ReP USP - Resultado da busca

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
Fonte: Journal of Food Science and Technology. Unidade: FZEA
Assuntos: SÓDIO, CARNES E DERIVADOS, COMPORTAMENTO DO CONSUMIDOR, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 27 jun. 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 jun. 27 ] 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 jun. 27 ] Available from: https://doi.org/10.1007/s13197-019-03777-8
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
Fonte: Journal of Food Science and Technology. Unidade: FZEA
Assuntos: ARMAZENAGEM EM ATMOSFERA MODIFICADA, CARNES E DERIVADOS, CORDEIROS, EMBALAGENS DE ALIMENTOS, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 27 jun. 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 jun. 27 ] 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 jun. 27 ] Available from: https://doi.org/10.1007/s13197-018-3280-1
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
Fonte: Journal of Food Science and Technology. Unidade: FZEA
Assuntos: PRODUTOS NATURAIS, ANTIOXIDANTES, CARNES E DERIVADOS, CORDEIROS, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 27 jun. 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 jun. 27 ] 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 jun. 27 ] Available from: https://doi.org/10.1007/s13197-015-1994-x
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
Fonte: Journal of Food Science and Technology. Unidade: FZEA
Assuntos: 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: 27 jun. 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 jun. 27 ] 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 jun. 27 ] Available from: https://doi.org/10.1007/s13197-012-0722-z

Unidades USP

ReP

Filtros

Autores

Autores USP

Assuntos