Cynthia Ditchfield
Cynthia Ditchfield
Verified email at usp.br
Title
Cited by
Cited by
Year
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
2222012
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
1632010
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
542004
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
482011
Biodegradable films based on biopolymers for food industries
AC Souza, C Ditchfield, CC Tadini
Innovation in food engineering: New techniques and products, 511-537, 2010
362010
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
212014
Estudo dos métodos para a medida da atividade de água.
C Ditchfield
Universidade de São Paulo, 2000
212000
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
152006
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
132002
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
112006
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
82007
Investigation of antioxidant activity of cassava starch biobased materials
A Hayashi, P Veiga-Santos, C Ditchfield, CC Tadini
Proceedings of the 2nd CIGR International Symposium on Future of Food …, 2006
62006
Cultivar affects the color change kinetics of sugarcane juice
LQ Bomdespacho, BTR SILVA, J Lapa-Guimaraes, C Ditchfield, ...
Food Science and Technology 38, 96-102, 2018
52018
Estudo do processamento contínuo do purê de banana (Musa cavendishii Lamb.)
C Ditchfield
Escola Politécnica da Universidade de São Paulo, São Paulo-SP (Tese de …, 2004
52004
Estudo dos métodos para a medida de atividade de água. 2000. 174f
C Ditchfield
Dissertação (Mestrado em Engenharia Química)-Universidade de São Paulo, 0
5
Effect of pasteurization temperature on sensory stability of an acidified sugarcane juice beverage
MT Kunitake, C Ditchfield, CO Silva, RR Petrus
Journal of Food Processing & Technology 5 (12), 1, 2014
32014
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
LAJOLO, FM; MENEZES, EW Carbohidratos em alimentos regionales …, 2006
32006
Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties
LE Velásquez-Castillo, MA Leite, C Ditchfield, PJ do Amaral Sobral, ...
International Journal of Biological Macromolecules 143, 93-101, 2020
12020
Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger
C Ditchfield, CC Tadini, RK Singh, RT Toledo
International Congress on Engineering and Food iCEF 9, 0
1
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Articles 1–20