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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: 20 jul. 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 jul. 20 ] 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 jul. 20 ] 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: 20 jul. 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 jul. 20 ] 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 jul. 20 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
Artigo de periodico
Isotermas de dessorção de filé de bonito (Sarda sarda) desidratado osmoticamente e defumado (2009)
Hubinger, Míriam Dupas; Vivanco-Pezantes, David; Kurozawa, Louise Emy; Sobral, Paulo José do Amaral
Source: Revista Brasileira de Engenharia Agrícola e Ambiental. Unidade: FZEA
Subjects: SALGA, DEFUMAÇÃO, DESIDRATAÇÃO DE ALIMENTOS, PESCADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HUBINGER, Míriam Dupas et al. Isotermas de dessorção de filé de bonito (Sarda sarda) desidratado osmoticamente e defumado. Revista Brasileira de Engenharia Agrícola e Ambiental, v. 13, n. 3, p. 305-311, 2009Tradução . . Disponível em: https://doi.org/10.1590/s1415-43662009000300012. Acesso em: 20 jul. 2024.
APA
Hubinger, M. D., Vivanco-Pezantes, D., Kurozawa, L. E., & Sobral, P. J. do A. (2009). Isotermas de dessorção de filé de bonito (Sarda sarda) desidratado osmoticamente e defumado. Revista Brasileira de Engenharia Agrícola e Ambiental, 13( 3), 305-311. doi:10.1590/s1415-43662009000300012
NLM
Hubinger MD, Vivanco-Pezantes D, Kurozawa LE, Sobral PJ do A. Isotermas de dessorção de filé de bonito (Sarda sarda) desidratado osmoticamente e defumado [Internet]. Revista Brasileira de Engenharia Agrícola e Ambiental. 2009 ; 13( 3): 305-311.[citado 2024 jul. 20 ] Available from: https://doi.org/10.1590/s1415-43662009000300012
Vancouver
Hubinger MD, Vivanco-Pezantes D, Kurozawa LE, Sobral PJ do A. Isotermas de dessorção de filé de bonito (Sarda sarda) desidratado osmoticamente e defumado [Internet]. Revista Brasileira de Engenharia Agrícola e Ambiental. 2009 ; 13( 3): 305-311.[citado 2024 jul. 20 ] Available from: https://doi.org/10.1590/s1415-43662009000300012

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