v. 7 n. 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE

DOI: https://doi.org/10.18067/jbfs.v7i3

Publicado: 2020-07-01

Ciências agrárias

Calcium and magnesium silicate in the production of Mombasa grass

Rubson da Costa Leite, Ana Kassia Ribeiro de Oliveira, Denise Vieira dos Santos, Robson da Costa Leite, Antonio Clementino dos Santos

e2672019JBFS
- PDF (inglês)

Ciência de Alimentos

Tomato waste extract (Lycopersicon esculentum) as a natural antioxidant in soybean oil under heating

Irene Rodrigues Freitas, Tayane Lise Siqueira Machado, Débora Maria Moreno Luzia, Neuza Jorge

e2852020JBFS
- PDF (inglês)
Effects of Processing on Nutrient Compounds and Sensory Properties of Parascolopsis aspinosa and Parastromateus niger in Behbahan, Southern Iran

Ali - Aberoumand, Abdulah Yousefi

e2862020JBFS
- PDF (inglês)
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies

Bruna Aparecida Simoncello, Cassandra Justina Souza Maia, Reginaldo de Souza Monteiro, Orlando David Henrique dos Santos, Kelly Moreira Bezerra Gandra, Patrícia Aparecida Pimenta Pereira

e3002020JBFS
- PDF (inglês)
Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration

Gisele Cristina Rabelo Silva

e3022020JBFS
- PDF (inglês)