Menu

Filtros : "Argentina" "TADINI, CARMEN CECILIA" Limpar

Filtros

Refine with date range

  • 1

1 - 9 (9 records)

  • Artigo de periodico

    Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch (2016)

    Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília

    Source: LWT- Food Science and Technology. Unidade: EP

    Subjects: ENZIMAS, AMIDO, REOLOGIA

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, v. 73, p. 267-273, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.06.010. Acesso em: 19 maio 2024.

    • APA

      Altuna, L., Ribotta, P. D., & Tadini, C. C. (2016). Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, 73, 267-273. doi:10.1016/j.lwt.2016.06.010

    • NLM

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2024 maio 19 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010

    • Vancouver

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2024 maio 19 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010

  • 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

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • 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: 19 maio 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 maio 19 ] 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 maio 19 ] Available from: https://doi.org/10.1515/ijfe-2016-0132

  • Artigo de periodico

    Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch (2016)

    Barrera, Gabriela Noel ; Tadini, Carmen Cecília ; León, Alberto Edel ; Ribotta, Pablo Daniel

    Source: Journal of Food Science and Technology. Unidade: EP

    Subjects: AMIDO, AMILASES, FERMENTAÇÃO, PÃO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BARRERA, Gabriela Noel et al. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, v. 53, n. 10, p. 3675–3684, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-016-2337-2. Acesso em: 19 maio 2024.

    • APA

      Barrera, G. N., Tadini, C. C., León, A. E., & Ribotta, P. D. (2016). Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, 53( 10), 3675–3684. doi:10.1007/s13197-016-2337-2

    • NLM

      Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s13197-016-2337-2

    • Vancouver

      Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s13197-016-2337-2

  • Artigo de periodico

    Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch (2015)

    Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília

    Source: LWT- Food Science and Technology. Unidade: EP

    Subjects: ENZIMAS, AMIDO, REOLOGIA, PÃO

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. LWT- Food Science and Technology, v. 64, n. 2, p. 867-873, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.06.024. Acesso em: 19 maio 2024.

    • APA

      Altuna, L., Ribotta, P. D., & Tadini, C. C. (2015). Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. LWT- Food Science and Technology, 64( 2), 867-873. doi:10.1016/j.lwt.2015.06.024

    • NLM

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2015 ; 64( 2): 867-873.[citado 2024 maio 19 ] Available from: https://doi.org/10.1016/j.lwt.2015.06.024

    • Vancouver

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2015 ; 64( 2): 867-873.[citado 2024 maio 19 ] Available from: https://doi.org/10.1016/j.lwt.2015.06.024

  • Artigo de periodico

    Fermented milk obtained with kefir grains as an ingredient inbreadmaking (2014)

    Gómez, Analía Verónica; Ferrero, Cristina ; Puppo, Cecilia; Tadini, Carmen Cecília ; Abraham, Analía G.

    Source: International Journal of Food Science & Technology. Unidade: EP

    Subjects: PANIFICAÇÃO, LEITE FERMENTADO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      GÓMEZ, Analía Verónica et al. Fermented milk obtained with kefir grains as an ingredient inbreadmaking. International Journal of Food Science & Technology, v. 49, n. 10, p. 2315-2322, 2014Tradução . . Disponível em: https://doi.org/10.1111/ijfs.12548. Acesso em: 19 maio 2024.

    • APA

      Gómez, A. V., Ferrero, C., Puppo, C., Tadini, C. C., & Abraham, A. G. (2014). Fermented milk obtained with kefir grains as an ingredient inbreadmaking. International Journal of Food Science & Technology, 49( 10), 2315-2322. doi:10.1111/ijfs.12548

    • NLM

      Gómez AV, Ferrero C, Puppo C, Tadini CC, Abraham AG. Fermented milk obtained with kefir grains as an ingredient inbreadmaking [Internet]. International Journal of Food Science & Technology. 2014 ; 49( 10): 2315-2322.[citado 2024 maio 19 ] Available from: https://doi.org/10.1111/ijfs.12548

    • Vancouver

      Gómez AV, Ferrero C, Puppo C, Tadini CC, Abraham AG. Fermented milk obtained with kefir grains as an ingredient inbreadmaking [Internet]. International Journal of Food Science & Technology. 2014 ; 49( 10): 2315-2322.[citado 2024 maio 19 ] Available from: https://doi.org/10.1111/ijfs.12548

  • Artigo de periodico

    Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough (2014)

    Sanchez, Diana Buchner de Oliveira; Puppo, Maria C; Añon, Maria C; Ribotta, Pablo Daniel ; León, Alberto Edel ; Tadini, Carmen Cecília

    Source: Food and Bioprocess Technology. Unidade: EP

    Subjects: PÃO, AMIDO, REOLOGIA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SANCHEZ, Diana Buchner de Oliveira et al. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, v. 7, p. 2865-2876, 2014Tradução . . Disponível em: https://doi.org/10.1007/s11947-013-1246-x. Acesso em: 19 maio 2024.

    • APA

      Sanchez, D. B. de O., Puppo, M. C., Añon, M. C., Ribotta, P. D., León, A. E., & Tadini, C. C. (2014). Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, 7, 2865-2876. doi:10.1007/s11947-013-1246-x

    • NLM

      Sanchez DB de O, Puppo MC, Añon MC, Ribotta PD, León AE, Tadini CC. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough [Internet]. Food and Bioprocess Technology. 2014 ; 7 2865-2876.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s11947-013-1246-x

    • Vancouver

      Sanchez DB de O, Puppo MC, Añon MC, Ribotta PD, León AE, Tadini CC. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough [Internet]. Food and Bioprocess Technology. 2014 ; 7 2865-2876.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s11947-013-1246-x

  • Artigo de periodico

    Emulsifiers: effects on quality of fibre-enriched wheat bread (2013)

    Gómez, Analía Verónica; Buchner, Diana; Tadini, Carmen Cecília ; Añon, Maria C; Puppo, Maria C

    Source: Food and Bioprocess Technology. Unidade: EP

    Subjects: AMIDO, FARINHA DE TRIGO, EMULSIFICANTES, PANIFICAÇÃO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      GÓMEZ, Analía Verónica et al. Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, v. 6, p. 1228–1239, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0772-7. Acesso em: 19 maio 2024.

    • APA

      Gómez, A. V., Buchner, D., Tadini, C. C., Añon, M. C., & Puppo, M. C. (2013). Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, 6, 1228–1239. doi:10.1007/s11947-011-0772-7

    • NLM

      Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s11947-011-0772-7

    • Vancouver

      Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s11947-011-0772-7

  • Artigo de periodico

    Diseño de panes funcionales a base de harinas no tradicionales (2012)

    Zuleta, Angela; Binaghi, María Julieta; Greco, Carola Beatriz; Aguirre, Cristina; De la Casa, Laura; Tadini, Carmen Cecília ; Ferrer, Patricia Ronayne de

    Source: Revista Chilena de Nutrición. Unidade: EP

    Subjects: PÃO, ALIMENTOS FUNCIONAIS, BANANA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ZULETA, Angela et al. Diseño de panes funcionales a base de harinas no tradicionales. Revista Chilena de Nutrición, v. 39, n. 3, p. 58-64, 2012Tradução . . Disponível em: https://doi.org/10.4067/S0717-75182012000300009. Acesso em: 19 maio 2024.

    • APA

      Zuleta, A., Binaghi, M. J., Greco, C. B., Aguirre, C., De la Casa, L., Tadini, C. C., & Ferrer, P. R. de. (2012). Diseño de panes funcionales a base de harinas no tradicionales. Revista Chilena de Nutrición, 39( 3), 58-64. doi:10.4067/S0717-75182012000300009

    • NLM

      Zuleta A, Binaghi MJ, Greco CB, Aguirre C, De la Casa L, Tadini CC, Ferrer PR de. Diseño de panes funcionales a base de harinas no tradicionales [Internet]. Revista Chilena de Nutrición. 2012 ; 39( 3): 58-64.[citado 2024 maio 19 ] Available from: https://doi.org/10.4067/S0717-75182012000300009

    • Vancouver

      Zuleta A, Binaghi MJ, Greco CB, Aguirre C, De la Casa L, Tadini CC, Ferrer PR de. Diseño de panes funcionales a base de harinas no tradicionales [Internet]. Revista Chilena de Nutrición. 2012 ; 39( 3): 58-64.[citado 2024 maio 19 ] Available from: https://doi.org/10.4067/S0717-75182012000300009

  • Artigo de periodico

    Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão) (2011)

    Menezes, Elizabete Wenzel de ; Tadini, Carmen Cecília ; Tribess, Tatiana Beatrís; Zuleta, Angela; Binaghi, Julieta; Pak, Nelly; Vera, Gloria; Dan, Milana Cara Tanasov; Bertolini, Andrea Curiacos; Cordenunsi-Lysenko, Beatriz Rosana ; Lajolo, Franco Maria

    Source: Plant Foods for Human Nutrition. Unidades: EP, FCF

    Subjects: ANTIOXIDANTES (ATIVIDADE), AMIDO, FARINHAS, BANANA, FIBRAS NA DIETA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MENEZES, Elizabete Wenzel de et al. Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods for Human Nutrition, v. 66, n. 3, p. 231-237, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11130-011-0238-0. Acesso em: 19 maio 2024.

    • APA

      Menezes, E. W. de, Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., et al. (2011). Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods for Human Nutrition, 66( 3), 231-237. doi:10.1007/s11130-011-0238-0

    • NLM

      Menezes EW de, Tadini CC, Tribess TB, Zuleta A, Binaghi J, Pak N, Vera G, Dan MCT, Bertolini AC, Cordenunsi-Lysenko BR, Lajolo FM. Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão) [Internet]. Plant Foods for Human Nutrition. 2011 ; 66( 3): 231-237.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s11130-011-0238-0

    • Vancouver

      Menezes EW de, Tadini CC, Tribess TB, Zuleta A, Binaghi J, Pak N, Vera G, Dan MCT, Bertolini AC, Cordenunsi-Lysenko BR, Lajolo FM. Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão) [Internet]. Plant Foods for Human Nutrition. 2011 ; 66( 3): 231-237.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s11130-011-0238-0
  • 1

1 - 9 (9 records)

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2024