Galdeano, M.C.

Trabalhos 6

EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF DIFFERENT SORGHUM (Sorghum bicolor L. Moench) EXTRUDATES
Food Processing

José Luis Ramírez Ascheri ¹ ; Galdeano, M.C. ² ; CARVALHO, C.W.P. ³ ; Mattos, M.C. ; Lobo, J.G.N. ; Vargas-Solórzano, J.W. ; Cristina Y. Takeiti ²

¹ Embrapa Agroindústria de Alimentos / Bolsista produtividade CNPq / EMBRAPA ;

² Embrapa Agroindústria de Alimentos ;

³ Embrapa Food Technology

-
43770
EFFECT OF MOISTURE CONTENT AND SCREW SPEED ON THE THERMOPLASTIC EXTRUSION OF LOW-TANNIN COLORED SORGHUM
Food Processing

José Luis Ramírez Ascheri ¹ ; Galdeano, M.C. ² ; CARVALHO, C.W.P. ³ ; Mattos, M.C. ; Lobo, J.G.N. ; Vargas-Solórzano, J.W. ; Cristina Y. Takeiti ²

¹ Embrapa Agroindústria de Alimentos / Bolsista produtividade CNPq / EMBRAPA ;

² Embrapa Agroindústria de Alimentos ;

³ Embrapa Food Technology

-
43765
EFFECT OF THE SCREW CONFIGURATION ON PHYSICAL PROPERTIES OF STARCH BIOPLASTICS
Food Packaging

Cristina Y. Takeiti ¹ ; Galdeano, M.C. ¹ ; José Luis Ramírez Ascheri ² ; CARVALHO, C.W.P. ³ ; Thaísa Moro ⁴ ; JUAN ANTONIO RUANO ORTIZ

¹ Embrapa Agroindústria de Alimentos ;

² Embrapa Agroindústria de Alimentos / Bolsista produtividade CNPq / EMBRAPA ;

³ Embrapa Food Technology ;

⁴ Departamento de Tecnologia de Alimentos / Faculdade de Ciências Aplicadas / Universidade Estadual de Campinas

-
43703
THERMOPLASTIC EXTRUSION OF PEACH PALM FLOUR AND CORN
Food Processing

Carvalho, L.M.J. ; Antonio S. Gomes ; CARVALHO, C.W.P. ¹ ; Galdeano, M.C. ² ; [email protected]

¹ Embrapa Food Technology ;

² Embrapa Agroindústria de Alimentos

-
43701
OSCILATORY RHEOMETRY A TOOL TO UNDERSTAND THE EXTRUSION OF RICE/WHEY BLENDS
Food Processing

[email protected] ; CARVALHO, C.W.P. ¹ ; Mattos, M.C. ; Galdeano, M.C. ² ; Marcio S. Coutinho ; Emerson C. B. Silva

¹ Embrapa Food Technology ;

² Embrapa Agroindústria de Alimentos

-
43471

XVI World Congress of Food Science and Technology - IUFoST

EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF DIFFERENT SORGHUM (Sorghum bicolor L. Moench) EXTRUDATES

EFFECT OF MOISTURE CONTENT AND SCREW SPEED ON THE THERMOPLASTIC EXTRUSION OF LOW-TANNIN COLORED SORGHUM

EFFECT OF THE SCREW CONFIGURATION ON PHYSICAL PROPERTIES OF STARCH BIOPLASTICS

THERMOPLASTIC EXTRUSION OF PEACH PALM FLOUR AND CORN

OSCILATORY RHEOMETRY A TOOL TO UNDERSTAND THE EXTRUSION OF RICE/WHEY BLENDS

Coautores(as) (15)

CARVALHO, C.W.P.

Carvalho, L.M.J.

Cristina Y. Takeiti

Mattos, M.C.

José Luis Ramírez Ascheri

JOS LUIS RAMIREZ ASCHERI

JUAN ANTONIO RUANO ORTIZ

Thaísa Moro

Antonio S. Gomes

Lobo, J.G.N.

Vargas-Solórzano, J.W.

[email protected]

Marcio S. Coutinho

Emerson C. B. Silva

[email protected]

XVI World Congress of Food Science and Technology - IUFoST

Galdeano, M.C.

EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF DIFFERENT SORGHUM (Sorghum bicolor L. Moench) EXTRUDATES

EFFECT OF MOISTURE CONTENT AND SCREW SPEED ON THE THERMOPLASTIC EXTRUSION OF LOW-TANNIN COLORED SORGHUM

EFFECT OF THE SCREW CONFIGURATION ON PHYSICAL PROPERTIES OF STARCH BIOPLASTICS

THERMOPLASTIC EXTRUSION OF PEACH PALM FLOUR AND CORN

OSCILATORY RHEOMETRY A TOOL TO UNDERSTAND THE EXTRUSION OF RICE/WHEY BLENDS

Coautores(as) (15)

CARVALHO, C.W.P.

Carvalho, L.M.J.

Cristina Y. Takeiti

Mattos, M.C.

José Luis Ramírez Ascheri

JOS LUIS RAMIREZ ASCHERI

JUAN ANTONIO RUANO ORTIZ

Thaísa Moro

Antonio S. Gomes

Lobo, J.G.N.

Vargas-Solórzano, J.W.

[email protected]

Marcio S. Coutinho

Emerson C. B. Silva

[email protected]

JOS LUIS RAMIREZ ASCHERI