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Artigo de periodico
Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat (2024)
Brossi, Camila; Gotardo, André Tadeu ; Górniak, Silvana Lima ; Kindlein, Giselle; Akl, Bassem Sami Akl; Rosa, Alessandra Fernandes ; Balieiro, Júlio Cesar de Carvalho
Source: Journal of Food Science and Technology. Unidades: FMVZ, FZEA
Subjects: CARNES E DERIVADOS, ANTIPARASITÁRIOS, BOVINOS DE CORTE, COZIMENTO
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ABNT
BROSSI, Camila et al. Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat. Journal of Food Science and Technology, 2024Tradução . . Disponível em: https://doi.org/10.1007/s13197-024-06009-w. Acesso em: 18 ago. 2024.
APA
Brossi, C., Gotardo, A. T., Górniak, S. L., Kindlein, G., Akl, B. S. A., Rosa, A. F., & Balieiro, J. C. de C. (2024). Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat. Journal of Food Science and Technology. doi:10.1007/s13197-024-06009-w
NLM
Brossi C, Gotardo AT, Górniak SL, Kindlein G, Akl BSA, Rosa AF, Balieiro JC de C. Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat [Internet]. Journal of Food Science and Technology. 2024 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-024-06009-w
Vancouver
Brossi C, Gotardo AT, Górniak SL, Kindlein G, Akl BSA, Rosa AF, Balieiro JC de C. Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat [Internet]. Journal of Food Science and Technology. 2024 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-024-06009-w
Artigo de periodico
Effect of drying methods on nutritional constitutes of fermented grape residue (2021)
Pires, Juliana A ; Gomes, Winston P. C ; Teixeira, Natalia N; Mattos, Wanessa Melchert
Source: Journal of Food Science and Technology. Unidades: ESALQ, CENA
Subjects: ANTIOXIDANTES, BAGAÇOS, FERMENTAÇÃO ALCOÓLICA, RESÍDUOS INDUSTRIAIS, SECAGEM, UVA, VINHO
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ABNT
PIRES, Juliana A et al. Effect of drying methods on nutritional constitutes of fermented grape residue. Journal of Food Science and Technology, 2021Tradução . . Disponível em: https://doi.org/10.1007/s13197-021-05334-8. Acesso em: 18 ago. 2024.
APA
Pires, J. A., Gomes, W. P. C., Teixeira, N. N., & Mattos, W. M. (2021). Effect of drying methods on nutritional constitutes of fermented grape residue. Journal of Food Science and Technology. doi:10.1007/s13197-021-05334-8
NLM
Pires JA, Gomes WPC, Teixeira NN, Mattos WM. Effect of drying methods on nutritional constitutes of fermented grape residue [Internet]. Journal of Food Science and Technology. 2021 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-021-05334-8
Vancouver
Pires JA, Gomes WPC, Teixeira NN, Mattos WM. Effect of drying methods on nutritional constitutes of fermented grape residue [Internet]. Journal of Food Science and Technology. 2021 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-021-05334-8
Artigo de periodico
Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A (2021)
Brigide, Priscila; Torres, Larissa Catelli Rocha ; Canniati Brazaca, Solange Guidolin ; Figliuzzi, Renata Silva; Costa, Neuza Maria Brunoro
Source: Journal of Food Science and Technology. Unidades: ESALQ, CENA
Subjects: ALIMENTOS FORTIFICADOS, CAROTENOIDES, CAUPI, FERRO, MANDIOCA, MINERAIS, VITAMINA A, ZINCO
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ABNT
BRIGIDE, Priscila et al. Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A. Journal of Food Science and Technology, 2021Tradução . . Disponível em: https://doi.org/10.1007/s13197-021-04966-0. Acesso em: 18 ago. 2024.
APA
Brigide, P., Torres, L. C. R., Canniati Brazaca, S. G., Figliuzzi, R. S., & Costa, N. M. B. (2021). Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A. Journal of Food Science and Technology. doi:10.1007/s13197-021-04966-0
NLM
Brigide P, Torres LCR, Canniati Brazaca SG, Figliuzzi RS, Costa NMB. Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A [Internet]. Journal of Food Science and Technology. 2021 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-021-04966-0
Vancouver
Brigide P, Torres LCR, Canniati Brazaca SG, Figliuzzi RS, Costa NMB. Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A [Internet]. Journal of Food Science and Technology. 2021 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-021-04966-0
Artigo de periodico
Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2 (2019)
Barros, Julliane Carvalho; Gois, Taynara Saviani; Pires, Manoela Alves ; Rodrigues, Isabela; Trindade, Marco Antonio
Source: Journal of Food Science and Technology. Unidade: FZEA
Subjects: SÓDIO, CARNES E DERIVADOS, COMPORTAMENTO DO CONSUMIDOR, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
BARROS, Julliane Carvalho et al. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2. Journal of Food Science and Technology, v. 56, n. 8, p. 3587-3596, 2019Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-03777-8. Acesso em: 18 ago. 2024.
APA
Barros, J. C., Gois, T. S., Pires, M. A., Rodrigues, I., & Trindade, M. A. (2019). Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2. Journal of Food Science and Technology, 56( 8), 3587-3596. doi:10.1007/s13197-019-03777-8
NLM
Barros JC, Gois TS, Pires MA, Rodrigues I, Trindade MA. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2 [Internet]. Journal of Food Science and Technology. 2019 ; 56( 8): 3587-3596.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-019-03777-8
Vancouver
Barros JC, Gois TS, Pires MA, Rodrigues I, Trindade MA. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2 [Internet]. Journal of Food Science and Technology. 2019 ; 56( 8): 3587-3596.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-019-03777-8
Artigo de periodico
Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes (2019)
Comunian, Talita Aline; Favaro, Luisa F; Thomazini, Marcelo; Pallone, Eliria Maria de Jesus Agnolon; Sobral, Paulo José do Amaral; Castro, Inar Alves de ; Fávaro-Trindade, Carmen Silvia
Source: Journal of Food Science and Technology. Unidades: FZEA, FCF
Subjects: ÁCIDOS GRAXOS OMEGA 3, COMPOSTOS FENÓLICOS, GOMAS E RESINAS, OXIDAÇÃO
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ABNT
COMUNIAN, Talita Aline et al. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology, v. 56, n. 3, p. 1155-1164, 2019Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-03576-1. Acesso em: 18 ago. 2024.
APA
Comunian, T. A., Favaro, L. F., Thomazini, M., Pallone, E. M. de J. A., Sobral, P. J. do A., Castro, I. A. de, & Fávaro-Trindade, C. S. (2019). Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology, 56( 3), 1155-1164. doi:10.1007/s13197-019-03576-1
NLM
Comunian TA, Favaro LF, Thomazini M, Pallone EM de JA, Sobral PJ do A, Castro IA de, Fávaro-Trindade CS. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [Internet]. Journal of Food Science and Technology. 2019 ; 56( 3): 1155-1164.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-019-03576-1
Vancouver
Comunian TA, Favaro LF, Thomazini M, Pallone EM de JA, Sobral PJ do A, Castro IA de, Fávaro-Trindade CS. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [Internet]. Journal of Food Science and Technology. 2019 ; 56( 3): 1155-1164.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-019-03576-1
Artigo de periodico
Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies (2019)
Frazilio, Diego Araújo ; Almeida, Otávio Guilherme Gonçalves de ; Niño-Arias, Fabian Camilo; De Martinis, Elaine Cristina Pereira
Source: Journal of Food Science and Technology. Unidade: FCFRP
Subjects: MICROBIOLOGIA, LATICÍNIOS, SEQUENCIAMENTO GENÉTICO, SEGURANÇA ALIMENTAR
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ABNT
FRAZILIO, Diego Araújo et al. Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies. Journal of Food Science and Technology, v. 56, n. 12, p. 5326-5335, 2019Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-04003-1. Acesso em: 18 ago. 2024.
APA
Frazilio, D. A., Almeida, O. G. G. de, Niño-Arias, F. C., & De Martinis, E. C. P. (2019). Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies. Journal of Food Science and Technology, 56( 12), 5326-5335. doi:10.1007/s13197-019-04003-1
NLM
Frazilio DA, Almeida OGG de, Niño-Arias FC, De Martinis ECP. Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies [Internet]. Journal of Food Science and Technology. 2019 ; 56( 12): 5326-5335.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-019-04003-1
Vancouver
Frazilio DA, Almeida OGG de, Niño-Arias FC, De Martinis ECP. Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies [Internet]. Journal of Food Science and Technology. 2019 ; 56( 12): 5326-5335.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-019-04003-1
Artigo de periodico
Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance (2018)
Rodrigues, Isabela; Trindade, Marco Antonio ; Palú, Ana Flávia Souza; Baldin, Juliana Cristina ; Lima, César Gonçalves de ; Freire, Maria Teresa de Alvarenga
Source: Journal of Food Science and Technology. Unidade: FZEA
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, CARNES E DERIVADOS, CORDEIROS, EMBALAGENS DE ALIMENTOS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
RODRIGUES, Isabela et al. Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance. Journal of Food Science and Technology, v. 55, n. 9, p. 3547-3555, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13197-018-3280-1. Acesso em: 18 ago. 2024.
APA
Rodrigues, I., Trindade, M. A., Palú, A. F. S., Baldin, J. C., Lima, C. G. de, & Freire, M. T. de A. (2018). Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance. Journal of Food Science and Technology, 55( 9), 3547-3555. doi:10.1007/s13197-018-3280-1
NLM
Rodrigues I, Trindade MA, Palú AFS, Baldin JC, Lima CG de, Freire MT de A. Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance [Internet]. Journal of Food Science and Technology. 2018 ; 55( 9): 3547-3555.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-018-3280-1
Vancouver
Rodrigues I, Trindade MA, Palú AFS, Baldin JC, Lima CG de, Freire MT de A. Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance [Internet]. Journal of Food Science and Technology. 2018 ; 55( 9): 3547-3555.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-018-3280-1
Artigo de periodico
Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’) (2018)
Paula, Roberta Lopes de; Maniglia, Bianca Chieregato ; Assis, Odílio Benedito Garrido de ; Tapia-Blacido, Delia Rita
Source: Journal of Food Science and Technology. Unidades: FFCLRP, IQSC, EP
Subjects: RESÍDUOS AGRÍCOLAS, BANANA, AÇAFRÃO
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ABNT
PAULA, Roberta Lopes de et al. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’). Journal of Food Science and Technology, v. 55, n. 8, p. 3212-3220, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13197-018-3252-5. Acesso em: 18 ago. 2024.
APA
Paula, R. L. de, Maniglia, B. C., Assis, O. B. G. de, & Tapia-Blacido, D. R. (2018). Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’). Journal of Food Science and Technology, 55( 8), 3212-3220. doi:10.1007/s13197-018-3252-5
NLM
Paula RL de, Maniglia BC, Assis OBG de, Tapia-Blacido DR. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’) [Internet]. Journal of Food Science and Technology. 2018 ; 55( 8): 3212-3220.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-018-3252-5
Vancouver
Paula RL de, Maniglia BC, Assis OBG de, Tapia-Blacido DR. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’) [Internet]. Journal of Food Science and Technology. 2018 ; 55( 8): 3212-3220.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-018-3252-5
Artigo de periodico
Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters (2018)
La Fuente Arias, Carla Ivonne ; Tadini, Carmen Cecília
Source: Journal of Food Science and Technology. Unidades: EP, ESALQ
Subjects: BANANA, CINÉTICA, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
LA FUENTE ARIAS, Carla Ivonne e TADINI, Carmen Cecília. Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters. Journal of Food Science and Technology, v. 55, n. 12, p. 5098–5105, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13197-018-3450-1. Acesso em: 18 ago. 2024.
APA
La Fuente Arias, C. I., & Tadini, C. C. (2018). Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters. Journal of Food Science and Technology, 55( 12), 5098–5105. doi:10.1007/s13197-018-3450-1
NLM
La Fuente Arias CI, Tadini CC. Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters [Internet]. Journal of Food Science and Technology. 2018 ; 55( 12): 5098–5105.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-018-3450-1
Vancouver
La Fuente Arias CI, Tadini CC. Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters [Internet]. Journal of Food Science and Technology. 2018 ; 55( 12): 5098–5105.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-018-3450-1
Artigo de periodico
Adulteration identification in raw milk using Fourier transform infrared spectroscopy (2017)
Coitinho, Tatiane Barbosa; Cassoli, Laerte Dagher; Cerqueira, Pedro Henrique Ramos; Silva, Helen Krystine da; Coitinho, Juliana Barbosa; Machado, Paulo Fernando
Source: Journal of Food Science and Technology. Unidade: ESALQ
Subjects: LEITE, ADULTERAÇÃO DE ALIMENTOS, ESPECTROSCOPIA INFRAVERMELHA, TRANSFORMADA DE FOURIER, INSPEÇÃO DE LEITE E DERIVADOS
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ABNT
COITINHO, Tatiane Barbosa et al. Adulteration identification in raw milk using Fourier transform infrared spectroscopy. Journal of Food Science and Technology, v. 54, n. 8, p. 2394-2402, 2017Tradução . . Disponível em: https://doi.org/10.1007/s13197-017-2680-y. Acesso em: 18 ago. 2024.
APA
Coitinho, T. B., Cassoli, L. D., Cerqueira, P. H. R., Silva, H. K. da, Coitinho, J. B., & Machado, P. F. (2017). Adulteration identification in raw milk using Fourier transform infrared spectroscopy. Journal of Food Science and Technology, 54( 8), 2394-2402. doi:10.1007/s13197-017-2680-y
NLM
Coitinho TB, Cassoli LD, Cerqueira PHR, Silva HK da, Coitinho JB, Machado PF. Adulteration identification in raw milk using Fourier transform infrared spectroscopy [Internet]. Journal of Food Science and Technology. 2017 ; 54( 8): 2394-2402.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-017-2680-y
Vancouver
Coitinho TB, Cassoli LD, Cerqueira PHR, Silva HK da, Coitinho JB, Machado PF. Adulteration identification in raw milk using Fourier transform infrared spectroscopy [Internet]. Journal of Food Science and Technology. 2017 ; 54( 8): 2394-2402.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-017-2680-y
Artigo de periodico
Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities (2017)
Vázquez-Sánchez, Daniel; Galvão, Juliana Antunes; Oetterer, Marília
Source: Journal of Food Science and Technology. Unidade: ESALQ
Subjects: BIOFILMES, CONTAMINAÇÃO DE ALIMENTOS, LISTERIA, TILÁPIA
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ABNT
VÁZQUEZ-SÁNCHEZ, Daniel e GALVÃO, Juliana Antunes e OETTERER, Marília. Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities. Journal of Food Science and Technology, 2017Tradução . . Disponível em: https://doi.org/10.1007/s13197-017-2843-x. Acesso em: 18 ago. 2024.
APA
Vázquez-Sánchez, D., Galvão, J. A., & Oetterer, M. (2017). Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities. Journal of Food Science and Technology. doi:10.1007/s13197-017-2843-x
NLM
Vázquez-Sánchez D, Galvão JA, Oetterer M. Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities [Internet]. Journal of Food Science and Technology. 2017 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-017-2843-x
Vancouver
Vázquez-Sánchez D, Galvão JA, Oetterer M. Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities [Internet]. Journal of Food Science and Technology. 2017 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-017-2843-x
Artigo de periodico
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers (2016)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Tonin, Fernando Gustavo; Lima, César Gonçalves de; Pugine, Silvana Marina Piccoli; Munekata, Paulo Eduardo Sichetti; Lorenzo Rodríguez, José M; Melo, Mariza Pires de
Source: Journal of Food Science and Technology. Unidade: FZEA
Subjects: PRODUTOS NATURAIS, ANTIOXIDANTES, CARNES E DERIVADOS, CORDEIROS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
FERNANDES, Rafaella de Paula Paseto et al. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, v. 53, n. Ja 2016, p. 451-460, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-015-1994-x. Acesso em: 18 ago. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Lima, C. G. de, Pugine, S. M. P., Munekata, P. E. S., et al. (2016). Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, 53( Ja 2016), 451-460. doi:10.1007/s13197-015-1994-x
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-015-1994-x
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-015-1994-x
Artigo de periodico
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch (2016)
Barrera, Gabriela Noel ; Tadini, Carmen Cecília ; León, Alberto Edel ; Ribotta, Pablo Daniel
Source: Journal of Food Science and Technology. Unidade: EP
Subjects: AMIDO, AMILASES, FERMENTAÇÃO, PÃO
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ABNT
BARRERA, Gabriela Noel et al. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, v. 53, n. 10, p. 3675–3684, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-016-2337-2. Acesso em: 18 ago. 2024.
APA
Barrera, G. N., Tadini, C. C., León, A. E., & Ribotta, P. D. (2016). Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, 53( 10), 3675–3684. doi:10.1007/s13197-016-2337-2
NLM
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-016-2337-2
Vancouver
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-016-2337-2
Artigo de periodico
Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat (2015)
Packer, Viviane G; Melo, Priscilla S; Bergamaschi, Keityane Boone; Selani, Miriam Mabel; Villanueva, Nilda Doris Montes; Alencar, Severino Matias de; Contreras Castillo, Carmen Josefina
Source: Journal of Food Science and Technology. Unidade: ESALQ
Subjects: BETERRABA, GOIABA, FRANGOS DE CORTE, CARNES E DERIVADOS, ANTIOXIDANTES
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ABNT
PACKER, Viviane G et al. Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat. Journal of Food Science and Technology, 2015Tradução . . Disponível em: https://doi.org/10.1007/s13197-015-1854-8. Acesso em: 18 ago. 2024.
APA
Packer, V. G., Melo, P. S., Bergamaschi, K. B., Selani, M. M., Villanueva, N. D. M., Alencar, S. M. de, & Contreras Castillo, C. J. (2015). Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat. Journal of Food Science and Technology. doi:10.1007/s13197-015-1854-8
NLM
Packer VG, Melo PS, Bergamaschi KB, Selani MM, Villanueva NDM, Alencar SM de, Contreras Castillo CJ. Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat [Internet]. Journal of Food Science and Technology. 2015 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-015-1854-8
Vancouver
Packer VG, Melo PS, Bergamaschi KB, Selani MM, Villanueva NDM, Alencar SM de, Contreras Castillo CJ. Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat [Internet]. Journal of Food Science and Technology. 2015 ;[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-015-1854-8
Artigo de periodico
Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken (2015)
Almeida, Márcio Aurélio de; Montes-Villanueva, Nilda Doris; Gonçalves, José Ricardo; Contreras Castillo, Carmen Josefina
Source: Journal of Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNE MECANICAMENTE SEPARADA, FRANGOS, ALBUMINAS, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Márcio Aurélio de et al. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. Journal of Food Science and Technology, v. 52, n. 5, p. 2869-2877, 2015Tradução . . Disponível em: https://doi.org/10.1007/s13197-014-1351-5. Acesso em: 18 ago. 2024.
APA
Almeida, M. A. de, Montes-Villanueva, N. D., Gonçalves, J. R., & Contreras Castillo, C. J. (2015). Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. Journal of Food Science and Technology, 52( 5), 2869-2877. doi:10.1007/s13197-014-1351-5
NLM
Almeida MA de, Montes-Villanueva ND, Gonçalves JR, Contreras Castillo CJ. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken [Internet]. Journal of Food Science and Technology. 2015 ; 52( 5): 2869-2877.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-014-1351-5
Vancouver
Almeida MA de, Montes-Villanueva ND, Gonçalves JR, Contreras Castillo CJ. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken [Internet]. Journal of Food Science and Technology. 2015 ; 52( 5): 2869-2877.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-014-1351-5
Artigo de periodico
Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier (2014)
Subtil, Suedemborg Franco; Rocha-Selmi, Glaucia Aguiar; Thomazini, Marcelo; Trindade, Marco Antonio; Netto, Flavia Maria; Fávaro-Trindade, Carmen Silvia
Source: Journal of Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ATOMIZAÇÃO, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SUBTIL, Suedemborg Franco et al. Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier. Journal of Food Science and Technology, v. 51, n. 9, p. 2014-2021, 2014Tradução . . Disponível em: https://doi.org/10.1007/s13197-012-0722-z. Acesso em: 18 ago. 2024.
APA
Subtil, S. F., Rocha-Selmi, G. A., Thomazini, M., Trindade, M. A., Netto, F. M., & Fávaro-Trindade, C. S. (2014). Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier. Journal of Food Science and Technology, 51( 9), 2014-2021. doi:10.1007/s13197-012-0722-z
NLM
Subtil SF, Rocha-Selmi GA, Thomazini M, Trindade MA, Netto FM, Fávaro-Trindade CS. Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier [Internet]. Journal of Food Science and Technology. 2014 ; 51( 9): 2014-2021.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-012-0722-z
Vancouver
Subtil SF, Rocha-Selmi GA, Thomazini M, Trindade MA, Netto FM, Fávaro-Trindade CS. Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier [Internet]. Journal of Food Science and Technology. 2014 ; 51( 9): 2014-2021.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13197-012-0722-z

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