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Trabalho de evento-resumo
Rheological characterization of ozone-treated quinoa starch (2022)
Ramos, Giselle Vallim Corrêa ; Branco, Ivanise Guilherme ; Moraes, Izabel Cristina Freitas
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: REOLOGIA, AMIDO, QUINOA, CISALHAMENTO
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ABNT
RAMOS, Giselle Vallim Corrêa e BRANCO, Ivanise Guilherme e MORAES, Izabel Cristina Freitas. Rheological characterization of ozone-treated quinoa starch. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 16 set. 2024.
APA
Ramos, G. V. C., Branco, I. G., & Moraes, I. C. F. (2022). Rheological characterization of ozone-treated quinoa starch. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Ramos GVC, Branco IG, Moraes ICF. Rheological characterization of ozone-treated quinoa starch [Internet]. Caderno de Resumos. 2022 ;[citado 2024 set. 16 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Ramos GVC, Branco IG, Moraes ICF. Rheological characterization of ozone-treated quinoa starch [Internet]. Caderno de Resumos. 2022 ;[citado 2024 set. 16 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Parte de monografia/livro
Interfacial transition zone between lignocellulosic fiber and matrix in cement-based composites (2017)
Santos, Sérgio Francisco dos; Teixeira, Ronaldo Soares; Savastano Júnior, Holmer
Source: Sustainable and nonconventional construction materials using inorganic bonded fiber composites. Unidade: FZEA
Subjects: MATERIAIS DE CONSTRUÇÃO, REOLOGIA, EXTRUSÃO, CIMENTO REFORÇADO COM FIBRAS
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ABNT
SANTOS, Sérgio Francisco dos e TEIXEIRA, Ronaldo Soares e SAVASTANO JÚNIOR, Holmer. Interfacial transition zone between lignocellulosic fiber and matrix in cement-based composites. Sustainable and nonconventional construction materials using inorganic bonded fiber composites. Tradução . Duxford, Cambridgeshire: Woodhead Publishing, 2017. . Disponível em: https://doi.org/10.1016/B978-0-08-102001-2.00003-6. Acesso em: 16 set. 2024.
APA
Santos, S. F. dos, Teixeira, R. S., & Savastano Júnior, H. (2017). Interfacial transition zone between lignocellulosic fiber and matrix in cement-based composites. In Sustainable and nonconventional construction materials using inorganic bonded fiber composites. Duxford, Cambridgeshire: Woodhead Publishing. doi:10.1016/B978-0-08-102001-2.00003-6
NLM
Santos SF dos, Teixeira RS, Savastano Júnior H. Interfacial transition zone between lignocellulosic fiber and matrix in cement-based composites [Internet]. In: Sustainable and nonconventional construction materials using inorganic bonded fiber composites. Duxford, Cambridgeshire: Woodhead Publishing; 2017. [citado 2024 set. 16 ] Available from: https://doi.org/10.1016/B978-0-08-102001-2.00003-6
Vancouver
Santos SF dos, Teixeira RS, Savastano Júnior H. Interfacial transition zone between lignocellulosic fiber and matrix in cement-based composites [Internet]. In: Sustainable and nonconventional construction materials using inorganic bonded fiber composites. Duxford, Cambridgeshire: Woodhead Publishing; 2017. [citado 2024 set. 16 ] Available from: https://doi.org/10.1016/B978-0-08-102001-2.00003-6
Artigo de periodico
Characterization of aluminum hydroxide (AL(OH)IND.3') for use as a porogenic agent in castable ceramics (2015)
Souza, Adriane Damasceno Vieira de; Arruda, Cezar Carvalho de; Fernandes, Leandro; Antunes, Maria Lúcia Pereira; Kiyohara, Pedro Kunihiko; Salomão, Rafael
Source: Journal of the European Ceramic Society. Unidades: IF, EESC
Subjects: ALUMÍNIO, REOLOGIA, CERÂMICA
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ABNT
SOUZA, Adriane Damasceno Vieira de et al. Characterization of aluminum hydroxide (AL(OH)IND.3') for use as a porogenic agent in castable ceramics. Journal of the European Ceramic Society, v. 35, n. 2, p. 803-812, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jeurceramsoc.2014.09.010. Acesso em: 16 set. 2024.
APA
Souza, A. D. V. de, Arruda, C. C. de, Fernandes, L., Antunes, M. L. P., Kiyohara, P. K., & Salomão, R. (2015). Characterization of aluminum hydroxide (AL(OH)IND.3') for use as a porogenic agent in castable ceramics. Journal of the European Ceramic Society, 35( 2), 803-812. doi:10.1016/j.jeurceramsoc.2014.09.010
NLM
Souza ADV de, Arruda CC de, Fernandes L, Antunes MLP, Kiyohara PK, Salomão R. Characterization of aluminum hydroxide (AL(OH)IND.3') for use as a porogenic agent in castable ceramics [Internet]. Journal of the European Ceramic Society. 2015 ; 35( 2): 803-812.[citado 2024 set. 16 ] Available from: https://doi.org/10.1016/j.jeurceramsoc.2014.09.010
Vancouver
Souza ADV de, Arruda CC de, Fernandes L, Antunes MLP, Kiyohara PK, Salomão R. Characterization of aluminum hydroxide (AL(OH)IND.3') for use as a porogenic agent in castable ceramics [Internet]. Journal of the European Ceramic Society. 2015 ; 35( 2): 803-812.[citado 2024 set. 16 ] Available from: https://doi.org/10.1016/j.jeurceramsoc.2014.09.010
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
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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: 16 set. 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 set. 16 ] 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 set. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044
Trabalho de evento-resumo
The manufacture of fermented lactic beverages containing guar gum. Preparation, physicochemical and sensorial evaluation (2001)
Penna, Ana Lúcia Barretto; Oliveira, Maricê Nogueira de
Source: Livro de resumos. Conference titles: Simpósio Latino Americano de Ciência de Alimentos. Unidade: FCF
Subjects: BIOTECNOLOGIA, REOLOGIA, TECNOLOGIA DE ALIMENTOS, ALIMENTOS
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ABNT
PENNA, Ana Lúcia Barretto e OLIVEIRA, Maricê Nogueira de. The manufacture of fermented lactic beverages containing guar gum. Preparation, physicochemical and sensorial evaluation. 2001, Anais.. Campinas: UNICAMP, 2001. . Acesso em: 16 set. 2024.
APA
Penna, A. L. B., & Oliveira, M. N. de. (2001). The manufacture of fermented lactic beverages containing guar gum. Preparation, physicochemical and sensorial evaluation. In Livro de resumos. Campinas: UNICAMP.
NLM
Penna ALB, Oliveira MN de. The manufacture of fermented lactic beverages containing guar gum. Preparation, physicochemical and sensorial evaluation. Livro de resumos. 2001 ;[citado 2024 set. 16 ]
Vancouver
Penna ALB, Oliveira MN de. The manufacture of fermented lactic beverages containing guar gum. Preparation, physicochemical and sensorial evaluation. Livro de resumos. 2001 ;[citado 2024 set. 16 ]
Artigo de periodico
Relation between quality and rheological properties of latic beverages (2001)
Penna, A. L. B.; Sivieri, Kátia; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: ALIMENTOS, IOGURTE, REOLOGIA, QUALIDADE DOS ALIMENTOS
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ABNT
PENNA, A. L. B. e SIVIERI, Kátia e OLIVEIRA, Maricê Nogueira de. Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, v. 49, n. 1, p. 7-13, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(00)00179-5. Acesso em: 16 set. 2024.
APA
Penna, A. L. B., Sivieri, K., & Oliveira, M. N. de. (2001). Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, 49( 1), 7-13. doi:10.1016/s0260-8774(00)00179-5
NLM
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 set. 16 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Vancouver
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 set. 16 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5

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