ReP USP - Resultado da busca

Artigo de periodico
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders (2021)
Chagas, Eduardo Galvão Leite das ; Vanin, Fernanda Maria ; Garcia, Vitor Augusto dos Santos ; Yoshida, Cristiana Maria Pedroso; Carvalho, Rosemary Aparecida de
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: DESPERDÍCIO DE ALIMENTOS, CAMU-CAMU, SECAGEM DE ALIMENTOS, BISCOITOS
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ABNT
CHAGAS, Eduardo Galvão Leite das et al. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, v. 137, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110472. Acesso em: 03 set. 2024.
APA
Chagas, E. G. L. das, Vanin, F. M., Garcia, V. A. dos S., Yoshida, C. M. P., & Carvalho, R. A. de. (2021). Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, 137, 1-8. doi:10.1016/j.lwt.2020.110472
NLM
Chagas EGL das, Vanin FM, Garcia VA dos S, Yoshida CMP, Carvalho RA de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders [Internet]. LWT - Food Science and Technology. 2021 ; 137 1-8.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472
Vancouver
Chagas EGL das, Vanin FM, Garcia VA dos S, Yoshida CMP, Carvalho RA de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders [Internet]. LWT - Food Science and Technology. 2021 ; 137 1-8.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472
Artigo de periodico
Production of oral films based on pre-gelatinized starch, CMC and HPMC for delivery of bioactive compounds extract from acerola industrial waste (2021)
Tedesco, Marcela Perozzi; Garcia, Vitor Augusto dos Santos; Borges, Josiane Gonçalves; Osiro, Denise; Vanin, Fernanda Maria ; Yoshida, Cristiana Maria Pedroso; Carvalho, Rosemary Aparecida de
Source: Industrial Crops and Products. Unidade: FZEA
Subjects: AMIDO, COMPOSTOS FENÓLICOS, ESPECTROSCOPIA INFRAVERMELHA
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ABNT
TEDESCO, Marcela Perozzi et al. Production of oral films based on pre-gelatinized starch, CMC and HPMC for delivery of bioactive compounds extract from acerola industrial waste. Industrial Crops and Products, v. 170, p. 1-15, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.indcrop.2021.113684. Acesso em: 03 set. 2024.
APA
Tedesco, M. P., Garcia, V. A. dos S., Borges, J. G., Osiro, D., Vanin, F. M., Yoshida, C. M. P., & Carvalho, R. A. de. (2021). Production of oral films based on pre-gelatinized starch, CMC and HPMC for delivery of bioactive compounds extract from acerola industrial waste. Industrial Crops and Products, 170, 1-15. doi:10.1016/j.indcrop.2021.113684
NLM
Tedesco MP, Garcia VA dos S, Borges JG, Osiro D, Vanin FM, Yoshida CMP, Carvalho RA de. Production of oral films based on pre-gelatinized starch, CMC and HPMC for delivery of bioactive compounds extract from acerola industrial waste [Internet]. Industrial Crops and Products. 2021 ; 170 1-15.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.indcrop.2021.113684
Vancouver
Tedesco MP, Garcia VA dos S, Borges JG, Osiro D, Vanin FM, Yoshida CMP, Carvalho RA de. Production of oral films based on pre-gelatinized starch, CMC and HPMC for delivery of bioactive compounds extract from acerola industrial waste [Internet]. Industrial Crops and Products. 2021 ; 170 1-15.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.indcrop.2021.113684
Artigo de periodico
Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola (2020)
Garcia, Vitor Augusto dos Santos; Borges, Josiane Gonçalves; Osiro, Denise; Vanin, Fernanda Maria ; Carvalho, Rosemary Aparecida de
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: ANTIOXIDANTES, GELATINA, AMIDO, ACEROLA
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ABNT
GARCIA, Vitor Augusto dos Santos et al. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola. Food Hydrocolloids, v. 101, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2019.105518. Acesso em: 03 set. 2024.
APA
Garcia, V. A. dos S., Borges, J. G., Osiro, D., Vanin, F. M., & Carvalho, R. A. de. (2020). Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola. Food Hydrocolloids, 101. doi:10.1016/j.foodhyd.2019.105518
NLM
Garcia VA dos S, Borges JG, Osiro D, Vanin FM, Carvalho RA de. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola [Internet]. Food Hydrocolloids. 2020 ; 101[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105518
Vancouver
Garcia VA dos S, Borges JG, Osiro D, Vanin FM, Carvalho RA de. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola [Internet]. Food Hydrocolloids. 2020 ; 101[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105518
Artigo de periodico
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking (2020)
Alcântara, Rafael Grassi de; Carvalho, Rosemary Aparecida de ; Vanin, Fernanda Maria
Source: Food Chemistry. Unidade: FZEA
Subjects: PÃO, FARINHA DE TRIGO, ALIMENTOS FUNCIONAIS, COZIMENTO
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ABNT
ALCÂNTARA, Rafael Grassi de e CARVALHO, Rosemary Aparecida de e VANIN, Fernanda Maria. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, v. 362, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126972. Acesso em: 03 set. 2024.
APA
Alcântara, R. G. de, Carvalho, R. A. de, & Vanin, F. M. (2020). Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, 362, 1-8. doi:10.1016/j.foodchem.2020.126972
NLM
Alcântara RG de, Carvalho RA de, Vanin FM. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking [Internet]. Food Chemistry. 2020 ; 362 1-8.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126972
Vancouver
Alcântara RG de, Carvalho RA de, Vanin FM. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking [Internet]. Food Chemistry. 2020 ; 362 1-8.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126972
Artigo de periodico
The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads (2020)
Bredariol, Priscila; Carvalho, Rosemary Aparecida de ; Vanin, Fernanda Maria
Unidade: FZEA
Subjects: PÃO, COZIMENTO, PROCESSAMENTO DE ALIMENTOS
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ABNT
BREDARIOL, Priscila e CARVALHO, Rosemary Aparecida de e VANIN, Fernanda Maria. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads. v. 332, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127399. Acesso em: 03 set. 2024.
APA
Bredariol, P., Carvalho, R. A. de, & Vanin, F. M. (2020). The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads, 332, 1-9. doi:10.1016/j.foodchem.2020.127399
NLM
Bredariol P, Carvalho RA de, Vanin FM. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads [Internet]. 2020 ; 332 1-9.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127399
Vancouver
Bredariol P, Carvalho RA de, Vanin FM. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads [Internet]. 2020 ; 332 1-9.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127399
Artigo de periodico
Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour (2019)
Bredariol, Priscila; Spatti, Marcela; Vanin, Fernanda Maria
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: COZIMENTO, PÃO, AMIDO
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ABNT
BREDARIOL, Priscila e SPATTI, Marcela e VANIN, Fernanda Maria. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. LWT - Food Science and Technology, v. 111, p. 737-743, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.05.094. Acesso em: 03 set. 2024.
APA
Bredariol, P., Spatti, M., & Vanin, F. M. (2019). Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. LWT - Food Science and Technology, 111, 737-743. doi:10.1016/j.lwt.2019.05.094
NLM
Bredariol P, Spatti M, Vanin FM. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour [Internet]. LWT - Food Science and Technology. 2019 ; 111 737-743.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.094
Vancouver
Bredariol P, Spatti M, Vanin FM. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour [Internet]. LWT - Food Science and Technology. 2019 ; 111 737-743.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.094
Artigo de periodico
Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery (2018)
Garcia, Vitor Augusto dos Santos; Borges, Josiane Gonçalves; Maciel, Vinicius Borges Vieira; Mazalli, Mônica Roberta; Lapa-Guimarães, Judite das Graças; Vanin, Fernanda Maria; Carvalho, Rosemary Aparecida de
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, AMIDO, VITAMINA C
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ABNT
GARCIA, Vitor Augusto dos Santos et al. Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery. Food Hydrocolloids, v. 79, p. 127-135, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.12.027. Acesso em: 03 set. 2024.
APA
Garcia, V. A. dos S., Borges, J. G., Maciel, V. B. V., Mazalli, M. R., Lapa-Guimarães, J. das G., Vanin, F. M., & Carvalho, R. A. de. (2018). Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery. Food Hydrocolloids, 79, 127-135. doi:10.1016/j.foodhyd.2017.12.027
NLM
Garcia VA dos S, Borges JG, Maciel VBV, Mazalli MR, Lapa-Guimarães J das G, Vanin FM, Carvalho RA de. Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery [Internet]. Food Hydrocolloids. 2018 ; 79 127-135.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.027
Vancouver
Garcia VA dos S, Borges JG, Maciel VBV, Mazalli MR, Lapa-Guimarães J das G, Vanin FM, Carvalho RA de. Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery [Internet]. Food Hydrocolloids. 2018 ; 79 127-135.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.027
Artigo de periodico
Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties (2016)
Borges, Josiane Gonçalves; Silva, Aline Guerra; Bitencourt, Camila Marques; Vanin, Fernanda Maria; Carvalho, Rosemary Aparecida de
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: LECITINAS, GELATINA, COLÁGENO, FILMES COMESTÍVEIS, BIOPOLÍMEROS, ALIMENTOS FUNCIONAIS
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ABNT
BORGES, Josiane Gonçalves et al. Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties. International Journal of Biological Macromolecules, v. 86, p. 907-916, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2016.01.089. Acesso em: 03 set. 2024.
APA
Borges, J. G., Silva, A. G., Bitencourt, C. M., Vanin, F. M., & Carvalho, R. A. de. (2016). Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties. International Journal of Biological Macromolecules, 86, 907-916. doi:10.1016/j.ijbiomac.2016.01.089
NLM
Borges JG, Silva AG, Bitencourt CM, Vanin FM, Carvalho RA de. Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties [Internet]. International Journal of Biological Macromolecules. 2016 ; 86 907-916.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.ijbiomac.2016.01.089
Vancouver
Borges JG, Silva AG, Bitencourt CM, Vanin FM, Carvalho RA de. Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties [Internet]. International Journal of Biological Macromolecules. 2016 ; 86 907-916.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.ijbiomac.2016.01.089
Artigo de periodico
Development of active gelatin-based nanocomposite films produced in an automatic spreader (2014)
Vanin, Fernanda Maria; Hirano, Mericia Harumi; Carvalho, Rosemary Aparecida de; Moraes, Izabel Cristina Freitas; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Source: Food Research International. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, SOLUBILIDADE, BIOPOLÍMEROS
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ABNT
VANIN, Fernanda Maria et al. Development of active gelatin-based nanocomposite films produced in an automatic spreader. Food Research International, v. 63, p. 16-24, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.03.028. Acesso em: 03 set. 2024.
APA
Vanin, F. M., Hirano, M. H., Carvalho, R. A. de, Moraes, I. C. F., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2014). Development of active gelatin-based nanocomposite films produced in an automatic spreader. Food Research International, 63, 16-24. doi:10.1016/j.foodres.2014.03.028
NLM
Vanin FM, Hirano MH, Carvalho RA de, Moraes ICF, Bittante AMQB, Sobral PJ do A. Development of active gelatin-based nanocomposite films produced in an automatic spreader [Internet]. Food Research International. 2014 ; 63 16-24.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodres.2014.03.028
Vancouver
Vanin FM, Hirano MH, Carvalho RA de, Moraes ICF, Bittante AMQB, Sobral PJ do A. Development of active gelatin-based nanocomposite films produced in an automatic spreader [Internet]. Food Research International. 2014 ; 63 16-24.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodres.2014.03.028
Artigo de periodico
Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films (2005)
Vanin, Fernanda Maria; Sobral, Paulo José do Amaral; Menegalli, F. C.; Carvalho, R. A.; Bittante, Ana Mônica Quinta Barbosa
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: CONSERVAÇÃO DE ALIMENTOS, EMBALAGENS DE ALIMENTOS
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ABNT
VANIN, Fernanda Maria et al. Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films. Food Hydrocolloids, v. 19, n. 5, p. 899-907, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2004.12.003. Acesso em: 03 set. 2024.
APA
Vanin, F. M., Sobral, P. J. do A., Menegalli, F. C., Carvalho, R. A., & Bittante, A. M. Q. B. (2005). Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films. Food Hydrocolloids, 19( 5), 899-907. doi:10.1016/j.foodhyd.2004.12.003
NLM
Vanin FM, Sobral PJ do A, Menegalli FC, Carvalho RA, Bittante AMQB. Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films [Internet]. Food Hydrocolloids. 2005 ; 19( 5): 899-907.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2004.12.003
Vancouver
Vanin FM, Sobral PJ do A, Menegalli FC, Carvalho RA, Bittante AMQB. Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films [Internet]. Food Hydrocolloids. 2005 ; 19( 5): 899-907.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2004.12.003

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