Innovations in starch-based film technology (2008)
- Autores:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Assuntos: BIOFILMES; FILMES COMESTÍVEIS; AMIDO; ENGENHARIA DE ALIMENTOS
- Idioma: Inglês
- Imprenta:
- ISBN: 9780387754291
- Fonte:
- Título do periódico: Food engineering : integrated approaches
-
ABNT
GARCÍA, M. et al. Innovations in starch-based film technology. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 11 maio 2024. -
APA
García, M., Rojas, A. M., Laurindo, J. B., Romero-Bastida, C. A., Grossmann, M. V. E., Martino, M. N., et al. (2008). Innovations in starch-based film technology. In Food engineering : integrated approaches. New York: Springer. -
NLM
García M, Rojas AM, Laurindo JB, Romero-Bastida CA, Grossmann MVE, Martino MN, Flores S, Zamudio-Flores PB, Mali S, Zaritzky NE, Sobral PJ do A, Famá L, Bello-Pérez LA, Yamashita F, Beleia A del P. Innovations in starch-based film technology. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 maio 11 ] -
Vancouver
García M, Rojas AM, Laurindo JB, Romero-Bastida CA, Grossmann MVE, Martino MN, Flores S, Zamudio-Flores PB, Mali S, Zaritzky NE, Sobral PJ do A, Famá L, Bello-Pérez LA, Yamashita F, Beleia A del P. Innovations in starch-based film technology. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 maio 11 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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- Drying temperature and relative humidity effects on mechanical properties of amaranth flour films plasticized with glycerol
- Effects of drying temperature and relative humidity on the color, solubility and mechanical properties of two types of soy protein films
- Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda)
- Optimization of the dehydration process of soy protein films
- Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)
- Estudio de la cristalinidad, microestructura, propiedades mecánicas y de barrera de las películas de amaranto (Amaranthus caudatus)
- Estudo da gelificacao da gema do ovo durante o congelamento, utilizando medidas visco-elasticas
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