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Parte de monografia/livro
Edible coating as an oil barrier or active system (2008)
García, M.; Bifani, V.; Campos, C.; Martino, M. N.; Sobral, Paulo José do Amaral; Flores, S.; Ferrero, C.; Bertola, N.; Zaritzky, N. E.; Gerschenson, L.; Ramírez, C.; Silva, A.; Ihl, M.; Menegalli, F. C.
Source: Food engineering : integrated approaches. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GARCÍA, M. et al. Edible coating as an oil barrier or active system. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 12 nov. 2024.
APA
García, M., Bifani, V., Campos, C., Martino, M. N., Sobral, P. J. do A., Flores, S., et al. (2008). Edible coating as an oil barrier or active system. In Food engineering : integrated approaches. New York: Springer.
NLM
García M, Bifani V, Campos C, Martino MN, Sobral PJ do A, Flores S, Ferrero C, Bertola N, Zaritzky NE, Gerschenson L, Ramírez C, Silva A, Ihl M, Menegalli FC. Edible coating as an oil barrier or active system. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 nov. 12 ]
Vancouver
García M, Bifani V, Campos C, Martino MN, Sobral PJ do A, Flores S, Ferrero C, Bertola N, Zaritzky NE, Gerschenson L, Ramírez C, Silva A, Ihl M, Menegalli FC. Edible coating as an oil barrier or active system. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 nov. 12 ]
Artigo de periodico
Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films (2007)
Tapia-Blacido, Delia; Mauri, A. N.; Menegalli, F. C.; Sobral, Paulo José do Amaral; Añón, M. C.
Source: Journal of Food Science. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, FLORES, MATERIAIS (PROPRIEDADES MECÂNICAS), PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TAPIA-BLACIDO, Delia et al. Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films. Journal of Food Science, v. 72, n. 5, p. E293-E300, 2007Tradução . . Acesso em: 12 nov. 2024.
APA
Tapia-Blacido, D., Mauri, A. N., Menegalli, F. C., Sobral, P. J. do A., & Añón, M. C. (2007). Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films. Journal of Food Science, 72( 5), E293-E300.
NLM
Tapia-Blacido D, Mauri AN, Menegalli FC, Sobral PJ do A, Añón MC. Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films. Journal of Food Science. 2007 ; 72( 5): E293-E300.[citado 2024 nov. 12 ]
Vancouver
Tapia-Blacido D, Mauri AN, Menegalli FC, Sobral PJ do A, Añón MC. Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films. Journal of Food Science. 2007 ; 72( 5): E293-E300.[citado 2024 nov. 12 ]
Parte de monografia/livro
Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness (2006)
Carvalho, Rosemary Aparecida de; Sobral, Paulo José do Amaral; Menegalli, F. C.
Source: Water properties of food, pharmaceutical and biological materials. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS, MATERIAIS (PROPRIEDADES MECÂNICAS), BIOPOLÍMEROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Rosemary Aparecida de e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness. Water properties of food, pharmaceutical and biological materials. Tradução . Boca Ratón: Taylor & Francis, 2006. . . Acesso em: 12 nov. 2024.
APA
Carvalho, R. A. de, Sobral, P. J. do A., & Menegalli, F. C. (2006). Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness. In Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis.
NLM
Carvalho RA de, Sobral PJ do A, Menegalli FC. Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 nov. 12 ]
Vancouver
Carvalho RA de, Sobral PJ do A, Menegalli FC. Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 nov. 12 ]
Artigo de periodico
Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties (2006)
Colla, Eliane; Sobral, Paulo José do Amaral; Menegalli, F. C.
Source: Journal of Agricultural and Food Chemistry. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, MATERIAIS (PROPRIEDADES MECÂNICAS), LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COLLA, Eliane e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties. Journal of Agricultural and Food Chemistry, v. 54, n. 18, p. 6645-6653, 2006Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2006/54/i18/pdf/jf0611217.pdf. Acesso em: 12 nov. 2024.
APA
Colla, E., Sobral, P. J. do A., & Menegalli, F. C. (2006). Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties. Journal of Agricultural and Food Chemistry, 54( 18), 6645-6653. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2006/54/i18/pdf/jf0611217.pdf
NLM
Colla E, Sobral PJ do A, Menegalli FC. Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties [Internet]. Journal of Agricultural and Food Chemistry. 2006 ; 54( 18): 6645-6653.[citado 2024 nov. 12 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2006/54/i18/pdf/jf0611217.pdf
Vancouver
Colla E, Sobral PJ do A, Menegalli FC. Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties [Internet]. Journal of Agricultural and Food Chemistry. 2006 ; 54( 18): 6645-6653.[citado 2024 nov. 12 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2006/54/i18/pdf/jf0611217.pdf
Parte de monografia/livro
Determination of concentration-dependent effective moisture diffusivity of plums based on shrinkage kinetics (2003)
Gabas, Ana Lúcia; Menegalli, F. C.; Telis Romero, Javier
Source: Transport phenomena in food processing. Unidade: FZEA
Subjects: PROCESSAMENTO DE ALIMENTOS, FENÔMENOS DE TRANSPORTE, MODELOS MATEMÁTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GABAS, Ana Lúcia e MENEGALLI, F. C. e TELIS ROMERO, Javier. Determination of concentration-dependent effective moisture diffusivity of plums based on shrinkage kinetics. Transport phenomena in food processing. Tradução . Boca Raton: CRC Press, 2003. . . Acesso em: 12 nov. 2024.
APA
Gabas, A. L., Menegalli, F. C., & Telis Romero, J. (2003). Determination of concentration-dependent effective moisture diffusivity of plums based on shrinkage kinetics. In Transport phenomena in food processing. Boca Raton: CRC Press.
NLM
Gabas AL, Menegalli FC, Telis Romero J. Determination of concentration-dependent effective moisture diffusivity of plums based on shrinkage kinetics. In: Transport phenomena in food processing. Boca Raton: CRC Press; 2003. [citado 2024 nov. 12 ]
Vancouver
Gabas AL, Menegalli FC, Telis Romero J. Determination of concentration-dependent effective moisture diffusivity of plums based on shrinkage kinetics. In: Transport phenomena in food processing. Boca Raton: CRC Press; 2003. [citado 2024 nov. 12 ]
Trabalho de evento
Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins (2001)
Schramm, L.; Sobral, Paulo José do Amaral; Menegalli, F. C.
Source: Proceedings. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SCHRAMM, L. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins. 2001, Anais.. Lancaster, Pennsylvania: Technomic, 2001. . Acesso em: 12 nov. 2024.
APA
Schramm, L., Sobral, P. J. do A., & Menegalli, F. C. (2001). Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins. In Proceedings. Lancaster, Pennsylvania: Technomic.
NLM
Schramm L, Sobral PJ do A, Menegalli FC. Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins. Proceedings. 2001 ;[citado 2024 nov. 12 ]
Vancouver
Schramm L, Sobral PJ do A, Menegalli FC. Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins. Proceedings. 2001 ;[citado 2024 nov. 12 ]
Artigo de periodico
Characteristics of gelatin biofilmes in relation to drying process conditions near melting (1999)
Menegalli, F. C.; Sobral, Paulo José do Amaral; Roques, M. A.; Laurent, S.
Source: Drying Technology. Unidade: FZEA
Subjects: ALIMENTOS, TECNOLOGIA DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENEGALLI, F. C. et al. Characteristics of gelatin biofilmes in relation to drying process conditions near melting. Drying Technology, v. 17, n. 7/8, p. 1697-1706, 1999Tradução . . Acesso em: 12 nov. 2024.
APA
Menegalli, F. C., Sobral, P. J. do A., Roques, M. A., & Laurent, S. (1999). Characteristics of gelatin biofilmes in relation to drying process conditions near melting. Drying Technology, 17( 7/8), 1697-1706.
NLM
Menegalli FC, Sobral PJ do A, Roques MA, Laurent S. Characteristics of gelatin biofilmes in relation to drying process conditions near melting. Drying Technology. 1999 ; 17( 7/8): 1697-1706.[citado 2024 nov. 12 ]
Vancouver
Menegalli FC, Sobral PJ do A, Roques MA, Laurent S. Characteristics of gelatin biofilmes in relation to drying process conditions near melting. Drying Technology. 1999 ; 17( 7/8): 1697-1706.[citado 2024 nov. 12 ]

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