Browsing by Subject ultrafiltration

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Showing results 1 to 11 of 11
PreviewIssue DateTitleAuthor(s)AdvisorType
2008Degumming of corn oil/hexane miscella using a ceramic membranede Souza, MP; Petrus, JCC; Goncalves, LAG; Viotto, LA-Artigo de periódico
2005Degumming of vegetable oil by microporous membranede Moura, JMLN; Goncalves, LAG; Petrus, JCC; Viotto, LA-Artigo de periódico
2003Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing processSpadoti, LM; Dornellas, JRF; Petenate, JA; Roig, SM-Artigo de periódico
2014Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteasesde Castro, RJS; Sato, HH-Artigo de periódico
1999Production of a banana (Musa cavendishii) extract containing no polyphenol oxidase by ultrafiltrationTanada-Palmu, P; Jardine, J; Matta, V-Artigo de periódico
2003Study of fouling mechanism in pineapple juice clarification by ultrafiltrationde Barros, STD; Andrade, CMG; Mendes, ES; Peres, L-Artigo de periódico
1-Jan-2011Characterization of interactions between natural organic matter and metals by tangential-flow ultrafiltration and ICP OESSantos, Adilson C.; Romão, Luciane P. C.; Oliveira, Valéria L. de; Santos, Mônica C.; Garcia, Carlos A. B.; Pescara, Igor C.; Zara, Luiz F.-Artigo de periódico
2008The optimisation of soybean oil degumming on a pilot plant scale using a ceramic membraneRibeiro, APB; Bei, N; Goncalves, LAG; Petrus, JCC; Viotto, LA-Artigo de periódico
2006Use of low concentration factor ultrafiltration retentates in reduced fat "Minas Frescal" cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptanceda Cunha, CR; Viotto, WH; Viotto, LA-Artigo de periódico
2004Use of low concentration factor ultrafiltration retentates in reduced-fat Minas Frescal cheese manufacture: effect on yield and sensory propertiesCunha, CR; Viotto, LA; Viotto, WH-Artigo de periódico
1-Apr-1998Estudo dos parâmetros da ultrafiltração de permeado de soro de queijo fermentado por Lactococcus lactis subsp. lactisBRONSTEIN, Viviane; MONTE ALEGRE, Ranulfo-Artigo de periódico