SciELO Analytics (Beta)
Brasil
Revista de Nutrição (1415-5273)
Polpa de fruta congelada: efeito do processamento sobre o conteúdo de fibra alimentar

Received Citations (8)

publishing year previous first author document title
2016 Revista Brasileira de Engenharia Agrícola e Ambiental Deamici, Kricelle M. Cinética de secagem do bagaço de uva fermentado: Determinação da difusividade efetiva de umidade
2004 Revista de Nutrição Guerra, Nonete Barbosa Modifications in the gravimetric non enzymatic method for determination of soluble and insoluble dietary fiber in fruits
2015 Revista Brasileira de Fruticultura SIQUEIRA, AMANDA DE MORAIS OLIVEIRA CONTEÚDO DE FIBRA ALIMENTAR, COMPOSTOS FENOLICOS E ATIVIDADE ANTIOXIDANTE EM GRAVIOLA (Annona muricata L.)
2008 Archivos Latinoamericanos de Nutrición Boari Lima, Annete de Jesus Chemical characterization of the jabuticaba fruits (Myrciaria cauliflora Berg) and their fractions
2012 Ciência Rural Lima, Rafaela Maria Temóteo Chemical, physicochemical and microbiological stability of pasteurized and non pasteurized acerola pulps from organic cultivation
2012 Revista Brasileira de Fruticultura Freire, Juliana Mesquita Evaluation of functional compounds and antioxidant activity in guava pulp flour
2007 Food Science and Technology (Campinas) Maia, Geraldo Arraes Effect of the processing on some components of acerola juice
2012 Engenharia Agrícola Duarte, Maria E. M. Comportamento reológico de bebida mista de pinha e leite
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.

SciELO - Scientific Electronic Library Online
FAPESP CNPq BIREME FapUnifesp

Avenida Onze de Junho, 269 - Vila Clementino 04041-050 São Paulo

Tel.: +55 11 5083-3639/59 - Email: scielo@scielo.org

Help

Developments

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.