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Parte de monografia/livro
Microencapsulation of sweeteners (2015)
Fávaro-Trindade, Carmen Silvia; Rocha-Selmi, Glaucia Aguiar; Santos, Milla Gabriela dos
Source: Microencapsulation and microspheres for food applications. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FÁVARO-TRINDADE, Carmen Silvia e ROCHA-SELMI, Glaucia Aguiar e SANTOS, Milla Gabriela dos. Microencapsulation of sweeteners. Microencapsulation and microspheres for food applications. Tradução . Amsterdam: Academic Press, 2015. . . Acesso em: 02 out. 2024.
APA
Fávaro-Trindade, C. S., Rocha-Selmi, G. A., & Santos, M. G. dos. (2015). Microencapsulation of sweeteners. In Microencapsulation and microspheres for food applications. Amsterdam: Academic Press.
NLM
Fávaro-Trindade CS, Rocha-Selmi GA, Santos MG dos. Microencapsulation of sweeteners. In: Microencapsulation and microspheres for food applications. Amsterdam: Academic Press; 2015. [citado 2024 out. 02 ]
Vancouver
Fávaro-Trindade CS, Rocha-Selmi GA, Santos MG dos. Microencapsulation of sweeteners. In: Microencapsulation and microspheres for food applications. Amsterdam: Academic Press; 2015. [citado 2024 out. 02 ]
Artigo de periodico
Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum (2014)
Santos, Milla Gabriela dos; Carpinteiro, Débora A.; Thomazini, Marcelo; Rocha-Selmi, Glaucia Aguiar; Cruz, Adriano Gomes da; Rodrigues, Christianne Elisabete da Costa; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Milla Gabriela dos et al. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, v. 66, p. 454-462, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.10.010. Acesso em: 02 out. 2024.
APA
Santos, M. G. dos, Carpinteiro, D. A., Thomazini, M., Rocha-Selmi, G. A., Cruz, A. G. da, Rodrigues, C. E. da C., & Fávaro-Trindade, C. S. (2014). Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, 66, 454-462. doi:10.1016/j.foodres.2014.10.010
NLM
Santos MG dos, Carpinteiro DA, Thomazini M, Rocha-Selmi GA, Cruz AG da, Rodrigues CE da C, Fávaro-Trindade CS. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum [Internet]. Food Research International. 2014 ; 66 454-462.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodres.2014.10.010
Vancouver
Santos MG dos, Carpinteiro DA, Thomazini M, Rocha-Selmi GA, Cruz AG da, Rodrigues CE da C, Fávaro-Trindade CS. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum [Internet]. Food Research International. 2014 ; 66 454-462.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodres.2014.10.010
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: 02 out. 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 out. 02 ] 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 out. 02 ] Available from: https://doi.org/10.1007/s13197-012-0722-z
Artigo de periodico
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness (2013)
Rocha-Selmi, Glaucia Aguiar; Bozza, Fernanda Tonche; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia
Source: Food Chemistry. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA-SELMI, Glaucia Aguiar et al. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, v. 139, n. 1-4, p. 72-78, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.01.114. Acesso em: 02 out. 2024.
APA
Rocha-Selmi, G. A., Bozza, F. T., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, 139( 1-4), 72-78. doi:10.1016/j.foodchem.2013.01.114
NLM
Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114
Vancouver
Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 02 out. 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 out. 02 ] 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 out. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002
Artigo de periodico
Morphology, stability, and application of lycopene microcapsules produced by complex coacervation (2013)
Rocha-Selmi, Glaucia Aguiar; Fávaro-Trindade, Carmen Silvia; Grosso, Carlos Raimundo Ferreira
Source: Journal of Chemistry. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA-SELMI, Glaucia Aguiar e FÁVARO-TRINDADE, Carmen Silvia e GROSSO, Carlos Raimundo Ferreira. Morphology, stability, and application of lycopene microcapsules produced by complex coacervation. Journal of Chemistry, v. 2013, p. art. ID 982603, 2013Tradução . . Disponível em: https://doi.org/10.1155/2013/982603. Acesso em: 02 out. 2024.
APA
Rocha-Selmi, G. A., Fávaro-Trindade, C. S., & Grosso, C. R. F. (2013). Morphology, stability, and application of lycopene microcapsules produced by complex coacervation. Journal of Chemistry, 2013, art. ID 982603. doi:10.1155/2013/982603
NLM
Rocha-Selmi GA, Fávaro-Trindade CS, Grosso CRF. Morphology, stability, and application of lycopene microcapsules produced by complex coacervation [Internet]. Journal of Chemistry. 2013 ; 2013 art. ID 982603.[citado 2024 out. 02 ] Available from: https://doi.org/10.1155/2013/982603
Vancouver
Rocha-Selmi GA, Fávaro-Trindade CS, Grosso CRF. Morphology, stability, and application of lycopene microcapsules produced by complex coacervation [Internet]. Journal of Chemistry. 2013 ; 2013 art. ID 982603.[citado 2024 out. 02 ] Available from: https://doi.org/10.1155/2013/982603

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