Mitie Sadahira
Mitie Sadahira
Instituto de Tecnologia de Alimentos
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Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose
AL Fadini, FS Rocha, ID Alvim, MS Sadahira, MB Queiroz, RMV Alves, ...
Food Hydrocolloids 30 (2), 625-631, 2013
552013
Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties
MS Sadahira, MI Rodrigues, M Akhtar, BS Murray, FM Netto
Food hydrocolloids 58, 1-10, 2016
402016
Heat transfer model performance in simulation of process deviations
AA Teixeira, MO Balaban, SPM Germer, MS Sadahira, RO Teixeira‐Neto, ...
Journal of food science 64 (3), 488-493, 1999
361999
Propriedades tecnológicas e sensoriais de pães fortificados com ferro
EH Nabeshima, RCSC Ormenese, FM Montenegro, E Toda, MS Sadahira
Food Science and Technology 25 (3), 506-511, 2005
302005
Thermophysical properties of tropical fruit juices
SCSR de MOURA, SPM Germer, DCP Jardim, MS Sadahira
Brazilian Journal of Food Technology (Brazil), 1998
281998
Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose
MS Sadahira, MI Rodrigues, M Akhtar, BS Murray, FM Netto
Lwt 89, 350-357, 2018
242018
Influence of protein–pectin electrostatic interaction on the foam stability mechanism
MS Sadahira, FCR Lopes, MI Rodrigues, FM Netto
Carbohydrate polymers 103, 55-61, 2014
242014
Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties
MS Sadahira, FCR Lopes, MI Rodrigues, AT Yamada, RL Cunha, ...
Carbohydrate polymers 125, 26-34, 2015
222015
Aspectos tecnológicos e sensoriais do guandu [Cajanus cajan (L.) Millsp.] enlatado em diferentes estádios de maturação
MFP Barcelos, DQ Tavares, M Silva, MAC Miranda, SPM Germer, ...
Food Science and Technology 19 (1), 73-83, 1999
71999
Aspectos tecnológicos e sensoriais do guandu [Cajanus cajan (L.) Millsp.] enlatado em diferentes estádios de maturação
MFP Barcelos, DQ Tavares, M Silva, MAC Miranda, SPM Germer, ...
Food Science and Technology 19 (1), 73-83, 1999
71999
Technological and sensorial properties of breads fortified with iron
EH NABESHIMA, RCSC ORMENESE, FM MONTENEGRO
Ciênc. Tecnol. Aliment 25 (3), 506-511, 2005
22005
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