Area of Interest:

Food Science and Technology

100%

Food Technology

62%

Biofilm

90%

Frying

75%

Sweet Potato

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
15

Abstracts
0

Selected Publications

Fontes, L.C.B., F.G. Oliveira and F.P. Collares-Queiroz, 2011. Optimization of the deep-fat frying process of sweet potato chips in palm olein or stearin. Am. J. Food Technol., 6: 348-361.
CrossRef | Direct Link |
Walter, E.H.M., L.C.B. Fontes, C.C. Osawa, C.J. Steel and Y.K. Chang, 2010. The influence of edible coatings on sensory acceptance and purchase intention of chocolate cakes. Ciencia Tecnol. Alimentos, 30: 335-341.
CrossRef |
Osawa, C.C., L.C.B. Fontes, E.H.W. Miranda, Y.K. Chang and C.J. Steel, 2009. Physical and chemical evaluation of chocolate cake covered with gelatin, stearic acid, modified starch or carnauba wax edible icing. Ciencia Tecnol. Alimentos, 29: 92-99.
CrossRef |
Fakhouri, F.M., L.C.B. Fontes, L.H. Innocentini-Mei and F.P. Collares-Queiroz, 2009. Effect of fatty acid addition on the properties of biopolymer films based on lipophilic maize starch and gelatin. Starch Starke, 61: 528-536.
CrossRef | Direct Link |
Fontes, L.C.B., S.B.S. Sarmento, M.H.F. Spoto and C.T. dos Santos-Dias, 2008. Preservation of minimally processed apple using edible coatings. Ciencia Tecnol. Alimentos, 28: 872-880.
CrossRef |
Fontes, L.C.B., S.B.S. Sarmento and M.H.F. Spoto 2007. Sensorial and microbiological characteristics of freshly cut apples with edible coating. Ciencia Tecnol. Alimentos, 27: 91-98.
CrossRef |
Fakhouri, F.M., L.C.B. Fontes, P.V.M. Goncalvs, C.R. Milanez, C.J. Steel and F.P. Collares-Queiroz, 2007. Films and edible coatings based on composite native starches and gelatin in the conservation and acceptability of grapes Crimson. Cienc. Tecnol. Alimentos, 25: 369-375.