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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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Artigo de periodico
Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil (2023)
Barbosa, Flávia da Silva; Capellini, Maria Carolina ; Souza, Isabela Cecilia Rodrigues; Aracava, Keila Kazue; Basso, Rodrigo Corrêa; Rodrigues, Christianne Elisabete da Costa
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: SEPARAÇÃO SÓLIDO-LÍQUIDO, ÓLEO DE SOJA, ETANOL, BIODIESEL
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ABNT
BARBOSA, Flávia da Silva et al. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil. Journal of Food Engineering, v. 348, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111456. Acesso em: 18 abr. 2024.
APA
Barbosa, F. da S., Capellini, M. C., Souza, I. C. R., Aracava, K. K., Basso, R. C., & Rodrigues, C. E. da C. (2023). Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil. Journal of Food Engineering, 348, 1-11. doi:10.1016/j.jfoodeng.2023.111456
NLM
Barbosa F da S, Capellini MC, Souza ICR, Aracava KK, Basso RC, Rodrigues CE da C. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil [Internet]. Journal of Food Engineering. 2023 ; 348 1-11.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111456
Vancouver
Barbosa F da S, Capellini MC, Souza ICR, Aracava KK, Basso RC, Rodrigues CE da C. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil [Internet]. Journal of Food Engineering. 2023 ; 348 1-11.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111456
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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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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Artigo de periodico
Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles (2022)
Chaves, Matheus Andrade; Baldino, Lucia; Pinho, Samantha Cristina de ; Reverchon, Ernesto
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, MICROENCAPSULAÇÃO, VITAMINA D
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ABNT
CHAVES, Matheus Andrade et al. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, v. 316, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110851. Acesso em: 18 abr. 2024.
APA
Chaves, M. A., Baldino, L., Pinho, S. C. de, & Reverchon, E. (2022). Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, 316, 1-9. doi:10.1016/j.jfoodeng.2021.110851
NLM
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
Vancouver
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
Artigo de periodico
Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads (2021)
Pulla Huillca, Palmer Vicente; Gomes, Andresa; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA
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ABNT
PULLA HUILLCA, Palmer Vicente et al. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, v. 297, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110480. Acesso em: 18 abr. 2024.
APA
Pulla Huillca, P. V., Gomes, A., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2021). Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, 297, 1-10. doi:10.1016/j.jfoodeng.2021.110480
NLM
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Vancouver
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Artigo de periodico
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization (2019)
Dammak, Ilyes; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, GELATINA, NANOPARTÍCULAS, QUITOSANA
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ABNT
DAMMAK, Ilyes e LOURENÇO, Rodrigo Vinicius e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, v. 240, n. Ja 2019, p. 9-20, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.002. Acesso em: 18 abr. 2024.
APA
Dammak, I., Lourenço, R. V., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, 240( Ja 2019), 9-20. doi:10.1016/j.jfoodeng.2018.07.002
NLM
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Vancouver
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Artigo de periodico
Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins (2019)
Capellini, Maria Carolina; Chiavoloni, Larissa; Giacomini, Vanessa; Rodrigues, Christianne Elisabete da Costa
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: ÓLEOS VEGETAIS, SEPARAÇÃO SÓLIDO-LÍQUIDO, ETANOL, SOLUBILIDADE, NITROGÊNIO
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ABNT
CAPELLINI, Maria Carolina et al. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins. Journal of Food Engineering, v. 240, n. Ja 2019, p. 145-152, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.029. Acesso em: 18 abr. 2024.
APA
Capellini, M. C., Chiavoloni, L., Giacomini, V., & Rodrigues, C. E. da C. (2019). Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins. Journal of Food Engineering, 240( Ja 2019), 145-152. doi:10.1016/j.jfoodeng.2018.07.029
NLM
Capellini MC, Chiavoloni L, Giacomini V, Rodrigues CE da C. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 145-152.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.029
Vancouver
Capellini MC, Chiavoloni L, Giacomini V, Rodrigues CE da C. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 145-152.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.029
Artigo de periodico
Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies (2019)
Silva, Vivian Lara dos Santos; Sanjuán, Neus
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: CICLO DE VIDA, PROCESSAMENTO DE ALIMENTOS, SUSTENTABILIDADE, REVISÃO SISTEMÁTICA
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ABNT
SILVA, Vivian Lara dos Santos e SANJUÁN, Neus. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies. Journal of Food Engineering, v. 250, p. 33-45, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.01.010. Acesso em: 18 abr. 2024.
APA
Silva, V. L. dos S., & Sanjuán, N. (2019). Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies. Journal of Food Engineering, 250, 33-45. doi:10.1016/j.jfoodeng.2019.01.010
NLM
Silva VL dos S, Sanjuán N. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies [Internet]. Journal of Food Engineering. 2019 ; 250 33-45.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.010
Vancouver
Silva VL dos S, Sanjuán N. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies [Internet]. Journal of Food Engineering. 2019 ; 250 33-45.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.010
Artigo de periodico
Modeling of convective drying of cornstarch-alginate gel slabs (2019)
Silva Júnior, Marco Antônio Vasiliev da; Rabi, José Antonio ; Ribeiro, Rogers ; Dacanal, Gustavo César
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: SECAGEM DE ALIMENTOS, AMIDO, MILHO, ALGINATOS, MÉTODO DOS ELEMENTOS FINITOS
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ABNT
SILVA JÚNIOR, Marco Antônio Vasiliev da et al. Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, v. 250, p. 9-17, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.01.015. Acesso em: 18 abr. 2024.
APA
Silva Júnior, M. A. V. da, Rabi, J. A., Ribeiro, R., & Dacanal, G. C. (2019). Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, 250, 9-17. doi:10.1016/j.jfoodeng.2019.01.015
NLM
Silva Júnior MAV da, Rabi JA, Ribeiro R, Dacanal GC. Modeling of convective drying of cornstarch-alginate gel slabs [Internet]. Journal of Food Engineering. 2019 ; 250 9-17.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
Vancouver
Silva Júnior MAV da, Rabi JA, Ribeiro R, Dacanal GC. Modeling of convective drying of cornstarch-alginate gel slabs [Internet]. Journal of Food Engineering. 2019 ; 250 9-17.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
Artigo de periodico
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, QUITOSANA, LECITINAS, REOLOGIA
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, v. 229, p. 12-20, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.09.022. Acesso em: 18 abr. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, 229, 12-20. doi:10.1016/j.jfoodeng.2017.09.022
NLM
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Vancouver
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Artigo de periodico
Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent (2018)
Oliveira, Naila Albertina de; Cornelio-Santiago, Heber P; Fukumasu, Heidge; Oliveira, Alessandra Lopes de
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: CAFÉ, EXTRAÇÃO DE LÍQUIDOS, ÓLEOS ESSENCIAIS, ANTIOXIDANTES
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ABNT
OLIVEIRA, Naila Albertina de et al. Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent. Journal of Food Engineering, v. 224, p. 148-155, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.12.021. Acesso em: 18 abr. 2024.
APA
Oliveira, N. A. de, Cornelio-Santiago, H. P., Fukumasu, H., & Oliveira, A. L. de. (2018). Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent. Journal of Food Engineering, 224, 148-155. doi:10.1016/j.jfoodeng.2017.12.021
NLM
Oliveira NA de, Cornelio-Santiago HP, Fukumasu H, Oliveira AL de. Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent [Internet]. Journal of Food Engineering. 2018 ; 224 148-155.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.12.021
Vancouver
Oliveira NA de, Cornelio-Santiago HP, Fukumasu H, Oliveira AL de. Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent [Internet]. Journal of Food Engineering. 2018 ; 224 148-155.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.12.021
Artigo de periodico
Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, QUITOSANA, SUPERFÍCIES DE RESPOSTA, NANOPARTÍCULAS, LECTINAS, EMULSÕES (FORMAS FARMACÊUTICAS)
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, v. 229, p. 2-11, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.11.001. Acesso em: 18 abr. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, 229, 2-11. doi:10.1016/j.jfoodeng.2017.11.001
NLM
Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
Vancouver
Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
Artigo de periodico
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS)
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, v. No 2018, p. 33-43, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.004. Acesso em: 18 abr. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, No 2018, 33-43. doi:10.1016/j.jfoodeng.2018.05.004
NLM
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Vancouver
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Artigo de periodico
Biaxial extensional viscosity in wheat flour dough during baking (2018)
Vanin, Fernanda Maria ; Lucas, T.; Trystram, G.; Michon, C
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: REOLOGIA, FARINHA DE TRIGO, COZIMENTO, ENGENHARIA DE ALIMENTOS
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ABNT
VANIN, Fernanda Maria et al. Biaxial extensional viscosity in wheat flour dough during baking. Journal of Food Engineering, v. 236, p. 29-35, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.007. Acesso em: 18 abr. 2024.
APA
Vanin, F. M., Lucas, T., Trystram, G., & Michon, C. (2018). Biaxial extensional viscosity in wheat flour dough during baking. Journal of Food Engineering, 236, 29-35. doi:10.1016/j.jfoodeng.2018.05.007
NLM
Vanin FM, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking [Internet]. Journal of Food Engineering. 2018 ; 236 29-35.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.007
Vancouver
Vanin FM, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking [Internet]. Journal of Food Engineering. 2018 ; 236 29-35.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.007
Artigo de periodico
Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil (2017)
Bessa, Larissa Castelo Branco Almeida; Ferreira, Marcela Cravo; Rodrigues, Christianne Elisabete da Costa; Batista, Eduardo Augusto Caldas; Meirelles, Antonio José de Almeida
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: SEPARAÇÃO SÓLIDO-LÍQUIDO, ÓLEOS VEGETAIS, ETANOL
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ABNT
BESSA, Larissa Castelo Branco Almeida et al. Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil. Journal of Food Engineering, v. 202, p. 99-113, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.01.019. Acesso em: 18 abr. 2024.
APA
Bessa, L. C. B. A., Ferreira, M. C., Rodrigues, C. E. da C., Batista, E. A. C., & Meirelles, A. J. de A. (2017). Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil. Journal of Food Engineering, 202, 99-113. doi:10.1016/j.jfoodeng.2017.01.019
NLM
Bessa LCBA, Ferreira MC, Rodrigues CE da C, Batista EAC, Meirelles AJ de A. Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil [Internet]. Journal of Food Engineering. 2017 ; 202 99-113.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.01.019
Vancouver
Bessa LCBA, Ferreira MC, Rodrigues CE da C, Batista EAC, Meirelles AJ de A. Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil [Internet]. Journal of Food Engineering. 2017 ; 202 99-113.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.01.019
Artigo de periodico
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method (2017)
Gomes, Graziela Veiga de Lara; Sola, Mirella Roberta; Marostegan, Luís Fernando Paulatti; Jange, Camila Garcia; Cazado, Camila Pinheiro Silva; Pinheiro, Ana C.; Vicente, António A.; Pinho, Samantha Cristina de
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: NANOPARTÍCULAS, LIPÍDEOS, CAROTENOIDES, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Graziela Veiga de Lara et al. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, v. 192, n. Ja 2017, p. 93-102, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.08.001. Acesso em: 18 abr. 2024.
APA
Gomes, G. V. de L., Sola, M. R., Marostegan, L. F. P., Jange, C. G., Cazado, C. P. S., Pinheiro, A. C., et al. (2017). Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, 192( Ja 2017), 93-102. doi:10.1016/j.jfoodeng.2016.08.001
NLM
Gomes GV de L, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC de. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method [Internet]. Journal of Food Engineering. 2017 ; 192( Ja 2017): 93-102.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.08.001
Vancouver
Gomes GV de L, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC de. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method [Internet]. Journal of Food Engineering. 2017 ; 192( Ja 2017): 93-102.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.08.001
Artigo de periodico
Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds (2017)
Pérez Córdoba, Luis Jaime; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, GELATINA, BIOPOLÍMEROS, ANTIOXIDANTES, ÓLEOS ESSENCIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PÉREZ CÓRDOBA, Luis Jaime e SOBRAL, Paulo José do Amaral. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, v. No 2017, p. 47-53, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.05.023. Acesso em: 18 abr. 2024.
APA
Pérez Córdoba, L. J., & Sobral, P. J. do A. (2017). Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, No 2017, 47-53. doi:10.1016/j.jfoodeng.2017.05.023
NLM
Pérez Córdoba LJ, Sobral PJ do A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds [Internet]. Journal of Food Engineering. 2017 ; No 2017 47-53.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023
Vancouver
Pérez Córdoba LJ, Sobral PJ do A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds [Internet]. Journal of Food Engineering. 2017 ; No 2017 47-53.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023
Artigo de periodico
Effects of pulsating air flow in fluid bed agglomeration of starch particles (2016)
Dacanal, Gustavo César; Feltre, Gabriela; Pavani, Marília Gusman Thomazi; Menegalli, Florencia Cecilia
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: AMIDO, SECAGEM DE ALIMENTOS, FLUIDIZAÇÃO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DACANAL, Gustavo César et al. Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, v. 181, p. 67-83, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.03.004. Acesso em: 18 abr. 2024.
APA
Dacanal, G. C., Feltre, G., Pavani, M. G. T., & Menegalli, F. C. (2016). Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, 181, 67-83. doi:10.1016/j.jfoodeng.2016.03.004
NLM
Dacanal GC, Feltre G, Pavani MGT, Menegalli FC. Effects of pulsating air flow in fluid bed agglomeration of starch particles [Internet]. Journal of Food Engineering. 2016 ; 181 67-83.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.004
Vancouver
Dacanal GC, Feltre G, Pavani MGT, Menegalli FC. Effects of pulsating air flow in fluid bed agglomeration of starch particles [Internet]. Journal of Food Engineering. 2016 ; 181 67-83.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.004
Artigo de periodico
Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability (2016)
Borrin, Thais Ribeiro; Georges, Eduarda L.; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: EMULSÕES (FORMAS FARMACÊUTICAS), ANTIOXIDANTES, ADITIVOS ALIMENTARES, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORRIN, Thais Ribeiro et al. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, v. 169, n. Ja 2016, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.08.012. Acesso em: 18 abr. 2024.
APA
Borrin, T. R., Georges, E. L., Moraes, I. C. F., & Pinho, S. C. de. (2016). Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, 169( Ja 2016), 1-9. doi:10.1016/j.jfoodeng.2015.08.012
NLM
Borrin TR, Georges EL, Moraes ICF, Pinho SC de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability [Internet]. Journal of Food Engineering. 2016 ; 169( Ja 2016): 1-9.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.08.012
Vancouver
Borrin TR, Georges EL, Moraes ICF, Pinho SC de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability [Internet]. Journal of Food Engineering. 2016 ; 169( Ja 2016): 1-9.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.08.012
Artigo de periodico
Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system (2016)
Rosa, Robson Humberto; Atzingen, Gustavo Voltani von; Belandria, V.; Oliveira, Alessandra Lopes de; Bostyn, Stephane; Rabi, José Antonio
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: GEOMETRIA E MODELAGEM COMPUTACIONAL, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, GRÃOS, CAFÉ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSA, Robson Humberto et al. Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system. Journal of Food Engineering, v. 176, p. 88-96, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.07.002. Acesso em: 18 abr. 2024.
APA
Rosa, R. H., Atzingen, G. V. von, Belandria, V., Oliveira, A. L. de, Bostyn, S., & Rabi, J. A. (2016). Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system. Journal of Food Engineering, 176, 88-96. doi:10.1016/j.jfoodeng.2015.07.002
NLM
Rosa RH, Atzingen GV von, Belandria V, Oliveira AL de, Bostyn S, Rabi JA. Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system [Internet]. Journal of Food Engineering. 2016 ; 176 88-96.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.07.002
Vancouver
Rosa RH, Atzingen GV von, Belandria V, Oliveira AL de, Bostyn S, Rabi JA. Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system [Internet]. Journal of Food Engineering. 2016 ; 176 88-96.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.07.002

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