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Artigo de periodico
Structural and functional properties of ozone-treated quinoa starch (2024)
Ramos, Giselle Vallim Corrêa ; Branco, Ivanise Guilherme; Matta Junior, Manoel Divino da ; Ferreira, Julieta Adriana; Ditchfield, Cynthia ; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Polymer. Unidades: FZEA, ESALQ
Subjects: AMIDO, OXIDAÇÃO COM OZÔNIO, QUINOA
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Structural and functional properties of ozone-treated quinoa starch. Polymer, v. 308, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.polymer.2024.127314. Acesso em: 04 nov. 2024.
APA
Ramos, G. V. C., Branco, I. G., Matta Junior, M. D. da, Ferreira, J. A., Ditchfield, C., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Structural and functional properties of ozone-treated quinoa starch. Polymer, 308, 1-10. doi:10.1016/j.polymer.2024.127314
NLM
Ramos GVC, Branco IG, Matta Junior MD da, Ferreira JA, Ditchfield C, Sobral PJ do A, Moraes ICF. Structural and functional properties of ozone-treated quinoa starch [Internet]. Polymer. 2024 ; 308 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.polymer.2024.127314
Vancouver
Ramos GVC, Branco IG, Matta Junior MD da, Ferreira JA, Ditchfield C, Sobral PJ do A, Moraes ICF. Structural and functional properties of ozone-treated quinoa starch [Internet]. Polymer. 2024 ; 308 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.polymer.2024.127314
Artigo de periodico
Dual modification of cassava starch using physical treatments for production of pickering stabilizers (2024)
Ramos, Giselle Vallim Corrêa ; Rabelo, Marya Eduarda Azelico; Pinho, Samantha Cristina de ; Valencia, Germán Ayala; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Foods. Unidade: FZEA
Subjects: MANDIOCA, AMIDO, NANOPARTÍCULAS, ULTRASSOM, ESTABILIZANTES, EMULSIFICANTES
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, v. 13, n. 2, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13020327. Acesso em: 04 nov. 2024.
APA
Ramos, G. V. C., Rabelo, M. E. A., Pinho, S. C. de, Valencia, G. A., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, 13( 2), 1-17. doi:10.3390/foods13020327
NLM
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/foods13020327
Vancouver
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/foods13020327
Artigo de periodico
Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin (2023)
Pinto, Keithy Renata Domingos ; Tulini, Fabrício Luiz ; Lapa-Guimarães, Judite das Graças ; Moraes, Izabel Cristina Freitas ; Ditchfield, Cynthia ; Lima, Cesar Goncalves de ; Silva, Vivian Lara dos Santos ; Favaro-Trindade, Carmen Silvia
Source: Processes. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES, SUBPRODUTOS COMO ALIMENTO, FLAVONOIDES, DESIDRATAÇÃO DE ALIMENTOS
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ABNT
PINTO, Keithy Renata Domingos et al. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin. Processes, v. 11, n. 2, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11020526. Acesso em: 04 nov. 2024.
APA
Pinto, K. R. D., Tulini, F. L., Lapa-Guimarães, J. das G., Moraes, I. C. F., Ditchfield, C., Lima, C. G. de, et al. (2023). Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin. Processes, 11( 2), 1-11. doi:10.3390/pr11020526
NLM
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Favaro-Trindade CS. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin [Internet]. Processes. 2023 ; 11( 2): 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/pr11020526
Vancouver
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Favaro-Trindade CS. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin [Internet]. Processes. 2023 ; 11( 2): 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/pr11020526
Artigo de periodico
Impact of ozone on the rheological and morphological properties of quinoa starch (2023)
Ramos, Giselle Vallim Corrêa; Ditchfield, Cynthia; Branco, Ivanise Guilherme; Sobral, Paulo José do Amaral; Moraes, Izabel Cristina Freitas
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: OZÔNIO, REOLOGIA, AMIDO, QUINOA
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Impact of ozone on the rheological and morphological properties of quinoa starch. Chemical Engineering Transactions, v. 102, p. 241-246, 2023Tradução . . Disponível em: https://doi.org/10.3303/CET23102041. Acesso em: 04 nov. 2024.
APA
Ramos, G. V. C., Ditchfield, C., Branco, I. G., Sobral, P. J. do A., & Moraes, I. C. F. (2023). Impact of ozone on the rheological and morphological properties of quinoa starch. Chemical Engineering Transactions, 102, 241-246. doi:10.3303/CET23102041
NLM
Ramos GVC, Ditchfield C, Branco IG, Sobral PJ do A, Moraes ICF. Impact of ozone on the rheological and morphological properties of quinoa starch [Internet]. Chemical Engineering Transactions. 2023 ; 102 241-246.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3303/CET23102041
Vancouver
Ramos GVC, Ditchfield C, Branco IG, Sobral PJ do A, Moraes ICF. Impact of ozone on the rheological and morphological properties of quinoa starch [Internet]. Chemical Engineering Transactions. 2023 ; 102 241-246.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3303/CET23102041
Artigo de periodico
Cassava starch films containing quinoa starch nanocrystals: physical and surface properties (2023)
Velásquez Castillo, Lía Ethel; Leite, Mariani Agostinetto; Aredo Tisnado, Victor Jesús; Ditchfield, Cynthia ; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Foods. Unidade: FZEA
Subjects: BIOFILMES, AMIDO, MANDIOCA, QUINOA
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ABNT
VELÁSQUEZ CASTILLO, Lía Ethel et al. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties. Foods, v. 12, n. 3, p. 1-18, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12030576. Acesso em: 04 nov. 2024.
APA
Velásquez Castillo, L. E., Leite, M. A., Aredo Tisnado, V. J., Ditchfield, C., Sobral, P. J. do A., & Moraes, I. C. F. (2023). Cassava starch films containing quinoa starch nanocrystals: physical and surface properties. Foods, 12( 3), 1-18. doi:10.3390/foods12030576
NLM
Velásquez Castillo LE, Leite MA, Aredo Tisnado VJ, Ditchfield C, Sobral PJ do A, Moraes ICF. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties [Internet]. Foods. 2023 ; 12( 3): 1-18.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/foods12030576
Vancouver
Velásquez Castillo LE, Leite MA, Aredo Tisnado VJ, Ditchfield C, Sobral PJ do A, Moraes ICF. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties [Internet]. Foods. 2023 ; 12( 3): 1-18.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/foods12030576
Artigo de periodico
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene (2022)
Brito-Oliveira, Thais Carvalho; Cazado, Camila Pinheiro Silva; Cavini, Ana Clara Moreno; Santos, Lorena Maria Ferreira; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de
Source: LTW - Food Science and Technology. Unidade: FZEA
Subjects: EMULSIFICANTES, MICROENCAPSULAÇÃO, SOJA, GOMAS E RESINAS, CAROTENOIDES, PROTEÍNAS
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ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, v. 154, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112677. Acesso em: 04 nov. 2024.
APA
Brito-Oliveira, T. C., Cazado, C. P. S., Cavini, A. C. M., Santos, L. M. F., Moraes, I. C. F., & Pinho, S. C. de. (2022). Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, 154, 1-8. doi:10.1016/j.lwt.2021.112677
NLM
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677
Vancouver
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677
Trabalho de evento-resumo
Desenvolvilemto de filmes compósitos reforçados com nanocristais de celulose e com atividade antioxidante (2022)
Benoso, Paula ; Moraes, Izabel Cristina Freitas ; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, BIOFILMES
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ABNT
BENOSO, Paula et al. Desenvolvilemto de filmes compósitos reforçados com nanocristais de celulose e com atividade antioxidante. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 04 nov. 2024.
APA
Benoso, P., Moraes, I. C. F., Martelli-Tosi, M., & Sobral, P. J. do A. (2022). Desenvolvilemto de filmes compósitos reforçados com nanocristais de celulose e com atividade antioxidante. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Benoso P, Moraes ICF, Martelli-Tosi M, Sobral PJ do A. Desenvolvilemto de filmes compósitos reforçados com nanocristais de celulose e com atividade antioxidante [Internet]. Caderno de Resumos. 2022 ;[citado 2024 nov. 04 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Benoso P, Moraes ICF, Martelli-Tosi M, Sobral PJ do A. Desenvolvilemto de filmes compósitos reforçados com nanocristais de celulose e com atividade antioxidante [Internet]. Caderno de Resumos. 2022 ;[citado 2024 nov. 04 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Trabalho de evento-resumo
Rheological characterization of ozone-treated quinoa starch (2022)
Ramos, Giselle Vallim Corrêa ; Branco, Ivanise Guilherme ; Moraes, Izabel Cristina Freitas
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: REOLOGIA, AMIDO, QUINOA, CISALHAMENTO
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ABNT
RAMOS, Giselle Vallim Corrêa e BRANCO, Ivanise Guilherme e MORAES, Izabel Cristina Freitas. Rheological characterization of ozone-treated quinoa starch. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 04 nov. 2024.
APA
Ramos, G. V. C., Branco, I. G., & Moraes, I. C. F. (2022). Rheological characterization of ozone-treated quinoa starch. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Ramos GVC, Branco IG, Moraes ICF. Rheological characterization of ozone-treated quinoa starch [Internet]. Caderno de Resumos. 2022 ;[citado 2024 nov. 04 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Ramos GVC, Branco IG, Moraes ICF. Rheological characterization of ozone-treated quinoa starch [Internet]. Caderno de Resumos. 2022 ;[citado 2024 nov. 04 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Artigo de periodico
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH (2022)
Benoso, Paula; Bittante, Ana Mônica Quinta Barbosa ; Moraes, Izabel Cristina Freitas ; Sobral, Paulo José do Amaral
Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: BIOPOLÍMEROS, BLENDAS, GEL (FORMAS FARMACÊUTICAS), GELATINA, QUITOSANA
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ABNT
BENOSO, Paula et al. Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH. International Journal of Food Science and Technology, v. 57, n. 4, p. 2365-2375, 2022Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15592. Acesso em: 04 nov. 2024.
APA
Benoso, P., Bittante, A. M. Q. B., Moraes, I. C. F., & Sobral, P. J. do A. (2022). Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH. International Journal of Food Science and Technology, 57( 4), 2365-2375. doi:10.1111/ijfs.15592
NLM
Benoso P, Bittante AMQB, Moraes ICF, Sobral PJ do A. Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH [Internet]. International Journal of Food Science and Technology. 2022 ; 57( 4): 2365-2375.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/ijfs.15592
Vancouver
Benoso P, Bittante AMQB, Moraes ICF, Sobral PJ do A. Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH [Internet]. International Journal of Food Science and Technology. 2022 ; 57( 4): 2365-2375.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/ijfs.15592
Artigo de periodico
Modeling creep/recovery behavior of cold-set gels using different approaches (2022)
Brito-Oliveira, Thais Carvalho; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de ; Campanella, Osvaldo H.
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: SOJA, HAMBÚRGUER, REOLOGIA, PROTEÍNAS, EMULSIFICANTES
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ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Modeling creep/recovery behavior of cold-set gels using different approaches. Food Hydrocolloids, v. 123, p. 1-7, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2021.107183. Acesso em: 04 nov. 2024.
APA
Brito-Oliveira, T. C., Moraes, I. C. F., Pinho, S. C. de, & Campanella, O. H. (2022). Modeling creep/recovery behavior of cold-set gels using different approaches. Food Hydrocolloids, 123, 1-7. doi:10.1016/j.foodhyd.2021.107183
NLM
Brito-Oliveira TC, Moraes ICF, Pinho SC de, Campanella OH. Modeling creep/recovery behavior of cold-set gels using different approaches [Internet]. Food Hydrocolloids. 2022 ; 123 1-7.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.107183
Vancouver
Brito-Oliveira TC, Moraes ICF, Pinho SC de, Campanella OH. Modeling creep/recovery behavior of cold-set gels using different approaches [Internet]. Food Hydrocolloids. 2022 ; 123 1-7.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.107183
Artigo de periodico
Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt (2021)
Rubio, Fernanda Thaís Vieira; Haminiuk, Charles Windson Isidoro; Santos, Mayara Martins dos; Thomazini, Marcelo ; Moraes, Izabel Cristina Freitas ; Martelli-Tosi, Milena ; Fávaro-Trindade, Carmen Silvia
Source: Food & Function. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, SECAGEM DE ALIMENTOS, SACCHAROMYCES
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ABNT
RUBIO, Fernanda Thaís Vieira et al. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt. Food & Function, v. 12, n. 19, p. 8946-8959, 2021Tradução . . Disponível em: https://doi.org/10.1039/D1FO00708D. Acesso em: 04 nov. 2024.
APA
Rubio, F. T. V., Haminiuk, C. W. I., Santos, M. M. dos, Thomazini, M., Moraes, I. C. F., Martelli-Tosi, M., & Fávaro-Trindade, C. S. (2021). Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt. Food & Function, 12( 19), 8946-8959. doi:10.1039/D1FO00708D
NLM
Rubio FTV, Haminiuk CWI, Santos MM dos, Thomazini M, Moraes ICF, Martelli-Tosi M, Fávaro-Trindade CS. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt [Internet]. Food & Function. 2021 ; 12( 19): 8946-8959.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1039/D1FO00708D
Vancouver
Rubio FTV, Haminiuk CWI, Santos MM dos, Thomazini M, Moraes ICF, Martelli-Tosi M, Fávaro-Trindade CS. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt [Internet]. Food & Function. 2021 ; 12( 19): 8946-8959.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1039/D1FO00708D
Artigo de periodico
Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent (2021)
Yamashita, Camila; Moraes, Izabel Cristina Freitas ; Ferreira, Antônio Gilberto; Branco, Ciro Cesar Zanini; Branco, Ivanise Guilherme
Source: Carbohydrate Polymers. Unidade: FZEA
Subjects: OZÔNIO, ALGINATOS, SUPERFÍCIES DE RESPOSTA, ALGAS
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ABNT
YAMASHITA, Camila et al. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent. Carbohydrate Polymers, v. 251, n. Ja 2021, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2020.116992. Acesso em: 04 nov. 2024.
APA
Yamashita, C., Moraes, I. C. F., Ferreira, A. G., Branco, C. C. Z., & Branco, I. G. (2021). Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent. Carbohydrate Polymers, 251( Ja 2021), 1-10. doi:10.1016/j.carbpol.2020.116992
NLM
Yamashita C, Moraes ICF, Ferreira AG, Branco CCZ, Branco IG. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent [Internet]. Carbohydrate Polymers. 2021 ; 251( Ja 2021): 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.carbpol.2020.116992
Vancouver
Yamashita C, Moraes ICF, Ferreira AG, Branco CCZ, Branco IG. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent [Internet]. Carbohydrate Polymers. 2021 ; 251( Ja 2021): 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.carbpol.2020.116992
Artigo de periodico
Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature (2021)
Kanzawa, Cinthia Yuka; Makishi, Fausto ; Moraes, Izabel Cristina Freitas ; Ribeiro, Rogers ; Ditchfield, Cynthia
Source: Journal of Food Measurement and Characterization. Unidade: FZEA
Subjects: REOLOGIA, COCO, POLPA
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ABNT
KANZAWA, Cinthia Yuka et al. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature. Journal of Food Measurement and Characterization, v. 15, p. 3133-3142, 2021Tradução . . Disponível em: https://doi.org/10.1007/s11694-021-00891-0. Acesso em: 04 nov. 2024.
APA
Kanzawa, C. Y., Makishi, F., Moraes, I. C. F., Ribeiro, R., & Ditchfield, C. (2021). Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature. Journal of Food Measurement and Characterization, 15, 3133-3142. doi:10.1007/s11694-021-00891-0
NLM
Kanzawa CY, Makishi F, Moraes ICF, Ribeiro R, Ditchfield C. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature [Internet]. Journal of Food Measurement and Characterization. 2021 ; 15 3133-3142.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s11694-021-00891-0
Vancouver
Kanzawa CY, Makishi F, Moraes ICF, Ribeiro R, Ditchfield C. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature [Internet]. Journal of Food Measurement and Characterization. 2021 ; 15 3133-3142.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s11694-021-00891-0
Artigo de periodico
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films (2021)
Luciano, Carla Giovana; Tessaro, Larissa ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Fernandes, Andrezza Maria ; Moraes, Izabel Cristina Freitas ; Sobral, Paulo José do Amaral
Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, LISTERIA, REOLOGIA, STAPHYLOCOCCUS
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ABNT
LUCIANO, Carla Giovana et al. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, v. 56, p. 587-599, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14731. Acesso em: 04 nov. 2024.
APA
Luciano, C. G., Tessaro, L., Lourenço, R. V., Bittante, A. M. Q. B., Fernandes, A. M., Moraes, I. C. F., & Sobral, P. J. do A. (2021). Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, 56, 587-599. doi:10.1111/ijfs.14731
NLM
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/ijfs.14731
Vancouver
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/ijfs.14731
Artigo de periodico
Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying (2021)
Lima, Priscilla Magalhães de; Dacanal, Gustavo César ; Pinho, Lorena Silva; Pérez Córdoba, Luis Jaime; Thomazini, Marcelo ; Moraes, Izabel Cristina Freitas ; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: CORANTES, CAROTENOIDES, SECAGEM DE ALIMENTOS, SEMENTES, CASCAS (PLANTA), MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIMA, Priscilla Magalhães de et al. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, v. 148, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110627. Acesso em: 04 nov. 2024.
APA
Lima, P. M. de, Dacanal, G. C., Pinho, L. S., Pérez Córdoba, L. J., Thomazini, M., Moraes, I. C. F., & Fávaro-Trindade, C. S. (2021). Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, 148, 1-9. doi:10.1016/j.foodres.2021.110627
NLM
Lima PM de, Dacanal GC, Pinho LS, Pérez Córdoba LJ, Thomazini M, Moraes ICF, Fávaro-Trindade CS. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying [Internet]. Food Research International. 2021 ; 148 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2021.110627
Vancouver
Lima PM de, Dacanal GC, Pinho LS, Pérez Córdoba LJ, Thomazini M, Moraes ICF, Fávaro-Trindade CS. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying [Internet]. Food Research International. 2021 ; 148 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2021.110627
Trabalho de evento-resumo
Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt (2020)
Pinto, Keithy Renata Domingos; Tulini, Fabrício Luiz; Lapa-Guimarães, Judite das Graças ; Moraes, Izabel Cristina Freitas ; Ditchfield, Cynthia; Lima, César Gonçalves de ; Silva, Vivian Lara dos Santos ; Fávaro-Trindade, Carmen Silvia
Source: Abstracts. Conference titles: International Conference on Food Proteins and Colloids. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Keithy Renata Domingos et al. Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt. 2020, Anais.. Campinas: Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas, 2020. . Acesso em: 04 nov. 2024.
APA
Pinto, K. R. D., Tulini, F. L., Lapa-Guimarães, J. das G., Moraes, I. C. F., Ditchfield, C., Lima, C. G. de, et al. (2020). Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt. In Abstracts. Campinas: Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas.
NLM
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Fávaro-Trindade CS. Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt. Abstracts. 2020 ;[citado 2024 nov. 04 ]
Vancouver
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Fávaro-Trindade CS. Effect of anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin by-product on the rheological behavior of yogurt. Abstracts. 2020 ;[citado 2024 nov. 04 ]
Artigo de periodico
Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract (2020)
Holkem, Augusto Tasch; Santos Neto, Edmur José; Nakayama, Megumi; Souza, Clitor Junior Fernandes de; Thomazini, Marcelo; Gallo, Fábio Augusto; Silva, Marluci Palazzolli; Bomdespacho, Laura de Queiroz; Luciano, Carla Giovana; Moraes, Izabel Cristina Freitas; Petrus, Rodrigo Rodrigues ; Fávaro-Trindade, Carmen Silvia
Source: Probiotics and Antimicrobial Proteins. Unidade: FZEA
Subjects: BEBIDAS NÃO ALCOÓLICAS, ANÁLISE SENSORIAL DE ALIMENTOS, MICROENCAPSULAÇÃO, CANA-DE-AÇÚCAR, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HOLKEM, Augusto Tasch et al. Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract. Probiotics and Antimicrobial Proteins, v. 12, p. 1179-1192, 2020Tradução . . Disponível em: https://doi.org/10.1007/s12602-019-09605-x. Acesso em: 04 nov. 2024.
APA
Holkem, A. T., Santos Neto, E. J., Nakayama, M., Souza, C. J. F. de, Thomazini, M., Gallo, F. A., et al. (2020). Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract. Probiotics and Antimicrobial Proteins, 12, 1179-1192. doi:10.1007/s12602-019-09605-x
NLM
Holkem AT, Santos Neto EJ, Nakayama M, Souza CJF de, Thomazini M, Gallo FA, Silva MP, Bomdespacho L de Q, Luciano CG, Moraes ICF, Petrus RR, Fávaro-Trindade CS. Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract [Internet]. Probiotics and Antimicrobial Proteins. 2020 ; 12 1179-1192.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s12602-019-09605-x
Vancouver
Holkem AT, Santos Neto EJ, Nakayama M, Souza CJF de, Thomazini M, Gallo FA, Silva MP, Bomdespacho L de Q, Luciano CG, Moraes ICF, Petrus RR, Fávaro-Trindade CS. Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract [Internet]. Probiotics and Antimicrobial Proteins. 2020 ; 12 1179-1192.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s12602-019-09605-x
Artigo de periodico
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers (2020)
Comunian, Talita Aline; Silva, Marluci Palazzolli da; Moraes, Izabel Cristina Freitas ; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: ESTABILIDADE, AGREGADOS, REOLOGIA, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COMUNIAN, Talita Aline et al. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers. Food Research International, v. 130, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108901. Acesso em: 04 nov. 2024.
APA
Comunian, T. A., Silva, M. P. da, Moraes, I. C. F., & Fávaro-Trindade, C. S. (2020). Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers. Food Research International, 130, 1-8. doi:10.1016/j.foodres.2019.108901
NLM
Comunian TA, Silva MP da, Moraes ICF, Fávaro-Trindade CS. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers [Internet]. Food Research International. 2020 ; 130 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2019.108901
Vancouver
Comunian TA, Silva MP da, Moraes ICF, Fávaro-Trindade CS. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers [Internet]. Food Research International. 2020 ; 130 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2019.108901
Trabalho de evento-resumo
Amido de mandioca modificado em micro-ondas com adição de goma xantana (2020)
Siqueira, Karine Mayuri Pistoni; Cremasco, Paula Figueiredo Matheus; Moraes, Izabel Cristina Freitas (Orientador)
Source: 28. SIICUSP : resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo. Unidade: FZEA
Subjects: AMIDO, MANDIOCA, ENGENHARIA DE ALIMENTOS
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ABNT
SIQUEIRA, Karine Mayuri Pistoni e CREMASCO, Paula Figueiredo Matheus. Amido de mandioca modificado em micro-ondas com adição de goma xantana. 2020, Anais.. São Paulo: USP, 2020. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 04 nov. 2024.
APA
Siqueira, K. M. P., & Cremasco, P. F. M. (2020). Amido de mandioca modificado em micro-ondas com adição de goma xantana. In 28. SIICUSP : resumos. São Paulo: USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Siqueira KMP, Cremasco PFM. Amido de mandioca modificado em micro-ondas com adição de goma xantana [Internet]. 28. SIICUSP : resumos. 2020 ;[citado 2024 nov. 04 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Siqueira KMP, Cremasco PFM. Amido de mandioca modificado em micro-ondas com adição de goma xantana [Internet]. 28. SIICUSP : resumos. 2020 ;[citado 2024 nov. 04 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans (2020)
Brito-Oliveira, Thais Carvalho; Cavini, Ana Clara Moreno; Ferreira, Leticia dos Santos; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de
Source: Food Structure. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, PROTEÍNAS, SOJA, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food Structure, v. 26, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2020.100158. Acesso em: 04 nov. 2024.
APA
Brito-Oliveira, T. C., Cavini, A. C. M., Ferreira, L. dos S., Moraes, I. C. F., & Pinho, S. C. de. (2020). Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food Structure, 26, 1-9. doi:10.1016/j.foostr.2020.100158
NLM
Brito-Oliveira TC, Cavini ACM, Ferreira L dos S, Moraes ICF, Pinho SC de. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans [Internet]. Food Structure. 2020 ; 26 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foostr.2020.100158
Vancouver
Brito-Oliveira TC, Cavini ACM, Ferreira L dos S, Moraes ICF, Pinho SC de. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans [Internet]. Food Structure. 2020 ; 26 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foostr.2020.100158

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