Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Paulo Henrique Mariano Marfil"'
Publikováno v:
Revista de Ensino de Engenharia. 41:229-241
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cea93ae1f86234afdbc3f6a17b65595e
https://doi.org/10.37702/ree2236-0158.v41p229-241.2022
https://doi.org/10.37702/ree2236-0158.v41p229-241.2022
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2018-12-11T16:50:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-12-29 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The influence of hydrodynamic conditions in the coacervation medium of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a49e3d885101b92fb31e594e79eaaaf4
https://doi.org/10.1080/10942912.2017.1349139
https://doi.org/10.1080/10942912.2017.1349139
Publikováno v:
Revista Brasileira de Ciência, Tecnologia e Inovação. 5:87
Um dos métodos mais antigos utilizados para conservar um alimento é a secagem. Esse método reduz a quantidade de água do alimento, inviabilizando a multiplicação de microrganismos e as reações bioquímicas de deterioração, porém, tal méto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b22fb81760db4fb502c416a2b0bf8eec
https://doi.org/10.18554/rbcti.v5i2.3968
https://doi.org/10.18554/rbcti.v5i2.3968
Publikováno v:
Food Biophysics. 7:236-243
Texture of gummy gels prepared with gelatin and acid modified corn starch (AMCS) was quantified by instrumental techniques and the gel microstructure was examined by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Ge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::319df8e2958d60c35937bfd636ae47bb
https://doi.org/10.1007/s11483-012-9262-3
https://doi.org/10.1007/s11483-012-9262-3
Publikováno v:
LWT - Food Science and Technology. 41:1642-1647
High temperatures and long drying times used in hot air drying can negatively affect the nutritional quality of the final product. It is generally observed that, if ascorbic acid is well retained, other components are also well retained. Hence, ascor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f9f5b98693961cdaf343f47fd3123b7
https://doi.org/10.1016/j.lwt.2007.11.003
https://doi.org/10.1016/j.lwt.2007.11.003
Autor:
Vânia Regina Nicoletti Telis, Márcia H. Pontieri, Paulo Henrique Mariano Marfil, Felipe H. T. Vasconcelos
Publikováno v:
Química Nova v.39 n.1 2016
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 39, Iss 1, Pp 94-99 (2016)
Química Nova, Volume: 39, Issue: 1, Pages: 94-99, Published: JAN 2016
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 39, Iss 1, Pp 94-99 (2016)
Química Nova, Volume: 39, Issue: 1, Pages: 94-99, Published: JAN 2016
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2018-11-26T16:28:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-01-01. Added 1 bitstream(s) on 2021-07-15T14:31:48Z : No. of bitstreams: 1 S0100-40422016000100094.pdf: 590277 bytes, checksum: 9f5c51826a6cfd32cd4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd133156d6fa2279d170869ee76935e6
https://doi.org/10.5935/0100-4042.20150164
https://doi.org/10.5935/0100-4042.20150164