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Trabalho de evento-resumo
Development of lambari fishburgers: a sustainable, safe and convenience fish product (2019)
Souza, Nathalia Stabel; Santos, Larissa Gomes Pinheiro; Marcelino, Aline Delgado; Rodrigues, Larissa da Cunha; Sussel, Sinthya Meire Lopes de Araújo; Simbine, Emelda Orlando; Fávaro-Trindade, Carmen Silvia ; Viegas, Elisabete Maria Macedo ; Lapa-Guimarães, Judite das Graças
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: CONSERVAÇÃO DE ALIMENTOS, COZIMENTO, MICROSCOPIA ELETRÔNICA DE VARREDURA
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ABNT
SOUZA, Nathalia Stabel et al. Development of lambari fishburgers: a sustainable, safe and convenience fish product. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 28 jun. 2025.
APA
Souza, N. S., Santos, L. G. P., Marcelino, A. D., Rodrigues, L. da C., Sussel, S. M. L. de A., Simbine, E. O., et al. (2019). Development of lambari fishburgers: a sustainable, safe and convenience fish product. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Souza NS, Santos LGP, Marcelino AD, Rodrigues L da C, Sussel SML de A, Simbine EO, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Development of lambari fishburgers: a sustainable, safe and convenience fish product. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Vancouver
Souza NS, Santos LGP, Marcelino AD, Rodrigues L da C, Sussel SML de A, Simbine EO, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Development of lambari fishburgers: a sustainable, safe and convenience fish product. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Trabalho de evento-resumo
Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant (2019)
Maniglia, Bianca Chieregato ; Andrade, Lidiane Maria de ; Andrade, Cristiano José de
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Subjects: MANDIOCA, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
MANIGLIA, Bianca Chieregato e ANDRADE, Lidiane Maria de e ANDRADE, Cristiano José de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 28 jun. 2025.
APA
Maniglia, B. C., Andrade, L. M. de, & Andrade, C. J. de. (2019). Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Maniglia BC, Andrade LM de, Andrade CJ de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Maniglia BC, Andrade LM de, Andrade CJ de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality (2019)
Viegas, Elisabete Maria Macedo ; Baldi, Sheyla Cristina Vargas ; Parisi, Giuliana ; Lapa-Guimarães, Judite das Graças ; Rucinque, Daniel Santiago ; Costa, Thayssa Duarte; Tabata, Yara Aiko
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: PEIXES, VIDA-DE-PRATELEIRA, ANESTESIA
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ABNT
VIEGAS, Elisabete Maria Macedo et al. Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 28 jun. 2025.
APA
Viegas, E. M. M., Baldi, S. C. V., Parisi, G., Lapa-Guimarães, J. das G., Rucinque, D. S., Costa, T. D., & Tabata, Y. A. (2019). Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Viegas EMM, Baldi SCV, Parisi G, Lapa-Guimarães J das G, Rucinque DS, Costa TD, Tabata YA. Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Vancouver
Viegas EMM, Baldi SCV, Parisi G, Lapa-Guimarães J das G, Rucinque DS, Costa TD, Tabata YA. Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Trabalho de evento-resumo
Bioelectrical impedance and color of blueberry: a behaviour study during freezing (2019)
Miñano, Hubert Luzdemio Arteaga; Arce, Aldo Ivan Céspedes; Leite, Wellington Wesley da Silva; Souto, Sérgio Paulo Amaral; Costa, Ernane José Xavier
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: ESPECTROSCOPIA, VISÃO COMPUTACIONAL, FRUTAS DE CLIMA TEMPERADO
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ABNT
MIÑANO, Hubert Luzdemio Arteaga et al. Bioelectrical impedance and color of blueberry: a behaviour study during freezing. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 28 jun. 2025.
APA
Miñano, H. L. A., Arce, A. I. C., Leite, W. W. da S., Souto, S. P. A., & Costa, E. J. X. (2019). Bioelectrical impedance and color of blueberry: a behaviour study during freezing. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Miñano HLA, Arce AIC, Leite WW da S, Souto SPA, Costa EJX. Bioelectrical impedance and color of blueberry: a behaviour study during freezing. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Vancouver
Miñano HLA, Arce AIC, Leite WW da S, Souto SPA, Costa EJX. Bioelectrical impedance and color of blueberry: a behaviour study during freezing. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Trabalho de evento-resumo
Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage (2019)
Vargas, Flávia Carolina; Pereira, Lucas Arantes; Bittante, Ana Mônica Quinta Barbosa; Lacerda, Roseli Sengling; Estevam, Melissa Mesquita; Gloria, Thaís Alves; Fernandes, Andrezza Maria ; Trindade, Marco Antonio ; Sobral, Paulo José do Amaral
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: CARNES E DERIVADOS, CONSERVAÇÃO DE ALIMENTOS, COMPOSTOS FENÓLICOS
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ABNT
VARGAS, Flávia Carolina et al. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 28 jun. 2025.
APA
Vargas, F. C., Pereira, L. A., Bittante, A. M. Q. B., Lacerda, R. S., Estevam, M. M., Gloria, T. A., et al. (2019). Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Vargas FC, Pereira LA, Bittante AMQB, Lacerda RS, Estevam MM, Gloria TA, Fernandes AM, Trindade MA, Sobral PJ do A. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Vancouver
Vargas FC, Pereira LA, Bittante AMQB, Lacerda RS, Estevam MM, Gloria TA, Fernandes AM, Trindade MA, Sobral PJ do A. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Trabalho de evento-resumo
Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms (2019)
Paes, Mariana Schincariol ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Subjects: DESIDRATAÇÃO DE ALIMENTOS, CAMBUCI
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ABNT
PAES, Mariana Schincariol e TADINI, Carmen Cecília. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 28 jun. 2025.
APA
Paes, M. S., & Tadini, C. C. (2019). Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Paes MS, Tadini CC. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Paes MS, Tadini CC. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil (2019)
Deziderio, Marcela Aparecida; Baggio, Virgínia de Mello; Côrrea, Katrina de Cássia; Maldonado, Rafael Resende; Kamimura, Eliana Setsuko; Petrus, Rodrigo Rodrigues
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: EXTRATOS (FORMAS FARMACÊUTICAS), CASTANHA, FERMENTAÇÃO LÁTICA, VIDA-DE-PRATELEIRA
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ABNT
DEZIDERIO, Marcela Aparecida et al. Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 28 jun. 2025.
APA
Deziderio, M. A., Baggio, V. de M., Côrrea, K. de C., Maldonado, R. R., Kamimura, E. S., & Petrus, R. R. (2019). Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Deziderio MA, Baggio V de M, Côrrea K de C, Maldonado RR, Kamimura ES, Petrus RR. Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Vancouver
Deziderio MA, Baggio V de M, Côrrea K de C, Maldonado RR, Kamimura ES, Petrus RR. Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Trabalho de evento-resumo
Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole) (2019)
Simbine, Emelda Orlando; Rodrigues, Larissa da Cunha; Marcelino, Aline Delgado; Enke, Dariane Beatriz Schoffen; Fávaro-Trindade, Carmen Silvia ; Viegas, Elisabete Maria Macedo ; Lapa-Guimarães, Judite das Graças
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: ANTIOXIDANTES, SECAGEM DE ALIMENTOS, PEIXES
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ABNT
SIMBINE, Emelda Orlando et al. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 28 jun. 2025.
APA
Simbine, E. O., Rodrigues, L. da C., Marcelino, A. D., Enke, D. B. S., Fávaro-Trindade, C. S., Viegas, E. M. M., & Lapa-Guimarães, J. das G. (2019). Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Simbine EO, Rodrigues L da C, Marcelino AD, Enke DBS, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Vancouver
Simbine EO, Rodrigues L da C, Marcelino AD, Enke DBS, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Trabalho de evento-resumo
Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. (2019)
Rodrigues, Larissa da Cunha; Souza, Nathalia Stabel; Simbine, Emelda Orlando; Menezes, Mateus Henrique Pereira de; Burguês, Iolanda Beatriz; Fávaro-Trindade, Carmen Silvia ; Lapa-Guimarães, Judite das Graças
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: PEIXES, OXIDAÇÃO, VIDRO, CARNE MECANICAMENTE SEPARADA
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ABNT
RODRIGUES, Larissa da Cunha et al. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 28 jun. 2025.
APA
Rodrigues, L. da C., Souza, N. S., Simbine, E. O., Menezes, M. H. P. de, Burguês, I. B., Fávaro-Trindade, C. S., & Lapa-Guimarães, J. das G. (2019). Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Rodrigues L da C, Souza NS, Simbine EO, Menezes MHP de, Burguês IB, Fávaro-Trindade CS, Lapa-Guimarães J das G. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Vancouver
Rodrigues L da C, Souza NS, Simbine EO, Menezes MHP de, Burguês IB, Fávaro-Trindade CS, Lapa-Guimarães J das G. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Trabalho de evento-resumo
Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas (2019)
Amaro, Kaiky Cesar ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Subjects: CINÉTICA, ÁCIDOS ASCÓRBICOS, ENZIMAS, LARANJA, SUCOS DE FRUTAS
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ABNT
AMARO, Kaiky Cesar e TADINI, Carmen Cecília. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 28 jun. 2025.
APA
Amaro, K. C., & Tadini, C. C. (2019). Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Sustainable smart packaging: potential ph change indicator for food packaging (2019)
Vedove, Thais Maria Aimola Ronca Dale; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Subjects: MANDIOCA, AMIDO, EMBALAGENS DE ALIMENTOS, EXTRUSÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VEDOVE, Thais Maria Aimola Ronca Dale e MANIGLIA, Bianca Chieregato e TADINI, Carmen Cecília. Sustainable smart packaging: potential ph change indicator for food packaging. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 28 jun. 2025.
APA
Vedove, T. M. A. R. D., Maniglia, B. C., & Tadini, C. C. (2019). Sustainable smart packaging: potential ph change indicator for food packaging. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Vedove TMARD, Maniglia BC, Tadini CC. Sustainable smart packaging: potential ph change indicator for food packaging [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Vedove TMARD, Maniglia BC, Tadini CC. Sustainable smart packaging: potential ph change indicator for food packaging [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Quantification of vitamin D3 in chitosan based suspensions using Raman analysis (2019)
Ferreira, Rafaella do Prado; Barros-Alexandrino, Taís Teo de; Assis, Odílio Benedito Garrido de ; Martelli-Tosi, Milena
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: PROLIFERAÇÃO CELULAR, SUSPENSÃO (FORMAS FARMACÊUTICAS), QUITOSANA
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ABNT
FERREIRA, Rafaella do Prado et al. Quantification of vitamin D3 in chitosan based suspensions using Raman analysis. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 28 jun. 2025.
APA
Ferreira, R. do P., Barros-Alexandrino, T. T. de, Assis, O. B. G. de, & Martelli-Tosi, M. (2019). Quantification of vitamin D3 in chitosan based suspensions using Raman analysis. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Ferreira R do P, Barros-Alexandrino TT de, Assis OBG de, Martelli-Tosi M. Quantification of vitamin D3 in chitosan based suspensions using Raman analysis. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Vancouver
Ferreira R do P, Barros-Alexandrino TT de, Assis OBG de, Martelli-Tosi M. Quantification of vitamin D3 in chitosan based suspensions using Raman analysis. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ]
Trabalho de evento-resumo
Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C (2019)
Koshima, Cristina Chiyoda ; Meira, Paula Almeida ; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Subjects: MONOSSACARÍDEOS, DISSACARÍDEOS, AÇÚCAR, EQUILÍBRIO SÓLIDO-LÍQUIDO
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ABNT
KOSHIMA, Cristina Chiyoda et al. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 28 jun. 2025.
APA
Koshima, C. C., Meira, P. A., Pessôa Filho, P. de A., & Tadini, C. C. (2019). Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Koshima CC, Meira PA, Pessôa Filho P de A, Tadini CC. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Koshima CC, Meira PA, Pessôa Filho P de A, Tadini CC. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 28 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf

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