Source: Food Science and Technology, Vol 31, Iss 2, Pp 412-417 (2011)Food Science and Technology v.31 n.2 2011Food Science and Technology (Campinas)Sociedade Brasileira de Ciência e

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Isolamento e seleção de microrganismos pectinolíticos a partir de resíduos provenientes de agroindústrias para produção de aromas frutais Screening of fruit flavors producing pectinolitic microorganisms isolated from agroindustrial residues

Authors : Mariana Uenojo; Glaucia Maria Pastore

Subjects: pectin; flavor; pectina

Source: Food Science and Technology, Vol 26, Iss 3, Pp 509-515 (2006)

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Histochemistry and morphoanatomy study on guava fruit during ripening Histoquímica e morfoanatomia em frutos de goiaba durante amadurecimento

Authors : José Renato de Abreu; Custódio Donizete dos Santos; Celeste Maria Patto de Abreu

Subjects: pectin; firmeza; pectina

Source: Food Science and Technology, Vol 32, Iss 1, Pp 179-186 (2012)

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Histoquímica e morfoanatomia em frutos de goiaba durante amadurecimento

Authors : Evaristo Mauro de Castro; Custódio Donizete dos Santos; José Renato de Abreu

Subjects: pectin; Guava Fruit; pectina

Source: Food Science and Technology, Vol 32, Iss 1, Pp 179-186 (2012)Food Science and Technology, Volume: 32, Issue: 1, Pages: 179-186, Published: 24 FEB 2012Food Science and Technology v.32 n.1

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Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Authors : Custódio Donizete dos Santos; José Renato de Abreu; Angelita Duarte Corrêa

Subjects: food.ingredient; Pectin; pectina

Source: Food Science and Technology, Vol 32, Iss 1, Pp 156-162 (2012)Food Science and Technology, Volume: 32, Issue: 1, Pages: 156-162, Published: 13 MAR 2012Food Science and Technology v.32 n.1

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Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato Fracionamento de açúcares e teor de pectina durante o amadurecimento de goiaba cv. Pedro Sato

Authors : José Renato de Abreu; Custódio Donizete dos Santos; Celeste Maria Patto de Abreu

Subjects: pectin; pectina; sugar

Source: Food Science and Technology, Vol 32, Iss 1, Pp 156-162 (2012)

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Ascorbic acid and pectin in different sizes and parts of citric fruits

Authors : Solange Guidolin Canniatti-Brazaca; Larissa Akemi Ywassaki

Subjects: orange; food.ingredient; Pectin

Source: Food Science and Technology, Vol 31, Iss 2, Pp 319-326 (2011)Food Science and Technology v.31 n.2 2011Food Science and Technology (Campinas)Sociedade Brasileira de Ciência e

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Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids

Authors : Silvana Belém de Oliveira; Mariana da Rocha Amorim; Patrícia Moreira Azoubel

Subjects: food.ingredient; pectina; Water activity

Source: Food Science and Technology, Vol 31, Iss 1, Pp 160-166 (2011)Food Science and Technology v.31 n.1 2011Food Science and Technology (Campinas)Sociedade Brasileira de Ciência e

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Mudanças microestruturais de morangos congelados submetidos à pré-tratamentos com aditivos e impregnação a vácuo

Authors : Jaime Vilela de Resende; Marciu José Reno; Mônica Elisabeth Torres Prado

Subjects: Pre treatment; food.ingredient; Pectin

Source: Food Science and Technology, Vol 31, Iss 1, Pp 247-256 (2011)Food Science and Technology v.31 n.1 2011Food Science and Technology (Campinas)Sociedade Brasileira de Ciência e

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Relação entre o comportamento reológico e a dinâmica do congelamento e descongelamento de polpa de morango adicionada de sacarose e pectina Relationship between the rheologic behavior and freezing and thawing dynamics of strawberry pulp adding sucrose and pectin

Authors : Tatiana Nunes Fernandes; Jaime Vilela Resende; Rafael Souza Ribeiro Cruvinel

Subjects: pectin; pectina; microstructure

Source: Food Science and Technology, Vol 30, Iss 1, Pp 188-204 (2010)

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