ReP USP - Resultado da busca

Artigo de periodico
Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface (2023)
Agudelo-Cuartas, Camilo; Granda-Restrepo, Diana ; Sobral, Paulo José do Amaral ; Hernandez, Hugo
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOFILMES, SORO DE LEITE, EMBALAGENS DE ALIMENTOS, MOVIMENTO BROWNIANO
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ABNT
AGUDELO-CUARTAS, Camilo et al. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, v. 358, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111661. Acesso em: 24 set. 2024.
APA
Agudelo-Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Hernandez, H. (2023). Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, 358, 1-8. doi:10.1016/j.jfoodeng.2023.111661
NLM
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Vancouver
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Artigo de periodico
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract (2023)
Iaccheri, Eleonora; Siracusa, Vittorio; Ragni, Luigi; Pinheiro, Ana Cristina de Aguiar Saldanha; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOFILMES, AMIDO, MANDIOCA, QUITOSANA, PITANGA
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ABNT
IACCHERI, Eleonora et al. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, v. 339, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111280. Acesso em: 24 set. 2024.
APA
Iaccheri, E., Siracusa, V., Ragni, L., Pinheiro, A. C. de A. S., Romani, S., Rocculi, P., et al. (2023). Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, 339, 1-13. doi:10.1016/j.jfoodeng.2022.111280
NLM
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Vancouver
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Artigo de periodico
Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads (2021)
Pulla Huillca, Palmer Vicente; Gomes, Andresa; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA
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ABNT
PULLA HUILLCA, Palmer Vicente et al. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, v. 297, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110480. Acesso em: 24 set. 2024.
APA
Pulla Huillca, P. V., Gomes, A., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2021). Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, 297, 1-10. doi:10.1016/j.jfoodeng.2021.110480
NLM
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Vancouver
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Artigo de periodico
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization (2019)
Dammak, Ilyes; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, NANOPARTÍCULAS, QUITOSANA
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ABNT
DAMMAK, Ilyes e LOURENÇO, Rodrigo Vinicius e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, v. 240, n. Ja 2019, p. 9-20, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.002. Acesso em: 24 set. 2024.
APA
Dammak, I., Lourenço, R. V., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, 240( Ja 2019), 9-20. doi:10.1016/j.jfoodeng.2018.07.002
NLM
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Vancouver
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Artigo de periodico
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, QUITOSANA, LECITINAS, REOLOGIA
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, v. 229, p. 12-20, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.09.022. Acesso em: 24 set. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, 229, 12-20. doi:10.1016/j.jfoodeng.2017.09.022
NLM
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Vancouver
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Artigo de periodico
Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, QUITOSANA, SUPERFÍCIES DE RESPOSTA, NANOPARTÍCULAS, LECTINAS, EMULSÕES (FORMAS FARMACÊUTICAS)
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, v. 229, p. 2-11, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.11.001. Acesso em: 24 set. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, 229, 2-11. doi:10.1016/j.jfoodeng.2017.11.001
NLM
Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
Vancouver
Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
Artigo de periodico
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS)
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, v. No 2018, p. 33-43, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.004. Acesso em: 24 set. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, No 2018, 33-43. doi:10.1016/j.jfoodeng.2018.05.004
NLM
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Vancouver
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Artigo de periodico
Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds (2017)
Pérez Córdoba, Luis Jaime; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, BIOPOLÍMEROS, ANTIOXIDANTES, ÓLEOS ESSENCIAIS
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ABNT
PÉREZ CÓRDOBA, Luis Jaime e SOBRAL, Paulo José do Amaral. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, v. No 2017, p. 47-53, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.05.023. Acesso em: 24 set. 2024.
APA
Pérez Córdoba, L. J., & Sobral, P. J. do A. (2017). Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, No 2017, 47-53. doi:10.1016/j.jfoodeng.2017.05.023
NLM
Pérez Córdoba LJ, Sobral PJ do A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds [Internet]. Journal of Food Engineering. 2017 ; No 2017 47-53.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023
Vancouver
Pérez Córdoba LJ, Sobral PJ do A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds [Internet]. Journal of Food Engineering. 2017 ; No 2017 47-53.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023
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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 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 set. 24 ] Available from: http://www.sciencedirect.com/science/journal/02608774/115/4
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 set. 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 set. 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 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.07.001
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 set. 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 set. 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 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2009.06.023
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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 set. 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 set. 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 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026
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 set. 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 set. 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 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.02.029
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 set. 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 set. 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 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009
Artigo de periodico
Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate (2005)
Larotonda, F. D. S.; Matsui, Kátia Nicolau; Sobral, Paulo José do Amaral; Laurindo, J. B.
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LAROTONDA, F. D. S. et al. Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate. Journal of Food Engineering, v. 71, n. 4, p. 394-402, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2004.11.002. Acesso em: 24 set. 2024.
APA
Larotonda, F. D. S., Matsui, K. N., Sobral, P. J. do A., & Laurindo, J. B. (2005). Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate. Journal of Food Engineering, 71( 4), 394-402. doi:10.1016/j.jfoodeng.2004.11.002
NLM
Larotonda FDS, Matsui KN, Sobral PJ do A, Laurindo JB. Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate [Internet]. Journal of Food Engineering. 2005 ; 71( 4): 394-402.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.11.002
Vancouver
Larotonda FDS, Matsui KN, Sobral PJ do A, Laurindo JB. Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate [Internet]. Journal of Food Engineering. 2005 ; 71( 4): 394-402.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.11.002
Artigo de periodico
Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia (2005)
Sobral, Paulo José do Amaral; Santos, Juliana S. dos; Garcia, Farah Trementosa
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, BIOPOLÍMEROS, TILÁPIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOBRAL, Paulo José do Amaral e SANTOS, Juliana S. dos e GARCIA, Farah Trementosa. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia. Journal of Food Engineering, v. 70, n. 1, p. 93-100, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2004.09.015. Acesso em: 24 set. 2024.
APA
Sobral, P. J. do A., Santos, J. S. dos, & Garcia, F. T. (2005). Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia. Journal of Food Engineering, 70( 1), 93-100. doi:10.1016/j.jfoodeng.2004.09.015
NLM
Sobral PJ do A, Santos JS dos, Garcia FT. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia [Internet]. Journal of Food Engineering. 2005 ; 70( 1): 93-100.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.09.015
Vancouver
Sobral PJ do A, Santos JS dos, Garcia FT. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia [Internet]. Journal of Food Engineering. 2005 ; 70( 1): 93-100.[citado 2024 set. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.09.015

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