{"id":110,"date":"2017-05-19T18:04:29","date_gmt":"2017-05-19T20:04:29","guid":{"rendered":"http:\/\/sites.usp.br\/lea\/?page_id=110"},"modified":"2023-05-05T09:10:59","modified_gmt":"2023-05-05T12:10:59","slug":"livros","status":"publish","type":"page","link":"https:\/\/sites.usp.br\/lea\/producao\/livros\/","title":{"rendered":"Livros e cap\u00edtulos"},"content":{"rendered":"

LIVROS<\/strong><\/p>\n

GUT, J.A.W. Programa\u00e7\u00e3o Matem\u00e1tica para Otimiza\u00e7\u00e3o de Processos<\/a><\/strong>. S\u00e3o Paulo: EDUSP, 2021. 408p.<\/p>\n

TADINI, C.C.; TELIS, V.R.N.; MEIRELLES, A.J.A.; PESSOA-FILHO, P.A. (Eds) Opera\u00e7\u00f5es Unit\u00e1rias na Ind\u00fastria de Alimentos, Vol 2<\/a><\/strong>. Rio de Janeiro: LTC, 2016. 484p.<\/p>\n

TADINI, C.C.; TELIS, V.R.N.; MEIRELLES, A.J.A.; PESSOA-FILHO, P.A. (Eds) Opera\u00e7\u00f5es Unit\u00e1rias na Ind\u00fastria de Alimentos, Vol 1<\/a><\/strong>. Rio de Janeiro: LTC, 2015. 562p.<\/p>\n

RIBOTTA, P. D. ; TADINI, C. C. . Alternativas tecnol\u00f3gicas para la elaboraci\u00f3n y conservaci\u00f3n de productos panificados<\/a><\/strong>. 1. ed. C\u00f3rdoba: Facultad de Ciencias Exactas, F\u00edsicas y Naturales, Universidad Nacional de C\u00f3rdoba, 2009. v. 1. 327p.<\/p>\n

 <\/p>\n

CAP\u00cdTULOS DE LIVROS<\/strong><\/p>\n

SOUZA, A C.; DITCHFIELD, C.; TADINI, C.C. Biodegradable Films Based on Biopolymers for Food Industries. In: PASSOS, M.L.; RIBEIRO-J\u00daNIOR, C.P. (Org.) Innovation in Food Engineering: New Techniques and Products. 1 ed. Boca Raton: Taylor & Francis, 2010, 511-537. site<\/strong><\/a><\/p>\n

TADINI, C.C. Obten\u00e7\u00e3o higi\u00eanica do leite. Beneficiamento. In: Oliveira, M.N. (Org.). Tecnologia de Produtos L\u00e1cteos Funcionais. 1 ed. S\u00e3o Paulo: Editora Atheneu, 2009, 85-124. site<\/strong><\/a><\/p>\n

GUT, J.A.W.; PINTO, J.M. Optimal design of continuous thermal processing with plate heat exchangers. In: Erdogdu, F. (Org.). Optimization in Food Engineering. Boca Raton: CRC Press, 2009, 597-631. doi<\/strong><\/a><\/p>\n

SOUZA, A.C.; DITCHFIELD, C.; TADINI, C.C. Biodegradable Films based on Biopolymers for Food Industries. In: Maria Laura Passos; Cl\u00e1udio P. Ribeiro Jr.. (Org.). Innovation in Food Engineering: New Techniques and Products. Boca Raton: Taylor & Francis, 2009, 642-681.<\/p>\n

RIBOTTA, P.D.; PESSOA FILHO, P.A.; TADINI, C.C. Masas congeladas. In: Pablo D Ribotta; Carmen C Tadini. (Org.). Alternativas tecnol\u00f3gicas para la elaboraci\u00f3n y conservaci\u00f3n de productos panificados. C\u00f3rdoba: Cyted, 2009, 2-48.<\/p>\n

GOMEZ, M.; TADINI, C.C.; PEREZ, G.T. Elaboraci\u00f3n de Productos de Panificaci\u00f3n Especialmente Formulados. In: Pablo D Ribotta; Carmen C Tadini. (Org.). Alternativas tecnol\u00f3gicas para la elaboraci\u00f3n y conservaci\u00f3n de productos panificados. C\u00f3rdoba: Cyted, 2009, 106-152.<\/p>\n

TADINI, C.C.; MATUDA, T.G.; ROMEU, C.C.; TAVARES, D.T.; LUG\u00c3O, A.; PARRA, D.F. Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid. In: BUERA, P.; WELTI-CHANES, J.; LILFORD, P.; CORTI, H. (eds). Water properties of Food, Pharmaceutical, and Biological Materials. Abingdon, Oxford: CRC Press, 2006, p. 439-444.<\/p>\n

TADINI, C.C.; DITCHFIELD, C. Processo cont\u00ednuo para obten\u00e7\u00e3o de pur\u00ea de banana (Musa cavendishii): aspectos de engenharia. In: LAJOLO, F.M.; MENEZES, E.W. (eds). Carbohidratos en Alimentos Regionales Iberoamericanos. S\u00e3o Paulo: EDUSP, 2006, p. 429-455.<\/p>\n

TADINI, C.C.; DITCHFIELD, C. Produ\u00e7\u00e3o de pur\u00ea de banana de alta qualidade a partir de frutas rejeitadas para comercializa\u00e7\u00e3o. In: Grupo Gerdau. (ed). Produ\u00e7\u00e3o de Alimentos: Busca de Solu\u00e7\u00f5es para a Fome. Porto Alegre: Comunica\u00e7\u00e3o Impressa, 2005, p. 47-86.<\/p>","protected":false},"excerpt":{"rendered":"

LIVROS GUT, J.A.W. Programa\u00e7\u00e3o Matem\u00e1tica para Otimiza\u00e7\u00e3o de Processos. S\u00e3o Paulo: EDUSP, 2021. 408p. TADINI, C.C.; TELIS, V.R.N.; MEIRELLES, A.J.A.; PESSOA-FILHO, P.A. (Eds) Opera\u00e7\u00f5es Unit\u00e1rias na Ind\u00fastria de Alimentos, Vol 2. Rio de Janeiro: LTC, 2016. 484p. TADINI, C.C.; TELIS, V.R.N.; MEIRELLES, A.J.A.; PESSOA-FILHO, P.A. (Eds) Opera\u00e7\u00f5es Unit\u00e1rias na Ind\u00fastria de Alimentos, Vol 1. Rio […]<\/p>\n","protected":false},"author":456,"featured_media":0,"parent":106,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-110","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/users\/456"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/comments?post=110"}],"version-history":[{"count":5,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages\/110\/revisions"}],"predecessor-version":[{"id":630,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages\/110\/revisions\/630"}],"up":[{"embeddable":true,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages\/106"}],"wp:attachment":[{"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/media?parent=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}