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4 results for Paula Becker Pertuzatti.

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Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes
by Paula Becker Pertuzatti, Simone Messias Rodrigues Esteves, Jakline Estfane Alves, Luciana Costa Lima and Jonatas Emmanuel Borges
American Journal of Food Science and Technology. 2015, 3(4A), 32-36. DOI: 10.12691/ajfst-3-4A-6
Pub. Date: September 17, 2015Views: 31803Downloads: 22522Citations: 1
baking sensory analysis acceptance
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This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
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Vinification By-products and Their Phenolic Compounds
by Milene Teixeira Barcia, Paula Becker Pertuzatti, Vivian Caetano Bochi, Isidro Hermosín-Gutiérrez and Helena Teixeira Godoy
American Journal of Food Science and Technology. 2015, 3(4A), 18-23. DOI: 10.12691/ajfst-3-4A-4
Pub. Date: September 17, 2015Views: 19571Downloads: 17442Citations: 1
by-products grape marc lees phenolic compounds grape winemaking
Abstract Full Text PDF (163 KB) Full Text HTML Full Text ePUB (935 KB)
This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
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Biotransformation in Temperate Climate Fruit: A Focus on Berries
by Paula Becker Pertuzatti and Milene Teixeira Barcia
American Journal of Food Science and Technology. 2015, 3(4A), 12-17. DOI: 10.12691/ajfst-3-4A-3
Pub. Date: September 17, 2015Views: 14300Downloads: 12268Citations: 1
bioactive compounds flavour antibiotics enzymes solid-state fermentation
Abstract Full Text PDF (142 KB) Full Text HTML Full Text ePUB (139 KB)
This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
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Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes
by Paula Becker Pertuzatti, Denise Soares Dorneles de Oliveira, Kelly Cristina Campagnolo Port, Larissa Alves Vieira, Mariana Bento da Cruz and Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal
American Journal of Food Science and Technology. 2015, 3(4A), 8-11. DOI: 10.12691/ajfst-3-4A-2
Pub. Date: September 17, 2015Views: 19195Downloads: 17279
cupcake oats chemical and physicochemical properties sensory evaluation
Abstract Full Text PDF (151 KB) Full Text HTML Full Text ePUB (125 KB)
This article belongs to the Special Issue Challenge and Trends in Food Processing
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