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Artigo de periodico
Food processing: an overview on links between safety, security, supply chains, and NOVA classification (2023)
Amorim, Alessandra ; Silva, Vivian Lara dos Santos ; Sobral, Paulo José do Amaral
Source: Cleaner and Circular Bioeconomy. Unidade: FZEA
Subjects: SEGURANÇA ALIMENTAR, ADITIVOS ALIMENTARES, ALIMENTOS PREPARADOS, ALIMENTOS INDUSTRIALIZADOS, CADEIA DE SUPRIMENTOS
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ABNT
AMORIM, Alessandra e SILVA, Vivian Lara dos Santos e SOBRAL, Paulo José do Amaral. Food processing: an overview on links between safety, security, supply chains, and NOVA classification. Cleaner and Circular Bioeconomy, v. 5, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.clcb.2023.100047. Acesso em: 13 nov. 2024.
APA
Amorim, A., Silva, V. L. dos S., & Sobral, P. J. do A. (2023). Food processing: an overview on links between safety, security, supply chains, and NOVA classification. Cleaner and Circular Bioeconomy, 5, 1-11. doi:10.1016/j.clcb.2023.100047
NLM
Amorim A, Silva VL dos S, Sobral PJ do A. Food processing: an overview on links between safety, security, supply chains, and NOVA classification [Internet]. Cleaner and Circular Bioeconomy. 2023 ; 5 1-11.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.clcb.2023.100047
Vancouver
Amorim A, Silva VL dos S, Sobral PJ do A. Food processing: an overview on links between safety, security, supply chains, and NOVA classification [Internet]. Cleaner and Circular Bioeconomy. 2023 ; 5 1-11.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.clcb.2023.100047
Artigo de periodico
The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice (2023)
Sultani, Thais Madoglio; Francisco, Ana Carolina Pereira; Dacanal, Gustavo César ; Oliveira, Alessandra Lopes de ; Petrus, Rodrigo Rodrigues
Source: Food Science and Technology International. Unidade: FZEA
Subjects: PECTINA, DIÓXIDO DE CARBONO, TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS, LARANJA
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ABNT
SULTANI, Thais Madoglio et al. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Food Science and Technology International, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1177/10820132231172363. Acesso em: 13 nov. 2024.
APA
Sultani, T. M., Francisco, A. C. P., Dacanal, G. C., Oliveira, A. L. de, & Petrus, R. R. (2023). The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Food Science and Technology International, 1-12. doi:10.1177/10820132231172363
NLM
Sultani TM, Francisco ACP, Dacanal GC, Oliveira AL de, Petrus RR. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice [Internet]. Food Science and Technology International. 2023 ; 1-12.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1177/10820132231172363
Vancouver
Sultani TM, Francisco ACP, Dacanal GC, Oliveira AL de, Petrus RR. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice [Internet]. Food Science and Technology International. 2023 ; 1-12.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1177/10820132231172363
Trabalho de evento
Desenvolvimento de instruções de trabalho com a utilização da ferramenta de gestão OKR (Objectives and Key Results) (2023)
Baitelo, Simone Ferreira; Ruiz, Vera Letticie de Azevedo ; Kushida, Marta Mitsui
Source: Anais FINOVAGRO. Conference titles: Fórum Internacional On-line em Empreendedorismo e Inovação no Agro. Unidade: FZEA
Subjects: EMPREENDEDORISMO, AGRONEGÓCIO
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ABNT
BAITELO, Simone Ferreira e RUIZ, Vera Letticie de Azevedo e KUSHIDA, Marta Mitsui. Desenvolvimento de instruções de trabalho com a utilização da ferramenta de gestão OKR (Objectives and Key Results). 2023, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2023. Disponível em: https://doi.org/10.29327/1289575.1-2. Acesso em: 13 nov. 2024.
APA
Baitelo, S. F., Ruiz, V. L. de A., & Kushida, M. M. (2023). Desenvolvimento de instruções de trabalho com a utilização da ferramenta de gestão OKR (Objectives and Key Results). In Anais FINOVAGRO. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. doi:10.29327/1289575.1-2
NLM
Baitelo SF, Ruiz VL de A, Kushida MM. Desenvolvimento de instruções de trabalho com a utilização da ferramenta de gestão OKR (Objectives and Key Results) [Internet]. Anais FINOVAGRO. 2023 ;[citado 2024 nov. 13 ] Available from: https://doi.org/10.29327/1289575.1-2
Vancouver
Baitelo SF, Ruiz VL de A, Kushida MM. Desenvolvimento de instruções de trabalho com a utilização da ferramenta de gestão OKR (Objectives and Key Results) [Internet]. Anais FINOVAGRO. 2023 ;[citado 2024 nov. 13 ] Available from: https://doi.org/10.29327/1289575.1-2
Trabalho de evento-resumo
Mycotoxins in infant foods: bioavailable fraction through Caco-2 cells system (2023)
Paiva, Esther Lima de ; Oliveira, Carlos Augusto Fernandes de
Source: Book of Abstracts; Challenges on exposure assessment, health impact and sustainability of food systems. Conference titles: International Conference on Food Contaminants - ICFC. Unidade: FZEA
Subjects: CONTAMINAÇÃO DE ALIMENTOS, MICOTOXINAS
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ABNT
PAIVA, Esther Lima de e OLIVEIRA, Carlos Augusto Fernandes de. Mycotoxins in infant foods: bioavailable fraction through Caco-2 cells system. 2023, Anais.. Piracicaba: FEALQ, 2023. . Acesso em: 13 nov. 2024.
APA
Paiva, E. L. de, & Oliveira, C. A. F. de. (2023). Mycotoxins in infant foods: bioavailable fraction through Caco-2 cells system. In Book of Abstracts; Challenges on exposure assessment, health impact and sustainability of food systems. Piracicaba: FEALQ.
NLM
Paiva EL de, Oliveira CAF de. Mycotoxins in infant foods: bioavailable fraction through Caco-2 cells system. Book of Abstracts; Challenges on exposure assessment, health impact and sustainability of food systems. 2023 ;[citado 2024 nov. 13 ]
Vancouver
Paiva EL de, Oliveira CAF de. Mycotoxins in infant foods: bioavailable fraction through Caco-2 cells system. Book of Abstracts; Challenges on exposure assessment, health impact and sustainability of food systems. 2023 ;[citado 2024 nov. 13 ]
Artigo de periodico
Application of microbial exopolysaccharides in packaging films for the food industry: a review (2023)
Guerrero, Beatriz Guevara; Santos, Kamila de Lima ; Kamimura, Eliana Setsuko ; Oliveira, Carlos Augusto Fernandes de
Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, EMBALAGENS DE ALIMENTOS, BIOPOLÍMEROS
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ABNT
GUERRERO, Beatriz Guevara et al. Application of microbial exopolysaccharides in packaging films for the food industry: a review. International Journal of Food Science and Technology, 2023Tradução . . Disponível em: https://doi.org/10.1111/ijfs.16789. Acesso em: 13 nov. 2024.
APA
Guerrero, B. G., Santos, K. de L., Kamimura, E. S., & Oliveira, C. A. F. de. (2023). Application of microbial exopolysaccharides in packaging films for the food industry: a review. International Journal of Food Science and Technology. doi:10.1111/ijfs.16789
NLM
Guerrero BG, Santos K de L, Kamimura ES, Oliveira CAF de. Application of microbial exopolysaccharides in packaging films for the food industry: a review [Internet]. International Journal of Food Science and Technology. 2023 ;[citado 2024 nov. 13 ] Available from: https://doi.org/10.1111/ijfs.16789
Vancouver
Guerrero BG, Santos K de L, Kamimura ES, Oliveira CAF de. Application of microbial exopolysaccharides in packaging films for the food industry: a review [Internet]. International Journal of Food Science and Technology. 2023 ;[citado 2024 nov. 13 ] Available from: https://doi.org/10.1111/ijfs.16789
Artigo de periodico
Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds (2023)
Souza, Handray Fernandes de ; Bessa, Mariana Sousa; Gonçalves, Victor Dédalo di Prospero; Santos, João Vitor dos ; Pinheiro, Carolina; Chagas, Eduardo Galvão Leite das ; Carvalho, Marina Vieira de; Brandi, Igor Viana ; Kamimura, Eliana Setsuko
Unidade: FZEA
Subjects: HIDROMEL, FERMENTAÇÃO ALCOÓLICA, MEL, PROBIÓTICOS, SACCHAROMYCES
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ABNT
SOUZA, Handray Fernandes de et al. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds. p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1177/10820132231162683. Acesso em: 13 nov. 2024.
APA
Souza, H. F. de, Bessa, M. S., Gonçalves, V. D. di P., Santos, J. V. dos, Pinheiro, C., Chagas, E. G. L. das, et al. (2023). Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds, 1-11. doi:10.1177/10820132231162683
NLM
Souza HF de, Bessa MS, Gonçalves VD di P, Santos JV dos, Pinheiro C, Chagas EGL das, Carvalho MV de, Brandi IV, Kamimura ES. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds [Internet]. 2023 ; 1-11.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1177/10820132231162683
Vancouver
Souza HF de, Bessa MS, Gonçalves VD di P, Santos JV dos, Pinheiro C, Chagas EGL das, Carvalho MV de, Brandi IV, Kamimura ES. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds [Internet]. 2023 ; 1-11.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1177/10820132231162683
Artigo de periodico
Assessment of quality and safety aspects of homemade and commercial baby foods (2023)
Santos, Juliana Sarmiento dos; Silva, Letícia Arca da; Lourenço, Carla Alves Monaco ; Rosim, Roice Eliana ; Oliveira, Carlos Augusto Fernandes de ; Monteiro, Sérgio Henrique; Vanin, Fernanda Maria
Source: Food Research International. Unidade: FZEA
Subjects: SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS, ALIMENTAÇÃO INFANTIL, CONTAMINAÇÃO DE ALIMENTOS
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ABNT
SANTOS, Juliana Sarmiento dos et al. Assessment of quality and safety aspects of homemade and commercial baby foods. Food Research International, v. 174, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113608. Acesso em: 13 nov. 2024.
APA
Santos, J. S. dos, Silva, L. A. da, Lourenço, C. A. M., Rosim, R. E., Oliveira, C. A. F. de, Monteiro, S. H., & Vanin, F. M. (2023). Assessment of quality and safety aspects of homemade and commercial baby foods. Food Research International, 174, 1-10. doi:10.1016/j.foodres.2023.113608
NLM
Santos JS dos, Silva LA da, Lourenço CAM, Rosim RE, Oliveira CAF de, Monteiro SH, Vanin FM. Assessment of quality and safety aspects of homemade and commercial baby foods [Internet]. Food Research International. 2023 ; 174 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodres.2023.113608
Vancouver
Santos JS dos, Silva LA da, Lourenço CAM, Rosim RE, Oliveira CAF de, Monteiro SH, Vanin FM. Assessment of quality and safety aspects of homemade and commercial baby foods [Internet]. Food Research International. 2023 ; 174 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodres.2023.113608
Artigo de periodico
Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression (2023)
Santos, Yves José de Souza; Silva, Ana Carolina Almeida; Carvalho, Rosemary Aparecida de ; Colnago, Luiz Alberto ; Vanin, Fernanda Maria
Source: Microchemical Journal. Unidade: FZEA
Subjects: PUPUNHA, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, BISCOITOS
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ABNT
SANTOS, Yves José de Souza et al. Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression. Microchemical Journal, v. 195, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.microc.2023.109398. Acesso em: 13 nov. 2024.
APA
Santos, Y. J. de S., Silva, A. C. A., Carvalho, R. A. de, Colnago, L. A., & Vanin, F. M. (2023). Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression. Microchemical Journal, 195, 1-7. doi:10.1016/j.microc.2023.109398
NLM
Santos YJ de S, Silva ACA, Carvalho RA de, Colnago LA, Vanin FM. Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression [Internet]. Microchemical Journal. 2023 ; 195 1-7.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.microc.2023.109398
Vancouver
Santos YJ de S, Silva ACA, Carvalho RA de, Colnago LA, Vanin FM. Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression [Internet]. Microchemical Journal. 2023 ; 195 1-7.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.microc.2023.109398
Trabalho de evento-resumo
Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties (2023)
Reis, Camily Aparecida ; Gomes, Andresa ; Sobral, Paulo José do Amaral
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: BIOPOLÍMEROS, EMULSIFICANTES, PRÓPOLIS
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ABNT
REIS, Camily Aparecida e GOMES, Andresa e SOBRAL, Paulo José do Amaral. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties. 2023, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2023. Disponível em: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view. Acesso em: 13 nov. 2024.
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2023). Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
NLM
Reis CA, Gomes A, Sobral PJ do A. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties [Internet]. Caderno de Resumos. 2023 ;[citado 2024 nov. 13 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties [Internet]. Caderno de Resumos. 2023 ;[citado 2024 nov. 13 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Artigo de periodico
Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques (2023)
Sá, Samuel Henrique Gomes de ; Mazzocato, Marcella Chalella; Saliba, Ana Sofia Martelli Chaib ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Silvia
Source: Food Research International. Unidades: ESALQ, FZEA, CENA
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FLAVONOIDES, MICROENCAPSULAÇÃO, PRÓPOLIS
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ABNT
SÁ, Samuel Henrique Gomes de et al. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, v. 164, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112423. Acesso em: 13 nov. 2024.
APA
Sá, S. H. G. de, Mazzocato, M. C., Saliba, A. S. M. C., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, 164, 1-12. doi:10.1016/j.foodres.2022.112423
NLM
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Vancouver
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Artigo de periodico
Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin (2023)
Pinto, Keithy Renata Domingos ; Tulini, Fabrício Luiz ; Lapa-Guimarães, Judite das Graças ; Moraes, Izabel Cristina Freitas ; Ditchfield, Cynthia ; Lima, Cesar Goncalves de ; Silva, Vivian Lara dos Santos ; Favaro-Trindade, Carmen Silvia
Source: Processes. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES, SUBPRODUTOS COMO ALIMENTO, FLAVONOIDES, DESIDRATAÇÃO DE ALIMENTOS
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ABNT
PINTO, Keithy Renata Domingos et al. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin. Processes, v. 11, n. 2, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11020526. Acesso em: 13 nov. 2024.
APA
Pinto, K. R. D., Tulini, F. L., Lapa-Guimarães, J. das G., Moraes, I. C. F., Ditchfield, C., Lima, C. G. de, et al. (2023). Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin. Processes, 11( 2), 1-11. doi:10.3390/pr11020526
NLM
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Favaro-Trindade CS. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin [Internet]. Processes. 2023 ; 11( 2): 1-11.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/pr11020526
Vancouver
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Favaro-Trindade CS. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin [Internet]. Processes. 2023 ; 11( 2): 1-11.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/pr11020526
Artigo de periodico
Efficacy of two commercially available adsorbents to reduce the combined toxic effects of dietary aflatoxins, fumonisins, and zearalenone and their residues in the tissues of weaned pigs (2023)
Aoyanagi, Micheli Midori de Cerqueira Costa; Budiño, Fábio Enrique Lemos; Raj, Jog; Vasiljević, Marko; Ali, Sher ; Ramalho, Leandra Naira Zambelli ; Ramalho, Fernando Silva ; Corassin, Carlos Humberto ; Ghantous, Giovana Fumes; Oliveira, Carlos Augusto Fernandes de
Source: Toxins. Unidades: FMRP, FZEA
Subjects: AFLATOXINAS, CONTAMINAÇÃO DE ALIMENTOS, MICOTOXINAS, SUÍNOS
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ABNT
AOYANAGI, Micheli Midori de Cerqueira Costa et al. Efficacy of two commercially available adsorbents to reduce the combined toxic effects of dietary aflatoxins, fumonisins, and zearalenone and their residues in the tissues of weaned pigs. Toxins, v. 15, n. 11, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.3390/toxins15110629. Acesso em: 13 nov. 2024.
APA
Aoyanagi, M. M. de C. C., Budiño, F. E. L., Raj, J., Vasiljević, M., Ali, S., Ramalho, L. N. Z., et al. (2023). Efficacy of two commercially available adsorbents to reduce the combined toxic effects of dietary aflatoxins, fumonisins, and zearalenone and their residues in the tissues of weaned pigs. Toxins, 15( 11), 1-14. doi:10.3390/toxins15110629
NLM
Aoyanagi MM de CC, Budiño FEL, Raj J, Vasiljević M, Ali S, Ramalho LNZ, Ramalho FS, Corassin CH, Ghantous GF, Oliveira CAF de. Efficacy of two commercially available adsorbents to reduce the combined toxic effects of dietary aflatoxins, fumonisins, and zearalenone and their residues in the tissues of weaned pigs [Internet]. Toxins. 2023 ; 15( 11): 1-14.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/toxins15110629
Vancouver
Aoyanagi MM de CC, Budiño FEL, Raj J, Vasiljević M, Ali S, Ramalho LNZ, Ramalho FS, Corassin CH, Ghantous GF, Oliveira CAF de. Efficacy of two commercially available adsorbents to reduce the combined toxic effects of dietary aflatoxins, fumonisins, and zearalenone and their residues in the tissues of weaned pigs [Internet]. Toxins. 2023 ; 15( 11): 1-14.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/toxins15110629
Artigo de periodico
Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media (2023)
Procópio, Fernanda Ramalho ; Klettenhammer, Stefan; Ferrentino, Giovanna; Scampicchio, Matteo; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: CAROTENOIDES, MICROENCAPSULAÇÃO, CANELA, ENGENHARIA DE ALIMENTOS
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ABNT
PROCÓPIO, Fernanda Ramalho et al. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, v. 16, p. 2147-2158, 2023Tradução . . Disponível em: https://doi.org/10.1007/s11947-023-03058-5. Acesso em: 13 nov. 2024.
APA
Procópio, F. R., Klettenhammer, S., Ferrentino, G., Scampicchio, M., Sobral, P. J. do A., & Hubinger, M. D. (2023). Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, 16, 2147-2158. doi:10.1007/s11947-023-03058-5
NLM
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Vancouver
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Parte de monografia/livro
Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling (2023)
Pinho, Lorena Silva ; Lima, Priscilla Magalhães de; Sá, Samuel Henrique Gomes de; Chen, Da; Campanella, Osvaldo H. ; Rodrigues, Christianne Elisabete da Costa ; Favaro-Trindade, Carmen Silvia
Source: The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, GUARANÁ, ANTIOXIDANTES, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINHO, Lorena Silva et al. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Tradução . Basel: MDPI, 2023. . Disponível em: https://doi.org/10.3390/books978-3-0365-6877-5. Acesso em: 13 nov. 2024.
APA
Pinho, L. S., Lima, P. M. de, Sá, S. H. G. de, Chen, D., Campanella, O. H., Rodrigues, C. E. da C., & Favaro-Trindade, C. S. (2023). Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. In The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Basel: MDPI. doi:10.3390/books978-3-0365-6877-5
NLM
Pinho LS, Lima PM de, Sá SHG de, Chen D, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling [Internet]. In: The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Basel: MDPI; 2023. [citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/books978-3-0365-6877-5
Vancouver
Pinho LS, Lima PM de, Sá SHG de, Chen D, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling [Internet]. In: The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Basel: MDPI; 2023. [citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/books978-3-0365-6877-5
Artigo de periodico
Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface (2023)
Agudelo-Cuartas, Camilo; Granda-Restrepo, Diana ; Sobral, Paulo José do Amaral ; Hernandez, Hugo
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOFILMES, SORO DE LEITE, EMBALAGENS DE ALIMENTOS, MOVIMENTO BROWNIANO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGUDELO-CUARTAS, Camilo et al. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, v. 358, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111661. Acesso em: 13 nov. 2024.
APA
Agudelo-Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Hernandez, H. (2023). Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, 358, 1-8. doi:10.1016/j.jfoodeng.2023.111661
NLM
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Vancouver
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Artigo de periodico
Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation (2023)
Silva, Marluci Palazzolli da ; Rai, Rewa ; Favaro-Trindade, Carmen Silvia ; Nitin, Nitin
Source: Food Bioscience. Unidade: FZEA
Subjects: JABUTICABA, GUARANÁ, PROBIÓTICOS, COMPOSTOS FENÓLICOS, CIÊNCIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Marluci Palazzolli da et al. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation. Food Bioscience, v. 54, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.102732. Acesso em: 13 nov. 2024.
APA
Silva, M. P. da, Rai, R., Favaro-Trindade, C. S., & Nitin, N. (2023). Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation. Food Bioscience, 54, 1-10. doi:10.1016/j.fbio.2023.102732
NLM
Silva MP da, Rai R, Favaro-Trindade CS, Nitin N. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation [Internet]. Food Bioscience. 2023 ; 54 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.fbio.2023.102732
Vancouver
Silva MP da, Rai R, Favaro-Trindade CS, Nitin N. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation [Internet]. Food Bioscience. 2023 ; 54 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.fbio.2023.102732
Trabalho de evento-resumo
The concepts of food defense and food fraud applied in a meat seasoning factory: a case study (2023)
Figueira, Larissa Canducci; Petrus, Rodrigo Rodrigues ; Kushida, Marta Mitsui ; Aguiar, Danielle Resende
Source: Book of Abstracts; Challenges on exposure assessment, health impact and sustainability of food systems. Conference titles: International Conference on Food Contaminants - ICFC. Unidade: FZEA
Subjects: SEGURANÇA ALIMENTAR, ADULTERAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FIGUEIRA, Larissa Canducci et al. The concepts of food defense and food fraud applied in a meat seasoning factory: a case study. 2023, Anais.. Piracicaba: FEALQ, 2023. . Acesso em: 13 nov. 2024.
APA
Figueira, L. C., Petrus, R. R., Kushida, M. M., & Aguiar, D. R. (2023). The concepts of food defense and food fraud applied in a meat seasoning factory: a case study. In Book of Abstracts; Challenges on exposure assessment, health impact and sustainability of food systems. Piracicaba: FEALQ.
NLM
Figueira LC, Petrus RR, Kushida MM, Aguiar DR. The concepts of food defense and food fraud applied in a meat seasoning factory: a case study. Book of Abstracts; Challenges on exposure assessment, health impact and sustainability of food systems. 2023 ;[citado 2024 nov. 13 ]
Vancouver
Figueira LC, Petrus RR, Kushida MM, Aguiar DR. The concepts of food defense and food fraud applied in a meat seasoning factory: a case study. Book of Abstracts; Challenges on exposure assessment, health impact and sustainability of food systems. 2023 ;[citado 2024 nov. 13 ]
Trabalho de evento-resumo
Food classification and labeling: discussion and propose (2023)
Amorim, Alessandra ; Sobral, Paulo José do Amaral
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: ROTULAGEM DE ALIMENTOS, ALIMENTOS INDUSTRIALIZADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMORIM, Alessandra e SOBRAL, Paulo José do Amaral. Food classification and labeling: discussion and propose. 2023, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2023. Disponível em: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view. Acesso em: 13 nov. 2024.
APA
Amorim, A., & Sobral, P. J. do A. (2023). Food classification and labeling: discussion and propose. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
NLM
Amorim A, Sobral PJ do A. Food classification and labeling: discussion and propose [Internet]. Caderno de Resumos. 2023 ;[citado 2024 nov. 13 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Vancouver
Amorim A, Sobral PJ do A. Food classification and labeling: discussion and propose [Internet]. Caderno de Resumos. 2023 ;[citado 2024 nov. 13 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Artigo de periodico
Modelling of convective drying of potatoes polyhedrons (2023)
Silva Júnior, Marco Antônio Vasiliev da; Leite, Mariani Agostinetto; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: MÉTODO DOS ELEMENTOS FINITOS, SECAGEM DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS, BATATA, POLIEDROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA JÚNIOR, Marco Antônio Vasiliev da e LEITE, Mariani Agostinetto e DACANAL, Gustavo César. Modelling of convective drying of potatoes polyhedrons. International Journal of Food Engineering, v. 19, n. 12, p. 605-617, 2023Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2023-0016. Acesso em: 13 nov. 2024.
APA
Silva Júnior, M. A. V. da, Leite, M. A., & Dacanal, G. C. (2023). Modelling of convective drying of potatoes polyhedrons. International Journal of Food Engineering, 19( 12), 605-617. doi:10.1515/ijfe-2023-0016
NLM
Silva Júnior MAV da, Leite MA, Dacanal GC. Modelling of convective drying of potatoes polyhedrons [Internet]. International Journal of Food Engineering. 2023 ; 19( 12): 605-617.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1515/ijfe-2023-0016
Vancouver
Silva Júnior MAV da, Leite MA, Dacanal GC. Modelling of convective drying of potatoes polyhedrons [Internet]. International Journal of Food Engineering. 2023 ; 19( 12): 605-617.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1515/ijfe-2023-0016
Artigo de periodico
Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract (2023)
Gotardo, Luciana Ruggeri Menezes ; Carvalho, Francisco Allan Leandro de; Quirino, Dannaya Julliethy Gomes ; Favaro-Trindade, Carmen Silvia ; Alencar, Severino Mathias de ; Oliveira, Alessandra Lopes de ; Trindade, Marco Antonio
Source: Foods. Unidades: FZEA, ESALQ
Subjects: ANTIOXIDANTES, CORDEIROS, MICROBIOLOGIA DE ALIMENTOS, OXIDAÇÃO, PRÓPOLIS, REFRIGERAÇÃO, SALSICHA, SÓDIO, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOTARDO, Luciana Ruggeri Menezes et al. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract. Foods, v. 12, p. 1-17, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12244419. Acesso em: 13 nov. 2024.
APA
Gotardo, L. R. M., Carvalho, F. A. L. de, Quirino, D. J. G., Favaro-Trindade, C. S., Alencar, S. M. de, Oliveira, A. L. de, & Trindade, M. A. (2023). Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract. Foods, 12, 1-17. doi:10.3390/foods12244419
NLM
Gotardo LRM, Carvalho FAL de, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/foods12244419
Vancouver
Gotardo LRM, Carvalho FAL de, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/foods12244419

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