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Artigo de periodico
The potential use of supercritical carbon dioxide in sugarcane juice processing (2024)
Pimenta, Fernanda Cristina; Moraes, Talita Cristiane Krice; Dacanal, Gustavo César ; Oliveira, Alessandra Lopes de ; Petrus, Rodrigo Rodrigues
Source: NPJ Science on Food. Unidade: FZEA
Subjects: CALDO DE CANA, DIÓXIDO DE CARBONO, BEBIDAS NÃO ALCOÓLICAS, TECNOLOGIA DE ALIMENTOS
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ABNT
PIMENTA, Fernanda Cristina et al. The potential use of supercritical carbon dioxide in sugarcane juice processing. NPJ Science on Food, v. 8, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1038/s41538-023-00242-x. Acesso em: 06 ago. 2024.
APA
Pimenta, F. C., Moraes, T. C. K., Dacanal, G. C., Oliveira, A. L. de, & Petrus, R. R. (2024). The potential use of supercritical carbon dioxide in sugarcane juice processing. NPJ Science on Food, 8, 1-10. doi:10.1038/s41538-023-00242-x
NLM
Pimenta FC, Moraes TCK, Dacanal GC, Oliveira AL de, Petrus RR. The potential use of supercritical carbon dioxide in sugarcane juice processing [Internet]. NPJ Science on Food. 2024 ; 8 1-10.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1038/s41538-023-00242-x
Vancouver
Pimenta FC, Moraes TCK, Dacanal GC, Oliveira AL de, Petrus RR. The potential use of supercritical carbon dioxide in sugarcane juice processing [Internet]. NPJ Science on Food. 2024 ; 8 1-10.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1038/s41538-023-00242-x
Artigo de periodico
The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice (2023)
Sultani, Thais Madoglio; Francisco, Ana Carolina Pereira; Dacanal, Gustavo César ; Oliveira, Alessandra Lopes de ; Petrus, Rodrigo Rodrigues
Source: Food Science and Technology International. Unidade: FZEA
Subjects: PECTINA, DIÓXIDO DE CARBONO, TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS, LARANJA
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ABNT
SULTANI, Thais Madoglio et al. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Food Science and Technology International, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1177/10820132231172363. Acesso em: 06 ago. 2024.
APA
Sultani, T. M., Francisco, A. C. P., Dacanal, G. C., Oliveira, A. L. de, & Petrus, R. R. (2023). The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Food Science and Technology International, 1-12. doi:10.1177/10820132231172363
NLM
Sultani TM, Francisco ACP, Dacanal GC, Oliveira AL de, Petrus RR. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice [Internet]. Food Science and Technology International. 2023 ; 1-12.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1177/10820132231172363
Vancouver
Sultani TM, Francisco ACP, Dacanal GC, Oliveira AL de, Petrus RR. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice [Internet]. Food Science and Technology International. 2023 ; 1-12.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1177/10820132231172363
Dissertação (Mestrado)
Evaluation of sensory crispness of dry crispy foods by convolutional neural networks (2023)
Lopes, Rafael Zinni; Dacanal, Gustavo César (Orientador)
Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, SECAGEM DE ALIMENTOS, REDES NEURAIS
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ABNT
LOPES, Rafael Zinni. Evaluation of sensory crispness of dry crispy foods by convolutional neural networks. 2023. Dissertação (Mestrado) – Universidade de São Paulo, Pirassununga, 2023. Disponível em: https://www.teses.usp.br/teses/disponiveis/74/74133/tde-09022024-105654/. Acesso em: 06 ago. 2024.
APA
Lopes, R. Z. (2023). Evaluation of sensory crispness of dry crispy foods by convolutional neural networks (Dissertação (Mestrado). Universidade de São Paulo, Pirassununga. Recuperado de https://www.teses.usp.br/teses/disponiveis/74/74133/tde-09022024-105654/
NLM
Lopes RZ. Evaluation of sensory crispness of dry crispy foods by convolutional neural networks [Internet]. 2023 ;[citado 2024 ago. 06 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74133/tde-09022024-105654/
Vancouver
Lopes RZ. Evaluation of sensory crispness of dry crispy foods by convolutional neural networks [Internet]. 2023 ;[citado 2024 ago. 06 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74133/tde-09022024-105654/
Artigo de periodico
Modelling of convective drying of potatoes polyhedrons (2023)
Silva Júnior, Marco Antônio Vasiliev da; Leite, Mariani Agostinetto; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: MÉTODO DOS ELEMENTOS FINITOS, SECAGEM DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS, BATATA, POLIEDROS
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ABNT
SILVA JÚNIOR, Marco Antônio Vasiliev da e LEITE, Mariani Agostinetto e DACANAL, Gustavo César. Modelling of convective drying of potatoes polyhedrons. International Journal of Food Engineering, v. 19, n. 12, p. 605-617, 2023Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2023-0016. Acesso em: 06 ago. 2024.
APA
Silva Júnior, M. A. V. da, Leite, M. A., & Dacanal, G. C. (2023). Modelling of convective drying of potatoes polyhedrons. International Journal of Food Engineering, 19( 12), 605-617. doi:10.1515/ijfe-2023-0016
NLM
Silva Júnior MAV da, Leite MA, Dacanal GC. Modelling of convective drying of potatoes polyhedrons [Internet]. International Journal of Food Engineering. 2023 ; 19( 12): 605-617.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1515/ijfe-2023-0016
Vancouver
Silva Júnior MAV da, Leite MA, Dacanal GC. Modelling of convective drying of potatoes polyhedrons [Internet]. International Journal of Food Engineering. 2023 ; 19( 12): 605-617.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1515/ijfe-2023-0016
Artigo de periodico
Classification of crispness of food materials by deep neural networks (2023)
Lopes, Rafael Zinni; Dacanal, Gustavo César
Source: Journal of Texture Studies. Unidade: FZEA
Subjects: REDES NEURAIS, INDÚSTRIA DE ALIMENTOS, COMPORTAMENTO DO CONSUMIDOR, CARNES E DERIVADOS, BATATA
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ABNT
LOPES, Rafael Zinni e DACANAL, Gustavo César. Classification of crispness of food materials by deep neural networks. Journal of Texture Studies, v. 54, n. 6, p. 845-859, 2023Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12792. Acesso em: 06 ago. 2024.
APA
Lopes, R. Z., & Dacanal, G. C. (2023). Classification of crispness of food materials by deep neural networks. Journal of Texture Studies, 54( 6), 845-859. doi:10.1111/jtxs.12792
NLM
Lopes RZ, Dacanal GC. Classification of crispness of food materials by deep neural networks [Internet]. Journal of Texture Studies. 2023 ; 54( 6): 845-859.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1111/jtxs.12792
Vancouver
Lopes RZ, Dacanal GC. Classification of crispness of food materials by deep neural networks [Internet]. Journal of Texture Studies. 2023 ; 54( 6): 845-859.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1111/jtxs.12792
Artigo de periodico
Pressurized liquid extraction (PLE) in an intermittent process as an alternative for obtaining passion fruit (Passiflora edulis) leaf hydroalcoholic extract (Tincture) (2023)
Rodrigues, Larissa da Cunha; Bodini, Renata Barbosa ; Caneppele, Fernando de Lima ; Dacanal, Gustavo César ; Crevelin, Eduardo José ; Moraes, Luiz Alberto Beraldo de ; Oliveira, Alessandra Lopes de
Source: Processes. Unidades: FZEA, FFCLRP
Subjects: MARACUJÁ, EXTRAÇÃO DE LÍQUIDOS, COMPOSTOS FENÓLICOS
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ABNT
RODRIGUES, Larissa da Cunha et al. Pressurized liquid extraction (PLE) in an intermittent process as an alternative for obtaining passion fruit (Passiflora edulis) leaf hydroalcoholic extract (Tincture). Processes, v. 11, n. 8, p. 1-23, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11082308. Acesso em: 06 ago. 2024.
APA
Rodrigues, L. da C., Bodini, R. B., Caneppele, F. de L., Dacanal, G. C., Crevelin, E. J., Moraes, L. A. B. de, & Oliveira, A. L. de. (2023). Pressurized liquid extraction (PLE) in an intermittent process as an alternative for obtaining passion fruit (Passiflora edulis) leaf hydroalcoholic extract (Tincture). Processes, 11( 8), 1-23. doi:10.3390/pr11082308
NLM
Rodrigues L da C, Bodini RB, Caneppele F de L, Dacanal GC, Crevelin EJ, Moraes LAB de, Oliveira AL de. Pressurized liquid extraction (PLE) in an intermittent process as an alternative for obtaining passion fruit (Passiflora edulis) leaf hydroalcoholic extract (Tincture) [Internet]. Processes. 2023 ; 11( 8): 1-23.[citado 2024 ago. 06 ] Available from: https://doi.org/10.3390/pr11082308
Vancouver
Rodrigues L da C, Bodini RB, Caneppele F de L, Dacanal GC, Crevelin EJ, Moraes LAB de, Oliveira AL de. Pressurized liquid extraction (PLE) in an intermittent process as an alternative for obtaining passion fruit (Passiflora edulis) leaf hydroalcoholic extract (Tincture) [Internet]. Processes. 2023 ; 11( 8): 1-23.[citado 2024 ago. 06 ] Available from: https://doi.org/10.3390/pr11082308
Artigo de periodico
Hydrogen and organic acid production from dark fermentation of sugarcane vinasse without buffers in mesophilic and thermophilic conditions (2022)
Ribeiro, Jaqueline Cardoso; Mota, Vera Tainá; Oliveira, Valéria Maia de; Dacanal, Gustavo César ; Zaiat, Marcelo
Source: Journal of Chemical Technology and Biotechnology. Unidades: FZEA, EESC
Subjects: VINHAÇA, BIOGÁS, ÁGUAS RESIDUÁRIAS, ÁCIDOS GRAXOS, DIGESTÃO ANAERÓBIA
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ABNT
RIBEIRO, Jaqueline Cardoso et al. Hydrogen and organic acid production from dark fermentation of sugarcane vinasse without buffers in mesophilic and thermophilic conditions. Journal of Chemical Technology and Biotechnology, v. 97, n. 6, p. 1585-1596, 2022Tradução . . Disponível em: https://doi.org/10.1002/jctb.7003. Acesso em: 06 ago. 2024.
APA
Ribeiro, J. C., Mota, V. T., Oliveira, V. M. de, Dacanal, G. C., & Zaiat, M. (2022). Hydrogen and organic acid production from dark fermentation of sugarcane vinasse without buffers in mesophilic and thermophilic conditions. Journal of Chemical Technology and Biotechnology, 97( 6), 1585-1596. doi:10.1002/jctb.7003
NLM
Ribeiro JC, Mota VT, Oliveira VM de, Dacanal GC, Zaiat M. Hydrogen and organic acid production from dark fermentation of sugarcane vinasse without buffers in mesophilic and thermophilic conditions [Internet]. Journal of Chemical Technology and Biotechnology. 2022 ; 97( 6): 1585-1596.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1002/jctb.7003
Vancouver
Ribeiro JC, Mota VT, Oliveira VM de, Dacanal GC, Zaiat M. Hydrogen and organic acid production from dark fermentation of sugarcane vinasse without buffers in mesophilic and thermophilic conditions [Internet]. Journal of Chemical Technology and Biotechnology. 2022 ; 97( 6): 1585-1596.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1002/jctb.7003
Artigo de periodico
Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite (2021)
Rodriguez Llanos, Jaiber Humberto ; Avezum, Luiza; Dacanal, Gustavo César ; Tadini, Carmen Cecília
Source: Colloid and Polymer Science. Unidades: FZEA, EP
Subjects: NANOCOMPOSITOS, POLÍMEROS (QUÍMICA ORGÂNICA), EMBALAGENS DE ALIMENTOS
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ABNT
RODRIGUEZ LLANOS, Jaiber Humberto et al. Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite. Colloid and Polymer Science, p. 1-15, 2021Tradução . . Disponível em: https://doi.org/10.1007/s00396-021-04907-5. Acesso em: 06 ago. 2024.
APA
Rodriguez Llanos, J. H., Avezum, L., Dacanal, G. C., & Tadini, C. C. (2021). Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite. Colloid and Polymer Science, 1-15. doi:10.1007/s00396-021-04907-5
NLM
Rodriguez Llanos JH, Avezum L, Dacanal GC, Tadini CC. Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite [Internet]. Colloid and Polymer Science. 2021 ; 1-15.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1007/s00396-021-04907-5
Vancouver
Rodriguez Llanos JH, Avezum L, Dacanal GC, Tadini CC. Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite [Internet]. Colloid and Polymer Science. 2021 ; 1-15.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1007/s00396-021-04907-5
Artigo de periodico
Influence of inner structure, porosity and degradation kinetics on pectin extraction from fruit peels in agitated-batch extractor: computational modelling via lattice Boltzmann method (2021)
Bertoldi, Luiz Tadeu Maranho; Ribeiro, Rogers ; Dacanal, Gustavo César ; Caneppele, Fernando de Lima ; Rabi, José Antonio
Source: Food Structure. Unidades: EESC, FZEA
Subjects: PECTINA, GEOMETRIA E MODELAGEM COMPUTACIONAL, REATORES ANAERÓBIOS, BIOPROCESSOS
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ABNT
BERTOLDI, Luiz Tadeu Maranho et al. Influence of inner structure, porosity and degradation kinetics on pectin extraction from fruit peels in agitated-batch extractor: computational modelling via lattice Boltzmann method. Food Structure, v. 29, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2021.100209. Acesso em: 06 ago. 2024.
APA
Bertoldi, L. T. M., Ribeiro, R., Dacanal, G. C., Caneppele, F. de L., & Rabi, J. A. (2021). Influence of inner structure, porosity and degradation kinetics on pectin extraction from fruit peels in agitated-batch extractor: computational modelling via lattice Boltzmann method. Food Structure, 29, 1-9. doi:10.1016/j.foostr.2021.100209
NLM
Bertoldi LTM, Ribeiro R, Dacanal GC, Caneppele F de L, Rabi JA. Influence of inner structure, porosity and degradation kinetics on pectin extraction from fruit peels in agitated-batch extractor: computational modelling via lattice Boltzmann method [Internet]. Food Structure. 2021 ; 29 1-9.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foostr.2021.100209
Vancouver
Bertoldi LTM, Ribeiro R, Dacanal GC, Caneppele F de L, Rabi JA. Influence of inner structure, porosity and degradation kinetics on pectin extraction from fruit peels in agitated-batch extractor: computational modelling via lattice Boltzmann method [Internet]. Food Structure. 2021 ; 29 1-9.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foostr.2021.100209
Tese (Doutorado)
Enrichment of cornstarch with curcumin and vitamin D3 coencapsulated in lyophilized liposomes using high shear wet agglomeration (2021)
Chaves, Matheus Andrade; Pinho, Samantha Cristina de (Orientador); Dacanal, Gustavo César (coorient)
Unidade: FZEA
Subjects: LIOFILIZAÇÃO, FOSFOLIPÍDEOS, MICROENCAPSULAÇÃO, CISALHAMENTO
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ABNT
CHAVES, Matheus Andrade. Enrichment of cornstarch with curcumin and vitamin D3 coencapsulated in lyophilized liposomes using high shear wet agglomeration. 2021. Tese (Doutorado) – Universidade de São Paulo, Pirassununga, 2021. Disponível em: https://www.teses.usp.br/teses/disponiveis/74/74132/tde-17022022-162948/. Acesso em: 06 ago. 2024.
APA
Chaves, M. A. (2021). Enrichment of cornstarch with curcumin and vitamin D3 coencapsulated in lyophilized liposomes using high shear wet agglomeration (Tese (Doutorado). Universidade de São Paulo, Pirassununga. Recuperado de https://www.teses.usp.br/teses/disponiveis/74/74132/tde-17022022-162948/
NLM
Chaves MA. Enrichment of cornstarch with curcumin and vitamin D3 coencapsulated in lyophilized liposomes using high shear wet agglomeration [Internet]. 2021 ;[citado 2024 ago. 06 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74132/tde-17022022-162948/
Vancouver
Chaves MA. Enrichment of cornstarch with curcumin and vitamin D3 coencapsulated in lyophilized liposomes using high shear wet agglomeration [Internet]. 2021 ;[citado 2024 ago. 06 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74132/tde-17022022-162948/
Artigo de periodico
Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method (2020)
Rabi, José Antonio ; Caneppele, Fernando de Lima ; Ribeiro, Rogers ; Dacanal, Gustavo César
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: GEOMETRIA E MODELAGEM COMPUTACIONAL, SIMULAÇÃO (APRENDIZAGEM), ENGENHARIA DE ALIMENTOS
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ABNT
RABI, José Antonio et al. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method. Journal of Food Process Engineering, v. 43, n. Ja 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13244. Acesso em: 06 ago. 2024.
APA
Rabi, J. A., Caneppele, F. de L., Ribeiro, R., & Dacanal, G. C. (2020). Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method. Journal of Food Process Engineering, 43( Ja 2020), 1-13. doi:10.1111/jfpe.13244
NLM
Rabi JA, Caneppele F de L, Ribeiro R, Dacanal GC. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method [Internet]. Journal of Food Process Engineering. 2020 ; 43( Ja 2020): 1-13.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1111/jfpe.13244
Vancouver
Rabi JA, Caneppele F de L, Ribeiro R, Dacanal GC. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method [Internet]. Journal of Food Process Engineering. 2020 ; 43( Ja 2020): 1-13.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1111/jfpe.13244
Artigo de periodico
Production and characterization of chitosan-TPP/cellulose nanocrystal system for encapsulation: a case study using folic acid as active compound (2020)
Schalch, Nadia Obrownick Okamoto; Pinho, Sabrina Guarda Botelho; Barros-Alexandrino, Taís Teo de; Dacanal, Gustavo César ; Assis, Odílio Benedito Garrido de ; Martelli-Tosi, Milena
Source: Cellulose. Unidade: FZEA
Subjects: QUITOSANA, CELULOSE, ÁCIDO FÓLICO, ENCAPSULAMENTO ELETRÔNICO
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ABNT
SCHALCH, Nadia Obrownick Okamoto et al. Production and characterization of chitosan-TPP/cellulose nanocrystal system for encapsulation: a case study using folic acid as active compound. Cellulose, v. 27, p. 5855-5869, 2020Tradução . . Disponível em: https://doi.org/10.1007/s10570-020-03173-y. Acesso em: 06 ago. 2024.
APA
Schalch, N. O. O., Pinho, S. G. B., Barros-Alexandrino, T. T. de, Dacanal, G. C., Assis, O. B. G. de, & Martelli-Tosi, M. (2020). Production and characterization of chitosan-TPP/cellulose nanocrystal system for encapsulation: a case study using folic acid as active compound. Cellulose, 27, 5855-5869. doi:10.1007/s10570-020-03173-y
NLM
Schalch NOO, Pinho SGB, Barros-Alexandrino TT de, Dacanal GC, Assis OBG de, Martelli-Tosi M. Production and characterization of chitosan-TPP/cellulose nanocrystal system for encapsulation: a case study using folic acid as active compound [Internet]. Cellulose. 2020 ; 27 5855-5869.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1007/s10570-020-03173-y
Vancouver
Schalch NOO, Pinho SGB, Barros-Alexandrino TT de, Dacanal GC, Assis OBG de, Martelli-Tosi M. Production and characterization of chitosan-TPP/cellulose nanocrystal system for encapsulation: a case study using folic acid as active compound [Internet]. Cellulose. 2020 ; 27 5855-5869.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1007/s10570-020-03173-y
Artigo de periodico
Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product (2019)
Lima, Priscilla Magalhães de; Rubio, Fernanda Thaís Vieira; Silva, Marluci Palazzolli; Pinho, Lorena Silva; Kasemodel, Márcia Gabriela Consiglio ; Fávaro-Trindade, Carmen Silvia ; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: CAROTENOIDES, ABÓBORA, FARINHAS, CASCAS (PLANTA)
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ABNT
LIMA, Priscilla Magalhães de et al. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product. International Journal of Food Engineering, v. 15, n. 5-6, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2018-0381. Acesso em: 06 ago. 2024.
APA
Lima, P. M. de, Rubio, F. T. V., Silva, M. P., Pinho, L. S., Kasemodel, M. G. C., Fávaro-Trindade, C. S., & Dacanal, G. C. (2019). Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product. International Journal of Food Engineering, 15( 5-6), 1-15. doi:10.1515/ijfe-2018-0381
NLM
Lima PM de, Rubio FTV, Silva MP, Pinho LS, Kasemodel MGC, Fávaro-Trindade CS, Dacanal GC. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product [Internet]. International Journal of Food Engineering. 2019 ; 15( 5-6): 1-15.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1515/ijfe-2018-0381
Vancouver
Lima PM de, Rubio FTV, Silva MP, Pinho LS, Kasemodel MGC, Fávaro-Trindade CS, Dacanal GC. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product [Internet]. International Journal of Food Engineering. 2019 ; 15( 5-6): 1-15.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1515/ijfe-2018-0381
Artigo de periodico
Modeling of convective drying of cornstarch-alginate gel slabs (2019)
Silva Júnior, Marco Antônio Vasiliev da; Rabi, José Antonio ; Ribeiro, Rogers ; Dacanal, Gustavo César
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: SECAGEM DE ALIMENTOS, AMIDO, MILHO, ALGINATOS, MÉTODO DOS ELEMENTOS FINITOS
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ABNT
SILVA JÚNIOR, Marco Antônio Vasiliev da et al. Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, v. 250, p. 9-17, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.01.015. Acesso em: 06 ago. 2024.
APA
Silva Júnior, M. A. V. da, Rabi, J. A., Ribeiro, R., & Dacanal, G. C. (2019). Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, 250, 9-17. doi:10.1016/j.jfoodeng.2019.01.015
NLM
Silva Júnior MAV da, Rabi JA, Ribeiro R, Dacanal GC. Modeling of convective drying of cornstarch-alginate gel slabs [Internet]. Journal of Food Engineering. 2019 ; 250 9-17.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
Vancouver
Silva Júnior MAV da, Rabi JA, Ribeiro R, Dacanal GC. Modeling of convective drying of cornstarch-alginate gel slabs [Internet]. Journal of Food Engineering. 2019 ; 250 9-17.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
Artigo de periodico
Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes (2018)
Ferreira, Leticia dos Santos; Chaves, Matheus Andrade; Dacanal, Gustavo César ; Pinho, Samantha Cristina de
Source: Food Bioscience. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PIGMENTOS, LIPOSSOMOS, ENGENHARIA DE ALIMENTOS
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ABNT
FERREIRA, Leticia dos Santos et al. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes. Food Bioscience, v. 25, p. 74-82, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.08.003. Acesso em: 06 ago. 2024.
APA
Ferreira, L. dos S., Chaves, M. A., Dacanal, G. C., & Pinho, S. C. de. (2018). Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes. Food Bioscience, 25, 74-82. doi:10.1016/j.fbio.2018.08.003
NLM
Ferreira L dos S, Chaves MA, Dacanal GC, Pinho SC de. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes [Internet]. Food Bioscience. 2018 ; 25 74-82.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003
Vancouver
Ferreira L dos S, Chaves MA, Dacanal GC, Pinho SC de. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes [Internet]. Food Bioscience. 2018 ; 25 74-82.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003
Trabalho de evento-resumo
Emulsion following by spray drying as an alternative for improving the stability of carotenoids extracted from pumpkins peel (2018)
Lima, Priscilla Magalhães de; Dacanal, Gustavo César; Fávaro-Trindade, Carmen Silvia
Source: Abstracts ICBC. Conference titles: International Congress on Bioactive Compounds. Unidade: FZEA
Subjects: CAROTENOIDES, ABÓBORA, ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIMA, Priscilla Magalhães de e DACANAL, Gustavo César e FÁVARO-TRINDADE, Carmen Silvia. Emulsion following by spray drying as an alternative for improving the stability of carotenoids extracted from pumpkins peel. 2018, Anais.. Campinas: Unicamp, 2018. Disponível em: https://proceedings.science/icbc-2018/papers/emulsion-following-by-spray-drying-as-an-alternative-for-improving-the-stability-of-carotenoids-extracted-from-pumpkins-. Acesso em: 06 ago. 2024.
APA
Lima, P. M. de, Dacanal, G. C., & Fávaro-Trindade, C. S. (2018). Emulsion following by spray drying as an alternative for improving the stability of carotenoids extracted from pumpkins peel. In Abstracts ICBC. Campinas: Unicamp. Recuperado de https://proceedings.science/icbc-2018/papers/emulsion-following-by-spray-drying-as-an-alternative-for-improving-the-stability-of-carotenoids-extracted-from-pumpkins-
NLM
Lima PM de, Dacanal GC, Fávaro-Trindade CS. Emulsion following by spray drying as an alternative for improving the stability of carotenoids extracted from pumpkins peel [Internet]. Abstracts ICBC. 2018 ;[citado 2024 ago. 06 ] Available from: https://proceedings.science/icbc-2018/papers/emulsion-following-by-spray-drying-as-an-alternative-for-improving-the-stability-of-carotenoids-extracted-from-pumpkins-
Vancouver
Lima PM de, Dacanal GC, Fávaro-Trindade CS. Emulsion following by spray drying as an alternative for improving the stability of carotenoids extracted from pumpkins peel [Internet]. Abstracts ICBC. 2018 ;[citado 2024 ago. 06 ] Available from: https://proceedings.science/icbc-2018/papers/emulsion-following-by-spray-drying-as-an-alternative-for-improving-the-stability-of-carotenoids-extracted-from-pumpkins-
Artigo de periodico
Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration (2018)
Feltre, Gabriela; Silva, Cassiane Araújo; Lima, Gisele Berberth; Menegalli, Florencia Cecilia; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, SECAGEM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FELTRE, Gabriela et al. Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration. International Journal of Food Engineering, v. 14, n. 1, p. 1-15, 2018Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2017-0296. Acesso em: 06 ago. 2024.
APA
Feltre, G., Silva, C. A., Lima, G. B., Menegalli, F. C., & Dacanal, G. C. (2018). Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration. International Journal of Food Engineering, 14( 1), 1-15. doi:10.1515/ijfe-2017-0296
NLM
Feltre G, Silva CA, Lima GB, Menegalli FC, Dacanal GC. Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration [Internet]. International Journal of Food Engineering. 2018 ; 14( 1): 1-15.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1515/ijfe-2017-0296
Vancouver
Feltre G, Silva CA, Lima GB, Menegalli FC, Dacanal GC. Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration [Internet]. International Journal of Food Engineering. 2018 ; 14( 1): 1-15.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1515/ijfe-2017-0296
Artigo de periodico
Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese (2018)
Serna, Carolina Maria Bedoya ; Dacanal, Gustavo César ; Fernandes, Andrezza Maria ; Pinho, Samantha Cristina de
Source: Brazilian Journal of Microbiology. Unidade: FZEA
Subjects: ANTIFÚNGICOS, MICROENCAPSULAÇÃO, ÓLEOS ESSENCIAIS, ORÉGANO, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SERNA, Carolina Maria Bedoya et al. Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese. Brazilian Journal of Microbiology, v. 49, n. 4, p. 929-935, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.bjm.2018.05.004. Acesso em: 06 ago. 2024.
APA
Serna, C. M. B., Dacanal, G. C., Fernandes, A. M., & Pinho, S. C. de. (2018). Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese. Brazilian Journal of Microbiology, 49( 4), 929-935. doi:10.1016/j.bjm.2018.05.004
NLM
Serna CMB, Dacanal GC, Fernandes AM, Pinho SC de. Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese [Internet]. Brazilian Journal of Microbiology. 2018 ; 49( 4): 929-935.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.bjm.2018.05.004
Vancouver
Serna CMB, Dacanal GC, Fernandes AM, Pinho SC de. Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese [Internet]. Brazilian Journal of Microbiology. 2018 ; 49( 4): 929-935.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.bjm.2018.05.004
Artigo de periodico
Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process (2017)
Toniazzo, Taíse; Galeskas, Helena; Dacanal, Gustavo César; Pinho, Samantha Cristina de
Source: Journal of Food Science. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, AMIDO, FLAVONOIDES, LIPOSSOMOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TONIAZZO, Taíse et al. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process. Journal of Food Science, v. 82, n. 11, p. 2626-2633, 2017Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13922. Acesso em: 06 ago. 2024.
APA
Toniazzo, T., Galeskas, H., Dacanal, G. C., & Pinho, S. C. de. (2017). Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process. Journal of Food Science, 82( 11), 2626-2633. doi:10.1111/1750-3841.13922
NLM
Toniazzo T, Galeskas H, Dacanal GC, Pinho SC de. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process [Internet]. Journal of Food Science. 2017 ; 82( 11): 2626-2633.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1111/1750-3841.13922
Vancouver
Toniazzo T, Galeskas H, Dacanal GC, Pinho SC de. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process [Internet]. Journal of Food Science. 2017 ; 82( 11): 2626-2633.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1111/1750-3841.13922
Artigo de periodico
Effects of pulsating air flow in fluid bed agglomeration of starch particles (2016)
Dacanal, Gustavo César; Feltre, Gabriela; Pavani, Marília Gusman Thomazi; Menegalli, Florencia Cecilia
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: AMIDO, SECAGEM DE ALIMENTOS, FLUIDIZAÇÃO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DACANAL, Gustavo César et al. Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, v. 181, p. 67-83, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.03.004. Acesso em: 06 ago. 2024.
APA
Dacanal, G. C., Feltre, G., Pavani, M. G. T., & Menegalli, F. C. (2016). Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, 181, 67-83. doi:10.1016/j.jfoodeng.2016.03.004
NLM
Dacanal GC, Feltre G, Pavani MGT, Menegalli FC. Effects of pulsating air flow in fluid bed agglomeration of starch particles [Internet]. Journal of Food Engineering. 2016 ; 181 67-83.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.004
Vancouver
Dacanal GC, Feltre G, Pavani MGT, Menegalli FC. Effects of pulsating air flow in fluid bed agglomeration of starch particles [Internet]. Journal of Food Engineering. 2016 ; 181 67-83.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.004

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