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1
Gelatin films with lycopene mechanical, water vapor barrier, color, and light barrier properties
Gelatin films with lycopene mechanical, water vapor barrier, color, and light barrier properties
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Gelatin films with lycopene mechanical, water vapor barrier, color, and light barrier properties

M. M. S. Januário Paulo José do Amaral Sobral; Carmen Silvia Fávaro-Trindade; Rosemary Aparecida de Carvalho; Shelf Life International Meeting (3. 2008 Ischia, Italy)

Italian Journal of Food Science Pinerolo v. 20, n. esp., p. 126-129, 2008

Pinerolo 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Gel ) e outros locais(Acessar)

2
Application of modified atmosphere and masterpack packaging to improve the conservation of pork meat under refrigeration
Application of modified atmosphere and masterpack packaging to improve the conservation of pork meat under refrigeration
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Application of modified atmosphere and masterpack packaging to improve the conservation of pork meat under refrigeration

A. F. Rosa Paulo José do Amaral Sobral; Júlio Cesar de Carvalho Balieiro; Maria Teresa de Alvarenga Freire; Mirele Daiana Poleti; Ariany Martins Tavoni; S. F Santos; Shelf Life International Meeting (3. 2008 Ischia, Italy)

Italian Journal of Food Science Pinerolo v. 20, n. esp., p. 114-117, 2008

Pinerolo 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 App ) e outros locais(Acessar)

3
Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose
Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose
Material Type:
Artigo 		Adicionar ao Meu Espaço

Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose

Milena dos Reis Martelli Rosemary Aparecida de Carvalho; Paulo José do Amaral Sobral; Juliana Sarmiento dos Santos

Italian Journal of Food Science Pinerolo v. 20, n. 1, p. 111-117, 2008

Pinerolo 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Red )(Acessar)

4
Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish
Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish
Material Type:
Artigo 		Adicionar ao Meu Espaço

Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish

Paulo Roberto Campagnolli de Oliveira Filho Paulo José do Amaral Sobral; Marco Antonio Trindade; Elisabete Maria Macedo Viegas

Italian Journal of Food Science Pinerolo v. 23, n. 2, p. 194-201, 2011

Pinerolo 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Pro )(Acessar)

5
Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose
Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose
Material Type:
Artigo 		Adicionar ao Meu Espaço

Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose

Milena dos Reis Martelli Rosemary Aparecida de Carvalho; Paulo José do Amaral Sobral; Juliana Sarmiento dos Santos

Italian Journal of Food Science Pinerolo v. 20, n. 1, p. 111-117, 2008

Pinerolo 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Red )(Acessar)

6
Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish
Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish
Material Type:
Artigo 		Adicionar ao Meu Espaço

Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish

Paulo Roberto Campagnolli de Oliveira Filho Paulo José do Amaral Sobral; Marco Antonio Trindade; Elisabete Maria Macedo Viegas

Italian Journal of Food Science Pinerolo v. 23, n. 2, p. 194-201, 2011

Pinerolo 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Pro )(Acessar)

7
Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese
Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese

R M Hotta Carlos Augusto Fernandes de Oliveira; Otaviano Carneiro da Cunha Neto; Andrezza Maria Fernandes; Paulo José do Amaral Sobral; Raul Franzolin

Italian Journal of Food Science Roma v. 17, n. 3, p. 295-303, 2005

Roma 2005

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Eff )(Acessar)

8
Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese
Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese

R M Hotta Carlos Augusto Fernandes de Oliveira; Otaviano Carneiro da Cunha Neto; Andrezza Maria Fernandes; Paulo José do Amaral Sobral; Raul Franzolin

Italian Journal of Food Science Roma v. 17, n. 3, p. 295-303, 2005

Roma 2005

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Eff )(Acessar)

9
Protein denaturation during the processing of sausage prepared with Nile Tilapia fillet and minced fish
Protein denaturation during the processing of sausage prepared with Nile Tilapia fillet and minced fish
Material Type:
Artigo 		Adicionar ao Meu Espaço

Protein denaturation during the processing of sausage prepared with Nile Tilapia fillet and minced fish

Filho, P.R.C. Oliveira ; Sobral, P.J.A ; Trindade, M.A ; Viegas, E.M.M

Italian journal of food science, 2011-04, Vol.23 (2), p.194-194 [Periódico revisado por pares]

Pinerolo: Chiriotti Editori S.r.l

Texto completo disponível

Citações Citado por
10
REDUCTION OF OIL UPTAKE IN DEEP FAT FRIED CHICKEN NUGGETS USING EDIBLE COATINGS BASED ON CASSAVA STARCH AND METHYLCELLULOSE
REDUCTION OF OIL UPTAKE IN DEEP FAT FRIED CHICKEN NUGGETS USING EDIBLE COATINGS BASED ON CASSAVA STARCH AND METHYLCELLULOSE
Material Type:
Artigo 		Adicionar ao Meu Espaço

REDUCTION OF OIL UPTAKE IN DEEP FAT FRIED CHICKEN NUGGETS USING EDIBLE COATINGS BASED ON CASSAVA STARCH AND METHYLCELLULOSE

MARTELLI, M. R ; CARVALHO, R. A ; SOBRAL, P. J. A ; SANTOS, J. S

Italian journal of food science, 2008, Vol.20 (1), p.111-117 [Periódico revisado por pares]

Pinerolo: Chiriotti

Texto completo disponível

Citações Citado por

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