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Artigo de periodico
Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol (2022)
Aracava, Keila Kazue; Capellini, Maria Carolina; Gonçalves, Daniel; Soares, Ingrid Denardi; Margoto, Cristiane Maria; Rodrigues, Christianne Elisabete da Costa
Source: Food Chemistry. Unidade: FZEA
Subjects: CASTANHA, QUÍMICA DE ALIMENTOS, LEGUMINOSAS DE GRÃO, ÓLEOS VEGETAIS, SOLUBILIDADE
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ABNT
ARACAVA, Keila Kazue et al. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol. Food Chemistry, v. 383, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132587. Acesso em: 18 nov. 2024.
APA
Aracava, K. K., Capellini, M. C., Gonçalves, D., Soares, I. D., Margoto, C. M., & Rodrigues, C. E. da C. (2022). Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol. Food Chemistry, 383, 1-11. doi:10.1016/j.foodchem.2022.132587
NLM
Aracava KK, Capellini MC, Gonçalves D, Soares ID, Margoto CM, Rodrigues CE da C. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol [Internet]. Food Chemistry. 2022 ; 383 1-11.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132587
Vancouver
Aracava KK, Capellini MC, Gonçalves D, Soares ID, Margoto CM, Rodrigues CE da C. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol [Internet]. Food Chemistry. 2022 ; 383 1-11.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132587
Artigo de periodico
Corn germ-bran oils extracted with alcoholic solvents: extraction yield, oil composition and evaluation of protein solubility of defatted meal (2016)
Navarro, Sandra Lorena Blandón; Capellini, Maria Carolina; Aracava, Keila Kazue; Rodrigues, Christianne Elisabete da Costa
Source: Food and Bioproducts Processing. Unidade: FZEA
Subjects: ÓLEOS ESSENCIAIS, SOLVENTE, SEPARAÇÃO SÓLIDO-LÍQUIDO, SOLUBILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAVARRO, Sandra Lorena Blandón et al. Corn germ-bran oils extracted with alcoholic solvents: extraction yield, oil composition and evaluation of protein solubility of defatted meal. Food and Bioproducts Processing, v. 100, p. 185-194, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2016.06.009. Acesso em: 18 nov. 2024.
APA
Navarro, S. L. B., Capellini, M. C., Aracava, K. K., & Rodrigues, C. E. da C. (2016). Corn germ-bran oils extracted with alcoholic solvents: extraction yield, oil composition and evaluation of protein solubility of defatted meal. Food and Bioproducts Processing, 100, 185-194. doi:10.1016/j.fbp.2016.06.009
NLM
Navarro SLB, Capellini MC, Aracava KK, Rodrigues CE da C. Corn germ-bran oils extracted with alcoholic solvents: extraction yield, oil composition and evaluation of protein solubility of defatted meal [Internet]. Food and Bioproducts Processing. 2016 ; 100 185-194.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2016.06.009
Vancouver
Navarro SLB, Capellini MC, Aracava KK, Rodrigues CE da C. Corn germ-bran oils extracted with alcoholic solvents: extraction yield, oil composition and evaluation of protein solubility of defatted meal [Internet]. Food and Bioproducts Processing. 2016 ; 100 185-194.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2016.06.009
Artigo de periodico
Effects of the extraction conditions on the yield and composition of rice bran oil extracted with ethanol: a response surface approach (2012)
Oliveira, Ramon de; Oliveira, Vinícius; Aracava, Keila Kazue; Rodrigues, Christianne Elisabete da Costa
Source: Food and Bioproducts Processing. Unidade: FZEA
Subjects: SOLUBILIDADE, ÓLEOS ESSENCIAIS, EXTRAÇÃO DE LÍQUIDOS, ÁCIDOS GRAXOS (COMPOSIÇÃO)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ramon de et al. Effects of the extraction conditions on the yield and composition of rice bran oil extracted with ethanol: a response surface approach. Food and Bioproducts Processing, v. 90, n. Ja 2012, p. 22-31, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2011.01.004. Acesso em: 18 nov. 2024.
APA
Oliveira, R. de, Oliveira, V., Aracava, K. K., & Rodrigues, C. E. da C. (2012). Effects of the extraction conditions on the yield and composition of rice bran oil extracted with ethanol: a response surface approach. Food and Bioproducts Processing, 90( Ja 2012), 22-31. doi:10.1016/j.fbp.2011.01.004
NLM
Oliveira R de, Oliveira V, Aracava KK, Rodrigues CE da C. Effects of the extraction conditions on the yield and composition of rice bran oil extracted with ethanol: a response surface approach [Internet]. Food and Bioproducts Processing. 2012 ; 90( Ja 2012): 22-31.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2011.01.004
Vancouver
Oliveira R de, Oliveira V, Aracava KK, Rodrigues CE da C. Effects of the extraction conditions on the yield and composition of rice bran oil extracted with ethanol: a response surface approach [Internet]. Food and Bioproducts Processing. 2012 ; 90( Ja 2012): 22-31.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.fbp.2011.01.004

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