Colección: TEMAS
| Temas | Cantidad |
|---|---|
| Alcoholic beverages | 1 |
| Análise sensorial | 1 |
| Artificial intelligence | 1 |
| Atomization | 1 |
| Beverages - Microbiology | 1 |
| Chaenomeles sinensis Koehne | 1 |
| Classifiers | 1 |
| Coculture techniques - Methods | 1 |
| Color | 1 |
| Comminuted and scalded saugsage | 1 |
| Cooking yield | 1 |
| Cucurbitaceae | 1 |
| Essential oils | 1 |
| Feature sets | 1 |
| Fermentation biotechnology | 1 |
| Food handling - Methods | 1 |
| Food microbiology | 1 |
| Food safety | 1 |
| Forest classification | 1 |
| Fresh-cut | 1 |
| Geleia | 1 |
| Inulin | 1 |
| Jam | 1 |
| Japanese quince | 1 |
| Lactic acid bacteria | 1 |
| Lactobacillus fermentum/growth - Development | 1 |
| Marmelo ‘Japonês’ | 1 |
| Microencapsulation | 1 |
| Omega-3 | 1 |
| Physicochemical properties | 1 |
| Response surface methodology | 1 |
| Saccharomyces cerevisiae - Growth - Development | 1 |
| Saccharomyces cerevisiae UFLA CA 11 | 1 |
| Saccharomyces cerevisiae UFLA CA11 | 1 |
| Sensory analysis | 1 |
| Spray drying | 2 |
| Starch | 1 |
| Starter culture | 1 |
| Storage | 1 |
| Sugar cane spirit | 1 |
| Sólidos solúveis totais | 1 |
| Texture | 1 |
| Total soluble solids | 1 |
| Volatile compounds | 1 |
| Whey protein | 1 |