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  • Source: Food Technology and Biotechnology. Unidade: FZEA

    Subjects: TECNOLOGIA DE ALIMENTOS, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS

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    • ABNT

      OKUTO, Paula Kiyomi; MATOS JUNIOR, Fernando Eustáquio de; FÁVARO-TRINDADE, Carmen Sílvia. Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, Zagreb, v. 51, n. 2, p. 171-182, 2013. Disponível em: < http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf >.
    • 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.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.Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
  • Source: Food Technology and Biotechnology. Unidade: FZEA

    Subjects: LIPÍDEOS, MICROENCAPSULAÇÃO

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    • ABNT

      GOMES, Graziela Veiga de Lara; SIMPLÍCIO, Izabella Aline Silva; SOUTO, Eliana B.; CARDOSO, Lisandro Pavie; PINHO, Samantha Cristina 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. Food Technology and Biotechnology, Zagreb, v. 51, n. 3, p. 383-391, 2013. Disponível em: < http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf >.
    • 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.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.Available from: http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf
  • Source: Food Technology and Biotechnology. Unidade: FFCLRP

    Subjects: ASPERGILLUS, OLIGOSSACARÍDEOS, BIOFILMES

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    • ABNT

      AZIANI, Guilherme; TERENZI, Héctor Francisco; JORGE, João Atílio; GUIMARÃES, Luis Henrique Souza. Production of fructooligosaccharides by Aspergillus phoenicis biofilm on polyethylene as inert support. Food Technology and Biotechnology, Zagreb, v. 50, n. 1, p. 40-45, 2012.
    • 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.
    • 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.
  • Source: Food Technology and Biotechnology. Unidades: IQ, IQSC

    Subjects: TECNOLOGIA DE ALIMENTOS, BIOTECNOLOGIA

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    • ABNT

      PIOVAN, Leandro; KAGOHARA, Edna; VALE, Juliana Alves; et al. Demethylation of N,N-Dimethylbenzenamine and N,N,3-Trimethylbenzenamine by Whole Cells of Aspergillus terreus. Food Technology and Biotechnology, Zagreb, v. 49, n. 4, p. 460-464, 2011. Disponível em: < http://www.ftb.com.hr/49/FTB_49-4_460.pdf >.
    • 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.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.Available from: http://www.ftb.com.hr/49/FTB_49-4_460.pdf
  • Source: Food Technology and Biotechnology. Unidades: IQ, IQSC

    Subjects: BACTÉRIAS, BIOTRANSFORMAÇÃO, QUÍMICA

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    • ABNT

      KAGOHARA, Edna; PELLIZARI, Vivian Helena; COMASSETO, João Valdir; ANDRADE, Leandro Helgueira; PORTO, André Luiz Meleiro. Biotransformations of substituted phenylethanols and acetophenones by environmental bacteria. Food Technology and Biotechnology, Zagreb, v. 46 n. 4, p. 381-387, 2008. Disponível em: < http://www.ftb.com.hr/46-381.pdf >.
    • 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.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.Available from: http://www.ftb.com.hr/46-381.pdf
  • Source: Food Technology and Biotechnology. Unidades: IQ, IQSC

    Assunto: QUÍMICA

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    • ABNT

      ASSIS, Leonardo Fernandes; KAGOHARA, Edna; OMORI, Álvaro Takeo; 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, Zagreb, v. 45, n. 4, p. 415-419, 2007. Disponível em: < http://www.ftb.com.hr/45-415.pdf >.
    • 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.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.Available from: http://www.ftb.com.hr/45-415.pdf
  • Source: Food Technology and Biotechnology. Unidade: FCF

    Subjects: LEITE FERMENTADO, IOGURTE, FERMENTAÇÃO LÁTICA

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    • ABNT

      PENNA, Ana Lúcia Barretto; CONVERTI, Attilio; OLIVEIRA, Maricê Nogueira de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, Zagreb, v. 44, n. 4, p. 517-520, 2006.
    • APA

      Penna, A. L. B., Converti, A., & Oliveira, M. N. de. (2006). Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, 44( 4), 517-520.
    • NLM

      Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.
    • Vancouver

      Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.
  • Source: Food Technology and Biotechnology. Unidade: FZEA

    Subjects: SOLUÇÕES, BIOTRANSFORMAÇÃO, MICROANÁLISE, ENZIMAS OXIRREDUTORAS

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      RODRIGUES, José Augusto R.; MORAN, Paulo J. S.; CONCEICAO, Gelson Jose Andrade da; FARDELONE, Lucídio Cristóvão. Recent advances in the biocatalytic asymmetric reduction of acetophenones and 'alfa', 'beta'-unsaturated carbonyl compounds. Food Technology and Biotechnology, Zagreb, v. 42, n. 4, p. 295-303, 2004.
    • 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.
    • 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.

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