Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups (2011)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: APRENDIZAGEM; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Escola Superior de Biotecnologia-Universidade Católica Portuguesa
- Publisher place: Porto
- Date published: 2011
- ISBN: 9788890598906
- Source:
- Conference titles: International ISEKI_Food Conference
-
ABNT
EL IDRISSI, Mustapha Missbah et al. Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups. 2011, Anais.. Porto: Escola Superior de Biotecnologia-Universidade Católica Portuguesa, 2011. . Acesso em: 19 set. 2024. -
APA
El Idrissi, M. M., Erdogdu, F., Ötles, S., McElhatton, A., Sobral, P. J. do A., Kristbergsson, K., et al. (2011). Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups. In Book of Abstracts; bridging training and research for industry and the wider community. Porto: Escola Superior de Biotecnologia-Universidade Católica Portuguesa. -
NLM
El Idrissi MM, Erdogdu F, Ötles S, McElhatton A, Sobral PJ do A, Kristbergsson K, Oliveira J, Silva CLM. Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups. Book of Abstracts; bridging training and research for industry and the wider community. 2011 ;[citado 2024 set. 19 ] -
Vancouver
El Idrissi MM, Erdogdu F, Ötles S, McElhatton A, Sobral PJ do A, Kristbergsson K, Oliveira J, Silva CLM. Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups. Book of Abstracts; bridging training and research for industry and the wider community. 2011 ;[citado 2024 set. 19 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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- Structural investigation of passion fruit juice co-crystallized with sucrose
- Drying temperature and relative humidity effects on mechanical properties of amaranth flour films plasticized with glycerol
- Effects of drying temperature and relative humidity on the color, solubility and mechanical properties of two types of soy protein films
- Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda)
- Optimization of the dehydration process of soy protein films
- Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)
- Estudio de la cristalinidad, microestructura, propiedades mecánicas y de barrera de las películas de amaranto (Amaranthus caudatus)
- Estudo da gelificacao da gema do ovo durante o congelamento, utilizando medidas visco-elasticas
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