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Artigo de periodico
Biodegradable films produced from ozone-modified potato starch (2020)
La Fuente Arias, Carla Ivonne ; Castanha, Nanci ; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
Source: Journal of Packaging Technology and Research. Unidades: EP, ESALQ
Subjects: AMIDO, BATATA, FILMES COMESTÍVEIS, OZÔNIO
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1007/s41783-020-00082-0. Acesso em: 15 nov. 2024.
APA
La Fuente Arias, C. I., Castanha, N., Maniglia, B. C., Tadini, C. C., & Augusto, P. E. D. (2020). Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, 1-9. doi:10.1007/s41783-020-00082-0
NLM
La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s41783-020-00082-0
Vancouver
La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s41783-020-00082-0
Folheto
Nanocellulose to Reinforce Ozonated Cassava Starch Films (2020)
La Fuente Arias, Carla Ivonne ; Souza, Andressa Tamyris de; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
Unidades: EP, ESALQ
Subjects: AMIDO, BIOFILMES, CELULOSE, MANDIOCA, NANOTECNOLOGIA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Nanocellulose to Reinforce Ozonated Cassava Starch Films. . Piracicaba, SP: USP/ESALQ. Grupo de Estudos em Engenharia de Processos. Disponível em: https://doi.org/10.13140/RG.2.2.36293.68324. Acesso em: 15 nov. 2024. , 2020
APA
La Fuente Arias, C. I., Souza, A. T. de, Tadini, C. C., & Augusto, P. E. D. (2020). Nanocellulose to Reinforce Ozonated Cassava Starch Films. Piracicaba, SP: USP/ESALQ. Grupo de Estudos em Engenharia de Processos. doi:10.13140/RG.2.2.36293.68324
NLM
La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Nanocellulose to Reinforce Ozonated Cassava Starch Films [Internet]. 2020 ;[citado 2024 nov. 15 ] Available from: https://doi.org/10.13140/RG.2.2.36293.68324
Vancouver
La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Nanocellulose to Reinforce Ozonated Cassava Starch Films [Internet]. 2020 ;[citado 2024 nov. 15 ] Available from: https://doi.org/10.13140/RG.2.2.36293.68324
Artigo de periodico
Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools (2019)
Cavalcanti, Rodrigo Nunes ; Balthazar, Celso Fasura ; Esmerino, Erick A ; Freitas, Mônica Q; Silva, Marcia Cristina; Raices, Renata S. L; Gut, Jorge Andrey Wilhelms ; Cruz, Adriano Gomes da ; Tadini, Carmen Cecília
Source: International Dairy Journal Volume 97, October 2019, Pages 120-130. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, LEITE, QUIMIOMETRIA
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CAVALCANTI, Rodrigo Nunes et al. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. International Dairy Journal Volume 97, October 2019, Pages 120-130, v. 97, p. 120-130, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2019.05.018. Acesso em: 15 nov. 2024.
APA
Cavalcanti, R. N., Balthazar, C. F., Esmerino, E. A., Freitas, M. Q., Silva, M. C., Raices, R. S. L., et al. (2019). Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. International Dairy Journal Volume 97, October 2019, Pages 120-130, 97, 120-130. doi:10.1016/j.idairyj.2019.05.018
NLM
Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Gut JAW, Cruz AG da, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools [Internet]. International Dairy Journal Volume 97, October 2019, Pages 120-130. 2019 ; 97 120-130.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.idairyj.2019.05.018
Vancouver
Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Gut JAW, Cruz AG da, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools [Internet]. International Dairy Journal Volume 97, October 2019, Pages 120-130. 2019 ; 97 120-130.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.idairyj.2019.05.018
Artigo de periodico
Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane (2019)
Bessa, Larissa Castelo Branco Almeida; Robustillo Fuentes, Maria Dolores ; Marques, Bianca Cristine ; Tadini, Carmen Cecília ; Pessôa Filho, Pedro de Alcântara
Source: Fuel. Unidade: EP
Subjects: COMBUSTÍVEIS VEICULARES, BIODIESEL
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BESSA, Larissa Castelo Branco Almeida et al. Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane. Fuel, v. 237, p. 1132-1140, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.fuel.2018.10.080. Acesso em: 15 nov. 2024.
APA
Bessa, L. C. B. A., Robustillo Fuentes, M. D., Marques, B. C., Tadini, C. C., & Pessôa Filho, P. de A. (2019). Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane. Fuel, 237, 1132-1140. doi:10.1016/j.fuel.2018.10.080
NLM
Bessa LCBA, Robustillo Fuentes MD, Marques BC, Tadini CC, Pessôa Filho P de A. Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane [Internet]. Fuel. 2019 ; 237 1132-1140.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.fuel.2018.10.080
Vancouver
Bessa LCBA, Robustillo Fuentes MD, Marques BC, Tadini CC, Pessôa Filho P de A. Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane [Internet]. Fuel. 2019 ; 237 1132-1140.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.fuel.2018.10.080
Artigo de periodico
Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters (2019)
Bessa, Larissa Castelo Branco Almeida; Robustillo Fuentes, Maria Dolores ; Silva, Erica Corina da ; Tadini, Carmen Cecília ; Meirelles, Antonio José de Almeida ; Pessôa Filho, Pedro de Alcântara
Source: Journal of Chemical & Engineering Data. Unidade: EP
Assunto: BIODIESEL
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BESSA, Larissa Castelo Branco Almeida et al. Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters. Journal of Chemical & Engineering Data, v. 64, n. 5, p. 2062–2074, 2019Tradução . . Disponível em: https://doi.org/10.1021/acs.jced.8b01019. Acesso em: 15 nov. 2024.
APA
Bessa, L. C. B. A., Robustillo Fuentes, M. D., Silva, E. C. da, Tadini, C. C., Meirelles, A. J. de A., & Pessôa Filho, P. de A. (2019). Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters. Journal of Chemical & Engineering Data, 64( 5), 2062–2074. doi:10.1021/acs.jced.8b01019
NLM
Bessa LCBA, Robustillo Fuentes MD, Silva EC da, Tadini CC, Meirelles AJ de A, Pessôa Filho P de A. Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters [Internet]. Journal of Chemical & Engineering Data. 2019 ; 64( 5): 2062–2074.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1021/acs.jced.8b01019
Vancouver
Bessa LCBA, Robustillo Fuentes MD, Silva EC da, Tadini CC, Meirelles AJ de A, Pessôa Filho P de A. Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters [Internet]. Journal of Chemical & Engineering Data. 2019 ; 64( 5): 2062–2074.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1021/acs.jced.8b01019
Artigo de periodico
Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating (2019)
Leite, Juliana Aparecida dos Santos; Quintal, Virginia Spinola; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: LEITE, LEITE MATERNO, COMPOSIÇÃO QUÍMICA, CONDUTIVIDADE ELÉTRICA, TECNOLOGIA DE MICRO-ONDAS
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LEITE, Juliana Aparecida dos Santos e QUINTAL, Virginia Spinola e TADINI, Carmen Cecília. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating. International Journal of Food Engineering, v. 15, n. 5/6, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2018-0340. Acesso em: 15 nov. 2024.
APA
Leite, J. A. dos S., Quintal, V. S., & Tadini, C. C. (2019). Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating. International Journal of Food Engineering, 15( 5/6), 1-10. doi:10.1515/ijfe-2018-0340
NLM
Leite JA dos S, Quintal VS, Tadini CC. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating [Internet]. International Journal of Food Engineering. 2019 ; 15( 5/6): 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2018-0340
Vancouver
Leite JA dos S, Quintal VS, Tadini CC. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating [Internet]. International Journal of Food Engineering. 2019 ; 15( 5/6): 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2018-0340
Artigo de periodico
Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides (2019)
Rayo Mendez, Lina Maria; Gómez, Analía Verónica; Tadini, Carmen Cecília
Source: Food Chemistry. Unidade: EP
Subjects: BANANA, ULTRASSOM, EXTRAÇÃO DE LÍQUIDOS, ALIMENTOS FUNCIONAIS
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ABNT
RAYO MENDEZ, Lina Maria e GÓMEZ, Analía Verónica e TADINI, Carmen Cecília. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, v. 294, p. 539-546, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.05.079. Acesso em: 15 nov. 2024.
APA
Rayo Mendez, L. M., Gómez, A. V., & Tadini, C. C. (2019). Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, 294, 539-546. doi:10.1016/j.foodchem.2019.05.079
NLM
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Vancouver
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Artigo de periodico
Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products (2019)
Martins, Carolina P. C ; Cavalcanti, Rodrigo Nunes ; Couto, Silvia M; Moraes, Jeremias ; Esmerino, Erick A ; Silva, Marcia Cristina; Raices, Renata S. L; Gut, Jorge Andrey Wilhelms ; Ramaswamy, Hosahalli S; Tadini, Carmen Cecília ; Cruz, Adriano Gomes da
Source: Comprehensive Reviews in Food Science and Food Safety. Unidade: EP
Subjects: LATICÍNIOS, CONSERVAÇÃO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
MARTINS, Carolina P. C et al. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products. Comprehensive Reviews in Food Science and Food Safety, v. 18, n. 1, p. 67-83, 2019Tradução . . Disponível em: https://doi.org/10.1111/1541-4337.12409. Acesso em: 15 nov. 2024.
APA
Martins, C. P. C., Cavalcanti, R. N., Couto, S. M., Moraes, J., Esmerino, E. A., Silva, M. C., et al. (2019). Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products. Comprehensive Reviews in Food Science and Food Safety, 18( 1), 67-83. doi:10.1111/1541-4337.12409
NLM
Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG da. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2019 ; 18( 1): 67-83.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/1541-4337.12409
Vancouver
Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG da. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2019 ; 18( 1): 67-83.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/1541-4337.12409
Artigo de periodico
Pasteurization efficiency of donor human milk processed by microwave heating (2019)
Leite, Juliana Abigail S ; Migotto, Aurea Maria Alves; Landgraf, Mariza ; Quintal, Virginia Spinola; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidades: FCF, EP
Subjects: PASTEURIZAÇÃO, LEITE MATERNO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
LEITE, Juliana Abigail S et al. Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, v. 115, p. 1-6 art. 108466 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108466. Acesso em: 15 nov. 2024.
APA
Leite, J. A. S., Migotto, A. M. A., Landgraf, M., Quintal, V. S., Gut, J. A. W., & Tadini, C. C. (2019). Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, 115, 1-6 art. 108466 . doi:10.1016/j.lwt.2019.108466
NLM
Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466
Vancouver
Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466
Artigo de periodico
Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers (2018)
Rodriguez Llanos, Jaiber Humberto ; Tadini, Carmen Cecília
Source: International Journal of Biological Macromolecules. Unidades: EP, FZEA
Subjects: NANOPARTÍCULAS, AMIDO, QUITOSANA, BAMBU
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ABNT
RODRIGUEZ LLANOS, Jaiber Humberto e TADINI, Carmen Cecília. Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers. International Journal of Biological Macromolecules, v. 107, p. 371-382, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2017.09.001. Acesso em: 15 nov. 2024.
APA
Rodriguez Llanos, J. H., & Tadini, C. C. (2018). Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers. International Journal of Biological Macromolecules, 107, 371-382. doi:10.1016/j.ijbiomac.2017.09.001
NLM
Rodriguez Llanos JH, Tadini CC. Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers [Internet]. International Journal of Biological Macromolecules. 2018 ; 107 371-382.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.09.001
Vancouver
Rodriguez Llanos JH, Tadini CC. Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers [Internet]. International Journal of Biological Macromolecules. 2018 ; 107 371-382.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.09.001
Artigo de periodico
Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz (2017)
Franco Peñata, Arlet Patrícia ; Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms
Source: International Journal of Food Properties. Unidade: EP
Subjects: PASTEURIZAÇÃO, SUCOS DE FRUTAS
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ABNT
FRANCO PEÑATA, Arlet Patrícia e TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz. International Journal of Food Properties, v. 20, n. S2, p. 1468–1488, 2017Tradução . . Disponível em: https://doi.org/10.1080/10942912.2017.1347674. Acesso em: 15 nov. 2024.
APA
Franco Peñata, A. P., Tadini, C. C., & Gut, J. A. W. (2017). Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz. International Journal of Food Properties, 20( S2), 1468–1488. doi:10.1080/10942912.2017.1347674
NLM
Franco Peñata AP, Tadini CC, Gut JAW. Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz [Internet]. International Journal of Food Properties. 2017 ; 20( S2): 1468–1488.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1080/10942912.2017.1347674
Vancouver
Franco Peñata AP, Tadini CC, Gut JAW. Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz [Internet]. International Journal of Food Properties. 2017 ; 20( S2): 1468–1488.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1080/10942912.2017.1347674
Artigo de periodico
Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches (2017)
La Fuente Arias, Carla Ivonne ; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: BANANA, DESIDRATAÇÃO DE ALIMENTOS, AMIDO
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ABNT
LA FUENTE ARIAS, Carla Ivonne e TADINI, Carmen Cecília. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches. International Journal of Food Engineering, v. 13, n. 11, p. 1-13, 2017Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2017-0178. Acesso em: 15 nov. 2024.
APA
La Fuente Arias, C. I., & Tadini, C. C. (2017). Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches. International Journal of Food Engineering, 13( 11), 1-13. doi:10.1515/ijfe-2017-0178
NLM
La Fuente Arias CI, Tadini CC. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches [Internet]. International Journal of Food Engineering. 2017 ; 13( 11): 1-13.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2017-0178
Vancouver
La Fuente Arias CI, Tadini CC. Unripe banana flour produced by air-drying assisted with ultrasound: description of the mechanisms involved to enhance the mass transfer in two approaches [Internet]. International Journal of Food Engineering. 2017 ; 13( 11): 1-13.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2017-0178
Artigo de periodico
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes (2016)
Altuna, Luz; Romano, Roberto Cesar de Oliveira ; Pileggi, Rafael Giuliano ; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: ENZIMAS, AMIDO, PANIFICAÇÃO
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ABNT
ALTUNA, Luz et al. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, v. 12, n. 8, p. 719–728, 2016Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2016-0132. Acesso em: 15 nov. 2024.
APA
Altuna, L., Romano, R. C. de O., Pileggi, R. G., Ribotta, P. D., & Tadini, C. C. (2016). Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, 12( 8), 719–728. doi:10.1515/ijfe-2016-0132
NLM
Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2016-0132
Vancouver
Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1515/ijfe-2016-0132
Artigo de periodico
Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying (2016)
Davila, Rosa Fabiana Zabalaga; La Fuente Arias, Carla Ivonne ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidade: EP
Subjects: BANANA, SECAGEM DE ALIMENTOS
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ABNT
DAVILA, Rosa Fabiana Zabalaga e LA FUENTE ARIAS, Carla Ivonne e TADINI, Carmen Cecília. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, v. 187, p. 62-69, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.04.020. Acesso em: 15 nov. 2024.
APA
Davila, R. F. Z., La Fuente Arias, C. I., & Tadini, C. C. (2016). Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, 187, 62-69. doi:10.1016/j.jfoodeng.2016.04.020
NLM
Davila RFZ, La Fuente Arias CI, Tadini CC. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying [Internet]. Journal of Food Engineering. 2016 ; 187 62-69.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.04.020
Vancouver
Davila RFZ, La Fuente Arias CI, Tadini CC. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying [Internet]. Journal of Food Engineering. 2016 ; 187 62-69.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.04.020
Artigo de periodico
Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency (2015)
Franco Peñata, Arlet Patricia ; Yamamoto, Letícia Yukari; Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms
Source: Journal of Food Engineering. Unidade: EP
Subjects: DIELÉTRICOS, TECNOLOGIA DE MICRO-ONDAS, ÁGUA, COCO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANCO PEÑATA, Arlet Patricia et al. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency. Journal of Food Engineering, v. 155, p. 69-78, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.01.011. Acesso em: 15 nov. 2024.
APA
Franco Peñata, A. P., Yamamoto, L. Y., Tadini, C. C., & Gut, J. A. W. (2015). Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency. Journal of Food Engineering, 155, 69-78. doi:10.1016/j.jfoodeng.2015.01.011
NLM
Franco Peñata AP, Yamamoto LY, Tadini CC, Gut JAW. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency [Internet]. Journal of Food Engineering. 2015 ; 155 69-78.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.01.011
Vancouver
Franco Peñata AP, Yamamoto LY, Tadini CC, Gut JAW. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency [Internet]. Journal of Food Engineering. 2015 ; 155 69-78.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.01.011
Artigo de periodico
Gastrointestinal hormone modulation after a double-blind interventional study with unavailable carbohydrates (2015)
Giuntini, Eliana Bistriche ; Sardá, Fabiana Andréa Hoffmann ; Lui, Maria Cristina Youn; Tadini, Carmen Cecília ; Lajolo, Franco Maria ; Menezes, Elizabete Wenzel de
Source: Food Research International. Unidades: EP, FCF
Subjects: HORMÔNIOS DO TRATO GASTROINTESTINAL, INSULINA, CARBOIDRATOS, FARINHAS, BANANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GIUNTINI, Eliana Bistriche et al. Gastrointestinal hormone modulation after a double-blind interventional study with unavailable carbohydrates. Food Research International, v. 77, p. 17-23, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.04.003. Acesso em: 15 nov. 2024.
APA
Giuntini, E. B., Sardá, F. A. H., Lui, M. C. Y., Tadini, C. C., Lajolo, F. M., & Menezes, E. W. de. (2015). Gastrointestinal hormone modulation after a double-blind interventional study with unavailable carbohydrates. Food Research International, 77, 17-23. doi:10.1016/j.foodres.2015.04.003
NLM
Giuntini EB, Sardá FAH, Lui MCY, Tadini CC, Lajolo FM, Menezes EW de. Gastrointestinal hormone modulation after a double-blind interventional study with unavailable carbohydrates [Internet]. Food Research International. 2015 ; 77 17-23.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2015.04.003
Vancouver
Giuntini EB, Sardá FAH, Lui MCY, Tadini CC, Lajolo FM, Menezes EW de. Gastrointestinal hormone modulation after a double-blind interventional study with unavailable carbohydrates [Internet]. Food Research International. 2015 ; 77 17-23.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2015.04.003
Trabalho de evento
Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde (2014)
Franco Peñata, Arlet Patricia ; Yamamoto, Letícia Yukari; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: CIBIA. Conference titles: Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA). Unidade: EP
Subjects: DIELÉTRICOS, TECNOLOGIA DE MICRO-ONDAS, ÁGUA, COCO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANCO PEÑATA, Arlet Patricia et al. Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde. 2014, Anais.. Valencia: Escola Politécnica, Universidade de São Paulo, 2014. Disponível em: https://www.researchgate.net/profile/Arlet-Franco/publication/267211362_EFECTO_DE_LA_COMPOSICION_SOBRE_LAS_PROPIEDADES_DIELECTRICAS_DE_SOLUCION_SIMULADA_DE_AGUA_DE_COCO_VERDE/links/5447d8560cf2d62c3051d84e/EFECTO-DE-LA-COMPOSICION-SOBRE-LAS-PROPIEDADES-DIELECTRICAS-DE-SOLUCION-SIMULADA-DE-AGUA-DE-COCO-VERDE.pdf. Acesso em: 15 nov. 2024.
APA
Franco Peñata, A. P., Yamamoto, L. Y., Gut, J. A. W., & Tadini, C. C. (2014). Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde. In CIBIA. Valencia: Escola Politécnica, Universidade de São Paulo. Recuperado de https://www.researchgate.net/profile/Arlet-Franco/publication/267211362_EFECTO_DE_LA_COMPOSICION_SOBRE_LAS_PROPIEDADES_DIELECTRICAS_DE_SOLUCION_SIMULADA_DE_AGUA_DE_COCO_VERDE/links/5447d8560cf2d62c3051d84e/EFECTO-DE-LA-COMPOSICION-SOBRE-LAS-PROPIEDADES-DIELECTRICAS-DE-SOLUCION-SIMULADA-DE-AGUA-DE-COCO-VERDE.pdf
NLM
Franco Peñata AP, Yamamoto LY, Gut JAW, Tadini CC. Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde [Internet]. CIBIA. 2014 ;[citado 2024 nov. 15 ] Available from: https://www.researchgate.net/profile/Arlet-Franco/publication/267211362_EFECTO_DE_LA_COMPOSICION_SOBRE_LAS_PROPIEDADES_DIELECTRICAS_DE_SOLUCION_SIMULADA_DE_AGUA_DE_COCO_VERDE/links/5447d8560cf2d62c3051d84e/EFECTO-DE-LA-COMPOSICION-SOBRE-LAS-PROPIEDADES-DIELECTRICAS-DE-SOLUCION-SIMULADA-DE-AGUA-DE-COCO-VERDE.pdf
Vancouver
Franco Peñata AP, Yamamoto LY, Gut JAW, Tadini CC. Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde [Internet]. CIBIA. 2014 ;[citado 2024 nov. 15 ] Available from: https://www.researchgate.net/profile/Arlet-Franco/publication/267211362_EFECTO_DE_LA_COMPOSICION_SOBRE_LAS_PROPIEDADES_DIELECTRICAS_DE_SOLUCION_SIMULADA_DE_AGUA_DE_COCO_VERDE/links/5447d8560cf2d62c3051d84e/EFECTO-DE-LA-COMPOSICION-SOBRE-LAS-PROPIEDADES-DIELECTRICAS-DE-SOLUCION-SIMULADA-DE-AGUA-DE-COCO-VERDE.pdf
Artigo de periodico
Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system (2012)
Kechichian, Viviane; Crivellari, Gabriel Pereira; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: International Journal of Heat and Mass Transfer. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, TRANSFERÊNCIA DE CALOR, MODELOS MATEMÁTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KECHICHIAN, Viviane et al. Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system. International Journal of Heat and Mass Transfer, v. 55, n. 21–22, p. 5783-5792, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.ijheatmasstransfer.2012.05.075. Acesso em: 15 nov. 2024.
APA
Kechichian, V., Crivellari, G. P., Gut, J. A. W., & Tadini, C. C. (2012). Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system. International Journal of Heat and Mass Transfer, 55( 21–22), 5783-5792. doi:10.1016/j.ijheatmasstransfer.2012.05.075
NLM
Kechichian V, Crivellari GP, Gut JAW, Tadini CC. Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system [Internet]. International Journal of Heat and Mass Transfer. 2012 ; 55( 21–22): 5783-5792.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2012.05.075
Vancouver
Kechichian V, Crivellari GP, Gut JAW, Tadini CC. Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system [Internet]. International Journal of Heat and Mass Transfer. 2012 ; 55( 21–22): 5783-5792.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2012.05.075
Trabalho de evento
Modeling of temperature and lethality distributions in continuous thermal processing using a tubular system (2011)
Kechichian, Viviane; Crivellari, Gabriel Pereira; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: iCEF2011: Proceedings. Conference titles: International Congress on Engineering and Food: Food Process Engineering in a Changing World. Unidade: EP
Subjects: MODELOS MATEMÁTICOS, PASTEURIZAÇÃO, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KECHICHIAN, Viviane et al. Modeling of temperature and lethality distributions in continuous thermal processing using a tubular system. 2011, Anais.. Athens, Greece: ICEF11 Proceedings, 2011. Disponível em: http://sites.poli.usp.br/pqi/lea/docs/icef2011c.pdf. Acesso em: 15 nov. 2024.
APA
Kechichian, V., Crivellari, G. P., Gut, J. A. W., & Tadini, C. C. (2011). Modeling of temperature and lethality distributions in continuous thermal processing using a tubular system. In iCEF2011: Proceedings. Athens, Greece: ICEF11 Proceedings. Recuperado de http://sites.poli.usp.br/pqi/lea/docs/icef2011c.pdf
NLM
Kechichian V, Crivellari GP, Gut JAW, Tadini CC. Modeling of temperature and lethality distributions in continuous thermal processing using a tubular system [Internet]. iCEF2011: Proceedings. 2011 ;[citado 2024 nov. 15 ] Available from: http://sites.poli.usp.br/pqi/lea/docs/icef2011c.pdf
Vancouver
Kechichian V, Crivellari GP, Gut JAW, Tadini CC. Modeling of temperature and lethality distributions in continuous thermal processing using a tubular system [Internet]. iCEF2011: Proceedings. 2011 ;[citado 2024 nov. 15 ] Available from: http://sites.poli.usp.br/pqi/lea/docs/icef2011c.pdf

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