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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 nov. 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 nov. 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 nov. 18 ] Available from: https://doi.org/10.1007/s13197-012-0722-z
Artigo de periodico
The use of spray drying technology to reduce bitter taste of casein hydrolysate (2010)
Fávaro-Trindade, Carmen Silvia; Santana, Aline dos Santos; Monterrey-Quintero, Edneli Soraya; Trindade, Marco Antonio; Netto, Flavia Maria
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: PEPTÍDEOS, ANÁLISE SENSORIAL DE ALIMENTOS, SOLUBILIDADE, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FÁVARO-TRINDADE, Carmen Silvia et al. The use of spray drying technology to reduce bitter taste of casein hydrolysate. Food Hydrocolloids, v. 24, n. 4, p. 336-340, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2009.10.012. Acesso em: 18 nov. 2024.
APA
Fávaro-Trindade, C. S., Santana, A. dos S., Monterrey-Quintero, E. S., Trindade, M. A., & Netto, F. M. (2010). The use of spray drying technology to reduce bitter taste of casein hydrolysate. Food Hydrocolloids, 24( 4), 336-340. doi:10.1016/j.foodhyd.2009.10.012
NLM
Fávaro-Trindade CS, Santana A dos S, Monterrey-Quintero ES, Trindade MA, Netto FM. The use of spray drying technology to reduce bitter taste of casein hydrolysate [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 336-340.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.10.012
Vancouver
Fávaro-Trindade CS, Santana A dos S, Monterrey-Quintero ES, Trindade MA, Netto FM. The use of spray drying technology to reduce bitter taste of casein hydrolysate [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 336-340.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.10.012
Trabalho de evento-resumo
Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate (2009)
Fávaro-Trindade, Carmen Silvia; Santana, Aline dos Santos; Monterrey-Quintero, Edneli Soraya; Netto, Flavia Maria
Source: Book of Abstracts IFT. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PROTEÍNAS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FÁVARO-TRINDADE, Carmen Silvia et al. Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate. 2009, Anais.. Anaheim: Institute of Food Technologists, 2009. . Acesso em: 18 nov. 2024.
APA
Fávaro-Trindade, C. S., Santana, A. dos S., Monterrey-Quintero, E. S., & Netto, F. M. (2009). Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate. In Book of Abstracts IFT. Anaheim: Institute of Food Technologists.
NLM
Fávaro-Trindade CS, Santana A dos S, Monterrey-Quintero ES, Netto FM. Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate. Book of Abstracts IFT. 2009 ;[citado 2024 nov. 18 ]
Vancouver
Fávaro-Trindade CS, Santana A dos S, Monterrey-Quintero ES, Netto FM. Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate. Book of Abstracts IFT. 2009 ;[citado 2024 nov. 18 ]

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