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Filtros : "França" "Food Research International" "ESALQ" Removidos: "LCT" "STURION, GILMA LUCAZECHI" Limpar

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  • Artigo de periodico

    Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application (2020)

    Maniglia, Bianca Chieregato ; Lima, Dâmaris Carvalho ; Matta Júnior, Manoel Divino ; Oge, A; Le-Bail, P; Augusto, Pedro Esteves Duarte ; Le-Bail, A

    Fonte: Food Research International. Unidade: ESALQ

    Assuntos: AMIDO, AQUECIMENTO, IMAGEM 3D, PROCESSAMENTO DE ALIMENTOS, TEXTURA, TRIGO

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    • ABNT

      MANIGLIA, Bianca Chieregato et al. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Research International, v. 137, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109731. Acesso em: 18 jun. 2024.

    • APA

      Maniglia, B. C., Lima, D. C., Matta Júnior, M. D., Oge, A., Le-Bail, P., Augusto, P. E. D., & Le-Bail, A. (2020). Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Research International, 137, 1-11. doi:10.1016/j.foodres.2020.109731

    • NLM

      Maniglia BC, Lima DC, Matta Júnior MD, Oge A, Le-Bail P, Augusto PED, Le-Bail A. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application [Internet]. Food Research International. 2020 ; 137 1-11.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2020.109731

    • Vancouver

      Maniglia BC, Lima DC, Matta Júnior MD, Oge A, Le-Bail P, Augusto PED, Le-Bail A. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application [Internet]. Food Research International. 2020 ; 137 1-11.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2020.109731

  • Artigo de periodico

    How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair (2020)

    Rodrigues, Heber; Rolaz, Julien; Franco-Luesma, Ernesto; Sáenz-Navajas, María-Pilar; Behrens, Jorge Herman ; Valentin, Dominique; Depetris-Chauvin, Nicolas

    Fonte: Food Research International. Unidade: ESALQ

    Assuntos: EXPORTAÇÃO, FEIRAS, VINHO

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    • ABNT

      RODRIGUES, Heber et al. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair. Food Research International, v. 137, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109480. Acesso em: 18 jun. 2024.

    • APA

      Rodrigues, H., Rolaz, J., Franco-Luesma, E., Sáenz-Navajas, M. -P., Behrens, J. H., Valentin, D., & Depetris-Chauvin, N. (2020). How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair. Food Research International, 137, 1-7. doi:10.1016/j.foodres.2020.109480

    • NLM

      Rodrigues H, Rolaz J, Franco-Luesma E, Sáenz-Navajas M-P, Behrens JH, Valentin D, Depetris-Chauvin N. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair [Internet]. Food Research International. 2020 ; 137 1-7.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2020.109480

    • Vancouver

      Rodrigues H, Rolaz J, Franco-Luesma E, Sáenz-Navajas M-P, Behrens JH, Valentin D, Depetris-Chauvin N. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair [Internet]. Food Research International. 2020 ; 137 1-7.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2020.109480

  • Artigo de periodico

    Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions (2020)

    Maniglia, Bianca Chieregato ; Lima, Dâmaris Carvalho; Matta Junior, Manoel Divino ; Le-Bail, Patricia; Le-Bail, Alain; Augusto, Pedro Esteves Duarte

    Fonte: Food Research International. Unidade: ESALQ

    Assuntos: AMIDO, MANDIOCA, SECAGEM DE ALIMENTOS

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    • ABNT

      MANIGLIA, Bianca Chieregato et al. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International, v. 128, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108803. Acesso em: 18 jun. 2024.

    • APA

      Maniglia, B. C., Lima, D. C., Matta Junior, M. D., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2020). Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International, 128, 1-11. doi:10.1016/j.foodres.2019.108803

    • NLM

      Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions [Internet]. Food Research International. 2020 ; 128 1-11.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.108803

    • Vancouver

      Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions [Internet]. Food Research International. 2020 ; 128 1-11.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.108803

  • Artigo de periodico

    Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt (2019)

    Rios-Mera, Juan D; Saldaña, Erick; Cruzado-Bravo, Melina L. M; Patinho, Iliani; Selani, Miriam M; Valentin, Dominique; Contreras-Castillo, Carmen Josefina

    Fonte: Food Research International. Unidade: ESALQ

    Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, HAMBÚRGUER, CONDIMENTOS E ESPECIARIAS, SAL, SÓDIO

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    • ABNT

      RIOS-MERA, Juan D et al. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, v. 121, p. 288-295, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.03.044. Acesso em: 18 jun. 2024.

    • APA

      Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Patinho, I., Selani, M. M., Valentin, D., & Contreras-Castillo, C. J. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, 121, 288-295. doi:10.1016/j.foodres.2019.03.044

    • NLM

      Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt [Internet]. Food Research International. 2019 ; 121 288-295.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.03.044

    • Vancouver

      Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt [Internet]. Food Research International. 2019 ; 121 288-295.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.03.044
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