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1
Thermal inactivation of mango (Mangifera Indica L., variety Palmer) puree peroxidase
Thermal inactivation of mango (Mangifera Indica L., variety Palmer) puree peroxidase
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Thermal inactivation of mango (Mangifera Indica L., variety Palmer) puree peroxidase

Aurea Yuki Sugai 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)

2
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)

3
Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures
Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures

Tatiana Guinoza Matuda Pedro de Alcântara Pessôa Filho 1972-; Carmen Cecília Tadini 1954-; International Symposium on Future of Food Engineering (6. 2006 Varsóvia)

Proceedings Varsóvia : CIGR, 2006

Varsóvia CIGR 2006

Acesso online

4
Investigation of antioxidant activity of cassava starch biobased materials
Investigation of antioxidant activity of cassava starch biobased materials
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Investigation of antioxidant activity of cassava starch biobased materials

Alice Hayashi Pricila Veiga dos Santos; Cynthia Ditchfield; 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)

5
Effect of antimicrobial edible additives on cassava starch biobased films characterization
Effect of antimicrobial edible additives on cassava starch biobased films characterization
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of antimicrobial edible additives on cassava starch biobased films characterization

Ana Claudia do Lago Attarian Viviane Kechichian; Pricila Veiga dos Santos; Cynthia Ditchfield; 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)

6
Biodegradable foams made of cassava starch and fibers influence in the mechanical properties
Biodegradable foams made of cassava starch and fibers influence in the mechanical properties
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Biodegradable foams made of cassava starch and fibers influence in the mechanical properties

Duclerc Fernandes Parra Laura Gonçalves Carr; Patrícia Ponce; Carmen Cecília Tadini 1954-; Ademar Benévolo Lugão; International Symposium on Future of Food Engineering (6. 2006 Varsóvia)

proceedings Varsóvia : CIGR, 2006

Varsóvia CIGR 2006

Item não circula. Consulte sua biblioteca.(Acessar)

7
Investigation of natural additives as pH indicators for cassava starch biobased materials
Investigation of natural additives as pH indicators for cassava starch biobased materials
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Investigation of natural additives as pH indicators for cassava starch biobased materials

Ana Claudia do Lago Attarian Pricila Veiga dos Santos; Cynthia Ditchfield; Duclerc Fernandes Parra; Ademar Benévolo Lugão; 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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