18 results on '"Colussi, Rosana"'
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2. Characterization of pupunha starch (Bactris gasipaes var. gasipaes) and its application in aerogel production
3. Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches
4. Hydrogel properties of non-conventional starches from guabiju, pinhão, and uvaia seeds
5. Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
6. Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch
7. Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?
8. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches?
9. Postharvest quality and antioxidant activity extension of strawberry fruit using allyl isothiocyanate encapsulated by electrospun zein ultrafine fibers
10. Antimicrobial activity of 3-(p-chlorophenyl)thio citronellal against planktonic and biofilm Staphylococcus aureus cells and its application in biodegradable films
11. Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator
12. Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination
13. High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro
14. Films based on oxidized starch and cellulose from barley
15. Acetylation of rice starch in an aqueous medium for use in food
16. Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct
17. Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches
18. Effect of single and dual heat–moisture treatments on properties of rice, cassava, and pinhao starches
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