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Trabalho de evento
Response surface methodology in the development of activities and biodegradables nanocomposite films reinforced with montmorillonite (2011)
Vanin, Fernanda Maria; Hirano, M. H.; Gonçalves, E.; Carvalho, Rosemary Aparecida de; Moraes, Izabel Cristina Freitas; Sobral, Paulo José do Amaral
Source: Proceedings iCEF; food process engineering in a changing world. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, NANOPARTÍCULAS, GELATINA, REOLOGIA (PROPRIEDADES)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VANIN, Fernanda Maria et al. Response surface methodology in the development of activities and biodegradables nanocomposite films reinforced with montmorillonite. 2011, Anais.. Athens: International Association for Engineering and Food, 2011. . Acesso em: 04 nov. 2024.
APA
Vanin, F. M., Hirano, M. H., Gonçalves, E., Carvalho, R. A. de, Moraes, I. C. F., & Sobral, P. J. do A. (2011). Response surface methodology in the development of activities and biodegradables nanocomposite films reinforced with montmorillonite. In Proceedings iCEF; food process engineering in a changing world. Athens: International Association for Engineering and Food.
NLM
Vanin FM, Hirano MH, Gonçalves E, Carvalho RA de, Moraes ICF, Sobral PJ do A. Response surface methodology in the development of activities and biodegradables nanocomposite films reinforced with montmorillonite. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Vancouver
Vanin FM, Hirano MH, Gonçalves E, Carvalho RA de, Moraes ICF, Sobral PJ do A. Response surface methodology in the development of activities and biodegradables nanocomposite films reinforced with montmorillonite. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Trabalho de evento
Castor bean cake as raw material for biodegradable material (2011)
Lacerda, Roseli Sengling; Bittante, Ana Mônica Quinta Barbosa; Mamani, Hulda Noemi Chambi; Gomide, Catarina Abdalla; Moraes, Izabel Cristina Freitas; Carvalho, Rosemary Aparecida de; Sobral, Paulo José do Amaral
Source: Proceedings iCEF; food process engineering in a changing world. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: MAMONA, BIOFILMES, BROMATOLOGIA, PROTEÍNAS (EXTRAÇÃO)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LACERDA, Roseli Sengling et al. Castor bean cake as raw material for biodegradable material. 2011, Anais.. Athens: International Association for Engineering and Food, 2011. . Acesso em: 04 nov. 2024.
APA
Lacerda, R. S., Bittante, A. M. Q. B., Mamani, H. N. C., Gomide, C. A., Moraes, I. C. F., Carvalho, R. A. de, & Sobral, P. J. do A. (2011). Castor bean cake as raw material for biodegradable material. In Proceedings iCEF; food process engineering in a changing world. Athens: International Association for Engineering and Food.
NLM
Lacerda RS, Bittante AMQB, Mamani HNC, Gomide CA, Moraes ICF, Carvalho RA de, Sobral PJ do A. Castor bean cake as raw material for biodegradable material. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Vancouver
Lacerda RS, Bittante AMQB, Mamani HNC, Gomide CA, Moraes ICF, Carvalho RA de, Sobral PJ do A. Castor bean cake as raw material for biodegradable material. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Trabalho de evento
Mechanical properties of gelatin nanocomposite films prepared by spreading: effect of montmorillonite concentration (2011)
Jorge, Manuel Fernando Coronado; Vanin, Fernanda Maria; Carvalho, Rosemary Aparecida de; Moraes, Izabel Cristina Freitas; Bittante, Ana Mônica Quinta Barbosa; Nassar, Samira Fernandes; Sobral, Paulo José do Amaral
Source: Proceedings iCEF; food process engineering in a changing world. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, NANOPARTÍCULAS, GELATINA, BIOFILMES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JORGE, Manuel Fernando Coronado et al. Mechanical properties of gelatin nanocomposite films prepared by spreading: effect of montmorillonite concentration. 2011, Anais.. Athens: International Association for Engineering and Food, 2011. . Acesso em: 04 nov. 2024.
APA
Jorge, M. F. C., Vanin, F. M., Carvalho, R. A. de, Moraes, I. C. F., Bittante, A. M. Q. B., Nassar, S. F., & Sobral, P. J. do A. (2011). Mechanical properties of gelatin nanocomposite films prepared by spreading: effect of montmorillonite concentration. In Proceedings iCEF; food process engineering in a changing world. Athens: International Association for Engineering and Food.
NLM
Jorge MFC, Vanin FM, Carvalho RA de, Moraes ICF, Bittante AMQB, Nassar SF, Sobral PJ do A. Mechanical properties of gelatin nanocomposite films prepared by spreading: effect of montmorillonite concentration. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Vancouver
Jorge MFC, Vanin FM, Carvalho RA de, Moraes ICF, Bittante AMQB, Nassar SF, Sobral PJ do A. Mechanical properties of gelatin nanocomposite films prepared by spreading: effect of montmorillonite concentration. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Trabalho de evento
Thermal and rheological properties of brazilian honeys (2011)
Costa, P. A.; Moraes, Izabel Cristina Freitas; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral; Gomide, Catarina Abdalla; Carrer, Celso da Costa
Source: Proceedings iCEF; food process engineering in a changing world. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: MEL (PROPRIEDADES TÉRMICAS), ATIVIDADE DE ÁGUA, MEL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, P. A. et al. Thermal and rheological properties of brazilian honeys. 2011, Anais.. Athens: International Association for Engineering and Food, 2011. . Acesso em: 04 nov. 2024.
APA
Costa, P. A., Moraes, I. C. F., Bittante, A. M. Q. B., Sobral, P. J. do A., Gomide, C. A., & Carrer, C. da C. (2011). Thermal and rheological properties of brazilian honeys. In Proceedings iCEF; food process engineering in a changing world. Athens: International Association for Engineering and Food.
NLM
Costa PA, Moraes ICF, Bittante AMQB, Sobral PJ do A, Gomide CA, Carrer C da C. Thermal and rheological properties of brazilian honeys. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Vancouver
Costa PA, Moraes ICF, Bittante AMQB, Sobral PJ do A, Gomide CA, Carrer C da C. Thermal and rheological properties of brazilian honeys. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Trabalho de evento
Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration (2011)
Jorge, Manuel Fernando Coronado; Vanin, Fernanda Maria; Carvalho, Rosemary Aparecida de; Moraes, Izabel Cristina Freitas; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Source: Proceedings iCEF; food process engineering in a changing world. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, VISCOELASTICIDADE DAS ESTRUTURAS, GELATINA, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JORGE, Manuel Fernando Coronado et al. Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration. 2011, Anais.. Athens: International Association for Engineering and Food, 2011. . Acesso em: 04 nov. 2024.
APA
Jorge, M. F. C., Vanin, F. M., Carvalho, R. A. de, Moraes, I. C. F., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2011). Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration. In Proceedings iCEF; food process engineering in a changing world. Athens: International Association for Engineering and Food.
NLM
Jorge MFC, Vanin FM, Carvalho RA de, Moraes ICF, Bittante AMQB, Sobral PJ do A. Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]
Vancouver
Jorge MFC, Vanin FM, Carvalho RA de, Moraes ICF, Bittante AMQB, Sobral PJ do A. Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 04 ]

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