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Artigo de periodico
Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch (2021)
Puelles-Román, Jeniffer; Barroso, Noadia Genuario; Cruz-Tirado, Jam Pier; Tapia-Blacido, Delia Rita ; Angelats-Silva, Luis M.; Barraza-Jáuregui, Gabriela; Siche, Raul
Source: Journal of Food Process Engineering. Unidade: FFCLRP
Subjects: AMIDO, INDÚSTRIA DE ALIMENTOS, RECOZIMENTO
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ABNT
PUELLES-ROMÁN, Jeniffer et al. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering, v. 44, n. 6, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13702. Acesso em: 27 dez. 2024.
APA
Puelles-Román, J., Barroso, N. G., Cruz-Tirado, J. P., Tapia-Blacido, D. R., Angelats-Silva, L. M., Barraza-Jáuregui, G., & Siche, R. (2021). Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering, 44( 6). doi:10.1111/jfpe.13702
NLM
Puelles-Román J, Barroso NG, Cruz-Tirado JP, Tapia-Blacido DR, Angelats-Silva LM, Barraza-Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch [Internet]. Journal of Food Process Engineering. 2021 ; 44( 6):[citado 2024 dez. 27 ] Available from: https://doi.org/10.1111/jfpe.13702
Vancouver
Puelles-Román J, Barroso NG, Cruz-Tirado JP, Tapia-Blacido DR, Angelats-Silva LM, Barraza-Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch [Internet]. Journal of Food Process Engineering. 2021 ; 44( 6):[citado 2024 dez. 27 ] Available from: https://doi.org/10.1111/jfpe.13702
Artigo de periodico
Evaluation of the milk clotting properties of an aspartic peptidase secreted by Rhizopus microsporus (2020)
Silva, Ronivaldo Rodrigues da ; Souto, Tatiane Beltramini; Rosa, Nathalia Gonsales da ; Oliveira, Lilian Caroline Gonçalves de ; Juliano, Maria Aparecida; Juliano, Luiz ; Rosa, José César ; Cabral, Hamilton
Source: Preparative Biochemistry & Biotechnology. Unidades: FCFRP, FMRP
Subjects: QUEIJO, INDÚSTRIA DE ALIMENTOS, ENZIMAS, FUNGOS, COAGULAÇÃO
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ABNT
SILVA, Ronivaldo Rodrigues da et al. Evaluation of the milk clotting properties of an aspartic peptidase secreted by Rhizopus microsporus. Preparative Biochemistry & Biotechnology, v. 50, n. 3, p. 226-233, 2020Tradução . . Disponível em: https://doi.org/10.1080/10826068.2019.1683861. Acesso em: 27 dez. 2024.
APA
Silva, R. R. da, Souto, T. B., Rosa, N. G. da, Oliveira, L. C. G. de, Juliano, M. A., Juliano, L., et al. (2020). Evaluation of the milk clotting properties of an aspartic peptidase secreted by Rhizopus microsporus. Preparative Biochemistry & Biotechnology, 50( 3), 226-233. doi:10.1080/10826068.2019.1683861
NLM
Silva RR da, Souto TB, Rosa NG da, Oliveira LCG de, Juliano MA, Juliano L, Rosa JC, Cabral H. Evaluation of the milk clotting properties of an aspartic peptidase secreted by Rhizopus microsporus [Internet]. Preparative Biochemistry & Biotechnology. 2020 ; 50( 3): 226-233.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1080/10826068.2019.1683861
Vancouver
Silva RR da, Souto TB, Rosa NG da, Oliveira LCG de, Juliano MA, Juliano L, Rosa JC, Cabral H. Evaluation of the milk clotting properties of an aspartic peptidase secreted by Rhizopus microsporus [Internet]. Preparative Biochemistry & Biotechnology. 2020 ; 50( 3): 226-233.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1080/10826068.2019.1683861
Artigo de periodico
Potential of microalgae carotenoids for industrial application (2019)
Gomes, Eleane de Almeida Cezare; Silva, Lauris Del Carmen Majía da ; Mora, Lina Susana Pérez ; Matsudo, Marcelo Chuei ; Camargo, Lívia S. Ferreira; Singh, Anil Kumar ; Carvalho, João Carlos Monteiro de
Source: Applied Biochemistry and Biotechnology. Unidade: FCF
Subjects: MICROALGAS, CAROTENOIDES, INDÚSTRIA DE ALIMENTOS
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ABNT
GOMES, Eleane de Almeida Cezare et al. Potential of microalgae carotenoids for industrial application. Applied Biochemistry and Biotechnology, v. 188, p. 602-634, 2019Tradução . . Disponível em: https://doi.org/10.1007/s12010-018-02945-4. Acesso em: 27 dez. 2024.
APA
Gomes, E. de A. C., Silva, L. D. C. M. da, Mora, L. S. P., Matsudo, M. C., Camargo, L. S. F., Singh, A. K., & Carvalho, J. C. M. de. (2019). Potential of microalgae carotenoids for industrial application. Applied Biochemistry and Biotechnology, 188, 602-634. doi:10.1007/s12010-018-02945-4
NLM
Gomes E de AC, Silva LDCM da, Mora LSP, Matsudo MC, Camargo LSF, Singh AK, Carvalho JCM de. Potential of microalgae carotenoids for industrial application [Internet]. Applied Biochemistry and Biotechnology. 2019 ; 188 602-634.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1007/s12010-018-02945-4
Vancouver
Gomes E de AC, Silva LDCM da, Mora LSP, Matsudo MC, Camargo LSF, Singh AK, Carvalho JCM de. Potential of microalgae carotenoids for industrial application [Internet]. Applied Biochemistry and Biotechnology. 2019 ; 188 602-634.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1007/s12010-018-02945-4
Trabalho de evento-anais periodico
Food safety: new challenge for PDT and photo reaction in general (Conference Presentation) (2019)
Bagnato, Vanderlei Salvador
Source: Proceedings of SPIE. Conference titles: International Photodynamic Association World Congress - IPA. Unidade: IFSC
Subjects: TERAPIA FOTODINÂMICA, INDÚSTRIA DE ALIMENTOS, RADIAÇÃO ULTRAVIOLETA
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ABNT
BAGNATO, Vanderlei Salvador. Food safety: new challenge for PDT and photo reaction in general (Conference Presentation). Proceedings of SPIE. Bellingham: International Society for Optical Engineering - SPIE. Disponível em: https://doi.org/10.1117/12.2530660. Acesso em: 27 dez. 2024. , 2019
APA
Bagnato, V. S. (2019). Food safety: new challenge for PDT and photo reaction in general (Conference Presentation). Proceedings of SPIE. Bellingham: International Society for Optical Engineering - SPIE. doi:10.1117/12.2530660
NLM
Bagnato VS. Food safety: new challenge for PDT and photo reaction in general (Conference Presentation) [Internet]. Proceedings of SPIE. 2019 ; 11070 110700L.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1117/12.2530660
Vancouver
Bagnato VS. Food safety: new challenge for PDT and photo reaction in general (Conference Presentation) [Internet]. Proceedings of SPIE. 2019 ; 11070 110700L.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1117/12.2530660
Artigo de periodico
Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil (2018)
Malacrida, Cassia Roberta; Moraes, Izabel Cristina Freitas; Rosso, Veridiana Vera de; Rodrigues, Christianne Elisabete da Costa; Souza, Allan Chiea de
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: ÓLEOS VEGETAIS, PEQUI, PRENSAGEM, ENZIMAS, INDÚSTRIA DE ALIMENTOS, INDÚSTRIA FARMACÊUTICA
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ABNT
MALACRIDA, Cassia Roberta et al. Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil. Journal of Food Processing and Preservation, v. 42, n. 12, p. 1-6, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpp.13828. Acesso em: 27 dez. 2024.
APA
Malacrida, C. R., Moraes, I. C. F., Rosso, V. V. de, Rodrigues, C. E. da C., & Souza, A. C. de. (2018). Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil. Journal of Food Processing and Preservation, 42( 12), 1-6. doi:10.1111/jfpp.13828
NLM
Malacrida CR, Moraes ICF, Rosso VV de, Rodrigues CE da C, Souza AC de. Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil [Internet]. Journal of Food Processing and Preservation. 2018 ; 42( 12): 1-6.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1111/jfpp.13828
Vancouver
Malacrida CR, Moraes ICF, Rosso VV de, Rodrigues CE da C, Souza AC de. Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil [Internet]. Journal of Food Processing and Preservation. 2018 ; 42( 12): 1-6.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1111/jfpp.13828
Artigo de periodico
Food industry and processing technology: on time to harmonize technology and social drivers (2018)
Silva, Vivian Lara dos Santos; Sereno, Alberto M.; Sobral, Paulo José do Amaral
Source: Food Engineering Reviews. Unidade: FZEA
Subjects: INDÚSTRIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, VALOR (ADMINISTRAÇÃO), SATISFAÇÃO DO CONSUMIDOR
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ABNT
SILVA, Vivian Lara dos Santos e SERENO, Alberto M. e SOBRAL, Paulo José do Amaral. Food industry and processing technology: on time to harmonize technology and social drivers. Food Engineering Reviews, v. 10, n. 1, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1007/s12393-017-9164-8. Acesso em: 27 dez. 2024.
APA
Silva, V. L. dos S., Sereno, A. M., & Sobral, P. J. do A. (2018). Food industry and processing technology: on time to harmonize technology and social drivers. Food Engineering Reviews, 10( 1), 1-13. doi:10.1007/s12393-017-9164-8
NLM
Silva VL dos S, Sereno AM, Sobral PJ do A. Food industry and processing technology: on time to harmonize technology and social drivers [Internet]. Food Engineering Reviews. 2018 ; 10( 1): 1-13.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1007/s12393-017-9164-8
Vancouver
Silva VL dos S, Sereno AM, Sobral PJ do A. Food industry and processing technology: on time to harmonize technology and social drivers [Internet]. Food Engineering Reviews. 2018 ; 10( 1): 1-13.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1007/s12393-017-9164-8
Artigo de periodico
Recent food applications of microbial surfactants (2018)
Nitschke, Marcia ; Silva, Sumária Sousa e
Source: Critical Reviews in Food Science and Nutrition. Unidade: IQSC
Subjects: ALIMENTOS, INDÚSTRIA DE ALIMENTOS
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ABNT
NITSCHKE, Marcia e SILVA, Sumária Sousa e. Recent food applications of microbial surfactants. Critical Reviews in Food Science and Nutrition, v. 58, n. 4, p. 631-638, 2018Tradução . . Disponível em: https://doi.org/10.1080/10408398.2016.1208635. Acesso em: 27 dez. 2024.
APA
Nitschke, M., & Silva, S. S. e. (2018). Recent food applications of microbial surfactants. Critical Reviews in Food Science and Nutrition, 58( 4), 631-638. doi:10.1080/10408398.2016.1208635
NLM
Nitschke M, Silva SS e. Recent food applications of microbial surfactants [Internet]. Critical Reviews in Food Science and Nutrition. 2018 ; 58( 4): 631-638.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1080/10408398.2016.1208635
Vancouver
Nitschke M, Silva SS e. Recent food applications of microbial surfactants [Internet]. Critical Reviews in Food Science and Nutrition. 2018 ; 58( 4): 631-638.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1080/10408398.2016.1208635
Artigo de periodico
Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization (2018)
Galvão, Karen Cristine Santos; Vicente, António Augusto Martins de Oliveira Soares; Sobral, Paulo José do Amaral
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), HOMOGENEIZAÇÃO, PIMENTA, QUÍMICA COLOIDAL, INDÚSTRIA DE ALIMENTOS, MICROSCOPIA ELETRÔNICA
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ABNT
GALVÃO, Karen Cristine Santos e VICENTE, António Augusto Martins de Oliveira Soares e SOBRAL, Paulo José do Amaral. Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization. Food and Bioprocess Technology, v. 11, n. 2, p. 355-367, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11947-017-2016-y. Acesso em: 27 dez. 2024.
APA
Galvão, K. C. S., Vicente, A. A. M. de O. S., & Sobral, P. J. do A. (2018). Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization. Food and Bioprocess Technology, 11( 2), 355-367. doi:10.1007/s11947-017-2016-y
NLM
Galvão KCS, Vicente AAM de OS, Sobral PJ do A. Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization [Internet]. Food and Bioprocess Technology. 2018 ; 11( 2): 355-367.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1007/s11947-017-2016-y
Vancouver
Galvão KCS, Vicente AAM de OS, Sobral PJ do A. Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization [Internet]. Food and Bioprocess Technology. 2018 ; 11( 2): 355-367.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1007/s11947-017-2016-y
Artigo de periodico
Nutrient-Based Warning Labels May Help in the Pursuit of Healthy Diets (2018)
Khandpur, Neha; Swinburn, Boyd; Monteiro, Carlos Augusto
Source: Obesity. Unidade: FSP
Subjects: COMPORTAMENTO ALIMENTAR, CONSUMO DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS, ROTULAGEM DE ALIMENTOS, DIETA
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ABNT
KHANDPUR, Neha e SWINBURN, Boyd e MONTEIRO, Carlos Augusto. Nutrient-Based Warning Labels May Help in the Pursuit of Healthy Diets. Obesity, v. 26, n. 11, p. 1670-1671, 2018Tradução . . Disponível em: https://doi.org/10.1002/oby.22318. Acesso em: 27 dez. 2024.
APA
Khandpur, N., Swinburn, B., & Monteiro, C. A. (2018). Nutrient-Based Warning Labels May Help in the Pursuit of Healthy Diets. Obesity, 26( 11), 1670-1671. doi:10.1002/oby.22318
NLM
Khandpur N, Swinburn B, Monteiro CA. Nutrient-Based Warning Labels May Help in the Pursuit of Healthy Diets [Internet]. Obesity. 2018 ;26( 11): 1670-1671.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1002/oby.22318
Vancouver
Khandpur N, Swinburn B, Monteiro CA. Nutrient-Based Warning Labels May Help in the Pursuit of Healthy Diets [Internet]. Obesity. 2018 ;26( 11): 1670-1671.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1002/oby.22318
Artigo de periodico
Translation into Portuguese, adaptation, and validity assessment of the food safety climate self-assessment tool (2018)
Martins, Werner Souza; Leite, Ana Beatriz de Campos; Balian, Simone de Carvalho
Source: Journal of Food Safety. Unidade: FMVZ
Subjects: INDÚSTRIA DE ALIMENTOS, AMBIENTE ORGANIZACIONAL, TRADUÇÃO
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ABNT
MARTINS, Werner Souza e LEITE, Ana Beatriz de Campos e BALIAN, Simone de Carvalho. Translation into Portuguese, adaptation, and validity assessment of the food safety climate self-assessment tool. Journal of Food Safety, v. 38, n. 6, p. 1-10, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfs.12552. Acesso em: 27 dez. 2024.
APA
Martins, W. S., Leite, A. B. de C., & Balian, S. de C. (2018). Translation into Portuguese, adaptation, and validity assessment of the food safety climate self-assessment tool. Journal of Food Safety, 38( 6), 1-10. doi:10.1111/jfs.12552
NLM
Martins WS, Leite AB de C, Balian S de C. Translation into Portuguese, adaptation, and validity assessment of the food safety climate self-assessment tool [Internet]. Journal of Food Safety. 2018 ; 38( 6): 1-10.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1111/jfs.12552
Vancouver
Martins WS, Leite AB de C, Balian S de C. Translation into Portuguese, adaptation, and validity assessment of the food safety climate self-assessment tool [Internet]. Journal of Food Safety. 2018 ; 38( 6): 1-10.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1111/jfs.12552
Artigo de periodico
The impact of voluntary targets on the sodium content of processed foods in Brazil, 2011-2013 (2017)
Nilson, Eduardo Augusto Fernandes; Spanio, Ana M; Gonçalves, Vivian Siqueira Santos; Oliveira, Michele L; Campbell, Norm; L’Abbé, Mary; Jaime, Patrícia Constante
Source: Journal of Clinical Hypertension. Unidade: FSP
Subjects: PROCESSAMENTO DE ALIMENTOS, SÓDIO, EDUCAÇÃO ALIMENTAR E NUTRICIONAL, INDÚSTRIA DE ALIMENTOS
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ABNT
NILSON, Eduardo Augusto Fernandes et al. The impact of voluntary targets on the sodium content of processed foods in Brazil, 2011-2013. Journal of Clinical Hypertension, v. 19, n. 10, p. 939-945, 2017Tradução . . Disponível em: https://doi.org/10.1111/jch.13044. Acesso em: 27 dez. 2024.
APA
Nilson, E. A. F., Spanio, A. M., Gonçalves, V. S. S., Oliveira, M. L., Campbell, N., L’Abbé, M., & Jaime, P. C. (2017). The impact of voluntary targets on the sodium content of processed foods in Brazil, 2011-2013. Journal of Clinical Hypertension, 19(10), 939-945. doi:10.1111/jch.13044
NLM
Nilson EAF, Spanio AM, Gonçalves VSS, Oliveira ML, Campbell N, L’Abbé M, Jaime PC. The impact of voluntary targets on the sodium content of processed foods in Brazil, 2011-2013 [Internet]. Journal of Clinical Hypertension. 2017 ;19(10): 939-945.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1111/jch.13044
Vancouver
Nilson EAF, Spanio AM, Gonçalves VSS, Oliveira ML, Campbell N, L’Abbé M, Jaime PC. The impact of voluntary targets on the sodium content of processed foods in Brazil, 2011-2013 [Internet]. Journal of Clinical Hypertension. 2017 ;19(10): 939-945.[citado 2024 dez. 27 ] Available from: https://doi.org/10.1111/jch.13044
Trabalho de evento
Efficiency and strategy of companies operating in the bottom of the pyramid (BOP) in Brazil: a study of the food industry in Brazil (2017)
Passos, Carlos Augusto; Spers, Renata Giovinazzo ; Wright, James T. C.
Source: Proceedings. Conference titles: BALAS Annual Conference 2017. Unidade: FEA
Subjects: ESTRATÉGIA ORGANIZACIONAL, EFICIÊNCIA ORGANIZACIONAL, PLANEJAMENTO ESTRATÉGICO, INDÚSTRIA DE ALIMENTOS
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ABNT
PASSOS, Carlos Augusto e SPERS, Renata Giovinazzo e WRIGHT, James T. C. Efficiency and strategy of companies operating in the bottom of the pyramid (BOP) in Brazil: a study of the food industry in Brazil. 2017, Anais.. Seattle: Business Association of Latin American Studies, 2017. . Acesso em: 27 dez. 2024.
APA
Passos, C. A., Spers, R. G., & Wright, J. T. C. (2017). Efficiency and strategy of companies operating in the bottom of the pyramid (BOP) in Brazil: a study of the food industry in Brazil. In Proceedings. Seattle: Business Association of Latin American Studies.
NLM
Passos CA, Spers RG, Wright JTC. Efficiency and strategy of companies operating in the bottom of the pyramid (BOP) in Brazil: a study of the food industry in Brazil. Proceedings. 2017 ;[citado 2024 dez. 27 ]
Vancouver
Passos CA, Spers RG, Wright JTC. Efficiency and strategy of companies operating in the bottom of the pyramid (BOP) in Brazil: a study of the food industry in Brazil. Proceedings. 2017 ;[citado 2024 dez. 27 ]
Trabalho de evento
Selection criteria for technology alliance partners: a conceptual model and its application to a food industry company (2017)
Brambilla, Ederson; Vasconcellos, Eduardo Pinheiro Gondim de; Matta, Vivian da
Source: Complexity of innovation systems in the future digital world. Conference titles: International Conference on Management of Technology (IAMOT). Unidade: FEA
Subjects: INOVAÇÕES TECNOLÓGICAS, INDÚSTRIA DE ALIMENTOS, ALIANÇAS ESTRATÉGICAS
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ABNT
BRAMBILLA, Ederson e VASCONCELLOS, Eduardo Pinheiro Gondim de e MATTA, Vivian da. Selection criteria for technology alliance partners: a conceptual model and its application to a food industry company. 2017, Anais.. Orlando: IAMOT, 2017. . Acesso em: 27 dez. 2024.
APA
Brambilla, E., Vasconcellos, E. P. G. de, & Matta, V. da. (2017). Selection criteria for technology alliance partners: a conceptual model and its application to a food industry company. In Complexity of innovation systems in the future digital world. Orlando: IAMOT.
NLM
Brambilla E, Vasconcellos EPG de, Matta V da. Selection criteria for technology alliance partners: a conceptual model and its application to a food industry company. Complexity of innovation systems in the future digital world. 2017 ;[citado 2024 dez. 27 ]
Vancouver
Brambilla E, Vasconcellos EPG de, Matta V da. Selection criteria for technology alliance partners: a conceptual model and its application to a food industry company. Complexity of innovation systems in the future digital world. 2017 ;[citado 2024 dez. 27 ]
Parte de monografia/livro
Food safety: good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), hazard analysis and critical control point (2016)
Oliveira, Carlos Augusto Fernandes de; Cruz, Adriano Gomes da; Tavolaro, Paula; Corassin, Carlos Humberto
Source: Antimicrobial food packaging. Unidade: FZEA
Subjects: SEGURANÇA ALIMENTAR, INDÚSTRIA DE ALIMENTOS
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ABNT
OLIVEIRA, Carlos Augusto Fernandes de et al. Food safety: good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), hazard analysis and critical control point. Antimicrobial food packaging. Tradução . San Diego: Academic Press, 2016. p. 654 . Disponível em: https://doi.org/10.1016/B978-0-12-800723-5.00010-3. Acesso em: 27 dez. 2024.
APA
Oliveira, C. A. F. de, Cruz, A. G. da, Tavolaro, P., & Corassin, C. H. (2016). Food safety: good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), hazard analysis and critical control point. In Antimicrobial food packaging (p. 654 ). San Diego: Academic Press. doi:10.1016/B978-0-12-800723-5.00010-3
NLM
Oliveira CAF de, Cruz AG da, Tavolaro P, Corassin CH. Food safety: good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), hazard analysis and critical control point [Internet]. In: Antimicrobial food packaging. San Diego: Academic Press; 2016. p. 654 .[citado 2024 dez. 27 ] Available from: https://doi.org/10.1016/B978-0-12-800723-5.00010-3
Vancouver
Oliveira CAF de, Cruz AG da, Tavolaro P, Corassin CH. Food safety: good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), hazard analysis and critical control point [Internet]. In: Antimicrobial food packaging. San Diego: Academic Press; 2016. p. 654 .[citado 2024 dez. 27 ] Available from: https://doi.org/10.1016/B978-0-12-800723-5.00010-3
Artigo de periodico
Simultaneous occurrence of aflatoxins and fumonisins in corn intended for the pet feed industry and for human consumption (2016)
Oliveira, Carlos Augusto Fernandes de; Cruz, J. V. S.; Rosim, Roice Eliana; Bordin, Keliani; Kindermann, A. C. P.; Corassin, Carlos Humberto
Source: Journal of Food Chemistry & Nanotechnology. Unidade: FZEA
Subjects: AFLATOXINAS, MICOTOXINAS, MILHO, INDÚSTRIA DE ALIMENTOS, ALIMENTOS PREPARADOS PARA ANIMAIS
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ABNT
OLIVEIRA, Carlos Augusto Fernandes de et al. Simultaneous occurrence of aflatoxins and fumonisins in corn intended for the pet feed industry and for human consumption. Journal of Food Chemistry & Nanotechnology, v. 2, n. 1, p. 1-5, 2016Tradução . . Disponível em: https://doi.org/10.17756/jfcn.2016-004. Acesso em: 27 dez. 2024.
APA
Oliveira, C. A. F. de, Cruz, J. V. S., Rosim, R. E., Bordin, K., Kindermann, A. C. P., & Corassin, C. H. (2016). Simultaneous occurrence of aflatoxins and fumonisins in corn intended for the pet feed industry and for human consumption. Journal of Food Chemistry & Nanotechnology, 2( 1), 1-5. doi:10.17756/jfcn.2016-004
NLM
Oliveira CAF de, Cruz JVS, Rosim RE, Bordin K, Kindermann ACP, Corassin CH. Simultaneous occurrence of aflatoxins and fumonisins in corn intended for the pet feed industry and for human consumption [Internet]. Journal of Food Chemistry & Nanotechnology. 2016 ; 2( 1): 1-5.[citado 2024 dez. 27 ] Available from: https://doi.org/10.17756/jfcn.2016-004
Vancouver
Oliveira CAF de, Cruz JVS, Rosim RE, Bordin K, Kindermann ACP, Corassin CH. Simultaneous occurrence of aflatoxins and fumonisins in corn intended for the pet feed industry and for human consumption [Internet]. Journal of Food Chemistry & Nanotechnology. 2016 ; 2( 1): 1-5.[citado 2024 dez. 27 ] Available from: https://doi.org/10.17756/jfcn.2016-004
Trabalho de evento
Coupling experiments and computational tools to estimate thermal properties for product design in the fat-based food industry (2015)
Santos, Moisés Teles dos ; Ract, Juliana Neves Rodrigues ; Viana, Ícaro Sampaio; Carrillo Le Roux, Galo Antonio
Source: Proceedings. Conference titles: AIChE Annual Meeting. Unidades: EP, FCF, IQ
Subjects: GEOMETRIA E MODELAGEM COMPUTACIONAL, INDÚSTRIA DE ALIMENTOS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Moisés Teles dos et al. Coupling experiments and computational tools to estimate thermal properties for product design in the fat-based food industry. 2015, Anais.. New York: AIChE, 2015. Disponível em: https://www.aiche.org/conferences/aiche-annual-meeting/2015/proceeding/paper/173f-coupling-experiments-and-computational-tools-estimate-thermal-properties-product-design-fat. Acesso em: 27 dez. 2024.
APA
Santos, M. T. dos, Ract, J. N. R., Viana, Í. S., & Carrillo Le Roux, G. A. (2015). Coupling experiments and computational tools to estimate thermal properties for product design in the fat-based food industry. In Proceedings. New York: AIChE. Recuperado de https://www.aiche.org/conferences/aiche-annual-meeting/2015/proceeding/paper/173f-coupling-experiments-and-computational-tools-estimate-thermal-properties-product-design-fat
NLM
Santos MT dos, Ract JNR, Viana ÍS, Carrillo Le Roux GA. Coupling experiments and computational tools to estimate thermal properties for product design in the fat-based food industry [Internet]. Proceedings. 2015 ;[citado 2024 dez. 27 ] Available from: https://www.aiche.org/conferences/aiche-annual-meeting/2015/proceeding/paper/173f-coupling-experiments-and-computational-tools-estimate-thermal-properties-product-design-fat
Vancouver
Santos MT dos, Ract JNR, Viana ÍS, Carrillo Le Roux GA. Coupling experiments and computational tools to estimate thermal properties for product design in the fat-based food industry [Internet]. Proceedings. 2015 ;[citado 2024 dez. 27 ] Available from: https://www.aiche.org/conferences/aiche-annual-meeting/2015/proceeding/paper/173f-coupling-experiments-and-computational-tools-estimate-thermal-properties-product-design-fat
Trabalho de evento-resumo
Development of an in vitro multispecies biofilm model mimicking the food processing environment to study behavior of pathogens in microbial consortia (2015)
Oxaran, V; Lee, Sarah Hwa In; Chaul, L. T; Dittmann, K. K; Corassin, Carlos Humberto; Alves, V F; Oliveira, Carlos Augusto Fernandes de; De Martinis, Elaine Cristina Pereira; Gram, L
Source: Final program and abstracts. Conference titles: ASM Conference on Biofilms. Unidade: FZEA
Subjects: BIOFILMES, INDÚSTRIA DE ALIMENTOS, BACTÉRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OXARAN, V et al. Development of an in vitro multispecies biofilm model mimicking the food processing environment to study behavior of pathogens in microbial consortia. 2015, Anais.. Washington: American Society for Microbiology, 2015. . Acesso em: 27 dez. 2024.
APA
Oxaran, V., Lee, S. H. I., Chaul, L. T., Dittmann, K. K., Corassin, C. H., Alves, V. F., et al. (2015). Development of an in vitro multispecies biofilm model mimicking the food processing environment to study behavior of pathogens in microbial consortia. In Final program and abstracts. Washington: American Society for Microbiology.
NLM
Oxaran V, Lee SHI, Chaul LT, Dittmann KK, Corassin CH, Alves VF, Oliveira CAF de, De Martinis ECP, Gram L. Development of an in vitro multispecies biofilm model mimicking the food processing environment to study behavior of pathogens in microbial consortia. Final program and abstracts. 2015 ;[citado 2024 dez. 27 ]
Vancouver
Oxaran V, Lee SHI, Chaul LT, Dittmann KK, Corassin CH, Alves VF, Oliveira CAF de, De Martinis ECP, Gram L. Development of an in vitro multispecies biofilm model mimicking the food processing environment to study behavior of pathogens in microbial consortia. Final program and abstracts. 2015 ;[citado 2024 dez. 27 ]
Artigo de periodico
Food and beverage industries’ participation in health scientific events: considerations on conflicts of interest (2015)
Canella, Daniela Silva ; Martins, Ana Paula Bortoletto ; Silva, Hugo Fanton Ribeiro da ; Passanha, Adriana ; Lourenço, Bárbara Hatzlhoffer
Source: Rev Panam Salud Publica. Unidade: FSP
Subjects: CONFLITO DE INTERESSES, INDÚSTRIA DE ALIMENTOS, INDÚSTRIA DE BEBIDAS, REFRIGERANTES, EVENTOS, PARTICIPAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CANELLA, Daniela Silva et al. Food and beverage industries’ participation in health scientific events: considerations on conflicts of interest. Rev Panam Salud Publica, v. 38, n. 4, 2015Tradução . . Acesso em: 27 dez. 2024.
APA
Canella, D. S., Martins, A. P. B., Silva, H. F. R. da, Passanha, A., & Lourenço, B. H. (2015). Food and beverage industries’ participation in health scientific events: considerations on conflicts of interest. Rev Panam Salud Publica, 38( 4).
NLM
Canella DS, Martins APB, Silva HFR da, Passanha A, Lourenço BH. Food and beverage industries’ participation in health scientific events: considerations on conflicts of interest. Rev Panam Salud Publica. 2015 ; 38( 4):[citado 2024 dez. 27 ]
Vancouver
Canella DS, Martins APB, Silva HFR da, Passanha A, Lourenço BH. Food and beverage industries’ participation in health scientific events: considerations on conflicts of interest. Rev Panam Salud Publica. 2015 ; 38( 4):[citado 2024 dez. 27 ]
Parte de monografia/livro
Perspectives on using biosurfactants in food industry (2015)
Araujo, Lívia Vieira de; Freire, Denise Maria Guimarães; Nitschke, Marcia
Source: Biosurfactants: production and utilization processes, technologies, and economics. Unidade: IQSC
Subjects: INDÚSTRIA DE ALIMENTOS, SURFACTANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAUJO, Lívia Vieira de e FREIRE, Denise Maria Guimarães e NITSCHKE, Marcia. Perspectives on using biosurfactants in food industry. Biosurfactants: production and utilization processes, technologies, and economics. Tradução . Boca Raton: CRC Press, 2015. . Disponível em: https://repositorio.usp.br/directbitstream/7292b2e3-6568-4d4f-ab0e-40fc202eaa73/P15733.pdf. Acesso em: 27 dez. 2024.
APA
Araujo, L. V. de, Freire, D. M. G., & Nitschke, M. (2015). Perspectives on using biosurfactants in food industry. In Biosurfactants: production and utilization processes, technologies, and economics. Boca Raton: CRC Press. Recuperado de https://repositorio.usp.br/directbitstream/7292b2e3-6568-4d4f-ab0e-40fc202eaa73/P15733.pdf
NLM
Araujo LV de, Freire DMG, Nitschke M. Perspectives on using biosurfactants in food industry [Internet]. In: Biosurfactants: production and utilization processes, technologies, and economics. Boca Raton: CRC Press; 2015. [citado 2024 dez. 27 ] Available from: https://repositorio.usp.br/directbitstream/7292b2e3-6568-4d4f-ab0e-40fc202eaa73/P15733.pdf
Vancouver
Araujo LV de, Freire DMG, Nitschke M. Perspectives on using biosurfactants in food industry [Internet]. In: Biosurfactants: production and utilization processes, technologies, and economics. Boca Raton: CRC Press; 2015. [citado 2024 dez. 27 ] Available from: https://repositorio.usp.br/directbitstream/7292b2e3-6568-4d4f-ab0e-40fc202eaa73/P15733.pdf
Parte de monografia/livro
Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment (2012)
Cusato, Sueli; Tavolaro, Paula; Oliveira, Carlos Augusto Fernandes de
Source: Novel technologies in food science. Unidade: FZEA
Subjects: ANÁLISE DE RISCO, INDÚSTRIA DE ALIMENTOS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CUSATO, Sueli e TAVOLARO, Paula e OLIVEIRA, Carlos Augusto Fernandes de. Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment. Novel technologies in food science. Tradução . New York: Springer, 2012. . Disponível em: https://doi.org/10.1007/978-1-4419-7880-6_2. Acesso em: 27 dez. 2024.
APA
Cusato, S., Tavolaro, P., & Oliveira, C. A. F. de. (2012). Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment. In Novel technologies in food science. New York: Springer. doi:10.1007/978-1-4419-7880-6_2
NLM
Cusato S, Tavolaro P, Oliveira CAF de. Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 dez. 27 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_2
Vancouver
Cusato S, Tavolaro P, Oliveira CAF de. Implementation of hazard analysis and critical control points system in the food industry: impact on safety and the environment [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 dez. 27 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_2

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