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Resultados de 1 a 10 de 63  para Produção Intelectual da USP

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1
Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread

Roberto Moraes Junqueira Inar Alves de Castro; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP 11 2006 São Paulo, SP, Brasil

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 42, supl.1, p.24 res.FCF044, 2006

São Paulo 2006

Item não circula. Consulte sua biblioteca.(Acessar)

2
Image analysis of sliced wholegrain bread by flatbed scanning and spectrophotometric color evaluation
Image analysis of sliced wholegrain bread by flatbed scanning and spectrophotometric color evaluation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Image analysis of sliced wholegrain bread by flatbed scanning and spectrophotometric color evaluation

Mauricio Sergio Esteller Suzana Caetano da Silva Lannes; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP 11 2006 São Paulo, SP, Brasil

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 42, supl.1, p.11 res.FCF017, 2006

São Paulo 2006

Item não circula. Consulte sua biblioteca.(Acessar)

3
Texture characterization of bread dough
Texture characterization of bread dough
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Texture characterization of bread dough

Vanessa Cukier de Aquino Suzana Caetano da Silva Lannes; Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo (15. 2010 São Paulo); São Paulo Pharmacy and Biochemistry University Meeting (45. 2010 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (2010 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 46, suppl. 2, p. 101 res. FCF197, 2010

São Paulo 2010

Item não circula. Consulte sua biblioteca.(Acessar)

4
Effect of freeze-dried gluten addition on texture of hamburger buns
Effect of freeze-dried gluten addition on texture of hamburger buns
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of freeze-dried gluten addition on texture of hamburger buns

Mauricio Sergio Esteller Ronaldo Nogueira de Moraes Pitombo; Suzana Caetano da Silva Lannes; International Society of Lyophilization - Freeze Drying Conference (2005 São Paulo, SP)

Resumos Pennsylvania : ISL-FD, 2005

Pennsylvania ISL-FD 2005

Item não circula. Consulte sua biblioteca.(Acessar)

5
Use of DSC and water activity data to determine thermophysical properties of bread dough
Use of DSC and water activity data to determine thermophysical properties of bread dough
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Use of DSC and water activity data to determine thermophysical properties of bread dough

Tatiana Guinoza Matuda Carmen Cecília Tadini 1954-; Pedro de Alcântara Pessôa Filho 1972-; International Symposium on Calorimetry and Chemical Thermodynamics (2. 2006 Estância de São Pedro)

Book of abstracts Campinas : UNICAMP, 2006

Campinas UNICAMP 2006

Item não circula. Consulte sua biblioteca.(Acessar)

6
Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour
Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour

Priscila Bredariol Marcela Spatti; Fernanda Maria Vanin

LWT - Food Science and Technology Amsterdam : Elsevier BV v. 111, p. 737-743, Aug. 2019

Amsterdam 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Dif )(Acessar)

7
Effect of maize resistant starch and transglutaminase a study of fundamental and empirical rheology properties of pan bread dough
Effect of maize resistant starch and transglutaminase a study of fundamental and empirical rheology properties of pan bread dough
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of maize resistant starch and transglutaminase a study of fundamental and empirical rheology properties of pan bread dough

Diana Buchner de Oliveira Sanchez Maria C Puppo; Maria C Añon; Pablo Daniel Ribotta; Alberto Edel León; Carmen Cecília Tadini 1954-

Food and Bioprocess Technology New York v. 7, p. 2865-2876, 2014

New York 2014

Item não circula. Consulte sua biblioteca.(Acessar)

8
Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch
Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch

Luz Altuna Pablo Daniel Ribotta; Carmen Cecília Tadini 1954-

LWT- Food Science and Technology London v. 64, n. 2, p. 867-873, 2015

London 2015

Item não circula. Consulte sua biblioteca.(Acessar)

9
Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough.
Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough.
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough.

Tatiana Guinoza Matuda Duclerc Fernandes Parra; Ademar Benévolo Lugão; Carmen Cecília Tadini 1954-; International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires, (9. 2004 Montpellier)

ICEF9 Montpellier : Proceedings : Societé de Chimie Industrille, 2004.

Montpellier ICEF9 2004

Item não circula. Consulte sua biblioteca.(Acessar)

10
Breadmaking properties of flour produced from irradiated wheat
Breadmaking properties of flour produced from irradiated wheat
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Breadmaking properties of flour produced from irradiated wheat

Carolina Sobral Singer Susy Frey Sabato; Carmen Cecília Tadini 1954-; International Symposium on Future of Food Engineering (6. 2006 Varsóvia)

proceedings Varsóvia : CIGR, 2006

Varsóvia CIGR 2006

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Tadini, C
  2. Matuda, T
  3. Lannes, S
  4. Vanin, F
  5. Esteller, M

Neste Assunto:

  1. Pão
  2. Panificação
  3. Congelamento
  4. Engenharia De Alimentos
  5. Tecnologia De Alimentos

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

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