Filtros : "FCF-FBA" "LWT - Food Science and Technology" Removidos: "" "1997" "IDPC" Limpar

Filtros



Refine with date range


  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: LEITE, LISTERIA, LACTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS, PROBIÓTICOS

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      FURTADO, Danielle Nader e FRANCO, Bernadette Dora Gombossy de Melo e TODOROV, Svetoslav Dimitrov. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, v. 154, p. 1-11 art. 112621, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112621. Acesso em: 31 out. 2024.
    • APA

      Furtado, D. N., Franco, B. D. G. de M., & Todorov, S. D. (2022). Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, 154, 1-11 art. 112621. doi:10.1016/j.lwt.2021.112621
    • NLM

      Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
    • Vancouver

      Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: TRIGO, ÁCIDOS GRAXOS, FERMENTAÇÃO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      PAESANI, Candela et al. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, v. 134, p. 1-7 art. 110253, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110253. Acesso em: 31 out. 2024.
    • APA

      Paesani, C., Sciarini, L. S., Moiraghi, M., Salvucci, E., Prado, S. B. R. do, Pérez, G. T., & Fabi, J. P. (2020). Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, 134, 1-7 art. 110253. doi:10.1016/j.lwt.2020.110253
    • NLM

      Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253
    • Vancouver

      Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253
  • Source: LWT - Food Science and Technology. Unidades: FCF, EP

    Subjects: PASTEURIZAÇÃO, LEITE MATERNO, TECNOLOGIA DE MICRO-ONDAS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      LEITE, Juliana Abigail S et al. Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, v. 115, p. 1-6 art. 108466 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108466. Acesso em: 31 out. 2024.
    • APA

      Leite, J. A. S., Migotto, A. M. A., Landgraf, M., Quintal, V. S., Gut, J. A. W., & Tadini, C. C. (2019). Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, 115, 1-6 art. 108466 . doi:10.1016/j.lwt.2019.108466
    • NLM

      Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466
    • Vancouver

      Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: COMPOSTOS FENÓLICOS, MEL

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      NASCIMENTO, Kelly Souza do et al. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT - Food Science and Technology, v. 91, p. 85-94, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.01.016. Acesso em: 31 out. 2024.
    • APA

      Nascimento, K. S. do, Sattler, J. A. G., Macedo, L. F. L., Gonzalez, C. V. S., Melo, I. L. P. de, Araujo, E. da S., et al. (2018). Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT - Food Science and Technology, 91, 85-94. doi:10.1016/j.lwt.2018.01.016
    • NLM

      Nascimento KS do, Sattler JAG, Macedo LFL, Gonzalez CVS, Melo ILP de, Araujo E da S, Granato D, Sattler A, Almeida-Muradian LB de. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys [Internet]. LWT - Food Science and Technology. 2018 ; 91 85-94.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2018.01.016
    • Vancouver

      Nascimento KS do, Sattler JAG, Macedo LFL, Gonzalez CVS, Melo ILP de, Araujo E da S, Granato D, Sattler A, Almeida-Muradian LB de. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys [Internet]. LWT - Food Science and Technology. 2018 ; 91 85-94.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2018.01.016
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: ÁCIDO LÁCTICO, LEITE FERMENTADO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      SILVA, Fabiana Fernanda Pacheco da et al. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, v. 71, p. 155-161, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.03.033. Acesso em: 31 out. 2024.
    • APA

      Silva, F. F. P. da, Bíscola, V., LeBlanc, J. L., & Franco, B. D. G. de M. (2016). Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, 71, 155-161. doi:10.1016/j.lwt.2016.03.033
    • NLM

      Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033
    • Vancouver

      Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033
  • Source: LWT - Food Science and Technology. Unidades: EEL, FZEA, FCF, EP

    Subjects: FARINHAS, BANANA, ALIMENTOS FUNCIONAIS, AMIDO, FLUIDIZAÇÃO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      RAYO MENDEZ, Lina Maria et al. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, v. 63, n. 1, p. 461-469, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.03.059. Acesso em: 31 out. 2024.
    • APA

      Rayo Mendez, L. M., Carvalho, L. C. e, Sardá, F. A. H., Dacanal, G. C., Menezes, E. W. de, & Tadini, C. C. (2015). Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, 63( 1), 461-469. doi:10.1016/j.lwt.2015.03.059
    • NLM

      Rayo Mendez LM, Carvalho LC e, Sardá FAH, Dacanal GC, Menezes EW de, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration [Internet]. LWT - Food Science and Technology. 2015 ; 63( 1): 461-469.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2015.03.059
    • Vancouver

      Rayo Mendez LM, Carvalho LC e, Sardá FAH, Dacanal GC, Menezes EW de, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration [Internet]. LWT - Food Science and Technology. 2015 ; 63( 1): 461-469.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2015.03.059
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: MEL, VALOR NUTRITIVO, MICROBIOLOGIA DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      MELO, Adriane Alexandre Machado de et al. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters. LWT - Food Science and Technology, v. 65, p. 808-815, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.09.014. Acesso em: 31 out. 2024.
    • APA

      Melo, A. A. M. de, Estevinho, M. L. M. F., Sattler, J. A. G., Souza, B. R. de, Freitas, A. da S. de, Barth, O. M., & Almeida-Muradian, L. B. de. (2015). Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters. LWT - Food Science and Technology, 65, 808-815. doi:10.1016/j.lwt.2015.09.014
    • NLM

      Melo AAM de, Estevinho MLMF, Sattler JAG, Souza BR de, Freitas A da S de, Barth OM, Almeida-Muradian LB de. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters [Internet]. LWT - Food Science and Technology. 2015 ; 65 808-815.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2015.09.014
    • Vancouver

      Melo AAM de, Estevinho MLMF, Sattler JAG, Souza BR de, Freitas A da S de, Barth OM, Almeida-Muradian LB de. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters [Internet]. LWT - Food Science and Technology. 2015 ; 65 808-815.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2015.09.014
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: CHOCOLATE, ALIMENTOS FUNCIONAIS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      BOTELLO, Patrícia Borges et al. Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, v. 55, n. 2, p. 444-451, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.09.002. Acesso em: 31 out. 2024.
    • APA

      Botello, P. B., Galasso, M., Dias, V., Mandrioli, M., Lobato, L. P., Rodriguez Estrada, M. T., & Castro, I. A. de. (2014). Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, 55( 2), 444-451. doi:10.1016/j.lwt.2013.09.002
    • NLM

      Botello PB, Galasso M, Dias V, Mandrioli M, Lobato LP, Rodriguez Estrada MT, Castro IA de. Oxidative stability of functional phytosterol-enriched dark chocolate [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2): 444-451.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2013.09.002
    • Vancouver

      Botello PB, Galasso M, Dias V, Mandrioli M, Lobato LP, Rodriguez Estrada MT, Castro IA de. Oxidative stability of functional phytosterol-enriched dark chocolate [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2): 444-451.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2013.09.002
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: QUEIJO, PROBIÓTICOS, ALIMENTOS FUNCIONAIS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      MATIAS, Natalia Silva et al. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, v. 59, n. 1, p. 411-417, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.054. Acesso em: 31 out. 2024.
    • APA

      Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2014). A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, 59( 1), 411-417. doi:10.1016/j.lwt.2014.05.054
    • NLM

      Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
    • Vancouver

      Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: MAGNÉSIO, FERRO, DIETA, GORDURAS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      CARLI, Eduardo de et al. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet. LWT - Food Science and Technology, v. 59, n. 2, p. 1298-1303, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.04.026. Acesso em: 31 out. 2024.
    • APA

      Carli, E. de, Lobo, A. R., Sales, C. H., Teixeira, P. D. S., Sales, A. L. de C. C., & Colli, C. (2014). Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet. LWT - Food Science and Technology, 59( 2), 1298-1303. doi:10.1016/j.lwt.2014.04.026
    • NLM

      Carli E de, Lobo AR, Sales CH, Teixeira PDS, Sales AL de CC, Colli C. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1298-1303.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2014.04.026
    • Vancouver

      Carli E de, Lobo AR, Sales CH, Teixeira PDS, Sales AL de CC, Colli C. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1298-1303.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2014.04.026
  • Source: LWT - Food Science and Technology. Unidades: FZEA, FCF

    Subjects: ATOMIZAÇÃO, MALTODEXTRINA, PIGMENTOS, ALIMENTOS FUNCIONAIS, JABUTICABA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      SILVA, Mariana Casagrande et al. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties. LWT - Food Science and Technology, v. 55, n. Ja 2014, p. 203-209, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.08.026. Acesso em: 31 out. 2024.
    • APA

      Silva, M. C., Souza, V. B. de, Thomazini, M., Silva, E. R. da, Smaniotto, T., Carvalho, R. A. de, et al. (2014). Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties. LWT - Food Science and Technology, 55( Ja 2014), 203-209. doi:10.1016/j.lwt.2013.08.026
    • NLM

      Silva MC, Souza VB de, Thomazini M, Silva ER da, Smaniotto T, Carvalho RA de, Genovese MI, Fávaro-Trindade CS. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties [Internet]. LWT - Food Science and Technology. 2014 ; 55( Ja 2014): 203-209.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2013.08.026
    • Vancouver

      Silva MC, Souza VB de, Thomazini M, Silva ER da, Smaniotto T, Carvalho RA de, Genovese MI, Fávaro-Trindade CS. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties [Internet]. LWT - Food Science and Technology. 2014 ; 55( Ja 2014): 203-209.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2013.08.026
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: ALIMENTOS (LEGISLAÇÃO), ALIMENTOS FUNCIONAIS, GOIABA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      KOMATSU, Tiemy Rosana et al. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, v. 50, n. 2, p. 755-765, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.07.013. Acesso em: 31 out. 2024.
    • APA

      Komatsu, T. R., Buriti, F. C. A., Silva, R. C. da, Lobo, A. R., Colli, C., Gioielli, L. A., & Saad, S. M. I. (2013). Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, 50( 2), 755-765. doi:10.1016/j.lwt.2012.07.013
    • NLM

      Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
    • Vancouver

      Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: VINHO, ANTIOXIDANTES (ATIVIDADE)

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      GRANATO, D e KATAYAMA, F. C. U e CASTRO, Inar Alves de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Science and Technology, v. 43, n. 10, p. 1542-1549, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.05.031. Acesso em: 31 out. 2024.
    • APA

      Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2010). Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Science and Technology, 43( 10), 1542-1549. doi:10.1016/j.lwt.2010.05.031
    • NLM

      Granato D, Katayama FCU, Castro IA de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics [Internet]. LWT - Food Science and Technology. 2010 ; 43( 10): 1542-1549.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2010.05.031
    • Vancouver

      Granato D, Katayama FCU, Castro IA de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics [Internet]. LWT - Food Science and Technology. 2010 ; 43( 10): 1542-1549.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2010.05.031
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: ANTIOXIDANTES, OXIDAÇÃO, LIPÍDEOS, IRRADIAÇÃO DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      TRINDADE, R. A e MANCINI-FILHO, Jorge e VILLAVICENCIO, Anna Lucia Casanas Haasis. Natural antioxidants protecting irradiated beef burgers from lipid oxidation. LWT - Food Science and Technology, v. 43, n. 1, p. 98-104, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.09.013. Acesso em: 31 out. 2024.
    • APA

      Trindade, R. A., Mancini-Filho, J., & Villavicencio, A. L. C. H. (2010). Natural antioxidants protecting irradiated beef burgers from lipid oxidation. LWT - Food Science and Technology, 43( 1), 98-104. doi:10.1016/j.lwt.2009.09.013
    • NLM

      Trindade RA, Mancini-Filho J, Villavicencio ALCH. Natural antioxidants protecting irradiated beef burgers from lipid oxidation [Internet]. LWT - Food Science and Technology. 2010 ; 43( 1): 98-104.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2009.09.013
    • Vancouver

      Trindade RA, Mancini-Filho J, Villavicencio ALCH. Natural antioxidants protecting irradiated beef burgers from lipid oxidation [Internet]. LWT - Food Science and Technology. 2010 ; 43( 1): 98-104.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2009.09.013
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      LIMA, Kátia Gianni de Carvalho et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, v. 42, n. 2, p. 491-495, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.08.011. Acesso em: 31 out. 2024.
    • APA

      Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011
    • NLM

      Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
    • Vancouver

      Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
  • Source: LWT - Food Science and Technology. Unidades: FCF, EP

    Subjects: AMIDO, BANANA (USO), ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, SECAGEM (PROCESSOS), TECNOLOGIA DE ALIMENTOS, CARBOIDRATOS

    Acesso à fonteAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      TRIBESS, Tatiana Beatrís et al. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT - Food Science and Technology, v. 42, n. ju 2009, p. 1022-1025, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.12.017. Acesso em: 31 out. 2024.
    • APA

      Tribess, T. B., Hernádez-Uribe, J. P., Méndez-Montealvo, M. G. C., Menezes, E. W. de, Bello-Perez, L. A., & Tadini, C. C. (2009). Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT - Food Science and Technology, 42( ju 2009), 1022-1025. doi:10.1016/j.lwt.2008.12.017
    • NLM

      Tribess TB, Hernádez-Uribe JP, Méndez-Montealvo MGC, Menezes EW de, Bello-Perez LA, Tadini CC. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions [Internet]. LWT - Food Science and Technology. 2009 ; 42( ju 2009): 1022-1025.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2008.12.017
    • Vancouver

      Tribess TB, Hernádez-Uribe JP, Méndez-Montealvo MGC, Menezes EW de, Bello-Perez LA, Tadini CC. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions [Internet]. LWT - Food Science and Technology. 2009 ; 42( ju 2009): 1022-1025.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2008.12.017
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: PROBIÓTICOS, QUEIJO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      CARDARELLI, Haíssa Roberta et al. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, v. 41, n. 6, p. 1037-1046, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.07.001. Acesso em: 31 out. 2024.
    • APA

      Cardarelli, H. R., Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, 41( 6), 1037-1046. doi:10.1016/j.lwt.2007.07.001
    • NLM

      Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
    • Vancouver

      Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2024