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Artigo de periodico
Microencapsulation of carotenoid-rich materials: a review (2021)
Santos, Priscila Dayane de Freitas; Rubio, Fernanda Thaís Vieira; Silva, Marluci Palazzolli da; Pinho, Lorena Silva; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, MICROENCAPSULAÇÃO, CAROTENOIDES
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ABNT
SANTOS, Priscila Dayane de Freitas et al. Microencapsulation of carotenoid-rich materials: a review. Food Research International, v. 147, p. 1-25, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110571. Acesso em: 18 nov. 2024.
APA
Santos, P. D. de F., Rubio, F. T. V., Silva, M. P. da, Pinho, L. S., & Fávaro-Trindade, C. S. (2021). Microencapsulation of carotenoid-rich materials: a review. Food Research International, 147, 1-25. doi:10.1016/j.foodres.2021.110571
NLM
Santos PD de F, Rubio FTV, Silva MP da, Pinho LS, Fávaro-Trindade CS. Microencapsulation of carotenoid-rich materials: a review [Internet]. Food Research International. 2021 ; 147 1-25.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2021.110571
Vancouver
Santos PD de F, Rubio FTV, Silva MP da, Pinho LS, Fávaro-Trindade CS. Microencapsulation of carotenoid-rich materials: a review [Internet]. Food Research International. 2021 ; 147 1-25.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2021.110571
Artigo de periodico
β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study (2019)
Gomes, Graziela Veiga de Lara; Sola, Mirella Roberta; Rochetti, Arina Lázaro ; Fukumasu, Heidge ; Vicente, A. A; Pinho, Samantha Cristina de
Source: Journal of Microencapsulation. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LIPÍDEOS, CAROTENOIDES, NANOPARTÍCULAS
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ABNT
GOMES, Graziela Veiga de Lara et al. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, v. 36, n. 1, p. 43-52, 2019Tradução . . Disponível em: https://doi.org/10.1080/02652048.2019.1585982. Acesso em: 18 nov. 2024.
APA
Gomes, G. V. de L., Sola, M. R., Rochetti, A. L., Fukumasu, H., Vicente, A. A., & Pinho, S. C. de. (2019). β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, 36( 1), 43-52. doi:10.1080/02652048.2019.1585982
NLM
Gomes GV de L, Sola MR, Rochetti AL, Fukumasu H, Vicente AA, Pinho SC de. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study [Internet]. Journal of Microencapsulation. 2019 ; 36( 1): 43-52.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1080/02652048.2019.1585982
Vancouver
Gomes GV de L, Sola MR, Rochetti AL, Fukumasu H, Vicente AA, Pinho SC de. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study [Internet]. Journal of Microencapsulation. 2019 ; 36( 1): 43-52.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1080/02652048.2019.1585982
Parte de monografia/livro
Encapsulation via spray chilling/cooling/congealing (2016)
Fávaro-Trindade, Carmen Silvia; Okuro, Paula Kiyomi; Matos Junior, Fernando Eustáquio de
Source: Handbook of encapsulation and controlled release. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
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ABNT
FÁVARO-TRINDADE, Carmen Silvia e OKURO, Paula Kiyomi e MATOS JUNIOR, Fernando Eustáquio de. Encapsulation via spray chilling/cooling/congealing. Handbook of encapsulation and controlled release. Tradução . Abingdon: CRC Press, 2016. . Disponível em: https://doi.org/10.1201/b19038-8. Acesso em: 18 nov. 2024.
APA
Fávaro-Trindade, C. S., Okuro, P. K., & Matos Junior, F. E. de. (2016). Encapsulation via spray chilling/cooling/congealing. In Handbook of encapsulation and controlled release. Abingdon: CRC Press. doi:10.1201/b19038-8
NLM
Fávaro-Trindade CS, Okuro PK, Matos Junior FE de. Encapsulation via spray chilling/cooling/congealing [Internet]. In: Handbook of encapsulation and controlled release. Abingdon: CRC Press; 2016. [citado 2024 nov. 18 ] Available from: https://doi.org/10.1201/b19038-8
Vancouver
Fávaro-Trindade CS, Okuro PK, Matos Junior FE de. Encapsulation via spray chilling/cooling/congealing [Internet]. In: Handbook of encapsulation and controlled release. Abingdon: CRC Press; 2016. [citado 2024 nov. 18 ] Available from: https://doi.org/10.1201/b19038-8
Artigo de periodico
Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace (2014)
Souza, Volnei Brito de; Fujita, Alice; Thomazini, Marcelo; Silva, Edson Roberto da; Lucon Júnior, João Francisco; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Source: Food Chemistry. Unidades: FZEA, FCF
Subjects: PIGMENTOS VEGETAIS, MICROENCAPSULAÇÃO, MICROBIOLOGIA DE ALIMENTOS, ALIMENTOS FUNCIONAIS
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ABNT
SOUZA, Volnei Brito de et al. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace. Food Chemistry, v. 164, p. 380-386, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.05.049. Acesso em: 18 nov. 2024.
APA
Souza, V. B. de, Fujita, A., Thomazini, M., Silva, E. R. da, Lucon Júnior, J. F., Genovese, M. I., & Fávaro-Trindade, C. S. (2014). Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace. Food Chemistry, 164, 380-386. doi:10.1016/j.foodchem.2014.05.049
NLM
Souza VB de, Fujita A, Thomazini M, Silva ER da, Lucon Júnior JF, Genovese MI, Fávaro-Trindade CS. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace [Internet]. Food Chemistry. 2014 ; 164 380-386.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2014.05.049
Vancouver
Souza VB de, Fujita A, Thomazini M, Silva ER da, Lucon Júnior JF, Genovese MI, Fávaro-Trindade CS. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace [Internet]. Food Chemistry. 2014 ; 164 380-386.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2014.05.049
Artigo de periodico
Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release (2013)
Comunian, Talita Aline; Thomazini, Marcelo; Alves, Ana Julia Gouvêa; Matos Junior, Fernando Eustáquio de; Balieiro, Júlio Cesar de Carvalho ; Favaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: VITAMINA C, MICROENCAPSULAÇÃO, ESPECTROSCOPIA INFRAVERMELHA
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ABNT
COMUNIAN, Talita Aline et al. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release. Food Research International, v. 52, n. 1, p. 373-379, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.03.028. Acesso em: 18 nov. 2024.
APA
Comunian, T. A., Thomazini, M., Alves, A. J. G., Matos Junior, F. E. de, Balieiro, J. C. de C., & Favaro-Trindade, C. S. (2013). Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release. Food Research International, 52( 1), 373-379. doi:10.1016/j.foodres.2013.03.028
NLM
Comunian TA, Thomazini M, Alves AJG, Matos Junior FE de, Balieiro JC de C, Favaro-Trindade CS. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release [Internet]. Food Research International. 2013 ; 52( 1): 373-379.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.028
Vancouver
Comunian TA, Thomazini M, Alves AJG, Matos Junior FE de, Balieiro JC de C, Favaro-Trindade CS. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release [Internet]. Food Research International. 2013 ; 52( 1): 373-379.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.028
Artigo de periodico
Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles (2013)
Moraes, Marília; Carvalho, José Mário Pereira de; Silva, Cíntia Ribeiro da; Cho, Stefany; Sola, Mirella Roberta; Pinho, Samantha Cristina de
Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LIPOSSOMOS, ENGENHARIA DE ALIMENTOS
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ABNT
MORAES, Marília et al. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles. International Journal of Food Science and Technology, v. 48, n. 2, p. 274-282, 2013Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2012.03184.x. Acesso em: 18 nov. 2024.
APA
Moraes, M., Carvalho, J. M. P. de, Silva, C. R. da, Cho, S., Sola, M. R., & Pinho, S. C. de. (2013). Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles. International Journal of Food Science and Technology, 48( 2), 274-282. doi:10.1111/j.1365-2621.2012.03184.x
NLM
Moraes M, Carvalho JMP de, Silva CR da, Cho S, Sola MR, Pinho SC de. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 2): 274-282.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03184.x
Vancouver
Moraes M, Carvalho JMP de, Silva CR da, Cho S, Sola MR, Pinho SC de. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 2): 274-282.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03184.x
Artigo de periodico
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems (2013)
Silva, Felipe Correa da; Fonseca, Carolina Rodrigues da; Alencar, Severino Matias de; Thomazini, Marcelo; Balieiro, Júlio Cesar de Carvalho ; Pittia, Paola; Fávaro-Trindade, Carmen Silvia
Source: Food and Bioproducts Processing. Unidades: ESALQ, FZEA
Subjects: COMPOSTOS FENÓLICOS, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES
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ABNT
SILVA, Felipe Correa da et al. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems. Food and Bioproducts Processing, v. 91, n. 1, p. 28-36, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2012.08.006. Acesso em: 18 nov. 2024.
APA
Silva, F. C. da, Fonseca, C. R. da, Alencar, S. M. de, Thomazini, M., Balieiro, J. C. de C., Pittia, P., & Fávaro-Trindade, C. S. (2013). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems. Food and Bioproducts Processing, 91( 1), 28-36. doi:10.1016/j.fbp.2012.08.006
NLM
Silva FC da, Fonseca CR da, Alencar SM de, Thomazini M, Balieiro JC de C, Pittia P, Fávaro-Trindade CS. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems [Internet]. Food and Bioproducts Processing. 2013 ; 91( 1): 28-36.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2012.08.006
Vancouver
Silva FC da, Fonseca CR da, Alencar SM de, Thomazini M, Balieiro JC de C, Pittia P, Fávaro-Trindade CS. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems [Internet]. Food and Bioproducts Processing. 2013 ; 91( 1): 28-36.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2012.08.006
Artigo de periodico
Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability (2013)
Okuro, Paula Kiyomi; Thomazini, Marcelo; Balieiro, Júlio Cesar de Carvalho ; Liberal, Roberta Danielle Correa de Oliveira; Carmen Silvia Favaro-Trindade
Source: Food Research International. Unidade: FZEA
Subjects: PROBIÓTICOS, MICROENCAPSULAÇÃO, MICROSCOPIA ELETRÔNICA DE VARREDURA
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ABNT
OKURO, Paula Kiyomi et al. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, v. 53, n. 1, p. 96-103, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.03.042. Acesso em: 18 nov. 2024.
APA
Okuro, P. K., Thomazini, M., Balieiro, J. C. de C., Liberal, R. D. C. de O., & Carmen Silvia Favaro-Trindade,. (2013). Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, 53( 1), 96-103. doi:10.1016/j.foodres.2013.03.042
NLM
Okuro PK, Thomazini M, Balieiro JC de C, Liberal RDC de O, Carmen Silvia Favaro-Trindade. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability [Internet]. Food Research International. 2013 ; 53( 1): 96-103.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.042
Vancouver
Okuro PK, Thomazini M, Balieiro JC de C, Liberal RDC de O, Carmen Silvia Favaro-Trindade. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability [Internet]. Food Research International. 2013 ; 53( 1): 96-103.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.042
Artigo de periodico
Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose (2013)
Rocha-Selmi, Glaucia Aguiar; Theodoro, Aline Cristina; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA
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ABNT
ROCHA-SELMI, Glaucia Aguiar et al. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, v. 119, n. 1, p. 28-32, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.05.002. Acesso em: 18 nov. 2024.
APA
Rocha-Selmi, G. A., Theodoro, A. C., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, 119( 1), 28-32. doi:10.1016/j.jfoodeng.2013.05.002
NLM
Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002
Vancouver
Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002
Artigo de periodico
Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt (2013)
Shoji, Adriana Sati; Oliveira, Alessandra Cristina; Balieiro, Júlio Cesar de Carvalho ; Freitas, Osvaldo de; Thomazini, Marcelo; Heinemann, Riana Jordão Barrozo; Okuro, Paula Kiyomi; Fávaro-Trindade, Carmen Silvia
Source: Food and Bioproducts Processing. Unidades: ESALQ, FZEA
Subjects: MICROENCAPSULAÇÃO, LACTOBACILLUS, IOGURTE
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ABNT
SHOJI, Adriana Sati et al. Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt. Food and Bioproducts Processing, v. 91, n. 2, p. 83-88, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2012.08.009. Acesso em: 18 nov. 2024.
APA
Shoji, A. S., Oliveira, A. C., Balieiro, J. C. de C., Freitas, O. de, Thomazini, M., Heinemann, R. J. B., et al. (2013). Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt. Food and Bioproducts Processing, 91( 2), 83-88. doi:10.1016/j.fbp.2012.08.009
NLM
Shoji AS, Oliveira AC, Balieiro JC de C, Freitas O de, Thomazini M, Heinemann RJB, Okuro PK, Fávaro-Trindade CS. Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt [Internet]. Food and Bioproducts Processing. 2013 ; 91( 2): 83-88.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2012.08.009
Vancouver
Shoji AS, Oliveira AC, Balieiro JC de C, Freitas O de, Thomazini M, Heinemann RJB, Okuro PK, Fávaro-Trindade CS. Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt [Internet]. Food and Bioproducts Processing. 2013 ; 91( 2): 83-88.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2012.08.009
Artigo de periodico
Microencapsulation of lycopene by spray drying: characterization, stability and application of microcapsules (2012)
Rocha, Glaucia Aguiar; Fávaro-Trindade, Carmen Silvia; Grosso, Carlos Raimundo Ferreira
Source: Food and Bioproducts Processing. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ATOMIZAÇÃO, AMIDO
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ABNT
ROCHA, Glaucia Aguiar e FÁVARO-TRINDADE, Carmen Silvia e GROSSO, Carlos Raimundo Ferreira. Microencapsulation of lycopene by spray drying: characterization, stability and application of microcapsules. Food and Bioproducts Processing, v. 90, n. 1, p. 37-42, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2011.01.001. Acesso em: 18 nov. 2024.
APA
Rocha, G. A., Fávaro-Trindade, C. S., & Grosso, C. R. F. (2012). Microencapsulation of lycopene by spray drying: characterization, stability and application of microcapsules. Food and Bioproducts Processing, 90( 1), 37-42. doi:10.1016/j.fbp.2011.01.001
NLM
Rocha GA, Fávaro-Trindade CS, Grosso CRF. Microencapsulation of lycopene by spray drying: characterization, stability and application of microcapsules [Internet]. Food and Bioproducts Processing. 2012 ; 90( 1): 37-42.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2011.01.001
Vancouver
Rocha GA, Fávaro-Trindade CS, Grosso CRF. Microencapsulation of lycopene by spray drying: characterization, stability and application of microcapsules [Internet]. Food and Bioproducts Processing. 2012 ; 90( 1): 37-42.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2011.01.001
Artigo de periodico
Developments in probiotic encapsulation (2011)
Fávaro-Trindade, Carmen Silvia; Heinemann, Riana Jordão Barrozo; Pedroso, Daniela de Lara
Source: CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LACTOBACILLUS, PROBIÓTICOS, SECAGEM
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ABNT
FÁVARO-TRINDADE, Carmen Silvia e HEINEMANN, Riana Jordão Barrozo e PEDROSO, Daniela de Lara. Developments in probiotic encapsulation. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, v. 6, n. 4, p. 1-8, 2011Tradução . . Disponível em: https://doi.org/10.1079/PAVSNNR20116004. Acesso em: 18 nov. 2024.
APA
Fávaro-Trindade, C. S., Heinemann, R. J. B., & Pedroso, D. de L. (2011). Developments in probiotic encapsulation. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 6( 4), 1-8. doi:10.1079/PAVSNNR20116004
NLM
Fávaro-Trindade CS, Heinemann RJB, Pedroso D de L. Developments in probiotic encapsulation [Internet]. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources. 2011 ; 6( 4): 1-8.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1079/PAVSNNR20116004
Vancouver
Fávaro-Trindade CS, Heinemann RJB, Pedroso D de L. Developments in probiotic encapsulation [Internet]. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources. 2011 ; 6( 4): 1-8.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1079/PAVSNNR20116004
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
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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
Artigo de periodico
Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): characterization of aqueous dispersions and lyophilized formulations (2010)
Yoshida, P. A.; Yokota, D.; Foglio, M. A.; Rodrigues, R. A. F.; Pinho, Samantha Cristina de
Source: Journal of Microencapsulation. Unidade: FZEA
Subjects: LIPOSSOMOS, MICROENCAPSULAÇÃO, ÓLEOS ESSENCIAIS, PITANGA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YOSHIDA, P. A. et al. Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): characterization of aqueous dispersions and lyophilized formulations. Journal of Microencapsulation, v. 27, n. 5, p. 416-425, 2010Tradução . . Disponível em: https://doi.org/10.3109/02652040903367327. Acesso em: 18 nov. 2024.
APA
Yoshida, P. A., Yokota, D., Foglio, M. A., Rodrigues, R. A. F., & Pinho, S. C. de. (2010). Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): characterization of aqueous dispersions and lyophilized formulations. Journal of Microencapsulation, 27( 5), 416-425. doi:10.3109/02652040903367327
NLM
Yoshida PA, Yokota D, Foglio MA, Rodrigues RAF, Pinho SC de. Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): characterization of aqueous dispersions and lyophilized formulations [Internet]. Journal of Microencapsulation. 2010 ; 27( 5): 416-425.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3109/02652040903367327
Vancouver
Yoshida PA, Yokota D, Foglio MA, Rodrigues RAF, Pinho SC de. Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): characterization of aqueous dispersions and lyophilized formulations [Internet]. Journal of Microencapsulation. 2010 ; 27( 5): 416-425.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3109/02652040903367327
Artigo de periodico
Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars (2009)
Rocha, Glaucia Aguiar; Trindade, Marco Antonio; Netto, Flávia Maria; Fávaro-Trindade, Carmen Silvia
Source: Food Science and Technology International. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PEPTÍDEOS, MALTODEXTRINA, SECAGEM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA, Glaucia Aguiar et al. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars. Food Science and Technology International, v. 15, n. 4, p. 407-413, 2009Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/15/4/407. Acesso em: 18 nov. 2024.
APA
Rocha, G. A., Trindade, M. A., Netto, F. M., & Fávaro-Trindade, C. S. (2009). Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars. Food Science and Technology International, 15( 4), 407-413. Recuperado de http://fst.sagepub.com/cgi/reprint/15/4/407
NLM
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars [Internet]. Food Science and Technology International. 2009 ; 15( 4): 407-413.[citado 2024 nov. 18 ] Available from: http://fst.sagepub.com/cgi/reprint/15/4/407
Vancouver
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars [Internet]. Food Science and Technology International. 2009 ; 15( 4): 407-413.[citado 2024 nov. 18 ] Available from: http://fst.sagepub.com/cgi/reprint/15/4/407

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