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Filtros : "Indexado no Science Citation Index Expanded" "AMIDO" Removidos: "Ciência e Tecnologia de Alimentos" "BOGUSZ JUNIOR, STANISLAU" Limpar

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  • Artigo de periodico

    Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients (2018)

    Maniglia, Fabíola Pansani ; Aragon, Davi Casale ; Nakao, Lia Sumie ; Dolenga, Carla Juliana Ribeiro ; Costa, José Abrão Cardeal da

    Source: Journal of Food and Nutrition Research. Unidade: FMRP

    Subjects: HEMODIÁLISE, CONSTIPAÇÃO, BANANA, AMIDO, NEFROPATIAS

    Acesso à fonteDOIHow to cite
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    • ABNT

      MANIGLIA, Fabíola Pansani et al. Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients. Journal of Food and Nutrition Research, v. 6, n. 5, p. 341-345, 2018Tradução . . Disponível em: https://doi.org/10.12691/jfnr-6-5-10. Acesso em: 04 set. 2024.

    • APA

      Maniglia, F. P., Aragon, D. C., Nakao, L. S., Dolenga, C. J. R., & Costa, J. A. C. da. (2018). Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients. Journal of Food and Nutrition Research, 6( 5), 341-345. doi:10.12691/jfnr-6-5-10

    • NLM

      Maniglia FP, Aragon DC, Nakao LS, Dolenga CJR, Costa JAC da. Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients [Internet]. Journal of Food and Nutrition Research. 2018 ; 6( 5): 341-345.[citado 2024 set. 04 ] Available from: https://doi.org/10.12691/jfnr-6-5-10

    • Vancouver

      Maniglia FP, Aragon DC, Nakao LS, Dolenga CJR, Costa JAC da. Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients [Internet]. Journal of Food and Nutrition Research. 2018 ; 6( 5): 341-345.[citado 2024 set. 04 ] Available from: https://doi.org/10.12691/jfnr-6-5-10

  • Artigo de periodico

    Mixture design of starchy substrates hydrolysis by an immobilized glucoamylase from Aspergillus brasiliensis (2018)

    Almeida, Paula Zaghetto; Messias, Josana Maria; Pereira, Marita Gimenez; Pinheiro, Vanessa Elisa; Monteiro, Lummy Maria Oliveira; Heinen, Paulo Ricardo; Cardoso, George Cunha; Jorge, João Atílio; Polizeli, Maria de Lourdes Teixeira Moraes

    Source: Biocatalysis and Biotransformation. Unidade: FFCLRP

    Subjects: ASPERGILLUS, AMILASES, AMIDO, HIDRÓLISE

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      ALMEIDA, Paula Zaghetto et al. Mixture design of starchy substrates hydrolysis by an immobilized glucoamylase from Aspergillus brasiliensis. Biocatalysis and Biotransformation, v. 36, n. 5, p. 389-395, 2018Tradução . . Disponível em: https://doi.org/10.1080/10242422.2017.1423059. Acesso em: 04 set. 2024.

    • APA

      Almeida, P. Z., Messias, J. M., Pereira, M. G., Pinheiro, V. E., Monteiro, L. M. O., Heinen, P. R., et al. (2018). Mixture design of starchy substrates hydrolysis by an immobilized glucoamylase from Aspergillus brasiliensis. Biocatalysis and Biotransformation, 36( 5), 389-395. doi:10.1080/10242422.2017.1423059

    • NLM

      Almeida PZ, Messias JM, Pereira MG, Pinheiro VE, Monteiro LMO, Heinen PR, Cardoso GC, Jorge JA, Polizeli M de LTM. Mixture design of starchy substrates hydrolysis by an immobilized glucoamylase from Aspergillus brasiliensis [Internet]. Biocatalysis and Biotransformation. 2018 ; 36( 5): 389-395.[citado 2024 set. 04 ] Available from: https://doi.org/10.1080/10242422.2017.1423059

    • Vancouver

      Almeida PZ, Messias JM, Pereira MG, Pinheiro VE, Monteiro LMO, Heinen PR, Cardoso GC, Jorge JA, Polizeli M de LTM. Mixture design of starchy substrates hydrolysis by an immobilized glucoamylase from Aspergillus brasiliensis [Internet]. Biocatalysis and Biotransformation. 2018 ; 36( 5): 389-395.[citado 2024 set. 04 ] Available from: https://doi.org/10.1080/10242422.2017.1423059

  • Artigo de periodico

    Is isolating starch from the residue of annatto pigment extraction feasible? (2018)

    Silveira, Thamiris Maria Garcia; Tapia-Blacido, Delia Rita

    Source: Food Hydrocolloids. Unidade: FFCLRP

    Subjects: URUCUM, AMIDO, ANTIOXIDANTES

    Acesso à fonteDOIHow to cite
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    • ABNT

      SILVEIRA, Thamiris Maria Garcia e TAPIA-BLACIDO, Delia Rita. Is isolating starch from the residue of annatto pigment extraction feasible?. Food Hydrocolloids, v. 77, p. 117-125, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.09.027. Acesso em: 04 set. 2024.

    • APA

      Silveira, T. M. G., & Tapia-Blacido, D. R. (2018). Is isolating starch from the residue of annatto pigment extraction feasible? Food Hydrocolloids, 77, 117-125. doi:10.1016/j.foodhyd.2017.09.027

    • NLM

      Silveira TMG, Tapia-Blacido DR. Is isolating starch from the residue of annatto pigment extraction feasible? [Internet]. Food Hydrocolloids. 2018 ; 77 117-125.[citado 2024 set. 04 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.027

    • Vancouver

      Silveira TMG, Tapia-Blacido DR. Is isolating starch from the residue of annatto pigment extraction feasible? [Internet]. Food Hydrocolloids. 2018 ; 77 117-125.[citado 2024 set. 04 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.027
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