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Artigo de periodico
Biodegradable polymers: a review about biodegradation and its implications and applications (2023)
Arias, Carla Ivonne La Fuente ; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília
Fonte: Packaging Technology and Science. Unidades: EP, ESALQ
Assuntos: BIODEGRADAÇÃO, BIOPOLÍMEROS, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
ARIAS, Carla Ivonne La Fuente e MANIGLIA, Bianca Chieregato e TADINI, Carmen Cecília. Biodegradable polymers: a review about biodegradation and its implications and applications. Packaging Technology and Science, v. 36, p. 81–95, 2023Tradução . . Disponível em: https://doi.org/10.1002/pts.2699. Acesso em: 28 set. 2024.
APA
Arias, C. I. L. F., Maniglia, B. C., & Tadini, C. C. (2023). Biodegradable polymers: a review about biodegradation and its implications and applications. Packaging Technology and Science, 36, 81–95. doi:10.1002/pts.2699
NLM
Arias CILF, Maniglia BC, Tadini CC. Biodegradable polymers: a review about biodegradation and its implications and applications [Internet]. Packaging Technology and Science. 2023 ; 36 81–95.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.2699
Vancouver
Arias CILF, Maniglia BC, Tadini CC. Biodegradable polymers: a review about biodegradation and its implications and applications [Internet]. Packaging Technology and Science. 2023 ; 36 81–95.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.2699
Artigo de periodico
Chitosan active coating on paperboard surface forming an anti-insect grain-based food packaging (2022)
Silva, Mariangela de Fátima; Maciel, Vinicius Borges Vieira; Noletto, Ana Paula Reis; Venturini, Anna Cecilia; Carvalho, Rosemary Aparecida de ; Yoshida, Cristiana Maria Pedroso
Fonte: Packaging Technology and Science. Unidade: FZEA
Assuntos: QUITOSANA, EMBALAGENS DE ALIMENTOS, CEREAIS, CARUNCHOS
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ABNT
SILVA, Mariangela de Fátima et al. Chitosan active coating on paperboard surface forming an anti-insect grain-based food packaging. Packaging Technology and Science, v. 35, p. 361-372, 2022Tradução . . Disponível em: https://doi.org/10.1002/pts.2634. Acesso em: 28 set. 2024.
APA
Silva, M. de F., Maciel, V. B. V., Noletto, A. P. R., Venturini, A. C., Carvalho, R. A. de, & Yoshida, C. M. P. (2022). Chitosan active coating on paperboard surface forming an anti-insect grain-based food packaging. Packaging Technology and Science, 35, 361-372. doi:10.1002/pts.2634
NLM
Silva M de F, Maciel VBV, Noletto APR, Venturini AC, Carvalho RA de, Yoshida CMP. Chitosan active coating on paperboard surface forming an anti-insect grain-based food packaging [Internet]. Packaging Technology and Science. 2022 ; 35 361-372.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.2634
Vancouver
Silva M de F, Maciel VBV, Noletto APR, Venturini AC, Carvalho RA de, Yoshida CMP. Chitosan active coating on paperboard surface forming an anti-insect grain-based food packaging [Internet]. Packaging Technology and Science. 2022 ; 35 361-372.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.2634
Artigo de periodico
The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams (2019)
Cruz-Tirado, Jam Pier; Vejarano, Ricardo; Tapia-Blacido, Delia Rita ; Angelats-Silva, Luis M.; Siche, Raul
Fonte: Packaging Technology and Science. Unidade: FFCLRP
Assuntos: INDÚSTRIA AGRÍCOLA, BIODEGRADAÇÃO AMBIENTAL, AMIDO, BATATA-DOCE
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ABNT
CRUZ-TIRADO, Jam Pier et al. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams. Packaging Technology and Science, v. 32, n. 5, p. 227-237, 2019Tradução . . Disponível em: https://doi.org/10.1002/pts.2429. Acesso em: 28 set. 2024.
APA
Cruz-Tirado, J. P., Vejarano, R., Tapia-Blacido, D. R., Angelats-Silva, L. M., & Siche, R. (2019). The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams. Packaging Technology and Science, 32( 5), 227-237. doi:10.1002/pts.2429
NLM
Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Angelats-Silva LM, Siche R. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams [Internet]. Packaging Technology and Science. 2019 ; 32( 5): 227-237.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.2429
Vancouver
Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Angelats-Silva LM, Siche R. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams [Internet]. Packaging Technology and Science. 2019 ; 32( 5): 227-237.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.2429
Artigo de periodico
Carnauba Wax and modified atmosphere in refrigerated preservation of ‘Tahiti’ acid limes (2015)
Caron, Vanessa Cristina; Jacomino, Ângelo Pedro; Sarantópoulos, Claire Isabel de Luca; Miguel, Ana Carolina Almeida
Fonte: Packaging Technology and Science. Unidade: ESALQ
Assuntos: ARMAZENAGEM EM ATMOSFERA MODIFICADA, CERA, CARNAÚBA, LIMÃO, REFRIGERAÇÃO
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ABNT
CARON, Vanessa Cristina et al. Carnauba Wax and modified atmosphere in refrigerated preservation of ‘Tahiti’ acid limes. Packaging Technology and Science, v. 28, n. 7, p. 647–656, 2015Tradução . . Disponível em: https://doi.org/10.1002/pts.2133. Acesso em: 28 set. 2024.
APA
Caron, V. C., Jacomino, Â. P., Sarantópoulos, C. I. de L., & Miguel, A. C. A. (2015). Carnauba Wax and modified atmosphere in refrigerated preservation of ‘Tahiti’ acid limes. Packaging Technology and Science, 28( 7), 647–656. doi:10.1002/pts.2133
NLM
Caron VC, Jacomino ÂP, Sarantópoulos CI de L, Miguel ACA. Carnauba Wax and modified atmosphere in refrigerated preservation of ‘Tahiti’ acid limes [Internet]. Packaging Technology and Science. 2015 ; 28( 7): 647–656.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.2133
Vancouver
Caron VC, Jacomino ÂP, Sarantópoulos CI de L, Miguel ACA. Carnauba Wax and modified atmosphere in refrigerated preservation of ‘Tahiti’ acid limes [Internet]. Packaging Technology and Science. 2015 ; 28( 7): 647–656.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.2133
Artigo de periodico
Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide (2014)
Venturini, Anna Cecilia; Faria, José de Assis Fonseca; Olinda, Ricardo Alves de; Contreras-Castillo, Carmen Josefina
Fonte: Packaging Technology and Science. Unidade: ESALQ
Assuntos: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BOVINOS DE CORTE, CARNES E DERIVADOS, DIÓXIDO DE CARBONO, EMBALAGENS DE ALIMENTOS, MONÓXIDO DE CARBONO, VIDA-DE-PRATELEIRA
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ABNT
VENTURINI, Anna Cecilia et al. Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide. Packaging Technology and Science, v. 27, p. 29-35, 2014Tradução . . Disponível em: https://doi.org/10.1002/pts.1999. Acesso em: 28 set. 2024.
APA
Venturini, A. C., Faria, J. de A. F., Olinda, R. A. de, & Contreras-Castillo, C. J. (2014). Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide. Packaging Technology and Science, 27, 29-35. doi:10.1002/pts.1999
NLM
Venturini AC, Faria J de AF, Olinda RA de, Contreras-Castillo CJ. Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide [Internet]. Packaging Technology and Science. 2014 ; 27 29-35.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.1999
Vancouver
Venturini AC, Faria J de AF, Olinda RA de, Contreras-Castillo CJ. Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide [Internet]. Packaging Technology and Science. 2014 ; 27 29-35.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.1999
Artigo de periodico
Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration (2010)
Venturini, Anna Cecilia; Contreras Castillo, Carmen Josefina; Faria, José de Assis Fonseca; Gallo, Claudio Rosa; Silva, Tâmara Zago; Shirahigue, Ligianne Din
Fonte: Packaging Technology and Science. Unidade: ESALQ
Assuntos: ATMOSFERA, CARBONO, COR
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ABNT
VENTURINI, Anna Cecilia et al. Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration. Packaging Technology and Science, v. 23, n. 6, p. 327-338, 2010Tradução . . Disponível em: https://doi.org/10.1002/pts.902. Acesso em: 28 set. 2024.
APA
Venturini, A. C., Contreras Castillo, C. J., Faria, J. de A. F., Gallo, C. R., Silva, T. Z., & Shirahigue, L. D. (2010). Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration. Packaging Technology and Science, 23( 6), 327-338. doi:10.1002/pts.902
NLM
Venturini AC, Contreras Castillo CJ, Faria J de AF, Gallo CR, Silva TZ, Shirahigue LD. Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration [Internet]. Packaging Technology and Science. 2010 ; 23( 6): 327-338.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.902
Vancouver
Venturini AC, Contreras Castillo CJ, Faria J de AF, Gallo CR, Silva TZ, Shirahigue LD. Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration [Internet]. Packaging Technology and Science. 2010 ; 23( 6): 327-338.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.902
Artigo de periodico
Physical properties of edible films based on cassava starch as affected by the plasticizer concentration (2008)
Bergo, Paulo Victor Albuquerque; Carvalho, Rosemary Aparecida de; Sobral, Paulo José do Amaral; Santos, R. M. C.; Silva, F. B. R. da; Prison, José Mário; Solorza-Feria, Javier; Bittante, Ana Mônica Quinta Barbosa
Fonte: Packaging Technology and Science. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS (PROPRIEDADES FÍSICAS), MANDIOCA, DIFRAÇÃO POR RAIOS X, EMBALAGENS DE ALIMENTOS
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ABNT
BERGO, Paulo Victor Albuquerque et al. Physical properties of edible films based on cassava starch as affected by the plasticizer concentration. Packaging Technology and Science, v. 21, n. 2, p. 85-89, 2008Tradução . . Disponível em: https://doi.org/10.1002/pts.781. Acesso em: 28 set. 2024.
APA
Bergo, P. V. A., Carvalho, R. A. de, Sobral, P. J. do A., Santos, R. M. C., Silva, F. B. R. da, Prison, J. M., et al. (2008). Physical properties of edible films based on cassava starch as affected by the plasticizer concentration. Packaging Technology and Science, 21( 2), 85-89. doi:10.1002/pts.781
NLM
Bergo PVA, Carvalho RA de, Sobral PJ do A, Santos RMC, Silva FBR da, Prison JM, Solorza-Feria J, Bittante AMQB. Physical properties of edible films based on cassava starch as affected by the plasticizer concentration [Internet]. Packaging Technology and Science. 2008 ; 21( 2): 85-89.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.781
Vancouver
Bergo PVA, Carvalho RA de, Sobral PJ do A, Santos RMC, Silva FBR da, Prison JM, Solorza-Feria J, Bittante AMQB. Physical properties of edible films based on cassava starch as affected by the plasticizer concentration [Internet]. Packaging Technology and Science. 2008 ; 21( 2): 85-89.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.781
Artigo de periodico
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films (2008)
Carvalho, Rosemary Aparecida de; Grosso, Carlos Raimundo Ferreira; Sobral, Paulo José do Amaral
Fonte: Packaging Technology and Science. Unidade: FZEA
Assuntos: GELATINA, FILMES COMESTÍVEIS (PROPRIEDADES FÍSICAS), PROTEÍNAS
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ABNT
CARVALHO, Rosemary Aparecida de e GROSSO, Carlos Raimundo Ferreira e SOBRAL, Paulo José do Amaral. Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films. Packaging Technology and Science, v. 21, n. 3, p. 165-169, 2008Tradução . . Disponível em: https://doi.org/10.1002/pts.792. Acesso em: 28 set. 2024.
APA
Carvalho, R. A. de, Grosso, C. R. F., & Sobral, P. J. do A. (2008). Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films. Packaging Technology and Science, 21( 3), 165-169. doi:10.1002/pts.792
NLM
Carvalho RA de, Grosso CRF, Sobral PJ do A. Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films [Internet]. Packaging Technology and Science. 2008 ; 21( 3): 165-169.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.792
Vancouver
Carvalho RA de, Grosso CRF, Sobral PJ do A. Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films [Internet]. Packaging Technology and Science. 2008 ; 21( 3): 165-169.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.792
Artigo de periodico
Evaluation of plastic packages for guava refrigerated preservation (2001)
Jacomino, Ângelo Pedro; Kluge, Ricardo Alfredo; Sarantopoulos, C I G L; Sigrist, J M M
Fonte: Packaging Technology and Science. Unidade: ESALQ
Assuntos: CONSERVAÇÃO DE ALIMENTOS PELO FRIO, EMBALAGENS DE ALIMENTOS, GOIABA
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ABNT
JACOMINO, Ângelo Pedro et al. Evaluation of plastic packages for guava refrigerated preservation. Packaging Technology and Science, v. 14, p. 11-19, 2001Tradução . . Disponível em: https://doi.org/10.1002/pts.522. Acesso em: 28 set. 2024.
APA
Jacomino, Â. P., Kluge, R. A., Sarantopoulos, C. I. G. L., & Sigrist, J. M. M. (2001). Evaluation of plastic packages for guava refrigerated preservation. Packaging Technology and Science, 14, 11-19. doi:10.1002/pts.522
NLM
Jacomino ÂP, Kluge RA, Sarantopoulos CIGL, Sigrist JMM. Evaluation of plastic packages for guava refrigerated preservation [Internet]. Packaging Technology and Science. 2001 ;14 11-19.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.522
Vancouver
Jacomino ÂP, Kluge RA, Sarantopoulos CIGL, Sigrist JMM. Evaluation of plastic packages for guava refrigerated preservation [Internet]. Packaging Technology and Science. 2001 ;14 11-19.[citado 2024 set. 28 ] Available from: https://doi.org/10.1002/pts.522

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