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Camila Augusto Perussello, Viviana Cocco Mariani, Maria Lúcia Masson, Fernanda de Castilhos
Pág. 167 - 173
The knowledge about thermophysical properties of foods is especially important in thermal processing, influencing the design, optimization and cost reduction of the process, as well as the quality and safety of the final product. This article deals with ...
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Lorena Pizarro, Claudia Stange
Pág. 143 - 162
Carotenoids are colored terpenes synthesized in plants, algae and some yeasts and bacteria. In plants and algae, these lipophilic molecules exert functional roles in hormone synthesis, photosynthesis, photomorphogenesis and photo...
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M Reza Mozafari, John Flanagan, Lara Matia-Merino, Ajay Awati, Abdelwahab Omri, Zacharias E Suntres, Harjinder Singh
Pág. 2038 - 2045
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Klein, Barbara P; Kurilich, Anne C
Pág. 580 - 584
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