Optimizing byproduct processing for clean label foods: avocado and MSM‐Tambaqui with a focus on zero waste (2024)
- Authors:
- USP affiliated authors: GALVÃO, JULIANA ANTUNES - ESALQ ; VIEIRA, THAIS MARIA FERREIRA DE SOUZA - ESALQ ; FABRICIO, LUIS FELIPE DE FREITAS - ESALQ ; PRESENZA, LEANDRO DA SILVA - ESALQ ; TEIXEIRA, BIANCA FERRAZ - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jfs.13160
- Subjects: ABACATE; CARNES E DERIVADOS; HAMBÚRGUER; PROCESSAMENTO DE ALIMENTOS; SUBPRODUTOS COMO ALIMENTO; TAMBAQUI
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Hoboken, NJ
- Date published: 2024
- Source:
- Título: Journal of Food Safety
- ISSN: 0149-6085
- Volume/Número/Paginação/Ano: v. 44, n. 5, art. e13160, p. 1-15, 2024
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PRESENZA, Leandro et al. Optimizing byproduct processing for clean label foods: avocado and MSM‐Tambaqui with a focus on zero waste. Journal of Food Safety, v. 44, n. 5, p. 1-15, 2024Tradução . . Disponível em: https://doi.org/10.1111/jfs.13160. Acesso em: 28 dez. 2025. -
APA
Presenza, L., Teixeira, B. F., Fabrício, L. F. de F., Grimaldi, R., Galvão, J. A., & Vieira, T. M. F. de S. . (2024). Optimizing byproduct processing for clean label foods: avocado and MSM‐Tambaqui with a focus on zero waste. Journal of Food Safety, 44( 5), 1-15. doi:10.1111/jfs.13160 -
NLM
Presenza L, Teixeira B F, Fabrício L F de F, Grimaldi R, Galvão J A, Vieira T M F de S . Optimizing byproduct processing for clean label foods: avocado and MSM‐Tambaqui with a focus on zero waste [Internet]. Journal of Food Safety. 2024 ; 44( 5): 1-15.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1111/jfs.13160 -
Vancouver
Presenza L, Teixeira B F, Fabrício L F de F, Grimaldi R, Galvão J A, Vieira T M F de S . Optimizing byproduct processing for clean label foods: avocado and MSM‐Tambaqui with a focus on zero waste [Internet]. Journal of Food Safety. 2024 ; 44( 5): 1-15.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1111/jfs.13160 - Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger
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Informações sobre o DOI: 10.1111/jfs.13160 (Fonte: oaDOI API)
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