The Open Food Science Journal

ISSN: 1874-2564 ― Volume 11, 2019

Volume 11 - 2019

E-Pub Abstracts

Physicochemical Properties and Sensory Evaluation of Yogurt using Cow and Soy Milk Blended with Banana
The Open Food Science Journal, 2019, 11
Musa Omotayo Jimoh, Olabisi Grace Amusa

Electronic publication date: 07/02/2019
Collection year: 2019

Publisher Item Identifier (PII): BMS-TOFSJ-2018-10

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Antioxidant Activity and Phenolic Content of Campomanesia Phaea Extracts Obtained by Pressurized Liquid Extraction
The Open Food Science Journal, 2019, 11
Daniele Martins Firmiano, Gabriela Marques Bittencourt, Alessandra Lopes de Oliveira

Electronic publication date: 08/03/2019
Collection year: 2019

Publisher Item Identifier (PII): BMS-TOFSJ-2018-21

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General Articles

Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content
The Open Food Science Journal, 2019, 11: 1-8
Kamila de Lima Santos, Francisca Moisés de Sousa, Renata Duarte de Almeida, Rennan Pereira de Gusmão, Thaisa Abrantes Souza Gusmão

Electronic publication date: 31/01/2019
Collection year: 2019

Publisher Id: TOFSJ-11-1
DOI: 10.2174/1874256401911010001

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Aqueous Enzymatic Extraction of Buriti (Mauritia Flexuosa) Oil: Yield and Antioxidant Compounds
The Open Food Science Journal, 2019, 11: 9-17
Jezica P.P. Silva, Antonio M.C. Rodrigues, Luiza H.M. Silva

Electronic publication date: 28/02/2019
Collection year: 2019

Publisher Id: TOFSJ-11-9
DOI: 10.2174/1874256401911010009

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Study of Acidified Aqueous Extraction of Phenolic Compounds from Hibiscus sabdariffa L. calyces
The Open Food Science Journal, 2019, 11: 25-34
Alessandra Piovesana, Caciano P. Zapata Noreña

Electronic publication date: 28/02/2019
Collection year: 2019

Publisher Id: TOFSJ-11-25
DOI: 10.2174/1874256401911010025

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Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction
The Open Food Science Journal, 2019, 11: 35-43
Luciana Carolina Bauer, Ellen Cristina Quirino Lacerda, Leandro Soares Santos, Sibelli Passini Barbosa Ferrão, Rafael da Costa Ilhéu Fontan, Cristiane Martins Veloso, Renata Cristina Ferreira Bonomo

Electronic publication date: 28/03/2019
Collection year: 2019

Publisher Id: TOFSJ-11-35
DOI: 10.2174/1874256401911010035

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Sensory and Composition Analyses of the Aqueous Phases from the Concentration of Guava (Psidium Guava L.) and Mango (Mangifera Indica L.) Juices and the Process-Induced Losses of Vitamin C
The Open Food Science Journal, 2019, 11: 44-55
Renata B. Bodini, Evandro M. Montini, Carolina C. de Carvalho, Luiz A. B. de Moraes, Antonio J. de A. Meirelles, Alessandra L. de Oliveira

Electronic publication date: 28/03/2019
Collection year: 2019

Publisher Id: TOFSJ-11-44
DOI: 10.2174/1874256401911010044

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