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Filtros : "PROCESSOS DE SEPARAÇÃO" "Food Hydrocolloids" Removido: "CENA" Limpar

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  • Artigo de periodico

    Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex (2016)

    Gomes-Estaca, J.; Comunian, Talita Aline; Montero, P; Ferro-Furtado, R.; Fávaro-Trindade, Carmen Silvia

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: MICROENCAPSULAÇÃO, CAMARÃO, GELATINA, CORANTES, PROCESSOS DE SEPARAÇÃO, QUÍMICA COLOIDAL

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      GOMES-ESTACA, J. et al. Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex. Food Hydrocolloids, v. 61, p. 155-162, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2016.05.005. Acesso em: 14 out. 2024.

    • APA

      Gomes-Estaca, J., Comunian, T. A., Montero, P., Ferro-Furtado, R., & Fávaro-Trindade, C. S. (2016). Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex. Food Hydrocolloids, 61, 155-162. doi:10.1016/j.foodhyd.2016.05.005

    • NLM

      Gomes-Estaca J, Comunian TA, Montero P, Ferro-Furtado R, Fávaro-Trindade CS. Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex [Internet]. Food Hydrocolloids. 2016 ; 61 155-162.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.05.005

    • Vancouver

      Gomes-Estaca J, Comunian TA, Montero P, Ferro-Furtado R, Fávaro-Trindade CS. Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex [Internet]. Food Hydrocolloids. 2016 ; 61 155-162.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.05.005

  • Artigo de periodico

    Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review (2016)

    Comunian, Talita Aline; Fávaro-Trindade, Carmen Silvia

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: MICROENCAPSULAÇÃO, PROCESSOS DE SEPARAÇÃO, BIOPOLÍMEROS, ÁCIDOS GRAXOS OMEGA 3

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      COMUNIAN, Talita Aline e FÁVARO-TRINDADE, Carmen Silvia. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review. Food Hydrocolloids, v. 61, p. 442-457, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2016.06.003. Acesso em: 14 out. 2024.

    • APA

      Comunian, T. A., & Fávaro-Trindade, C. S. (2016). Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review. Food Hydrocolloids, 61, 442-457. doi:10.1016/j.foodhyd.2016.06.003

    • NLM

      Comunian TA, Fávaro-Trindade CS. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review [Internet]. Food Hydrocolloids. 2016 ; 61 442-457.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.06.003

    • Vancouver

      Comunian TA, Fávaro-Trindade CS. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review [Internet]. Food Hydrocolloids. 2016 ; 61 442-457.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.06.003
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