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Mechanical properties and water vapor transmission in some blends of cassava starch edible films
DF Parra, CC Tadini, P Ponce, AB Lugão
Carbohydrate polymers 58 (4), 475-481, 2004
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
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
TB Tribess, JP Hernández-Uribe, MGC Méndez-Montealvo, EW Menezes, ...
LWT-Food Science and Technology 42 (5), 1022-1025, 2009
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
Experimental and numerical heat transfer in a plate heat exchanger
FCC Galeazzo, RY Miura, JAW Gut, CC Tadini
Chemical Engineering Science 61 (21), 7133-7138, 2006
Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties
AC Souza, GEO Goto, JA Mainardi, ACV Coelho, CC Tadini
LWT-Food Science and Technology 54 (2), 346-352, 2013
Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing
KN Matsui, JAW Gut, PV De Oliveira, CC Tadini
Journal of Food Engineering 88 (2), 169-176, 2008
Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread
LG Carr, CC Tadini
LWT-Food Science and Technology 36 (6), 609-614, 2003
Thermal model validation of plate heat exchangers with generalized configurations
JAW Gut, R Fernandes, JM Pinto, CC Tadini
Chemical Engineering Science 59 (21), 4591-4600, 2004
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
KN Matsui, LM Granado, PV De Oliveira, CC Tadini
LWT-Food Science and Technology 40 (5), 852-859, 2007
Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão)
EW Menezes, CC Tadini, TB Tribess, A Zuleta, J Binaghi, N Pak, G Vera, ...
Plant foods for human nutrition 66 (3), 231-237, 2011
Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough
TG Matuda, S Chevallier, P de Alcântara Pessôa Filho, A LeBail, ...
Journal of Cereal Science 48 (3), 741-746, 2008
Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough
TG Matuda, DF Parra, AB Lugão, CC Tadini
LWT-Food Science and Technology 38 (3), 275-280, 2005
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
LG Carr, MAB Rodas, JCM Della Torre, CC Tadini
LWT-Food Science and Technology 39 (5), 540-547, 2006
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
Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging
AC de Souza, AMA Dias, HC Sousa, CC Tadini
Carbohydrate polymers 102, 830-837, 2014
Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency
AP Franco, LY Yamamoto, CC Tadini, JAW Gut
Journal of Food Engineering 155, 69-78, 2015
Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions
TB Tribess, CC Tadini
Journal of the Science of Food and Agriculture 86 (9), 1328-1335, 2006
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
Perfil sensorial e aceitação de suco de laranja pasteurizado minimamente processado
JCM DELLA TORRE, MAB Rodas, GG Badolato, CC Tadini
Ciência e Tecnologia de Alimentos 23 (2), 105-111, 2003
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