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Carmen Tadini

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Professor

University of Sao Paulo

Brazil

Research Interests

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Professors in Food Science

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Research grant Level 1C

Open Date: 2007-03-01

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Articles (20)

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Collaborators (6)

Bruno Gualano

Professor Titular

University of Sao Paulo

BRAZIL

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Cristina M. Rosell

Head of Department

University of Manitoba

CANADA

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Jorge Gut

Professor

University of Sao Paulo

BRAZIL

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Patrick Perré

Professor

Université Paris-Saclay

FRANCE

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Valérie Guénard-Lampron

Contractual lecturer

AgroParisTech

FRANCE

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Pedro Augusto

Full Professor and Vice-Director of the Chair of Biotechnology

Université Paris-Saclay

FRANCE

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Carmen Tadini

Research Interests

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Articles (20)

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Synergistic Valorization of Cassava Processing Byproducts: Improving Extruded Biocomposites Properties Through Peel Fiber Incorporation

Development and Characterization of 3D-Printable Gummies and Chewable Gels as Food Models for Versatile Applications

Anisotropic Shrinkage Behavior of Overripe Papaya Slices (Carica papaya L. cv. Sunrise) during Convective Drying

Influence of starch-based gels on 3D food printing: Linking printability, texture, rheological properties, and sensory evaluation

Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: Temperature correlations for microwave and conventional thermal processing

White Grape ( <i>Vitis vinifera</i> ) Pomace Powder Characterization for Use as a Sustainable and Healthy Ingredient in Cookies

Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects

A Novel Honey Powder-Based Supplement Containing Carbohydrate and Protein Did Not Improve Endurance Performance in Recreationally Trained Cyclists

Pectin Methylesterase Inactivation Kinetics in the Microwave Pasteurization of Mango Pulp and Nectar

Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths

Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements

Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough

A novel alkylpolyglucoside‐modified montmorillonite‐filled starch bionanocomposites produced by extrusion

Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties

Bio-based multilayer films: A review of the principal methods of production and challenges

Evidence of iso-volume deformation during convective drying of yacón: An extended van Meel model adapted to large volume reduction

Biodegradability of bio‐based materials produced with dry heating treatment‐modified cassava starch

Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier

The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram

Collaborators (6)

Bruno Gualano

Cristina M. Rosell

Jorge Gut

Patrick Perré

Valérie Guénard-Lampron

Pedro Augusto

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