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Trabalho de evento-resumo periodico
Physicochemical properties of fat bases for the preparation of probiotic spreads and the viability of Bifidobacterium animalis Bb-12 (2015)
Santos, Clara Simone dos; Souza, Cínthia Hoch Batista de; Silva, Roberta Claro da; Gioielli, Luiz Antonio ; Ract, Juliana Neves Rodrigues ; Saad, Susana Marta Isay
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: PROBIÓTICOS, ÁCIDOS GRAXOS
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ABNT
SANTOS, Clara Simone dos et al. Physicochemical properties of fat bases for the preparation of probiotic spreads and the viability of Bifidobacterium animalis Bb-12. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 10 nov. 2024. , 2015
APA
Santos, C. S. dos, Souza, C. H. B. de, Silva, R. C. da, Gioielli, L. A., Ract, J. N. R., & Saad, S. M. I. (2015). Physicochemical properties of fat bases for the preparation of probiotic spreads and the viability of Bifidobacterium animalis Bb-12. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Santos CS dos, Souza CHB de, Silva RC da, Gioielli LA, Ract JNR, Saad SMI. Physicochemical properties of fat bases for the preparation of probiotic spreads and the viability of Bifidobacterium animalis Bb-12. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 6 res. FCF007.[citado 2024 nov. 10 ]
Vancouver
Santos CS dos, Souza CHB de, Silva RC da, Gioielli LA, Ract JNR, Saad SMI. Physicochemical properties of fat bases for the preparation of probiotic spreads and the viability of Bifidobacterium animalis Bb-12. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 6 res. FCF007.[citado 2024 nov. 10 ]
Trabalho de evento-resumo periodico
Development of fat bases from milk fat and palm olein blends for application in probiotic margarine (2014)
Santos, Clara Simone dos; Souza, Cínthia Hoch Batista de; Silva, Roberta Claro da; Gioielli, Luiz Antonio ; Ract, Juliana Neves Rodrigues ; Saad, Susana Marta Isay
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: MARGARINA, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Clara Simone dos et al. Development of fat bases from milk fat and palm olein blends for application in probiotic margarine. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 10 nov. 2024. , 2014
APA
Santos, C. S. dos, Souza, C. H. B. de, Silva, R. C. da, Gioielli, L. A., Ract, J. N. R., & Saad, S. M. I. (2014). Development of fat bases from milk fat and palm olein blends for application in probiotic margarine. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Santos CS dos, Souza CHB de, Silva RC da, Gioielli LA, Ract JNR, Saad SMI. Development of fat bases from milk fat and palm olein blends for application in probiotic margarine. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 41 res. FCF079.[citado 2024 nov. 10 ]
Vancouver
Santos CS dos, Souza CHB de, Silva RC da, Gioielli LA, Ract JNR, Saad SMI. Development of fat bases from milk fat and palm olein blends for application in probiotic margarine. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 41 res. FCF079.[citado 2024 nov. 10 ]
Artigo de periodico
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations (2013)
Komatsu, Tiemy Rosana; Buriti, Flávia Carolina Alonso; Silva, Roberta Claro da; Lobo, Alexandre Rodrigues; Colli, Celia; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ALIMENTOS (LEGISLAÇÃO), ALIMENTOS FUNCIONAIS, GOIABA
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ABNT
KOMATSU, Tiemy Rosana et al. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, v. 50, n. 2, p. 755-765, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.07.013. Acesso em: 10 nov. 2024.
APA
Komatsu, T. R., Buriti, F. C. A., Silva, R. C. da, Lobo, A. R., Colli, C., Gioielli, L. A., & Saad, S. M. I. (2013). Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, 50( 2), 755-765. doi:10.1016/j.lwt.2012.07.013
NLM
Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
Vancouver
Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
Artigo de periodico
Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks (2012)
Florence, Ana Carolina Rodrigues; Béal, Catherine; Silva, Roberta Claro da; Bogsan, Cristina Stewart Bittencourt ; Pilleggi, Ana Lucia Orlandini Souza; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: Food Chemistry. Unidade: FCF
Subjects: LEITE FERMENTADO, ÁCIDO LINOLEICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FLORENCE, Ana Carolina Rodrigues et al. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry, v. 135, n. 4, p. 2207-2214, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.07.026. Acesso em: 10 nov. 2024.
APA
Florence, A. C. R., Béal, C., Silva, R. C. da, Bogsan, C. S. B., Pilleggi, A. L. O. S., Gioielli, L. A., & Oliveira, M. N. de. (2012). Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry, 135( 4), 2207-2214. doi:10.1016/j.foodchem.2012.07.026
NLM
Florence ACR, Béal C, Silva RC da, Bogsan CSB, Pilleggi ALOS, Gioielli LA, Oliveira MN de. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks [Internet]. Food Chemistry. 2012 ; 135( 4): 2207-2214.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2012.07.026
Vancouver
Florence ACR, Béal C, Silva RC da, Bogsan CSB, Pilleggi ALOS, Gioielli LA, Oliveira MN de. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks [Internet]. Food Chemistry. 2012 ; 135( 4): 2207-2214.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2012.07.026

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