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Artigo de periodico
Kinetics of vitamin B12 thermal degradation in cow's milk (2023)
Ceribeli, Caroline ; Otte, Jeanette ; Cardoso, Daniel Rodrigues ; Ahrné, Lilia M
Source: Journal of Food Engineering. Unidade: IQSC
Subjects: VITAMINA B12, LEITE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CERIBELI, Caroline et al. Kinetics of vitamin B12 thermal degradation in cow's milk. Journal of Food Engineering, v. 357, p. 111633, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111633. Acesso em: 18 jun. 2024.
APA
Ceribeli, C., Otte, J., Cardoso, D. R., & Ahrné, L. M. (2023). Kinetics of vitamin B12 thermal degradation in cow's milk. Journal of Food Engineering, 357, 111633. doi:10.1016/j.jfoodeng.2023.111633
NLM
Ceribeli C, Otte J, Cardoso DR, Ahrné LM. Kinetics of vitamin B12 thermal degradation in cow's milk [Internet]. Journal of Food Engineering. 2023 ; 357 111633.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111633
Vancouver
Ceribeli C, Otte J, Cardoso DR, Ahrné LM. Kinetics of vitamin B12 thermal degradation in cow's milk [Internet]. Journal of Food Engineering. 2023 ; 357 111633.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111633
Artigo de periodico
Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides (2023)
Cavalcante, Keila N.; Feitor, Jéssica Freire ; Morais, Sinara T. B. ; Nassu, Renata T.; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues
Source: International Dairy Journal. Unidade: IQSC
Subjects: PROTEÍNAS, LEITE, PEPTÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALCANTE, Keila N. et al. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. International Dairy Journal, v. 142, p. 105650, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2023.105650. Acesso em: 18 jun. 2024.
APA
Cavalcante, K. N., Feitor, J. F., Morais, S. T. B., Nassu, R. T., Ahrné, L. M., & Cardoso, D. R. (2023). Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. International Dairy Journal, 142, 105650. doi:10.1016/j.idairyj.2023.105650
NLM
Cavalcante KN, Feitor JF, Morais STB, Nassu RT, Ahrné LM, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides [Internet]. International Dairy Journal. 2023 ;142 105650.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105650
Vancouver
Cavalcante KN, Feitor JF, Morais STB, Nassu RT, Ahrné LM, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides [Internet]. International Dairy Journal. 2023 ;142 105650.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105650
Artigo de periodico
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk (2023)
Ceribeli, Caroline ; Otte, Jeanette; Ribeiro, Markus Walkling; Cardoso, Daniel Rodrigues ; Ahrné, Lilia M.
Source: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Subjects: VITAMINA B12, LEITE, PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CERIBELI, Caroline et al. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, v. 84, p. 103303, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103303. Acesso em: 18 jun. 2024.
APA
Ceribeli, C., Otte, J., Ribeiro, M. W., Cardoso, D. R., & Ahrné, L. M. (2023). Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, 84, 103303. doi:10.1016/j.ifset.2023.103303
NLM
Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
Vancouver
Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
Artigo de periodico
Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues (2020)
Zawadzki, Andressa de ; Paganelli,Marcella Oliva ; Garcia, André Castilho; Skibsted, Leif H.
Source: Food Research International. Unidade: IQSC
Subjects: RESÍDUOS, MINERAIS, SOROS, LEITE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ZAWADZKI, Andressa de et al. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, v. 136, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109525. Acesso em: 18 jun. 2024.
APA
Zawadzki, A. de, Paganelli, M. O., Garcia, A. C., & Skibsted, L. H. (2020). Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, 136. doi:10.1016/j.foodres.2020.109525
NLM
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
Vancouver
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
Artigo de periodico
Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products (2017)
Oxaran, Virginie; Lee, Sarah Hwa In; Chaul, Luíza Toubas; Corassin, Carlos Humberto; Barancelli, Giovana Verginia; Alves, Virgínia Farias; Oliveira, Carlos Augusto Fernandes de; Gram, Lone; Martins, Elaine Cristina Pereira de
Source: Food Microbiology. Unidade: FZEA
Subjects: LISTERIA, LEITE, SEGURANÇA ALIMENTAR, INDÚSTRIA DE LATICÍNIOS
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ABNT
OXARAN, Virginie et al. Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products. Food Microbiology, v. 68, p. 16-23, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2017.06.012. Acesso em: 18 jun. 2024.
APA
Oxaran, V., Lee, S. H. I., Chaul, L. T., Corassin, C. H., Barancelli, G. V., Alves, V. F., et al. (2017). Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products. Food Microbiology, 68, 16-23. doi:10.1016/j.fm.2017.06.012
NLM
Oxaran V, Lee SHI, Chaul LT, Corassin CH, Barancelli GV, Alves VF, Oliveira CAF de, Gram L, Martins ECP de. Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products [Internet]. Food Microbiology. 2017 ; 68 16-23.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.fm.2017.06.012
Vancouver
Oxaran V, Lee SHI, Chaul LT, Corassin CH, Barancelli GV, Alves VF, Oliveira CAF de, Gram L, Martins ECP de. Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products [Internet]. Food Microbiology. 2017 ; 68 16-23.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.fm.2017.06.012
Artigo de periodico
Potentials to differentiate milk composition by different feeding strategies (2009)
Slots, T; Butler, G; Leifert, C; Kristensen, T; Skibsted, Leif Horsfelt ; Nielsen, J.H
Source: Journal of Dairy Science. Unidade: ESALQ
Subjects: ALIMENTAÇÃO ANIMAL, ANTIOXIDANTES, BOVINOS LEITEIROS, COMPOSIÇÃO QUÍMICA, DIETA ANIMAL, LEITE, VACAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SLOTS, T et al. Potentials to differentiate milk composition by different feeding strategies. Journal of Dairy Science, v. 92, n. 5, p. 2057-2066, 2009Tradução . . Disponível em: https://doi.org/10.3168/jds.2008-1392. Acesso em: 18 jun. 2024.
APA
Slots, T., Butler, G., Leifert, C., Kristensen, T., Skibsted, L. H., & Nielsen, J. H. (2009). Potentials to differentiate milk composition by different feeding strategies. Journal of Dairy Science, 92( 5), 2057-2066. doi:10.3168/jds.2008-1392
NLM
Slots T, Butler G, Leifert C, Kristensen T, Skibsted LH, Nielsen JH. Potentials to differentiate milk composition by different feeding strategies [Internet]. Journal of Dairy Science. 2009 ; 92( 5): 2057-2066.[citado 2024 jun. 18 ] Available from: https://doi.org/10.3168/jds.2008-1392
Vancouver
Slots T, Butler G, Leifert C, Kristensen T, Skibsted LH, Nielsen JH. Potentials to differentiate milk composition by different feeding strategies [Internet]. Journal of Dairy Science. 2009 ; 92( 5): 2057-2066.[citado 2024 jun. 18 ] Available from: https://doi.org/10.3168/jds.2008-1392

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