Hi, I am Fernanda Paula Collares Queiroz, My LiveDNA is 55.1093
 
   
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Dr. Fernanda Paula Collares Queiroz
 
Highest Degree: Ph.D. in Chemical Engineering from State University of Campinas, Brazil
 
Institute: State University of Campinas, Brazil
 
Area of Interest: Engineering
  •   Chemical Engineering
  •   Food Process
  •   Biofilms
  •   Bioplastics
 
URL: http://livedna.org/55.1093
 
My SELECTED Publications
1:    Takeiti, C.Y., T.G. Kieckbusch and F.P. Collares-Queiroz, 2010. Morphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose-equivalent. Int. J. Food Proper., 13: 411-425.
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2:   Collares-Queiroz, F.P., C.V. Goncalves and J.S. Ferreira, 1997. Creamatocrit as a rapid method to estimate the contents of total milk lipids. Food Chem., 60: 465-467.
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3:   Collares-Queiroz, F.P., J.R.D. Finzer and T.G. Kieckbusch, 2004. Glass transition control of the detachment of food pastes dried over glass plates. J. Food Eng., 61: 261-267.
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4:   Collares-Queiroz, F.P., M.A. Cotta, J.R.D. Finzer and T.G. Kieckbusch, 2007. Influence of the material and the surface roughness of the drying support on the self-detachment of maltodextrin films. Starke (Weinheim), 59: 498-503.
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5:   Da Silva, K.D.P., F.P. Collares-Queiroz and J.R.D. Finzer, 2000. A simple and rapid method for estimating the content of solids in industrialized cashew juice. Food Chem., 70: 247-250.
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6:   Fakhouri, F.M., L.C.B. Fontes, L.H. Innocentini-Mei and F.P. Collares-Queiroz, 2009. Effect of fatty acid addition on the properties of biopolymer films based on lipophilic maize starch and gelatin. Starch Starke, 61: 528-536.
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7:   Fontes, L.C.B., F.G. Oliveira and F.P. Collares-Queiroz, 2011. Optimization of the deep-fat frying process of sweet potato chips in palm olein or stearin. Am. J. Food Technol., 6: 348-361.
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8:   Freitas, D.G.C., S.A.G. Berbari, P. Prati, F.M. Fakhouri, F.P. Collares-Queiroz and E. Vicente, 2009. Reducing fat uptake in cassava product during deep-fat frying. J. Food Eng., 94: 390-394.
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9:   Goncalves, C.V. and F.P. Collares-Queiroz, 1999. Industrial Application of the Creamatocrit method to estimate the total contents of lipids in natura cow milk. Food Chem., 64: 567-570.
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10:   Queiroz, A.U.B. and F.P. Collares-Queiroz, 2009. Innovation and industrial trends in bioplastics. Polymer Rev., 49: 65-78.
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11:   Takeiti, C.Y., F.M. Fakhouri, R.C.C. Ormenese, C.J. Steel and F.P. Collares-Queiroz, 2007. Freeze-thaw stability of gels prepared from starches of non-conventional sources. Starke (Weinheim), 59: 156-160.
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12:   Weber, F.H., F.P. Collares-Queiroz, M.T.P.S. Clerice and Y.K. Chang, 2009. Interaction of guar and xanthan gums with starch in the gels obtained from normal, waxy and high-amylose corn starches. Starke (Weinheim), 61: 28-34.
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