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1
Rheology study of chocolate filling made with fruit
Rheology study of chocolate filling made with fruit
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Artigo de Congresso 		Adicionar ao Meu Espaço

Rheology study of chocolate filling made with fruit

Joice Natali Miquelim Maria Regina Alcântara; Suzana Caetano da Silva Lannes; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

Item não circula. Consulte sua biblioteca.(Acessar)

2
Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

Maria Regina Damin Eimy Minowa; Maria Regina Alcântara; Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

Item não circula. Consulte sua biblioteca.(Acessar)

3
Thixotropy comparison between three methodologies
Thixotropy comparison between three methodologies
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Artigo de Congresso 		Adicionar ao Meu Espaço

Thixotropy comparison between three methodologies

Joice Natali Miquelim Suzana Caetano da Silva Lannes; Word Congress of Food Science & Technology (14. 2008 Shanghai

Abstracts Shanghai : Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST), 2008

Shanghai Chinese Institute of Food and Technology CIFST; International Union of Food Science and Technology IUFoST 2008

Item não circula. Consulte sua biblioteca.(Acessar)

4
Múltiplas Versões
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Múltiplas Versões

State diagram for freeze-dried plum and glass transitions of plum skin and pulp

Vânia Regina Nicoletti Telis Paulo José do Amaral Sobral; Javier Telis Romero; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

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5
Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition

Mariana A. Silva Paulo José do Amaral Sobral; T G Kieckbusch; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

Book of Abstracts Mar del Plata : International Union of Food Science & Technology, 2004

Mar del Plata International Union of Food Science & Technology 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Rel ) e outros locais(Acessar)

6
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physical properties of gelatin films plasticized by blends of glycerol and sorbitol

Maira Thomazine Rosemary Aparecida de Carvalho; Paulo José do Amaral Sobral; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

Book of Abstracts Mar del Plata : International Union of Food Science & Technology, 2004

Mar del Plata International Union of Food Science & Technology 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Phy ) e outros locais(Acessar)

7
Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness
Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness

Rosemary Aparecida de Carvalho Paulo José do Amaral Sobral; Florencia Cecilia Menegalli; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

Book of Abstracts Mar del Plata : International Union of Food Science & Technology, 2004

Mar del Plata International Union of Food Science & Technology 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Mec ) e outros locais(Acessar)

8
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
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Artigo de Congresso 		Adicionar ao Meu Espaço

Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis

Carmen Cecília Tadini 1954- World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

9
Following the trail of crumbs a bibliometric study on consumer behavior in the food science and technology field
Following the trail of crumbs a bibliometric study on consumer behavior in the food science and technology field
Material Type:
Artigo 		Adicionar ao Meu Espaço

Following the trail of crumbs a bibliometric study on consumer behavior in the food science and technology field

Márcia Gabriela Consiglio Kasemodel Fausto Makishi; Roberta de Castro Souza Pião 1973-; Vivian Lara dos Santos Silva

International Journal of Food Studies Porto v. 5, p. 73-83, Apr. 2016

Porto 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Fol )(Acessar)

10
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of enzyme inactivation and processing temperature on flow behavior of banana purée

Carmen Cecília Tadini 1954- E Freitas; World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

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