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Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite
Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite
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Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite

Llanos, Jaiber H. R. ; Avezum, Luiza ; Dacanal, Gustavo C. ; Tadini, Carmen C.

Colloid and polymer science, 2021-12, Vol.299 (12), p.1901-1915 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Bio-Based Plastic Based on Ozonated Cassava Starch Produced by Extrusion
Bio-Based Plastic Based on Ozonated Cassava Starch Produced by Extrusion
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Bio-Based Plastic Based on Ozonated Cassava Starch Produced by Extrusion

La Fuente, Carla I. A. ; do Val Siqueira, Larissa ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen C.

Journal of polymers and the environment, 2022-09, Vol.30 (9), p.3974-3984 [Periódico revisado por pares]

New York: Springer US

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3
Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters
Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters
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Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters

La Fuente, Carla I. A. ; Tadini, Carmen C.

Journal of food science and technology, 2018-12, Vol.55 (12), p.5098-5105 [Periódico revisado por pares]

New Delhi: Springer India

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4
Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture
Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture
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Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

Chaguri, Livia ; Sanchez, Mariana S. ; Flammia, Verônica P. ; Tadini, Carmen C.

Food and bioprocess technology, 2017-04, Vol.10 (4), p.615-629 [Periódico revisado por pares]

New York: Springer US

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5
A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties
A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties
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A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties

La Fuente, Carla I. A. ; de Souza, Andressa Tamyris ; Tadini, Carmen C. ; Augusto, Pedro Esteves Duarte

Journal of polymers and the environment, 2021-06, Vol.29 (6), p.1908-1920 [Periódico revisado por pares]

New York: Springer US

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6
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Barrera, Gabriela N. ; Tadini, Carmen C. ; León, Alberto E. ; Ribotta, Pablo D.

Journal of food science and technology, 2016-10, Vol.53 (10), p.3675-3684 [Periódico revisado por pares]

New Delhi: Springer India

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7
Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread
Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread
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Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread

Gómez, Analía V. ; Buchner, Diana ; Tadini, Carmen C. ; Añón, María C. ; Puppo, María C.

Food and bioprocess technology, 2013-05, Vol.6 (5), p.1228-1239 [Periódico revisado por pares]

New York: Springer-Verlag

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8
Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
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Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough

Sanchez, Diana B. O ; Puppo, Maria C ; Añon, Maria C ; Ribotta, Pablo D ; León, Alberto E ; Tadini, Carmen C

Food and bioprocess technology, 2014-10, Vol.7 (10), p.2865-2876 [Periódico revisado por pares]

Boston: Springer-Verlag

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9
Biodegradable Films Produced from Ozone-Modified Potato Starch
Biodegradable Films Produced from Ozone-Modified Potato Starch
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Biodegradable Films Produced from Ozone-Modified Potato Starch

La Fuente, Carla I. A. ; Castanha, Nanci ; Maniglia, Bianca C. ; Tadini, Carmen C. ; Augusto, Pedro Esteves Duarte

Journal of packaging technology and research, 2020-03, Vol.4 (1), p.3-11

Singapore: Springer Singapore

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10
Re-examination of the crystal structure of weberite
Re-examination of the crystal structure of weberite
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Re-examination of the crystal structure of weberite

Giuseppetti, G. ; Tadini, Carla

Mineralogy and petrology, 1978-01, Vol.25 (1), p.57-62 [Periódico revisado por pares]

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