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| Registros recuperados: 82 | |
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| Mignaco,J.A.; Lima,L.M.T.R.; Rosenthal,A.; Foguel,D.; Silva,J.L.. |
| The 3rd International Conference on High Pressure Bioscience and Biotechnology was held in the city of Rio de Janeiro from September 27 to September 30, 2004. The meeting, promoted by the International Association of High Pressure Bioscience and Biotechnology (IAHPBB), congregated top scientists and researchers from all over the world. In common, they shared the use of hydrostatic pressure for research, technical development, or industrial applications. The meeting consisted of invited lectures, contributed papers and a well-attended poster session. Very exciting discussions were held inside and outside the sessions, and the goals of discussing state-of-the-art data and establishing working collaborations and co-operations were fully attained. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hydrostatic pressure; Phase diagram; Compressibility; Protein folding; Food technology; Piezotolerance. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2005000800001 |
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| Coelho,Silvia R. M; Prudencio,Sandra H; Christ,Divair; Sampaio,Silvio C; Schoeninger,Vanderleia. |
| S.R.M. Coelho, S.H. Prudencio, D. Christ, S.C. Sampaio, and V. Schoeninger. 2013. Physico-chemical characterization of common beans under natural and accelerated storage conditions. Cien. Inv. Agr. 40(3): 629-636. The common bean is an important food in the human diet. Certain storage conditions, high temperatures and high humidity, cause a texture defect that reduces the acceptability of common beans. The present study aimed at evaluating the effect of storage on the physicochemical properties of common bean grains and the relationship between accelerated aging at 40 °C and 76% RH and storage under natural conditions. Two varieties of common beans (Iapar 81 - carioca variety and Iapar 44 - black variety) were stored at 40 °C and 76% RH for 15, 30, 45, 60... |
| Tipo: Journal article |
Palavras-chave: Food technology; Cooking time; Phaseolus vulgaris; Protein. |
| Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000300015 |
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| Registros recuperados: 82 | |
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