Effect of Acidity Reduction and Anticaking Use on the Hygroscopic Behavior of Tamarind Pulp Powder von Monique O. Maia, Nedio J. Wurlitzer, Janaina P. Costa, Luciana C. Ribeiro, Jose M.C. Costa, Paulo H.M. Sousa

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Effect of Uht Processing Conditions on Color Changes in Sterilized Coconut Water von Nedio J. Wurlitzer, Natalia R. Sucupira, Paulo H.M. Sousa, Andreza F. Adriano

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Alternative Protein and Fiber-based Cheese and Hamburger Analogues: Meeting Consumer Demand for Differentiated Plant-based Products von Selene Daiha Benevides, Nedio J. Wurlitzer, Ana Paula Dionisio, Deborah dos Santos Garruti, Guilhermina Maria Vieira Cayres Nunes, Barbara Alves Chagas, Juliana Maria Rabeilo Bessa, Paulo Henrique Machado de Sousa

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Microstructure and flow properties of lyophilized mango pulp with maltodextrin/Microestrutura e propriedades de escoamento da polpa liofilizada de manga com maltodextrina von Afonso, Marcos R.A, Rodrigues, Brena K.M, da Costa, Jose M.C, Rybka, Ana C.P, Wurlitzer, Nedio J

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Microstructure and flow properties of lyophilized mango pulp with maltodextrin von Afonso, Marcos R. A., Rodrigues, Brena K. M., Costa, José M. C. da, Rybka, Ana C. P., Wurlitzer, Nedio J.

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Antimicrobial efficiency of film incorporated with pediocin (ALTA ® 2351) on preservation of sliced ham von Santiago-Silva, Paula, Soares, Nilda F.F., Nóbrega, Juliana E., Júnior, Marcus A.W., Barbosa, Kiriaque B.F., Volp, Ana Carolina P., Zerdas, Evelyn R.M.A., Würlitzer, Nédio J.

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Effect of Sulphite and UHT Sterilization Parameters in the Coconut Water Quality von N.R. Sucupira, N. Wurlitzer, A. Dionisio, F. Abreu, P. Sousa

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Validation of an Aseptic Packaging System of Liquid Foods Processed by UHT Sterilization von M. Vieira Ramos, N. Wurlitzer, T.F. Machado, N.R. Sucupira, A.L.G. Modesto

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Microstructure and flow properties of lyophilized mango pulp with maltodextrin von Afonso, Marcos R. A., Brena K. M. Rodrigues, Costa, José M. C. Da, Rybka, Ana C. P., Nedio J. Wurlitzer

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