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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
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: 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: 12 nov. 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 nov. 12 ] 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 nov. 12 ] Available from: https://doi.org/10.3303/CET23102041
Trabalho de evento-resumo
Antimicrobial effect of extracts from leaves of native brazilian plants (2019)
Ponzilacqua, Bárbara; Lee, Sarah Hwa In; Rosim, Roice Eliana ; Corassin, Carlos Humberto ; Oliveira, Carlos Augusto Fernandes de
Source: Book of Abstracts. Conference titles: European Congress of Chemical Engineering. Unidade: FZEA
Subjects: PLANTAS NATIVAS, ASPERGILLUS, STAPHYLOCOCCUS, MICROBIOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
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ABNT
PONZILACQUA, Bárbara et al. Antimicrobial effect of extracts from leaves of native brazilian plants. 2019, Anais.. Milano: AIDIC SERVIZI SRL, 2019. Disponível em: https://doi.org/10.3303/BOA1901. Acesso em: 12 nov. 2024.
APA
Ponzilacqua, B., Lee, S. H. I., Rosim, R. E., Corassin, C. H., & Oliveira, C. A. F. de. (2019). Antimicrobial effect of extracts from leaves of native brazilian plants. In Book of Abstracts. Milano: AIDIC SERVIZI SRL. doi:10.3303/BOA1901
NLM
Ponzilacqua B, Lee SHI, Rosim RE, Corassin CH, Oliveira CAF de. Antimicrobial effect of extracts from leaves of native brazilian plants [Internet]. Book of Abstracts. 2019 ;[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/BOA1901
Vancouver
Ponzilacqua B, Lee SHI, Rosim RE, Corassin CH, Oliveira CAF de. Antimicrobial effect of extracts from leaves of native brazilian plants [Internet]. Book of Abstracts. 2019 ;[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/BOA1901
Trabalho de evento
Development of an in-house Lattice-Boltzmann simulator towards bioreactors for wastewater treatment: underlying concepts (2017)
Fortunato, V. A.; Caneppele, Fernando de Lima; Ribeiro, Rogers; Rabi, José Antonio
Source: Proceedings FICWTM. Conference titles: Frontiers International Conference on Wastewater Treatment. Unidade: FZEA
Subjects: SIMULAÇÃO, REATORES BIOQUÍMICOS, TRATAMENTO DE ÁGUAS RESIDUÁRIAS
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ABNT
FORTUNATO, V. A. et al. Development of an in-house Lattice-Boltzmann simulator towards bioreactors for wastewater treatment: underlying concepts. 2017, Anais.. Palermo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2017. . Acesso em: 12 nov. 2024.
APA
Fortunato, V. A., Caneppele, F. de L., Ribeiro, R., & Rabi, J. A. (2017). Development of an in-house Lattice-Boltzmann simulator towards bioreactors for wastewater treatment: underlying concepts. In Proceedings FICWTM. Palermo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.
NLM
Fortunato VA, Caneppele F de L, Ribeiro R, Rabi JA. Development of an in-house Lattice-Boltzmann simulator towards bioreactors for wastewater treatment: underlying concepts. Proceedings FICWTM. 2017 ;[citado 2024 nov. 12 ]
Vancouver
Fortunato VA, Caneppele F de L, Ribeiro R, Rabi JA. Development of an in-house Lattice-Boltzmann simulator towards bioreactors for wastewater treatment: underlying concepts. Proceedings FICWTM. 2017 ;[citado 2024 nov. 12 ]
Artigo de periodico
Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch (2017)
Makishi, Gisele Lourenço da Aparecida; Amorim, Emily Santos; Gatti, Max Willian; Ditchfield, Cynthia ; Branco, Ivanise Guilherme; Moraes, Izabel Cristina Freitas
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: BIOFILMES, GELATINA, ARARUTA, AMIDO
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ABNT
MAKISHI, Gisele Lourenço da Aparecida et al. Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch. Chemical Engineering Transactions, v. 57, p. 1855-1860, 2017Tradução . . Disponível em: https://doi.org/10.3303/CET1757310. Acesso em: 12 nov. 2024.
APA
Makishi, G. L. da A., Amorim, E. S., Gatti, M. W., Ditchfield, C., Branco, I. G., & Moraes, I. C. F. (2017). Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch. Chemical Engineering Transactions, 57, 1855-1860. doi:10.3303/CET1757310
NLM
Makishi GL da A, Amorim ES, Gatti MW, Ditchfield C, Branco IG, Moraes ICF. Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch [Internet]. Chemical Engineering Transactions. 2017 ; 57 1855-1860.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/CET1757310
Vancouver
Makishi GL da A, Amorim ES, Gatti MW, Ditchfield C, Branco IG, Moraes ICF. Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch [Internet]. Chemical Engineering Transactions. 2017 ; 57 1855-1860.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/CET1757310
Trabalho de evento-resumo
In vitro evaluation of Lactobacillus acidophilus and bifidobacterium animals subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate (2015)
Silva, Marluci Palazzolli; Tulini, Fabrício Luiz; Mazzocato, Marcella Chalella; Marinho, Julia Fernanda Urbano; Thomazini, Marcelo; Fávaro-Trindade, Carmen Silvia
Source: Abstracts. Conference titles: Probiotics, Prebiotics & New Foods for Microbiota and Human Health. Unidade: FZEA
Subjects: PROBIÓTICOS, LACTOBACILLUS, CHOCOLATE, TECNOLOGIA DE ALIMENTOS
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ABNT
SILVA, Marluci Palazzolli et al. In vitro evaluation of Lactobacillus acidophilus and bifidobacterium animals subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate. 2015, Anais.. Rome: Pontificia Università Urbaniana, 2015. . Acesso em: 12 nov. 2024.
APA
Silva, M. P., Tulini, F. L., Mazzocato, M. C., Marinho, J. F. U., Thomazini, M., & Fávaro-Trindade, C. S. (2015). In vitro evaluation of Lactobacillus acidophilus and bifidobacterium animals subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate. In Abstracts. Rome: Pontificia Università Urbaniana.
NLM
Silva MP, Tulini FL, Mazzocato MC, Marinho JFU, Thomazini M, Fávaro-Trindade CS. In vitro evaluation of Lactobacillus acidophilus and bifidobacterium animals subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate. Abstracts. 2015 ;[citado 2024 nov. 12 ]
Vancouver
Silva MP, Tulini FL, Mazzocato MC, Marinho JFU, Thomazini M, Fávaro-Trindade CS. In vitro evaluation of Lactobacillus acidophilus and bifidobacterium animals subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate. Abstracts. 2015 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Lactobacillus acidophilus and L. paracasei stability and their resistance to simulated gastrointestinal conditions in synbiotic and probiotic jussara (Euterpe edulis) sorbets (2015)
Marinho, Julia Fernanda Urbano; Silva, Marluci Palazzolli; Mazzocato, Marcella Chalella; Tulini, Fabrício Luiz; Fávaro-Trindade, Carmen Silvia
Source: Abstracts. Conference titles: Probiotics, Prebiotics & New Foods for Microbiota and Human Health. Unidade: FZEA
Subjects: PROBIÓTICOS, LACTOBACILLUS, CONSERVAÇÃO DE ALIMENTOS, SORVETE
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ABNT
MARINHO, Julia Fernanda Urbano et al. Lactobacillus acidophilus and L. paracasei stability and their resistance to simulated gastrointestinal conditions in synbiotic and probiotic jussara (Euterpe edulis) sorbets. 2015, Anais.. Rome: Pontificia Università Urbaniana, 2015. . Acesso em: 12 nov. 2024.
APA
Marinho, J. F. U., Silva, M. P., Mazzocato, M. C., Tulini, F. L., & Fávaro-Trindade, C. S. (2015). Lactobacillus acidophilus and L. paracasei stability and their resistance to simulated gastrointestinal conditions in synbiotic and probiotic jussara (Euterpe edulis) sorbets. In Abstracts. Rome: Pontificia Università Urbaniana.
NLM
Marinho JFU, Silva MP, Mazzocato MC, Tulini FL, Fávaro-Trindade CS. Lactobacillus acidophilus and L. paracasei stability and their resistance to simulated gastrointestinal conditions in synbiotic and probiotic jussara (Euterpe edulis) sorbets. Abstracts. 2015 ;[citado 2024 nov. 12 ]
Vancouver
Marinho JFU, Silva MP, Mazzocato MC, Tulini FL, Fávaro-Trindade CS. Lactobacillus acidophilus and L. paracasei stability and their resistance to simulated gastrointestinal conditions in synbiotic and probiotic jussara (Euterpe edulis) sorbets. Abstracts. 2015 ;[citado 2024 nov. 12 ]
Artigo de periodico
Effect of alkaline agent and pH on the composition of freeze-dried proteins extracted from castor bean (Ricinus communis L.) cake (2014)
Makishi, Gisele Lourenço da Aparecida; Lacerda, Roseli Sengling; Chambi Mamani, Hulda Noemi; Costa, Patrícia Argemira da; Bittante, Ana Mônica Quinta Barbosa; Gomide, Catarina Abdalla; Sobral, Paulo José do Amaral
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: BIOFILMES, MAMONA, PROTEÍNAS
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ABNT
MAKISHI, Gisele Lourenço da Aparecida et al. Effect of alkaline agent and pH on the composition of freeze-dried proteins extracted from castor bean (Ricinus communis L.) cake. Chemical Engineering Transactions, v. 37, p. 697-702, 2014Tradução . . Disponível em: https://doi.org/10.3303/CET1437117. Acesso em: 12 nov. 2024.
APA
Makishi, G. L. da A., Lacerda, R. S., Chambi Mamani, H. N., Costa, P. A. da, Bittante, A. M. Q. B., Gomide, C. A., & Sobral, P. J. do A. (2014). Effect of alkaline agent and pH on the composition of freeze-dried proteins extracted from castor bean (Ricinus communis L.) cake. Chemical Engineering Transactions, 37, 697-702. doi:10.3303/CET1437117
NLM
Makishi GL da A, Lacerda RS, Chambi Mamani HN, Costa PA da, Bittante AMQB, Gomide CA, Sobral PJ do A. Effect of alkaline agent and pH on the composition of freeze-dried proteins extracted from castor bean (Ricinus communis L.) cake [Internet]. Chemical Engineering Transactions. 2014 ; 37 697-702.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/CET1437117
Vancouver
Makishi GL da A, Lacerda RS, Chambi Mamani HN, Costa PA da, Bittante AMQB, Gomide CA, Sobral PJ do A. Effect of alkaline agent and pH on the composition of freeze-dried proteins extracted from castor bean (Ricinus communis L.) cake [Internet]. Chemical Engineering Transactions. 2014 ; 37 697-702.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/CET1437117
Artigo de periodico
Castor bean (Ricinus communis) cake protein extraction by alkaline solubilization: definition of process parameters (2014)
Lacerda, Roseli Sengling; Makishi, Gisele Lourenço da Aparecida; Chambi Mamani, Hulda Noemi; Bittante, Ana Mônica Quinta Barbosa; Gomide, Catarina Abdalla; Costa, Patrícia Argemira da; Sobral, Paulo José do Amaral
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: BIOFILMES, SOLUBILIZAÇÃO, MAMONA, PROTEÍNAS (EXTRAÇÃO)
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ABNT
LACERDA, Roseli Sengling et al. Castor bean (Ricinus communis) cake protein extraction by alkaline solubilization: definition of process parameters. Chemical Engineering Transactions, v. 37, p. 775-780, 2014Tradução . . Disponível em: https://doi.org/10.3303/CET1437130. Acesso em: 12 nov. 2024.
APA
Lacerda, R. S., Makishi, G. L. da A., Chambi Mamani, H. N., Bittante, A. M. Q. B., Gomide, C. A., Costa, P. A. da, & Sobral, P. J. do A. (2014). Castor bean (Ricinus communis) cake protein extraction by alkaline solubilization: definition of process parameters. Chemical Engineering Transactions, 37, 775-780. doi:10.3303/CET1437130
NLM
Lacerda RS, Makishi GL da A, Chambi Mamani HN, Bittante AMQB, Gomide CA, Costa PA da, Sobral PJ do A. Castor bean (Ricinus communis) cake protein extraction by alkaline solubilization: definition of process parameters [Internet]. Chemical Engineering Transactions. 2014 ; 37 775-780.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/CET1437130
Vancouver
Lacerda RS, Makishi GL da A, Chambi Mamani HN, Bittante AMQB, Gomide CA, Costa PA da, Sobral PJ do A. Castor bean (Ricinus communis) cake protein extraction by alkaline solubilization: definition of process parameters [Internet]. Chemical Engineering Transactions. 2014 ; 37 775-780.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/CET1437130
Artigo de periodico
Properties of biodegradable films made with proteins extracted from castor bean (Ricinus communis) cake: effect of protein extraction pH (2014)
Bittante, Ana Mônica Quinta Barbosa; Lacerda, Roseli Sengling; Oliveira, Tiara Gomes de; Makishi, Gisele Lourenço da Aparecida; Costa, Patrícia Argemira da; Chambi Mamani, Hulda Noemi; Gomide, Catarina Abdalla; Sobral, Paulo José do Amaral
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: BIOFILMES (PROPRIEDADES FÍSICAS), MAMONA, PROTEÍNAS
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ABNT
BITTANTE, Ana Mônica Quinta Barbosa et al. Properties of biodegradable films made with proteins extracted from castor bean (Ricinus communis) cake: effect of protein extraction pH. Chemical Engineering Transactions, v. 37, p. 751-756, 2014Tradução . . Disponível em: https://doi.org/10.3303/CET1437126. Acesso em: 12 nov. 2024.
APA
Bittante, A. M. Q. B., Lacerda, R. S., Oliveira, T. G. de, Makishi, G. L. da A., Costa, P. A. da, Chambi Mamani, H. N., et al. (2014). Properties of biodegradable films made with proteins extracted from castor bean (Ricinus communis) cake: effect of protein extraction pH. Chemical Engineering Transactions, 37, 751-756. doi:10.3303/CET1437126
NLM
Bittante AMQB, Lacerda RS, Oliveira TG de, Makishi GL da A, Costa PA da, Chambi Mamani HN, Gomide CA, Sobral PJ do A. Properties of biodegradable films made with proteins extracted from castor bean (Ricinus communis) cake: effect of protein extraction pH [Internet]. Chemical Engineering Transactions. 2014 ; 37 751-756.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/CET1437126
Vancouver
Bittante AMQB, Lacerda RS, Oliveira TG de, Makishi GL da A, Costa PA da, Chambi Mamani HN, Gomide CA, Sobral PJ do A. Properties of biodegradable films made with proteins extracted from castor bean (Ricinus communis) cake: effect of protein extraction pH [Internet]. Chemical Engineering Transactions. 2014 ; 37 751-756.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3303/CET1437126
Trabalho de evento-resumo
Assessment of aflatoxin residues by LC-MS/MS in urine from residents of Pirassununga, Brazil (2013)
Jager, Alessandra Vincenzi; Tonin, Fernando Gustavo; Souto, Pollyana Cristina Maggio de Castro; Privatti, Rafaela Torrezan; Oliveira, Carlos Augusto Fernandes de
Source: Book of Abstracts. Conference titles: Mycored International Conference Europe. Unidade: FZEA
Subjects: AFLATOXINAS, URINA, METABÓLITOS
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ABNT
JAGER, Alessandra Vincenzi et al. Assessment of aflatoxin residues by LC-MS/MS in urine from residents of Pirassununga, Brazil. 2013, Anais.. Martina Franca, Italy: ISPA/ISM, 2013. . Acesso em: 12 nov. 2024.
APA
Jager, A. V., Tonin, F. G., Souto, P. C. M. de C., Privatti, R. T., & Oliveira, C. A. F. de. (2013). Assessment of aflatoxin residues by LC-MS/MS in urine from residents of Pirassununga, Brazil. In Book of Abstracts. Martina Franca, Italy: ISPA/ISM.
NLM
Jager AV, Tonin FG, Souto PCM de C, Privatti RT, Oliveira CAF de. Assessment of aflatoxin residues by LC-MS/MS in urine from residents of Pirassununga, Brazil. Book of Abstracts. 2013 ;[citado 2024 nov. 12 ]
Vancouver
Jager AV, Tonin FG, Souto PCM de C, Privatti RT, Oliveira CAF de. Assessment of aflatoxin residues by LC-MS/MS in urine from residents of Pirassununga, Brazil. Book of Abstracts. 2013 ;[citado 2024 nov. 12 ]
Artigo de periodico
Italian-type salami with propolis as antioxidant (2013)
Bernardi, Sabrina; Fávaro-Trindade, Carmen Silvia; Trindade, Marco Antonio; Balieiro, Júlio Cesar de Carvalho ; Cavenaghi, Angela Dulce; Contreras Castillo, Carmen Josefina
Source: Italian Journal of Food Science. Unidades: FZEA, ESALQ
Subjects: ANTIOXIDANTES, PRÓPOLIS, MICROENCAPSULAÇÃO, QUALIDADE DOS ALIMENTOS, SALAME
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ABNT
BERNARDI, Sabrina et al. Italian-type salami with propolis as antioxidant. Italian Journal of Food Science, v. 25, n. 4, p. 433-440, 2013Tradução . . Acesso em: 12 nov. 2024.
APA
Bernardi, S., Fávaro-Trindade, C. S., Trindade, M. A., Balieiro, J. C. de C., Cavenaghi, A. D., & Contreras Castillo, C. J. (2013). Italian-type salami with propolis as antioxidant. Italian Journal of Food Science, 25( 4), 433-440.
NLM
Bernardi S, Fávaro-Trindade CS, Trindade MA, Balieiro JC de C, Cavenaghi AD, Contreras Castillo CJ. Italian-type salami with propolis as antioxidant. Italian Journal of Food Science. 2013 ; 25( 4): 433-440.[citado 2024 nov. 12 ]
Vancouver
Bernardi S, Fávaro-Trindade CS, Trindade MA, Balieiro JC de C, Cavenaghi AD, Contreras Castillo CJ. Italian-type salami with propolis as antioxidant. Italian Journal of Food Science. 2013 ; 25( 4): 433-440.[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Sphinganine/sphingosine ratio in human urine as a biomarker of fumonisin exposure in Pirassununga, Brazil: a preliminary study (2013)
Bordin, Keliani; Rosim, Roice Eliana; Jager, Alessandra Vincenzi; Carraro, M.; Oliveira, Carlos Augusto Fernandes de
Source: Book of Abstracts. Conference titles: Mycored International Conference Europe. Unidade: FZEA
Subjects: BIOMARCADORES, FUNGOS TOXICOGÊNICOS, CONSUMO DE ALIMENTOS, CONTAMINAÇÃO DE ALIMENTOS
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ABNT
BORDIN, Keliani et al. Sphinganine/sphingosine ratio in human urine as a biomarker of fumonisin exposure in Pirassununga, Brazil: a preliminary study. 2013, Anais.. Martina Franca, Italy: ISPA/ISM, 2013. . Acesso em: 12 nov. 2024.
APA
Bordin, K., Rosim, R. E., Jager, A. V., Carraro, M., & Oliveira, C. A. F. de. (2013). Sphinganine/sphingosine ratio in human urine as a biomarker of fumonisin exposure in Pirassununga, Brazil: a preliminary study. In Book of Abstracts. Martina Franca, Italy: ISPA/ISM.
NLM
Bordin K, Rosim RE, Jager AV, Carraro M, Oliveira CAF de. Sphinganine/sphingosine ratio in human urine as a biomarker of fumonisin exposure in Pirassununga, Brazil: a preliminary study. Book of Abstracts. 2013 ;[citado 2024 nov. 12 ]
Vancouver
Bordin K, Rosim RE, Jager AV, Carraro M, Oliveira CAF de. Sphinganine/sphingosine ratio in human urine as a biomarker of fumonisin exposure in Pirassununga, Brazil: a preliminary study. Book of Abstracts. 2013 ;[citado 2024 nov. 12 ]
Artigo de periodico
Catering meals under blast-cooling: comparison between zero and first-order modeling with respect to spatial dependence of temperature (2012)
Rabi, José Antonio; Trezzani-Harbelot, Isabelle; Morelli, Elisabeth; Guilpart, Jacques
Source: International Review of Mechanical Engineering. Unidade: FZEA
Subjects: CONSERVAÇÃO DE ALIMENTOS PELO FRIO, ARMAZENAGEM DE ALIMENTOS
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ABNT
RABI, José Antonio et al. Catering meals under blast-cooling: comparison between zero and first-order modeling with respect to spatial dependence of temperature. International Review of Mechanical Engineering, v. 6, n. 2, p. 218-227, 2012Tradução . . Acesso em: 12 nov. 2024.
APA
Rabi, J. A., Trezzani-Harbelot, I., Morelli, E., & Guilpart, J. (2012). Catering meals under blast-cooling: comparison between zero and first-order modeling with respect to spatial dependence of temperature. International Review of Mechanical Engineering, 6( 2), 218-227.
NLM
Rabi JA, Trezzani-Harbelot I, Morelli E, Guilpart J. Catering meals under blast-cooling: comparison between zero and first-order modeling with respect to spatial dependence of temperature. International Review of Mechanical Engineering. 2012 ; 6( 2): 218-227.[citado 2024 nov. 12 ]
Vancouver
Rabi JA, Trezzani-Harbelot I, Morelli E, Guilpart J. Catering meals under blast-cooling: comparison between zero and first-order modeling with respect to spatial dependence of temperature. International Review of Mechanical Engineering. 2012 ; 6( 2): 218-227.[citado 2024 nov. 12 ]
Artigo de periodico
Mortadella sausage produced with soybean oil instead of pork fat (2011)
Trindade, Marco Antonio; Oliveira, Juliana Moraes de; Nogueira, Natália Maria Gonçalves; Oliveira Filho, Paulo Roberto Campagnoli de; Alencar, Severino Matias de; Contreras Castillo, Carmen Josefina
Source: Italian Journal of Food Science. Unidades: FZEA, ESALQ
Subjects: MORTADELA, ÓLEO DE SOJA, ANÁLISE SENSORIAL DE ALIMENTOS, ÁCIDOS GRAXOS
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ABNT
TRINDADE, Marco Antonio et al. Mortadella sausage produced with soybean oil instead of pork fat. Italian Journal of Food Science, v. 23, n. 1, p. 72-79, 2011Tradução . . Disponível em: http://www.producao.usp.br/bitstream/handle/BDPI/18879/art_TRINDADE_MORTADELLA_SAUSAGE_PRODUCED_WITH_SOYBEAN_OIL_INSTEAD_2011.pdf?sequence=1. Acesso em: 12 nov. 2024.
APA
Trindade, M. A., Oliveira, J. M. de, Nogueira, N. M. G., Oliveira Filho, P. R. C. de, Alencar, S. M. de, & Contreras Castillo, C. J. (2011). Mortadella sausage produced with soybean oil instead of pork fat. Italian Journal of Food Science, 23( 1), 72-79. Recuperado de http://www.producao.usp.br/bitstream/handle/BDPI/18879/art_TRINDADE_MORTADELLA_SAUSAGE_PRODUCED_WITH_SOYBEAN_OIL_INSTEAD_2011.pdf?sequence=1
NLM
Trindade MA, Oliveira JM de, Nogueira NMG, Oliveira Filho PRC de, Alencar SM de, Contreras Castillo CJ. Mortadella sausage produced with soybean oil instead of pork fat [Internet]. Italian Journal of Food Science. 2011 ; 23( 1): 72-79.[citado 2024 nov. 12 ] Available from: http://www.producao.usp.br/bitstream/handle/BDPI/18879/art_TRINDADE_MORTADELLA_SAUSAGE_PRODUCED_WITH_SOYBEAN_OIL_INSTEAD_2011.pdf?sequence=1
Vancouver
Trindade MA, Oliveira JM de, Nogueira NMG, Oliveira Filho PRC de, Alencar SM de, Contreras Castillo CJ. Mortadella sausage produced with soybean oil instead of pork fat [Internet]. Italian Journal of Food Science. 2011 ; 23( 1): 72-79.[citado 2024 nov. 12 ] Available from: http://www.producao.usp.br/bitstream/handle/BDPI/18879/art_TRINDADE_MORTADELLA_SAUSAGE_PRODUCED_WITH_SOYBEAN_OIL_INSTEAD_2011.pdf?sequence=1
Artigo de periodico
Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish (2011)
Oliveira Filho, Paulo Roberto Campagnolli de; Sobral, Paulo José do Amaral; Trindade, Marco Antonio; Viegas, Elisabete Maria Macedo
Source: Italian Journal of Food Science. Unidade: FZEA
Subjects: EMBUTIDOS, PESCADO, TILÁPIA-DO-NILO, TECNOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA FILHO, Paulo Roberto Campagnolli de et al. Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish. Italian Journal of Food Science, v. 23, n. 2, p. 194-201, 2011Tradução . . Acesso em: 12 nov. 2024.
APA
Oliveira Filho, P. R. C. de, Sobral, P. J. do A., Trindade, M. A., & Viegas, E. M. M. (2011). Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish. Italian Journal of Food Science, 23( 2), 194-201.
NLM
Oliveira Filho PRC de, Sobral PJ do A, Trindade MA, Viegas EMM. Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish. Italian Journal of Food Science. 2011 ; 23( 2): 194-201.[citado 2024 nov. 12 ]
Vancouver
Oliveira Filho PRC de, Sobral PJ do A, Trindade MA, Viegas EMM. Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish. Italian Journal of Food Science. 2011 ; 23( 2): 194-201.[citado 2024 nov. 12 ]
Trabalho de evento-anais periodico
Ethanolic extraction of soybean oil: oil solubility equilibria and kinetic studies (2011)
Rodrigues, Christianne Elisabete da Costa; Longo, Natalia Menegasso; Silva, Cibele de Castro; Aracava, Keila Kazue; Garavazo, Bruna Rafaela
Source: Chemical Engineering Transactions. Conference titles: International Conference on Chemical and Process Engineering. Unidade: FZEA
Subjects: CINÉTICA QUÍMICA, EXTRAÇÃO DE LÍQUIDOS, PROCESSOS DE SEPARAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Christianne Elisabete da Costa et al. Ethanolic extraction of soybean oil: oil solubility equilibria and kinetic studies. Chemical Engineering Transactions. Milano, Italy: AIDIC Servizi. . Acesso em: 12 nov. 2024. , 2011
APA
Rodrigues, C. E. da C., Longo, N. M., Silva, C. de C., Aracava, K. K., & Garavazo, B. R. (2011). Ethanolic extraction of soybean oil: oil solubility equilibria and kinetic studies. Chemical Engineering Transactions. Milano, Italy: AIDIC Servizi.
NLM
Rodrigues CE da C, Longo NM, Silva C de C, Aracava KK, Garavazo BR. Ethanolic extraction of soybean oil: oil solubility equilibria and kinetic studies. Chemical Engineering Transactions. 2011 ; 24 811-816.[citado 2024 nov. 12 ]
Vancouver
Rodrigues CE da C, Longo NM, Silva C de C, Aracava KK, Garavazo BR. Ethanolic extraction of soybean oil: oil solubility equilibria and kinetic studies. Chemical Engineering Transactions. 2011 ; 24 811-816.[citado 2024 nov. 12 ]
Trabalho de evento-anais periodico
Behaviour of oryzanol and tocotrienols during the rice bran oil deacidification process by liquid-liquid extraction, at (283.2 to 333.2) k (2011)
Rodrigues, Christianne Elisabete da Costa; Garavazo, Bruna Rafaela; Oliveira, Cássia Maria de; Chiyoda, Cristina
Source: Chemical Engineering Transactions. Conference titles: International Conference on Chemical and Process Engineering. Unidade: FZEA
Subjects: EQUILÍBRIO LÍQUIDO-LÍQUIDO, PROCESSOS DE SEPARAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Christianne Elisabete da Costa et al. Behaviour of oryzanol and tocotrienols during the rice bran oil deacidification process by liquid-liquid extraction, at (283.2 to 333.2) k. Chemical Engineering Transactions. Milano, Italy: AIDIC Servizi. . Acesso em: 12 nov. 2024. , 2011
APA
Rodrigues, C. E. da C., Garavazo, B. R., Oliveira, C. M. de, & Chiyoda, C. (2011). Behaviour of oryzanol and tocotrienols during the rice bran oil deacidification process by liquid-liquid extraction, at (283.2 to 333.2) k. Chemical Engineering Transactions. Milano, Italy: AIDIC Servizi.
NLM
Rodrigues CE da C, Garavazo BR, Oliveira CM de, Chiyoda C. Behaviour of oryzanol and tocotrienols during the rice bran oil deacidification process by liquid-liquid extraction, at (283.2 to 333.2) k. Chemical Engineering Transactions. 2011 ; 24 1027-1032.[citado 2024 nov. 12 ]
Vancouver
Rodrigues CE da C, Garavazo BR, Oliveira CM de, Chiyoda C. Behaviour of oryzanol and tocotrienols during the rice bran oil deacidification process by liquid-liquid extraction, at (283.2 to 333.2) k. Chemical Engineering Transactions. 2011 ; 24 1027-1032.[citado 2024 nov. 12 ]
Artigo de periodico
Reduction of cholesterol in lard by solvent extraction (2009)
Gonçalves, Cíntia Bernardo; Granero, Maira Guiraldeli
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: ÓLEOS E GORDURAS ANIMAIS COMESTÍVEIS (REDUÇÃO), SOLVENTE (EXTRAÇÃO), SEPARAÇÃO LÍQUIDO-LÍQUIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONÇALVES, Cíntia Bernardo e GRANERO, Maira Guiraldeli. Reduction of cholesterol in lard by solvent extraction. Chemical Engineering Transactions, v. 17, p. 909-914, 2009Tradução . . Acesso em: 12 nov. 2024.
APA
Gonçalves, C. B., & Granero, M. G. (2009). Reduction of cholesterol in lard by solvent extraction. Chemical Engineering Transactions, 17, 909-914.
NLM
Gonçalves CB, Granero MG. Reduction of cholesterol in lard by solvent extraction. Chemical Engineering Transactions. 2009 ; 17 909-914.[citado 2024 nov. 12 ]
Vancouver
Gonçalves CB, Granero MG. Reduction of cholesterol in lard by solvent extraction. Chemical Engineering Transactions. 2009 ; 17 909-914.[citado 2024 nov. 12 ]
Artigo de periodico
Microbiological and sensory stability of pasteurized milk in Brazil (2009)
Petrus, Rodrigo Rodrigues; Loiola, Carolina Guiotto; Silva, Carine Oliveira da; Oliveira, Carlos Augusto Fernandes de
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: MICROBIOLOGIA DE ALIMENTOS, LEITE, ARMAZENAGEM DE ALIMENTOS, EMBALAGENS PLÁSTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PETRUS, Rodrigo Rodrigues et al. Microbiological and sensory stability of pasteurized milk in Brazil. Chemical Engineering Transactions, v. 17, p. 939-944, 2009Tradução . . Acesso em: 12 nov. 2024.
APA
Petrus, R. R., Loiola, C. G., Silva, C. O. da, & Oliveira, C. A. F. de. (2009). Microbiological and sensory stability of pasteurized milk in Brazil. Chemical Engineering Transactions, 17, 939-944.
NLM
Petrus RR, Loiola CG, Silva CO da, Oliveira CAF de. Microbiological and sensory stability of pasteurized milk in Brazil. Chemical Engineering Transactions. 2009 ; 17 939-944.[citado 2024 nov. 12 ]
Vancouver
Petrus RR, Loiola CG, Silva CO da, Oliveira CAF de. Microbiological and sensory stability of pasteurized milk in Brazil. Chemical Engineering Transactions. 2009 ; 17 939-944.[citado 2024 nov. 12 ]
Trabalho de evento-anais periodico
Gelatin films with lycopene: mechanical, water vapor barrier, color, and light barrier properties (2008)
Januário, M. M. S.; Sobral, Paulo José do Amaral; Fávaro-Trindade, Carmen Silvia; Carvalho, Rosemary Aparecida de
Source: Italian Journal of Food Science. Conference titles: Shelf Life International Meeting. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS (PROPRIEDADES FÍSICAS), ESTABILIZANTES, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JANUÁRIO, M. M. S. et al. Gelatin films with lycopene: mechanical, water vapor barrier, color, and light barrier properties. Italian Journal of Food Science. Pinerolo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. . Acesso em: 12 nov. 2024. , 2008
APA
Januário, M. M. S., Sobral, P. J. do A., Fávaro-Trindade, C. S., & Carvalho, R. A. de. (2008). Gelatin films with lycopene: mechanical, water vapor barrier, color, and light barrier properties. Italian Journal of Food Science. Pinerolo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.
NLM
Januário MMS, Sobral PJ do A, Fávaro-Trindade CS, Carvalho RA de. Gelatin films with lycopene: mechanical, water vapor barrier, color, and light barrier properties. Italian Journal of Food Science. 2008 ; 20( esp.): 126-129.[citado 2024 nov. 12 ]
Vancouver
Januário MMS, Sobral PJ do A, Fávaro-Trindade CS, Carvalho RA de. Gelatin films with lycopene: mechanical, water vapor barrier, color, and light barrier properties. Italian Journal of Food Science. 2008 ; 20( esp.): 126-129.[citado 2024 nov. 12 ]

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