of bioactive compounds
  Carolina Rojas; Ana Mercedes Pérez; Fabrice Vaillant; Carolina Rojas; Carolina Rojas
• Instrumental and sensory evaluation of products made from peach-palm fruit (Bactris gasipaes H.B.K.) with high content of bioactive compounds
  Carolina Rojas; Ana Mercedes Pérez; Carolina Rojas; Carolina Rojas
• MYCOTOXIN-PRODUCING FUNGI IN THE CORE OF APPLES
  ting Zhou
• CAPE GOOSEBERRY (Physalis peruviana L.) PRESERVATION BY VACUUM IMPREGNATION OF THE ETHANOLIC EXTRACT FROM ANNATO (Bixa orellana L.) LEAVES
  Gelmy Luz Ciro Gómez; José Edgar Zapata Montoya
• ANTIOXIDANT ACTIVITY OF THE HYDROLYZED OF BOVINE PLASMA FRACTIONS OBTAINED THROUGH CHON´S METHOD
  Izabel Betancur Higuita; Ginna Estefany Acosta Zamora; José Edgar Zapata Montoya
• INFLUENCE OF TEMPERATURE AND SALINITY ON THE PRODUCTION OF CAROTENOIDS BY THE MICROALGAE Dunaliella tertiolecta
  Rosane Rech
• SENSORY EVALUATION OF ESCONDIDINHO DE CARNE PREPARED WITH DIFFERENT KINDS OF STARCH
  Dayana do Nascimento Ferreira; Angela Lima Menêses de Queiroz; VANESSA PEDRO DA SILVA; ANGELA LIMA MENÊSES DE QUEIROZ; Ricardo Moreira
• Leuconostocs: From Genetic manipulation to Application
  Hee Chul Lee; Seung Kee Cho; Hyun-Ju Eom; Jin-Seok Moon; Eunyoung Seo; Qing Jin; Ling Li
• Evaluation of physicochemical parameters of ultra-pasteurized whole milk in Uberaba
  Giovane Tonelli; Flavia Correia Pereira; Giovane Tonelli; LEONARDO MAGALHÃES DE CASTRO
• TOMATO PRODUCTS: THE INFLUENCE OF LABELING AND NUTRITION ASPECTS OF CONSUMER HEALTH
  rinaldini tancredi; Tatiana de Souza Medina
• Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves (Ilex paraguariensis) at mild temperature in a conveyor belt oven
  Elane Schwinden Prudêncio; Edna Regina Amante; Márcia Barbosa Henriques Mantelli; Júlia de Oliveira Frescura; João Gustavo Provesi; Gilson Hideki Nabechima
• CHARACTERIZATION PHYSICAL, CHEMICAL AND MICROBIOLOGICAL STRAWBERRY, CARROT AND LETTUCE ORGANIC STORED IN TEMPERATURE AND SUBJECT TO PROCESS CHILLED SANITIZING
  PIRES, C. R. F.; EDUARDO VALRIO DE BARROS VILAS BOAS; Ezequiel Malfitano Carvalho; EMANUELLE MARA DE ALC¶NTARA
• Complete analysis of bacterial membrane lipids using thin-layer chromatography (TLC) - matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS)
  Xiaoyuan Wang; Yanyan Li
• QUALITY OF EUCALYPTUS SP. MONOFLORAL HONEYS IN ENTRE RIOS, ARGENTINA
  Delia Elisa Locaso; MARIA GABRIELA TAMAÑO
• SENSORY ANALYSIS OF POTATO (Solanum tuberosum L.) TUBERS PROCESSED IN THE FORM OF COOKED AND FRIED STICKS
  NAZARENO, N. R. X.; SONIA CACHOEIRA STERTZ; RENATO JOÇO SOSSELA DE FREITAS; CAROLINA LOPES LEIVAS
• SENSORY ANALYSIS OF MUSSELS Perna perna IRRADIATED AND NON-IRRADIATED
  MARQUES, L. A. C.; TESSAROLLO, T.; REZENDE, P. S.; José Luís Passamai Junior; PINHEIRO, C. J. G.; Suzana M. Della Lucia; FANTUZZI, E.; Suzana Maria Della Lucia; ORLANDO, M. T. D.; ELZIANE FAVORETO
• BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF ‘ISABEL PRECOCE’ GRAPES DURING TWO PRODUCTIVE CYCLES IN SÃO FRANCISCO RIVER VALLEY, BRAZIL
  Thalita Passos Ribeiro; Maria Auxiliadora Coêlho de Lima; Ricardo Elesbão Alves
• USE OF THE DIFFERENT POLYMERS AS PACKAGING MATERIAL: INFLUENCE ON THE RESPIRATION OF CHERRY TOMATO (Lycopersicon esculentum var. cerasiforme)
  Crisitane Fagundes; Kessiane Moraes; Silmara Oliveira; Marieli de Lima; Alcilene Monteiro
• PHYSICOCHEMICAL PROPERTIES OF AN EDIBLE OIL FRACTION REMOVED FROM ONEOCARPUS PALM AT THE PACIFICA AREA IN COLOMBIA
  Laura Maria Reyes Méndez; Alicia Ríos Hurtado
• FUNCTIONAL POTENTIAL OF ‘BRS CORA’ GRAPES PRODUCED IN SÃO FRANCISCO RIVER VALLEY, BRAZIL: RESULTS OF THE SECOND AND THIRD PRODUCTIVE CYCLE
  Thalita Passos Ribeiro; Maria Auxiliadora Coêlho de Lima; Ricardo Elesbão Alves
• QUALITY ASSESSMENT OF FARMED BLACK TIGER SHRIMP (PENAEUS MONODON) IN
  S. M. NAZMUL ALAM
• QUALITY MANAGEMENT IN EXTENSIVE SHRIMP (PENAEUS MONODON) FARMING
  S. M. NAZMUL ALAM
• EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOIDS AND ASCORBIC ACID CONTENTS OF SQUASHES (Cucurbita Sp).
  DEMASSE MAWAMBA Adelaide
• BIOCHEMICAL ASSESSMENT TOTAL IN VARIETY OF YUCCA (Manihot esculenta Crantz)
  C. Albert Carvalho Cruz; KARINE HGO REBOUÇAS; M. Lúcia Albuquerque Pereira; L. Sampaio Oliveira Ribeiro; J. Bomfim Rocha; A. Batista dos Santos; S. dos Santos; MARCONDES VIANA DA SILVA
• EVALUATION OF MINIMALLY PROCESSED PAPAYA FORMOSA, COATED WITH WHITEMOUTH CROAKER (Micropogonias furnieri) PROTEIN ISOLATE AND MONTMORILLONITE
  William Renzo Cortez-Vega; Sandriane Pizato; Juliana Thais Andreghetto De Souza; Sandriane Pizato; Carlos Prentice
• Analysis of antioxidant activity in pequi pulp after cooking rice
  Ivânia Santos de Souza; [email protected]
• Potential Effect of Ethylacetate Fraction from Loquat (Eriobotrya japonica) Leaves on Hepatoprotection against Ethanol-induced Toxicity in HepG2 Cells Transfected with CYP2E1
  Woojin Jun; Hyung-ku Kim; Yanghee You; Yoo-Hyun Lee; Sunoh Kim; Donghyuck-Bae
• “Paste”- type gelling products based on sour cherry (Prunus ceraus), for use in industry
  Mario Mancilla; Rosemarie Stückrath Morera
• Hepatoprotective Effects of Fermented Curcuma longa L. against Ethanol-induced Oxidative Stress in vitro and in vivo
  Yoo-Hyun Lee; Jeongmin Lee; Yongjae Kim; Yanghee You; Moeun Lee; Woojin Jun
• Physicochemical evaluation of whole rainbow trout meat (Oncorhynchus mykiss) stored in ice from Serra da Mantiqueira - RJ
  Bruna L. Rodrigues; Carlos Adam Conte Junior; Eliane Mársico; Lázaro, C.A.; Guilherme S. L. Sampaio; Marion P. da Costa
• PROBIOTIC BACTERIA SELECTIVELY STIMULATES THE IMMUNE RESPONSE OF CAENORHABDITIS ELEGANS TO THE INFECTION OF FOODBORNE PATHOGENS
  Younghoon Kim; Woojin Jun; Sejong Oh
• COST MANUFACTURING OF OIL EXTRACTION OF SPENT COFFEE GROUNDS OBTAINED BY SUPERCRITICAL TECHNOLOGY
  Kátia Suzana Andrade; Sandra Regina Salvador Ferreira
• EFFECT OF THREE PROCESSING (WET, ECOLOGICAL AND HONEY) ON THE SENSORY QUALITY, PHYSICO AND CHEMICAL CHARACTERISTICS OF ORGANIC COFFEE
  Diana Marlen Leal Garcia; Yuli Pilar Pico Monsalve; María Patricia Chaparro González
• ANTIMICROBIAL ACTIVITY OF WILD BASIL (Ocimum gratissimum L.) ESSENTIAL OIL IN BACTERIA ISOLATED OF MINAS CHEESE.
  Luciana Furlaneto-Maia; Marly Sayuri Katsuda; Katri Gasparin; Falci, V.; Isabel Craveiro Moreira; Luciana Furlaneto-Maia
• APPLICATION OF STABLE ISOTOPES (δ13C e δ15N) TO DETERMINE SOY PROTEIN IN BEEF HAMBURGERS
  Maria Márcia Pereira Sartori; Juliana Célia Denadai; Carlos Ducatti; José Paes de Almeida Nogueira Pinto; Rhani Ducatti
• EFFECTS OF DIFFERENT COOKING PROCEDURE ON BIOACTIVE COMPOUND CONTENTS AND ANTIOXIDANT ACTIVITY IN CABBAGE
  Eun-Sun Hwang; Gun-Hee Kim
• NUTRITIONAL PROFILE OF CEREAL BARS AND GRANOLA INCLUDING QUINOA (Chenopodium quinoa Willd) AND AMARANTH (Amaranthus caudatus).
  Amanda Consuelo Díaz Moreno; Jefferson Varón-Noreña
• SAFETY EVALUATION OF CHRYSANTHENTHEMUM INDICUM L. FLOWER OIL BY ASSESSING ACUTE ORAL TOXICITY, MICRONUCLEUS ABNORMALITIES, AND MUTAGENICITY
  Eun-Sun Hwang; Gun-Hee Kim
• Development of a symbiotic goat cream cheese supplemented with inulin and Lactobacillus acidophilus in co- culture with Bifidobacterium animalis
  Ilsa Cunha Barbosa; Evandro Leite Souza; Estefânia F. Garcia; MEIRA Q.G.S.; Carlos Edurado Vasconcelos Oliveira; Rita de Cássia Ramos do Egypto Queiroga
• Sensory evaluation of Acerola juice (Malpighia Glabra) added of Chitosan
  T. L. M. Stamford; MAIA R.C.C.; STAMFORD T.C.M.; Ilsa Cunha Barbosa
• ESTABLISHMENT OF A PCR METHOD FOR DETECTION OF GENETICALLY MODIFIED SOYBEAN RESISTANT TO GLYPHOSATE
  Gwang-Hee Kim; Ha-Na Kim; Bo-Geum Park; Deog-hwan Oh; Joong-Hyun Park; Fereidoun Forghani; Yonghong Zhang; Myoung-Su Park; Jun Wang; Xihong Zhao
• THE IDENTIFICATION AND QUANTIFICATION OF BIOGENIC AMINES IN KOREAN TURBID RICE WINE, MAKGEOLLI BY HPLC WITH MASS SPECTROMTRY DETECTION
  Dongbin Shin; Miyoung Yoo; Sanghee Lee
• OPTIMIZING CONDITIONS FOR AJOENES FORMATION FROM GARLIC JUICE USING RESPONSE SURFACE METHODOLOGY (RSM)
  Sanghee Lee; Miyoung Yoo; Dongbin Shin
• Digestibility of recrystallized A- and B-type starches and their structural properties
  TaeWha Moon; HyeJin Lim; HyeRim Baek
• MINERAL CONTENT FROM FLAX (Linum usitatissimum L.) CULTIVARS GROWN IN TWO PLANTING DATES
  Rolando González; Silvina Drago; Adriana Bonaldo; Maricel Gallardo
• Homology modeling and site-directed mutagenesis reveal key catalytic amino acids of glutamate dehydrogenase in Bacillus subtilis natto
  Jianhua Zhang
• Effects of blending methods on the flavor-releasing properties of dressing made with various oils
  Weon-Sun Shin; keun-young park
• Optimization of glutinous rice (Chal-bap) prepared by sous-vide and cook/chill system, and its quality evaluation
  Weon-Sun Shin; Hee-jung kim
• A COMPARATIVE STUDY OF THE ANALYTICAL METHODS FOR DETERMINATION OF PAHs IN SHELLFISH BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY WIYH FLUORESCENCE DETECTION (HPLC/FLD)
  Sanghee Lee; Dongbin Shin; Miyoung Yoo
• Storage qualities of Korean traditional Satae-jjim(seasoned and steamed beef shank) prepared by sous-vide/cook-chill system
  Weon-Sun Shin; ji-eun oh
• Evaluation for the inhibitory activities of flavanone- and thioflavanone-derivatives on nitric oxide production from lipopolysaccharide-induced macrophage cells
  Jae-In Lee; Je-Hyuk Lee; Gun Hee Kim
• Determination of protocatechuic acid from Morus alba fruits and their inhibitory effects of triglyceride accumulation on 3T3-L1 cells
  Hee-Sook Park; Gun Hee Kim
• Study on the granulation texture of salty yolk
  Wenzhao
• COMPARATIVE ANALYSIS OF METHODS FOR ACID AND ALKALINE EXTRACTION OF GUM LOCUST BEAN (Prosopis pallida)
  Leyva N.; Valdiviezo G.; nelly Leyva-Povis
• A STUDY ON THE MIGRATION OF ANTIMONY FROM POLYETHYLENE TEREPHTHALATE CONTAINERS
  Hyekyoung Min; Miseon Lee; [email protected]
• Impact of the zeodration process on the antioxidants and aromatic compounds of food products : comparison with two other dehydration processes.
  GADONNA; GADONNA WIDEHEM Pascale; BOUTAUD
• NOVEL FOOD PRODUCTS ENRICHED WITH PLANT ADDITIVES
  Krzysztof Dziedzic
• Morus alba leaves extracts as a component of functional food
  Flaczyk
• Green Extraction Processes in the Food Industry
  Anne-Sylvie Fabiano-Tixier; Farid Chemat; Daniella Pingret
• WHOLE WHEAT BREAD WITH MORUS ALBA LEAVES ES A PROPOSAL FOR DIABETICS
  Flaczyk
• Serotyping and virulence-related genes analysis of the Vibrio parahaemolyticus from coast cities in China
  Dapeng Wang
• Proximate analysis of Parinari curatellifolia fruit pulp of fruit from parts of Harare and a rural area in Zimbabwe
  Enerst Power Gombiro; Chakare Benhura
• Effect of morama flour on textural, nutritional and functional properties of cookies
  T. Moatshe; T. Moatshe; Jose Jackson; Jose Jackson; Jose C. Jackson; T. Tlhong; F. Mthombeni; T. Tlhong; L. Phuthego; [email protected]; [email protected]
• Cloning and Characterization of the zeaxanthin epoxidase gene from Chlorella protothecoides CS-41
  Yan Cui
• PROTECTIVE EFFECT OF PROTEINS ON PHOTODEGRADATION OF FOLIC ACID
  Li Liang
• Effect of low temperature exposure on pathogenic bacteria biofilm formation
  Daisuke Hamanaka
• Thermal inactivation of Alicyclobacillus acidoterrestris spores isolated from a fruit processing plant and grape juice concentrate in South Africa
  Corli Witthuhn; Pieter Gouws; Willem Groenewald
• STUDY ON THE LEAD-EXCRETION FUNCTION OF THE MUNG BEAN COMPOUND ORAL SOLUTION
  lin xuan xian
• EFFECTS OF DIFFERENT MINERALS ON THE GROWTH AND CITRIC ACID PRODUCTION OF A DOMESTIC Yarrowia lipolytica STRAIN
  Seda Karasu Yalcin; M. Tijen Bozdemir; Z. Yesim Ozbas
• WATERMELON (Citrulus lanatus) JUICE CRYOCONCENTRATION AND IMPACT ON ITS LYCOPENE CONTENT
  Isabella de Bona Muñoz; Boaventura, B. C. B.; Nathalia Aceval Arriola; Elane Schwinden Prudêncio; Gielen Delfino dos Santos
• SUPERCRITICAL FLUID EXTRACTION OF Agaricus brasiliensis: ANTIMICROBIAL ACTIVITIES
  Artur Smania Junior; Sandra Regina Salvador Ferreira; Simone Mazzutti
• SUPERCRITICAL FLUID EXTRACTION OF Agaricus brasiliensis: GLOBAL YIELD AND EXTRACT COMPOSITION
  Sandra Regina Salvador Ferreira; Simone Mazzutti
• PERCEIVED RISK OF FOODBORNE DISEASE BY SCHOOL FOOD HANDLERS AND THE RELATION WITH AGE AND EDUCATION LEVEL
  Veridiana Vera de Rosso; Elke Stedefeldt; Diogo Thimóteo da Cunha
• DETERMINATION OF CARBON ASSIMILATION PROFILES TO IDENTIFY SOME OF THE YEAST STRAINS ORIGINATED FROM TRADITIONAL ERZINCAN TULUM CHEESE
  Seda Karasu Yalcin; Sule Senses Ergul; Z. Yesim Ozbas
• THE USE OF NEAR-INFRARED (NIR) TECHNIQUE WITH MULTIVARIATE CALIBRATION (PLS) FOR THE DETERMINATION OF TOTAL PHENOLIC COMPOUNDS IN MATE UNDERDIFFERENT SOLAR LUMINOSITY LEVELS
  Ana Mery de Oliveira Camlofski; Camila Ramos Pinto SAMPAIO; Catia Nara Tobaldini Frizon; Silvana Licodiedoff; Rosemary Hoffmann Ribani
• EFFECT OF CHICORY (CICHORIUM INTYBUS L) ROOT PULP ADDITION ON THE FUNCTIONAL PROPERTIES OF WHITE BREAD.
  Joseline Felix-Minnaar
• QUANTIFICATION OF PHENOLIC COMPOUNDS BY HIGH EFFICIENCY LIQUID CHROMATOGRAPHY IN BEVERAGES PREPARED FROM MATE EXTRACT WITH WATER SOLUBLE SOYA EXTRACT
  José Alfredo Sturion; Catia Nara Tobaldini Frizon; Fabiana Lemos Goularte Dutra; Rosemary Hoffmann Ribani
• STUDY OF PROCESS PARAMETERS FOR PORK MEAT NATURAL CURING
  FAYD CRISTINA F. M. COUTINHO; LUCIANA BASSO DA FONSECA; CINTHIA BITTENCOURT SPRICIGO
• ORGANOLEPTIC PROPERTIES OF BREAD FORMULATED WITH YACON MEHL
  Marlene Maria Amaral Scheid; Glaucia Maria Pastore; [email protected]
• ENOLOGICAL CHARACTERIZATION OF SOME YEAST STRAINS ISOLATED DURING VINIFICATION OF KALECIK KARASI GRAPES GROWN IN CENTRAL ANATOLIA
  Sule Senses Ergul; Z. Yesim Ozbas
• AVAILABILITY OF LACTIC ACID BACTERIA (LAB) IN COCOA MINT YOGURT
  Leidiane Andreia Acordi Menezes; Aline Milles Ribeiro; Denise P. Lima; Mariana Manfroi Fuzinatto; William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão; Saraspathy Mendonça
• COMPARISON OF THE NUTRITIONAL QUALITY BETWEEN THE COCOA YOGURT AND A COMMERCIAL YOGURT
  Mariana Manfroi Fuzinatto; William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão; Saraspathy Mendonça; Denise Pastore de Lima; William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão Naidoo Terroso de Mendonça Brandão; Denise P. Lima; Aline Milles Ribeiro; Leidiane Andreia Acordi Menezes
• SIMULATION OF HEAT TRANSFER REGIONS IN A PLATE HEAT EXCHANGER USING CFD
  Alexandre de Paula Peres; Mariele Antunes Vieira
• POSTHARVEST QUALITY OF 'VALENCIA' ORANGES (Citrus sinensis (L.) Osbeck) SIMULATING HARVEST HANDLING IMPACT
  Marcela Miranda; Marcos David Ferreira
• MODELING THE STERILITY VALUE DISTRIBUTION IN THE CONTINUOUS THERMAL PROCESSING OF LIQUID FOODS WITH PLATE HEAT EXCHANGERS
  Jorge Andrey Wilhelms Gut; BENZE, R.V.
• PRACTICES ADOPTED BY CONSUMERS FOR PURCHASING, STORING, AND PREPARATION EGGS IN A MUNICIPALITY IN THE STATE OF SÃO PAULO, BRAZIL
  Gilma Lucazechi Sturion; Daniele Leal
• EXPERIMENTAL VALIDATION OF THE MATHEMATICAL MODELING OF TEMPERATURE AND LETHALITY DISTRIBUTIONS FOR THE HTST PASTEURIZATION OF LIQUID FOODS USING PLATE HEAT EXCHANGERS
  Jorge Andrey Wilhelms Gut; AGUIAR, H.F.
• DETERMINATION OF STABILITY IN DRESSING SALAD LYOPHILIZED BY DIGITAL IMAGE PROCESSING
  Kelly Alencar Silva; MARIA HELENA ROCHA LEÃO; Eugénio de Campos Ferreira; Amaral, A.L.P.; Maria Alice Zarur Coelho
• DEVELOPING A CURED HAM MADE FROM BIRDS MEAT WITH CHEESE ADDITION
  Ornella M. PORCU; Porcu, Ornella Maria; [email protected]; [email protected]; [email protected]
• INFLUENCE OF FATTY ACID ADDITION ON FRUTAL AROMA PRODUCTION BY C. FIMBRIATA IN SOLID STATE FERMENTATION
  Adriane Bianchi Pedroni Medeiros; Mara Eli de Matos; Suzan Cristina Rossi
• Evaluation of probiotic properties of lactic acid bacteria isolated from water buffalo mozzarella cheese
  JERONYMO, A. B. O.; SILVA, L. F.; Paula, A. T.; Ana Lúcia Barretto Penna
• AGING COMPOUNDS IN BEERS MATURED BY OAK.
  Wyler, P.; ANDR RICARDO ALCARDE; Silva, A. P; Angeloni, L.H.P; Aline Marques Bortoletto; Patricia Wyler; [email protected]
• SUCCESSIVE ACTION OF HEAT TREATMENT ON THE MILK QUALITY
  Edvaldo N. Costa; Ellen Lacerda; Suian Moreira; Carilan M. S. Santos; Débora de Andrade Santana; Julliana Izabelle Simionato
• EVALUATION OF ENVIRONMENTAL IMPACTS AT AN ABATTOIR
  Alexandre de Paula Peres; Eric Keven Silva; Mariane Helena Sances Rabelo
• TECHNOLOGICAL AND MORPHOLOGICAL CHARACTERISTICS OF BEANS FOR SPECIAL PREPARATIONS
  Maria Brígida dos Santos Scholz; SOUSA, F.U.; Vitória Ribeiro Garcia de Figueiredo; SEVIDANIS, M.M.
• Elemental composition of hens egg
  Tadeusz Trziszka; Zbigniew Dobrzanski
• ANTIOXIDANT CAPACITY OF BIOACTIVES EXTRACTED FROM PITANGA (Eugenia uniflora L.) BY ETHANOLIC AND HOT WATER EXTRACTION
  Joana Schuelter Boeing; Hevelyse Munise Celestino dos Santos; Paula Fernandes Montanher; Beatriz Costa e Silva; Thiago Claus; Makoto Matsushita; Jesuí Vergilio Visentainer
• Effect of addition of β-cyclodextrin on the ascorbic acid retention, color parameters and sensory analysis of orange juices
  RITA DE CÁSSIA BERGAMASCO; Gisella Maria Zanin; Flávio Faria de Moraes; Flavio F. Moraes
• ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS OF OIL AND DEFATTED WASTE FROM PERILLA FRUTESCENS
  Hevelyse Munise Celestino dos Santos; Beatriz Costa e Silva; Paula Fernandes Montanher; Joana Schuelter Boeing; Thiago Claus; Jesuí Vergilio Visentainer; Makoto Matsushita
• EFFECT OF GLASS TRANSITION IN COLOR AND TEXTURE CHARACTERISTICS OF DRY YACON
  Ellendersen, Luciana Neves; Schnitzler, E.; Roberta de Souza Leone; [email protected]; Maria Lucia Masson
• CHARACTERIZATION OF DULCE DE LECHE BY TEXTURE ANALYSIS, MOISTURE CONTENT, WATER ACTIVITY AND SOLUBLE SOLIDS CONTENT.
  Leandra Natália de Oliveira; Paulo Henrique Fonseca da Silva; Júlia d'Almeida Francisquini; João Pablo Pereira Fortes; Flávio Marques de Oliveira Alvim; Arícia Mendes Ferreira
• ASSESSMENT OF DIGESTION ON CONTENT OF NITROGEN COMPOUNDS AND AMINO ACIDS IN BUCKWHEAT GRAINS AND BY-PRODUCTS
  Danuta Górecka
• STUDY OF POTENTIAL PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM HUMAN MILK
  Fabiana Trento; Izildinha Moreno; Carolina R Fonseca; Aline O. Garcia; Carusi, J.
• Active chitosan coatings with antimicrobial peptides to control moulds growth on the surface of fermented and smoked meat sausages
  Alfaia A.J.I.; Barreto, A.S.; Fraqueza, M.J.; [email protected]; [email protected]
• BIOMASS PRODUCTION POTENTIAL OF APHANOTHECE MICROSCOPICA NÄGELI (RSMAN92) IN WASTEWATER FROM MILK PROCESSING
  Fabiane Cristina Petry; Fabiane Cristina Petry; Juliana Guerra Vieira; Nivia Maria Streit; Rosa O. Treptow; Adriana Gonçalves da Silva Manetti
• MATHEMATICAL MODELLING OF THE GROWTH OF BYSSOCHLAMYS FULVA IN CONCENTRATED APPLE JUICES UNDER ISOTHERMAL CONDITIONS
  Cristina L. M. Silva; Teresa R. S. Brandão; Beatriz Salomão; Gláucia Maria Falcão de Aragão; Andreia Tremarin
• ESTIMATION OF CRIOULO LAGEANO’S BEEF OPTIMUM INTERNAL COOKING TEMPERATURES TROUGH SURVIVAL ANALYSIS STATISTICS
  Fabiane Cristina Petry; Rosa O. Treptow; Fabiane Cristina Petry; Adriana Gonçalves da Silva Manetti; Adriana Gonçalves da Silva Manetti
• The Development of a Predictive Model for Beverage Quality through the Application of an Artificial Neural Network
  Ryk Lues; Nicolaas Luwes; Lucas Nigrini; Nokofa Lillian; Willem Groenewald,
• Evaluation of contamination to Listeria monocytogenes in raw milks by using impedance – splitting technique in comparing with reference method
  Ali Fazlara
• PERSONAL TRAITS, MOTIVATIONS, EDUCATION AND CAREER PATH OF EUROPEAN FOOD PROFESSIONALS
  Vassiliki Oreopoulou; Efimia Dermesonluoglu; Gyula Kasza; Zoltan Lakner; Rui Costa; Cristina L. Silva; Paola Pittia
• EFFECTS OF SUGAR REDUCTION IN THE INTERNAL STRUCTURE FORMATION OF SPONGE CAKES
  Anida Gomes; Claudio Ernani Mendes da Silva; Rosane Cavalcante
• Extraction of Annatto Oil by Supercritical CO2: effect of process time on the tocopherols (T1) and tocotrienols (T3) composition
  Carolina Lima Cavalcanti de Albuquerque; MARTA GOMES DA SILVA; Fabri, E.G.; M. G. SILVA; Maria Angela Almeida Meireles; [email protected]
• OBTAINING TANNINS-RICH EXTRACTS FROM JATOBÁ (HYMENAEA COURBARIL L.VAR STILBOCARPA) BARKS USING SUPERCRITICAL FLUID EXTRACTION AND WATER AS MODIFIER
  Maria Angela Almeida Meireles; Priscilla Carvalho Veggi
• ENCAPSULATION OF 6-PENTYL-α-PYRONE PRODUCED BY SOLID STATE FERMENTATION USING SUGARCANE BAGASSE (SACCHARUM OFFICINARUM) AS SUPPORT
  Manoela Pessanha da Penha; MARIA HELENA ROCHA LEÃO; Selma Leite
• CHARACTERIZATION OF CARBONATED BEVERAGES IN RELATION TO ALUMINIUM PACKAGING CORROSION
  Carlos Alberto Rodrigues Anjos; Dantas, S.T.; Beatriz Maria Curtio Soares
• MICROENCAPSULATION OF ANTHOCYANINS BY SPRAY DRYING
  Rodrigo Borquez; Christian Amthauer; Diana Behsnilian
• SOLVENT INFLUENCE ON TOTAL ANTHOCYANINS EXTRACTION OF BORDO GRAPE (Vitis labrusca) POMACE
  Volnei Brito de Souza; Marcelo Thomazini; Carmen Sílvia Favaro Trindade
• PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF POWDERED JABUTICABA (Myrciaria caulifora) SKIN AND SEED EXTRACT
  Volnei Brito de Souza; [email protected]; Marcelo Thomazini; [email protected]; Maria Inés Genovese; Carmen Sílvia Favaro Trindade
• Vasorelaxant and anti-hypertensive effects of prunetin
  Inhye Ham; Mihwa Lee; Gabsik Yang; Kyungjin Lee; Sung Hoon Kim; Ho Young Choi
• INFLUENCE OF EUGENOL LOADING ON STABILITY AND ANTIMICROBIAL ACTIVITY OF N-TETRADECANE-IN-WATER EMULSIONS
  Prof. Dr. Jochen Weiss; sarisa suriyarak
• CHARACTERIZATION OF THE RESIDENCE TIME DISTRIBUTION IN A SCRAPED SURFACE HEAT EXCHANGER DURING THE FREEZING OF SORBET
  Alvarez; Flick; Hayat Benkhelifa; Marcela Arellano
• SENSORY ANALYSIS OF STRAWBERRIES DEHYDRATED OSMOTICALLY FOLLOWED CONVECTIVE DRYING.
  VIVIANE GONÇALVES DOS SANTOS CASTRO; [email protected] Vieira; ANNA RITA TOMICH DE MAGALHÇES
• LARGE VARIATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN SORGHUM GERMOPLASM
  MÁRCIA VIZZOTTO; VALERIA APARECIDA VIEIRA QUEIROZ; Tatiane Bialves; Vanessa Fernandes Araujo
• SENSORIAL ACCEPTANCE AND PROBIOTIC VIABILITY OF A DAIRY BASED SMOOTHIE CONTAINING GUAVA PULP
  Darlila A. Gallina; Aline O. Garcia; Rita de Cássia S. C. Ormenese; Aline O. Garcia; Adriane Elisabete Antunes de Morais
• DEVELOPMENT OF A FUNCTIONAL FOOD: MINAS CHEESE CONTAINING SPICES PHENOLIC COMPOUNDS WITH ANTIOXIDANT ACTIVITY
  Prof. Paulo Tadeu Figueira; G. M. Lubeck; [email protected]
• APPLE EXTRACT PREVENT DNA DAMAGE ON HUMAN FIBROBLASTS
  MÁRCIA VIZZOTTO; ANA CRISTINA RICHTER KROLOW
• EVALUATION OF SUPPLEMENTATION PREBIOTCS ON LACTOBACILLUS ACIDOPHILLUS METABOLISM FOR THE PRODUCTION OF EXOPOLYSACCHARIDES
  Silvério, M. T.; Angelica Aparecida Vieira Adami; Rosangela dos Santos; Glaucia Maria Pastore
• Sensorial analyses and biogenic amines determination by HPLC in bovine and caprine fermented milk
  Celso Fasura; Carlos Adam Conte Junior; Maria L. G. Monteiro; Lázaro, C.A.; Bruna L. Rodrigues; Celso Fasura; Marion P. da Costa
• ONLINE CAPILLARY RHEOMETRY OF COMMERCIAL SORBET
  Alvarez; Flick; Hayat Benkhelifa; Marcela Arellano
• Production of red yeast rice by solid-state fermentation of stocked rice
  Eunjoeng Seo; Youn-Je Park
• THERMAL AND TEXTURAL PROPERTIES OF SOYBEAN OUIL ORGANOGELS STRUCTURED WITH SUGARCANE WAX AND ITS HOT ETHANOL SOLUBLE FRACTIONS
  Julio Cesar Barbosa Rocha; Daniel Barrera Arellano; Daniel Barrera Arellano
• EFFECT OF TEMPERATURE ON THE EARLINESS AND PROTEIN CONTENT OF MUSHROOM
  VINÍCIUS REIS DE FIGUEIREDO; ANTONIO FÁBIO REIS FIGUEIREDO
• The Effects of Spray-Dried Sourdough on Flour Characteristics and Rheological Properties of Wheat Dough
  Akbar Bahrami; Flora Behnam; Seyed Hadi Peighambardoust; Abolfazl Golshan Tafti
• VIABILITY OF PROBIOTIC CULTURES OF Lactobacillus spp. AND Bifidobacterium spp. IN YOGURT ADDED TO PASSION FRUIT’S (Passiflora edulis) PULP AND ALBEDO FLOUR
  ÂNGELA MARIA FIORENTINI; Tatiane K. V. Gandra; Wladimir Padilha Silva; Maristela Cortez Sawitski; Vera M. Klajn; Vagna Aparecida Pereira Freire
• Physico-chemical and functional properties of spray-dried sourdough in breadmaking
  Abolfazl Golshan Tafti; Seyed Hadi Peighambardoust; Javad Hesari
• HYDROLYSIS OF FOOD INDUSTRY RESIDUES USING SUBCRITICAL WATER FOR OBTAINING FERMENTABLE SUGARS
  Juliana Prado; TANIA FORSTER CARNEIRO; Luis Alberto Follegatti Romero; Maria Angela Almeida Meireles
• EFFECT OF GAMMA RADIATION ON PHYSICAL AND CHEMICAL STABILITY OF VACUUM PACKAGED LAMB MEAT STORED UNDER REFRIGERATION
  Fregonesi, R.P.
• Mathematical modeling of microbial load in poultry meat fillets according to electrical resistance (Impedance-Splitting Method) and survey on its correlation with total volatile nitrogen
  Ali Fazlara
• CHANGES IN RVA ANALYSIS OF MIXTURES OF CASSAVA STARCH AND FLOUR OF CASSAVA LEAVES WITH EXTRUSION PROCESS
  Fernanda Rossi Moretti Trombini; Carlos Padovani; Magali Leonel
• Formulation and characterisation of phloridzin-loaded chitosan nano- and submicron-sized particles
  Elke Walz; Ralf Greiner; Volker Gräf; Esther Mayer-Miebach; Dagmar Schüller; Diana Behsnilian; Kathleen Oehlke
• EFFECT OF GAMMA RADIATION ON MICROBIOLOGICAL STABILITY OF VACUUM PACKAGED LAMB MEAT STORED UNDER REFRIGERATION
  Fregonesi, R.P.
• CONTENTS, PROFILE AND ESTIMATED DAILY INTAKE OF ISOFLAVONES AND SOYASAPONINS IN SOY-BASED FORMULAS CONSUMED BY INFANTS IN BRAZIL.
  Daniel Perrone; Donangelo, C.M.; VILLAR, M.P.M.; FONSECA, N.D.
• Antioxidant activity of SLN encapsulated α-tocopherol
  Kathleen Oehlke; Diana Behsnilian; Esther Mayer-Miebach; Volker Gräf; Ralf Greiner; Elke Walz
• CLASSIFICATION OF PROPOLIS PRODUCED IN SANTA CATARINA STATE BY UV-VISIBLE SCANNING SPECTROPHOTOMETRY AND PRINCIPAL COMPONENT ANALYSIS.
  Marcelo Maraschin; Veloso, A.C; Silva, D.A.; Tomazzoli, M.M.; Somensi-Zeggio, A.R.
• YOGURT ENRICHMENT WITH QUINOA
  Simone Vieira; Vicente Vicente Dias Rodrigues
• EVALUATION OF THE PACKAGING CHARACTERISTICS AND PRODUCT PROCESSING CONDITIONS IN THE DEVELOPMENT OF SULFUR STAINING IN CUBED MEAT CANS.
  Elisabete Segantini Saron; Jozeti Aparecida Barbutti Gatti; FIORELLA BALARDIN DANTAS; Dantas, S. T.
• DEVELOPMENT AND VALIDATION OF A LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY METHOD FOR THE SIMULTANEOUS ANALYSIS OF ISOFLAVONES AND SOYASAPONINS IN SOY-BASED FOODS
  Daniel Perrone; Donangelo, C.M.; FONSECA, N.D.
• INFLUENCE OF BROILERS STUNNING BY VOLTAGE AND ELETRICAL FREQUENCY SYSTEMS ON BREAST MEAT QUALITY
  Massami Shimokomaki; Alexandre Oba; Adriana Lourenço Soares; Deivid Guareschi Fagundes; Cassiana Kissel
• A 1H-NMR-BASED METABOLOMIC ANALYSIS OF PROPOLIS FROM SANTA CATARINA STATE
  Rocha, M.P.; Carreira, R.; Marcelo Maraschin; Sforça, M.; Zeri, A.C.M.; Tomazzoli, M.M.; Kobe, S.O.; Somensi-Zeggio, A.R.
• Improving Electrostatic Deposition of Biopolymer Layers on Emulsion Interfaces by Addition of Salts
  Prof. Dr. Jochen Weiss; Lutz Fischer; Benjamin Zeeb
• AGRONOMIC PERFORMANCE AND SOLUBLE SOLIDS CARROT (DAUCUS CAROTA L.) PRODUCED WITH CROTALARIA SPECTABILIS L. AS GREEN FERTILIZATION
  Campos, A. G.; Gilma Silva Chitarra; Bezerra, F. L.; Pacheco, E. B.; Saibert, A. C.; Cassiana Kissel
• COUPLING FLUID FLOW, HEAT TRANSFER, AND DENATURATION-AGGREGATION OF BETA-LACTOGLOBULIN: RELATIVE IMPORTANCE OF PERIKINETIC AND ORTHOKINETIC TERMS OF THE AGGREGATION KERNEL
  Nicolas Erabit; [email protected]; Alvarez; [email protected]
• CHARACTERIZATION AND EVALUATION OF MICRONUTRIENT PRESENT IN THE BRAZILIAN ORGANIC EXTRA VIRGIN OLIVE OIL
  RENATA MARIA DOS SANTOS CELEGHINI; Fernanda Cristina de Souza; Breno Monteiro dos Santos; ROSALINA MARANGON LIMA MEDEIROS; Laura B. S. Caldas
• HOWARD COUNT USING STAINING
  MARGARETE MIDORI OKAZAKI; Gina Maria Bueno Quirino Cardozo; Rosana de Andrade Silva
• EFFECT OF BALL MILLING ON STRUCTURAL CHARACTERISTICS OF PERUVIAN CARROT AND CASSAVA STARCHES
  Jaqueline de Moraes; FLORENCE S. ALVES; Célia Maria Landi Franco
• PHYSICAL, PHYSICO-CHEMICAL AND NUTRITIONAL EVALUATION OF RICE SUBMITTED TO IRRADIATION
  Solange Guidolin Canniatti Brazaca; Silene Bruder Silveira Sarmento; MATTA JUNIOR, M. D.; Luis Fernando Polesi
• Hygienic-sanitary conditions of 5 food service units in the city of Campinas, São Paulo State
  Gina Maria Bueno Quirino Cardozo; MARGARETE MIDORI OKAZAKI; neliane silveira; Paula Regina dos Santos Luciano
• STUDY OF PHYSIOLOGIC STATE OF SPOROBOLOMYCES ROSEUS AFTER OZONE TREATMENT
  GADONNA WIDEHEM Pascale; Elodie Sarron; Nelly Cochet; Nelly Cochet
• EVALUATION OF FIRMNESS AND COLOR OF FRESH-CUT FUJI APPLES COATED WITH WHITEMOUTH CROAKER (Micropogonias furnieri) PROTEIN ISOLATE AND MONTMORILLONITE
  William Renzo Cortez-Vega; Sandriane Pizato; CARLOS PRENTICE-HERNÁNDEZ
• Relations between bread structure, bolus formation and the dynamics of salty and texture perceptions
  CHAUNIER Luc; SOUCHON Isabelle; LE BLEIS Fabien; DELERIS Isabelle; SAINT-EVE Anne; PANOUILLE Maud
• EFFECT OF MONO-, DI- AND TRIESTERS OF FATTY ACID PRESENT IN SORBITAN MONOSTEARATE ON CRYSTALLIZATION OF REFINED PALM OIL
  LIRENY APARECIDA GUARALDO GON€ALVES; Chiu, M. C.; Camilia Aoyagui dos Santos
• Weight loss and pH modification during storage of minimally processed ears of pro-vitamin A biofortified maize
  Pereira, J.; Maria Cristina Dias Paes; Paes, M.C.D.; Natália Alves Barbosa
• Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product
  FERON Gilles; SOUCHON Isabelle; LABOURE Hélène; SEMON Etienne; DELERIS Isabelle; TRELEA Cristian
• Starch analysis of cassava roots (Manihot esculenta Crantz) cultivated by family farmers of Santa Catarina, Brazil.
  Neubert, E. de O.; Luiz Augusto M. Peruch; Marcelo Maraschin; Uarrota, V. G.; Moresco, R.; Nunes, E. da C.; Bianca Coelho; Gómez, C. U.
• EVALUATING GRAPE MUST FERMENTATION BY THREE NON- SACCHAROMYCES YEASTS ISOLATED OF GRAPES Vítis Viníferas OF SÃO FRANCISCO SUBMID VALLEY
  Mamede, M.E.O.; Santos, A.P.C.; Assis, M.O.
• Isolation and identification of yeasts in Vitis viníferas grapes from the Submid São Francisco Valley
  Mamede, M.E.O.; Santos, L.S.; ALAÖSE GIL GUIMARÇES; Assis, M.O.; [email protected]; Carlos Augusto Rosa
• Effect of pulsed electric fields on carotene compound and antioxidant activity of pumpkin (Cucurbita moschata) stored at different temperatures
  MARTÍN-BELLOSO, OLGA; ELEZ, PEDRO; Afonso Mota Ramos; BINOTI, MIRELA LIMA
• Quantification of flavonoids and carotenoids in cassava flours (Manihot esculenta Crantz) cultivated by family farmers in Santa Catarina, Brazil.
  Neubert, E. de O.; Luiz Augusto M. Peruch; Marcelo Maraschin; Uarrota, V. G.; Moresco, R.; Nunes, E. da C.; Bianca Coelho; Gómez, C. U.
• STUDY OF THE PROCESS OF FERMENTATION OF WORT PREPARED WITH MALT AND ADJUNCTS WITH BLACK OR WHITE RICE
  Raquel Aizemberg; JOÃO BATISTA A. SILVA; [email protected]; [email protected]; Diogo Henrique Hendges
• STUDY OF THE EXTRACTION PROCESS OF THE PHENOLIC COMPOUNDS OF GREEN TEA (CAMELLIA SINENSIS).
  Murilo Cesar Costelli; Casarin, F.; Ohland, A.L.; Josiane Betat da Silva; CAROLINE ELIZA MENDES; Marcelo Guindani
• PRODUCTION AND BIOCHEMICAL CHARACTERIZATION OF A PROTEASE FROM ASPERGILLUS ORYZAE: APPLICATION IN PROTEIN HYDROLYSIS FOR INCREASING THE ANTIOXIDANT POWER OF BIOACTIVE PEPTIDES
  Hélia Harumi Sato; Ruann Janser Soares de Castro
• ANTIOXIDANT ACTIVITIES OF SOY PROTEIN ISOLATE HYDROLYSATES OBTAINED BY MICROBIAL PROTEASES: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY
  Hélia Harumi Sato; Ruann Janser Soares de Castro
• Effect of two beans varieties of Phaseolus vulgaris in hamster lipid metabolism
  José Alfredo Gomes Arêas; DIAS, Jéssica Mascaretti; Rosana A. Manólio Soares; [email protected]
• The influence of different fats in cake batter
  Raquel Vallerio Rios; Suzana Caetano da Silva Lannes
• Campylobacter jejuni CONTAMINATION OF CHICKEN CARCASSES FROM MINAS GERAIS STATE – BRAZIL
  Andréa Cátia Leal Badaró; Vinícius R. Ornelas; Humberto Moreira Húngaro; Mariana G. Oliveira; Isabelle Cristina Oliveira Neves; JOS BENICIO PAES CHAVES; Regina C. Mendonça
• EXTENDING SHELF-LIFE OF ACEROLAS (MALPIGHIA PUNICIFOLIA L.) USING BIODEGRADABLE RESIDUE-BASED COATING AND FILMS
  Édira Castello Branco de Andrade Gonçalves; Mariana Simões Larraz Ferreira; Mariana Simões Larraz Ferreira; Thamires Silva Cavalcante de Almeida
• TECHNOLOGICAL PROCESSING AND SENSORIAL ACCEPTANCE OF PANTANAL ALLIGATOR MEAT HAMBURGER (Caiman crocodilus yacare) WITH CHICKEN MEAT (Gallus gallus)
  SOUZA, W.; MESQUITA, J. J.; PAIVA, G. B.
• TECHNOLOGICAL AND NUTRITIONAL CHARACTERISTICS OF BREAD FORMULATED WITH A MIXTURE OF WHEAT AND RICE FLOUR
  Monika Haros; Myriam Salas-Mellado
• THE EFFECT OF PACKAGE DAMAGE ON TOMATO PASTE CAN INTERNAL CORROSION
  FIORELLA BALARDIN DANTAS; Beatriz Maria Curtio Soares; Kiyataka, Paulo H.M; Saron, E. S.; Jozeti Aparecida Barbutti Gatti; Dantas, S. T.
• EFFECT OF „IN VITRO” DIGESTION OF BUCKWHEAT PRODUCTS ON HT 29 COLON CANCER CELLS PROLIFERATION.
  Krzysztof Dziedzic
• DETERMINATION BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY OF VITAMIN A IN FORTIFIED MILK
  Itaciara L. Nunes; Deusdélia Almeida Teixeira; Nedja Silva dos Santos; Alcione Cardoso Vasconcelos; Luciana C. A. Correia
• ACCEPTANCE OF BREADED FISH IN SCHOOL MEALS IN BRAZILIAN PUBLIC SCHOOLS
  Maria Isabel Queiroz; Lauro Saint Pastous Madureira; Rosa O. Treptow; Marina Leite Mitterer Daltoé; Juliana Machado Latorres
• THE EFFECT OF MODIFIED STARCHES ON RHEOLOGICAL PROPERTIES OF COOKIES MADE OF PREGELATINIZED RICE FLOUR
  Joon-Kyoung Lee; Jae Kag Lim; Jie Hye Jeong
• EFFECT OF TEMPERATURE OF HEAT TREATMENT ON PHYSICOCHEMICAL PROPERTIES OF FILMS BASED ON ARGENTINE ANCHOVY (Engraulis anchoita) PROTEIN ISOLATE (API)
  CARLOS PRENTICE-HERNÁNDEZ; Gautério, G. V.; Annie C. Telles; Elessandra da Rosa Zavareze; Meritaine da Rocha
• THE INFLUENCE OF ACTIVE PACKAGING ON THE HARDNESS CHANGES OF THE WHEAT BREAD DURING STORAGE TIME
  Irisa Murniece; Lija Dukalska; Sandra Muizniece-Brasava; Svetlana Sarvi
• ANALYSIS OF THE CONTENT OF PHENOLIC COMPOUNDS, FLAVONOIDS AND ANTIOXIDANT ACTIVITY OF BLACKBERRY TEA
  Laura Cassol Mohr; Ohland, A.L.; ELISANGELA DE ABREU; Murilo Cesar Costelli; Casarin, F.; CAROLINE ELIZA MENDES
• Thermal Treatment Influence on the Quality of Fine Rye-Bread Packaged in Different Polymer Films
  Irisa Murniece; Tatjana Rakcejeva; Dace Klava; Martins Sabovics
• ANALYSIS OF THE CONTENT OF PHENOLIC COMPOUNDS, FLAVONOIDS AND ANTIOXIDANT ACTIVITY OF STRAWBERRY TEA
  CAROLINE ELIZA MENDES; Casarin, F.; ELISANGELA DE ABREU; Ohland, A.L.; Laura Cassol Mohr
• ACCEPTANCE OF FERMENTED ANCHOVY FILLETS (ENGRAULIS ANCHOITA) AND THE PROSPECT OF ENTERING THE BRAZILIAN MARKET
  Marina Mitterer Daltoé; Maria Isabel Queiroz; Lauro Saint Pastous Madureira; Rosa O. Treptow; Juliana Machado Latorres; Marina Leite Mitterer Daltoé; Milton Luis Pinho Espirito Santo; Rosa O. Treptow
• RETINOL AND TOCOPHEROLS LEVELS IN WHITE EGGS FROM CHICKEN FED WITH ANNATTO (Bixa orellana L.) SEEDS
  MARTA GOMES DA SILVA; Fabri, E.G.; [email protected]; [email protected]
• PROCESSING AND CHARACTERISTICS CRYSTALLIZED GUAVIRA PEEL DURING STORAGE
  Priscila Aiko Hiane; Manoel Mendes Ramos Filho; Maria Isabel Lima Ramos; Maria Lígia Rodrigues Macedo; Fabíola Brandão dos Santos; Raquel Pires Campos
• Microbiological parameters during shelf-life of packed wheat bread
  Ilona Dabina-Bicka; Emils Kozlinskis; Sandra Muizniece-Brasava; Lija Dukalska
• THE EVALUATION OF TOCOPHEROLS AND TOCOTRIENOLS OCCURRENCE IN ANNATTO (Bixa orellana L.) SEEDS
  MARTA GOMES DA SILVA; M. G. SILVA; Flávia Regina Paggiaro Tintori; Fabri, E.G.
• AMONG BLENDS AND FLAVORS: A TASTE OF PARAENSE CUISINE IN ITALY
  CARDOSO, K. G. M.; MORAIS, B. H. S.; [email protected]; Lúcia de Fátima Henriques Lourenço
• MICROBIOLOGICAL QUALITY OF FISHBURGER AND MINCED MEAT MADE FROM TILAPIA
  Marlene Nunes Damaceno; Hirllen Nara Bessa Rodrigues; Francisca Andréa Kércia Silva; Marlene Nunes Damaceno; GERMANA CONRADO DE SOUSA
• BIOACTIVE COMPOUNDS IN LATVIAN BARLEY BEER
  Ilona Dabina-Bicka; Daina Karklina; Zanda Kruma; Fredijs Dimins
• EFFECT OF HEAT MOISTURE TREATMENT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF ARROWROOT AND PERUVIAN CARROT STARCHES
  Célia Maria Landi Franco; Vânia Regina Nicoletti Telis; Jaqueline de Moraes; Vânia Regina Nicoletti Telis
• Hygienic and safety assessment of ready-to-eat food-processing industrial facilities in Portugal
  Henriques, A. R.; Barreto, A.S.; Fraqueza, M.J.
• USE OF ACID WHEY FOR THE DEVELOPMENT OF NON-FERMENTED LACTIC BEVERAGE
  Fabiane Andresa de Oliveira; FABIANE PICININ DE CASTRO CISLAGHI
• PROXIMATE ANALYSIS OF MINCED MEAT AND MEATBALLS MADE FROM TILAPIA
  Mayara Salgado Silva; Marlene Nunes Damaceno; Francisca Andréa Kércia Silva; Hirllen Nara Bessa Rodrigues; Marlene Nunes Damaceno
• Streptococcus salivarius ssp. salivarius: Study of the oral cavity colonization by yoghurt and fermented milk
  Ana Lucia Orlandini Pilleggi; Vera Fantinato; Ana Lucia Orlandini Pilleggi de Sousa
• CHARACTERIZATION OF MICROCAPSULES OF BIFIDOBACTERIUM BB-12 OBTAINED WITH WHEY BY SPRAY DRYING
  Ernani Sebastião Sant’Anna; Carlise B. Fritzen-Freire; FABIANE PICININ DE CASTRO CISLAGHI
• S. salivarius ssp salivarius: Toxicity Studies of BIO 5 strain.
  Vera Fantinato; Ana Lucia Orlandini Pilleggi; [email protected]; Ana Lucia Orlandini Pilleggi de Sousa
• CHEMICAL PROFILE OF THE RESIDUES FROM THE BRAZIL NUT PROCESS
  Ariane Kluczkovski; Suzelei C franca; jose O oliveira; Maria k S Oliveira
• Development, optimization and validation of artificial apple must.
  Caroline dos Santos; Aline Alberti; Luciana Igarashi Mafra; Alessandro Nogueira; Regina Maria Matos Jorge; Gilvan Wosiacki
• GALLIC ACID RELEASE PROFILE FROM MICROPARTICLES WITH NATIVE AND MODIFIED POTATO STARCH IN YOGURT.
  Paula García Concha; Paz Robert
• EFFECT OF DIFFERENTS Saccharomyces STRAINS IN THE HEADSPACE AROMA COMPOUNDS OF APPLE WINE
  Adriane Bianchi Pedroni Medeiros; Gilvan Wosiacki; Alessandro Nogueira; Cíntia Braga; Giovana de Arruda Moura Pietrowski; Caroline dos Santos
• AMINO ACID PROFILE IN SYMBIOTIC FERMENTED PRODUCED WITH HUMAN MILK PRESENTING HIGH DORNIC ACIDITY
  Alice Yoshiko Tanaka; Renata Bonini Pardo; Paulo Sérgio Marinelli; Alda Maria Machado Bueno Otoboni; Adan Lucas Rocha
• Synechococcus nidulans GROWTH KINETICS FUZZY BLACK BOX MODELING THROUGH PARTICLE SWARM OPTIMIZATION
  Vitor Badiale Furlong; Renato Dutra Pereira Filho; Pâmela Guder Goularte; Ana Cláudia Margarites; Jorge Alberto Vieira Costa
• SYMBIOTIC FERMENTED PRODUCED WITH HUMAN MILK PRESENTING HIGH DORNIC ACIDITY: DETERMINATION OF SHELF LIFE ACCORDING TO SENSORIAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS
  Alice Yoshiko Tanaka; Renata Bonini Pardo; Paulo Sérgio Marinelli; Alda Maria Machado Bueno Otoboni; Adan Lucas Rocha
• PHYSICAL AND CHEMICAL COMPOSITION OF MILK FERMENTED BY BACTERIA IN DAIRY IMMOBILISED BIOESFEREAS SODIUM ALGINATE
  Helyde Albuquerque Marinho; Ricardo Macedo da Silva; Patrick Gomes de Souza
• Developing bologna with whey
  Pablo Teixeira da Silva; Vanessa Pires Rosa; Carla Luisa Schwan; Juliana de Oliveira Bastos; Augusto Holkem; Évelin Francine Wigmann
• Developing ice cream with oligofructose
  Pablo Teixeira da Silva; Vanessa Pires Rosa; Mabel dos Santos
• FATTY ACIDS CHEMICAL COMPOSITION AND PROFILE IN SHEEP FED WITH OR WITHOUT PROTECTED FAT SUPPLEMENTS
  FABIO DA COSTA HENRY; CÉLIA RAQUEL QUIRINO; Carlos Humberto S. Moulim; Aparecida de Fátima M. de Oliveira; Erika M. Tavares; Ricardo L. D. Costa
• ROLE OF EXTRA-VIRGIN OLIVE OIL ON PHYSICAL AND SENSORY PROPERTIES OF MAYONNAISES
  Federica Balestra; Carla Di Mattia; Paola Pittia
• RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER
  Luis Antônio Minim; Valeria Paula Rodrigues Minim; Gabrielle Cardoso Reis Fontan; Janaína Teles Faria; MµRCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL; Milene Moreira Ribeiro Loures
• Influence of Cooking as a Pre-Treatment to Microwave Drying of Manioc Roots
  Thiago Silva Soares; Francemir José Lopes; Francemir José Lopes
• Resistant starch content of commercial unripe banana flour:unexpected values?
  [email protected]; Elizabete Wenzel de Menezes; Eliana Bistriche Gintini; Fernanda Neres de Ribeiro Lima; Aline de Oliveira Santos; FABIANA ANDREA HOFFMANN SARDA; Franco Maria Lajolo; Gabriela Santos Souza
• APPLICATION OF THE DIRECT PCR TECHNIQUE IN COMPARSION WITH THE CONVENTIONAL IDENTIFICATION FOR DETECTION OF PATHOGENS IN CHESSE AND REFORMED PRODUCTS
  LUCIANA FURLANETO-MAIA; Raissa Curti Bonfante; FERNANDA CARLA HENRIQUE; RODOLFO CAMPOS ZANIN
• CHEMICAL COMPOSITION OF MEAT FROM OVINES FED WITH OR WITHOUT PROTECTED FAT
  Ricardo L. D. Costa; Erika M. Tavares; Aparecida de Fátima M. de Oliveira; Carlos Humberto S. Moulim; CÉLIA RAQUEL QUIRINO; FABIO DA COSTA HENRY
• THE EFFECT OF THERMAL TREATMENT ON THE QUINOA TOTAL AND ISOLATED FRACTIONS PROTEIN QUALITY
  Maria Julia de Miguel Amistá; Olga Tavano
• ANALYSIS OF GUAVA RESIDUE'S FLOUR ORIGINATING FROM PULP INDUSTRY
  Mayara Salgado Silva; Xavier, V. F.; Santos, L. M. L.; Silva, M. S.; Angelinne Costa Alexandrino
• DAIRY BEVERAGE WITH GREEN TEA EXTRACT: THE ROLE AS FUNCTIONAL FOOD AND PROVIDING PROTECTION AGAINST LIPID OXIDATION
  Marcela Boroski; Jesuí Vergilio Visentainer; Hélène J. Giroux; Pascal Dubé; Yves Desjardins; Michel Britten; Hélène V. Petit
• EXPERIMENTAL MEASUREMENT OF THERMOPHYSICAL AND SENSORY PROPERTIES OF BREAD TYPE “BAGUETTE” WITH IMPROVER ADDITION
  Catalina Negrete Zamorano; Elena Cavieres Rebolledo
• STUDY OF CASSAVA STARCH FERMENTATIVE PROCESS BY A TRADITIONAL METHOD AND WITH GLUCOSE ADDITION
  AQUINO, A.C.M.S.; PEREIRA, J.M.; LUCAS BERTOLDI WATANABE; POLA JÚNIOR, A.C.; Edna Regina Amante
• EXPERIMENTAL VALIDATION OF THE DYNAMIC MODELING OF A HTST PASTEURIZATION PROCESS WITH PLATE HEAT EXCHANGERS
  GUTIERREZ, C.G.C.C.; Jorge Andrey Wilhelms Gut; [email protected]
• NOVEL Y-LAMINAR MODEL TO REPRESENT THE RESIDENCE TIME DISTRIBUTION OF HOLDING TUBES IN THE CONTINUOUS THERMAL PROCESSING OF LIQUID FOODS
  GUTIERREZ, C.G.C.C.; Jorge Andrey Wilhelms Gut; PEGORARO, P.R.
• URINARY EXCRETION OF ISOFLAVONES AGLICONES AND METABOLITES IN HEALTHY ADULTS AFTER CONSUMPTION OF A SOY-COFFEE BEVERAGE
  Ilana Felberg; Adriana Farah; Carvalho, L.M.J.; Sidney Pacheco; Veronica CALADO; Mariana Monteiro; Donangelo, C.M.
• COMPARATIVE ANALYSIS OF VITAMIN C IN PASTEURIZED AND UNPASTEURIZED FRUIT PULP
  Angelinne Costa Alexandrino; Silva, M. S.; Santos, L. M. L.; Xavier, V. F.; Mayara Salgado Silva
• USING NEAR AND MID-INFRARED REFLECTANCE SPECTROSCOPY AND PRINCIPAL COMPONENT ANALYSIS TO GROUP FLAXSEEDS AND FLAX SEEDS FLOURS ACCORDING TO THEIR LIPID CONTENT
  Adaucto Bellarmino de Pereira Netto; Ribeiro, L.F.; PERALTA-ZAMORA, P. G.
• Effects of traditional cooking methods on the level of nutritional and antinutritional components of California black seeds (Vigna unguiculata) cultivated in North East of Argentina
  María Victoria Avanza; Acevedo Belen; María Guadalupe Chaves; Paredes Federico; Peyrano Felicitas
• BIOACTIVE PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY IN GENOTYPES BEANS OF THE STATE OF BAHIA
  MARCONDES VIANA DA SILVA; GIRLANA AMORIM SANTANA
• EFFECT OF pH ON DYE COLOR OF BETA VULGARIS L.
  Júlio César Freitas Rosas; COSTA, J.R.M.; ADRIANA CRISPIM DE FREITAS
• Effect of the β-cyclodextrin (βCD) in formation of amylose-lipid complex in cereal starches using glycerol monostearate of glycerol (GMS)
  Célia Maria Landi Franco; Marina Costa Garcia
• HYDROLYSIS KINETICS OF SUGARCANE BAGASSE IN SUBCRITICAL WATER
  Maria Angela Almeida Meireles; TANIA FORSTER CARNEIRO; Juliana Prado; Luis Alberto Follegatti Romero
• Study of stability and the tendency to caking of the cocoa beverage powder
  Fernanda Zaratini Vissotto; Leandro F. Montalvão; Gisele Tokie Makita; MARIA ISABEL RODRIGUES; Florencia Menegalli
• ESTIMATE OF THE DAILY INTAKE OF SULFITE IN FOODS CONSUMED IN THE STATE OF MINAS GERAIS
  Flávia Silva Paula Coimbra; MARIEM RODRIGUES RIBEIRO DA CUNHA; Maria de Fátima Gomides; Giancarlo Ubaldo Nappi
• NEW APPROACH IN PHOSPHORUS DETERMINATION ON COMMERCIAL LECITHIN SAMPLES: ENERGY DISPERSIVE X-RAY SPECTROSCOPY, A FAST AND ACCURANCY WAY.
  RICHTER, W.; FERNANDES, G. D.; DANIEL BARRERA ARELLANO
• QUALITY CONTROL OF JUICES WINES AND EDIBLE OILS BY HIGH-RESOLUTION PROTON-NMR - ONE GENERAL APPROACH FOR TARGETED AND NONTARGETED SCREENING
  Eberhard Humpfer
• BIOCHEMICAL EVALUATION IN EIGHT SPICES CONSUMED IN THE REGION SOUTHWEST OF BAHIA
  GIRLANA AMORIM SANTANA; Maríllia Botelho da Silva Bomfim; Poliana Souza Botêlho; MARCONDES VIANA DA SILVA
• BREASTFEEDING AND INTRODUCTION OF FOOD IN CHILDREN UNDER TWO YEARS IN REDENÇÃO, CEARA
  Paulo Henrique Machado de Sousa; Costa, Maria Cecília de Oliveira; Diniz, Derlange B.; Oliveira, Halsia S.; Mesquita, Samara de A.; Gouveia, Sandro T.
• EFFECT OF TEMPERATURE ON THE HEAT STABILITY OF SOYBEAN (Glycine max L) ESTERASE
  GABRIELA ALVES MACEDO; Jose Valdo Madeira Junior; MÁRCIO DE BARROS; Macedo, G.A.; Gabriela Alves Macedo
• PREPARATION OF STARCH NANOPARTICLES LOADING WITH ANTIOXIDANTS
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