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Artigo de periodico
Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying (2025)
Souza, Carlos Antonio Cardoso de ; Benoso, Paula ; Barreto, Lumena Maria de Camargo; Moraes, Izabel Cristina Freitas ; Oliveira, Alessandra Lopes de ; Tosi, Milena Martelli ; Maniglia, Bianca Chieregato
Source: Food Structure. Unidades: FZEA, IQSC
Subjects: IMPRESSÃO 3-D, UVA, SUSTENTABILIDADE, ALIMENTOS
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ABNT
SOUZA, Carlos Antonio Cardoso de et al. Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying. Food Structure, v. 45, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2025.100443. Acesso em: 07 out. 2025.
APA
Souza, C. A. C. de, Benoso, P., Barreto, L. M. de C., Moraes, I. C. F., Oliveira, A. L. de, Tosi, M. M., & Maniglia, B. C. (2025). Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying. Food Structure, 45. doi:10.1016/j.foostr.2025.100443 Get rights and content
NLM
Souza CAC de, Benoso P, Barreto LM de C, Moraes ICF, Oliveira AL de, Tosi MM, Maniglia BC. Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying [Internet]. Food Structure. 2025 ; 45[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2025.100443
Vancouver
Souza CAC de, Benoso P, Barreto LM de C, Moraes ICF, Oliveira AL de, Tosi MM, Maniglia BC. Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying [Internet]. Food Structure. 2025 ; 45[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2025.100443
Artigo de periodico
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer (2022)
Brito, Gabriela B; Peixoto, Vanessa O. Di Sarli; Martins, Matheus T; Rosario, Denes K. A; Ract, Juliana Neves Rodrigues ; Conte-Junior, Carlos Adam ; Torres, Alexandre G; Branco, Vanessa N. Castelo
Source: Food Structure. Unidade: FCF
Subjects: QUITOSANA, POLISSACARÍDEOS
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ABNT
BRITO, Gabriela B et al. Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer. Food Structure, v. 32, p. 1-13 art. 100264, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2022.100264. Acesso em: 07 out. 2025.
APA
Brito, G. B., Peixoto, V. O. D. S., Martins, M. T., Rosario, D. K. A., Ract, J. N. R., Conte-Junior, C. A., et al. (2022). Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer. Food Structure, 32, 1-13 art. 100264. doi:10.1016/j.foostr.2022.100264
NLM
Brito GB, Peixoto VODS, Martins MT, Rosario DKA, Ract JNR, Conte-Junior CA, Torres AG, Branco VNC. Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer [Internet]. Food Structure. 2022 ; 32 1-13 art. 100264.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2022.100264
Vancouver
Brito GB, Peixoto VODS, Martins MT, Rosario DKA, Ract JNR, Conte-Junior CA, Torres AG, Branco VNC. Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer [Internet]. Food Structure. 2022 ; 32 1-13 art. 100264.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2022.100264
Artigo de periodico
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process (2021)
Guedes, Jaqueline Souza ; Santos, Karoline Costa dos ; Silva, Nanci Castanha da ; Rojas, Meliza L; Matta Junior, Manoel Divino ; Lima, Dâmaris Carvalho ; Augusto, Pedro Esteves Duarte
Source: Food Structure. Unidade: ESALQ
Subjects: AMIDO, BATATA, ETANOL, PROCESSAMENTO DE ALIMENTOS, SECAGEM DE ALIMENTOS
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ABNT
GUEDES, Jaqueline Souza et al. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, v. 29, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2021.100202. Acesso em: 07 out. 2025.
APA
Guedes, J. S., Santos, K. C. dos, Silva, N. C. da, Rojas, M. L., Matta Junior, M. D., Lima, D. C., & Augusto, P. E. D. (2021). Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, 29. doi:10.1016/j.foostr.2021.100202
NLM
Guedes JS, Santos KC dos, Silva NC da, Rojas ML, Matta Junior MD, Lima DC, Augusto PED. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process [Internet]. Food Structure. 2021 ; 29[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2021.100202
Vancouver
Guedes JS, Santos KC dos, Silva NC da, Rojas ML, Matta Junior MD, Lima DC, Augusto PED. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process [Internet]. Food Structure. 2021 ; 29[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2021.100202
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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2021.100209
Artigo de periodico
The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage (2017)
Pires, Manoela Alves ; Munekata, Paulo Eduardo Sichetti ; Baldin, Juliana Cristina ; Rocha, Yana Jorge Polizer ; Carvalho, Larissa Tátero ; Santos, Isabela Rodrigues dos; Barros, Julliane Carvalho ; Trindade, Marco Antonio
Source: Food Structure. Unidade: FZEA
Subjects: SÓDIO, ANÁLISE SENSORIAL DE ALIMENTOS, PERCEPÇÃO DO PALADAR, SALSICHA
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ABNT
PIRES, Manoela Alves et al. The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage. Food Structure, v. 14, p. 1-7, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2017.05.002. Acesso em: 07 out. 2025.
APA
Pires, M. A., Munekata, P. E. S., Baldin, J. C., Rocha, Y. J. P., Carvalho, L. T., Santos, I. R. dos, et al. (2017). The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage. Food Structure, 14, 1-7. doi:10.1016/j.foostr.2017.05.002
NLM
Pires MA, Munekata PES, Baldin JC, Rocha YJP, Carvalho LT, Santos IR dos, Barros JC, Trindade MA. The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage [Internet]. Food Structure. 2017 ; 14 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2017.05.002
Vancouver
Pires MA, Munekata PES, Baldin JC, Rocha YJP, Carvalho LT, Santos IR dos, Barros JC, Trindade MA. The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage [Internet]. Food Structure. 2017 ; 14 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2017.05.002
Artigo de periodico
Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella (2015)
Saldaña, Erick ; Behrens, Jorge H; Serrano, Juan Sebastian ; Ribeiro, Felipe; Almeida, Marcio Aurelio de ; Contreras-Castillo, Carmen Josefina
Source: Food Structure. Unidade: ESALQ
Subjects: MORTADELA, DIETA, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
SALDAÑA, Erick et al. Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella. Food Structure, v. 6, p. 13-20, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2015.09.001. Acesso em: 07 out. 2025.
APA
Saldaña, E., Behrens, J. H., Serrano, J. S., Ribeiro, F., Almeida, M. A. de, & Contreras-Castillo, C. J. (2015). Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella. Food Structure, 6, 13-20. doi:10.1016/j.foostr.2015.09.001
NLM
Saldaña E, Behrens JH, Serrano JS, Ribeiro F, Almeida MA de, Contreras-Castillo CJ. Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella [Internet]. Food Structure. 2015 ; 6 13-20.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2015.09.001
Vancouver
Saldaña E, Behrens JH, Serrano JS, Ribeiro F, Almeida MA de, Contreras-Castillo CJ. Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella [Internet]. Food Structure. 2015 ; 6 13-20.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.foostr.2015.09.001
Artigo de periodico
Comparative study of normal and hard cook brazilian common beans ultrastructural and histochemical (1993)
Garcia, E; Lajolo, Franco Maria ; Swanson, B G
Source: Food Structure. Unidade: FCF
Subjects: CIÊNCIA DE ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GARCIA, E e LAJOLO, Franco Maria e SWANSON, B G. Comparative study of normal and hard cook brazilian common beans ultrastructural and histochemical. Food Structure, v. 12, p. 147-54, 1993Tradução . . Acesso em: 07 out. 2025.
APA
Garcia, E., Lajolo, F. M., & Swanson, B. G. (1993). Comparative study of normal and hard cook brazilian common beans ultrastructural and histochemical. Food Structure, 12, 147-54.
NLM
Garcia E, Lajolo FM, Swanson BG. Comparative study of normal and hard cook brazilian common beans ultrastructural and histochemical. Food Structure. 1993 ;12 147-54.[citado 2025 out. 07 ]
Vancouver
Garcia E, Lajolo FM, Swanson BG. Comparative study of normal and hard cook brazilian common beans ultrastructural and histochemical. Food Structure. 1993 ;12 147-54.[citado 2025 out. 07 ]

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