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Resultados de 1 a 10 de 13  para Produção Intelectual da USP

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Refinado por: Biblioteca: FZEA - Fac. Zoot. Eng. de Alimentos remover assunto: Tecnologia De Alimentos remover
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1
Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract
Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract

Ana Lúcia Gabas Vânia Regina Nicoletti Telis; L. G Mizutani; Javier Telis Romero; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

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

2
Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels
Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels

Javier Telis Romero R. A. F Cabral; Vânia Regina Nicoletti Telis; Ana Lúcia Gabas; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

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

3
Food flavor evaluation through brain signals using digital signal processing
Food flavor evaluation through brain signals using digital signal processing
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Food flavor evaluation through brain signals using digital signal processing

L. R. Pereira S Souto; E J X Costa; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

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

4
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour

E. Colla Paulo José do Amaral Sobral; F. C Menegalli; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

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

5
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour

E. Colla Paulo José do Amaral Sobral; F. C Menegalli; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

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

6
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films

Delia B. Tapia Paulo José do Amaral Sobral; F. C Menegalli; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

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

7
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films

Delia B. Tapia Paulo José do Amaral Sobral; F. C Menegalli; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

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

8
Effect of light and temperature on the stability of a microencapsulated paprika oleoresin
Effect of light and temperature on the stability of a microencapsulated paprika oleoresin
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of light and temperature on the stability of a microencapsulated paprika oleoresin

Andréa Barbosa Santos Carmen Silvia Fávaro-Trindade; Carlos Raimundo Ferreira Grosso; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

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

9
Spray drying microencapsulation of paprika oleoresin
Spray drying microencapsulation of paprika oleoresin
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Spray drying microencapsulation of paprika oleoresin

Andréa Barbosa Santos Carmen Silvia Fávaro-Trindade; Carlos Raimundo Ferreira Grosso; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

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

10
Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers
Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers

Mariana Altenhofen Silva Rosalinda Pinedo Arévalo; Paulo José do Amaral Sobral; Ana Mônica Quinta Barbosa Bittante; T G Kieckbusch; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France : IAEF, 2004

Montpellier IAEF 2004

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

Resultados de 1 a 10 de 13  para Produção Intelectual da USP

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