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Artigo de periodico
Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization (2015)
Valencia, Germán Ayala; Moraes, Izabel Cristina Freitas; Hilliou, Loic Hugues Gilles; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: NANOPARTÍCULAS, MANDIOCA, REOLOGIA (CARACTERÍSTICAS)
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ABNT
VALENCIA, Germán Ayala et al. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization. Journal of Food Engineering, v. 166, p. 174-181, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.06.006. Acesso em: 24 jun. 2024.
APA
Valencia, G. A., Moraes, I. C. F., Hilliou, L. H. G., Lourenço, R. V., & Sobral, P. J. do A. (2015). Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization. Journal of Food Engineering, 166, 174-181. doi:10.1016/j.jfoodeng.2015.06.006
NLM
Valencia GA, Moraes ICF, Hilliou LHG, Lourenço RV, Sobral PJ do A. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization [Internet]. Journal of Food Engineering. 2015 ; 166 174-181.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.06.006
Vancouver
Valencia GA, Moraes ICF, Hilliou LHG, Lourenço RV, Sobral PJ do A. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization [Internet]. Journal of Food Engineering. 2015 ; 166 174-181.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.06.006
Artigo de periodico
Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration (2015)
Flaker, Christian Humberto Caicedo; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, RESISTÊNCIA A TRAÇÃO, ENGENHARIA DE ALIMENTOS
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ABNT
FLAKER, Christian Humberto Caicedo et al. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration. Journal of Food Engineering, v. 167, p. 65-70, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2014.11.009. Acesso em: 24 jun. 2024.
APA
Flaker, C. H. C., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2015). Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration. Journal of Food Engineering, 167, 65-70. doi:10.1016/j.jfoodeng.2014.11.009
NLM
Flaker CHC, Lourenço RV, Bittante AMQB, Sobral PJ do A. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration [Internet]. Journal of Food Engineering. 2015 ; 167 65-70.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.11.009
Vancouver
Flaker CHC, Lourenço RV, Bittante AMQB, Sobral PJ do A. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration [Internet]. Journal of Food Engineering. 2015 ; 167 65-70.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.11.009
Artigo de periodico
Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite (2014)
Coronado Jorge, Manuel Fernando; Flaker, Christian Humberto Caicedo; Nassar, Samira Fernandes; Moraes, Izabel Cristina Freitas; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: REOLOGIA (PROPRIEDADES), NANOPARTÍCULAS, GELATINA, TECNOLOGIA DE ALIMENTOS
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ABNT
CORONADO JORGE, Manuel Fernando et al. Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite. Journal of Food Engineering, v. 120, n. Ja 2014, p. 81-87, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.07.007. Acesso em: 24 jun. 2024.
APA
Coronado Jorge, M. F., Flaker, C. H. C., Nassar, S. F., Moraes, I. C. F., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2014). Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite. Journal of Food Engineering, 120( Ja 2014), 81-87. doi:10.1016/j.jfoodeng.2013.07.007
NLM
Coronado Jorge MF, Flaker CHC, Nassar SF, Moraes ICF, Bittante AMQB, Sobral PJ do A. Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite [Internet]. Journal of Food Engineering. 2014 ; 120( Ja 2014): 81-87.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.07.007
Vancouver
Coronado Jorge MF, Flaker CHC, Nassar SF, Moraes ICF, Bittante AMQB, Sobral PJ do A. Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite [Internet]. Journal of Food Engineering. 2014 ; 120( Ja 2014): 81-87.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.07.007
Artigo de periodico
Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends (2014)
Silva-Weiss, A; Bifani, V; Ihl, M; Sobral, Paulo José do Amaral; Gómez-Guillén, M. C
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, REOLOGIA (PROPRIEDADES), ENGENHARIA DE ALIMENTOS
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ABNT
SILVA-WEISS, A et al. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends. Journal of Food Engineering, v. 140, p. 28-38, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2014.04.010. Acesso em: 24 jun. 2024.
APA
Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P. J. do A., & Gómez-Guillén, M. C. (2014). Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends. Journal of Food Engineering, 140, 28-38. doi:10.1016/j.jfoodeng.2014.04.010
NLM
Silva-Weiss A, Bifani V, Ihl M, Sobral PJ do A, Gómez-Guillén MC. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends [Internet]. Journal of Food Engineering. 2014 ; 140 28-38.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.04.010
Vancouver
Silva-Weiss A, Bifani V, Ihl M, Sobral PJ do A, Gómez-Guillén MC. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends [Internet]. Journal of Food Engineering. 2014 ; 140 28-38.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.04.010
Editor de periodico
Journal of Food Engineering (2013)
Dumoulin, Elisabeth (Editor); Sobral, Paulo José do Amaral (Editor)
Source: Journal of Food Engineering. Conference titles: ISEK_Food Conference. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS (CONFERÊNCIAS), CIÊNCIA DE ALIMENTOS (CONFERÊNCIAS), TECNOLOGIA DE ALIMENTOS (CONFERÊNCIAS)
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ABNT
Journal of Food Engineering. Journal of Food Engineering. Oxford [England]: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. Disponível em: http://www.sciencedirect.com/science/journal/02608774/115/4. Acesso em: 24 jun. 2024. , 2013
APA
Journal of Food Engineering. (2013). Journal of Food Engineering. Journal of Food Engineering. Oxford [England]: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. Recuperado de http://www.sciencedirect.com/science/journal/02608774/115/4
NLM
Journal of Food Engineering [Internet]. Journal of Food Engineering. 2013 ; 115( 4): 427-494.[citado 2024 jun. 24 ] Available from: http://www.sciencedirect.com/science/journal/02608774/115/4
Vancouver
Journal of Food Engineering [Internet]. Journal of Food Engineering. 2013 ; 115( 4): 427-494.[citado 2024 jun. 24 ] Available from: http://www.sciencedirect.com/science/journal/02608774/115/4
Artigo de periodico
Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology (2013)
Cruz, Adriano Gomes da; Cavalcanti, Rodrigo Nunes; Guerreiro, Lizielle Maria Ricardo; Sant'Ana, Anderson de Souza; Nogueira, Luciana Cardoso; Oliveira, Carlos Augusto Fernandes de; Deliza, Rosires; Cunha, Rosiane Lopes da; Faria, José de Assis Fonseca; Bolini, Helena Maria Andre
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: IOGURTE, REOLOGIA, OLIGOSSACARÍDEOS, PROBIÓTICOS
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ABNT
CRUZ, Adriano Gomes da et al. Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering, v. 114, n. 3, p. 323-330, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2012.08.018. Acesso em: 24 jun. 2024.
APA
Cruz, A. G. da, Cavalcanti, R. N., Guerreiro, L. M. R., Sant'Ana, A. de S., Nogueira, L. C., Oliveira, C. A. F. de, et al. (2013). Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering, 114( 3), 323-330. doi:10.1016/j.jfoodeng.2012.08.018
NLM
Cruz AG da, Cavalcanti RN, Guerreiro LMR, Sant'Ana A de S, Nogueira LC, Oliveira CAF de, Deliza R, Cunha RL da, Faria J de AF, Bolini HMA. Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology [Internet]. Journal of Food Engineering. 2013 ; 114( 3): 323-330.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2012.08.018
Vancouver
Cruz AG da, Cavalcanti RN, Guerreiro LMR, Sant'Ana A de S, Nogueira LC, Oliveira CAF de, Deliza R, Cunha RL da, Faria J de AF, Bolini HMA. Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology [Internet]. Journal of Food Engineering. 2013 ; 114( 3): 323-330.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2012.08.018
Artigo de periodico
Liquid–liquid equilibria for systems composed of rice bran oil and alcohol-rich solvents: application to extraction and deacidification of oil (2012)
Oliveira, Cássia Maria de; Garavazo, Bruna Rafaela; Rodrigues, Christianne Elisabete da Costa
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EQUILÍBRIO LÍQUIDO-LÍQUIDO, EXTRAÇÃO DE LÍQUIDOS, ÁCIDOS GRAXOS, TERMODINÂMICA QUÍMICA
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ABNT
OLIVEIRA, Cássia Maria de e GARAVAZO, Bruna Rafaela e RODRIGUES, Christianne Elisabete da Costa. Liquid–liquid equilibria for systems composed of rice bran oil and alcohol-rich solvents: application to extraction and deacidification of oil. Journal of Food Engineering, v. 110, n. 3, p. 418-427, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2011.12.027. Acesso em: 24 jun. 2024.
APA
Oliveira, C. M. de, Garavazo, B. R., & Rodrigues, C. E. da C. (2012). Liquid–liquid equilibria for systems composed of rice bran oil and alcohol-rich solvents: application to extraction and deacidification of oil. Journal of Food Engineering, 110( 3), 418-427. doi:10.1016/j.jfoodeng.2011.12.027
NLM
Oliveira CM de, Garavazo BR, Rodrigues CE da C. Liquid–liquid equilibria for systems composed of rice bran oil and alcohol-rich solvents: application to extraction and deacidification of oil [Internet]. Journal of Food Engineering. 2012 ; 110( 3): 418-427.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.12.027
Vancouver
Oliveira CM de, Garavazo BR, Rodrigues CE da C. Liquid–liquid equilibria for systems composed of rice bran oil and alcohol-rich solvents: application to extraction and deacidification of oil [Internet]. Journal of Food Engineering. 2012 ; 110( 3): 418-427.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.12.027
Artigo de periodico
Effect of surfactants on the functional properties of gelatin-based edible films (2011)
Andreuccetti, Caroline; Carvalho, Rosemary Aparecida de; Galicia-García, Tomás; Martínez-Bustos, Fernando; Grosso, Carlos Raimundo Ferreira
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, SURFACTANTES, LECITINAS
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ABNT
ANDREUCCETTI, Caroline et al. Effect of surfactants on the functional properties of gelatin-based edible films. Journal of Food Engineering, v. 103, n. 2, p. 129-136, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2010.10.007. Acesso em: 24 jun. 2024.
APA
Andreuccetti, C., Carvalho, R. A. de, Galicia-García, T., Martínez-Bustos, F., & Grosso, C. R. F. (2011). Effect of surfactants on the functional properties of gelatin-based edible films. Journal of Food Engineering, 103( 2), 129-136. doi:10.1016/j.jfoodeng.2010.10.007
NLM
Andreuccetti C, Carvalho RA de, Galicia-García T, Martínez-Bustos F, Grosso CRF. Effect of surfactants on the functional properties of gelatin-based edible films [Internet]. Journal of Food Engineering. 2011 ; 103( 2): 129-136.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2010.10.007
Vancouver
Andreuccetti C, Carvalho RA de, Galicia-García T, Martínez-Bustos F, Grosso CRF. Effect of surfactants on the functional properties of gelatin-based edible films [Internet]. Journal of Food Engineering. 2011 ; 103( 2): 129-136.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2010.10.007
Artigo de periodico
Effects of drying conditions on some physical properties of soy protein films (2009)
Denavi, G.; Tapia-Blacido, Delia Rita; Añón, M. C.; Sobral, Paulo José do Amaral; Mauri, A. N.; Menegalli, F. C.
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS (PROPRIEDADES MECÂNICAS), SECAGEM DE ALIMENTOS, PROTEÍNAS, SOJA, SOLUBILIDADE, BIOPOLÍMEROS
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ABNT
DENAVI, G. et al. Effects of drying conditions on some physical properties of soy protein films. Journal of Food Engineering, v. 90, n. 3, p. 341-349, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.07.001. Acesso em: 24 jun. 2024.
APA
Denavi, G., Tapia-Blacido, D. R., Añón, M. C., Sobral, P. J. do A., Mauri, A. N., & Menegalli, F. C. (2009). Effects of drying conditions on some physical properties of soy protein films. Journal of Food Engineering, 90( 3), 341-349. doi:10.1016/j.jfoodeng.2008.07.001
NLM
Denavi G, Tapia-Blacido DR, Añón MC, Sobral PJ do A, Mauri AN, Menegalli FC. Effects of drying conditions on some physical properties of soy protein films [Internet]. Journal of Food Engineering. 2009 ; 90( 3): 341-349.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.07.001
Vancouver
Denavi G, Tapia-Blacido DR, Añón MC, Sobral PJ do A, Mauri AN, Menegalli FC. Effects of drying conditions on some physical properties of soy protein films [Internet]. Journal of Food Engineering. 2009 ; 90( 3): 341-349.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.07.001
Artigo de periodico
Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol (2009)
Cuevas, Maitê Sarria; Rodrigues, Christianne Elisabete da Costa; Meirelles, Antonio José de Almeida
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: SEPARAÇÃO LÍQUIDO-LÍQUIDO, SUPERFÍCIES DE RESPOSTA, ENGENHARIA DE ALIMENTOS
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ABNT
CUEVAS, Maitê Sarria e RODRIGUES, Christianne Elisabete da Costa e MEIRELLES, Antonio José de Almeida. Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol. Journal of Food Engineering, v. No 2009, n. 2, p. 291-297, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2009.05.009. Acesso em: 24 jun. 2024.
APA
Cuevas, M. S., Rodrigues, C. E. da C., & Meirelles, A. J. de A. (2009). Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol. Journal of Food Engineering, No 2009( 2), 291-297. doi:10.1016/j.jfoodeng.2009.05.009
NLM
Cuevas MS, Rodrigues CE da C, Meirelles AJ de A. Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol [Internet]. Journal of Food Engineering. 2009 ; No 2009( 2): 291-297.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2009.05.009
Vancouver
Cuevas MS, Rodrigues CE da C, Meirelles AJ de A. Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol [Internet]. Journal of Food Engineering. 2009 ; No 2009( 2): 291-297.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2009.05.009
Artigo de periodico
Film forming solutions based on gelatin and poly(vinyl alcohol) blends: thermal and rheological characterizations (2009)
Moraes, Izabel Cristina Freitas; Carvalho, Rosemary Aparecida de; Bittante, Ana Mônica Quinta Barbosa; Solorza-Feria, Javier; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS (PROPRIEDADES TÉRMICAS), GELATINA, ENGENHARIA DE ALIMENTOS
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ABNT
MORAES, Izabel Cristina Freitas et al. Film forming solutions based on gelatin and poly(vinyl alcohol) blends: thermal and rheological characterizations. Journal of Food Engineering, v. 95, n. 4, p. 588-596, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2009.06.023. Acesso em: 24 jun. 2024.
APA
Moraes, I. C. F., Carvalho, R. A. de, Bittante, A. M. Q. B., Solorza-Feria, J., & Sobral, P. J. do A. (2009). Film forming solutions based on gelatin and poly(vinyl alcohol) blends: thermal and rheological characterizations. Journal of Food Engineering, 95( 4), 588-596. doi:10.1016/j.jfoodeng.2009.06.023
NLM
Moraes ICF, Carvalho RA de, Bittante AMQB, Solorza-Feria J, Sobral PJ do A. Film forming solutions based on gelatin and poly(vinyl alcohol) blends: thermal and rheological characterizations [Internet]. Journal of Food Engineering. 2009 ; 95( 4): 588-596.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2009.06.023
Vancouver
Moraes ICF, Carvalho RA de, Bittante AMQB, Solorza-Feria J, Sobral PJ do A. Film forming solutions based on gelatin and poly(vinyl alcohol) blends: thermal and rheological characterizations [Internet]. Journal of Food Engineering. 2009 ; 95( 4): 588-596.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2009.06.023
Artigo de periodico
Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits (2008)
Maruyama, Thais Terumi; Arce, Aldo Ivan Céspedes; Ribeiro, Lívia Pereira; Costa, Ernane José Xavier
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BISCOITOS, ALIMENTOS INDUSTRIALIZADOS, PROCESSAMENTO DE SINAIS
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ABNT
MARUYAMA, Thais Terumi et al. Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits. Journal of Food Engineering, v. 86, n. 1, p. 100-104, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2007.09.015. Acesso em: 24 jun. 2024.
APA
Maruyama, T. T., Arce, A. I. C., Ribeiro, L. P., & Costa, E. J. X. (2008). Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits. Journal of Food Engineering, 86( 1), 100-104. doi:10.1016/j.jfoodeng.2007.09.015
NLM
Maruyama TT, Arce AIC, Ribeiro LP, Costa EJX. Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits [Internet]. Journal of Food Engineering. 2008 ; 86( 1): 100-104.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.09.015
Vancouver
Maruyama TT, Arce AIC, Ribeiro LP, Costa EJX. Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits [Internet]. Journal of Food Engineering. 2008 ; 86( 1): 100-104.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.09.015
Artigo de periodico
The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends (2008)
Maria, T. M. C.; Carvalho, Rosemary Aparecida de; Sobral, Paulo José do Amaral; Bittante, Ana Mônica Quinta Barbosa; Solorza-Feria, Javier
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, BIOFILMES (PROPRIEDADES FÍSICAS), ENGENHARIA DE ALIMENTOS
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ABNT
MARIA, T. M. C. et al. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends. Journal of Food Engineering, v. 87, n. 2, p. 191-199, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2007.11.026. Acesso em: 24 jun. 2024.
APA
Maria, T. M. C., Carvalho, R. A. de, Sobral, P. J. do A., Bittante, A. M. Q. B., & Solorza-Feria, J. (2008). The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends. Journal of Food Engineering, 87( 2), 191-199. doi:10.1016/j.jfoodeng.2007.11.026
NLM
Maria TMC, Carvalho RA de, Sobral PJ do A, Bittante AMQB, Solorza-Feria J. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends [Internet]. Journal of Food Engineering. 2008 ; 87( 2): 191-199.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026
Vancouver
Maria TMC, Carvalho RA de, Sobral PJ do A, Bittante AMQB, Solorza-Feria J. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends [Internet]. Journal of Food Engineering. 2008 ; 87( 2): 191-199.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026
Artigo de periodico
Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction (2007)
Gonçalves, Cíntia Bernardo; Pessôa Filho, Pedro de Alcântara ; Meirelles, Antonio José de Almeida
Source: Journal of Food Engineering. Unidades: FZEA, EP
Subjects: ÁCIDOS GRAXOS, DIAGRAMA DE TRANSFORMAÇÃO DE FASE, MODELOS MATEMÁTICOS, ÓLEOS COMBUSTÍVEIS, SEPARAÇÃO LÍQUIDO-LÍQUIDO, OPERAÇÕES UNITÁRIAS, PROCESSOS DE SEPARAÇÃO, TERMODINÂMICA (FÍSICO-QUÍMICA)
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ABNT
GONÇALVES, Cíntia Bernardo e PESSÔA FILHO, Pedro de Alcântara e MEIRELLES, Antonio José de Almeida. Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction. Journal of Food Engineering, v. 81, n. 1, p. 21-26, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2006.10.003. Acesso em: 24 jun. 2024.
APA
Gonçalves, C. B., Pessôa Filho, P. de A., & Meirelles, A. J. de A. (2007). Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction. Journal of Food Engineering, 81( 1), 21-26. doi:10.1016/j.jfoodeng.2006.10.003
NLM
Gonçalves CB, Pessôa Filho P de A, Meirelles AJ de A. Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction [Internet]. Journal of Food Engineering. 2007 ; 81( 1): 21-26.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.10.003
Vancouver
Gonçalves CB, Pessôa Filho P de A, Meirelles AJ de A. Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction [Internet]. Journal of Food Engineering. 2007 ; 81( 1): 21-26.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.10.003
Artigo de periodico
Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp (2007)
Cabral, R. A. F.; Telis Romero, Javier; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia; Finzer, J. R. D.
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, POLPA, GOIABA, SECAGEM DE ALIMENTOS (PROCESSOS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CABRAL, R. A. F. et al. Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp. Journal of Food Engineering, v. 80, n. 4, p. 1096-1106, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2006.09.002. Acesso em: 24 jun. 2024.
APA
Cabral, R. A. F., Telis Romero, J., Telis, V. R. N., Gabas, A. L., & Finzer, J. R. D. (2007). Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp. Journal of Food Engineering, 80( 4), 1096-1106. doi:10.1016/j.jfoodeng.2006.09.002
NLM
Cabral RAF, Telis Romero J, Telis VRN, Gabas AL, Finzer JRD. Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp [Internet]. Journal of Food Engineering. 2007 ; 80( 4): 1096-1106.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.09.002
Vancouver
Cabral RAF, Telis Romero J, Telis VRN, Gabas AL, Finzer JRD. Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp [Internet]. Journal of Food Engineering. 2007 ; 80( 4): 1096-1106.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.09.002
Artigo de periodico
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder (2007)
Gabas, Ana Lúcia; Telis, Vânia Regina Nicoletti; Sobral, Paulo José do Amaral; Telis Romero, Javier
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ÁGUA (ATIVIDADE), TERMODINÂMICA (PROPRIEDADES), POLPA, ABACAXI
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GABAS, Ana Lúcia et al. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering, v. 82, n. 2, p. 246-252, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2007.02.029. Acesso em: 24 jun. 2024.
APA
Gabas, A. L., Telis, V. R. N., Sobral, P. J. do A., & Telis Romero, J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering, 82( 2), 246-252. doi:10.1016/j.jfoodeng.2007.02.029
NLM
Gabas AL, Telis VRN, Sobral PJ do A, Telis Romero J. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder [Internet]. Journal of Food Engineering. 2007 ; 82( 2): 246-252.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.02.029
Vancouver
Gabas AL, Telis VRN, Sobral PJ do A, Telis Romero J. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder [Internet]. Journal of Food Engineering. 2007 ; 82( 2): 246-252.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.02.029
Artigo de periodico
Density, heat capacity and thermal conductivity of liquid egg products (2006)
Coimbra, Jane Sélia dos Reis; Gabas, Ana Lúcia; Minim, Luis Antonio; Rojas, Edwin E. Garcia; Telis, Vânia Regina Nicoletti; Telis Romero, Javier
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, CAPACIDADE CALORÍFICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COIMBRA, Jane Sélia dos Reis et al. Density, heat capacity and thermal conductivity of liquid egg products. Journal of Food Engineering, v. 74, n. 2, p. 186-190, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.01.043. Acesso em: 24 jun. 2024.
APA
Coimbra, J. S. dos R., Gabas, A. L., Minim, L. A., Rojas, E. E. G., Telis, V. R. N., & Telis Romero, J. (2006). Density, heat capacity and thermal conductivity of liquid egg products. Journal of Food Engineering, 74( 2), 186-190. doi:10.1016/j.jfoodeng.2005.01.043
NLM
Coimbra JS dos R, Gabas AL, Minim LA, Rojas EEG, Telis VRN, Telis Romero J. Density, heat capacity and thermal conductivity of liquid egg products [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 186-190.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.043
Vancouver
Coimbra JS dos R, Gabas AL, Minim LA, Rojas EEG, Telis VRN, Telis Romero J. Density, heat capacity and thermal conductivity of liquid egg products [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 186-190.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.043
Artigo de periodico
Optimization of the rice bran oil deacidification process by liquid-liquid extraction (2006)
Rodrigues, Christianne Elisabete da Costa; Onoyama, Márcia M.; Meirelles, Antonio José de Almeida
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Christianne Elisabete da Costa e ONOYAMA, Márcia M. e MEIRELLES, Antonio José de Almeida. Optimization of the rice bran oil deacidification process by liquid-liquid extraction. Journal of Food Engineering, v. 73, n. 4, p. 370-378, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.02.004. Acesso em: 24 jun. 2024.
APA
Rodrigues, C. E. da C., Onoyama, M. M., & Meirelles, A. J. de A. (2006). Optimization of the rice bran oil deacidification process by liquid-liquid extraction. Journal of Food Engineering, 73( 4), 370-378. doi:10.1016/j.jfoodeng.2005.02.004
NLM
Rodrigues CE da C, Onoyama MM, Meirelles AJ de A. Optimization of the rice bran oil deacidification process by liquid-liquid extraction [Internet]. Journal of Food Engineering. 2006 ; 73( 4): 370-378.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.02.004
Vancouver
Rodrigues CE da C, Onoyama MM, Meirelles AJ de A. Optimization of the rice bran oil deacidification process by liquid-liquid extraction [Internet]. Journal of Food Engineering. 2006 ; 73( 4): 370-378.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.02.004
Artigo de periodico
State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition (2006)
Silva, M. A.; Sobral, Paulo José do Amaral; Kieckbusch, T G
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FRUTAS TROPICAIS, ARMAZENAGEM DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, M. A. e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, v. 77, n. 3, p. 426-432, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.07.009. Acesso em: 24 jun. 2024.
APA
Silva, M. A., Sobral, P. J. do A., & Kieckbusch, T. G. (2006). State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, 77( 3), 426-432. doi:10.1016/j.jfoodeng.2005.07.009
NLM
Silva MA, Sobral PJ do A, Kieckbusch TG. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition [Internet]. Journal of Food Engineering. 2006 ; 77( 3): 426-432.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009
Vancouver
Silva MA, Sobral PJ do A, Kieckbusch TG. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition [Internet]. Journal of Food Engineering. 2006 ; 77( 3): 426-432.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009
Artigo de periodico
Rheological properties and fluid dynamics of egg yolk (2006)
Telis Romero, Javier; Thomaz, C. E. P.; Bernardi, M.; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, REOLOGIA, FRICÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS ROMERO, Javier et al. Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, v. 74, n. 2, p. 191-197, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.01.044. Acesso em: 24 jun. 2024.
APA
Telis Romero, J., Thomaz, C. E. P., Bernardi, M., Telis, V. R. N., & Gabas, A. L. (2006). Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, 74( 2), 191-197. doi:10.1016/j.jfoodeng.2005.01.044
NLM
Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044
Vancouver
Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044

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