ReP USP - Resultado da busca

Trabalho de evento-resumo
Sodium caseinate addition effect on the thixotropy of stirred yogurt (2004)
Collet, Lucia Scott Franco de Camargo Azzi; Tadini, Carmen Cecília
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congrés International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, IOGURTE, LATICÍNIOS, PROCESSAMENTO DE ALIMENTOS, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COLLET, Lucia Scott Franco de Camargo Azzi e TADINI, Carmen Cecília. Sodium caseinate addition effect on the thixotropy of stirred yogurt. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Collet, L. S. F. de C. A., & Tadini, C. C. (2004). Sodium caseinate addition effect on the thixotropy of stirred yogurt. In ICEF9. Montpellier: ICEF9.
NLM
Collet LSF de CA, Tadini CC. Sodium caseinate addition effect on the thixotropy of stirred yogurt. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Collet LSF de CA, Tadini CC. Sodium caseinate addition effect on the thixotropy of stirred yogurt. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento
Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice (2004)
Tadini, Carmen Cecília ; Tribess, Tatiana Beatrís; Silva Junior, Paulo Andrade
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: CINÉTICA (MODELAGEM), ENZIMAS PECTINOLÍTICAS, LARANJA, PASTEURIZAÇÃO, SUCOS DE FRUTAS (TRATAMENTO TÉRMICO), TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TADINI, Carmen Cecília e TRIBESS, Tatiana Beatrís e SILVA JUNIOR, Paulo Andrade. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Tadini, C. C., Tribess, T. B., & Silva Junior, P. A. (2004). Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. In ICEF9. Montpellier: ICEF9.
NLM
Tadini CC, Tribess TB, Silva Junior PA. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Tadini CC, Tribess TB, Silva Junior PA. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento-resumo
Tocols behavoir during the rice bran oil deacidification process by liquid-liquid extraction. (2004)
Rodrigues, Christianne Elisabete da Costa ; Pessôa Filho, Pedro de Alcântara ; Meirelles, Antonio José de Almeida
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: ÁCIDOS GRAXOS, DIAGRAMA DE TRANSFORMAÇÃO DE FASE, EQUILÍBRIO LÍQUIDO-LÍQUIDO, MODELOS MATEMÁTICOS, OPERAÇÕES UNITÁRIAS, TERMODINÂMICA (FÍSICO-QUÍMICA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Christianne Elisabete da Costa e PESSÔA FILHO, Pedro de Alcântara e MEIRELLES, Antonio José de Almeida. Tocols behavoir during the rice bran oil deacidification process by liquid-liquid extraction. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Rodrigues, C. E. da C., Pessôa Filho, P. de A., & Meirelles, A. J. de A. (2004). Tocols behavoir during the rice bran oil deacidification process by liquid-liquid extraction. In ICEF9. Montpellier: ICEF9.
NLM
Rodrigues CE da C, Pessôa Filho P de A, Meirelles AJ de A. Tocols behavoir during the rice bran oil deacidification process by liquid-liquid extraction. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Rodrigues CE da C, Pessôa Filho P de A, Meirelles AJ de A. Tocols behavoir during the rice bran oil deacidification process by liquid-liquid extraction. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento
Sodium caseinate addition effect on the thixotropy of stirred yogurt (2004)
Collet, Lucia Scott Franco de Camargo Azzi; Tadini, Carmen Cecília
Source: ICEF9. Conference titles: International Congress on ngineering and Food : Congre International de Génie des Procédés Alimentares,. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, IOGURTE, LATICÍNIOS, PROCESSAMENTO DE ALIMENTOS, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COLLET, Lucia Scott Franco de Camargo Azzi e TADINI, Carmen Cecília. Sodium caseinate addition effect on the thixotropy of stirred yogurt. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Collet, L. S. F. de C. A., & Tadini, C. C. (2004). Sodium caseinate addition effect on the thixotropy of stirred yogurt. In ICEF9. Montpellier: ICEF9.
NLM
Collet LSF de CA, Tadini CC. Sodium caseinate addition effect on the thixotropy of stirred yogurt. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Collet LSF de CA, Tadini CC. Sodium caseinate addition effect on the thixotropy of stirred yogurt. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento
HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. (2004)
Gut, Jorge Andrey Wilhelms ; Fernandes, Renato; Tadini, Carmen Cecília ; Pinto, José Maurício
Source: ICEF9. Conference titles: Internatinal Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, LATICÍNIOS, LEITE, MODELOS MATEMÁTICOS, PASTEURIZAÇÃO, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Gut, J. A. W., Fernandes, R., Tadini, C. C., & Pinto, J. M. (2004). HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. In ICEF9. Montpellier: ICEF9.
NLM
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento
Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. (2004)
Matuda, Tatiana Guinoza ; Parra, Duclerc Fernandes ; Lugão, Ademar Benévolo ; Tadini, Carmen Cecília
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: CONGELAMENTO, INDÚSTRIA DE ALIMENTOS, GORDURAS, LEVEDURAS, PÃO (DURABILIDADE), PANIFICAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATUDA, Tatiana Guinoza et al. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Matuda, T. G., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2004). Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. In ICEF9. Montpellier: ICEF9.
NLM
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento-resumo
Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. (2004)
Matuda, Tatiana Guinoza ; Parra, Duclerc Fernandes ; Lugão, Ademar Benévolo ; Tadini, Carmen Cecília
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: CONGELAMENTO, INDÚSTRIA DE ALIMENTOS, GORDURAS, LEVEDURAS, PÃO (DURABILIDADE), PANIFICAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATUDA, Tatiana Guinoza et al. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Matuda, T. G., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2004). Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. In ICEF9. Montpellier: ICEF9.
NLM
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento-resumo
Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. (2004)
Gonçalves, Cíntia Bernardo ; Pessôa Filho, Pedro de Alcântara ; Meirelles, Antonio José de Almeida
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: ÁCIDOS GRAXOS, DIAGRAMA DE TRANSFORMAÇÃO DE FASE, EQUILÍBRIO LÍQUIDO-LÍQUIDO, OPERAÇÕES UNITÁRIAS, PROCESSOS DE SEPARAÇÃO, TERMODINÂMICA (FÍSICO-QUÍMICA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONÇALVES, Cíntia Bernardo e PESSÔA FILHO, Pedro de Alcântara e MEIRELLES, Antonio José de Almeida. Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. 2004, Anais.. Montpellier: IEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Gonçalves, C. B., Pessôa Filho, P. de A., & Meirelles, A. J. de A. (2004). Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. In ICEF9. Montpellier: IEF9.
NLM
Gonçalves CB, Pessôa Filho P de A, Meirelles AJ de A. Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Gonçalves CB, Pessôa Filho P de A, Meirelles AJ de A. Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento-resumo
Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger (2004)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, Rakesh K.; Toledo, Romeo T.
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: ALIMENTOS, BANANA, TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2004). Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. In ICEF9. Montpellier: ICEF9.
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento
Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols (2004)
Gonçalves, Cíntia Bernardo ; Pessôa Filho, Pedro de Alcântara ; Meirelles, Antonio José de Almeida
Source: ICEF9. Conference titles: International Congress on Engineering and Food=Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: ÁCIDOS GRAXOS, DIAGRAMA DE TRANSFORMAÇÃO DE FASE, EQUILÍBRIO LÍQUIDO-LÍQUIDO, OPERAÇÕES UNITÁRIAS, PROCESSOS DE SEPARAÇÃO, TERMODINÂMICA (FÍSICO-QUÍMICA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONÇALVES, Cíntia Bernardo e PESSÔA FILHO, Pedro de Alcântara e MEIRELLES, Antonio José de Almeida. Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Gonçalves, C. B., Pessôa Filho, P. de A., & Meirelles, A. J. de A. (2004). Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. In ICEF9. Montpellier: ICEF9.
NLM
Gonçalves CB, Pessôa Filho P de A, Meirelles AJ de A. Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Gonçalves CB, Pessôa Filho P de A, Meirelles AJ de A. Deacidification of palm oil by liquid-liquid extraction - effect on tocopherols. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento
Tocols behavior during the rice bran oil deacidification process by liquid-liquid extraction. (2004)
Rodrigues, Christianne Elisabete da Costa ; Pessôa Filho, Pedro de Alcântara ; Meirelles, Antonio José de Almeida
Source: ICEF9. Conference titles: International Congress on Engineering and Food: Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: ÁCIDOS GRAXOS, DIAGRAMA DE TRANSFORMAÇÃO DE FASE, EQUILÍBRIO LÍQUIDO-LÍQUIDO, MODELOS MATEMÁTICOS, OPERAÇÕES UNITÁRIAS, TERMODINÂMICA (FÍSICO-QUÍMICA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Christianne Elisabete da Costa e PESSÔA FILHO, Pedro de Alcântara e MEIRELLES, Antonio José de Almeida. Tocols behavior during the rice bran oil deacidification process by liquid-liquid extraction. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Rodrigues, C. E. da C., Pessôa Filho, P. de A., & Meirelles, A. J. de A. (2004). Tocols behavior during the rice bran oil deacidification process by liquid-liquid extraction. In ICEF9. Montpellier: ICEF9.
NLM
Rodrigues CE da C, Pessôa Filho P de A, Meirelles AJ de A. Tocols behavior during the rice bran oil deacidification process by liquid-liquid extraction. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Rodrigues CE da C, Pessôa Filho P de A, Meirelles AJ de A. Tocols behavior during the rice bran oil deacidification process by liquid-liquid extraction. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento-resumo
Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. (2004)
Tadini, Carmen Cecília ; Tribess, Tatiana Beatrís; Silva Junior, Paulo Andrade
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congrés International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: CINÉTICA, ENZIMAS PECTINOLÍTICAS, LARANJA, PASTEURIZAÇÃO, SUCOS DE FRUTAS (TRATAMENTO TÉRMICO), TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TADINI, Carmen Cecília e TRIBESS, Tatiana Beatrís e SILVA JUNIOR, Paulo Andrade. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Tadini, C. C., Tribess, T. B., & Silva Junior, P. A. (2004). Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. In ICEF9. Montpellier: ICEF9.
NLM
Tadini CC, Tribess TB, Silva Junior PA. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Tadini CC, Tribess TB, Silva Junior PA. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento
Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger (2004)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, Rakesh K.; Toledo, Romeo T.
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: ALIMENTOS, BANANA, TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2004). Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. In ICEF9. Montpellier: ICEF9.
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Trabalho de evento-resumo
HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. (2004)
Gut, Jorge Andrey Wilhelms ; Fernandes, Renato; Tadini, Carmen Cecília ; Pinto, José Maurício
Source: ICEF9. Conference titles: International Congress on Engineeering and Food Congrés International de Genies de Procédés Alimentaires. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, LATICÍNIOS, LEITE, MODELOS MATEMÁTICOS, PASTEURIZAÇÃO, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 03 nov. 2024.
APA
Gut, J. A. W., Fernandes, R., Tadini, C. C., & Pinto, J. M. (2004). HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. In ICEF9. Montpellier: ICEF9.
NLM
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 nov. 03 ]
Vancouver
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 nov. 03 ]

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