Isotermas de dessorção de filé de bonito (Sarda sarda) desidratado osmoticamente e defumado Desorption isotherms of osmotically dehydrated and smoked Atlantic bonito (Sarda sarda)...

by Míriam D. Hubinger, David Vivanco-Pezantes, Louise E. Kurozawa, Paulo J. A. Sobral
Published 2009-06-01

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

by Camilo Agudelo-Cuartas, Diana Granda-Restrepo, Paulo J.A. Sobral, Hugo Hernandez, Wilson Castro
Published 2020-04-01

Análise térmica da carne de coelhos Thermal analysis of rabbit meat

by Verônica A. Furukawa, Paulo J.A. Sobral, Ana Mônica Q. B. Habitante, Jacinta D.F. Gomes
Published 2004-06-01

Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts

by Alessandra F. Rosa, Mirele D. Poleti, Julio C.C. Balieiro, Marcelo C. César, Paulo J.A. Sobral
Published 2013-10-01

Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

by Lucas Arantes-Pereira, Flávia C. Vargas, Júlio C.C. Balieiro, Ana Monica Q.B. Bittante, Paulo J.A. Sobral
Published 2016-10-01

Mechanical properties of cassava starch films as affected by different plasticizers and different relative humidity conditions

by Jeannine Bonilla Lagos, Nívea M. Vicentini, Rodolfo M.C. Dos Santos, Ana Mônica Q.B. Bittante, Paulo J. A. Sobral
Published 2015-04-01