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Filtros : "2006" "FZEA" "Inglaterra" Limpar

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  • Artigo de periodico

    Density, heat capacity and thermal conductivity of liquid egg products (2006)

    Coimbra, Jane Sélia dos Reis; Gabas, Ana Lúcia; Minim, Luis Antonio; Rojas, Edwin E. Garcia; Telis, Vânia Regina Nicoletti; Telis Romero, Javier

    Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: ENGENHARIA DE ALIMENTOS, CAPACIDADE CALORÍFICA

    Acesso à fonteDOIHow to cite
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    • ABNT

      COIMBRA, Jane Sélia dos Reis et al. Density, heat capacity and thermal conductivity of liquid egg products. Journal of Food Engineering, v. 74, n. 2, p. 186-190, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.01.043. Acesso em: 05 ago. 2024.

    • APA

      Coimbra, J. S. dos R., Gabas, A. L., Minim, L. A., Rojas, E. E. G., Telis, V. R. N., & Telis Romero, J. (2006). Density, heat capacity and thermal conductivity of liquid egg products. Journal of Food Engineering, 74( 2), 186-190. doi:10.1016/j.jfoodeng.2005.01.043

    • NLM

      Coimbra JS dos R, Gabas AL, Minim LA, Rojas EEG, Telis VRN, Telis Romero J. Density, heat capacity and thermal conductivity of liquid egg products [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 186-190.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.043

    • Vancouver

      Coimbra JS dos R, Gabas AL, Minim LA, Rojas EEG, Telis VRN, Telis Romero J. Density, heat capacity and thermal conductivity of liquid egg products [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 186-190.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.043

  • Artigo de periodico

    Optimization of the rice bran oil deacidification process by liquid-liquid extraction (2006)

    Rodrigues, Christianne Elisabete da Costa; Onoyama, Márcia M.; Meirelles, Antonio José de Almeida

    Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS

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    • ABNT

      RODRIGUES, Christianne Elisabete da Costa e ONOYAMA, Márcia M. e MEIRELLES, Antonio José de Almeida. Optimization of the rice bran oil deacidification process by liquid-liquid extraction. Journal of Food Engineering, v. 73, n. 4, p. 370-378, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.02.004. Acesso em: 05 ago. 2024.

    • APA

      Rodrigues, C. E. da C., Onoyama, M. M., & Meirelles, A. J. de A. (2006). Optimization of the rice bran oil deacidification process by liquid-liquid extraction. Journal of Food Engineering, 73( 4), 370-378. doi:10.1016/j.jfoodeng.2005.02.004

    • NLM

      Rodrigues CE da C, Onoyama MM, Meirelles AJ de A. Optimization of the rice bran oil deacidification process by liquid-liquid extraction [Internet]. Journal of Food Engineering. 2006 ; 73( 4): 370-378.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.02.004

    • Vancouver

      Rodrigues CE da C, Onoyama MM, Meirelles AJ de A. Optimization of the rice bran oil deacidification process by liquid-liquid extraction [Internet]. Journal of Food Engineering. 2006 ; 73( 4): 370-378.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.02.004

  • Parte de monografia/livro

    The relationship between alfa-tocopherol and selenium in the diet (2006)

    César, Marcelo Cerqueira

    Source: The Encyclopedia of Vitamin E. Unidade: FZEA

    Subjects: SELÊNIO, VITAMINA E, NUTRIÇÃO

    How to cite
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    • ABNT

      CÉSAR, Marcelo Cerqueira. The relationship between alfa-tocopherol and selenium in the diet. The Encyclopedia of Vitamin E. Tradução . Wallingford, Inglaterra: CABI, 2006. . . Acesso em: 05 ago. 2024.

    • APA

      César, M. C. (2006). The relationship between alfa-tocopherol and selenium in the diet. In The Encyclopedia of Vitamin E. Wallingford, Inglaterra: CABI.

    • NLM

      César MC. The relationship between alfa-tocopherol and selenium in the diet. In: The Encyclopedia of Vitamin E. Wallingford, Inglaterra: CABI; 2006. [citado 2024 ago. 05 ]

    • Vancouver

      César MC. The relationship between alfa-tocopherol and selenium in the diet. In: The Encyclopedia of Vitamin E. Wallingford, Inglaterra: CABI; 2006. [citado 2024 ago. 05 ]

  • Artigo de periodico

    State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition (2006)

    Silva, M. A.; Sobral, Paulo José do Amaral; Kieckbusch, T G

    Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: FRUTAS TROPICAIS, ARMAZENAGEM DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS

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    • ABNT

      SILVA, M. A. e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, v. 77, n. 3, p. 426-432, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.07.009. Acesso em: 05 ago. 2024.

    • APA

      Silva, M. A., Sobral, P. J. do A., & Kieckbusch, T. G. (2006). State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, 77( 3), 426-432. doi:10.1016/j.jfoodeng.2005.07.009

    • NLM

      Silva MA, Sobral PJ do A, Kieckbusch TG. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition [Internet]. Journal of Food Engineering. 2006 ; 77( 3): 426-432.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009

    • Vancouver

      Silva MA, Sobral PJ do A, Kieckbusch TG. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition [Internet]. Journal of Food Engineering. 2006 ; 77( 3): 426-432.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009

  • Artigo de periodico

    Rheological properties and fluid dynamics of egg yolk (2006)

    Telis Romero, Javier; Thomaz, C. E. P.; Bernardi, M.; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia

    Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: ENGENHARIA DE ALIMENTOS, REOLOGIA, FRICÇÃO

    Acesso à fonteDOIHow to cite
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    • ABNT

      TELIS ROMERO, Javier et al. Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, v. 74, n. 2, p. 191-197, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.01.044. Acesso em: 05 ago. 2024.

    • APA

      Telis Romero, J., Thomaz, C. E. P., Bernardi, M., Telis, V. R. N., & Gabas, A. L. (2006). Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, 74( 2), 191-197. doi:10.1016/j.jfoodeng.2005.01.044

    • NLM

      Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044

    • Vancouver

      Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044
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