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Artigo de periodico
Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution (2020)
Alcântara, Rafael Grassi de; Fukumasu, Heidge ; Raspantini, Paulo Cesar Fabricio; Raspantini, Leonila Ester Reinert; Steel, Caroline Joy; Oliveira, Ludmilla de Carvalho; Carvalho, Rosemary Aparecida de ; Vanin, Fernanda Maria
Fonte: Journal of Food Quality. Unidades: FMVZ, FZEA
Assuntos: COZIMENTO, PANIFICAÇÃO, AMIDO, FARINHA DE TRIGO, PÃO, DIGESTIBILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALCÂNTARA, Rafael Grassi de et al. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, v. 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1155/2020/9245035. Acesso em: 23 out. 2025.
APA
Alcântara, R. G. de, Fukumasu, H., Raspantini, P. C. F., Raspantini, L. E. R., Steel, C. J., Oliveira, L. de C., et al. (2020). Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, 2020, 1-13. doi:10.1155/2020/9245035
NLM
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2025 out. 23 ] Available from: https://doi.org/10.1155/2020/9245035
Vancouver
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2025 out. 23 ] Available from: https://doi.org/10.1155/2020/9245035
Artigo de periodico
Functional dehydrated foods for health preservation (2018)
Morais, Rui Manuel Santos Costa; Morais, Alcina M. M. B. de; Dammak, Ilyes; Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral; Laguerre, Jean-Claude; Afonso, M. João; Ramalhosa, Elsa C. D.
Fonte: Journal of Food Quality. Unidade: FZEA
Assuntos: ALIMENTOS DESIDRATADOS, ALIMENTOS FUNCIONAIS, SECAGEM DE ALIMENTOS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORAIS, Rui Manuel Santos Costa et al. Functional dehydrated foods for health preservation. Journal of Food Quality, v. 2018, p. 1-29, 2018Tradução . . Disponível em: https://doi.org/10.1155/2018/1739636. Acesso em: 23 out. 2025.
APA
Morais, R. M. S. C., Morais, A. M. M. B. de, Dammak, I., Bonilla Lagos, M. J., Sobral, P. J. do A., Laguerre, J. -C., et al. (2018). Functional dehydrated foods for health preservation. Journal of Food Quality, 2018, 1-29. doi:10.1155/2018/1739636
NLM
Morais RMSC, Morais AMMB de, Dammak I, Bonilla Lagos MJ, Sobral PJ do A, Laguerre J-C, Afonso MJ, Ramalhosa ECD. Functional dehydrated foods for health preservation [Internet]. Journal of Food Quality. 2018 ; 2018 1-29.[citado 2025 out. 23 ] Available from: https://doi.org/10.1155/2018/1739636
Vancouver
Morais RMSC, Morais AMMB de, Dammak I, Bonilla Lagos MJ, Sobral PJ do A, Laguerre J-C, Afonso MJ, Ramalhosa ECD. Functional dehydrated foods for health preservation [Internet]. Journal of Food Quality. 2018 ; 2018 1-29.[citado 2025 out. 23 ] Available from: https://doi.org/10.1155/2018/1739636
Artigo de periodico
The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers (2017)
Pires, Manoela Alves ; Munekata, Paulo Eduardo Sichetti ; Villanueva, Nilda Doris Montes; Tonin, Fernando Gustavo ; Baldin, Juliana Cristina ; Rocha, Yana Jorge Polizer ; Carvalho, Larissa Tátero ; Rodrigues, Isabela ; Trindade, Marco Antonio
Fonte: Journal of Food Quality. Unidade: FZEA
Assuntos: ANTIOXIDANTES, HAMBÚRGUER, CHÁ, ALECRIM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRES, Manoela Alves et al. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers. Journal of Food Quality, v. 2017, p. 1-6, 2017Tradução . . Disponível em: https://doi.org/10.1155/2017/2409527. Acesso em: 23 out. 2025.
APA
Pires, M. A., Munekata, P. E. S., Villanueva, N. D. M., Tonin, F. G., Baldin, J. C., Rocha, Y. J. P., et al. (2017). The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers. Journal of Food Quality, 2017, 1-6. doi:10.1155/2017/2409527
NLM
Pires MA, Munekata PES, Villanueva NDM, Tonin FG, Baldin JC, Rocha YJP, Carvalho LT, Rodrigues I, Trindade MA. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers [Internet]. Journal of Food Quality. 2017 ; 2017 1-6.[citado 2025 out. 23 ] Available from: https://doi.org/10.1155/2017/2409527
Vancouver
Pires MA, Munekata PES, Villanueva NDM, Tonin FG, Baldin JC, Rocha YJP, Carvalho LT, Rodrigues I, Trindade MA. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers [Internet]. Journal of Food Quality. 2017 ; 2017 1-6.[citado 2025 out. 23 ] Available from: https://doi.org/10.1155/2017/2409527
Artigo de periodico
Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability (2006)
Castro, Inar Alves de ; Motizuki, Miriam; Murai, Hélcio; Chiu, Ming Chih; Silva, Rui Sérgio dos Santos Ferreira da
Fonte: Journal of Food Quality. Unidade: FCF
Assuntos: BEBIDAS (ANÁLISE SENSORIAL), EMBALAGENS DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, ENGENHARIA DE ALIMENTOS, ARMAZENAGEM EM ATMOSFERA MODIFICADA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTRO, Inar Alves de et al. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality, v. 29, n. 3, p. 203-215, 2006Tradução . . Acesso em: 23 out. 2025.
APA
Castro, I. A. de, Motizuki, M., Murai, H., Chiu, M. C., & Silva, R. S. dos S. F. da. (2006). Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality, 29( 3), 203-215.
NLM
Castro IA de, Motizuki M, Murai H, Chiu MC, Silva RS dos SF da. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality. 2006 ; 29( 3): 203-215.[citado 2025 out. 23 ]
Vancouver
Castro IA de, Motizuki M, Murai H, Chiu MC, Silva RS dos SF da. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality. 2006 ; 29( 3): 203-215.[citado 2025 out. 23 ]

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