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Refinado por: autor: Sobral, P remover
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1
State diagram for freeze-dried plum and glass transitions of plum skin and pulp
State diagram for freeze-dried plum and glass transitions of plum skin and pulp
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

State diagram for freeze-dried plum and glass transitions of plum skin and pulp

Vânia Regina Nicoletti Telis Paulo José do Amaral Sobral; Javier Telis Romero; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

Book of Abstracts Mar del Plata : International Union of Food Science & Technology, 2004

Mar del Plata International Union of Food Science & Technology 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Sta ) e outros locais(Acessar)

2
Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition

Mariana A. Silva Paulo José do Amaral Sobral; T G Kieckbusch; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

Book of Abstracts Mar del Plata : International Union of Food Science & Technology, 2004

Mar del Plata International Union of Food Science & Technology 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Rel ) e outros locais(Acessar)

3
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physical properties of gelatin films plasticized by blends of glycerol and sorbitol

Maira Thomazine Rosemary Aparecida de Carvalho; Paulo José do Amaral Sobral; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

Book of Abstracts Mar del Plata : International Union of Food Science & Technology, 2004

Mar del Plata International Union of Food Science & Technology 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Phy ) e outros locais(Acessar)

4
Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness
Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness

Rosemary Aparecida de Carvalho Paulo José do Amaral Sobral; Florencia Cecilia Menegalli; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

Book of Abstracts Mar del Plata : International Union of Food Science & Technology, 2004

Mar del Plata International Union of Food Science & Technology 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Mec ) e outros locais(Acessar)

5
Glass transitions ans state diagram for freeze-dried pineapple
Glass transitions ans state diagram for freeze-dried pineapple
Material Type:
Artigo 		Adicionar ao Meu Espaço

Glass transitions ans state diagram for freeze-dried pineapple

V. R. N. Tellis Paulo José do Amaral Sobral

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie v. 34, n. 4, p. 199-205, june 1, 2001

London 2001

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2001 Gla )(Acessar)

6
Spice oleoresins as value-added ingredient for food industry recent advances and perspectives
Spice oleoresins as value-added ingredient for food industry recent advances and perspectives
Material Type:
Artigo 		Adicionar ao Meu Espaço

Spice oleoresins as value-added ingredient for food industry recent advances and perspectives

Fernanda Ramalho Procópio Mariana Costa Ferraz; Bruno Nicolau Paulino; Paulo José do Amaral Sobral; Míriam Dupas Hubinger

Trends in Food Science & Technology Oxford v. 122, p. 123-139, Apr. 2022

Oxford 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Spi )(Acessar)

7
Glass transitions ans state diagram for freeze-dried pineapple
Glass transitions ans state diagram for freeze-dried pineapple
Material Type:
Artigo 		Adicionar ao Meu Espaço

Glass transitions ans state diagram for freeze-dried pineapple

V. R. N. Tellis Paulo José do Amaral Sobral

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie v. 34, n. 4, p. 199-205, june 1, 2001

London 2001

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2001 Gla )(Acessar)

8
Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate
Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate

Maria Jeannine Bonilla Lagos Talita Poloni; Paulo José do Amaral Sobral

International Journal of Food Science & Technology Chichester v. 53, n. 3, p. 700-708, Mar. 2018

Chichester 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Act )(Acessar)

9
Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese
Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Maria Jeannine Bonilla Lagos Paulo José do Amaral Sobral

International Journal of Food Science & Technology London v. 54, n. 5, p. 1617-1624, May 2019

London 2019

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

10
Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties
Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties

Ilyes Dammak Paulo José do Amaral Sobral

International Journal of Food Science & Technology Chichester v. 54, n. 9, p. 2725-2735, 2019

Chichester 2019

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

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Deste Autor:

  1. Sobral, P
  2. Carvalho, R
  3. Menegalli, F
  4. Tessaro, L
  5. Bittante, A

Neste Assunto:

  1. Biopolímeros
  2. Filmes Comestíveis
  3. Tecnologia De Alimentos
  4. Engenharia De Alimentos
  5. Embalagens De Alimentos

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

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