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Trabalho de evento
Effect of light and temperature on the stability of a microencapsulated paprika oleoresin (2004)
Santos, Andréa Barbosa; Fávaro-Trindade, Carmen Silvia; Grosso, Carlos Raimundo Ferreira
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ADITIVOS ALIMENTARES, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Andréa Barbosa e FÁVARO-TRINDADE, Carmen Silvia e GROSSO, Carlos Raimundo Ferreira. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Santos, A. B., Fávaro-Trindade, C. S., & Grosso, C. R. F. (2004). Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. In iCEF9. Montpellier: IAEF.
NLM
Santos AB, Fávaro-Trindade CS, Grosso CRF. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Santos AB, Fávaro-Trindade CS, Grosso CRF. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Structural investigation of passion fruit juice co-crystallized with sucrose (2004)
Telis, Vânia Regina Nicoletti; Astolfi-Filho, Z.; Sobral, Paulo José do Amaral
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: SUCOS DE FRUTAS, ANÁLISE DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS, Vânia Regina Nicoletti e ASTOLFI-FILHO, Z. e SOBRAL, Paulo José do Amaral. Structural investigation of passion fruit juice co-crystallized with sucrose. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Telis, V. R. N., Astolfi-Filho, Z., & Sobral, P. J. do A. (2004). Structural investigation of passion fruit juice co-crystallized with sucrose. In iCEF9. Montpellier: IAEF.
NLM
Telis VRN, Astolfi-Filho Z, Sobral PJ do A. Structural investigation of passion fruit juice co-crystallized with sucrose. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Telis VRN, Astolfi-Filho Z, Sobral PJ do A. Structural investigation of passion fruit juice co-crystallized with sucrose. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels (2004)
Telis Romero, Javier; Cabral, R. A. F.; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TRANSFERÊNCIA DE CALOR, TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS ROMERO, Javier et al. Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Telis Romero, J., Cabral, R. A. F., Telis, V. R. N., & Gabas, A. L. (2004). Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels. In iCEF9. Montpellier: IAEF.
NLM
Telis Romero J, Cabral RAF, Telis VRN, Gabas AL. Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Telis Romero J, Cabral RAF, Telis VRN, Gabas AL. Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Effect of light and temperature on the stability of a microencapsulated paprika oleoresin (2004)
Santos, Andréa Barbosa; Fávaro-Trindade, Carmen Silvia; Grosso, Carlos Raimundo Ferreira
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ADITIVOS ALIMENTARES, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Andréa Barbosa e FÁVARO-TRINDADE, Carmen Silvia e GROSSO, Carlos Raimundo Ferreira. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Santos, A. B., Fávaro-Trindade, C. S., & Grosso, C. R. F. (2004). Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. In iCEF9. Montpellier: IAEF.
NLM
Santos AB, Fávaro-Trindade CS, Grosso CRF. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Santos AB, Fávaro-Trindade CS, Grosso CRF. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour (2004)
Colla, E.; Sobral, Paulo José do Amaral; Menegalli, F. C.
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COLLA, E. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Colla, E., Sobral, P. J. do A., & Menegalli, F. C. (2004). Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. In iCEF9. Montpellier: IAEF.
NLM
Colla E, Sobral PJ do A, Menegalli FC. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Colla E, Sobral PJ do A, Menegalli FC. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Influence of fluid concentration on the elevation of boiling point of passion fruit juice (2004)
Telis, Vânia Regina Nicoletti; Bernardi, M.; Telis Romero, Javier; Gabas, Ana Lúcia
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: SUCOS DE FRUTAS, ANÁLISE DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS, Vânia Regina Nicoletti et al. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Telis, V. R. N., Bernardi, M., Telis Romero, J., & Gabas, A. L. (2004). Influence of fluid concentration on the elevation of boiling point of passion fruit juice. In iCEF9. Montpellier: IAEF.
NLM
Telis VRN, Bernardi M, Telis Romero J, Gabas AL. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Telis VRN, Bernardi M, Telis Romero J, Gabas AL. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Spray drying microencapsulation of paprika oleoresin (2004)
Santos, Andréa Barbosa; Fávaro-Trindade, Carmen Silvia; Grosso, Carlos Raimundo Ferreira
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ADITIVOS ALIMENTARES, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Andréa Barbosa e FÁVARO-TRINDADE, Carmen Silvia e GROSSO, Carlos Raimundo Ferreira. Spray drying microencapsulation of paprika oleoresin. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Santos, A. B., Fávaro-Trindade, C. S., & Grosso, C. R. F. (2004). Spray drying microencapsulation of paprika oleoresin. In iCEF9. Montpellier: IAEF.
NLM
Santos AB, Fávaro-Trindade CS, Grosso CRF. Spray drying microencapsulation of paprika oleoresin. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Santos AB, Fávaro-Trindade CS, Grosso CRF. Spray drying microencapsulation of paprika oleoresin. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Structural investigation of passion fruit juice co-crystallized with sucrose (2004)
Telis, Vânia Regina Nicoletti; Astolfi-Filho, Z.; Sobral, Paulo José do Amaral
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: SUCOS DE FRUTAS, ANÁLISE DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS, Vânia Regina Nicoletti e ASTOLFI-FILHO, Z. e SOBRAL, Paulo José do Amaral. Structural investigation of passion fruit juice co-crystallized with sucrose. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Telis, V. R. N., Astolfi-Filho, Z., & Sobral, P. J. do A. (2004). Structural investigation of passion fruit juice co-crystallized with sucrose. In iCEF9. Montpellier: IAEF.
NLM
Telis VRN, Astolfi-Filho Z, Sobral PJ do A. Structural investigation of passion fruit juice co-crystallized with sucrose. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Telis VRN, Astolfi-Filho Z, Sobral PJ do A. Structural investigation of passion fruit juice co-crystallized with sucrose. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Viscoelastic and thermal properties of edible films based on tilapia muscle proteins (2004)
Santos, Juliana S. dos; Garcia, Farah Trementosa; Sobral, Paulo José do Amaral; Bittante, Ana Mônica Quinta Barbosa; Monterrey-Quintero, Edneli Soraya
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS, TILÁPIA, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Juliana S. dos et al. Viscoelastic and thermal properties of edible films based on tilapia muscle proteins. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Santos, J. S. dos, Garcia, F. T., Sobral, P. J. do A., Bittante, A. M. Q. B., & Monterrey-Quintero, E. S. (2004). Viscoelastic and thermal properties of edible films based on tilapia muscle proteins. In iCEF9. Montpellier: IAEF.
NLM
Santos JS dos, Garcia FT, Sobral PJ do A, Bittante AMQB, Monterrey-Quintero ES. Viscoelastic and thermal properties of edible films based on tilapia muscle proteins. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Santos JS dos, Garcia FT, Sobral PJ do A, Bittante AMQB, Monterrey-Quintero ES. Viscoelastic and thermal properties of edible films based on tilapia muscle proteins. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films (2004)
Tapia, Delia B.; Sobral, Paulo José do Amaral; Menegalli, F. C.
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TAPIA, Delia B. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Tapia, D. B., Sobral, P. J. do A., & Menegalli, F. C. (2004). Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. In iCEF9. Montpellier: IAEF.
NLM
Tapia DB, Sobral PJ do A, Menegalli FC. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Tapia DB, Sobral PJ do A, Menegalli FC. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Food flavor evaluation through brain signals using digital signal processing (2004)
Pereira, L. R.; Souto, S.; Costa, E J X
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, PROCESSAMENTO DIGITAL DE SINAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEREIRA, L. R. e SOUTO, S. e COSTA, E J X. Food flavor evaluation through brain signals using digital signal processing. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Pereira, L. R., Souto, S., & Costa, E. J. X. (2004). Food flavor evaluation through brain signals using digital signal processing. In iCEF9. Montpellier: IAEF.
NLM
Pereira LR, Souto S, Costa EJX. Food flavor evaluation through brain signals using digital signal processing. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Pereira LR, Souto S, Costa EJX. Food flavor evaluation through brain signals using digital signal processing. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Influence of fluid concentration on the elevation of boiling point of passion fruit juice (2004)
Telis, Vânia Regina Nicoletti; Bernardi, M.; Telis Romero, Javier; Gabas, Ana Lúcia
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: SUCOS DE FRUTAS, ANÁLISE DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS, Vânia Regina Nicoletti et al. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Telis, V. R. N., Bernardi, M., Telis Romero, J., & Gabas, A. L. (2004). Influence of fluid concentration on the elevation of boiling point of passion fruit juice. In iCEF9. Montpellier: IAEF.
NLM
Telis VRN, Bernardi M, Telis Romero J, Gabas AL. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Telis VRN, Bernardi M, Telis Romero J, Gabas AL. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers (2004)
Silva, Mariana Altenhofen; Arévalo, Rosalinda Pinedo; Sobral, Paulo José do Amaral; Bittante, Ana Mônica Quinta Barbosa; Kieckbusch, T G
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Mariana Altenhofen et al. Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Silva, M. A., Arévalo, R. P., Sobral, P. J. do A., Bittante, A. M. Q. B., & Kieckbusch, T. G. (2004). Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers. In iCEF9. Montpellier: IAEF.
NLM
Silva MA, Arévalo RP, Sobral PJ do A, Bittante AMQB, Kieckbusch TG. Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Silva MA, Arévalo RP, Sobral PJ do A, Bittante AMQB, Kieckbusch TG. Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels (2004)
Telis Romero, Javier; Cabral, R. A. F.; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TRANSFERÊNCIA DE CALOR, TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS ROMERO, Javier et al. Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Telis Romero, J., Cabral, R. A. F., Telis, V. R. N., & Gabas, A. L. (2004). Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels. In iCEF9. Montpellier: IAEF.
NLM
Telis Romero J, Cabral RAF, Telis VRN, Gabas AL. Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Telis Romero J, Cabral RAF, Telis VRN, Gabas AL. Effect of corrugation on the hydrodynamic and heat transfer behavior of beer flowing through rectangular corrugated channels. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers (2004)
Silva, Mariana Altenhofen; Arévalo, Rosalinda Pinedo; Sobral, Paulo José do Amaral; Bittante, Ana Mônica Quinta Barbosa; Kieckbusch, T G
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Mariana Altenhofen et al. Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Silva, M. A., Arévalo, R. P., Sobral, P. J. do A., Bittante, A. M. Q. B., & Kieckbusch, T. G. (2004). Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers. In iCEF9. Montpellier: IAEF.
NLM
Silva MA, Arévalo RP, Sobral PJ do A, Bittante AMQB, Kieckbusch TG. Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Silva MA, Arévalo RP, Sobral PJ do A, Bittante AMQB, Kieckbusch TG. Glass transition temperature of frozen camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp with cryostabilizers. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour (2004)
Colla, E.; Sobral, Paulo José do Amaral; Menegalli, F. C.
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COLLA, E. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Colla, E., Sobral, P. J. do A., & Menegalli, F. C. (2004). Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. In iCEF9. Montpellier: IAEF.
NLM
Colla E, Sobral PJ do A, Menegalli FC. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Colla E, Sobral PJ do A, Menegalli FC. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Spray drying microencapsulation of paprika oleoresin (2004)
Santos, Andréa Barbosa; Fávaro-Trindade, Carmen Silvia; Grosso, Carlos Raimundo Ferreira
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ADITIVOS ALIMENTARES, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Andréa Barbosa e FÁVARO-TRINDADE, Carmen Silvia e GROSSO, Carlos Raimundo Ferreira. Spray drying microencapsulation of paprika oleoresin. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Santos, A. B., Fávaro-Trindade, C. S., & Grosso, C. R. F. (2004). Spray drying microencapsulation of paprika oleoresin. In iCEF9. Montpellier: IAEF.
NLM
Santos AB, Fávaro-Trindade CS, Grosso CRF. Spray drying microencapsulation of paprika oleoresin. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Santos AB, Fávaro-Trindade CS, Grosso CRF. Spray drying microencapsulation of paprika oleoresin. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Food flavor evaluation through brain signals using digital signal processing (2004)
Pereira, L. R.; Souto, S.; Costa, E J X
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, PROCESSAMENTO DIGITAL DE SINAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEREIRA, L. R. e SOUTO, S. e COSTA, E J X. Food flavor evaluation through brain signals using digital signal processing. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Pereira, L. R., Souto, S., & Costa, E. J. X. (2004). Food flavor evaluation through brain signals using digital signal processing. In iCEF9. Montpellier: IAEF.
NLM
Pereira LR, Souto S, Costa EJX. Food flavor evaluation through brain signals using digital signal processing. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Pereira LR, Souto S, Costa EJX. Food flavor evaluation through brain signals using digital signal processing. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films (2004)
Tapia, Delia B.; Sobral, Paulo José do Amaral; Menegalli, F. C.
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TAPIA, Delia B. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Tapia, D. B., Sobral, P. J. do A., & Menegalli, F. C. (2004). Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. In iCEF9. Montpellier: IAEF.
NLM
Tapia DB, Sobral PJ do A, Menegalli FC. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Tapia DB, Sobral PJ do A, Menegalli FC. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Trabalho de evento
Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract (2004)
Gabas, Ana Lúcia; Telis, Vânia Regina Nicoletti; Mizutani, L. G.; Telis Romero, Javier
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: CAFÉ, TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
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ABNT
GABAS, Ana Lúcia et al. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 16 nov. 2024.
APA
Gabas, A. L., Telis, V. R. N., Mizutani, L. G., & Telis Romero, J. (2004). Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. In iCEF9. Montpellier: IAEF.
NLM
Gabas AL, Telis VRN, Mizutani LG, Telis Romero J. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. iCEF9. 2004 ;[citado 2024 nov. 16 ]
Vancouver
Gabas AL, Telis VRN, Mizutani LG, Telis Romero J. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. iCEF9. 2004 ;[citado 2024 nov. 16 ]

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