ReP USP - Resultado da busca

Artigo de periodico
Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) (2021)
Santos, Priscila Dayane de Freitas; Rubio, Fernanda Thaís Vieira; Balieiro, Júlio Cesar de Carvalho ; Thomazini, Marcelo ; Fávaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidades: FMVZ, FZEA
Subjects: CAROTENOIDES, SECAGEM DE ALIMENTOS, PALMEIRAS
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ABNT
SANTOS, Priscila Dayane de Freitas; RUBIO, Fernanda Thaís Vieira; BALIEIRO, Júlio Cesar de Carvalho; THOMAZINI, Marcelo; FÁVARO-TRINDADE, Carmen Silvia. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.). LWT - Food Science and Technology, Amsterdam, v. 143, p. 1-8, 2021. Disponível em: < https://doi.org/10.1016/j.lwt.2021.111106 > DOI: 10.1016/j.lwt.2021.111106.
APA
Santos, P. D. de F., Rubio, F. T. V., Balieiro, J. C. de C., Thomazini, M., & Fávaro-Trindade, C. S. (2021). Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.). LWT - Food Science and Technology, 143, 1-8. doi:10.1016/j.lwt.2021.111106
NLM
Santos PD de F, Rubio FTV, Balieiro JC de C, Thomazini M, Fávaro-Trindade CS. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) [Internet]. LWT - Food Science and Technology. 2021 ; 143 1-8.Available from: https://doi.org/10.1016/j.lwt.2021.111106
Vancouver
Santos PD de F, Rubio FTV, Balieiro JC de C, Thomazini M, Fávaro-Trindade CS. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) [Internet]. LWT - Food Science and Technology. 2021 ; 143 1-8.Available from: https://doi.org/10.1016/j.lwt.2021.111106
Artigo de periodico
Microencapsulation as a tool to producing an extruded functional food (2020)
Fávaro-Trindade, Carmen Silvia ; Campanella, Osvaldo H.; Patel, Bhavesh; Silva, Marluci Palazzolli da; Comunian, Talita Aline; Federici, Enrico; Jones, Owen G.
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: EXTRUSÃO, PROANTOCIANIDINAS, ENCAPSULAMENTO ELETRÔNICO
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ABNT
FÁVARO-TRINDADE, Carmen Silvia; CAMPANELLA, Osvaldo H.; PATEL, Bhavesh; et al. Microencapsulation as a tool to producing an extruded functional food. LWT - Food Science and Technology, Amsterdam, v. 128, p. 1-8, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109433 > DOI: 10.1016/j.lwt.2020.109433.
APA
Fávaro-Trindade, C. S., Campanella, O. H., Patel, B., Silva, M. P. da, Comunian, T. A., Federici, E., & Jones, O. G. (2020). Microencapsulation as a tool to producing an extruded functional food. LWT - Food Science and Technology, 128, 1-8. doi:10.1016/j.lwt.2020.109433
NLM
Fávaro-Trindade CS, Campanella OH, Patel B, Silva MP da, Comunian TA, Federici E, Jones OG. Microencapsulation as a tool to producing an extruded functional food [Internet]. LWT - Food Science and Technology. 2020 ; 128 1-8.Available from: https://doi.org/10.1016/j.lwt.2020.109433
Vancouver
Fávaro-Trindade CS, Campanella OH, Patel B, Silva MP da, Comunian TA, Federici E, Jones OG. Microencapsulation as a tool to producing an extruded functional food [Internet]. LWT - Food Science and Technology. 2020 ; 128 1-8.Available from: https://doi.org/10.1016/j.lwt.2020.109433
Artigo de periodico
Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations (2020)
Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Saldaña, Erick; Patinho, Iliani ; Diniz, Julia Pereira; Melo, Priscilla Siqueira ; Pimentel Filho, Natan de Jesus; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE
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ABNT
MENEGALI, Beatriz Schmidt; SELANI, Miriam Mabel; SALDAÑA, Erick; et al. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, Amsterdam, v. 121, p. 1-8, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2019.108986 > DOI: 10.1016/j.lwt.2019.108986.
APA
Menegali, B. S., Selani, M. M., Saldaña, E., Patinho, I., Diniz, J. P., Melo, P. S., et al. (2020). Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, 121, 1-8. doi:10.1016/j.lwt.2019.108986
NLM
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.Available from: https://doi.org/10.1016/j.lwt.2019.108986
Vancouver
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.Available from: https://doi.org/10.1016/j.lwt.2019.108986
Artigo de periodico
Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction (2020)
Soares, A. D. S; Leite Júnior, B. R. D. C; Tribst, A. A. L; Augusto, Pedro Esteves Duarte ; Ramos, A. M
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, CAPRINOS LEITEIROS, ENZIMAS, HIDRÓLISE, LEITE, LIPASE, ULTRASSOM
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ABNT
SOARES, A. D. S; LEITE JÚNIOR, B. R. D. C; TRIBST, A. A. L; AUGUSTO, Pedro Esteves Duarte; RAMOS, A. M. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, Amsterdam, v. 130, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109636 > DOI: 10.1016/j.lwt.2020.109636.
APA
Soares, A. D. S., Leite Júnior, B. R. D. C., Tribst, A. A. L., Augusto, P. E. D., & Ramos, A. M. (2020). Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, 130, 1-7. doi:10.1016/j.lwt.2020.109636
NLM
Soares ADS, Leite Júnior BRDC, Tribst AAL, Augusto PED, Ramos AM. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction [Internet]. LWT - Food Science and Technology. 2020 ; 130 1-7.Available from: https://doi.org/10.1016/j.lwt.2020.109636
Vancouver
Soares ADS, Leite Júnior BRDC, Tribst AAL, Augusto PED, Ramos AM. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction [Internet]. LWT - Food Science and Technology. 2020 ; 130 1-7.Available from: https://doi.org/10.1016/j.lwt.2020.109636
Artigo de periodico
Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties (2020)
Ferreira, Suzane Martins; Capriles, Vanessa Dias; Conti-Silva, Ana Carolina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: CEREAIS, EXTRUSÃO, MILHO, SUPERFÍCIES DE RESPOSTA, TECNOLOGIA DE ALIMENTOS
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ABNT
FERREIRA, Suzane Martins; CAPRILES, Vanessa Dias; CONTI-SILVA, Ana Carolina. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, Amsterdam, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.110390 > DOI: 10.1016/j.lwt.2020.110390.
APA
Ferreira, S. M., Capriles, V. D., & Conti-Silva, A. C. (2020). Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, 1-7. doi:10.1016/j.lwt.2020.110390
NLM
Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties [Internet]. LWT - Food Science and Technology. 2020 ; 1-7.Available from: https://doi.org/10.1016/j.lwt.2020.110390
Vancouver
Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties [Internet]. LWT - Food Science and Technology. 2020 ; 1-7.Available from: https://doi.org/10.1016/j.lwt.2020.110390
Artigo de periodico
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages (2020)
Carvalho, Francisco Allan Leandro de ; Munekata, Paulo Eduardo Sichetti ; Pateiro, Mirian; Campagnol, Paulo Cezar Bastianello ; Domínguez, Rubén ; Trindade, Marco Antonio ; Lorenzo Rodrigues, José Manuel
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: PLANTAS OLEAGINOSAS, LINHAÇA, GORDURAS, COMPOSTOS VOLÁTEIS
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ABNT
CARVALHO, Francisco Allan Leandro de; MUNEKATA, Paulo Eduardo Sichetti; PATEIRO, Mirian; et al. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, Amsterdam, v. 122, p. 1-10, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109052 > DOI: 10.1016/j.lwt.2020.109052.
APA
Carvalho, F. A. L. de, Munekata, P. E. S., Pateiro, M., Campagnol, P. C. B., Domínguez, R., Trindade, M. A., & Lorenzo Rodrigues, J. M. (2020). Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, 122, 1-10. doi:10.1016/j.lwt.2020.109052
NLM
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.Available from: https://doi.org/10.1016/j.lwt.2020.109052
Vancouver
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.Available from: https://doi.org/10.1016/j.lwt.2020.109052
Artigo de periodico
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content (2020)
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Monteiro, Magali; Conti-Silva, Ana Carolina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: MILHO, ÓLEOS VEGETAIS, TEMPERATURA, ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, EXTRUSÃO
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ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo; JANZANTTI, Natália Soares; MONTEIRO, Magali; CONTI-SILVA, Ana Carolina. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content. LWT - Food Science and Technology, Amsterdam, v. 122, p. 1-9, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2019.109001 > DOI: 10.1016/j.lwt.2019.109001.
APA
Menis-Henrique, M. E. C., Janzantti, N. S., Monteiro, M., & Conti-Silva, A. C. (2020). Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content. LWT - Food Science and Technology, 122, 1-9. doi:10.1016/j.lwt.2019.109001
NLM
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-9.Available from: https://doi.org/10.1016/j.lwt.2019.109001
Vancouver
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-9.Available from: https://doi.org/10.1016/j.lwt.2019.109001
Artigo de periodico
Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration (2020)
Paesani, Candela; Sciarini, Lorena S; Moiraghi, Malena; Salvucci, Emiliano; Prado, Samira Bernardino Ramos do; Pérez, Gabriela Teresa; Fabi, João Paulo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: TRIGO, ÁCIDOS GRAXOS, FERMENTAÇÃO
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ABNT
PAESANI, Candela; SCIARINI, Lorena S; MOIRAGHI, Malena; et al. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, Amsterdam, v. 134, p. 1-7 art. 110253, 2020. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2020.110253 > DOI: 10.1016/j.lwt.2020.110253.
APA
Paesani, C., Sciarini, L. S., Moiraghi, M., Salvucci, E., Prado, S. B. R. do, Pérez, G. T., & Fabi, J. P. (2020). Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, 134, 1-7 art. 110253. doi:10.1016/j.lwt.2020.110253
NLM
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.Available from: http://dx.doi.org/10.1016/j.lwt.2020.110253
Vancouver
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.Available from: http://dx.doi.org/10.1016/j.lwt.2020.110253
Artigo de periodico
Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir (2020)
Maldonado, Rafael Resende; Goldbeck, Rosana; Kamimura, Eliana Setsuko ; Pedreira, Ana Júlia Rocha Mendes; Cristianini, Leonardo Buzaneli; Guidi, Maria Fernanda; Capato, Marina Oliveira; Ávila, Patrícia Félix
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: FERMENTAÇÃO, DESIDRATAÇÃO, FRUTAS, OLIGOSSACARÍDEOS
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ABNT
MALDONADO, Rafael Resende; GOLDBECK, Rosana; KAMIMURA, Eliana Setsuko; et al. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. LWT - Food Science and Technology, Amsterdam, v. 132, p. 1-9, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109819 > DOI: 10.1016/j.lwt.2020.109819.
APA
Maldonado, R. R., Goldbeck, R., Kamimura, E. S., Pedreira, A. J. R. M., Cristianini, L. B., Guidi, M. F., et al. (2020). Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. LWT - Food Science and Technology, 132, 1-9. doi:10.1016/j.lwt.2020.109819
NLM
Maldonado RR, Goldbeck R, Kamimura ES, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir [Internet]. LWT - Food Science and Technology. 2020 ; 132 1-9.Available from: https://doi.org/10.1016/j.lwt.2020.109819
Vancouver
Maldonado RR, Goldbeck R, Kamimura ES, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir [Internet]. LWT - Food Science and Technology. 2020 ; 132 1-9.Available from: https://doi.org/10.1016/j.lwt.2020.109819
Artigo de periodico
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour (2020)
Pires, Manoela Alves ; Munekata, Paulo Eduardo Sichetti ; Trindade, Marco Antonio ; Barros, Julliane Carvalho ; Rodrigues, Isabela
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: ÁCIDOS GRAXOS OMEGA 3, CARNES E DERIVADOS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
PIRES, Manoela Alves; MUNEKATA, Paulo Eduardo Sichetti; TRINDADE, Marco Antonio; BARROS, Julliane Carvalho; RODRIGUES, Isabela. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. LWT - Food Science and Technology, Amsterdam, v. 119, p. 1-6, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2019.108907 > DOI: 10.1016/j.lwt.2019.108907.
APA
Pires, M. A., Munekata, P. E. S., Trindade, M. A., Barros, J. C., & Rodrigues, I. (2020). Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. LWT - Food Science and Technology, 119, 1-6. doi:10.1016/j.lwt.2019.108907
NLM
Pires MA, Munekata PES, Trindade MA, Barros JC, Rodrigues I. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour [Internet]. LWT - Food Science and Technology. 2020 ; 119 1-6.Available from: https://doi.org/10.1016/j.lwt.2019.108907
Vancouver
Pires MA, Munekata PES, Trindade MA, Barros JC, Rodrigues I. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour [Internet]. LWT - Food Science and Technology. 2020 ; 119 1-6.Available from: https://doi.org/10.1016/j.lwt.2019.108907
Artigo de periodico
Gamma irradiation of common beans: effect on nutritional and technological properties (2019)
Lima, Dâmaris Carvalho ; Miano, Alberto Claudio ; Augusto, Pedro Esteves Duarte ; Arthur, Valter
Source: LWT - Food Science and Technology. Unidades: ESALQ, CENA
Subjects: IRRADIAÇÃO DE ALIMENTOS, GRÃOS, FEIJÃO, LEGUMINOSAS DE GRÃO
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ABNT
LIMA, Dâmaris Carvalho; MIANO, Alberto Claudio; AUGUSTO, Pedro Esteves Duarte; ARTHUR, Valter. Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology, Amsterdam, v. 116, 2019. DOI: 10.1016/j.lwt.2019.108539.
APA
Lima, D. C., Miano, A. C., Augusto, P. E. D., & Arthur, V. (2019). Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology, 116. doi:10.1016/j.lwt.2019.108539
NLM
Lima DC, Miano AC, Augusto PED, Arthur V. Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology. 2019 ; 116
Vancouver
Lima DC, Miano AC, Augusto PED, Arthur V. Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology. 2019 ; 116
Artigo de periodico
Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products (2019)
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Andriot, Isabelle; Sémon, Etienne; Berdeaux, Olivier; Schlich, Pascal; Silva, Ana Carolina Conti e
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, EXTRUSÃO, LIPÍDEOS, MASTIGAÇÃO, MILHO, QUEIJO
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ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo; JANZANTTI, Natália Soares; ANDRIOT, Isabelle; et al. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, Amsterdam, v. 105, p. 30-36, 2019. Disponível em: < https://www.sciencedirect.com/science/article/pii/S0023643819300635?via%3Dihub#! > DOI: doi.org/10.1016/j.lwt.2019.01.052.
APA
Menis-Henrique, M. E. C., Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., & Silva, A. C. C. e. (2019). Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. doi:doi.org/10.1016/j.lwt.2019.01.052
NLM
Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Silva ACC e. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products [Internet]. LWT - Food Science and Technology. 2019 ; 105 30-36.Available from: https://www.sciencedirect.com/science/article/pii/S0023643819300635?via%3Dihub#!
Vancouver
Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Silva ACC e. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products [Internet]. LWT - Food Science and Technology. 2019 ; 105 30-36.Available from: https://www.sciencedirect.com/science/article/pii/S0023643819300635?via%3Dihub#!
Artigo de periodico
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil (2019)
Rios-Mera, Juan Dario ; Saldaña Villa, Erick Manuel ; Ramírez, Y; Auquiñivín, E. A; Alvim, I. D; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ÓLEOS ANIMAIS, PEIXES, PROTEÍNAS DE PLANTAS, SOJA, FIBRAS VEGETAIS
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ABNT
RIOS-MERA, Juan Dario; SALDAÑA VILLA, Erick Manuel; RAMÍREZ, Y; et al. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, Amsterdam, v. 116 art. 108555, p. 1-7, 2019. Disponível em: < https://doi.org/10.1016/j.lwt.2019.108555 > DOI: 10.1016/j.lwt.2019.108555.
APA
Rios-Mera, J. D., Saldaña Villa, E. M., Ramírez, Y., Auquiñivín, E. A., Alvim, I. D., & Contreras-Castillo, C. J. (2019). Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, 116 art. 108555, 1-7. doi:10.1016/j.lwt.2019.108555
NLM
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.Available from: https://doi.org/10.1016/j.lwt.2019.108555
Vancouver
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.Available from: https://doi.org/10.1016/j.lwt.2019.108555
Artigo de periodico
Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour (2019)
Bredariol, Priscila; Spatti, Marcela; Vanin, Fernanda Maria
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: COZIMENTO, PÃO, AMIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BREDARIOL, Priscila; SPATTI, Marcela; VANIN, Fernanda Maria. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. LWT - Food Science and Technology, Amsterdam, v. 111, p. 737-743, 2019. Disponível em: < https://doi.org/10.1016/j.lwt.2019.05.094 > DOI: 10.1016/j.lwt.2019.05.094.
APA
Bredariol, P., Spatti, M., & Vanin, F. M. (2019). Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. LWT - Food Science and Technology, 111, 737-743. doi:10.1016/j.lwt.2019.05.094
NLM
Bredariol P, Spatti M, Vanin FM. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour [Internet]. LWT - Food Science and Technology. 2019 ; 111 737-743.Available from: https://doi.org/10.1016/j.lwt.2019.05.094
Vancouver
Bredariol P, Spatti M, Vanin FM. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour [Internet]. LWT - Food Science and Technology. 2019 ; 111 737-743.Available from: https://doi.org/10.1016/j.lwt.2019.05.094
Artigo de periodico
Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream (2019)
Borges, Danielle Oliveira; Matsuo, Mariana Mitiko; Bogsan, Cristina Stewart Bittencourt ; Silva, Tatiane Ferreira da; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ÁCIDO LINOLEICO, LISTERIA, LEITE FERMENTADO
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ABNT
BORGES, Danielle Oliveira; MATSUO, Mariana Mitiko; BOGSAN, Cristina Stewart Bittencourt; et al. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT - Food Science and Technology, Amsterdam, v. 107, p. 264-271, 2019. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2019.02.085 > DOI: 10.1016/j.lwt.2019.02.085.
APA
Borges, D. O., Matsuo, M. M., Bogsan, C. S. B., Silva, T. F. da, Casarotti, S. N., & Penna, A. L. B. (2019). Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT - Food Science and Technology, 107, 264-271. doi:10.1016/j.lwt.2019.02.085
NLM
Borges DO, Matsuo MM, Bogsan CSB, Silva TF da, Casarotti SN, Penna ALB. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream [Internet]. LWT - Food Science and Technology. 2019 ; 107 264-271.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.085
Vancouver
Borges DO, Matsuo MM, Bogsan CSB, Silva TF da, Casarotti SN, Penna ALB. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream [Internet]. LWT - Food Science and Technology. 2019 ; 107 264-271.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.085
Artigo de periodico
Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters (2019)
Soares, Ariana de Souza; Augusto, Pedro Esteves Duarte; Leite Júnior, Bruno Ricardo de Castro; Nogueira, Camila Archette; Vieira, Érica Nascif Rufino; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo Cesar; Ramos, Afonso Mota
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ATIVAÇÃO ENZIMÁTICA, AÇÚCAR, HIDRÓLISE, SACAROSE, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Ariana de Souza; AUGUSTO, Pedro Esteves Duarte; LEITE JÚNIOR, Bruno Ricardo de Castro; et al. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters. LWT - Food Science and Technology, Amsterdam, v. 107, p. 164-170, 2019. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2019.02.083 > DOI: 10.1016/j.lwt.2019.02.083.
APA
Soares, A. de S., Augusto, P. E. D., Leite Júnior, B. R. de C., Nogueira, C. A., Vieira, É. N. R., Barros, F. A. R. de, et al. (2019). Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters. LWT - Food Science and Technology, 107, 164-170. doi:10.1016/j.lwt.2019.02.083
NLM
Soares A de S, Augusto PED, Leite Júnior BR de C, Nogueira CA, Vieira ÉNR, Barros FAR de, Stringheta PC, Ramos AM. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters [Internet]. LWT - Food Science and Technology. 2019 ; 107 164-170.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.083
Vancouver
Soares A de S, Augusto PED, Leite Júnior BR de C, Nogueira CA, Vieira ÉNR, Barros FAR de, Stringheta PC, Ramos AM. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters [Internet]. LWT - Food Science and Technology. 2019 ; 107 164-170.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.083
Artigo de periodico
Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content (2019)
Pires, Manoela Alves ; Santos, Isabela Rodrigues dos; Barros, Julliane Carvalho; Trindade, Marco Antonio
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: CARNES E DERIVADOS, EMBUTIDOS, BORAGINACEAE
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ABNT
PIRES, Manoela Alves; SANTOS, Isabela Rodrigues dos; BARROS, Julliane Carvalho; TRINDADE, Marco Antonio. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content. LWT - Food Science and Technology, Amsterdam, v. 109, p. 47-54, 2019. Disponível em: < https://doi.org/10.1016/j.lwt.2019.04.009 > DOI: 10.1016/j.lwt.2019.04.009.
APA
Pires, M. A., Santos, I. R. dos, Barros, J. C., & Trindade, M. A. (2019). Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content. LWT - Food Science and Technology, 109, 47-54. doi:10.1016/j.lwt.2019.04.009
NLM
Pires MA, Santos IR dos, Barros JC, Trindade MA. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content [Internet]. LWT - Food Science and Technology. 2019 ; 109 47-54.Available from: https://doi.org/10.1016/j.lwt.2019.04.009
Vancouver
Pires MA, Santos IR dos, Barros JC, Trindade MA. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content [Internet]. LWT - Food Science and Technology. 2019 ; 109 47-54.Available from: https://doi.org/10.1016/j.lwt.2019.04.009
Artigo de periodico
Pasteurization efficiency of donor human milk processed by microwave heating (2019)
Leite, Juliana Abigail S ; Migotto, Aurea M. A; Landgraf, Mariza ; Quintal, Virginia Spinola; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidades: FCF, EP
Subjects: PASTEURIZAÇÃO, LEITE MATERNO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Juliana Abigail S; MIGOTTO, Aurea M. A; LANDGRAF, Mariza; et al. Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, Amsterdam, v. 115, p. 1-6 art. 108466 , 2019. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2019.108466 > DOI: 10.1016/j.lwt.2019.108466.
APA
Leite, J. A. S., Migotto, A. M. A., Landgraf, M., Quintal, V. S., Gut, J. A. W., & Tadini, C. C. (2019). Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, 115, 1-6 art. 108466 . doi:10.1016/j.lwt.2019.108466
NLM
Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .Available from: http://dx.doi.org/10.1016/j.lwt.2019.108466
Vancouver
Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .Available from: http://dx.doi.org/10.1016/j.lwt.2019.108466
Artigo de periodico
Gamma irradiation of common beans: effect on nutritional and technological properties (2019)
Lima, Dâmaris Carvalho; Miano, Alberto Claudio ; Augusto, Pedro Esteves Duarte ; Arthur, Valter
Source: LWT - Food Science and Technology. Unidades: ESALQ, CENA
Subjects: FEIJÃO, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO GAMA, TECNOLOGIA DE ALIMENTOS, VALOR NUTRITIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIMA, Dâmaris Carvalho; MIANO, Alberto Claudio; AUGUSTO, Pedro Esteves Duarte; ARTHUR, Valter. Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology, Amsterdam, v. 116, p. 1-5, 2019. Disponível em: < https://doi.org/10.1016/j.lwt.2019.108539 > DOI: 10.1016/j.lwt.2019.108539.
APA
Lima, D. C., Miano, A. C., Augusto, P. E. D., & Arthur, V. (2019). Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology, 116, 1-5. doi:10.1016/j.lwt.2019.108539
NLM
Lima DC, Miano AC, Augusto PED, Arthur V. Gamma irradiation of common beans: effect on nutritional and technological properties [Internet]. LWT - Food Science and Technology. 2019 ; 116 1-5.Available from: https://doi.org/10.1016/j.lwt.2019.108539
Vancouver
Lima DC, Miano AC, Augusto PED, Arthur V. Gamma irradiation of common beans: effect on nutritional and technological properties [Internet]. LWT - Food Science and Technology. 2019 ; 116 1-5.Available from: https://doi.org/10.1016/j.lwt.2019.108539
Artigo de periodico
Formation of lycopene-loaded hydrolysed collagen particles by supercritical impregnation (2019)
Aredo, Victor; Passalacqua, Estela Selaro; Pratavieira, Sebastião; Oliveira, Alessandra Lopes de
Source: LWT - Food Science and Technology. Unidades: IFSC, FZEA
Subjects: PROCESSAMENTO DE ALIMENTOS, CAROTENOIDES, COLÁGENO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AREDO, Victor; PASSALACQUA, Estela Selaro; PRATAVIEIRA, Sebastião; OLIVEIRA, Alessandra Lopes de. Formation of lycopene-loaded hydrolysed collagen particles by supercritical impregnation. LWT - Food Science and Technology, Amsterdam, v. 110, p. 158-167, 2019. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2019.04.055 > DOI: 10.1016/j.lwt.2019.04.055.
APA
Aredo, V., Passalacqua, E. S., Pratavieira, S., & Oliveira, A. L. de. (2019). Formation of lycopene-loaded hydrolysed collagen particles by supercritical impregnation. LWT - Food Science and Technology, 110, 158-167. doi:10.1016/j.lwt.2019.04.055
NLM
Aredo V, Passalacqua ES, Pratavieira S, Oliveira AL de. Formation of lycopene-loaded hydrolysed collagen particles by supercritical impregnation [Internet]. LWT - Food Science and Technology. 2019 ; 110 158-167.Available from: http://dx.doi.org/10.1016/j.lwt.2019.04.055
Vancouver
Aredo V, Passalacqua ES, Pratavieira S, Oliveira AL de. Formation of lycopene-loaded hydrolysed collagen particles by supercritical impregnation [Internet]. LWT - Food Science and Technology. 2019 ; 110 158-167.Available from: http://dx.doi.org/10.1016/j.lwt.2019.04.055

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