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Database :	article
Search on :	DEMIATE, IVO MOTTIN [Author]
References found :	24 [refine]
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Curriculum:	Lattes

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Beltrame, Flávio Luís et al. A quantitative validated method using liquid chromatography and chemometric analysis for evaluation of raw material oF Maytenus ilicifolia (Schrad.) Planch., Celastraceae. Quím. Nova, 2012, vol.35, no.2, p.327-331. ISSN 0100-4042

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Limongi, Simone, Simões, Deise Rosana Silva and Demiate, Ivo Mottin Production of pizza dough with reduced fermentation time. Ciênc. Tecnol. Aliment., Dec 2012, vol.32, no.4, p.793-797. ISSN 0101-2061

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Demiate, Ivo Mottin and Kotovicz, Valesca Cassava starch in the Brazilian food industry. Ciênc. Tecnol. Aliment., June 2011, vol.31, no.2, p.388-397. ISSN 0101-2061

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Schamne, Cristiane, Dutcosky, Silvia Deboni and Demiate, Ivo Mottin Obtention and characterization of gluten-free baked products. Ciênc. Tecnol. Aliment., Sept 2010, vol.30, no.3, p.741-750. ISSN 0101-2061

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Santos, Mara Eliza dos, Demiate, Ivo Mottin and Nagata, Noemi Determinação simultânea de amarelo tartrazina e amarelo crepúsculo em alimentos via espectrofotometria UV-VIS e métodos de calibração multivariada. Ciênc. Tecnol. Aliment., Dez 2010, vol.30, no.4, p.903-909. ISSN 0101-2061

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Rocha, Thaís Souza, Demiate, Ivo Mottin and Franco, Célia Maria Landi Características estruturais e físico-químicas de amidos de mandioquinha-salsa (Arracacia xanthorrhiza). Ciênc. Tecnol. Aliment., Set 2008, vol.28, no.3, p.620-628. ISSN 0101-2061

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Silva, Roberto Marques et al. Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático. Ciênc. Tecnol. Aliment., Mar 2008, vol.28, no.1, p.66-77. ISSN 0101-2061

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Pedroso, Ricardo Alexandre and Demiate, Ivo Mottin Avaliação da influência de amido e carragena nas características físico-químicas e sensoriais de presunto cozido de peru. Ciênc. Tecnol. Aliment., Mar 2008, vol.28, no.1, p.24-31. ISSN 0101-2061

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Tozetto, Adriana, Demiate, Ivo Mottin and Nagata, Noemi Análise exploratória de adoçantes de mesa via espectroscopia no infravermelho (FTIR) e análise por componentes principais (ACP). Ciênc. Tecnol. Aliment., Dez 2007, vol.27, no.4, p.723-728. ISSN 0101-2061

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Aplevicz, Krischina Singer and Demiate, Ivo Mottin Caracterização de amidos de mandioca nativos e modificados e utilização em produtos panificados. Ciênc. Tecnol. Aliment., Set 2007, vol.27, no.3, p.478-484. ISSN 0101-2061

· abstract in portuguese | english · text in portuguese

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