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Artigo de periodico
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes (2024)
Esposto, Bruno Stefani ; Tessaro, Larissa ; Aguilar, Guilherme José; Sobral, Paulo José do Amaral ; Tapia-Blacido, Delia Rita ; Martelli-Tosi, Milena
Fonte: International Journal of Food Science and Technology. Unidades: FZEA, FFCLRP
Assuntos: FILMES COMESTÍVEIS, QUITOSANA, ANTIOXIDANTES, BIOPOLÍMEROS, MICROENCAPSULAÇÃO, CENOURA
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ABNT
ESPOSTO, Bruno Stefani et al. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes. International Journal of Food Science and Technology, v. 59, n. 3, p. 1384-1393, 2024Tradução . . Disponível em: https://doi.org/10.1111/ijfs.16883. Acesso em: 16 abr. 2024.
APA
Esposto, B. S., Tessaro, L., Aguilar, G. J., Sobral, P. J. do A., Tapia-Blacido, D. R., & Martelli-Tosi, M. (2024). Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes. International Journal of Food Science and Technology, 59( 3), 1384-1393. doi:10.1111/ijfs.16883
NLM
Esposto BS, Tessaro L, Aguilar GJ, Sobral PJ do A, Tapia-Blacido DR, Martelli-Tosi M. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 3): 1384-1393.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1111/ijfs.16883
Vancouver
Esposto BS, Tessaro L, Aguilar GJ, Sobral PJ do A, Tapia-Blacido DR, Martelli-Tosi M. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 3): 1384-1393.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1111/ijfs.16883
Artigo de periodico
Food processing: an overview on links between safety, security, supply chains, and NOVA classification (2023)
Amorim, Alessandra ; Silva, Vivian Lara dos Santos ; Sobral, Paulo José do Amaral
Fonte: Cleaner and Circular Bioeconomy. Unidade: FZEA
Assuntos: SEGURANÇA ALIMENTAR, ADITIVOS ALIMENTARES, ALIMENTOS PREPARADOS, ALIMENTOS INDUSTRIALIZADOS, CADEIA DE SUPRIMENTOS
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ABNT
AMORIM, Alessandra e SILVA, Vivian Lara dos Santos e SOBRAL, Paulo José do Amaral. Food processing: an overview on links between safety, security, supply chains, and NOVA classification. Cleaner and Circular Bioeconomy, v. 5, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.clcb.2023.100047. Acesso em: 16 abr. 2024.
APA
Amorim, A., Silva, V. L. dos S., & Sobral, P. J. do A. (2023). Food processing: an overview on links between safety, security, supply chains, and NOVA classification. Cleaner and Circular Bioeconomy, 5, 1-11. doi:10.1016/j.clcb.2023.100047
NLM
Amorim A, Silva VL dos S, Sobral PJ do A. Food processing: an overview on links between safety, security, supply chains, and NOVA classification [Internet]. Cleaner and Circular Bioeconomy. 2023 ; 5 1-11.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.clcb.2023.100047
Vancouver
Amorim A, Silva VL dos S, Sobral PJ do A. Food processing: an overview on links between safety, security, supply chains, and NOVA classification [Internet]. Cleaner and Circular Bioeconomy. 2023 ; 5 1-11.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.clcb.2023.100047
Artigo de periodico
Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media (2023)
Procópio, Fernanda Ramalho ; Klettenhammer, Stefan; Ferrentino, Giovanna; Scampicchio, Matteo; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Food and Bioprocess Technology. Unidade: FZEA
Assuntos: CAROTENOIDES, MICROENCAPSULAÇÃO, CANELA, ENGENHARIA DE ALIMENTOS
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ABNT
PROCÓPIO, Fernanda Ramalho et al. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, v. 16, p. 2147-2158, 2023Tradução . . Disponível em: https://doi.org/10.1007/s11947-023-03058-5. Acesso em: 16 abr. 2024.
APA
Procópio, F. R., Klettenhammer, S., Ferrentino, G., Scampicchio, M., Sobral, P. J. do A., & Hubinger, M. D. (2023). Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, 16, 2147-2158. doi:10.1007/s11947-023-03058-5
NLM
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Vancouver
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Artigo de periodico
Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface (2023)
Agudelo-Cuartas, Camilo; Granda-Restrepo, Diana ; Sobral, Paulo José do Amaral ; Hernandez, Hugo
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: BIOFILMES, SORO DE LEITE, EMBALAGENS DE ALIMENTOS, MOVIMENTO BROWNIANO
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ABNT
AGUDELO-CUARTAS, Camilo et al. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, v. 358, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111661. Acesso em: 16 abr. 2024.
APA
Agudelo-Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Hernandez, H. (2023). Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, 358, 1-8. doi:10.1016/j.jfoodeng.2023.111661
NLM
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Vancouver
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Trabalho de evento-resumo
Food classification and labeling: discussion and propose (2023)
Amorim, Alessandra ; Sobral, Paulo José do Amaral
Fonte: Caderno de Resumos. Nome do evento: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Assuntos: ROTULAGEM DE ALIMENTOS, ALIMENTOS INDUSTRIALIZADOS
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ABNT
AMORIM, Alessandra e SOBRAL, Paulo José do Amaral. Food classification and labeling: discussion and propose. 2023, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2023. Disponível em: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view. Acesso em: 16 abr. 2024.
APA
Amorim, A., & Sobral, P. J. do A. (2023). Food classification and labeling: discussion and propose. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
NLM
Amorim A, Sobral PJ do A. Food classification and labeling: discussion and propose [Internet]. Caderno de Resumos. 2023 ;[citado 2024 abr. 16 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Vancouver
Amorim A, Sobral PJ do A. Food classification and labeling: discussion and propose [Internet]. Caderno de Resumos. 2023 ;[citado 2024 abr. 16 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Artigo de periodico
Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question (2023)
Ditchfield, Cynthia ; Kushida, Marta Mitsui ; Mazalli, Mônica Roberta ; Sobral, Paulo José do Amaral
Fonte: Foods. Unidade: FZEA
Assuntos: CACAU, PROCESSAMENTO DE ALIMENTOS, FERMENTAÇÃO, CHOCOLATE
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ABNT
DITCHFIELD, Cynthia et al. Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question. Foods, v. 12, n. 16, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12163070. Acesso em: 16 abr. 2024.
APA
Ditchfield, C., Kushida, M. M., Mazalli, M. R., & Sobral, P. J. do A. (2023). Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question. Foods, 12( 16), 1-15. doi:10.3390/foods12163070
NLM
Ditchfield C, Kushida MM, Mazalli MR, Sobral PJ do A. Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question [Internet]. Foods. 2023 ; 12( 16): 1-15.[citado 2024 abr. 16 ] Available from: https://doi.org/10.3390/foods12163070
Vancouver
Ditchfield C, Kushida MM, Mazalli MR, Sobral PJ do A. Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question [Internet]. Foods. 2023 ; 12( 16): 1-15.[citado 2024 abr. 16 ] Available from: https://doi.org/10.3390/foods12163070
Artigo de periodico
The blooming in a dark chocolate (2023)
Sobral, Paulo José do Amaral ; Lourenço, Rodrigo Vinicius ; Bittante, Ana Mônica Quinta Barbosa ; Relkin, Perla
Fonte: International Journal of Molecular and Physical Gastronomy. Unidade: FZEA
Assuntos: CHOCOLATE, ENGENHARIA DE ALIMENTOS
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ABNT
SOBRAL, Paulo José do Amaral et al. The blooming in a dark chocolate. International Journal of Molecular and Physical Gastronomy, v. 3, p. 1-4, 2023Tradução . . Disponível em: https://icmpg.hub.inrae.fr/Media/activite-en/international-journal-of-molecular-and-physical-gastronomy/articles/ijmpg-2023-3-picture-choc-sobral.pdf. Acesso em: 16 abr. 2024.
APA
Sobral, P. J. do A., Lourenço, R. V., Bittante, A. M. Q. B., & Relkin, P. (2023). The blooming in a dark chocolate. International Journal of Molecular and Physical Gastronomy, 3, 1-4. Recuperado de https://icmpg.hub.inrae.fr/Media/activite-en/international-journal-of-molecular-and-physical-gastronomy/articles/ijmpg-2023-3-picture-choc-sobral.pdf
NLM
Sobral PJ do A, Lourenço RV, Bittante AMQB, Relkin P. The blooming in a dark chocolate [Internet]. International Journal of Molecular and Physical Gastronomy. 2023 ; 3 1-4.[citado 2024 abr. 16 ] Available from: https://icmpg.hub.inrae.fr/Media/activite-en/international-journal-of-molecular-and-physical-gastronomy/articles/ijmpg-2023-3-picture-choc-sobral.pdf
Vancouver
Sobral PJ do A, Lourenço RV, Bittante AMQB, Relkin P. The blooming in a dark chocolate [Internet]. International Journal of Molecular and Physical Gastronomy. 2023 ; 3 1-4.[citado 2024 abr. 16 ] Available from: https://icmpg.hub.inrae.fr/Media/activite-en/international-journal-of-molecular-and-physical-gastronomy/articles/ijmpg-2023-3-picture-choc-sobral.pdf
Artigo de periodico
Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition (2023)
Gomes, Andresa ; Costa, Ana Letícia Rodrigues; Sobral, Paulo José do Amaral ; Cunha, Rosiane Lopes da
Fonte: Food Hydrocolloids for Health. Unidade: FZEA
Assuntos: CAROTENOIDES, QUÍMICA COLOIDAL, EMULSIFICANTES
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ABNT
GOMES, Andresa et al. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition. Food Hydrocolloids for Health, v. 3, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fhfh.2023.100125. Acesso em: 16 abr. 2024.
APA
Gomes, A., Costa, A. L. R., Sobral, P. J. do A., & Cunha, R. L. da. (2023). Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition. Food Hydrocolloids for Health, 3, 1-12. doi:10.1016/j.fhfh.2023.100125
NLM
Gomes A, Costa ALR, Sobral PJ do A, Cunha RL da. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition [Internet]. Food Hydrocolloids for Health. 2023 ; 3 1-12.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.fhfh.2023.100125
Vancouver
Gomes A, Costa ALR, Sobral PJ do A, Cunha RL da. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition [Internet]. Food Hydrocolloids for Health. 2023 ; 3 1-12.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.fhfh.2023.100125
Artigo de periodico
Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review (2023)
Reis, Camily Aparecida ; Gomes, Andresa ; Sobral, Paulo José do Amaral
Fonte: Foods. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, POLISSACARÍDEOS, PROTEÍNAS, BIOPOLÍMEROS, MICROENCAPSULAÇÃO
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ABNT
REIS, Camily Aparecida e GOMES, Andresa e SOBRAL, Paulo José do Amaral. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, v. 12, p. 1-23, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12193602. Acesso em: 16 abr. 2024.
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2023). Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, 12, 1-23. doi:10.3390/foods12193602
NLM
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2024 abr. 16 ] Available from: https://doi.org/10.3390/foods12193602
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2024 abr. 16 ] Available from: https://doi.org/10.3390/foods12193602
Artigo de periodico
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract (2023)
Iaccheri, Eleonora; Siracusa, Vittorio; Ragni, Luigi; Pinheiro, Ana Cristina de Aguiar Saldanha; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: BIOFILMES, AMIDO, MANDIOCA, QUITOSANA, PITANGA
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ABNT
IACCHERI, Eleonora et al. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, v. 339, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111280. Acesso em: 16 abr. 2024.
APA
Iaccheri, E., Siracusa, V., Ragni, L., Pinheiro, A. C. de A. S., Romani, S., Rocculi, P., et al. (2023). Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, 339, 1-13. doi:10.1016/j.jfoodeng.2022.111280
NLM
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Vancouver
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Artigo de periodico
Impact of ozone on the rheological and morphological properties of quinoa starch (2023)
Ramos, Giselle Vallim Corrêa; Ditchfield, Cynthia; Branco, Ivanise Guilherme; Sobral, Paulo José do Amaral; Moraes, Izabel Cristina Freitas
Fonte: Chemical Engineering Transactions. Unidade: FZEA
Assuntos: OZÔNIO, REOLOGIA, AMIDO, QUINOA
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Impact of ozone on the rheological and morphological properties of quinoa starch. Chemical Engineering Transactions, v. 102, p. 241-246, 2023Tradução . . Disponível em: https://doi.org/10.3303/CET23102041. Acesso em: 16 abr. 2024.
APA
Ramos, G. V. C., Ditchfield, C., Branco, I. G., Sobral, P. J. do A., & Moraes, I. C. F. (2023). Impact of ozone on the rheological and morphological properties of quinoa starch. Chemical Engineering Transactions, 102, 241-246. doi:10.3303/CET23102041
NLM
Ramos GVC, Ditchfield C, Branco IG, Sobral PJ do A, Moraes ICF. Impact of ozone on the rheological and morphological properties of quinoa starch [Internet]. Chemical Engineering Transactions. 2023 ; 102 241-246.[citado 2024 abr. 16 ] Available from: https://doi.org/10.3303/CET23102041
Vancouver
Ramos GVC, Ditchfield C, Branco IG, Sobral PJ do A, Moraes ICF. Impact of ozone on the rheological and morphological properties of quinoa starch [Internet]. Chemical Engineering Transactions. 2023 ; 102 241-246.[citado 2024 abr. 16 ] Available from: https://doi.org/10.3303/CET23102041
Artigo de periodico
Cassava starch films containing quinoa starch nanocrystals: physical and surface properties (2023)
Velásquez Castillo, Lía Ethel; Leite, Mariani Agostinetto; Aredo Tisnado, Victor Jesús; Ditchfield, Cynthia ; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Fonte: Foods. Unidade: FZEA
Assuntos: BIOFILMES, AMIDO, MANDIOCA, QUINOA
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ABNT
VELÁSQUEZ CASTILLO, Lía Ethel et al. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties. Foods, v. 12, n. 3, p. 1-18, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12030576. Acesso em: 16 abr. 2024.
APA
Velásquez Castillo, L. E., Leite, M. A., Aredo Tisnado, V. J., Ditchfield, C., Sobral, P. J. do A., & Moraes, I. C. F. (2023). Cassava starch films containing quinoa starch nanocrystals: physical and surface properties. Foods, 12( 3), 1-18. doi:10.3390/foods12030576
NLM
Velásquez Castillo LE, Leite MA, Aredo Tisnado VJ, Ditchfield C, Sobral PJ do A, Moraes ICF. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties [Internet]. Foods. 2023 ; 12( 3): 1-18.[citado 2024 abr. 16 ] Available from: https://doi.org/10.3390/foods12030576
Vancouver
Velásquez Castillo LE, Leite MA, Aredo Tisnado VJ, Ditchfield C, Sobral PJ do A, Moraes ICF. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties [Internet]. Foods. 2023 ; 12( 3): 1-18.[citado 2024 abr. 16 ] Available from: https://doi.org/10.3390/foods12030576
Artigo de periodico
Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella (2022)
Pérez-Córdoba, Luis Jaime; Xerez, Ana Caroline Pinheiro; Villavicencio, Margarita Núñez de; Trindade, Marco Antonio ; Sobral, Paulo José do Amaral
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: VIDA-DE-PRATELEIRA, ANÁLISE SENSORIAL DE ALIMENTOS, LISTERIA, PSEUDOMONAS, OXIDAÇÃO
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ABNT
PÉREZ-CÓRDOBA, Luis Jaime et al. Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella. International Journal of Food Science and Technology, v. 57, p. 6378-6388, 2022Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15938. Acesso em: 16 abr. 2024.
APA
Pérez-Córdoba, L. J., Xerez, A. C. P., Villavicencio, M. N. de, Trindade, M. A., & Sobral, P. J. do A. (2022). Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella. International Journal of Food Science and Technology, 57, 6378-6388. doi:10.1111/ijfs.15938
NLM
Pérez-Córdoba LJ, Xerez ACP, Villavicencio MN de, Trindade MA, Sobral PJ do A. Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella [Internet]. International Journal of Food Science and Technology. 2022 ; 57 6378-6388.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1111/ijfs.15938
Vancouver
Pérez-Córdoba LJ, Xerez ACP, Villavicencio MN de, Trindade MA, Sobral PJ do A. Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella [Internet]. International Journal of Food Science and Technology. 2022 ; 57 6378-6388.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1111/ijfs.15938
Artigo de periodico
Obtaining a freeze-dried biomaterial for skin regeneration: reinforcement of the microstructure through the use of crosslinkers and in vivo application (2022)
Zamudio, Raphaela Mello; Pereira, Vitória Mattos; Angulo, Daniel Enrique López; Ambrósio, Carlos Eduardo ; Lourenço, Rodrigo Vinicius; Martins, Daniele dos Santos ; Akashi, Larissa; Bittante, Ana Mônica Quinta Barbosa ; Sobral, Paulo José do Amaral
Fonte: Materials Chemistry and Physics. Unidade: FZEA
Assuntos: ENGENHARIA TECIDUAL, BIOMATERIAIS, REGENERAÇÃO (FENÔMENOS BIOLÓGICOS), CICATRIZAÇÃO
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ABNT
ZAMUDIO, Raphaela Mello et al. Obtaining a freeze-dried biomaterial for skin regeneration: reinforcement of the microstructure through the use of crosslinkers and in vivo application. Materials Chemistry and Physics, v. 290, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.matchemphys.2022.126544. Acesso em: 16 abr. 2024.
APA
Zamudio, R. M., Pereira, V. M., Angulo, D. E. L., Ambrósio, C. E., Lourenço, R. V., Martins, D. dos S., et al. (2022). Obtaining a freeze-dried biomaterial for skin regeneration: reinforcement of the microstructure through the use of crosslinkers and in vivo application. Materials Chemistry and Physics, 290, 1-12. doi:10.1016/j.matchemphys.2022.126544
NLM
Zamudio RM, Pereira VM, Angulo DEL, Ambrósio CE, Lourenço RV, Martins D dos S, Akashi L, Bittante AMQB, Sobral PJ do A. Obtaining a freeze-dried biomaterial for skin regeneration: reinforcement of the microstructure through the use of crosslinkers and in vivo application [Internet]. Materials Chemistry and Physics. 2022 ; 290 1-12.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.matchemphys.2022.126544
Vancouver
Zamudio RM, Pereira VM, Angulo DEL, Ambrósio CE, Lourenço RV, Martins D dos S, Akashi L, Bittante AMQB, Sobral PJ do A. Obtaining a freeze-dried biomaterial for skin regeneration: reinforcement of the microstructure through the use of crosslinkers and in vivo application [Internet]. Materials Chemistry and Physics. 2022 ; 290 1-12.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.matchemphys.2022.126544
Artigo de periodico
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology (2022)
Tessaro, Larissa ; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Fonte: Food Science and Technology. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, PITANGA, SOLVENTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TESSARO, Larissa e MARTELLI-TOSI, Milena e SOBRAL, Paulo José do Amaral. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.65320. Acesso em: 16 abr. 2024.
APA
Tessaro, L., Martelli-Tosi, M., & Sobral, P. J. do A. (2022). Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, 42, 1-8. doi:10.1590/fst.65320
NLM
Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1590/fst.65320
Vancouver
Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1590/fst.65320
Artigo de periodico
Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder (2022)
Procópio, Fernanda Ramalho ; Ferraz, Mariana Costa; Prado-Silva, Leonardo; Paulino, Bruno Nicolau ; Sant'Ana, Anderson S; Pastore, Glaúcia Maria; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Food and Bioprocess Technology. Unidade: FZEA
Assuntos: CAROTENOIDES, MICROENCAPSULAÇÃO, ANTIFÚNGICOS, CANELA, CORANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PROCÓPIO, Fernanda Ramalho et al. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder. Food and Bioprocess Technology, v. 15, p. 2826-2838, 2022Tradução . . Disponível em: https://doi.org/10.1007/s11947-022-02918-w. Acesso em: 16 abr. 2024.
APA
Procópio, F. R., Ferraz, M. C., Prado-Silva, L., Paulino, B. N., Sant'Ana, A. S., Pastore, G. M., et al. (2022). Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder. Food and Bioprocess Technology, 15, 2826-2838. doi:10.1007/s11947-022-02918-w
NLM
Procópio FR, Ferraz MC, Prado-Silva L, Paulino BN, Sant'Ana AS, Pastore GM, Sobral PJ do A, Hubinger MD. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder [Internet]. Food and Bioprocess Technology. 2022 ; 15 2826-2838.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1007/s11947-022-02918-w
Vancouver
Procópio FR, Ferraz MC, Prado-Silva L, Paulino BN, Sant'Ana AS, Pastore GM, Sobral PJ do A, Hubinger MD. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder [Internet]. Food and Bioprocess Technology. 2022 ; 15 2826-2838.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1007/s11947-022-02918-w
Artigo de periodico
Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives (2022)
Procópio, Fernanda Ramalho ; Ferraz, Mariana Costa; Paulino, Bruno Nicolau ; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Trends in Food Science & Technology. Unidade: FZEA
Assuntos: ADITIVOS ALIMENTARES, MICROENCAPSULAÇÃO, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, RESINAS VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PROCÓPIO, Fernanda Ramalho et al. Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives. Trends in Food Science & Technology, v. 122, p. 123-139, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2022.02.010. Acesso em: 16 abr. 2024.
APA
Procópio, F. R., Ferraz, M. C., Paulino, B. N., Sobral, P. J. do A., & Hubinger, M. D. (2022). Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives. Trends in Food Science & Technology, 122, 123-139. doi:10.1016/j.tifs.2022.02.010
NLM
Procópio FR, Ferraz MC, Paulino BN, Sobral PJ do A, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives [Internet]. Trends in Food Science & Technology. 2022 ; 122 123-139.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.tifs.2022.02.010
Vancouver
Procópio FR, Ferraz MC, Paulino BN, Sobral PJ do A, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives [Internet]. Trends in Food Science & Technology. 2022 ; 122 123-139.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.tifs.2022.02.010
Artigo de periodico
Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract (2022)
Tessaro, Larissa ; Luciano, Carla Giovana; Martins, Maria Fernanda Liborio; Ramos, Ana Paula ; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Fonte: Journal of Dispersion Science and Technology. Unidades: FFCLRP, FZEA
Assuntos: EMULSÕES (FORMAS FARMACÊUTICAS), ANTIOXIDANTES, PITANGA, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TESSARO, Larissa et al. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract. Journal of Dispersion Science and Technology, v. 43, n. 12, p. 1890-1900, 2022Tradução . . Disponível em: https://doi.org/10.1080/01932691.2021.1949339. Acesso em: 16 abr. 2024.
APA
Tessaro, L., Luciano, C. G., Martins, M. F. L., Ramos, A. P., Martelli-Tosi, M., & Sobral, P. J. do A. (2022). Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract. Journal of Dispersion Science and Technology, 43( 12), 1890-1900. doi:10.1080/01932691.2021.1949339
NLM
Tessaro L, Luciano CG, Martins MFL, Ramos AP, Martelli-Tosi M, Sobral PJ do A. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract [Internet]. Journal of Dispersion Science and Technology. 2022 ; 43( 12): 1890-1900.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1080/01932691.2021.1949339
Vancouver
Tessaro L, Luciano CG, Martins MFL, Ramos AP, Martelli-Tosi M, Sobral PJ do A. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract [Internet]. Journal of Dispersion Science and Technology. 2022 ; 43( 12): 1890-1900.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1080/01932691.2021.1949339
Trabalho de evento-resumo
Ativação de filmes sintéticos por recobrimento com biopolímeros incorporados com rutina encapsulada em emulsão pickering (2022)
Guevara, Beatriz; Sobral, Paulo José do Amaral
Fonte: Caderno de Resumos. Nome do evento: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Assuntos: BIOFILMES, MICROENCAPSULAÇÃO, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUEVARA, Beatriz e SOBRAL, Paulo José do Amaral. Ativação de filmes sintéticos por recobrimento com biopolímeros incorporados com rutina encapsulada em emulsão pickering. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 16 abr. 2024.
APA
Guevara, B., & Sobral, P. J. do A. (2022). Ativação de filmes sintéticos por recobrimento com biopolímeros incorporados com rutina encapsulada em emulsão pickering. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Guevara B, Sobral PJ do A. Ativação de filmes sintéticos por recobrimento com biopolímeros incorporados com rutina encapsulada em emulsão pickering [Internet]. Caderno de Resumos. 2022 ;[citado 2024 abr. 16 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Guevara B, Sobral PJ do A. Ativação de filmes sintéticos por recobrimento com biopolímeros incorporados com rutina encapsulada em emulsão pickering [Internet]. Caderno de Resumos. 2022 ;[citado 2024 abr. 16 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Trabalho de evento-resumo
Mechanical and barrier properties of pectin films reinforced by cellulose nanofiber from soybean straw (2022)
Velásquez Castillo, Lía Ethel; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Fonte: Caderno de Resumos. Nome do evento: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Assuntos: BIOFILMES, MATERIAIS NANOESTRUTURADOS, HIDRÓLISE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VELÁSQUEZ CASTILLO, Lía Ethel e MARTELLI-TOSI, Milena e SOBRAL, Paulo José do Amaral. Mechanical and barrier properties of pectin films reinforced by cellulose nanofiber from soybean straw. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 16 abr. 2024.
APA
Velásquez Castillo, L. E., Martelli-Tosi, M., & Sobral, P. J. do A. (2022). Mechanical and barrier properties of pectin films reinforced by cellulose nanofiber from soybean straw. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Velásquez Castillo LE, Martelli-Tosi M, Sobral PJ do A. Mechanical and barrier properties of pectin films reinforced by cellulose nanofiber from soybean straw [Internet]. Caderno de Resumos. 2022 ;[citado 2024 abr. 16 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Velásquez Castillo LE, Martelli-Tosi M, Sobral PJ do A. Mechanical and barrier properties of pectin films reinforced by cellulose nanofiber from soybean straw [Internet]. Caderno de Resumos. 2022 ;[citado 2024 abr. 16 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf

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