Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Múltiplas Versões
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State diagram for freeze-dried plum and glass transitions of plum skin and pulpVânia Regina Nicoletti Telis Paulo José do Amaral Sobral; Javier Telis Romero; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)Múltiplas versões encontradasPara exibir, clique no título ou no link à direita |
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2 |
Material Type: Artigo de Congresso
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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 additionMariana 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, 2004Mar del Plata International Union of Food Science & Technology 2004Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2004 Rel ) e outros locais(Acessar) |
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3 |
Material Type: Artigo de Congresso
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Physical properties of gelatin films plasticized by blends of glycerol and sorbitolMaira 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, 2004Mar del Plata International Union of Food Science & Technology 2004Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2004 Phy ) e outros locais(Acessar) |
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4 |
Material Type: Artigo de Congresso
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Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thicknessRosemary 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, 2004Mar del Plata International Union of Food Science & Technology 2004Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2004 Mec ) e outros locais(Acessar) |
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5 |
Material Type: Artigo
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Glass transitions ans state diagram for freeze-dried pineappleV. R. N. Tellis Paulo José do Amaral SobralFood Science & Technology = Lebensmittel-Wissenschaft & -Technologie v. 34, n. 4, p. 199-205, june 1, 2001London 2001Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2001 Gla )(Acessar) |
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6 |
Material Type: Artigo
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Spice oleoresins as value-added ingredient for food industry recent advances and perspectivesFernanda Ramalho Procópio Mariana Costa Ferraz; Bruno Nicolau Paulino; Paulo José do Amaral Sobral; Míriam Dupas HubingerTrends in Food Science & Technology Oxford v. 122, p. 123-139, Apr. 2022Oxford 2022Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2022 Spi )(Acessar) |
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7 |
Material Type: Artigo
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Glass transitions ans state diagram for freeze-dried pineappleV. R. N. Tellis Paulo José do Amaral SobralFood Science & Technology = Lebensmittel-Wissenschaft & -Technologie v. 34, n. 4, p. 199-205, june 1, 2001London 2001Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2001 Gla )(Acessar) |
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8 |
Material Type: Artigo
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Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rateMaria Jeannine Bonilla Lagos Talita Poloni; Paulo José do Amaral SobralInternational Journal of Food Science & Technology Chichester v. 53, n. 3, p. 700-708, Mar. 2018Chichester 2018Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2018 Act )(Acessar) |
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9 |
Material Type: Artigo
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Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheeseMaria Jeannine Bonilla Lagos Paulo José do Amaral SobralInternational Journal of Food Science & Technology London v. 54, n. 5, p. 1617-1624, May 2019London 2019Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2019 Gel )(Acessar) |
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10 |
Material Type: Artigo
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Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films propertiesIlyes Dammak Paulo José do Amaral SobralInternational Journal of Food Science & Technology Chichester v. 54, n. 9, p. 2725-2735, 2019Chichester 2019Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2019 Act )(Acessar) |