ReP USP - Resultado da busca

Artigo de periodico
Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention (2022)
Badin, Emiliano Emanuel; Augusto, Pedro Esteves Duarte ; Quevedo‐Leon, Roberto Agustín; Ibarz, Albert; Ribotta, Pablo Daniel; Lespinard, Alejandro Rafael
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: COMPOSIÇÃO QUÍMICA, COR, DINÂMICA DOS FLUÍDOS COMPUTACIONAL, FRAMBOESA, PASTEURIZAÇÃO, POLPA, PROCESSAMENTO DE ALIMENTOS
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ABNT
BADIN, Emiliano Emanuel et al. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering, p. 1-16, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14168. Acesso em: 09 jun. 2024.
APA
Badin, E. E., Augusto, P. E. D., Quevedo‐Leon, R. A., Ibarz, A., Ribotta, P. D., & Lespinard, A. R. (2022). Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering, 1-16. doi:10.1111/jfpe.14168
NLM
Badin EE, Augusto PED, Quevedo‐Leon RA, Ibarz A, Ribotta PD, Lespinard AR. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention [Internet]. Journal of Food Process Engineering. 2022 ; 1-16.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1111/jfpe.14168
Vancouver
Badin EE, Augusto PED, Quevedo‐Leon RA, Ibarz A, Ribotta PD, Lespinard AR. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention [Internet]. Journal of Food Process Engineering. 2022 ; 1-16.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1111/jfpe.14168
Artigo de periodico
Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch (2016)
Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: ENZIMAS, AMIDO, REOLOGIA
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ABNT
ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, v. 73, p. 267-273, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.06.010. Acesso em: 09 jun. 2024.
APA
Altuna, L., Ribotta, P. D., & Tadini, C. C. (2016). Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, 73, 267-273. doi:10.1016/j.lwt.2016.06.010
NLM
Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010
Vancouver
Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010
Artigo de periodico
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes (2016)
Altuna, Luz; Romano, Roberto Cesar de Oliveira ; Pileggi, Rafael Giuliano ; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília
Source: International Journal of Food Engineering. Unidade: EP
Subjects: ENZIMAS, AMIDO, PANIFICAÇÃO
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ABNT
ALTUNA, Luz et al. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, v. 12, n. 8, p. 719–728, 2016Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2016-0132. Acesso em: 09 jun. 2024.
APA
Altuna, L., Romano, R. C. de O., Pileggi, R. G., Ribotta, P. D., & Tadini, C. C. (2016). Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes. International Journal of Food Engineering, 12( 8), 719–728. doi:10.1515/ijfe-2016-0132
NLM
Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1515/ijfe-2016-0132
Vancouver
Altuna L, Romano RC de O, Pileggi RG, Ribotta PD, Tadini CC. Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [Internet]. International Journal of Food Engineering. 2016 ; 12( 8): 719–728.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1515/ijfe-2016-0132
Artigo de periodico
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch (2016)
Barrera, Gabriela Noel ; Tadini, Carmen Cecília ; León, Alberto Edel ; Ribotta, Pablo Daniel
Source: Journal of Food Science and Technology. Unidade: EP
Subjects: AMIDO, AMILASES, FERMENTAÇÃO, PÃO
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ABNT
BARRERA, Gabriela Noel et al. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, v. 53, n. 10, p. 3675–3684, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-016-2337-2. Acesso em: 09 jun. 2024.
APA
Barrera, G. N., Tadini, C. C., León, A. E., & Ribotta, P. D. (2016). Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, 53( 10), 3675–3684. doi:10.1007/s13197-016-2337-2
NLM
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s13197-016-2337-2
Vancouver
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s13197-016-2337-2
Artigo de periodico
Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch (2015)
Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: ENZIMAS, AMIDO, REOLOGIA, PÃO
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ABNT
ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. LWT- Food Science and Technology, v. 64, n. 2, p. 867-873, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.06.024. Acesso em: 09 jun. 2024.
APA
Altuna, L., Ribotta, P. D., & Tadini, C. C. (2015). Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. LWT- Food Science and Technology, 64( 2), 867-873. doi:10.1016/j.lwt.2015.06.024
NLM
Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2015 ; 64( 2): 867-873.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2015.06.024
Vancouver
Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2015 ; 64( 2): 867-873.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2015.06.024
Artigo de periodico
Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough (2014)
Sanchez, Diana Buchner de Oliveira; Puppo, Maria C; Añon, Maria C; Ribotta, Pablo Daniel ; León, Alberto Edel ; Tadini, Carmen Cecília
Source: Food and Bioprocess Technology. Unidade: EP
Subjects: PÃO, AMIDO, REOLOGIA
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ABNT
SANCHEZ, Diana Buchner de Oliveira et al. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, v. 7, p. 2865-2876, 2014Tradução . . Disponível em: https://doi.org/10.1007/s11947-013-1246-x. Acesso em: 09 jun. 2024.
APA
Sanchez, D. B. de O., Puppo, M. C., Añon, M. C., Ribotta, P. D., León, A. E., & Tadini, C. C. (2014). Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, 7, 2865-2876. doi:10.1007/s11947-013-1246-x
NLM
Sanchez DB de O, Puppo MC, Añon MC, Ribotta PD, León AE, Tadini CC. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough [Internet]. Food and Bioprocess Technology. 2014 ; 7 2865-2876.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11947-013-1246-x
Vancouver
Sanchez DB de O, Puppo MC, Añon MC, Ribotta PD, León AE, Tadini CC. Effect of maize resistant starch and transglutaminase: a study of fundamental and empirical rheology properties of pan bread dough [Internet]. Food and Bioprocess Technology. 2014 ; 7 2865-2876.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11947-013-1246-x
Parte de monografia/livro
Massa congeladas (2009)
Ribotta, Pablo Daniel; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: Alternativas tecnológicas para la elaboración y la conservación de productos panificados. Unidade: EP
Subjects: MASSAS ALIMENTÍCIAS, CONGELAMENTO
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ABNT
RIBOTTA, Pablo Daniel e PESSÔA FILHO, Pedro de Alcântara e TADINI, Carmen Cecília. Massa congeladas. Alternativas tecnológicas para la elaboración y la conservación de productos panificados. Tradução . Córdoba, Argentina: Universidad Nacional de Córdoba, 2009. . . Acesso em: 09 jun. 2024.
APA
Ribotta, P. D., Pessôa Filho, P. de A., & Tadini, C. C. (2009). Massa congeladas. In Alternativas tecnológicas para la elaboración y la conservación de productos panificados. Córdoba, Argentina: Universidad Nacional de Córdoba.
NLM
Ribotta PD, Pessôa Filho P de A, Tadini CC. Massa congeladas. In: Alternativas tecnológicas para la elaboración y la conservación de productos panificados. Córdoba, Argentina: Universidad Nacional de Córdoba; 2009. [citado 2024 jun. 09 ]
Vancouver
Ribotta PD, Pessôa Filho P de A, Tadini CC. Massa congeladas. In: Alternativas tecnológicas para la elaboración y la conservación de productos panificados. Córdoba, Argentina: Universidad Nacional de Córdoba; 2009. [citado 2024 jun. 09 ]
Trabalho de evento-resumo
Effect of maize resistant starch and transglutaminase on white pan bread dough texture (2008)
Sanchez, Diana Buchner de Oliveira; Tadini, Carmen Cecília ; Ribotta, Pablo Daniel ; León, Alberto Edel
Source: 13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings. Conference titles: International Cereal and Bread Congress. Unidade: EP
Subjects: ALIMENTOS CONGELADOS (CONSERVAÇÃO;QUALIDADE), AMIDO (RESISTÊNCIA), FÍSICO-QUÍMICA (ANÁLISE), PÃO (PRODUÇÃO;DURABILIDADE), REOLOGIA (PROPRIEDADES), TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANCHEZ, Diana Buchner de Oliveira et al. Effect of maize resistant starch and transglutaminase on white pan bread dough texture. 2008, Anais.. Vienna: MAPA/ICC/AETC, 2008. . Acesso em: 09 jun. 2024.
APA
Sanchez, D. B. de O., Tadini, C. C., Ribotta, P. D., & León, A. E. (2008). Effect of maize resistant starch and transglutaminase on white pan bread dough texture. In 13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings. Vienna: MAPA/ICC/AETC.
NLM
Sanchez DB de O, Tadini CC, Ribotta PD, León AE. Effect of maize resistant starch and transglutaminase on white pan bread dough texture. 13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings. 2008 ;[citado 2024 jun. 09 ]
Vancouver
Sanchez DB de O, Tadini CC, Ribotta PD, León AE. Effect of maize resistant starch and transglutaminase on white pan bread dough texture. 13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings. 2008 ;[citado 2024 jun. 09 ]

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