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Trabalho de evento-resumo
Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant (2019)
Maniglia, Bianca Chieregato ; Andrade, Lidiane Maria de ; Andrade, Cristiano José de
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Assuntos: MANDIOCA, PLÁSTICOS BIODEGRADÁVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 29 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. 29 ] 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. 29 ] 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
Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms (2019)
Paes, Mariana Schincariol ; Tadini, Carmen Cecília
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Assuntos: DESIDRATAÇÃO DE ALIMENTOS, CAMBUCI
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 29 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. 29 ] 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. 29 ] 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
Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp (2019)
Maniglia, Bianca Chieregato ; Vedove, Thais Maria Aimola Ronca Dale; Tadini, Carmen Cecília
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Assuntos: MATERIAIS TERMOPLÁSTICOS, BABAÇU, RESÍDUOS AGRÍCOLAS, EXTRUSÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANIGLIA, Bianca Chieregato e VEDOVE, Thais Maria Aimola Ronca Dale e TADINI, Carmen Cecília. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp. 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: 29 jun. 2025.
APA
Maniglia, B. C., Vedove, T. M. A. R. D., & Tadini, C. C. (2019). Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp. 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, Vedove TMARD, Tadini CC. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] 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, Vedove TMARD, Tadini CC. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] 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
Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas (2019)
Amaro, Kaiky Cesar ; Tadini, Carmen Cecília
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Assuntos: CINÉTICA, ÁCIDOS ASCÓRBICOS, ENZIMAS, LARANJA, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 29 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. 29 ] 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. 29 ] 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
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Assuntos: 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: 29 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. 29 ] 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. 29 ] 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
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
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Assuntos: MONOSSACARÍDEOS, DISSACARÍDEOS, AÇÚCAR, EQUILÍBRIO SÓLIDO-LÍQUIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 29 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. 29 ] 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. 29 ] 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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