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Showing 7 out of a total of 7 results for community: EQA - Escola de Química e Alimentos. (0.019 seconds)

Avaliação da qualidade tecnológica apresentada por tilápia do Nilo (Oreochromis niloticus) enlatada

Pizato, Sandriane; Kraieski, Janete; Sarmento, Cleonice; Prentice-Hernández, Carlos (2012)
Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material

Cortez-Vega, William Renzo; Fonseca, Gustavo Graciano; Prentice-Hernández, Carlos (2012)
Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity

Centenaro, Graciela Salete; Salas-Mellado, Myriam de las Mercedes; Pires, Carla; Batista, Irineu; Nunes, Maria; Prentice-Hernández, Carlos (Springer, 2014)
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes

Santos, Sarita D’Avila dos; Martins, Vilásia Guimarães; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, Carlos (2011)
Chemical modification and structural analysis of protein isolates to produce hydrogel using whitemouth croaker (micropogonias furnieri) wastes

Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Damodaran, Srinivasan; Prentice-Hernández, Carlos (2011)
Protein and amino acid solubilization using bacillus cereus, bacillus velesensis, and chryseobacterium sp. from chemical extraction protein residue

Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Silveira, Silvana Terra; Brandelli, Adriano; Prentice-Hernández, Carlos (2011)
Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate

Rocha, Meritaine da; Loiko, Márcia Regina; Gautério, Gabrielle Victoria; Tondo, Eduardo César; Prentice-Hernández, Carlos (2013)

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Showing 7 out of a total of 7 results for community: EQA - Escola de Química e Alimentos. (0.019 seconds)

Avaliação da qualidade tecnológica apresentada por tilápia do Nilo (Oreochromis niloticus) enlatada ﻿

Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material ﻿

Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity ﻿

Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes ﻿

Chemical modification and structural analysis of protein isolates to produce hydrogel using whitemouth croaker (micropogonias furnieri) wastes ﻿

Protein and amino acid solubilization using bacillus cereus, bacillus velesensis, and chryseobacterium sp. from chemical extraction protein residue ﻿

Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate ﻿

Avaliação da qualidade tecnológica apresentada por tilápia do Nilo (Oreochromis niloticus) enlatada

Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material

Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity

Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes

Chemical modification and structural analysis of protein isolates to produce hydrogel using whitemouth croaker (micropogonias furnieri) wastes

Protein and amino acid solubilization using bacillus cereus, bacillus velesensis, and chryseobacterium sp. from chemical extraction protein residue

Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate