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Artigo de periodico
Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people (2023)
Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Augusto, Pedro Esteves Duarte
Fonte: Food Bioscience. Unidade: ESALQ
Assuntos: AMIDO, FRUTAS, IMPRESSÃO 3-D, MILHO, TEXTURA, TRANSTORNOS DE DEGLUTIÇÃO, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUEDES, Jaqueline Souza e BITENCOURT, Bruna Sousa e AUGUSTO, Pedro Esteves Duarte. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, v. 56, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.103310. Acesso em: 02 ago. 2024.
APA
Guedes, J. S., Bitencourt, B. S., & Augusto, P. E. D. (2023). Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, 56, 1-15. doi:10.1016/j.fbio.2023.103310
NLM
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310
Vancouver
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310
Trabalho de evento
Comparison between traditional texture methods and deep learning descriptors for detection of nitrogen deficiency in maize crops (2017)
Condori, Rayner Harold Montes; Bruno, Odemir Martinez; Romualdo, Liliane Maria; Luz, Pedro Henrique de Cerqueira
Fonte: Proceedings. Nome do evento: Workshop of Computer Vision - WCV. Unidades: IFSC, FZEA
Assuntos: TEXTURA, AVALIAÇÃO NUTRICIONAL, MILHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CONDORI, Rayner Harold Montes et al. Comparison between traditional texture methods and deep learning descriptors for detection of nitrogen deficiency in maize crops. 2017, Anais.. Piscataway: Institute of Electrical and Electronics Engineers - IEEE - Computer Society, 2017. Disponível em: https://doi.org/10.1109/WVC.2017.00009. Acesso em: 02 ago. 2024.
APA
Condori, R. H. M., Bruno, O. M., Romualdo, L. M., & Luz, P. H. de C. (2017). Comparison between traditional texture methods and deep learning descriptors for detection of nitrogen deficiency in maize crops. In Proceedings. Piscataway: Institute of Electrical and Electronics Engineers - IEEE - Computer Society. doi:10.1109/WVC.2017.00009
NLM
Condori RHM, Bruno OM, Romualdo LM, Luz PH de C. Comparison between traditional texture methods and deep learning descriptors for detection of nitrogen deficiency in maize crops [Internet]. Proceedings. 2017 ;[citado 2024 ago. 02 ] Available from: https://doi.org/10.1109/WVC.2017.00009
Vancouver
Condori RHM, Bruno OM, Romualdo LM, Luz PH de C. Comparison between traditional texture methods and deep learning descriptors for detection of nitrogen deficiency in maize crops [Internet]. Proceedings. 2017 ;[citado 2024 ago. 02 ] Available from: https://doi.org/10.1109/WVC.2017.00009
Artigo de periodico
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates (2012)
Conti-Silva, Ana Carolina ; Bastos, Deborah Helena Markowicz ; Arêas, Jose Alfredo Gomes
Fonte: International Journal of Food Science & Technology. Unidades: ESALQ, FSP
Assuntos: TECNOLOGIA DE ALIMENTOS, MILHO, EXTRUSÃO, TEXTURA, AROMATIZANTES, COMPOSTOS VOLÁTEIS, ESPECTROMETRIA DE MASSAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CONTI-SILVA, Ana Carolina e BASTOS, Deborah Helena Markowicz e ARÊAS, Jose Alfredo Gomes. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. International Journal of Food Science & Technology, v. 47, p. 1896-1902, 2012Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2012.03047.x. Acesso em: 02 ago. 2024.
APA
Conti-Silva, A. C., Bastos, D. H. M., & Arêas, J. A. G. (2012). The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. International Journal of Food Science & Technology, 47, 1896-1902. doi:10.1111/j.1365-2621.2012.03047.x
NLM
Conti-Silva AC, Bastos DHM, Arêas JAG. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates [Internet]. International Journal of Food Science & Technology. 2012 ; 47 1896-1902.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03047.x
Vancouver
Conti-Silva AC, Bastos DHM, Arêas JAG. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates [Internet]. International Journal of Food Science & Technology. 2012 ; 47 1896-1902.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03047.x

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