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Resultados de 1 a 10 de 38  para Produção Intelectual da USP

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1
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
Material Type:
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)

2
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)

3
Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments
Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments

Han Byul Kim Carmen Cecília Tadini 1954-; R. K Singh (Rakesh K.); 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)

4
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water

Nathalia da Cunha Murasaki Aliberti Rodrigo Martins Santiago Silva; Jorge Andrey Wilhelms Gut 1976-; Carmen Cecília Tadini 1954-

International Journal of Food Science & Technology v. 44, n.12, p. 2662-2668, 2009

Malden 2009

Item não circula. Consulte sua biblioteca.(Acessar)

5
Fermented milk obtained with kefir grains as an ingredient inbreadmaking
Fermented milk obtained with kefir grains as an ingredient inbreadmaking
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fermented milk obtained with kefir grains as an ingredient inbreadmaking

Analía Verónica Gómez Cristina Ferrero; Cecilia Puppo; Carmen Cecília Tadini 1954-; Analía G Abraham

International Journal of Food Science & Technology West Sussex v. 49, n. 10, p. 2315-2322, 2014

West Sussex 2014

Item não circula. Consulte sua biblioteca.(Acessar)

6
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water

Nathalia da Cunha Murasaki Aliberti Rodrigo Martins Santiago Silva; Jorge Andrey Wilhelms Gut 1976-; Carmen Cecília Tadini 1954-

International Journal of Food Science & Technology v. 44, n.12, p. 2662-2668, 2009

Malden 2009

Item não circula. Consulte sua biblioteca.(Acessar)

7
The NOVA classification system a critical perspective in food science
The NOVA classification system a critical perspective in food science
Material Type:
Artigo 		Adicionar ao Meu Espaço

The NOVA classification system a critical perspective in food science

Rodrigo Rodrigues Petrus Paulo José do Amaral Sobral; Carmen Cecília Tadini 1954-; Cíntia Bernardo Gonçalves

Trends in Food Science and Technology Oxford v. 116, p. 603-608, 2021

Oxford 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Nov )(Acessar)

8
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Kátia Nicolau Matsui L. M Granado; Carmen Cecília Tadini 1954-

Food Science and Technology Zurich v.40, n. 5, p. 852-859, Jun. 2007

Zurich 2007

Acesso online

9
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Kátia Nicolau Matsui L. M Granado; Carmen Cecília Tadini 1954-

Food Science and Technology Zurich v.40, n. 5, p. 852-859, Jun. 2007

Zurich 2007

Acesso online

10
Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process
Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process

Fábio Arbaji Contin Carmen Cecília Tadini 1954-; World Congress of Food Science and Technology (11. 2001 Seoul)

Abstracts, Seoul : KoSFoST; IUFoST, 2001

Seoul KoSFoST; IUFoST 2001

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 38  para Produção Intelectual da USP

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Deste Autor:

  1. Tadini, C
  2. World Congress of Food Science and Technology
  3. Ditchfield, C
  4. Carr, L
  5. Gut, J

Neste Assunto:

  1. Amido
  2. Engenharia De Alimentos
  3. Panificação
  4. Congelamento
  5. Tecnologia De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.