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Filtros : "PROTEÍNAS" "Food Chemistry" Removidos: "Filosofia" "Costa, Luciano da Fontoura" "FFCLRP E FMRP" Limpar

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  • Artigo de periodico

    Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts (2021)

    Furtado, Gilvan Pessoa; Carli, Sibeli de ; Meleiro, Luana Parras ; Salgado, José Carlos Santos ; Ward, Richard John

    Source: Food Chemistry. Unidade: FFCLRP

    Subjects: CARBOIDRATOS, PROTEÍNAS, CEVADA, CERVEJA

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      FURTADO, Gilvan Pessoa et al. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts. Food Chemistry, v. 365, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130460. Acesso em: 08 nov. 2024.

    • APA

      Furtado, G. P., Carli, S. de, Meleiro, L. P., Salgado, J. C. S., & Ward, R. J. (2021). Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts. Food Chemistry, 365, 1-7. doi:10.1016/j.foodchem.2021.130460

    • NLM

      Furtado GP, Carli S de, Meleiro LP, Salgado JCS, Ward RJ. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts [Internet]. Food Chemistry. 2021 ; 365 1-7.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130460

    • Vancouver

      Furtado GP, Carli S de, Meleiro LP, Salgado JCS, Ward RJ. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts [Internet]. Food Chemistry. 2021 ; 365 1-7.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130460

  • Artigo de periodico

    Study of proteins with mercury in fish from the Amazon region (2020)

    Cavecci-Mendonça, Bruna ; Vieira, José Cavalcante de Souza ; Lima, Paula Monteiro de ; Leite, Aline de Lima ; Buzalaf, Marília Afonso Rabelo ; Zara, Luiz Fabrício ; Padilha, Pedro de Magalhães

    Source: Food Chemistry. Unidade: FOB

    Subjects: MERCÚRIO (ELEMENTO QUÍMICO), PEIXES, PROTEÍNAS, AMAZÔNIA BRASILEIRA

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      CAVECCI-MENDONÇA, Bruna et al. Study of proteins with mercury in fish from the Amazon region. Food Chemistry, v. 309, p. 8 , 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125460. Acesso em: 08 nov. 2024.

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      Cavecci-Mendonça, B., Vieira, J. C. de S., Lima, P. M. de, Leite, A. de L., Buzalaf, M. A. R., Zara, L. F., & Padilha, P. de M. (2020). Study of proteins with mercury in fish from the Amazon region. Food Chemistry, 309, 8 . doi:10.1016/j.foodchem.2019.125460

    • NLM

      Cavecci-Mendonça B, Vieira JC de S, Lima PM de, Leite A de L, Buzalaf MAR, Zara LF, Padilha P de M. Study of proteins with mercury in fish from the Amazon region [Internet]. Food Chemistry. 2020 ; 309 8 .[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125460

    • Vancouver

      Cavecci-Mendonça B, Vieira JC de S, Lima PM de, Leite A de L, Buzalaf MAR, Zara LF, Padilha P de M. Study of proteins with mercury in fish from the Amazon region [Internet]. Food Chemistry. 2020 ; 309 8 .[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125460

  • Artigo de periodico

    Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology (2010)

    Granato, Daniel; Ribeiro, Jéssica Caroline Bigaski; Castro, Inar Alves de ; Masson, Maria Lucia

    Source: Food Chemistry. Unidade: FCF

    Subjects: PROTEÍNAS, SOJA, BIOQUÍMICA DE ALIMENTOS

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      GRANATO, Daniel et al. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, v. 121, n. 3, p. 899-906, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.01.014. Acesso em: 08 nov. 2024.

    • APA

      Granato, D., Ribeiro, J. C. B., Castro, I. A. de, & Masson, M. L. (2010). Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, 121( 3), 899-906. doi:10.1016/j.foodchem.2010.01.014

    • NLM

      Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014

    • Vancouver

      Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014

  • Artigo de periodico

    Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species (2010)

    Gressler, Vanessa; Yokoya, Nair Sumie; Fujii, Mutue Toyota; Colepicolo, Pio ; Mancini-Filho, Jorge ; Torres, Rosângela Pavan; Pinto, Ernani

    Source: Food Chemistry. Unidades: IQ, FCF

    Subjects: PROTEÍNAS, ALGAS MARINHAS, ÁCIDOS GRAXOS, AMINOÁCIDOS

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      GRESSLER, Vanessa et al. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, v. 120, n. 2, p. 585-590, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.10.028. Acesso em: 08 nov. 2024.

    • APA

      Gressler, V., Yokoya, N. S., Fujii, M. T., Colepicolo, P., Mancini-Filho, J., Torres, R. P., & Pinto, E. (2010). Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, 120( 2), 585-590. doi:10.1016/j.foodchem.2009.10.028

    • NLM

      Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028

    • Vancouver

      Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028

  • Artigo de periodico

    Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat (2010)

    Wilhelm, A. E; Maganhini, Magali Bernardes; Hernandez-Blazquez, Francisco Javier ; Ida, Elza Iouko; Shimokomaki, Massami

    Source: Food Chemistry. Unidade: FMVZ

    Subjects: CARNES E DERIVADOS, PROTEÍNAS

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    • ABNT

      WILHELM, A. E et al. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry, v. 119, n. 3, p. 1201-1204, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.08.034. Acesso em: 08 nov. 2024.

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      Wilhelm, A. E., Maganhini, M. B., Hernandez-Blazquez, F. J., Ida, E. I., & Shimokomaki, M. (2010). Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry, 119( 3), 1201-1204. doi:10.1016/j.foodchem.2009.08.034

    • NLM

      Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat [Internet]. Food Chemistry. 2010 ; 119( 3): 1201-1204.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034

    • Vancouver

      Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat [Internet]. Food Chemistry. 2010 ; 119( 3): 1201-1204.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034

  • Artigo de periodico

    Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates (2006)

    Barbosa, Ana Cristina Lopes; Lajolo, Franco Maria ; Genovese, Maria Inês

    Source: Food Chemistry. Unidade: FCF

    Subjects: NUTRIÇÃO, SOJA (EFEITOS), PROTEÍNAS, QUÍMICA DE ALIMENTOS

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      BARBOSA, Ana Cristina Lopes e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, v. 98, n. 4, p. 757-766, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.07.014. Acesso em: 08 nov. 2024.

    • APA

      Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2006). Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, 98( 4), 757-766. doi:10.1016/j.foodchem.2005.07.014

    • NLM

      Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

    • Vancouver

      Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

  • Artigo de periodico

    Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination (1998)

    Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Food Chemistry. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS

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      GENOVESE, Maria Inês e LAJOLO, Franco Maria. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination. Food Chemistry, v. 62, n. 3, p. 315-323, 1998Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(97)00224-0. Acesso em: 08 nov. 2024.

    • APA

      Genovese, M. I., & Lajolo, F. M. (1998). Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination. Food Chemistry, 62( 3), 315-323. doi:10.1016/s0308-8146(97)00224-0

    • NLM

      Genovese MI, Lajolo FM. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination [Internet]. Food Chemistry. 1998 ; 62( 3): 315-323.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/s0308-8146(97)00224-0

    • Vancouver

      Genovese MI, Lajolo FM. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination [Internet]. Food Chemistry. 1998 ; 62( 3): 315-323.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/s0308-8146(97)00224-0

  • Artigo de periodico

    Physicochemical characterization of the structural stability of some plant globulins (1996)

    Goristein, S; Zemser, M; Friedman, M; Rodrigues, W A; Martins, P S; Vello, N A; Tosello, Geraldo Antonio; Paredes-Lopez, O

    Source: Food Chemistry. Unidade: ESALQ

    Subjects: BIOQUÍMICA, PROTEÍNAS, GENÉTICA

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      GORISTEIN, S et al. Physicochemical characterization of the structural stability of some plant globulins. Food Chemistry, v. 56, n. 2 , p. 131-8, 1996Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(95)00144-1. Acesso em: 08 nov. 2024.

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      Goristein, S., Zemser, M., Friedman, M., Rodrigues, W. A., Martins, P. S., Vello, N. A., et al. (1996). Physicochemical characterization of the structural stability of some plant globulins. Food Chemistry, 56( 2 ), 131-8. doi:10.1016/0308-8146(95)00144-1

    • NLM

      Goristein S, Zemser M, Friedman M, Rodrigues WA, Martins PS, Vello NA, Tosello GA, Paredes-Lopez O. Physicochemical characterization of the structural stability of some plant globulins [Internet]. Food Chemistry. 1996 ;56( 2 ): 131-8.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/0308-8146(95)00144-1

    • Vancouver

      Goristein S, Zemser M, Friedman M, Rodrigues WA, Martins PS, Vello NA, Tosello GA, Paredes-Lopez O. Physicochemical characterization of the structural stability of some plant globulins [Internet]. Food Chemistry. 1996 ;56( 2 ): 131-8.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/0308-8146(95)00144-1

  • Artigo de periodico

    Protein nutritional value of extrusion - cooking defatted lung flour (1993)

    Campos, M A; Areas, José Alfredo Gomes

    Source: Food Chemistry. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS

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      CAMPOS, M A e AREAS, José Alfredo Gomes. Protein nutritional value of extrusion - cooking defatted lung flour. Food Chemistry, v. 47, p. 61-6, 1993Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(93)90303-w. Acesso em: 08 nov. 2024.

    • APA

      Campos, M. A., & Areas, J. A. G. (1993). Protein nutritional value of extrusion - cooking defatted lung flour. Food Chemistry, 47, 61-6. doi:10.1016/0308-8146(93)90303-w

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      Campos MA, Areas JAG. Protein nutritional value of extrusion - cooking defatted lung flour [Internet]. Food Chemistry. 1993 ;47 61-6.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/0308-8146(93)90303-w

    • Vancouver

      Campos MA, Areas JAG. Protein nutritional value of extrusion - cooking defatted lung flour [Internet]. Food Chemistry. 1993 ;47 61-6.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/0308-8146(93)90303-w

  • Artigo de periodico

    Effect of phospholipid on protein structure and solubility in the extrusion of lung protein (1993)

    Prudencio-Ferreira, S H; Areas, José Alfredo Gomes

    Source: Food Chemistry. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS

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      PRUDENCIO-FERREIRA, S H e AREAS, José Alfredo Gomes. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein. Food Chemistry, v. 47, p. 111-9, 1993Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(93)90230-d. Acesso em: 08 nov. 2024.

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      Prudencio-Ferreira, S. H., & Areas, J. A. G. (1993). Effect of phospholipid on protein structure and solubility in the extrusion of lung protein. Food Chemistry, 47, 111-9. doi:10.1016/0308-8146(93)90230-d

    • NLM

      Prudencio-Ferreira SH, Areas JAG. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein [Internet]. Food Chemistry. 1993 ;47 111-9.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/0308-8146(93)90230-d

    • Vancouver

      Prudencio-Ferreira SH, Areas JAG. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein [Internet]. Food Chemistry. 1993 ;47 111-9.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/0308-8146(93)90230-d
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