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1
Thixotropy comparison between three methodologies
Thixotropy comparison between three methodologies
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Thixotropy comparison between three methodologies

Joice Natali Miquelim Suzana Caetano da Silva Lannes; Word Congress of Food Science & Technology (14. 2008 Shanghai

Abstracts Shanghai : Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST), 2008

Shanghai Chinese Institute of Food and Technology CIFST; International Union of Food Science and Technology IUFoST 2008

Item não circula. Consulte sua biblioteca.(Acessar)

2
Estabilidade de recheios para bombons produzidos com gordura vegetal hidrogenada e pasta de frutas
Estabilidade de recheios para bombons produzidos com gordura vegetal hidrogenada e pasta de frutas
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Estabilidade de recheios para bombons produzidos com gordura vegetal hidrogenada e pasta de frutas

Joice Natali Miquelim Maria Regina Alcântara; Suzana Caetano da Silva Lannes; Congresso Latino-Americano de Óleos e Gorduras 12 2007 Florianópolis, SC, Brasil

Abstracts Florianópolis : SBOG, 2007

Florianópolis SBOG 2007

Item não circula. Consulte sua biblioteca.(Acessar)

3
Propriedades viscoelásticas de análogos de requeijão cremoso fabricados com diferentes tipos de gordura
Propriedades viscoelásticas de análogos de requeijão cremoso fabricados com diferentes tipos de gordura
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Propriedades viscoelásticas de análogos de requeijão cremoso fabricados com diferentes tipos de gordura

Clarissa Reschke da Cunha Maria Regina Alcântara; Walkiria Hanada Viotto; Simpósio Latino Americano de Ciência de Alimentos (7. 2007 Campinas, SP, Brasil)

Abstracts Campinas : UNICAMP, 2007

Campinas UNICAMP 2007

Item não circula. Consulte sua biblioteca.(Acessar)

4
Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads
Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads

Clarissa Reschke da Cunha Maria Regina Alcântara; Walkiria Hanada Viotto; Simpósio Latino Americano de Ciência de Alimentos 7 2007 Campinas, SP, Brasil

Abstracts Campinas : UNICAMP, 2007

Campinas UNICAMP 2007

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties
Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties

Maria Regina Damin A. P Nunes; Maria Regina Alcântara; Maricê Nogueira de Oliveira; Simpósio Latino Americano de Ciência de Alimentos 7 2007 Campinas, SP, Brasil

Abstracts Campinas : UNICAMP, 2007

Campinas UNICAMP 2007

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of enzyme inactivation and processing temperature on flow behavior of banana purée

Carmen Cecília Tadini 1954- E Freitas; World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

7
Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments
Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments

Han Byul Kim Carmen Cecília Tadini 1954-; R. K Singh (Rakesh K.); World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

8
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis

Carmen Cecília Tadini 1954- World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

9
Characterization of bacteriocins produced by Carnobacterium maltaromaticum C2, isolated from Brazilian smoked fish
Characterization of bacteriocins produced by Carnobacterium maltaromaticum C2, isolated from Brazilian smoked fish
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Characterization of bacteriocins produced by Carnobacterium maltaromaticum C2, isolated from Brazilian smoked fish

F. L. Tulini Karla de Castro Figueiredo Bordon; Eliane Candiani Arantes Lohans C. T.; J. C Vederas; Elaine Cristina Pereira De Martinis; International Symposium Microbes for Health (2. 2011 Paris)

Abstracts Paris, 2011

Paris 2011

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 2268845 Estantes Deslizantes ) e outros locais(Acessar)

10
Application of XAD resin for the purification of antimicrobial peptides produced by carnobacterium maltaromaticum C2, isolated from Brazilian smoked fish (surubim, Pseudoplatystoma sp.)
Application of XAD resin for the purification of antimicrobial peptides produced by carnobacterium maltaromaticum C2, isolated from Brazilian smoked fish (surubim, Pseudoplatystoma sp.)
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Application of XAD resin for the purification of antimicrobial peptides produced by carnobacterium maltaromaticum C2, isolated from Brazilian smoked fish (surubim, Pseudoplatystoma sp.)

Fabricio Luiz Tulini Karla de Castro Figueiredo Bordon; Eliane Candiani Arantes; Christopher T Lohans; John Christopher Vederas; Elaine Cristina Pereira De Martinis; Congresso Brasileiro de Microbiologia (26. 2011 Foz do Iguaçu)

Abstracts Foz do Iguaçu, 2011

Foz do Iguaçu 2011

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 2268949 Estantes Deslizantes ) e outros locais(Acessar)

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