ReP USP - Resultado da busca

Artigo de periodico
Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough (2024)
Torrano, Giulliana Petean ; Atanazio-Silva, Gabriel Aparecido ; Basso, Thalita Peixoto ; Basso, Thiago Olitta ; Tadini, Carmen Cecília
Source: LWT. Unidades: EP, ESALQ
Subjects: CONGELAMENTO, FERMENTAÇÃO, HIBRIDIZAÇÃO, LEVEDURAS, MASSAS ALIMENTÍCIAS, PÃO, SACCHAROMYCES
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ABNT
TORRANO, Giulliana Petean et al. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT, v. 199, p. 1-6, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2024.116106. Acesso em: 17 nov. 2024.
APA
Torrano, G. P., Atanazio-Silva, G. A., Basso, T. P., Basso, T. O., & Tadini, C. C. (2024). Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT, 199, 1-6. doi:10.1016/j.lwt.2024.116106
NLM
Torrano GP, Atanazio-Silva GA, Basso TP, Basso TO, Tadini CC. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough [Internet]. LWT. 2024 ; 199 1-6.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2024.116106
Vancouver
Torrano GP, Atanazio-Silva GA, Basso TP, Basso TO, Tadini CC. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough [Internet]. LWT. 2024 ; 199 1-6.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2024.116106
Artigo de periodico
Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties (2024)
Matuda, Tatiana Guinoza ; Bulgarelli, Mariana C; Ribeiro, Eliana Paula ; Tadini, Carmen Cecília
Source: LWT: Food Science and Technology. Unidade: EP
Subjects: AÇAÍ, PROTEÍNAS, ANÁLISE TÉRMICA
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ABNT
MATUDA, Tatiana Guinoza et al. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties. LWT: Food Science and Technology, v. 191, n. Ja 2024, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2023.115649. Acesso em: 17 nov. 2024.
APA
Matuda, T. G., Bulgarelli, M. C., Ribeiro, E. P., & Tadini, C. C. (2024). Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties. LWT: Food Science and Technology, 191( Ja 2024), 1-10. doi:10.1016/j.lwt.2023.115649
NLM
Matuda TG, Bulgarelli MC, Ribeiro EP, Tadini CC. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties [Internet]. LWT: Food Science and Technology. 2024 ; 191( Ja 2024): 1-10.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2023.115649
Vancouver
Matuda TG, Bulgarelli MC, Ribeiro EP, Tadini CC. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties [Internet]. LWT: Food Science and Technology. 2024 ; 191( Ja 2024): 1-10.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2023.115649
Artigo de periodico
The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram (2023)
Matuda, Tatiana Guinoza ; Hoshino, Larissa M; Ribeiro, Eliana Paula ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidade: EP
Subjects: ACEROLA, TERMODINÂMICA
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ABNT
MATUDA, Tatiana Guinoza et al. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, v. 341, n. , p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111349. Acesso em: 17 nov. 2024.
APA
Matuda, T. G., Hoshino, L. M., Ribeiro, E. P., & Tadini, C. C. (2023). The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, 341( ), 1-8. doi:10.1016/j.jfoodeng.2022.111349
NLM
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349
Vancouver
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349
Artigo de periodico
Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers (2023)
Toniazzo, Taíse ; Collado-González, Mar; Tadini, Carmen Cecília ; Mackie, Alan Robert
Source: Food Research International. Unidade: EP
Assunto: MEL
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ABNT
TONIAZZO, Taíse et al. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, v. 167, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112692. Acesso em: 17 nov. 2024.
APA
Toniazzo, T., Collado-González, M., Tadini, C. C., & Mackie, A. R. (2023). Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, 167, 1-8. doi:10.1016/j.foodres.2023.112692
NLM
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692
Vancouver
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692
Artigo de periodico
Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction (2023)
Marques, Bianca Cristine ; Patrick, Perré,; Casalinho, Joel; Tadini, Carmen Cecília ; Plana-Fattori, Artemio ; Almeida, Giana
Source: Journal of Food Engineering. Unidade: EP
Subjects: CINÉTICA, SECAGEM
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ABNT
MARQUES, Bianca Cristine et al. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction. Journal of Food Engineering, v. 31, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111311. Acesso em: 17 nov. 2024.
APA
Marques, B. C., Patrick, P., Casalinho, J., Tadini, C. C., Plana-Fattori, A., & Almeida, G. (2023). Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction. Journal of Food Engineering, 31, 1-11. doi:10.1016/j.jfoodeng.2022.111311
NLM
Marques BC, Patrick P, Casalinho J, Tadini CC, Plana-Fattori A, Almeida G. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction [Internet]. Journal of Food Engineering. 2023 ;31 1-11.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111311
Vancouver
Marques BC, Patrick P, Casalinho J, Tadini CC, Plana-Fattori A, Almeida G. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction [Internet]. Journal of Food Engineering. 2023 ;31 1-11.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111311
Artigo de periodico
Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier (2023)
Toniazzo, Taíse ; Fioroto, Alexandre Minami ; Araujo, Elias da Silva ; Tadini, Carmen Cecília
Source: Drying Technology. Unidade: EP
Subjects: FRUTOSE, GLICOSE, PROTEÍNAS, ARROZ
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ABNT
TONIAZZO, Taíse et al. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. Drying Technology, v. 41, n. 10, p. 1651-1662, 2023Tradução . . Disponível em: https://doi.org/10.1080/07373937.2023.2172028. Acesso em: 17 nov. 2024.
APA
Toniazzo, T., Fioroto, A. M., Araujo, E. da S., & Tadini, C. C. (2023). Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. Drying Technology, 41( 10), 1651-1662. doi:10.1080/07373937.2023.2172028
NLM
Toniazzo T, Fioroto AM, Araujo E da S, Tadini CC. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier [Internet]. Drying Technology. 2023 ;41( 10): 1651-1662.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1080/07373937.2023.2172028
Vancouver
Toniazzo T, Fioroto AM, Araujo E da S, Tadini CC. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier [Internet]. Drying Technology. 2023 ;41( 10): 1651-1662.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1080/07373937.2023.2172028
Artigo de periodico
Bio-based multilayer films: A review of the principal methods of production and challenges (2023)
La Fuente Arias, Carla Ivonne ; Kubo, Mirian Tiaki Kaneiwa ; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
Source: Critical Reviews in Food Science and Nutrition. Unidades: EP, ESALQ
Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, v. 63, n. 14, p. 2260–2276, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2021.1973955. Acesso em: 17 nov. 2024.
APA
La Fuente Arias, C. I., Kubo, M. T. K., Tadini, C. C., & Augusto, P. E. D. (2023). Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, 63( 14), 2260–2276. doi:10.1080/10408398.2021.1973955
NLM
La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
Vancouver
La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
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
Source: Packaging Technology and Science. Unidades: EP, ESALQ
Subjects: 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: 17 nov. 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 nov. 17 ] 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 nov. 17 ] Available from: https://doi.org/10.1002/pts.2699
Artigo de periodico
A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion (2023)
Alves, Jefferson Lopes ; Tadini, Carmen Cecília
Source: Journal of Applied Polymer Science. Unidade: EP
Subjects: FÉCULA, ARGILAS
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ABNT
ALVES, Jefferson Lopes e TADINI, Carmen Cecília. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion. Journal of Applied Polymer Science, v. 141, 2023Tradução . . Disponível em: https://doi.org/10.1002/app.54955. Acesso em: 17 nov. 2024.
APA
Alves, J. L., & Tadini, C. C. (2023). A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion. Journal of Applied Polymer Science, 141. doi:10.1002/app.54955
NLM
Alves JL, Tadini CC. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion [Internet]. Journal of Applied Polymer Science. 2023 ; 141[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/app.54955
Vancouver
Alves JL, Tadini CC. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion [Internet]. Journal of Applied Polymer Science. 2023 ; 141[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/app.54955
Artigo de periodico
Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility (2023)
Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Nascimento, Karen Rebouças; Fioroto, Alexandre Minami ; Toniazzo, Taíse ; Tadini, Carmen Cecília ; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidades: EP, FCF
Subjects: NANOPARTÍCULAS, PIGMENTOS VEGETAIS
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, v. 139, p. 1-18 art. 10851, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2023.108516. Acesso em: 17 nov. 2024.
APA
Rosales, T. K. O., Pedrosa, L. de F., Nascimento, K. R., Fioroto, A. M., Toniazzo, T., Tadini, C. C., et al. (2023). Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 1-18 art. 10851. doi:10.1016/j.foodhyd.2023.108516
NLM
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Vancouver
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Artigo de periodico
Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles (2023)
Santos, Priscila Dayane de Freitas ; Siqueira, Larissa do Val ; Tadini, Carmen Cecília ; Favaro-Trindade, Carmen Silvia
Source: Processes. Unidades: EP, FZEA
Subjects: EXTRUSÃO, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS, CAROTENOIDES
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ABNT
SANTOS, Priscila Dayane de Freitas et al. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, v. 11, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11030876. Acesso em: 17 nov. 2024.
APA
Santos, P. D. de F., Siqueira, L. do V., Tadini, C. C., & Favaro-Trindade, C. S. (2023). Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, 11, 1-15. doi:10.3390/pr11030876
NLM
Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2024 nov. 17 ] Available from: https://doi.org/10.3390/pr11030876
Vancouver
Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2024 nov. 17 ] Available from: https://doi.org/10.3390/pr11030876
Artigo de periodico
Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements (2022)
Cavalcanti, Rodrigo Nunes ; Barbosa, Vitor Pereira ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: Measurement: Food. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, CONDUTIVIDADE ELÉTRICA, ESPECTROSCOPIA ELETRÔNICA
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ABNT
CAVALCANTI, Rodrigo Nunes et al. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, v. 14, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2024.100158. Acesso em: 17 nov. 2024.
APA
Cavalcanti, R. N., Barbosa, V. P., Gut, J. A. W., & Tadini, C. C. (2022). Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, 14, 1-14. doi:10.1016/j.meafoo.2024.100158DOI
NLM
Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158
Vancouver
Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158
Trabalho de evento-resumo
Cinética de mudança de cor e inativação da pectinametilesterase em suco de laranja pera (Citrus sinensis L. Osbeck) submetido a pasteurização assistida por micro-ondas (2022)
Fan, Danielle Lu; Amaro, Kaiky Cesar ; Tadini, Carmen Cecília
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Cientifíca e Tecnológica da USP/SIICUSP. Unidade: EP
Subjects: CINÉTICA, TRATAMENTO TÉRMICO
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ABNT
FAN, Danielle Lu e AMARO, Kaiky Cesar e TADINI, Carmen Cecília. Cinética de mudança de cor e inativação da pectinametilesterase em suco de laranja pera (Citrus sinensis L. Osbeck) submetido a pasteurização assistida por micro-ondas. 2022, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2022. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 17 nov. 2024.
APA
Fan, D. L., Amaro, K. C., & Tadini, C. C. (2022). Cinética de mudança de cor e inativação da pectinametilesterase em suco de laranja pera (Citrus sinensis L. Osbeck) submetido a pasteurização assistida por micro-ondas. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Fan DL, Amaro KC, Tadini CC. Cinética de mudança de cor e inativação da pectinametilesterase em suco de laranja pera (Citrus sinensis L. Osbeck) submetido a pasteurização assistida por micro-ondas [Internet]. Resumos. 2022 ;[citado 2024 nov. 17 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Fan DL, Amaro KC, Tadini CC. Cinética de mudança de cor e inativação da pectinametilesterase em suco de laranja pera (Citrus sinensis L. Osbeck) submetido a pasteurização assistida por micro-ondas [Internet]. Resumos. 2022 ;[citado 2024 nov. 17 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) (2022)
La Fuente Arias, Carla Ivonne ; Siqueira, Larissa do Val ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen Cecília
Source: Innovative Food Science and Emerging Technologies. Unidades: EP, ESALQ
Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, v. 75, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102906. Acesso em: 17 nov. 2024.
APA
La Fuente Arias, C. I., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, 75, 1-10. doi:10.1016/j.ifset.2021.102906
NLM
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906
Vancouver
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906
Artigo de periodico
The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk (2022)
Leite, Juliana Aparecida dos Santos ; Robinson, Randall C ; Salcedo, Jaime; Ract, Juliana Neves Rodrigues ; Quintal, Virginia Spinola; Tadini, Carmen Cecília ; Barile, Daniela
Source: LWT Food Science and Technology. Unidades: FCF, EP
Subjects: LEITE MATERNO, ÁCIDOS GRAXOS, OLIGOSSACARÍDEOS, IMUNOGLOBULINAS, PASTEURIZAÇÃO
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ABNT
LEITE, Juliana Aparecida dos Santos et al. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT Food Science and Technology, v. 161, n. 1, p. 1-7 art. 113306, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113306. Acesso em: 17 nov. 2024.
APA
Leite, J. A. dos S., Robinson, R. C., Salcedo, J., Ract, J. N. R., Quintal, V. S., Tadini, C. C., & Barile, D. (2022). The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT Food Science and Technology, 161( 1), 1-7 art. 113306. doi:10.1016/j.lwt.2022.113306
NLM
Leite JA dos S, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk [Internet]. LWT Food Science and Technology. 2022 ; 161( 1): 1-7 art. 113306.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2022.113306
Vancouver
Leite JA dos S, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk [Internet]. LWT Food Science and Technology. 2022 ; 161( 1): 1-7 art. 113306.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2022.113306
Artigo de periodico
The importance of heating unit operations in the food industry to obtain safe and high-quality products (2022)
Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms
Source: Frontiers in Nutrition. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, TRATAMENTO TÉRMICO, PASTEURIZAÇÃO, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, v. 9, p. 1-6, 2022Tradução . . Disponível em: https://doi.org/10.3389/fnut.2022.853638. Acesso em: 17 nov. 2024.
APA
Tadini, C. C., & Gut, J. A. W. (2022). The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, 9, 1-6. doi:10.3389/fnut.2022.853638
NLM
Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2024 nov. 17 ] Available from: https://doi.org/10.3389/fnut.2022.853638
Vancouver
Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2024 nov. 17 ] Available from: https://doi.org/10.3389/fnut.2022.853638
Artigo de periodico
Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) (2022)
Marques, Bianca Cristine ; Rayo Mendez, Lina Maria; Tadini, Carmen Cecília
Source: Food Chemistry. Unidade: EP
Subjects: ANÁLISE TÉRMICA, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARQUES, Bianca Cristine e RAYO MENDEZ, Lina Maria e TADINI, Carmen Cecília. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, v. 367, n. Ja 2022, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130639. Acesso em: 17 nov. 2024.
APA
Marques, B. C., Rayo Mendez, L. M., & Tadini, C. C. (2022). Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, 367( Ja 2022), 1-8. doi:10.1016/j.foodchem.2021.130639
NLM
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639
Vancouver
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639
Trabalho de evento
Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch (2022)
La Fuente Arias, Carla Ivonne ; Siqueira, Larissa do Val ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen Cecília
Conference titles: Congreso Iberoamericano de Ingeniería de Alimentos - CIBIA. Unidades: ESALQ, EP
Subjects: AMIDO, BIOFILMES, MANDIOCA, MATERIAIS COMPÓSITOS, PLÁSTICOS BIODEGRADÁVEIS, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch. 2022, Anais.. Medellín: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2022. . Acesso em: 17 nov. 2024.
APA
La Fuente Arias, C. I., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch. In . Medellín: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.
NLM
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch. 2022 ;[citado 2024 nov. 17 ]
Vancouver
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch. 2022 ;[citado 2024 nov. 17 ]
Trabalho de evento
Secagem de banana verde com casca em leito fluidizado pulsado (2022)
Victorino, Lilian C. S; Fernandes, Camilla P; Andreola, Kaciane; Souza, Luciane F. G; Nitz, Marcello ; Tadini, Carmen Cecília
Source: Anais eletrônicos. Conference titles: Congresso Brasileiro de Sistemas Particulados - ENEMP. Unidade: EP
Subjects: SECAGEM DE ALIMENTOS, BANANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VICTORINO, Lilian C. S et al. Secagem de banana verde com casca em leito fluidizado pulsado. 2022, Anais.. Campinas: Galoá, 2022. Disponível em: http://dx.doi.org/10.17648/enemp-2022-159013. Acesso em: 17 nov. 2024.
APA
Victorino, L. C. S., Fernandes, C. P., Andreola, K., Souza, L. F. G., Nitz, M., & Tadini, C. C. (2022). Secagem de banana verde com casca em leito fluidizado pulsado. In Anais eletrônicos. Campinas: Galoá. doi:10.17648/enemp-2022-159013
NLM
Victorino LCS, Fernandes CP, Andreola K, Souza LFG, Nitz M, Tadini CC. Secagem de banana verde com casca em leito fluidizado pulsado [Internet]. Anais eletrônicos. 2022 ;[citado 2024 nov. 17 ] Available from: http://dx.doi.org/10.17648/enemp-2022-159013
Vancouver
Victorino LCS, Fernandes CP, Andreola K, Souza LFG, Nitz M, Tadini CC. Secagem de banana verde com casca em leito fluidizado pulsado [Internet]. Anais eletrônicos. 2022 ;[citado 2024 nov. 17 ] Available from: http://dx.doi.org/10.17648/enemp-2022-159013
Artigo de periodico
Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage (2022)
Marques, Bianca Cristine ; Plana-Fattori, Artemio ; Flick, Denis; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: SECAGEM DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARQUES, Bianca Cristine et al. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage. LWT - Food Science and Technology, v. 159, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113151. Acesso em: 17 nov. 2024.
APA
Marques, B. C., Plana-Fattori, A., Flick, D., & Tadini, C. C. (2022). Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage. LWT - Food Science and Technology, 159, 1-12. doi:10.1016/j.lwt.2022.113151
NLM
Marques BC, Plana-Fattori A, Flick D, Tadini CC. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage [Internet]. LWT - Food Science and Technology. 2022 ; 159 1-12.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2022.113151
Vancouver
Marques BC, Plana-Fattori A, Flick D, Tadini CC. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage [Internet]. LWT - Food Science and Technology. 2022 ; 159 1-12.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2022.113151

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