Cynthia Ditchfield
Cynthia Ditchfield
Verified email at usp.br
TitleCited byYear
Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature
AC Souza, R Benze, ES Ferrão, C Ditchfield, ACV Coelho, CC Tadini
LWT-Food Science and Technology 46 (1), 110-117, 2012
1662012
Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch
V Kechichian, C Ditchfield, P Veiga-Santos, CC Tadini
LWT-Food Science and Technology 43 (7), 1088-1094, 2010
1352010
Rheological properties of banana puree at high temperatures
C Ditchfield, CC Tadini, R Singh, RT Toledo
International Journal of Food Properties 7 (3), 571-584, 2004
502004
Development and evaluation of a novel pH indicator biodegradable film based on cassava starch
P Veiga‐Santos, C Ditchfield, CC Tadini
Journal of Applied Polymer Science 120 (2), 1069-1079, 2011
372011
Biodegradable films based on biopolymers for food industries
AC Souza, C Ditchfield, CC Tadini
Innovations in food engineering, 747, 2010
312010
Estudo dos métodos para a medida da atividade de água.
C Ditchfield
Universidade de São Paulo, 2000
212000
Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage
M Kunitake, C Ditchfield, C Silva, R Petrus
Ciência e Agrotecnologia 38 (6), 554-561, 2014
152014
Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel–Bulkley fluid in a tubular heat exchanger
C Ditchfield, CC Tadini, RK Singh, RT Toledo
Journal of food engineering 76 (4), 632-638, 2006
132006
Acompanhamento do processo de amadurecimento da banana nanicão (Musa cavendishii Lamb.)
D Ditchfield, CC Tadini
Anais do XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimentos …, 2002
102002
Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lamb.)
C Ditchfield, CC Tadini, IA Machoshvili, TCV Penna
Brazilian Journal Food Technology 9, 77-82, 2006
92006
Heat transfer during thermal processing of a temperature dependent non-Newtonian fluid in a tubular heat exchanger
C Ditchfield, CC Tadini, RK Singh, RT Toledo
Chemical Engineering and Processing: Process Intensification 46 (5), 472-476, 2007
72007
Investigation of antioxidant activity of cassava starch biobased materials
A Hayashi, P Veiga-Santos, C Ditchfield, CC Tadini
VI International symposium on future of food engineering, Warsaw, Poland, in CD, 2006
72006
Estudo do processamento contínuo do purê de banana (Musa cavendishii Lamb.)
C Ditchfield, CC Tadini
52004
Effect of antimicrobial edible additives on cassava starch biobased films characterization
ACL Attarian, V Kechichian, P Veiga-Santos, C Ditchfield, CC Tadini
Proceedings of the 2nd CIGR Section VI International Symposium on Future of …, 2006
32006
Processo continuo para obtenção de purê de banana (Musa cavendishii): aspectos de engenharia
CC Tadini, C Ditchfield
Carbohidratos en alimentos regionales iberoamericanos, ca18-455, 2006
32006
Cultivar affects the color change kinetics of sugarcane juice
LQ Bomdespacho, BTR Silva, J Lapa-Guimaraes, C Ditchfield, RR Petrus
Food Science and Technology 38, 96-102, 2018
12018
Caracterização reológica da polpa de coco verde em dois estágios distintos de maturação
C Ditchfield, CY Kanzawa, F Makishi, ICF Moraes, AL Gabas
Livro de Resumos, 2011
12011
Efeito da temperatura na cinética de produção de nanocristais de amido de quinoa
MA Leite, ICF Moraes, L Velásquez, C Ditchfield
26. SIICUSP: resumos, 2018
2018
Verificação do grau de resistência e da capacidade prebiótica de amidos modificados
FA Miyoshi, DN Santos, ICF Moraes, C Ditchfield
26. SIICUSP: resumos, 2018
2018
Microwave Processing of Fruits
KN Matsui, C Ditchfield, CC Tadini
Fruit Preservation, 417-440, 2018
2018
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