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1
Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations
Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations
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Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations

Telis, V.R.N. ; Telis-Romero, J. ; Mazzotti, H.B. ; Gabas, A.L.

International journal of food properties, 2007-01, Vol.10 (1), p.185-195 [Periódico revisado por pares]

Taylor & Francis Group

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2
Comparison of Rheological Behaviour of Salad Sauces
Comparison of Rheological Behaviour of Salad Sauces
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Comparison of Rheological Behaviour of Salad Sauces

Alvarez, E ; Cancela, M.A ; Maceiras, R

International journal of food properties, 2006-12, Vol.9 (4), p.907-915 [Periódico revisado por pares]

Taylor & Francis Group

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3
Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute
Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute
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Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute

Domagala, J ; Sady, M ; Grega, T ; Bonczar, G

International journal of food properties, 2006-04, Vol.9 (1), p.1-11 [Periódico revisado por pares]

Taylor & Francis Group

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4
Effect of the osmotic pre-treatment on the convective air drying kinetics of pear var. Blanquilla
Effect of the osmotic pre-treatment on the convective air drying kinetics of pear var. Blanquilla
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Effect of the osmotic pre-treatment on the convective air drying kinetics of pear var. Blanquilla

Gonzalez-Martinez, C ; Chafer, M ; Xue, K ; Chiralt, A

International journal of food properties, 2006-09, Vol.9 (3), p.541-549 [Periódico revisado por pares]

Taylor & Francis Group

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5
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)
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Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Thiago Soares Leite Pedro Esteves Duarte Augusto; Marcelo Cristianini

International Journal of Food Properties London p. 1-11, 2017

London 2017

Item não circula. Consulte sua biblioteca.(Acessar)

6
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
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Artigo 		Adicionar ao Meu Espaço

Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

Denise Trigilio Tavares Maria Regina Alcântara; Carmen Cecília Tadini 1954-; Javier Telis Romero

International Journal of Food Properties Philadelphia v.10, n.4, p.829-839, Oct., 2007

Philadelphia 2007

Item não circula. Consulte sua biblioteca.(Acessar)

7
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

Denise Trigilio Tavares Maria Regina Alcântara; Carmen Cecília Tadini 1954-; Javier Telis Romero

International Journal of Food Properties Philadelphia v.10, n.4, p.829-839, Oct., 2007

Philadelphia 2007

Item não circula. Consulte sua biblioteca.(Acessar)

8
Rheological properties of banana puree at high temperatures
Rheological properties of banana puree at high temperatures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheological properties of banana puree at high temperatures

Cynthia Ditchfield Carmen Cecília Tadini 1954-; Rakesh K Singh; Romeo T Toledo

International Journal of Food Properties Philadelphia v. 7, n. 3, p. 571-584, 2004

Philadelphia 2004

Item não circula. Consulte sua biblioteca.(Acessar)

9
Rheological properties of banana puree at high temperatures
Rheological properties of banana puree at high temperatures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheological properties of banana puree at high temperatures

Cynthia Ditchfield Carmen Cecília Tadini 1954-; Rakesh K Singh; Romeo T Toledo

International Journal of Food Properties Philadelphia v. 7, n. 3, p. 571-584, 2004

Philadelphia 2004

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Tadini, C
  2. Tavares, D
  3. Telis Romero, J
  4. Singh, R
  5. Toledo, R

Neste Assunto:

  1. Life Sciences & Biomedicine
  2. Food Science & Technology
  3. Science & Technology
  4. Engenharia De Alimentos
  5. Laranja

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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