2022
MARQUES, B.C. ; RAYO-MENDEZ, L.M. ; TADINI, C.C. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). FOOD CHEMISTRY, 367(15), p. 130639, 2022. doi
COSTA, H.C.B.; CAVALCANTE, T.A.B.B.; GUT, J.A.W.; SILVA, D.O.; VIEIRA, L.A.M. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. JOURNAL OF FOOD ENGINEERING, 314, 110799, 2022. doi
TADINI, C. C. ; GUT, J. A. W. The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products. FRONTIERS IN NUTRITION, v. 9, p. 853638, 2022. doi
GUT, J. A. W. Response to -Non-thermal microwave effects: Conceptual and methodological problems-. FOOD CHEMISTRY, v. 390, p. 133216, 2022. doi
RUSSO, G.; GUT, J. A. W. Study of heat transfer coefficients and temperature distribution in a continuous flow pasteurizer with helical tubes using model fluids in laminar flow. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 18, p. 559-570, 2022. doi
OISHI, T.K. ; POUZADA, E.V.S. ; GUT, J.A.W. EXPERIMENTAL VALIDATION OF A MULTIPHYSICS MODEL FOR THE MICROWAVE-ASSISTED PASTEURIZATION OF APPLE JUICE. Digital Chemical Engineering, v. PSE, p. 100053, 2022. doi
MARQUES, BIANCA CRISTINE; PLANA-FATTORI, ARTEMIO; FLICK, DENIS; TADINI, CARMEN CECILIA. Convective drying of yacón (Smallanthus sonchifolius) slices: A simple physical model including shrinkage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 159, p. 113151, 2022. doi
LA FUENTE, CARLA I.A.; DO VAL SIQUEIRA, LARISSA; AUGUSTO, PEDRO ESTEVES DUARTE; TADINI, CARMEN C. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science & Emerging Technologies, v. 75, p. 102906, 2022. doi
LEITE, JULIANA A.S.; ROBINSON, RANDALL C.; SALCEDO, JAIME; RACT, JULIANA N.R.; QUINTAL, VIRGINIA S.; TADINI, CARMEN C.; BARILE, DANIELA. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 161, p. 113306, 2022. doi
LA FUENTE, CARLA I. A.; DO VAL SIQUEIRA, LARISSA; AUGUSTO, PEDRO ESTEVES DUARTE; TADINI, CARMEN C. Bio-Based Plastic Based on Ozonated Cassava Starch Produced by Extrusion. JOURNAL OF POLYMERS AND THE ENVIRONMENT, v. 30, p. 1, 2022. doi
2021
PAES, M.S.; PESSOA FILHO, P.A.; TADINI, C.C. Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 139, p. 110569, 2021. doi
KUBO, M.T.K. ; DOS REIS, B.H.G. ; SATO, L.N.I. ; GUT, J.A.W. Microwave And Conventional Thermal Processing Of Soymilk: Inactivation Kinetics Of Lipoxygenase And Trypsin Inhibitors Activity. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 145, p. 111275, 2021. doi
PETRUS, R.R.; SOBRAL, P.J.A.; TADINI, C.C.; GONÇALVES, C.B. The NOVA classification system: A critical perspective in food science. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 116, p. 603-608, 2021. doi
AMARO, K.C.; TADINI, C.C. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 150, p. 111907, 2021. doi
COSTA, H.C.B.; SIGUEMOTO, E.S.; CAVALCANTE, T.A.B.B.; SILVA, D.O.; VIEIRA, L.A.M.; GUT, J.A.W. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341(2), p. 128287, 2021. doi
SIQUEIRA, L.V.; ARIAS, A.I.F.; MANIGLIA, B.C.; TADINI, C.C. Starch-based biodegradable plastics: methods of production, challenges and future perspectives. CURRENT OPINION IN FOOD SCIENCE, v. 38, p. 122-130, 2021. doi
SIGUEMOTO, E.S.; GUT, J.A.W.; DIMITRAKIS, G.; CURET, S.; BOILLEREAUX, L. Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp. FOODS, 10(8), p. 1903, 2021. doi
VEDOVE, T.M.A.R.D. ; MANIGLIA, B.C. ; TADINI, C.C. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. JOURNAL OF FOOD ENGINEERING, v. 289, p. 110274, 2021. doi
LLANOS, J.H.R.; TADINI, C.C.; GASTALDI, E. New strategies to fabricate starch/chitosan-based composites by extrusion. JOURNAL OF FOOD ENGINEERING, v. 290, p. 110224, 2021. doi
OISHI, T.K. ; GUT, J.A.W. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 17(9), p.737-745, 2021. doi
PINTO, R.O.M.; DO NASCIMENTO, R.B.; JERMOLOVICIUS, L.A.; JURKIEWICZ, C.; GUT, J.A.W.; PINTO, U.M.; LANDGRAF, M. Microbiological feasibility of microwave processing of coconut water. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 145, p. 111344, 2021. doi
LA FUENTE, C.I.A. ; DE SOUZA, A.T.; TADINI, C.C.; AUGUSTO, P.E.D. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties. JOURNAL OF POLYMERS AND THE ENVIRONMENT, v. 29, p. 1908-1920, 2021. doi
RAYO-MENDEZ, L.M. ; KOSHIMA, C.C. ; PESSOA FILHO, P.A. ; TADINI, C.C. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). JOURNAL OF FOOD ENGINEERING, v. 292, p. 110356, 2021. doi
FORTES, N.H.M.; GUT, J.A.W. Correction of residence time distribution measurements for short holding times in pasteurization processes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 17(1), P.11-26, 2021. doi
CAVALCANTE, T.A.B.B.; FUNCIA, E.S.; GUT, J.A.W. Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340(15), p. 127911, 2021. doi
2020
FUNCIA, E.S. ; GUT, J.A. W. ; SASTRY, S.K. . Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. Food and Bioprocess Technology, v. 13, p. 1206-1214, 2020. doi
LA FUENTE, CARLA I. A. ; CASTANHA, NANCI ; MANIGLIA, BIANCA C. ; Tadini, Carmen C. ; AUGUSTO, PEDRO ESTEVES DUARTE . Biodegradable Films Produced from Ozone-Modified Potato Starch. Journal of Packaging Technology and Research, v. 4, p. 3-11, 2020. doi
KUBO, M.T.K. ; SIGUEMOTO, E.S. ; FUNCIA, E.S. ; AUGUSTO, P.E.D. ; CURET, S. ; BOILLEREAUX, L. ; SASTRY, S.K. ; GUT, J.A.W. . Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 36-48, 2020. doi
2019
SIGUEMOTO, ÉRICA S. ; PURGATTO, EDUARDO ; HASSIMOTTO, NEUZA M.A. ; GUT, JORGE A.W. . Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 111, p. 853-860, 2019. doi
MARTINS, C. P. C.; CAVALCANTI, R. N.; COUTO, S. M.; GUT, J.A.W.; CRUZ, A. G.; RAMASWAMY, H. S.; TADINI, C. C. Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 18, p. 67-83, 2019. doi
SIGUEMOTO, ÉRICA S. ; RECHE, LEANDRO LEITE ; GUT, JORGE A. W. ; PALMA, MAURI S. A. Residence time distribution of a capillary micro-reactor used for pharmaceutical synthesis. CHEMICAL ENGINEERING & TECHNOLOGY, v. 43, p. 429-435, 2019. doi
BESSA, LARISSA CASTELLO BRANCO ALMEIDA ; ROBUSTILLO, MARIA DOLORES ; MARQUES, BIANCA CRISTINE ; TADINI, CARMEN CECILIA ; PESSÔA FILHO, PEDRO DE ALCÂNTARA . Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane. FUEL, v. 237, p. 1132-1140, 2019. doi
GOMEZ, A V ; BISWAS, ATANU ; TADINI, CARMEN ; FURTADO, R. ; ALVES, C. ; CHENG, HUAI N. . Use of Natural Deep Eutectic Solvents for Polymerization and Polymer Reactions. JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY, v. 30, p. 717-726, 2019. doi
GOMEZ, A V ; TADINI, CARMEN ; BISWAS, ATANU ; BUTTRUM, M. ; KIM, S. ; BODDU, V. ; CHENG, H. N. . Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT-FOOD SCIENCE AND TECHNOLOGY, v. 107, p. 79-88, 2019. doi
LEITE, J. A. S. ; QUINTAL, V. S. ; TADINI, CARMEN . Dielectric Properties of Infant Formulae, Human Milk and Whole and Low-Fat Cow Milk Relevant for Microwave Heating. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 15, p. 1, 2019. doi
BESSA, LARISSA CASTELLO BRANCO ALMEIDA ; ROBUSTILLO, MARIA DOLORES ; SILVA, E. C. ; TADINI, CARMEN ; MEIRELLES, Antonio José de Almeida ; Pessoa Filho, P. A. . Influence of Additives (Isoamyl Laurate or Isoamyl Nonanoate) in the Solid-Liquid Equilibrium of Fatty Acid Ethyl Esters. JOURNAL OF CHEMICAL AND ENGINEERING DATA, v. 64, p. 2062-2074, 2019. doi
MARIA RAYO-MENDEZ, LINA ; VERÓNICA GÓMEZ, ANALÍA ; CECILIA TADINI, CARMEN . Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. FOOD CHEMISTRY, v. 294, p. 539-541, 2019. doi
CAVALCANTI, RODRIGO N. ; BALTHAZAR, CELSO F. ; ESMERINO, ERICK A. ; FREITAS, MÔNICA Q. ; SILVA, MÁRCIA C. ; RAICES, RENATA S.L. ; GUT, JORGE A.W. ; CRUZ, ADRIANO G. ; TADINI, CARMEN C. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. INTERNATIONAL DAIRY JOURNAL, v. 97, p. 120-130, 2019. doi
LEITE, JULIANA A.S. ; MIGOTTO, AUREA M.A. ; LANDGRAF, Mariza ; QUINTAL, VIRGINIA S. ; Gut, Jorge A.W. ; Tadini, Carmen C. . Pasteurization efficiency of donor human milk processed by microwave heating. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 115, p. 108466, 2019. doi
LA FUENTE, CARLA I.A. ; DE SOUZA, ANDRESSA TAMYRIS ; Tadini, Carmen C. ; AUGUSTO, PEDRO ESTEVES DUARTE . Ozonation of cassava starch to produce biodegradable films. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v. 141, p. 713-720, 2019. doi
2018
LLANOS, JAIBER H. R.; TADINI, CARMEN C.. Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers. International Journal of Biological Macromolecules, v. 107, n. A, p. 371-382, FEB 2018. doi
SIGUEMOTO, ERICA SAYURI; GUT, JORGE ANDREY WILHELMS; MARTINEZ, ANTONIO; RODRIGO, DOLORES. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 45, p. 84-91, FEB 2018. doi
SIGUEMOTO, ÉRICA SAYURI ; PEREIRA, LETÍCIA JYO ; GUT, JORGE ANDREY WILHELMS. Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects. Food and Bioprocess Technology, v. 11, p. 1359-1369, 2018. doi
SIGUEMOTO, ÉRICA SAYURI ; PIRES, MARCOS NEVES ; FUNCIA, EDUARDO DOS SANTOS ; GUT, JORGE ANDREY WILHELMS . Evaluation and modeling of a microwave-assisted unit for continuous flow pasteurization of liquid foods: Residence time distribution, time-temperature history, and integrated lethality. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 8, p. e12910, 2018. doi
SIGUEMOTO, ÉRICA SAYURI ; FUNCIA, EDUARDO DOS SANTOS ; PIRES, MARCOS NEVES ; GUT, JORGE ANDREY WILHELMS . Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. FOOD AND BIOPRODUCTS PROCESSING, v. 111, p. 45-53, 2018. doi
SOBREIRO, PEDRO HENRIQUE ; SATO, LAURA NAOMI ISOZAKI ; GUT, JORGE ANDREY WILHELMS . Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, p. e12858, 2018. doi
DANTAS, JORGE ALIOMAR TROCOLI ABDON ; GUT, JORGE ANDREY WILHELMS. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers. JOURNAL OF FOOD PROCESS ENGINEERING, v. 1, p. e12897, 2018. doi
2017
ROJAS, MELIZA LINDSAY; TREVILIN, JULIA HELLMEISTER; FUNCIA, EDUARDO DOS SANTOS; WILHELMS GUT, JORGE ANDREY; DUARTE AUGUSTO, PEDRO ESTEVES. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water.ULTRASONICS SONOCHEMISTRY, v. 36, p. 173-181, MAY 2017. doi
SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables.FOOD SCIENCE AND TECHNOLOGY, v. 37, n. 1, p. 148-153, DEC 2017. doi
LA FUENTE, C. I. A.; ZABALAGA, R. F.; TADINI, C. C.. Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 44, n. SI, p. 123-130, DEC 2017. doi
LA FUENTE, CARLA I. A.; TADINI, CARMEN C.. Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches.INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 13, n. 11, NOV 2017. doi
CHAGURI, LIVIA; SANCHEZ, MARIANA S.; FLAMMIA, VERONICA P.; TADINI, CARMEN C. Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture.Food and Bioprocess Technology, v. 10, n. 4, p. 615-629, APR 2017. doi
FRANCO, ARLET PATRICIA; TADINI, CARMEN CECILIA; WILHELMS GUT, JORGE ANDREY. Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, n. 2, p. 1468-1488, 2017. doi
2016
HOFFMANN SARDÁ, F.A.; GIUNTINI, E.B.; GOMEZ, M.L.P.A.; LUI, M.C.Y.; NEGRINI, J.A.E.; TADINI, C.C.; LAJOLO, F.M.; MENEZES, E.W. Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers. Journal of Functional Foods, v. 24, p. 63-74, 2016. doi
SIGUEMOTO, E.S.; GUT, J.A.W. Dielectric Properties of Cloudy Apple Juices Relevant to Microwave Pasteurization. Food and Bioprocess Technology (Print), p. 1345-1357, 2016. doi
DE LÉIS, C.M.; NOGUEIRA, A.R.; KULAY, L.; TADINI, C.C. Environmental and energy analysis of biopolymer film based on cassava starch in Brazil. Journal of Cleaner Production, v. 143, p. 76-89, 2016. doi
ZABALAGA, R.; FUENTE, C.I.A.L.; TADINI, C.C. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, v. 187, p. 62-69, 2016. doi
ROJAS, M.L.; TREVILIN, J.H.; FUNCIA, E.S.; GUT, J.A.W.; AUGUSTO, P.E.D. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, v. 36, p. 173-181, 2016. doi
ALTUNA, L.; RIBOTTA, P.D.; TADINI, C.C. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 73, p. 267-273, 2016. doi
ALTUNA, L.; ROMANO, R.C.O.; PILEGGI, R.G.; RIBOTTA, P.D.; TADINI, C.C. Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes. International Journal of Food Engineering, v. 12, p. 719-728, 2016. doi
BARRERA, G.N.; TADINI, C.C.; LEÓN, A.E.; RIBOTTA, P.D. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, v. 53, p. 3675-3684, 2016. doi
JOLY, M.; GUT, J.A.W. Chemical Engineering and Operations Research: A Passing Flirtation or Marriage?. Revista de Graduação USP, v. 1, p. 5-12, 2016. doi
TRIBOLI, E.P.D.R.; GUT, J.A.W. Study of spray-dried yoghurt production in a pilot-scale equipment using drying agents to reduce wall deposition. International Journal of Food Engineering, v. 12, p. 793-803, 2016. doi
2015
AGUIAR, H.F.; ROVEDA Jr., A. C.; PIVA, R.J. ; ONODA, K.A.; MIYAKAWA, A.A.; KRIEGER, J.E.; FRANCO, D. W.; TADINI, C.C. Compatibility of cassava starch films as nitric oxide carrier for potential medical device. Journal of Applied Polymer Science, 132, 2015. doi
FRANCO, A.P. ; YAMAMOTO, L.Y. ; TADINI, C.C. ; GUT, J.A.W. Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency. Journal of Food Engineering, v. 155, p. 69-78, 2015. doi
MENDEZ, L.M.R.; CARVALHO, L.C.; SARDA, F.; DACANAL, G.; MENEZES, E.W.; TADINI, C.C. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, p. 461-469, 2015. doi
ALTUNA, L.; RIBOTTA, P.D.; TADINI, C.C. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 64, p. 867-873, 2015. doi
MORAIS, A.O. ; GUT, J.A.W. Determination of the effective radial thermal diffusivity for evaluating enhanced heat transfer in tubes under non-newtonian laminar flow. Brazilian Journal of Chemical Engineering, v. 32, p. 445-454, 2015. doi
2014
ROVEDA, A.C.; AGUIAR, H.F.; MIRANDA, K.M.; TADINI, C.C.; FRANCO, D.W. Light-triggered and cysteine-mediated nitric oxide release from a biodegradable starch-based film. Journal of Materials Chemistry B, 2, 7232-7242, 2014. doi
SANCHEZ, D.B.O.; PUPPO, M.C.; ANON, M.C.; RIBOTTA, P.D.; LEÓN, A.E.; TADINI, C.C. Effect of maize resistant starch and transglutaminase: A study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, v. 7, p. 2865-2876, 2014. doi
GUTIERREZ, C.G.C.C.; DINIZ, G.N.; GUT, J.A.W. Dynamic simulation of a plate pasteurizer unit: mathematical modeling and experimental validation. Journal of Food Engineering, v. 131, p. 124-134, 2014. doi
GÓMEZ, A.V.; FERRERO, C.; PUPPO, C.; TADINI, C.C.; ABRAHAM, A.G. Fermented milk obtained with kefir grains as an ingredient in breadmaking. International Journal of Food Science & Technology, v. 49, p. 2315-2322, 2014. doi
SOUZA, A.C.; DIAS, A.M.A.; SOUSA, H.C.; TADINI, C.C. Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging. Carbohydrate Polymers, v.102, p.830-837 2014. doi
AGUIAR, H.F.; GUT, J.A.W. Continuous HTST pasteurization of liquid foods with plate heat exchangers: Mathematical modeling and experimental validation using a time-temperature integrator. Journal of Food Engineering, v. 123, p. 78-86, 2014. doi
2013
GOMES, A.; OLIVEIRA, D.B.; TADINI, C.C.; ANON, M.C.; PUPPO, M.C. Emulsifiers: effects on quality of fiber enriched-wheat bread. Food and Bioprocess Technology, 6(5), 1228-1239, 2013. doi
SOUZA, A.C.; GOTO, G.E.; MAINARDI, J.A.; COELHO, A.C.V.; TADINI, C.C. Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, 54(2), 346-352, 2013. doi
2012
PEGORARO, P.R.; MARANGONI, M.; GUT, J.A.W. Residence time distribution models derived from non-ideal laminar velocity profiles in tubes. Chemical Engineering & Technology, 35, 1593-1603, 2012. doi
KECHICHIAN, V.; CRIVELLARI, G.P.; GUT, J.A.W.; TADINI, C.C. Modeling of continuous thermal processing of a non-newtonian liquid food under diffusive laminar flow in a tubular system. International Journal of Heat and Mass Transfer, 55(21-22), 5783–5792, 2012. doi
ZULETA, A.; BINAGHI, M.J.; GRECO, C.B.; AGUIRRE, C.; DE LA CASA, L.; TADINI, C.; RONAYNE DE FERRER, P.A. Diseño de panes funcionales a base de harinas no tradicionales. Revista Chilena de Nutrición, 39, 58-64, 2012. doi
SOUZA, A.C.; BENZE, R.; FERRÃO, E.S.; DITCHFIELD, C.; COELHO, A.C.V.; TADINI, C.C. Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, 46(1), 110-117, 2012. doi
AGUIAR, H.F.; YAMASHITA, A.S.; GUT, J.A.W. Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, 47(1), 110-116, 2012. doi
2011
GUTIERREZ, C.G.C.C.; DIAS, E.F.T.S.; GUT, J.A.W. Investigation of the residence time distribution in a plate heat exchanger with series and parallel arrangements using a non-ideal tracer detection technique. Applied Thermal Engineering, 31(10), 1725-1733, 2011. doi
MENEZES, E.W.; TADINI, C.C.; TRIBESS, T.B.; ZULETA, A.; BINAGHI, J.; PAK, N.; VERA, G.; DAN, M.C.T.; B., A.C.; CORDENUNSI, B.R.; LAJOLO, F.M. Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods for Human Nutrition (Dordrecht), 66(3), 231-237, 2011. doi
MATUDA, T.G.; PESSOA-FILHO, P.A.; TADINI, C.C. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science, 53, 126-132, 2011. doi
VEIGA-SANTOS, P.; DITCHFIELD, C.; TADINI, C.C. Development and evaluation of a novel pH indicator biodegradable film based on cassava starch. Journal of Applied Polymer Science, 120, 1069-1079, 2011. doi
2010
KECHICHIAN, V.; DITCHFIELD, C.; VEIGA-SANTOS, P.; TADINI, C.C. Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, 43, 1088-1094, 2010. doi
GUTIERREZ, C.G.C.C.; DIAS, E.F.T.S.; GUT, J.A.W. Residence time distribution in holding tubes using generalized convection model and numerical convolution for non-ideal tracer detection. Journal of Food Engineering, 98(2), 248-256, 2010. doi
CABRAL, R.A.F.; GUT, J.A.W.; TELIS, V.R.N.; TELIS-ROMERO, J. Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger. Brazilian Journal of Chemical Engineering, 27, 563-571, 2010. doi
FLAUZINO, R.D.; GUT, J.A.W.; TADINI, C.C.; TELIS-ROMERO, J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, 33(5), 820-836, 2010. doi
2009
TRIBESS, T.B.; RODAS, M.A.B.; TORRE, J.C.M.D.; TADINI, C.C. The effect of refrigerated storage on sensory profile and physical-chemical characteristics of minimally pasteurized orange juice. Journal of Food Processing and Preservation, 33, 264-280, 2009. doi
MURASAKI-ALIBERTI, N.C.; DA SILVA, R.M.S. ; GUT, J.A.W.; TADINI, C.C. Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water. International Journal of Food Science & Technology, 44, pp.2662-2668, 2009. doi
TRIBESS, T.B.; HERNANDEZ-URIBE, J.P.; MENDEZ-MONTEALVO, M.G.C.; MENEZES, E.W.; BELLO-PEREZ, L.A.; TADINI, C.C. Thermal properties and resistant-starch content og green banana flour (Musa cavendishii) produced at different drying conditions. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 42, 1022-1025, 2009. doi
TRIBESS, T.B.; RODAS, M.A.B.; TORRE, J.C.M.D.; TADINI, C.C. The effect of refrigerated storage on sensory profile and physical-chemical characteristics of minimally pasteurized orange juice. Journal of Food Processing and Preservation, 33, 264-280, 2009. doi
2008
MATSUI, K.N.; GUT, J.A.W.; de OLIVEIRA, P.V.; TADINI, C.C. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88, 169-176, 2008. doi
MIURA, R.Y.; GALEAZZO, F.C.C.; TADINI, C.C.; GUT, J.A.W. The effect of flow arrangement on the pressure drop of plate heat exchangers. Chemical Engineering Science, 63, p.5386-5393, 2008. doi
MATUDA, T.G.; CHEVALLIER, S.; PESSOA FILHO, P.A.; LEBAIL, A.; TADINI, C. C. Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, 48, 741-746, 2008. doi
2007
TAVARES, D.T.; ALCANTARA, M.R.; TADINI, C.C.; TELIS-ROMERO, J. Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures. International Journal of Food Properties, 10(4), 829-839, 2007. doi
CAMARGO, R.J.; TADINI, C.C.; SABATO, S.F. Physical-chemical analyses of irradiated papayas (Carica papaya L.). Radiation Physics and Chemistry, 76, 1866-1868, 2007. doi
CAREZZATO, A.; ALCANTARA, M.R.; TELIS-ROMERO, J.; TADINI, C.C.; GUT, J.A.W. Non-Newtonian heat transfer on a plate heat exchanger with generalized configurations. Chemical Engineering and Technology, 30(1), 21-26, 2007. doi
MATSUI, K.N.; GRANADO, L.M.; OLIVEIRA, P.V. de; TADINI, C.C. Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions, Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 40, 852-859, 2007. doi
DITCHFIELD, C.; TADINI, C.C.; SINGH, R.K.; TOLEDO, R.T. Heat transfer during thermal processing of a temperature dependent non-Newtonian fluid in a tubular heat exchanger. Chemical Engineering and Processing, 46(5), 472-476, 2007. doi
2006
GALEAZZO, F.C.C. ; MIURA, R.Y. ; GUT, J.A.W. ; TADINI, C.C. Experimental and numerical heat transfer in a plate heat exchanger. Chemical Engineering Science, 61(21), p.7133-7138, 2006. doi
DITCHFIELD, C.; MACHOSHVILI, I.A.; PENNA, T.C.V.; TADINI, C.C. Polyphenol oxidade and peroxidase thermal inactivation kinetics used as indicators for pasteurization of acidified banana puree (Musa cavendishii, Lamb.). Brazilian Journal of Food Technology, 9(1), 77-82, 2006. doi
SANTOS, P.V. dos; TADINI, C.C. Mechanical properties of biofilms based on cassava starch, Italian Journal of Food Science, 18(special issue), 145-151, 2006. doi
TRIBESS, T.B.; TADINI, C.C. Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature-time process conditions. Journal of the Science of Food and Agriculture, 86, 1328-1335, 2006. doi
DITCHFIELD, C.; TADINI, C.C.; SINGH, R.K.; TOLEDO, R.T. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger, Journal of Food Engineering, 76(4), p. 632-638, 2006. doi
ASSIS, M.M.M.; LANNES, S.C. da S.; TADINI, C.C.; TELIS, V.R.N.; ROMERO, J.T. Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.), European Food Research and Technology, 223(5), 585-593, 2006. doi
CARR, L.G.; RODAS, M.A.B.; DELLA, J.C.M.; TADINI, C.C. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread. Lebensmittel-Wissenschaft Und -Technologie – Food Science And Technology, 39(5), p.540-547, 2006. doi
2005
GUT, J.A.W.; PINTO, J.M. GABAS, A.L.; TELIS-ROMERO, J. Continuous pasteurization of egg yolk: Thermophysical properties and process simulation, Journal of Food Process Engineering, 28(2), p.181-203, 2005. doi
GUT, J.A.W.; PINTO, J.M. Optimal design of continuous sterilization processes with plate heat exchangers. Computer Aided Chemical Engineering, v. 20A, p.919-924, 2005. doi
MATUDA, T.G; PARRA, D.F.; LUGÃO, A.; TADINI, C.C. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. Lebensmittel-Wissenschaft Und -Technologie – Food Science And Technology, 38(3), p.275-280, 2005. doi
COLLET, L.S.F.C.A.; SHIGEOKA, D.S.; BADOLATO, G.G.; TADINI, C.C. A Kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice. Journal of Food Engineering, 69(1), p.125-129, 2005. doi
2004
TADINI, C.C. Characterization of Brazilian Cheese Enriched with Calcium Caseinate by Principal Component Analysis. Brazilian Journal of Food Technology, 7(2), p.191-199, 2004. doi
PARRA, D.F.; TADINI, C.C.; PONCE, P.; LUGÃO, A. Mechanical properties and water vapor transmission in some blends of cassava starch edible films. Carbohydrate Polymers, 58(4), p.475-481, 2004. doi
DITCHFIELD, C.; TADINI, C.C.; SINGH, R.K.; TOLEDO, R.T. Rheological properties of banana puree at high temperatures. International Journal of Food Properties, 7(3), p.571-584, 2004. doi
GUT, J.A.W.; FERNANDES, R.; PINTO, J.M.; TADINI, C.C. Thermal Model Validation of Plate Heat Exchangers with Generalized Configurations. Chemical Engineering Science, 59, p.4589-4598, 2004. doi
GUT, J.A.W.; PINTO, J.M. Optimal Configuration Design for Plate Heat Exchangers. International Journal of Heat and Mass Transfer, 47(22), p.4833-4848, 2004. doi
2003
CARR, L.G.; TADINI, C.C. Influence of yeast and vegetable shortening on physical and textural parameters on frozen part baked French Bread. Lebensmittel-Wissenschaft Und -Technologie – Food Science And Technology, 36, p.609-614, 2003. doi
TORRE, J.C.M.D.; RODAS, M.A.B.; BADOLATO, G.G.; TADINI, C.C. Perfil Sensorial e Aceitação de Suco de Laranja Pasteurizado Minimamente Processado. Ciência e Tecnologia de Alimentos, 23(2), p.105-111, 2003. doi
GUT, J.A.W.; PINTO, J.M. Selecting Optimal Configurations for Multisection Plate Heat Exchangers in Pasteurization Processes. Industrial & Engineering Chemical Research, 42(24), p.6112-6124, 2003. doi
GUT, J.A.W.; PINTO, J.M. Modeling of Plate Heat Exchangers with Generalized Configurations. International Journal of Heat and Mass Transfer, 46(14), p.2571-2585, 2003. doi
GUT, J.A.W.; PINTO, J.M. Conhecendo os Trocadores de Calor a Placas. Revista de Graduação da Engenharia Química,VI(11), p.9-16, 2003. doi
2002
SUGAI, A.Y.; SHIGEOKA, D.S.; BADOLATO, G.G.; TADINI, C.C. Análise Físico-Química e Microbiológica do Suco de Laranja Minimamente Processado Armazenado em Lata de Alumínio. Ciência e Tecnologia de Alimentos, 22(3), p.233-238, 2002. doi
PINTO, J.M.; GUT, J.A.W. A Screening Method for the Optimal Selection of Plate Heat Exchanger Configurations. Brazilian Journal of Chemical Engineering, 19(4), p.433-439, 2002. doi
2000
GUT, J.A.W.; PINTO, J.M.; SONG, T.W. Desenvolvimento de um Simulador de Redes de Tubulação: Fluidos Newtonianos, Não-Newtonianos e Compressíveis. Revista de Iniciação Científica, n.2, p.59-62, 2000. doi
1999
KIM, H.B.; TADINI, C.C.; SINGH, R.K. Effect of Different Pasteurization Conditions on Enzyme Inactivation of Orange Juice in Pilot-Scale Experiments. Journal of Food Process Engineering, 22(5), p.395-403, 1999. doi
KIM, H.B.; TADINI, C.C.; SINGH, R.K. Heat Transfer in a Plate Exchanger During Pasteurization of Orange Juice. Journal of Food Engineering, 42(2), p.79-84, 1999.
1997
TADINI, C.C.; CURI, F.; CARDOSO, A.M. Leite: Cálculo de sólidos totais em forno de microondas. Influência da potência, tempo e localização da amostra. Indústria de Laticínios, 2(8), p.34-36, 1997. doi
TADINI, C.C.; CURI, F.; CARDOSO, A.M. Queso Minas Frescal con Caseinato de Calcio: Una Elaboracion Alternativa de Produccion de Queso con Menos Grasa. Alimentaria, n.281, p.83-88, 1997.
1996
TADINI, C.C.; AOKI, I.V.; MELO, H.G.; SHIGEOKA, D.S. Comportamento da Liga de Aluminio 3004-H39, através de Técnica Gravimétrica, em Suco de Laranja Natural e Solução Simulada. Ciência e Tecnologia de Alimentos, 16(3), p.223-227, 1996. doi
TADINI, C.C.; GRANDI, J.G.; TAQUEDA, M.E.S. Uso de Caseinato de Calcio en la Produccion de Queso Minas Frescal. Tecnologia Lactea Latino Americano, n.3, p.22-33, 1996. doi
1989 – 1995
TADINI, C.C.; GRANDI, J.G. Determinação através de Método Fluorimétrico Modificado, da Perda de Tiamina (Vitamina B1) na Pasteurização Comercial de Leite Tipo B. Semina, 15(1), p.48-52, 1994. doi
TADINI, C.C.; BEKESIUS, S.; VIEIRA, H.S. Defumação Quente e Fria da Truta Arco-Íris, Oncorhynchus Mykiss. Revista Higiene Alimentar, 7(28), p.29-36, 1993. doi
TADINI, C.C.; GRANDI, J.G. Determinação Experimental do Coeficiente Global de Transferência de Calor em um Trocador de Calor Tipo Placas, na Pasteurização de Leite Tipo B. Ciência e Tecnologia de Alimentos, 11(2), p.239-251, 1991. doi
TADINI, C.C.; GRANDI, J.G. Produção de Leite Tipo B Média Vida. Alimentos & Tecnologia, n.27, p.67-69, 1989. doi