المؤلفون: S.H. Abd El-Alim, N. Ahmad, S.C. Andrés, B. Bal, Lalit M. Bal, A.N. Califano, P. Cerrutti, A.P. Das, T. Dilmaçünal, B.N. Estevinho, D. Futra, A. Gandhi, L.Y. Heng, H. Hosseini, S.M. Hosseini, K.A. Ishak, Sougata Jana, Subrata Jana, A.A. Kassem, B. Kumar, P. Kumar, B. Kuswandi, S. Lee, S. Maiti, T. Maity, L. Marchetti, F. Masood, R. McConchie, D. Mellor, L. Mirmoghtadaie, M.S. Mohamad Annuar, F. Mohanty, D.M. Mostafa, B. Muzzio, N. Naumovski, S. Nayak, A. Paliwal, K.M. Pandey, M. Pathak, P.H.P. Prasanna, C.S. Ranadheera, F. Rocha, S. Sahota, G.K. Satpute, A. Saxena, S. Shojaee-Aliabadi, J. Singh, K. Smita, A.K. Srivastava, S. Suresh, S.K. Swain, J.K. Vidanarachchi, S. Wadhwa, null Yogranjan

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8594adc88dabc5d049a29292717d1c4b
https://doi.org/10.1016/b978-0-12-811942-6.01002-5

المؤلفون: S.C. Andrés, A.N. Califano, Lucas Marchetti, Patricia Cerrutti, B. Muzzio

المساهمون: Oprea, Alexandra Elena

المصدر: Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety

مصطلحات موضوعية: chemistry.chemical_classification, Nanotecnología, Animal fat, Materials science, food.ingredient, BACTERILA NANOCELLULOSE, Sunflower oil, Fatty acid, LOW-FAT MEAT EMULSIONS, TEXTURE, INGENIERÍAS Y TECNOLOGÍAS, Polysaccharide, Proximate composition, Nanocellulose, food, chemistry, Rheology, RHEOLOGY, Denaturation (biochemistry), Food science, Otras Nanotecnología

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d7e8a8fbf3ca8736762ed4c7139a4ea
https://www.sciencedirect.com/science/article/pii/B9780128119426000170

المؤلفون: Liliana B. Garrido, A.N. Califano

المصدر: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 302:24-30

مصطلحات موضوعية: Colloid and Surface Chemistry, Aqueous solution, Materials science, Rheology, Dynamic mechanical analysis, Composite material, Dispersion (chemistry), Dispersant, Viscoelasticity, Polyelectrolyte, Suspension (chemistry)

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::222ea8712e20294eeed243cbf01de228
https://doi.org/10.1016/j.colsurfa.2007.01.036

المؤلفون: A.N. Califano, Noemi Elisabet Zaritzky

المصدر: Journal of Food Process Engineering. 16:159-171

مصطلحات موضوعية: Chemistry, Differential equation, General Chemical Engineering, Numerical analysis, Coordinate system, Heat transfer, Thermodynamics, Mechanics, Heat transfer coefficient, Thermal conduction, Control volume, Food Science, Regular grid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::78ab011763ffad6cfbafb026950f3205
https://doi.org/10.1111/j.1745-4530.1993.tb00314.x

المؤلفون: A.E. Bevilacqua, A.N. Califano

المصدر: Food Chemistry. 43:345-349

مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, Stepwise discriminant analysis, Stepwise regression analysis, food and beverages, Ripening, Cheese ripening, General Medicine, High-performance liquid chromatography, Analytical Chemistry, Lactic acid, Butyric acid, chemistry.chemical_compound, chemistry, Food Science, Organic acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fd39ebe1f95c9e8e72c45297e50d1603
https://doi.org/10.1016/0308-8146(92)90306-m