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Artigo de periodico
Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids (2020)
Mathias, Daniela Kanno ; Costa, Jacqueline Piazentin; Calvo, Carolina Rodrigues; Silva, Roberta Claro da; Converti, Attilio ; Segura, Nadia ; Jachmanián, Iván ; Gioielli, Luiz Antonio ; Ract, Juliana Neves Rodrigues
Source: Food Technology and Biotechnology. Unidade: FCF
Subjects: ÁCIDOS, LIPÍDEOS
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ABNT
MATHIAS, Daniela Kanno et al. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, v. 58, n. 4, p. 411-422, 2020Tradução . . Disponível em: https://doi.org/10.17113/ftb.58.04.20.6546. Acesso em: 03 out. 2024.
APA
Mathias, D. K., Costa, J. P., Calvo, C. R., Silva, R. C. da, Converti, A., Segura, N., et al. (2020). Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, 58( 4), 411-422. doi:10.17113/ftb.58.04.20.6546
NLM
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.[citado 2024 out. 03 ] Available from: https://doi.org/10.17113/ftb.58.04.20.6546
Vancouver
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.[citado 2024 out. 03 ] Available from: https://doi.org/10.17113/ftb.58.04.20.6546
Artigo de periodico
Technological challenges for spray chilling encapsulation of functional food ingredients (2013)
Okuto, Paula Kiyomi; Matos Junior, Fernando Eustáquio de; Fávaro-Trindade, Carmen Sílvia
Source: Food Technology and Biotechnology. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
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ABNT
OKUTO, Paula Kiyomi e MATOS JUNIOR, Fernando Eustáquio de e FÁVARO-TRINDADE, Carmen Sílvia. Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, v. 51, n. 2, p. 171-182, 2013Tradução . . Disponível em: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf. Acesso em: 03 out. 2024.
APA
Okuto, P. K., Matos Junior, F. E. de, & Fávaro-Trindade, C. S. (2013). Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, 51( 2), 171-182. Recuperado de http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
NLM
Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
Vancouver
Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
Artigo de periodico
Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions (2013)
Gomes, Graziela Veiga de Lara; Simplício, Izabella Aline Silva; Souto, Eliana B.; Cardoso, Lisandro Pavie; Pinho, Samantha Cristina de
Source: Food Technology and Biotechnology. Unidade: FZEA
Subjects: LIPÍDEOS, MICROENCAPSULAÇÃO
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ABNT
GOMES, Graziela Veiga de Lara et al. Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions. Food Technology and Biotechnology, v. 51, n. 3, p. 383-391, 2013Tradução . . Disponível em: http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf. Acesso em: 03 out. 2024.
APA
Gomes, G. V. de L., Simplício, I. A. S., Souto, E. B., Cardoso, L. P., & Pinho, S. C. de. (2013). Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions. Food Technology and Biotechnology, 51( 3), 383-391. Recuperado de http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf
NLM
Gomes GV de L, Simplício IAS, Souto EB, Cardoso LP, Pinho SC de. Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions [Internet]. Food Technology and Biotechnology. 2013 ; 51( 3): 383-391.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf
Vancouver
Gomes GV de L, Simplício IAS, Souto EB, Cardoso LP, Pinho SC de. Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions [Internet]. Food Technology and Biotechnology. 2013 ; 51( 3): 383-391.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf
Artigo de periodico
Production of fructooligosaccharides by Aspergillus phoenicis biofilm on polyethylene as inert support (2012)
Aziani, Guilherme; Terenzi, Héctor Francisco; Jorge, João Atílio; Guimarães, Luis Henrique Souza
Source: Food Technology and Biotechnology. Unidade: FFCLRP
Subjects: ASPERGILLUS, OLIGOSSACARÍDEOS, BIOFILMES
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ABNT
AZIANI, Guilherme et al. Production of fructooligosaccharides by Aspergillus phoenicis biofilm on polyethylene as inert support. Food Technology and Biotechnology, v. 50, n. 1, p. 40-45, 2012Tradução . . Acesso em: 03 out. 2024.
APA
Aziani, G., Terenzi, H. F., Jorge, J. A., & Guimarães, L. H. S. (2012). Production of fructooligosaccharides by Aspergillus phoenicis biofilm on polyethylene as inert support. Food Technology and Biotechnology, 50( 1), 40-45.
NLM
Aziani G, Terenzi HF, Jorge JA, Guimarães LHS. Production of fructooligosaccharides by Aspergillus phoenicis biofilm on polyethylene as inert support. Food Technology and Biotechnology. 2012 ; 50( 1): 40-45.[citado 2024 out. 03 ]
Vancouver
Aziani G, Terenzi HF, Jorge JA, Guimarães LHS. Production of fructooligosaccharides by Aspergillus phoenicis biofilm on polyethylene as inert support. Food Technology and Biotechnology. 2012 ; 50( 1): 40-45.[citado 2024 out. 03 ]
Artigo de periodico
Demethylation of N,N-Dimethylbenzenamine and N,N,3-Trimethylbenzenamine by Whole Cells of Aspergillus terreus (2011)
Piovan, Leandro; Kagohara, Edna; Vale, Juliana Alves; Comasseto, João Valdir; Shoenlein-Crusius, Iracema Helena; Andrade, Leandro Helgueira ; Porto, Andre Luiz Meleiro
Source: Food Technology and Biotechnology. Unidades: IQ, IQSC
Subjects: TECNOLOGIA DE ALIMENTOS, BIOTECNOLOGIA
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ABNT
PIOVAN, Leandro et al. Demethylation of N,N-Dimethylbenzenamine and N,N,3-Trimethylbenzenamine by Whole Cells of Aspergillus terreus. Food Technology and Biotechnology, v. 49, n. 4, p. 460-464, 2011Tradução . . Disponível em: http://www.ftb.com.hr/49/FTB_49-4_460.pdf. Acesso em: 03 out. 2024.
APA
Piovan, L., Kagohara, E., Vale, J. A., Comasseto, J. V., Shoenlein-Crusius, I. H., Andrade, L. H., & Porto, A. L. M. (2011). Demethylation of N,N-Dimethylbenzenamine and N,N,3-Trimethylbenzenamine by Whole Cells of Aspergillus terreus. Food Technology and Biotechnology, 49( 4), 460-464. Recuperado de http://www.ftb.com.hr/49/FTB_49-4_460.pdf
NLM
Piovan L, Kagohara E, Vale JA, Comasseto JV, Shoenlein-Crusius IH, Andrade LH, Porto ALM. Demethylation of N,N-Dimethylbenzenamine and N,N,3-Trimethylbenzenamine by Whole Cells of Aspergillus terreus [Internet]. Food Technology and Biotechnology. 2011 ; 49( 4): 460-464.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/49/FTB_49-4_460.pdf
Vancouver
Piovan L, Kagohara E, Vale JA, Comasseto JV, Shoenlein-Crusius IH, Andrade LH, Porto ALM. Demethylation of N,N-Dimethylbenzenamine and N,N,3-Trimethylbenzenamine by Whole Cells of Aspergillus terreus [Internet]. Food Technology and Biotechnology. 2011 ; 49( 4): 460-464.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/49/FTB_49-4_460.pdf
Artigo de periodico
Biotransformations of substituted phenylethanols and acetophenones by environmental bacteria (2008)
Kagohara, Edna; Pellizari, Vivian Helena; Comasseto, João Valdir; Andrade, Leandro Helgueira ; Porto, Andre Luiz Meleiro
Source: Food Technology and Biotechnology. Unidades: IQ, IQSC
Subjects: BACTÉRIAS, BIOTRANSFORMAÇÃO, QUÍMICA
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ABNT
KAGOHARA, Edna et al. Biotransformations of substituted phenylethanols and acetophenones by environmental bacteria. Food Technology and Biotechnology, v. 46 n. 4, p. 381-387, 2008Tradução . . Disponível em: http://www.ftb.com.hr/46-381.pdf. Acesso em: 03 out. 2024.
APA
Kagohara, E., Pellizari, V. H., Comasseto, J. V., Andrade, L. H., & Porto, A. L. M. (2008). Biotransformations of substituted phenylethanols and acetophenones by environmental bacteria. Food Technology and Biotechnology, 46 n. 4, 381-387. Recuperado de http://www.ftb.com.hr/46-381.pdf
NLM
Kagohara E, Pellizari VH, Comasseto JV, Andrade LH, Porto ALM. Biotransformations of substituted phenylethanols and acetophenones by environmental bacteria [Internet]. Food Technology and Biotechnology. 2008 ; 46 n. 4 381-387.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/46-381.pdf
Vancouver
Kagohara E, Pellizari VH, Comasseto JV, Andrade LH, Porto ALM. Biotransformations of substituted phenylethanols and acetophenones by environmental bacteria [Internet]. Food Technology and Biotechnology. 2008 ; 46 n. 4 381-387.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/46-381.pdf
Artigo de periodico
Deracemization of (RS)-1-[(4-Methylselanyl)Phenyl]Ethanol and (RS)-1-[(4-Ethylselanyl)Phenyl]Ethanol by Strains of Aspergillus terreus (2007)
Assis, Leonardo Fernandes; Kagohara, Edna; Omori, Álvaro Takeo; Comasseto, João Valdir; Andrade, Leandro Helgueira ; Porto, Andre Luiz Meleiro
Source: Food Technology and Biotechnology. Unidades: IQ, IQSC
Assunto: QUÍMICA
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ABNT
ASSIS, Leonardo Fernandes et al. Deracemization of (RS)-1-[(4-Methylselanyl)Phenyl]Ethanol and (RS)-1-[(4-Ethylselanyl)Phenyl]Ethanol by Strains of Aspergillus terreus. Food Technology and Biotechnology, v. 45, n. 4, p. 415-419, 2007Tradução . . Disponível em: http://www.ftb.com.hr/45-415.pdf. Acesso em: 03 out. 2024.
APA
Assis, L. F., Kagohara, E., Omori, Á. T., Comasseto, J. V., Andrade, L. H., & Porto, A. L. M. (2007). Deracemization of (RS)-1-[(4-Methylselanyl)Phenyl]Ethanol and (RS)-1-[(4-Ethylselanyl)Phenyl]Ethanol by Strains of Aspergillus terreus. Food Technology and Biotechnology, 45( 4), 415-419. Recuperado de http://www.ftb.com.hr/45-415.pdf
NLM
Assis LF, Kagohara E, Omori ÁT, Comasseto JV, Andrade LH, Porto ALM. Deracemization of (RS)-1-[(4-Methylselanyl)Phenyl]Ethanol and (RS)-1-[(4-Ethylselanyl)Phenyl]Ethanol by Strains of Aspergillus terreus [Internet]. Food Technology and Biotechnology. 2007 ; 45( 4): 415-419.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/45-415.pdf
Vancouver
Assis LF, Kagohara E, Omori ÁT, Comasseto JV, Andrade LH, Porto ALM. Deracemization of (RS)-1-[(4-Methylselanyl)Phenyl]Ethanol and (RS)-1-[(4-Ethylselanyl)Phenyl]Ethanol by Strains of Aspergillus terreus [Internet]. Food Technology and Biotechnology. 2007 ; 45( 4): 415-419.[citado 2024 out. 03 ] Available from: http://www.ftb.com.hr/45-415.pdf
Artigo de periodico
Recent advances in the biocatalytic asymmetric reduction of acetophenones and 'alfa', 'beta'-unsaturated carbonyl compounds (2004)
Rodrigues, José Augusto R.; Moran, Paulo J. S.; Conceicao, Gelson Jose Andrade da; Fardelone, Lucídio Cristóvão
Source: Food Technology and Biotechnology. Unidade: FZEA
Subjects: SOLUÇÕES, BIOTRANSFORMAÇÃO, MICROANÁLISE, ENZIMAS OXIRREDUTORAS
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ABNT
RODRIGUES, José Augusto R. et al. Recent advances in the biocatalytic asymmetric reduction of acetophenones and 'alfa', 'beta'-unsaturated carbonyl compounds. Food Technology and Biotechnology, v. 42, n. 4, p. 295-303, 2004Tradução . . Acesso em: 03 out. 2024.
APA
Rodrigues, J. A. R., Moran, P. J. S., Conceicao, G. J. A. da, & Fardelone, L. C. (2004). Recent advances in the biocatalytic asymmetric reduction of acetophenones and 'alfa', 'beta'-unsaturated carbonyl compounds. Food Technology and Biotechnology, 42( 4), 295-303.
NLM
Rodrigues JAR, Moran PJS, Conceicao GJA da, Fardelone LC. Recent advances in the biocatalytic asymmetric reduction of acetophenones and 'alfa', 'beta'-unsaturated carbonyl compounds. Food Technology and Biotechnology. 2004 ; 42( 4): 295-303.[citado 2024 out. 03 ]
Vancouver
Rodrigues JAR, Moran PJS, Conceicao GJA da, Fardelone LC. Recent advances in the biocatalytic asymmetric reduction of acetophenones and 'alfa', 'beta'-unsaturated carbonyl compounds. Food Technology and Biotechnology. 2004 ; 42( 4): 295-303.[citado 2024 out. 03 ]

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