ReP USP - Resultado da busca

Artigo de periodico
Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface (2023)
Agudelo-Cuartas, Camilo; Granda-Restrepo, Diana ; Sobral, Paulo José do Amaral ; Hernandez, Hugo
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOFILMES, SORO DE LEITE, EMBALAGENS DE ALIMENTOS, MOVIMENTO BROWNIANO
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ABNT
AGUDELO-CUARTAS, Camilo et al. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, v. 358, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111661. Acesso em: 20 maio 2024.
APA
Agudelo-Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Hernandez, H. (2023). Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, 358, 1-8. doi:10.1016/j.jfoodeng.2023.111661
NLM
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Vancouver
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Artigo de periodico
Gelatin-based films activated with red propolis ethanolic extract and essential oils (2021)
Reyes, Laura M; Landgraf, Mariza ; Sobral, Paulo José do Amaral
Source: Food Packaging and Shelf Live. Unidades: FCF, FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, PRÓPOLIS, ÓLEOS ESSENCIAIS
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ABNT
REYES, Laura M e LANDGRAF, Mariza e SOBRAL, Paulo José do Amaral. Gelatin-based films activated with red propolis ethanolic extract and essential oils. Food Packaging and Shelf Live, v. 27, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2020.100607. Acesso em: 20 maio 2024.
APA
Reyes, L. M., Landgraf, M., & Sobral, P. J. do A. (2021). Gelatin-based films activated with red propolis ethanolic extract and essential oils. Food Packaging and Shelf Live, 27, 1-12. doi:10.1016/j.fpsl.2020.100607
NLM
Reyes LM, Landgraf M, Sobral PJ do A. Gelatin-based films activated with red propolis ethanolic extract and essential oils [Internet]. Food Packaging and Shelf Live. 2021 ; 27 1-12.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.fpsl.2020.100607
Vancouver
Reyes LM, Landgraf M, Sobral PJ do A. Gelatin-based films activated with red propolis ethanolic extract and essential oils [Internet]. Food Packaging and Shelf Live. 2021 ; 27 1-12.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.fpsl.2020.100607
Artigo de periodico
Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools (2021)
Cuartas, Camilo ; Granda-Restrepo, Diana ; Sobral, Paulo José do Amaral ; Castro, Wilson
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, SOROS, LEITE, QUIMIOMETRIA
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ABNT
CUARTAS, Camilo et al. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools. Journal of Food Process Engineering, v. 44, n. 5, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13477. Acesso em: 20 maio 2024.
APA
Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Castro, W. (2021). Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools. Journal of Food Process Engineering, 44( 5), 1-11. doi:10.1111/jfpe.13477
NLM
Cuartas C, Granda-Restrepo D, Sobral PJ do A, Castro W. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools [Internet]. Journal of Food Process Engineering. 2021 ; 44( 5): 1-11.[citado 2024 maio 20 ] Available from: https://doi.org/10.1111/jfpe.13477
Vancouver
Cuartas C, Granda-Restrepo D, Sobral PJ do A, Castro W. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools [Internet]. Journal of Food Process Engineering. 2021 ; 44( 5): 1-11.[citado 2024 maio 20 ] Available from: https://doi.org/10.1111/jfpe.13477
Artigo de periodico
Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol (2020)
Agudelo-Cuartas, Camilo; Granda-Restrepo, Diana; Sobral, Paulo José do Amaral ; Hernandez, Hugo; Castro, Wilson
Source: Heliyon. Unidade: FZEA
Subjects: CIÊNCIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, MATERIAIS, NANOTECNOLOGIA, FILMES COMESTÍVEIS, EMBALAGENS
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ABNT
AGUDELO-CUARTAS, Camilo et al. Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol. Heliyon, v. 6, n. 4, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.heliyon.2020.e03809. Acesso em: 20 maio 2024.
APA
Agudelo-Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., Hernandez, H., & Castro, W. (2020). Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol. Heliyon, 6( 4), 1-10. doi:10.1016/j.heliyon.2020.e03809
NLM
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H, Castro W. Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol [Internet]. Heliyon. 2020 ; 6( 4): 1-10.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.heliyon.2020.e03809
Vancouver
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H, Castro W. Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol [Internet]. Heliyon. 2020 ; 6( 4): 1-10.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.heliyon.2020.e03809
Artigo de periodico
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying (2020)
Duarte-Correa, Yudy; Díaz-Osorio, Alejandra; Osorio-Arias, Juan; Sobral, Paulo José do Amaral ; Vega-Castro, Oscar
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: SOLANACEAE, BATATA, FORTIFICAÇÕES, DESIDRATAÇÃO DE ALIMENTOS, SECAGEM DE ALIMENTOS
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ABNT
DUARTE-CORREA, Yudy et al. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, v. 64, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102437. Acesso em: 20 maio 2024.
APA
Duarte-Correa, Y., Díaz-Osorio, A., Osorio-Arias, J., Sobral, P. J. do A., & Vega-Castro, O. (2020). Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, 64, 1-11. doi:10.1016/j.ifset.2020.102437
NLM
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
Vancouver
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
Artigo de periodico
Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel (2017)
Duran Baron, Ricardo; Lúquez Perez, Latife Del Rosario; Mejía Salcedo, Jesús; Pérez Córdoba, Luis Jaime; Sobral, Paulo José do Amaral
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOFILMES, RESTOS DE ALIMENTOS, BIOPOLÍMEROS, QUITOSANA
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ABNT
DURAN BARON, Ricardo et al. Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel. International Journal of Biological Macromolecules, v. 98, p. 676-683, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2017.02.004. Acesso em: 20 maio 2024.
APA
Duran Baron, R., Lúquez Perez, L. D. R., Mejía Salcedo, J., Pérez Córdoba, L. J., & Sobral, P. J. do A. (2017). Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel. International Journal of Biological Macromolecules, 98, 676-683. doi:10.1016/j.ijbiomac.2017.02.004
NLM
Duran Baron R, Lúquez Perez LDR, Mejía Salcedo J, Pérez Córdoba LJ, Sobral PJ do A. Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel [Internet]. International Journal of Biological Macromolecules. 2017 ; 98 676-683.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.02.004
Vancouver
Duran Baron R, Lúquez Perez LDR, Mejía Salcedo J, Pérez Córdoba LJ, Sobral PJ do A. Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel [Internet]. International Journal of Biological Macromolecules. 2017 ; 98 676-683.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.02.004
Artigo de periodico
Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels (2017)
Pelissari, Franciele Maria; Andrade-Mahecha, Margarita María; Sobral, Paulo José do Amaral; Menegalli, Florencia Cecilia
Source: Journal of Colloid and Interface Science. Unidade: FZEA
Subjects: MATERIAIS NANOESTRUTURADOS, CELULOSE, NANOCOMPOSITOS, AMIDO, BANANA, HOMOGENEIZAÇÃO, BIOFILMES
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ABNT
PELISSARI, Franciele Maria et al. Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels. Journal of Colloid and Interface Science, v. No 2017, p. 154-167, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jcis.2017.05.106. Acesso em: 20 maio 2024.
APA
Pelissari, F. M., Andrade-Mahecha, M. M., Sobral, P. J. do A., & Menegalli, F. C. (2017). Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels. Journal of Colloid and Interface Science, No 2017, 154-167. doi:10.1016/j.jcis.2017.05.106
NLM
Pelissari FM, Andrade-Mahecha MM, Sobral PJ do A, Menegalli FC. Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels [Internet]. Journal of Colloid and Interface Science. 2017 ; No 2017 154-167.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jcis.2017.05.106
Vancouver
Pelissari FM, Andrade-Mahecha MM, Sobral PJ do A, Menegalli FC. Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels [Internet]. Journal of Colloid and Interface Science. 2017 ; No 2017 154-167.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jcis.2017.05.106
Artigo de periodico
Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha (2016)
Vega-Castro, Oscar; Contreras-Calderon, Jose; León, Emilson; Segura, Almir; Arias, Mario; Pérez, León; Sobral, Paulo José do Amaral
Source: Journal of Biotechnology. Unidade: FZEA
Subjects: BIOPOLÍMEROS, RESÍDUOS AGRÍCOLAS, ABACAXI, FERMENTAÇÃO
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ABNT
VEGA-CASTRO, Oscar et al. Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha. Journal of Biotechnology, v. 231, p. 232-238, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jbiotec.2016.06.018. Acesso em: 20 maio 2024.
APA
Vega-Castro, O., Contreras-Calderon, J., León, E., Segura, A., Arias, M., Pérez, L., & Sobral, P. J. do A. (2016). Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha. Journal of Biotechnology, 231, 232-238. doi:10.1016/j.jbiotec.2016.06.018
NLM
Vega-Castro O, Contreras-Calderon J, León E, Segura A, Arias M, Pérez L, Sobral PJ do A. Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha [Internet]. Journal of Biotechnology. 2016 ; 231 232-238.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jbiotec.2016.06.018
Vancouver
Vega-Castro O, Contreras-Calderon J, León E, Segura A, Arias M, Pérez L, Sobral PJ do A. Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha [Internet]. Journal of Biotechnology. 2016 ; 231 232-238.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jbiotec.2016.06.018

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