Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion (2025)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; COSTA, TATIELLY DE JESUS - FZEA
- Unidade: FZEA
- DOI: 10.3390/foods14091500
- Subjects: ALIMENTOS DE ORIGEM VEGETAL; EXTRUSÃO; VITAMINA D; ENGENHARIA DE ALIMENTOS
- Keywords: extrusion cooking; biosorption; cholecalciferol; brewer’s spent yeast; chemical stability; food fortification
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
PINHO, Lorena Silva et al. Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion. Foods, v. 14, n. 9, p. 1-16, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14091500. Acesso em: 10 fev. 2026. -
APA
Pinho, L. S., Brexó, R. P., Costa, T. de J., Thomazini, M., Campanella, O. H., & Favaro-Trindade, C. S. (2025). Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion. Foods, 14( 9), 1-16. doi:10.3390/foods14091500 -
NLM
Pinho LS, Brexó RP, Costa T de J, Thomazini M, Campanella OH, Favaro-Trindade CS. Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion [Internet]. Foods. 2025 ; 14( 9): 1-16.[citado 2026 fev. 10 ] Available from: https://doi.org/10.3390/foods14091500 -
Vancouver
Pinho LS, Brexó RP, Costa T de J, Thomazini M, Campanella OH, Favaro-Trindade CS. Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion [Internet]. Foods. 2025 ; 14( 9): 1-16.[citado 2026 fev. 10 ] Available from: https://doi.org/10.3390/foods14091500 - Co-encapsulation of vitamins D3 and K2 in brewer's spent yeasts biomass by vacuum biosorption
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Informações sobre o DOI: 10.3390/foods14091500 (Fonte: oaDOI API)
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