Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Franciny Campos Schmidt"'
Publikováno v:
Journal of Food Engineering. 340:111304
Autor:
Luiz Gustavo Gonçalves Rodrigues, Darlene Cavalheiro, Franciny Campos Schmidt, João Borges Laurindo
Publikováno v:
Food Science and Technology, Vol 32, Iss 1, Pp 187-195 (2012)
Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacu
Publikováno v:
Food Science and Technology, Vol 28, Iss 2, Pp 366-372 (2008)
A impregnação a vácuo (IV) tem sido estudada como uma alternativa para reduzir o tempo dos processos de salga aplicados a diversos alimentos. Neste trabalho, foi investigada a influência da aplicação de vácuo no processo de salga de cortes de
Autor:
Luiz Gustavo Gonçalves Rodrigues, Darlene Cavalheiro, Franciny Campos Schmidt, João Borges Laurindo
Publikováno v:
Food Science and Technology v.32 n.1 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 1, Pages: 187-195, Published: 13 MAR 2012
Food Science and Technology, Vol 32, Iss 1, Pp 187-195 (2012)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 1, Pages: 187-195, Published: 13 MAR 2012
Food Science and Technology, Vol 32, Iss 1, Pp 187-195 (2012)
Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9a8b1df7e5f1f8b065bf073646ebbcfe
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028