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1
Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )
Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )
Material Type:
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Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )

M O Andrade World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science & Technology, 1987

Singapore Singapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

2
Nutritive values of fresh and processed fish - pimelodus clarias
Nutritive values of fresh and processed fish - pimelodus clarias
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Nutritive values of fresh and processed fish - pimelodus clarias

M O Andrade World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science & Technology, 1987

Singapore Singapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

3
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)

4
Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables
Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables

J N Nogueira M E M Almeida; World Congress of Food Science and Technology (8. 1991 Toronto)

Program and Abstracts Toronto : Canadian Institute of Food Science and Technology, 1991

Toronto Canadian Institute of Food Science and Technology 1991

Localização: ESALQ - Biblioteca Central    (E 1157 8/1991 abstracts ) e outros locais(Acessar)

5
Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process
Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process

Fábio Arbaji Contin Carmen Cecília Tadini 1954-; World Congress of Food Science and Technology (11. 2001 Seoul)

Abstracts, Seoul : KoSFoST; IUFoST, 2001

Seoul KoSFoST; IUFoST 2001

Item não circula. Consulte sua biblioteca.(Acessar)

6
Modeling and simulation of biospecific affinity chromatographic column dimensionless approach and preliminary adaptation of an existing finite-volume simulator
Modeling and simulation of biospecific affinity chromatographic column dimensionless approach and preliminary adaptation of an existing finite-volume simulator
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Modeling and simulation of biospecific affinity chromatographic column dimensionless approach and preliminary adaptation of an existing finite-volume simulator

Eliana Setsuko Kamimura José Antonio Rabi; World Congress of Food Science and Technology - IUFoST (13. 2006 Nantes, France)

Abstracts; food is life. Nantes : ADRIA/INRA, 2006

Nantes ADRIA/INRA 2006

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2006 Mod ) e outros locais(Acessar)

7
Thermal conductivity of french bread during baking
Thermal conductivity of french bread during baking
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Thermal conductivity of french bread during baking

Gilmar Michel Queiroz Carmen Cecília Tadini 1954-; World Congress of Food Science and technology (11. 2001 Seoul)

Abstracts Seoul : KoSFoST; IUFoST, 2001

Seoul KoSFoST; IUFoST 2001

Item não circula. Consulte sua biblioteca.(Acessar)

8
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)

9
Presence of vitamin C in dehydrated bee pollen produced in georeferenced apiaries from southern Brazil
Presence of vitamin C in dehydrated bee pollen produced in georeferenced apiaries from southern Brazil
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Presence of vitamin C in dehydrated bee pollen produced in georeferenced apiaries from southern Brazil

José Augusto Gasparotto Sattler Bianca Rodrigues de Souza; Ligia Bicudo de Almeida-Muradian; World Congress of Food Science and Technology & Expo (IUFoST) (17. 2014 Montreal)

Book of Abstracts Montreal : Canadian Institute of Food Science and Technology, 2014

Montreal Canadian Institute of Food Science and Technology 2014

Item não circula. Consulte sua biblioteca.(Acessar)

10
Prevention of aflatoxin contamination on peanuts after harvest and during store
Prevention of aflatoxin contamination on peanuts after harvest and during store
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Prevention of aflatoxin contamination on peanuts after harvest and during store

Homero Fonseca J N Nogueira; M A Calori; World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science Technology, 1987

Singapore Singapore Institute of Food Science Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

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