Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Santana, Ligia Regina Radomille"'
Publikováno v:
Repositório Institucional da UnicampUniversidade Estadual de CampinasUNICAMP.
Orientadores: Benedito Carlos Benedetti, Jose Maria Monteiro Sigrist
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
Made available in DSpace on 2018-08-12T21:31:38Z (GMT). No. of bitstreams: 1 Santana
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
Made available in DSpace on 2018-08-12T21:31:38Z (GMT). No. of bitstreams: 1 Santana
Externí odkaz:
http://repositorio.unicamp.br/jspui/handle/REPOSIP/256988
Akademický článek
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Akademický článek
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Autor:
Virgens, Ivia Araújo, Pires, Tassia Cavalcante, Santana, Ligia Regina Radomille, Soares, Sérgio Eduardo, Maciel, Leonardo Fonseca, Ferreira, Adriana Cristina Reis, Biasoto, Aline Camarão Telles, Bispo, Eliete da Silva
Publikováno v:
International Journal of Food Science & Technology; Apr2021, Vol. 56 Issue 4, p1905-1917, 13p
Publikováno v:
Food Science and Technology, Volume: 31, Issue: 1, Pages: 238-246, Published: MAR 2011
The sensory quality of 'Douradão' peaches cold stored in three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was studied. After 14, 21 and 28 days of cold storage, samples were withdrawn from CA and kept for 4 days in amb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::125fe73604450a576c89df268908e31d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100037&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100037&lng=en&tlng=en
Publikováno v:
Revista Brasileira de Fruticultura, Volume: 32, Issue: 3, Pages: 700-708, Published: 08 OCT 2010
The sensory, physical and chemical characteristics of 'Douradão' peaches cold stored in different modified atmosphere packaging (LDPE bags of 30, 50, 60, 75µm thickness) were studied. After 14, 21 and 28 days of cold storage (1 ± 1 ºC and 90 ± 5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::05ac94709315dc07111f90310da02247
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000300008&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000300008&lng=en&tlng=en
Autor:
Santana, Ligia Regina Radomille, Benedetti, Benedito Carlos, Sigrist, José Maria Monteiro, Anjos, Valéria Delgado de Almeida, Politano, Estevo
[POR] A elevada incidência de podridões e de lanosidade, sintoma caracterizado por polpa seca e farinácea, perda de sabor e firmeza, são as causas que mais contribuem para a redução da qualidade de pêssegos, durante período prolongado de arma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1291::9a56724ed94b0954d392d9df44461031
https://hdl.handle.net/10317/12278
https://hdl.handle.net/10317/12278
Autor:
Santana, Ligia Regina Radomille de, Carvalho, Rosemary Duarte Sales, Leite, Clicia Capibaribe, Alcântara, Leda Maria, Oliveira, Tchana Weyll S. de
Publikováno v:
Repositório Institucional da UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
p.264-269 Submitted by Rigaud Andréa (andrearigaud16@yahoo.com.br) on 2011-09-27T18:06:35Z No. of bitstreams: 1 30171.pdf: 236341 bytes, checksum: 00eea414628ec03df856d4d2d943aa9c (MD5) Made available in DSpace on 2011-09-27T18:06:35Z (GMT). No. of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::1c038a9f2965a291cbb4f1024f1b1714
http://www.repositorio.ufba.br/ri/handle/ri/2907
http://www.repositorio.ufba.br/ri/handle/ri/2907
Autor:
Bispo, Eliete da Silva, Ferreira, Vera Lúcia Pupo, Santana, Ligia Regina Radomille de, Yotsuyanagi, Katumi
Publikováno v:
Food Science and Technology, Volume: 25, Issue: 2, Pages: 375-381, Published: JUN 2005
A Análise Descritiva Quantitativa(ADQ) foi empregada para caracterização das amostras de pós de cacau que representaram a amplitude do delineamento composto rotacional central 2 do processo de alcalinização dos "nibs" de cacau. As variáveis in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::6e12e276b524b914482bbbbc1684ff94
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200033&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200033&lng=en&tlng=en
Autor:
Bispo, Eliete da Silva, Ferreira, Vera Lúcia Pupo, Santana, Ligia Regina Radomille de, Yotsuyanagi, Katumi
Publikováno v:
Repositório Institucional da UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
p.375-381 Submitted by Rigaud Andréa (andrearigaud16@yahoo.com.br) on 2011-10-03T17:16:13Z No. of bitstreams: 1 25041.pdf: 354673 bytes, checksum: 47262742f29efc8fd6ca9b31f2db6938 (MD5) Made available in DSpace on 2011-10-03T17:16:13Z (GMT). No. of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::ffcb275e0020569ad575bae8024a6055
http://www.repositorio.ufba.br/ri/handle/ri/3043
http://www.repositorio.ufba.br/ri/handle/ri/3043