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Artigo de periodico
Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch (2019)
Matta Junior, M. D; Castanha, Nanci; Anjos, Carlota Boralli Prudente dos; Augusto, Pedro Esteves Duarte; Sarmento, Silene Bruder Silveira
Source: Food Research International. Unidade: ESALQ
Subjects: AMIDO, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATTA JUNIOR, M. D et al. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, v. 123, p. 56-63, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.04.050. Acesso em: 29 jun. 2024.
APA
Matta Junior, M. D., Castanha, N., Anjos, C. B. P. dos, Augusto, P. E. D., & Sarmento, S. B. S. (2019). Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, 123, 56-63. doi:10.1016/j.foodres.2019.04.050
NLM
Matta Junior MD, Castanha N, Anjos CBP dos, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch [Internet]. Food Research International. 2019 ; 123 56-63.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.050
Vancouver
Matta Junior MD, Castanha N, Anjos CBP dos, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch [Internet]. Food Research International. 2019 ; 123 56-63.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.050
Artigo de periodico
Starch digestibility and functional properties of rice starch subjected to gamma radiation (2018)
Polesi, Luís Fernando; Sarmento, Silene Bruder Silveira; Canniatti-Brazaca, Solange Guidolin
Source: Rice Science. Unidade: ESALQ
Subjects: AMIDO, ARROZ, DIGESTIBILIDADE, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO GAMA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
POLESI, Luís Fernando e SARMENTO, Silene Bruder Silveira e CANNIATTI-BRAZACA, Solange Guidolin. Starch digestibility and functional properties of rice starch subjected to gamma radiation. Rice Science, v. 25, n. 1, p. 42-51, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.rsci.2017.08.003. Acesso em: 29 jun. 2024.
APA
Polesi, L. F., Sarmento, S. B. S., & Canniatti-Brazaca, S. G. (2018). Starch digestibility and functional properties of rice starch subjected to gamma radiation. Rice Science, 25( 1), 42-51. doi:10.1016/j.rsci.2017.08.003
NLM
Polesi LF, Sarmento SBS, Canniatti-Brazaca SG. Starch digestibility and functional properties of rice starch subjected to gamma radiation [Internet]. Rice Science. 2018 ; 25( 1): 42-51.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/j.rsci.2017.08.003
Vancouver
Polesi LF, Sarmento SBS, Canniatti-Brazaca SG. Starch digestibility and functional properties of rice starch subjected to gamma radiation [Internet]. Rice Science. 2018 ; 25( 1): 42-51.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/j.rsci.2017.08.003
Artigo de periodico
Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars (2017)
Polesi, Luís F; Lima, Dâmaris C; Sarmento, Silene Bruder Silveira; Canniatti-Brazaca, Solange Guidolin
Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ARROZ, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO GAMA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
POLESI, Luís F et al. Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars. Journal of the Science of Food and Agriculture, v. 97, n. 6, p. 1811-1818, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7979. Acesso em: 29 jun. 2024.
APA
Polesi, L. F., Lima, D. C., Sarmento, S. B. S., & Canniatti-Brazaca, S. G. (2017). Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars. Journal of the Science of Food and Agriculture, 97( 6), 1811-1818. doi:10.1002/jsfa.7979
NLM
Polesi LF, Lima DC, Sarmento SBS, Canniatti-Brazaca SG. Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 6): 1811-1818.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1002/jsfa.7979
Vancouver
Polesi LF, Lima DC, Sarmento SBS, Canniatti-Brazaca SG. Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 6): 1811-1818.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1002/jsfa.7979
Artigo de periodico
Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains (2017)
Polesi, Luís Fernando; Junior, Manoel Divino da Matta; Sarmento, Silene Bruder Silveira; Canniatti-Brazaca, Solange Guidolin
Source: Rice Science. Unidade: ESALQ
Subjects: ARROZ, RADIAÇÃO GAMA, DIGESTIBILIDADE, COZIMENTO, AMIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
POLESI, Luís Fernando et al. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains. Rice Science, v. 24, n. 1, p. 48-55, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.rsci.2016.07.005. Acesso em: 29 jun. 2024.
APA
Polesi, L. F., Junior, M. D. da M., Sarmento, S. B. S., & Canniatti-Brazaca, S. G. (2017). Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains. Rice Science, 24( 1), 48-55. doi:10.1016/j.rsci.2016.07.005
NLM
Polesi LF, Junior MD da M, Sarmento SBS, Canniatti-Brazaca SG. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains [Internet]. Rice Science. 2017 ; 24( 1): 48-55.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/j.rsci.2016.07.005
Vancouver
Polesi LF, Junior MD da M, Sarmento SBS, Canniatti-Brazaca SG. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains [Internet]. Rice Science. 2017 ; 24( 1): 48-55.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1016/j.rsci.2016.07.005
Trabalho de evento-resumo periodico
Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple (2016)
Pilon, L; Tetelboim, M. C; Gallo, Claudio Rosa; Sarmento, Silene Bruder Silveira; Spoto, Marta Helena Fillet
Source: Acta Horticulturae. Unidade: ESALQ
Subjects: ABACAXI, CLORETO, CÁLCIO, FILMES COMESTÍVEIS, GLÚTEN, TRIGO, IRRADIAÇÃO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PILON, L et al. Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple. Acta Horticulturae. Leuven: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: https://doi.org/10.17660/ActaHortic.2016.1111.31. Acesso em: 29 jun. 2024. , 2016
APA
Pilon, L., Tetelboim, M. C., Gallo, C. R., Sarmento, S. B. S., & Spoto, M. H. F. (2016). Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple. Acta Horticulturae. Leuven: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.17660/ActaHortic.2016.1111.31
NLM
Pilon L, Tetelboim MC, Gallo CR, Sarmento SBS, Spoto MHF. Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple [Internet]. Acta Horticulturae. 2016 ; 1111 213-220.[citado 2024 jun. 29 ] Available from: https://doi.org/10.17660/ActaHortic.2016.1111.31
Vancouver
Pilon L, Tetelboim MC, Gallo CR, Sarmento SBS, Spoto MHF. Effect of wheat gluten-based edible coating and irradiation on quality of fresh-cut pineapple [Internet]. Acta Horticulturae. 2016 ; 1111 213-220.[citado 2024 jun. 29 ] Available from: https://doi.org/10.17660/ActaHortic.2016.1111.31
Artigo de periodico
Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate (2016)
Pilon, L; Tetelboim, M. C; Gallo, Claudio Rosa; Sarmento, Silene Bruder Silveira ; Spoto, Marta Helena Fillet
Source: Acta Horticulturae. Unidade: ESALQ
Subjects: ABACAXI, ALGINATOS, GLÚTEN, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PILON, L et al. Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate. Acta Horticulturae, p. 221-226, 2016Tradução . . Disponível em: https://doi.org/10.17660/ActaHortic.2016.1111.32. Acesso em: 29 jun. 2024.
APA
Pilon, L., Tetelboim, M. C., Gallo, C. R., Sarmento, S. B. S., & Spoto, M. H. F. (2016). Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate. Acta Horticulturae, 221-226. doi:10.17660/ActaHortic.2016.1111.32
NLM
Pilon L, Tetelboim MC, Gallo CR, Sarmento SBS, Spoto MHF. Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate [Internet]. Acta Horticulturae. 2016 ; 221-226.[citado 2024 jun. 29 ] Available from: https://doi.org/10.17660/ActaHortic.2016.1111.32
Vancouver
Pilon L, Tetelboim MC, Gallo CR, Sarmento SBS, Spoto MHF. Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate [Internet]. Acta Horticulturae. 2016 ; 221-226.[citado 2024 jun. 29 ] Available from: https://doi.org/10.17660/ActaHortic.2016.1111.32

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