Drying behavior of Tilapia fillets osmotically dehydrated in ternary solutions (NaCI-Water-Sucrose) (2006)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: ENGENHARIA DE ALIMENTOS; DESIDRATAÇÃO DE ALIMENTOS; TILÁPIA; PEIXES
- Language: Inglês
- Imprenta:
- Source:
- Título: Proceedings
- Conference titles: International Drying Symposium
-
ABNT
MEDINA-VIVANCO, M. et al. Drying behavior of Tilapia fillets osmotically dehydrated in ternary solutions (NaCI-Water-Sucrose). 2006, Anais.. Budapest: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2006. . Acesso em: 24 fev. 2026. -
APA
Medina-Vivanco, M., Arce, P., Sobral, P. J. do A., & Hubinger, M. D. (2006). Drying behavior of Tilapia fillets osmotically dehydrated in ternary solutions (NaCI-Water-Sucrose). In Proceedings. Budapest: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Medina-Vivanco M, Arce P, Sobral PJ do A, Hubinger MD. Drying behavior of Tilapia fillets osmotically dehydrated in ternary solutions (NaCI-Water-Sucrose). Proceedings. 2006 ;[citado 2026 fev. 24 ] -
Vancouver
Medina-Vivanco M, Arce P, Sobral PJ do A, Hubinger MD. Drying behavior of Tilapia fillets osmotically dehydrated in ternary solutions (NaCI-Water-Sucrose). Proceedings. 2006 ;[citado 2026 fev. 24 ] - Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels
- High speed homogenizer: influence of physical parameters on the production of nanoemulsions
- Propriedades fisico-químicas de filmes a base de gelatina adicionados de nisina e/ou extrato de folha de pitangueira (Eugenia uniflora)
- Ativação de filmes sintéticos por recobrimento com biopolímeros incorporados com rutina encapsulada em emulsão pickering
- Properties of films produced from blends of pectin and gluten
- Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization
- Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha
- Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate
- Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder
- Modificações na técnica de determinação da maciez de carnes
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
