Vol. 3 No. 1 (2018): ABA - jan./jun.

DOI: https://doi.org/10.53928/10.53928/aba.v3i1

Published: 01/18/2018

Apresentação

Editorial, v. 3, n. 1, jan./jun. (2018)

Andréa Carla Mendonça de Souza Paiva

1
- PDF (Português (Brasil))

Artigos

The use of hydrocolloids to prepare panna cotta

Fabiana Mortimer Amaral, Alice Nogueira Novaes Southgate

2-10
- PDF (Português (Brasil))
Viability of native and commercial strain of lactobacillus rhamnosus in caprine milk drink with potentially probiotic grape juice

Samuel Carneiro de Barcelos, Isabel Cristina Silva de Oliveira, Antônio Sílvio do Egito, Daniele Maria A. Teixeira, Karina Maria Olbrich dos Santos

11-25
- PDF (Português (Brasil))
Effect of external attributes on acceptance of cashew nut beverage

Marina Cabral Rebouças, Maria do Carmo Passos Rodrigues, Larissa da Silva Laurentino, Eduardo Costa Aguiar, Maria Flávia Azevedo da Penha

26-41
- PDF (Português (Brasil))
Sensory evaluation of functional brigadeiro without lactose with powder alfarroba (Ceratonia siliqua L.)

Fládia Carneiro da Costa, Rildelene dos Santos Silva, Pedro Abreu da Silva Neto, Jadson Rodrigo Pinheiro, Ana Cristina da Silva Morais

42-50
- PDF (Português (Brasil))
Infant feeding in the last ten years in brazil: a systematic review

Ana Carolina Clark Teodoroski, Emanoelle Marcos, Nicole Pelaez, Vanessa F. Davies

51-68
- PDF (Português (Brasil))
Elaboration of cereal bars with the bacuri mesocarp, pulp and seed

Caroline Roberta Freitas Pires, Juliana Pinto de Lima, Clemilson Antônio da Silva, Aroldo Arévalo-Pinedo

69-74
- PDF (Português (Brasil))
Hydroeletrolytic drink produced based on milk permeate added from extract of antocianines from jabuticaba shell

Letícia Rocha Ferreira, Janaína Aparecida Soares Valente, Edimar Aparecida Filomeno Fontes, Iago Pinheiro Lopes, Paulo César Stringheta, Patrícia Rodrigues Ferreira

75-81
- PDF (Português (Brasil))

Declaração de privacidade

Vol. 3 No. 1 (2018): ABA - jan./jun.

Apresentação

Editorial, v. 3, n. 1, jan./jun. (2018)

Artigos

The use of hydrocolloids to prepare panna cotta

Viability of native and commercial strain of lactobacillus rhamnosus in caprine milk drink with potentially probiotic grape juice

Effect of external attributes on acceptance of cashew nut beverage

Sensory evaluation of functional brigadeiro without lactose with powder alfarroba (Ceratonia siliqua L.)

Infant feeding in the last ten years in brazil: a systematic review

Elaboration of cereal bars with the bacuri mesocarp, pulp and seed

Hydroeletrolytic drink produced based on milk permeate added from extract of antocianines from jabuticaba shell

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