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1
Infrared spectroscopy of cassava starch and wheat gluten blend based edible films
Infrared spectroscopy of cassava starch and wheat gluten blend based edible films
Material Type:
Conference Paper 		Add to e-Shelf

Infrared spectroscopy of cassava starch and wheat gluten blend based edible films

Nívea Maria Vicentini N Dupuy; Paulo José do Amaral Sobral; M. P Cereda; European Congress on Molecular Spectroscopy (26. 2002 Lille)

Abstracts Lille : Sylvia Turrell and Olivier Poizat, 2002

Lille Sylvia Turrell and Olivier Poizat 2002

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2002 Inf ) and other locations(GetIt)

2
Parâmetros tecnológicos, aceitação sensorial e sensação de saciedade após consumo de hambúrguer bovino com adição de fibra de trigo e teor de gordura reduzido
Parâmetros tecnológicos, aceitação sensorial e sensação de saciedade após consumo de hambúrguer bovino com adição de fibra de trigo e teor de gordura reduzido
Material Type:
Master's Thesis 		Add to e-Shelf

Parâmetros tecnológicos, aceitação sensorial e sensação de saciedade após consumo de hambúrguer bovino com adição de fibra de trigo e teor de gordura reduzido

Carvalho, Larissa Tátero

Biblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Zootecnia e Engenharia de Alimentos 2015-08-14

Online access. The library also has physical copies.

3
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches
Material Type:
Conference Paper 		Add to e-Shelf

Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches

P. C. Araújo-Farro Paulo José do Amaral Sobral; F. C Menegalli; Mercosur Congress on Chemical Engineering (2. 2005 Rio de Janeiro, RJ); Mercosur Congress on Process Systems Engineering (4. 2005 Rio de Janeiro, RJ)

ENPROMER 2005 : abstracts Rio de Janeiro : UFRJ, 2005

Rio de Janeiro UFRJ 2005

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Com ) and other locations(GetIt)

4
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches
Material Type:
Conference Paper 		Add to e-Shelf

Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches

P. C. Araújo-Farro Paulo José do Amaral Sobral; F. C Menegalli; Mercosur Congress on Chemical Engineering (2. 2005 Rio de Janeiro, RJ); Mercosur Congress on Process Systems Engineering (4. 2005 Rio de Janeiro, RJ)

ENPROMER 2005 : proceedings Rio de Janeiro : UFRJ, 2005

Rio de Janeiro UFRJ 2005

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Com ) and other locations(GetIt)

5
Biaxial extensional viscosity in wheat flour dough during baking
Biaxial extensional viscosity in wheat flour dough during baking
Material Type:
Article 		Add to e-Shelf

Biaxial extensional viscosity in wheat flour dough during baking

Fernanda Maria Vanin T Lucas; G Trystram; C Michon

Journal of Food Engineering London v. 236, p. 29-35, 2018

London 2018

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Bia )(GetIt)

6
Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour
Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour
Material Type:
Article 		Add to e-Shelf

Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour

Romildo M. Sampaio Sissi Kawai Marcos; Izabel Cristina Freitas Moraes; Victor H Perez

Journal of Food Processing and Preservation Malden, MA v. 33, n. 1, p. 105-113, Feb. 2009

Malden, MA 2009

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Moi )(GetIt)

7
Biodegradable pressure sensitive adhesives produced from vital wheat gluten effect of glycerol as plasticizer
Biodegradable pressure sensitive adhesives produced from vital wheat gluten effect of glycerol as plasticizer
Material Type:
Article 		Add to e-Shelf

Biodegradable pressure sensitive adhesives produced from vital wheat gluten effect of glycerol as plasticizer

Tanara Sartori Gabriela Feltre; Paulo José do Amaral Sobral; Rosiane Lopes da Cunha; Florencia Cecilia Menegalli

Colloids and Surfaces A: Physicochemical and Engineering Aspects Amsterdam v. 560, p. 42-49, 2019

Amsterdam 2019

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Bio )(GetIt)

8
Replacing wheat bran by corn gluten feed without steep water in complete dog food
Replacing wheat bran by corn gluten feed without steep water in complete dog food
Material Type:
Article 		Add to e-Shelf

Replacing wheat bran by corn gluten feed without steep water in complete dog food

Juliana de Melo Pires Lívia Geraldi Ferreira; Flávia Maria de Oliveira Borges Saad; Márcio Gilberto Zangeronimo; Ives Cláudio da Silva Bueno; Aline Duarte de Souza Carneiro; Graziani Ferrer Correa; Giuliana Parisi; Roberta Ariboni Brandi

Italian Journal of Animal Science Abingdon v. 17, n. 1, p. 263-268, 2018

Abingdon 2018

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Rep )(GetIt)

9
Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics
Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics
Material Type:
Article 		Add to e-Shelf

Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics

Raíssa Oliveira Luiz Fernanda Maria Vanin

Food Science and Technology Campinas v. 42, art. e64420, p. 1-7, 2022

Campinas 2022

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Eff )(GetIt)

10
Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites
Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites
Material Type:
Article 		Add to e-Shelf

Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites

Lucia Fama Ana Mônica Quinta Barbosa Bittante; Paulo José do Amaral Sobral; Silvia Goyanes; Lia N Gerschenson

Materials Science and Engineering C Amsterdam v. 30, n. 6, p. 853-859, July 2010

Amsterdam 2010

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Gar )(GetIt)

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