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Artigo de periodico
Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production (2023)
Iquiapaza, Ivone Yanira Choquetico; Medrano, Jhenifer Peralta; Aguilar, Guilherme José; Tapia-Blacido, Delia Rita
Source: Starch. Unidade: FFCLRP
Subjects: FILMES COMESTÍVEIS, BATATA, ANTIOXIDANTES, AMIDO, FÍSICO-QUÍMICA
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ABNT
IQUIAPAZA, Ivone Yanira Choquetico et al. Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production. Starch, v. 75, n. 9-10, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.1002/star.202200143. Acesso em: 25 set. 2024.
APA
Iquiapaza, I. Y. C., Medrano, J. P., Aguilar, G. J., & Tapia-Blacido, D. R. (2023). Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production. Starch, 75( 9-10), 1-14. doi:10.1002/star.202200143
NLM
Iquiapaza IYC, Medrano JP, Aguilar GJ, Tapia-Blacido DR. Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production [Internet]. Starch. 2023 ; 75( 9-10): 1-14.[citado 2024 set. 25 ] Available from: https://doi.org/10.1002/star.202200143
Vancouver
Iquiapaza IYC, Medrano JP, Aguilar GJ, Tapia-Blacido DR. Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production [Internet]. Starch. 2023 ; 75( 9-10): 1-14.[citado 2024 set. 25 ] Available from: https://doi.org/10.1002/star.202200143
Artigo de periodico
Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch (2021)
Puelles-Román, Jeniffer; Barroso, Noadia Genuario; Cruz-Tirado, Jam Pier; Tapia-Blacido, Delia Rita ; Angelats-Silva, Luis M.; Barraza-Jáuregui, Gabriela; Siche, Raul
Source: Journal of Food Process Engineering. Unidade: FFCLRP
Subjects: AMIDO, INDÚSTRIA DE ALIMENTOS, RECOZIMENTO
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ABNT
PUELLES-ROMÁN, Jeniffer et al. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering, v. 44, n. 6, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13702. Acesso em: 25 set. 2024.
APA
Puelles-Román, J., Barroso, N. G., Cruz-Tirado, J. P., Tapia-Blacido, D. R., Angelats-Silva, L. M., Barraza-Jáuregui, G., & Siche, R. (2021). Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering, 44( 6). doi:10.1111/jfpe.13702
NLM
Puelles-Román J, Barroso NG, Cruz-Tirado JP, Tapia-Blacido DR, Angelats-Silva LM, Barraza-Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch [Internet]. Journal of Food Process Engineering. 2021 ; 44( 6):[citado 2024 set. 25 ] Available from: https://doi.org/10.1111/jfpe.13702
Vancouver
Puelles-Román J, Barroso NG, Cruz-Tirado JP, Tapia-Blacido DR, Angelats-Silva LM, Barraza-Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch [Internet]. Journal of Food Process Engineering. 2021 ; 44( 6):[citado 2024 set. 25 ] Available from: https://doi.org/10.1111/jfpe.13702
Artigo de periodico
Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil (2020)
Cruz-Tirado, J. P.; Ferreira, Ramon Sousa Barros; Lizárraga, Edward; Tapia-Blacido, Delia Rita ; Silva, N. C. C.; Angelats-Silva, Luis; Siche, Raúl
Source: Food Packaging and Shelf Life. Unidade: FFCLRP
Subjects: BIOMATERIAIS, AMIDO, EMBALAGENS DE ALIMENTOS, ALIMENTOS, SALMONELLA, AGENTES ANTIMICROBIANOS, ÓLEOS ESSENCIAIS, BATATA-DOCE
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ABNT
CRUZ-TIRADO, J. P. et al. Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil. Food Packaging and Shelf Life, v. 23, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2019.100457. Acesso em: 25 set. 2024.
APA
Cruz-Tirado, J. P., Ferreira, R. S. B., Lizárraga, E., Tapia-Blacido, D. R., Silva, N. C. C., Angelats-Silva, L., & Siche, R. (2020). Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil. Food Packaging and Shelf Life, 23, 1-9. doi:10.1016/j.fpsl.2019.100457
NLM
Cruz-Tirado JP, Ferreira RSB, Lizárraga E, Tapia-Blacido DR, Silva NCC, Angelats-Silva L, Siche R. Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil [Internet]. Food Packaging and Shelf Life. 2020 ; 23 1-9.[citado 2024 set. 25 ] Available from: https://doi.org/10.1016/j.fpsl.2019.100457
Vancouver
Cruz-Tirado JP, Ferreira RSB, Lizárraga E, Tapia-Blacido DR, Silva NCC, Angelats-Silva L, Siche R. Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil [Internet]. Food Packaging and Shelf Life. 2020 ; 23 1-9.[citado 2024 set. 25 ] Available from: https://doi.org/10.1016/j.fpsl.2019.100457
Artigo de periodico
Pineapple shell fiber as reinforcement in cassava starch foam trays (2019)
Cabanillas, Arnold; Nuñez, Julio; Cruz-Tirado, J. P.; Vejarano, R.; Tapia-Blacido, Delia Rita ; Arteaga, Hubert; Siche, Raul
Source: Polymers and Polymer Composites. Unidade: FFCLRP
Subjects: AMIDO, MANDIOCA, BIODEGRADAÇÃO, ABACAXI, BIOMATERIAIS
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ABNT
CABANILLAS, Arnold et al. Pineapple shell fiber as reinforcement in cassava starch foam trays. Polymers and Polymer Composites, v. 27, n. 8, p. 496-506, 2019Tradução . . Disponível em: https://doi.org/10.1177/0967391119848187. Acesso em: 25 set. 2024.
APA
Cabanillas, A., Nuñez, J., Cruz-Tirado, J. P., Vejarano, R., Tapia-Blacido, D. R., Arteaga, H., & Siche, R. (2019). Pineapple shell fiber as reinforcement in cassava starch foam trays. Polymers and Polymer Composites, 27( 8), 496-506. doi:10.1177/0967391119848187
NLM
Cabanillas A, Nuñez J, Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Arteaga H, Siche R. Pineapple shell fiber as reinforcement in cassava starch foam trays [Internet]. Polymers and Polymer Composites. 2019 ; 27( 8): 496-506.[citado 2024 set. 25 ] Available from: https://doi.org/10.1177/0967391119848187
Vancouver
Cabanillas A, Nuñez J, Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Arteaga H, Siche R. Pineapple shell fiber as reinforcement in cassava starch foam trays [Internet]. Polymers and Polymer Composites. 2019 ; 27( 8): 496-506.[citado 2024 set. 25 ] Available from: https://doi.org/10.1177/0967391119848187
Artigo de periodico
The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams (2019)
Cruz-Tirado, Jam Pier; Vejarano, Ricardo; Tapia-Blacido, Delia Rita ; Angelats-Silva, Luis M.; Siche, Raul
Source: Packaging Technology and Science. Unidade: FFCLRP
Subjects: INDÚSTRIA AGRÍCOLA, BIODEGRADAÇÃO AMBIENTAL, AMIDO, BATATA-DOCE
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ABNT
CRUZ-TIRADO, Jam Pier et al. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams. Packaging Technology and Science, v. 32, n. 5, p. 227-237, 2019Tradução . . Disponível em: https://doi.org/10.1002/pts.2429. Acesso em: 25 set. 2024.
APA
Cruz-Tirado, J. P., Vejarano, R., Tapia-Blacido, D. R., Angelats-Silva, L. M., & Siche, R. (2019). The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams. Packaging Technology and Science, 32( 5), 227-237. doi:10.1002/pts.2429
NLM
Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Angelats-Silva LM, Siche R. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams [Internet]. Packaging Technology and Science. 2019 ; 32( 5): 227-237.[citado 2024 set. 25 ] Available from: https://doi.org/10.1002/pts.2429
Vancouver
Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Angelats-Silva LM, Siche R. The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams [Internet]. Packaging Technology and Science. 2019 ; 32( 5): 227-237.[citado 2024 set. 25 ] Available from: https://doi.org/10.1002/pts.2429
Artigo de periodico
Biodegradable foam tray based on starches isolated from different Peruvian species (2019)
Cruz-Tirado, J. P.; Vejarano, Ricardo; Tapia-Blacido, Delia Rita ; Barraza-Jáuregui, Gabriela; Siche, Raul
Source: International Journal of Biological Macromolecules. Unidade: FFCLRP
Subjects: QUÍMICA, MATERIAIS, DENSIDADE, AMIDO, MANDIOCA, BATATA-DOCE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CRUZ-TIRADO, J. P. et al. Biodegradable foam tray based on starches isolated from different Peruvian species. International Journal of Biological Macromolecules, v. 125, p. 800-8077, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2018.12.111. Acesso em: 25 set. 2024.
APA
Cruz-Tirado, J. P., Vejarano, R., Tapia-Blacido, D. R., Barraza-Jáuregui, G., & Siche, R. (2019). Biodegradable foam tray based on starches isolated from different Peruvian species. International Journal of Biological Macromolecules, 125, 800-8077. doi:10.1016/j.ijbiomac.2018.12.111
NLM
Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Barraza-Jáuregui G, Siche R. Biodegradable foam tray based on starches isolated from different Peruvian species [Internet]. International Journal of Biological Macromolecules. 2019 ; 125 800-8077.[citado 2024 set. 25 ] Available from: https://doi.org/10.1016/j.ijbiomac.2018.12.111
Vancouver
Cruz-Tirado JP, Vejarano R, Tapia-Blacido DR, Barraza-Jáuregui G, Siche R. Biodegradable foam tray based on starches isolated from different Peruvian species [Internet]. International Journal of Biological Macromolecules. 2019 ; 125 800-8077.[citado 2024 set. 25 ] Available from: https://doi.org/10.1016/j.ijbiomac.2018.12.111

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