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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
Fonte: The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, CAROTENOIDES, GUARANÁ, ANTIOXIDANTES, TECNOLOGIA DE ALIMENTOS
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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: 10 set. 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 set. 10 ] 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 set. 10 ] Available from: https://doi.org/10.3390/books978-3-0365-6877-5
Artigo de periodico
Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling (2022)
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
Fonte: Foods. Unidade: FZEA
Assuntos: 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. Foods, v. 11, p. 1-21, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11172557. Acesso em: 10 set. 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. (2022). Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. Foods, 11, 1-21. doi:10.3390/foods11172557
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]. Foods. 2022 ; 11 1-21.[citado 2024 set. 10 ] Available from: https://doi.org/10.3390/foods11172557
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]. Foods. 2022 ; 11 1-21.[citado 2024 set. 10 ] Available from: https://doi.org/10.3390/foods11172557
Artigo de periodico
The technological perspectives of kombucha and its implications for production (2022)
Oliveira, Ícaro Alves Cavalcante Leite de ; Rolim, Victória Ananias de Oliveira; Gaspar, Roberta Paulino Lopes; Rossini, Daniel Quarentei ; Souza, Rayane de ; Bogsan, Cristina Stewart Bittencourt
Fonte: Fermentation. Unidade: FCF
Assuntos: FERMENTAÇÃO, PROBIÓTICOS, ALIMENTOS FERMENTADOS, TECNOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ícaro Alves Cavalcante Leite de et al. The technological perspectives of kombucha and its implications for production. Fermentation, v. 8, n. 4, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.3390/fermentation8040185. Acesso em: 10 set. 2024.
APA
Oliveira, Í. A. C. L. de, Rolim, V. A. de O., Gaspar, R. P. L., Rossini, D. Q., Souza, R. de, & Bogsan, C. S. B. (2022). The technological perspectives of kombucha and its implications for production. Fermentation, 8( 4), 1-12. doi:10.3390/fermentation8040185
NLM
Oliveira ÍACL de, Rolim VA de O, Gaspar RPL, Rossini DQ, Souza R de, Bogsan CSB. The technological perspectives of kombucha and its implications for production [Internet]. Fermentation. 2022 ; 8( 4): 1-12.[citado 2024 set. 10 ] Available from: https://doi.org/10.3390/fermentation8040185
Vancouver
Oliveira ÍACL de, Rolim VA de O, Gaspar RPL, Rossini DQ, Souza R de, Bogsan CSB. The technological perspectives of kombucha and its implications for production [Internet]. Fermentation. 2022 ; 8( 4): 1-12.[citado 2024 set. 10 ] Available from: https://doi.org/10.3390/fermentation8040185
Artigo de periodico
Rheology of emulsion-filled gels applied to the development of food materials (2016)
Andrade, Ivana Morais Geremias de; Souki, Nayla Padua Del Bianco Gontijo; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Fonte: Gels. Unidade: FZEA
Assuntos: GEL (FORMAS FARMACÊUTICAS), REOLOGIA, EMULSÕES (FORMAS FARMACÊUTICAS), PRODUTOS NOVOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANDRADE, Ivana Morais Geremias de et al. Rheology of emulsion-filled gels applied to the development of food materials. Gels, v. 2, n. 22, p. 1-18, 2016Tradução . . Disponível em: https://doi.org/10.3390/gels2030022. Acesso em: 10 set. 2024.
APA
Andrade, I. M. G. de, Souki, N. P. D. B. G., Moraes, I. C. F., & Pinho, S. C. de. (2016). Rheology of emulsion-filled gels applied to the development of food materials. Gels, 2( 22), 1-18. doi:10.3390/gels2030022
NLM
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheology of emulsion-filled gels applied to the development of food materials [Internet]. Gels. 2016 ; 2( 22): 1-18.[citado 2024 set. 10 ] Available from: https://doi.org/10.3390/gels2030022
Vancouver
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheology of emulsion-filled gels applied to the development of food materials [Internet]. Gels. 2016 ; 2( 22): 1-18.[citado 2024 set. 10 ] Available from: https://doi.org/10.3390/gels2030022
Artigo de periodico
Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia (2005)
Garcia, Farah Trementosa; Sobral, Paulo José do Amaral
Fonte: LWT: food science and technology. Unidade: FZEA
Assuntos: EMBALAGENS DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, BIOPOLÍMEROS, TILÁPIA
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ABNT
GARCIA, Farah Trementosa e SOBRAL, Paulo José do Amaral. Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia. LWT: food science and technology, v. 38, n. 3, p. 289-296, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2004.06.002. Acesso em: 10 set. 2024.
APA
Garcia, F. T., & Sobral, P. J. do A. (2005). Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia. LWT: food science and technology, 38( 3), 289-296. doi:10.1016/j.lwt.2004.06.002
NLM
Garcia FT, Sobral PJ do A. Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia [Internet]. LWT: food science and technology. 2005 ; 38( 3): 289-296.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.lwt.2004.06.002
Vancouver
Garcia FT, Sobral PJ do A. Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia [Internet]. LWT: food science and technology. 2005 ; 38( 3): 289-296.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.lwt.2004.06.002
Artigo de periodico
Effect of partial lipid removal with several organic solvents on conformation and solubility of protein from bovine lung (1990)
Areas, José Alfredo Gomes; Mota, E M A
Fonte: Lebensmittel-Wissenschaft und Technologie. Unidade: FCF
Assuntos: CIÊNCIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AREAS, José Alfredo Gomes e MOTA, E M A. Effect of partial lipid removal with several organic solvents on conformation and solubility of protein from bovine lung. Lebensmittel-Wissenschaft und Technologie, n. 23, p. 49-51, 1990Tradução . . Acesso em: 10 set. 2024.
APA
Areas, J. A. G., & Mota, E. M. A. (1990). Effect of partial lipid removal with several organic solvents on conformation and solubility of protein from bovine lung. Lebensmittel-Wissenschaft und Technologie, (23), 49-51.
NLM
Areas JAG, Mota EMA. Effect of partial lipid removal with several organic solvents on conformation and solubility of protein from bovine lung. Lebensmittel-Wissenschaft und Technologie. 1990 ;(23): 49-51.[citado 2024 set. 10 ]
Vancouver
Areas JAG, Mota EMA. Effect of partial lipid removal with several organic solvents on conformation and solubility of protein from bovine lung. Lebensmittel-Wissenschaft und Technologie. 1990 ;(23): 49-51.[citado 2024 set. 10 ]

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