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DataTítuloAutor(es)TipoAcesso
14-Dez-2015Analysis of an edible coating of chitosan as an alternative to glazing of frozen salmonSilva, Pedro Miguel Peixoto damasterThesisembargoedAccess (3 Years)
27-Jun-2017Analysis of sensory effects of chitosan-based coatings applied on frozen salmon over six-months storageSilva, Pedro Miguel Peixoto da; Soares, Nuno F.; Bourbon, A. I., et al.conferenceAbstractopenAccess
11-Set-2017Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approachSilva, Pedro Miguel Peixoto da; Soares, Nuno Miguel Ferreira; Barbosa, C., et al.conferenceAbstractopenAccess
Fev-2017Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storageSoares, N.; Silva, Pedro Miguel Peixoto da; Barbosa, Carla, et al.articleopenAccess
27-Jun-2017Hybrid gels: influence of water and oil phase on textural and rheological propertiesMartins, Artur J.; Silva, Pedro Miguel Peixoto da; Maciel, José Filipe Gonçalves, et al.conferenceAbstractopenAccess
27-Jun-2017Seventy-day storage under retail-simulated thermal stress conditions: effect on chitosan-based coatings and water glazing applied on frozen salmon (Salmo salar)Vicente, A. A.; Silva, Pedro Miguel Peixoto; Soares, Nuno Miguel FerreiraconferenceAbstractopenAccess
13-Jun-2017The effect of alginate in the protection of probiotics from the harsh conditions of digestionRamos, Philippe E; Silva, Pedro Miguel Peixoto da; Alario, M. M., et al.conferenceAbstractopenAccess