ReP USP - Resultado da busca

Artigo de periodico
Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation (2022)
Galves, Cassia; Galli, Giovanni ; Kurozawa, Louise Emy
Source: Critical Reviews in Food Science and Nutrition. Unidade: ESALQ
Subjects: ANTIOXIDANTES, BATATA, EMULSIFICANTES, MICROENCAPSULAÇÃO, PROTEÍNAS DE PLANTAS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALVES, Cassia e GALLI, Giovanni e KUROZAWA, Louise Emy. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, p. 1-17, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2036093. Acesso em: 01 nov. 2024.
APA
Galves, C., Galli, G., & Kurozawa, L. E. (2022). Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, 1-17. doi:10.1080/10408398.2022.2036093
NLM
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2036093
Vancouver
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2036093
Artigo de periodico
Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin (2021)
Galves, Cassia; Galli, Giovanni ; Miranda, Cristiane Grella; Kurozawa, Louise Emy
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: BATATA, HIDRÓLISE, PROTEÍNAS DE PLANTAS, EMULSIFICANTES, MALTODEXTRINA, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALVES, Cassia et al. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, v. 70, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102696. Acesso em: 01 nov. 2024.
APA
Galves, C., Galli, G., Miranda, C. G., & Kurozawa, L. E. (2021). Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, 70, 1-12. doi:10.1016/j.ifset.2021.102696
NLM
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
Vancouver
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
Artigo de periodico
Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation (2019)
Falcão, Heloisa Gabriel; Silva, Mariah Benine Ramos; Camargo, Adriano Costa ; Shahidi, Fereidoon; Franchin, Marcelo; Rosalen, Pedro Luiz; Alencar, Severino Matias ; Kurozawa, Louise Emy; Ida, Elza Iouko
Source: Journal of Food Biochemistry. Unidades: FSP, ESALQ
Subjects: ANTIOXIDANTES, ANTI-INFLAMATÓRIOS, FLAVONOIDES, SOJA, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FALCÃO, Heloisa Gabriel et al. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation. Journal of Food Biochemistry, v. 43, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.13018. Acesso em: 01 nov. 2024.
APA
Falcão, H. G., Silva, M. B. R., Camargo, A. C., Shahidi, F., Franchin, M., Rosalen, P. L., et al. (2019). Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation. Journal of Food Biochemistry, 43, 1-11. doi:10.1111/jfbc.13018
NLM
Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation [Internet]. Journal of Food Biochemistry. 2019 ; 43 1-11.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/jfbc.13018
Vancouver
Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation [Internet]. Journal of Food Biochemistry. 2019 ; 43 1-11.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/jfbc.13018

USP Schools

ReP

Filtros

Authors

Subjects

Funding Agencies