ReP USP - Resultado da busca

Trabalho de evento-resumo
Development of lambari fishburgers: a sustainable, safe and convenience fish product (2019)
Souza, Nathalia Stabel; Santos, Larissa Gomes Pinheiro; Marcelino, Aline Delgado; Rodrigues, Larissa da Cunha; Sussel, Sinthya Meire Lopes de Araújo; Simbine, Emelda Orlando; Fávaro-Trindade, Carmen Silvia ; Viegas, Elisabete Maria Macedo ; Lapa-Guimarães, Judite das Graças
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: CONSERVAÇÃO DE ALIMENTOS, COZIMENTO, MICROSCOPIA ELETRÔNICA DE VARREDURA
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ABNT
SOUZA, Nathalia Stabel et al. Development of lambari fishburgers: a sustainable, safe and convenience fish product. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 16 ago. 2024.
APA
Souza, N. S., Santos, L. G. P., Marcelino, A. D., Rodrigues, L. da C., Sussel, S. M. L. de A., Simbine, E. O., et al. (2019). Development of lambari fishburgers: a sustainable, safe and convenience fish product. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Souza NS, Santos LGP, Marcelino AD, Rodrigues L da C, Sussel SML de A, Simbine EO, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Development of lambari fishburgers: a sustainable, safe and convenience fish product. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 ago. 16 ]
Vancouver
Souza NS, Santos LGP, Marcelino AD, Rodrigues L da C, Sussel SML de A, Simbine EO, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Development of lambari fishburgers: a sustainable, safe and convenience fish product. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 ago. 16 ]
Trabalho de evento-resumo
Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole) (2019)
Simbine, Emelda Orlando; Rodrigues, Larissa da Cunha; Marcelino, Aline Delgado; Enke, Dariane Beatriz Schoffen; Fávaro-Trindade, Carmen Silvia ; Viegas, Elisabete Maria Macedo ; Lapa-Guimarães, Judite das Graças
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: ANTIOXIDANTES, SECAGEM DE ALIMENTOS, PEIXES
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ABNT
SIMBINE, Emelda Orlando et al. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 16 ago. 2024.
APA
Simbine, E. O., Rodrigues, L. da C., Marcelino, A. D., Enke, D. B. S., Fávaro-Trindade, C. S., Viegas, E. M. M., & Lapa-Guimarães, J. das G. (2019). Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Simbine EO, Rodrigues L da C, Marcelino AD, Enke DBS, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 ago. 16 ]
Vancouver
Simbine EO, Rodrigues L da C, Marcelino AD, Enke DBS, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 ago. 16 ]
Artigo de periodico
Are we doing our homework? An analysis of food engineering education in Brazil (2018)
Silva, Vivian Lara dos Santos; Makishi, Fausto; Magossi, Marcus; Moraes, Izabel Cristina Freitas; Fávaro-Trindade, Carmen Silvia; Sobral, Paulo José do Amaral
Source: International Journal of Food Studies. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, ENSINO E APRENDIZAGEM, ENSINO SUPERIOR
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ABNT
SILVA, Vivian Lara dos Santos et al. Are we doing our homework? An analysis of food engineering education in Brazil. International Journal of Food Studies, v. 7, p. 1-16, 2018Tradução . . Disponível em: https://doi.org/10.7455/ijfs/7.2.2018.a1. Acesso em: 16 ago. 2024.
APA
Silva, V. L. dos S., Makishi, F., Magossi, M., Moraes, I. C. F., Fávaro-Trindade, C. S., & Sobral, P. J. do A. (2018). Are we doing our homework? An analysis of food engineering education in Brazil. International Journal of Food Studies, 7, 1-16. doi:10.7455/ijfs/7.2.2018.a1
NLM
Silva VL dos S, Makishi F, Magossi M, Moraes ICF, Fávaro-Trindade CS, Sobral PJ do A. Are we doing our homework? An analysis of food engineering education in Brazil [Internet]. International Journal of Food Studies. 2018 ; 7 1-16.[citado 2024 ago. 16 ] Available from: https://doi.org/10.7455/ijfs/7.2.2018.a1
Vancouver
Silva VL dos S, Makishi F, Magossi M, Moraes ICF, Fávaro-Trindade CS, Sobral PJ do A. Are we doing our homework? An analysis of food engineering education in Brazil [Internet]. International Journal of Food Studies. 2018 ; 7 1-16.[citado 2024 ago. 16 ] Available from: https://doi.org/10.7455/ijfs/7.2.2018.a1
Trabalho de evento
Probiotic microcapsules obtained by co-extrusion followed drying (2016)
Poncelet, Denis; Silva, Marluci Palazzolli da; Ribas, Marcela Mattus; Penning, Manfred; Fávaro-Trindade, Carmen Silvia
Source: Proceedings. Conference titles: International Conference on Bioencapsulation. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PROBIÓTICOS, LACTOBACILLUS, EXTRUSÃO, SECAGEM
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ABNT
PONCELET, Denis et al. Probiotic microcapsules obtained by co-extrusion followed drying. 2016, Anais.. Lisbon: Universidade Lusófona, 2016. . Acesso em: 16 ago. 2024.
APA
Poncelet, D., Silva, M. P. da, Ribas, M. M., Penning, M., & Fávaro-Trindade, C. S. (2016). Probiotic microcapsules obtained by co-extrusion followed drying. In Proceedings. Lisbon: Universidade Lusófona.
NLM
Poncelet D, Silva MP da, Ribas MM, Penning M, Fávaro-Trindade CS. Probiotic microcapsules obtained by co-extrusion followed drying. Proceedings. 2016 ;[citado 2024 ago. 16 ]
Vancouver
Poncelet D, Silva MP da, Ribas MM, Penning M, Fávaro-Trindade CS. Probiotic microcapsules obtained by co-extrusion followed drying. Proceedings. 2016 ;[citado 2024 ago. 16 ]
Trabalho de evento-resumo
Production and properties of protein hydrolysate (Hyprol-8052) microencapsulated by spray drying with isolated soybean protein (2007)
Molina Ortiz, S. E.; Mauri, A.; Fávaro-Trindade, Carmen Silvia
Source: Abstracts; food: new options for the industry. Conference titles: EFFoST / EHEDG Joint Conference. Unidade: FZEA
Subjects: PROTEÍNAS DE PLANTAS, SEMENTES, ALIMENTOS DE ORIGEM VEGETAL (PROCESSAMENTO)
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ABNT
MOLINA ORTIZ, S. E. e MAURI, A. e FÁVARO-TRINDADE, Carmen Silvia. Production and properties of protein hydrolysate (Hyprol-8052) microencapsulated by spray drying with isolated soybean protein. 2007, Anais.. Lisbon: EFFoST/EHEDG/FISEC, 2007. . Acesso em: 16 ago. 2024.
APA
Molina Ortiz, S. E., Mauri, A., & Fávaro-Trindade, C. S. (2007). Production and properties of protein hydrolysate (Hyprol-8052) microencapsulated by spray drying with isolated soybean protein. In Abstracts; food: new options for the industry. Lisbon: EFFoST/EHEDG/FISEC.
NLM
Molina Ortiz SE, Mauri A, Fávaro-Trindade CS. Production and properties of protein hydrolysate (Hyprol-8052) microencapsulated by spray drying with isolated soybean protein. Abstracts; food: new options for the industry. 2007 ;[citado 2024 ago. 16 ]
Vancouver
Molina Ortiz SE, Mauri A, Fávaro-Trindade CS. Production and properties of protein hydrolysate (Hyprol-8052) microencapsulated by spray drying with isolated soybean protein. Abstracts; food: new options for the industry. 2007 ;[citado 2024 ago. 16 ]
Trabalho de evento-resumo
Microencapsulation as alternative to reduce bitterness of protein hydrolysate (2007)
Rocha, Glaucia Aguiar; Trindade, Marco Antonio; Netto, Flávia Maria; Fávaro-Trindade, Carmen Silvia
Source: Abstracts; food: new options for the industry. Conference titles: EFFoST / EHEDG Joint Conference. Unidade: FZEA
Subjects: PROTEÍNAS, HIDRÓLISE, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA, Glaucia Aguiar et al. Microencapsulation as alternative to reduce bitterness of protein hydrolysate. 2007, Anais.. Lisbon: EFFoST/EHEDG/FISEC, 2007. . Acesso em: 16 ago. 2024.
APA
Rocha, G. A., Trindade, M. A., Netto, F. M., & Fávaro-Trindade, C. S. (2007). Microencapsulation as alternative to reduce bitterness of protein hydrolysate. In Abstracts; food: new options for the industry. Lisbon: EFFoST/EHEDG/FISEC.
NLM
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microencapsulation as alternative to reduce bitterness of protein hydrolysate. Abstracts; food: new options for the industry. 2007 ;[citado 2024 ago. 16 ]
Vancouver
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microencapsulation as alternative to reduce bitterness of protein hydrolysate. Abstracts; food: new options for the industry. 2007 ;[citado 2024 ago. 16 ]

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