Filtros : "SILVA, NANCI CASTANHA DA" Limpar

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  • Source: Food Hydrocolloids. Unidade: ESALQ

    Subjects: AMIDO, BATATA, CROMATOGRAFIA, MANDIOCA, MILHO, PROCESSAMENTO DE ALIMENTOS, OZÔNIO

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    • ABNT

      CASTANHA, Nanci; JONES, O. G; REUHS, B. L; et al. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, Amsterdam, Elsevier, v. 108, p. 1-13, 2020. Disponível em: < https://doi.org/10.1016/j.foodhyd.2020.106027 > DOI: 10.1016/j.foodhyd.2020.106027.
    • APA

      Castanha, N., Jones, O. G., Reuhs, B. L., Campanella, O. H., Augusto, P. E. D., & Miano, A. C. (2020). Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, 108, 1-13. doi:10.1016/j.foodhyd.2020.106027
    • NLM

      Castanha N, Jones OG, Reuhs BL, Campanella OH, Augusto PED, Miano AC. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.Available from: https://doi.org/10.1016/j.foodhyd.2020.106027
    • Vancouver

      Castanha N, Jones OG, Reuhs BL, Campanella OH, Augusto PED, Miano AC. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.Available from: https://doi.org/10.1016/j.foodhyd.2020.106027
  • Unidade: ESALQ

    Subjects: ULTRASSOM, AMIDO, IRRADIAÇÃO DE ALIMENTOS, OZÔNIO

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    • ABNT

      SILVA, Nanci Castanha da; AUGUSTO, Pedro Esteves Duarte. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation. 2020.Universidade de São Paulo, Piracicaba, 2020. Disponível em: < http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14052020-134517/ >.
    • APA

      Silva, N. C. da, & Augusto, P. E. D. (2020). Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation. Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14052020-134517/
    • NLM

      Silva NC da, Augusto PED. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation [Internet]. 2020 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14052020-134517/
    • Vancouver

      Silva NC da, Augusto PED. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation [Internet]. 2020 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14052020-134517/
  • Source: Journal of Packaging Technology and Research. Unidades: EP, ESALQ

    Subjects: AMIDO, BATATA, FILMES COMESTÍVEIS, OZÔNIO

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    • ABNT

      LA FUENTE ARIAS, Carla Ivonne; CASTANHA, Nanci; MANIGLIA, Bianca Chieregato; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, Cham, Springer, p. 1-9, 2020. Disponível em: < https://doi.org/10.1007/s41783-020-00082-0 > DOI: 10.1007/s41783-020-00082-0.
    • APA

      La Fuente Arias, C. I., Castanha, N., Maniglia, B. C., Tadini, C. C., & Augusto, P. E. D. (2020). Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, 1-9. doi:10.1007/s41783-020-00082-0
    • NLM

      La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.Available from: https://doi.org/10.1007/s41783-020-00082-0
    • Vancouver

      La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.Available from: https://doi.org/10.1007/s41783-020-00082-0
  • Source: Food Hydrocolloids. Unidade: ESALQ

    Subjects: AMIDO, MANDIOCA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS

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    • ABNT

      LIMA, Dâmaris Carvalho; VILLAR, James; CASTANHA, Nanci; et al. Ozone modification of arracacha starch: Effect on structure and functional properties. Food Hydrocolloids, Amsterdam, Elsevier, v. 108, p. 1-12, 2020. Disponível em: < https://doi.org/10.1016/j.foodhyd.2020.106066 > DOI: 10.1016/j.foodhyd.2020.106066.
    • APA

      Lima, D. C., Villar, J., Castanha, N., Maniglia, B. C., Matta Junior, M. D., & Augusto, P. E. D. (2020). Ozone modification of arracacha starch: Effect on structure and functional properties. Food Hydrocolloids, 108, 1-12. doi:10.1016/j.foodhyd.2020.106066
    • NLM

      Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Augusto PED. Ozone modification of arracacha starch: Effect on structure and functional properties [Internet]. Food Hydrocolloids. 2020 ; 108 1-12.Available from: https://doi.org/10.1016/j.foodhyd.2020.106066
    • Vancouver

      Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Augusto PED. Ozone modification of arracacha starch: Effect on structure and functional properties [Internet]. Food Hydrocolloids. 2020 ; 108 1-12.Available from: https://doi.org/10.1016/j.foodhyd.2020.106066
  • Source: Critical reviews in food science and nutrition. Unidade: ESALQ

    Subjects: AMIDO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM

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    • ABNT

      MANIGLIA, B. C; CASTANHA, Nanci; LE-BAIL, P; LE-BAIL, A; AUGUSTO, Pedro Esteves Duarte. Starch modification through environmentally friendly alternatives: a review. Critical reviews in food science and nutrition, Abingdon, Taylor and Francis Inc., p. 1-24, 2020. Disponível em: < https://doi.org/10.1080/10408398.2020.1778633 > DOI: 10.1080/10408398.2020.1778633.
    • APA

      Maniglia, B. C., Castanha, N., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2020). Starch modification through environmentally friendly alternatives: a review. Critical reviews in food science and nutrition, 1-24. doi:10.1080/10408398.2020.1778633
    • NLM

      Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review [Internet]. Critical reviews in food science and nutrition. 2020 ; 1-24.Available from: https://doi.org/10.1080/10408398.2020.1778633
    • Vancouver

      Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review [Internet]. Critical reviews in food science and nutrition. 2020 ; 1-24.Available from: https://doi.org/10.1080/10408398.2020.1778633
  • Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ

    Subjects: CONTAMINAÇÃO DE ALIMENTOS, FARINHAS, FUSARIUM, MICOTOXINAS, MILHO, OXIDAÇÃO, OZÔNIO

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    • ABNT

      ALEXANDRE, Allana Patrícia Santos; CASTANHA, Nanci; COSTA, Naiara Silva; et al. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, Oxford, Wiley, p. 1-8, 2019. Disponível em: < https://doi.org/10.1002/jsfa.9966 > DOI: 10.1002/jsfa.9966.
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      Alexandre, A. P. S., Castanha, N., Costa, N. S., Santos, A. S., Badiale‐Furlong, E., Augusto, P. E. D., & Calori‐Domingues, M. A. (2019). Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, 1-8. doi:10.1002/jsfa.9966
    • NLM

      Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.Available from: https://doi.org/10.1002/jsfa.9966
    • Vancouver

      Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.Available from: https://doi.org/10.1002/jsfa.9966
  • Source: International Journal of Biological Macromolecules. Unidade: ESALQ

    Subjects: AMIDO, MILHO, OXIDAÇÃO COM OZÔNIO, ULTRASSOM

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    • ABNT

      CASTANHA, Nanci; LIMA, Dâmaris Carvalho; MATTA JUNIOR, Manoel Divino; CAMPANELLA, O. H; AUGUSTO, Pedro Esteves Duarte. Combining ozone and ultrasound technologies to modify maize starch. International Journal of Biological Macromolecules, Amsterdam, Elsevier, v. 139, p. 63-74, 2019. Disponível em: < https://doi.org/10.1016/j.ijbiomac.2019.07.161 > DOI: 10.1016/j.ijbiomac.2019.07.161.
    • APA

      Castanha, N., Lima, D. C., Matta Junior, M. D., Campanella, O. H., & Augusto, P. E. D. (2019). Combining ozone and ultrasound technologies to modify maize starch. International Journal of Biological Macromolecules, 139, 63-74. doi:10.1016/j.ijbiomac.2019.07.161
    • NLM

      Castanha N, Lima DC, Matta Junior MD, Campanella OH, Augusto PED. Combining ozone and ultrasound technologies to modify maize starch [Internet]. International Journal of Biological Macromolecules. 2019 ; 139 63-74.Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.161
    • Vancouver

      Castanha N, Lima DC, Matta Junior MD, Campanella OH, Augusto PED. Combining ozone and ultrasound technologies to modify maize starch [Internet]. International Journal of Biological Macromolecules. 2019 ; 139 63-74.Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.161
  • Unidade: ESALQ

    Subjects: AMIDO, BATATA, OXIDAÇÃO COM OZÔNIO

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    • ABNT

      SILVA, Nanci Castanha da; AUGUSTO, Pedro Esteves Duarte. Potato starch modification using the ozone technology. 2017.Universidade de São Paulo, Piracicaba, 2017. Disponível em: < http://www.teses.usp.br/teses/disponiveis/11/11141/tde-04082017-153433/ >.
    • APA

      Silva, N. C. da, & Augusto, P. E. D. (2017). Potato starch modification using the ozone technology. Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-04082017-153433/
    • NLM

      Silva NC da, Augusto PED. Potato starch modification using the ozone technology [Internet]. 2017 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-04082017-153433/
    • Vancouver

      Silva NC da, Augusto PED. Potato starch modification using the ozone technology [Internet]. 2017 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-04082017-153433/

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