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Artigo de periodico
Contribution of food groups to energy, grams and nutrients-to-limit: The Latin American Study of Nutrition and Health/Estudio Latino Americano de Nutrición y Salud (ELANS) (2021)
Fisberg, Regina Mara ; Cortes, Lilia Yadira ; García, Martha Cecilia Yépez ; Torres, Rossina Gabriella Pareja; Rigotti, Attilio A; Fisberg, Mauro ; Leme, Ana Carolina Barco ; Previdelli, Ágatha Nogueira ; Mello, Aline Veroneze de; Arroyo, Ángela Martínez; Sales, Cristiane Hermes ; Gómez, Georgina ; Kovalskys, Irina; Herrera-Cuenca, Marianella
Source: Public Health Nutrition. Unidade: FSP
Subjects: ALIMENTOS, NUTRIENTES, CONSUMO DE ALIMENTOS, AMÉRICA LATINA
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ABNT
FISBERG, Regina Mara et al. Contribution of food groups to energy, grams and nutrients-to-limit: The Latin American Study of Nutrition and Health/Estudio Latino Americano de Nutrición y Salud (ELANS). Public Health Nutrition, v. 29, n. 9, p. 2424–2436 , 2021Tradução . . Disponível em: https://doi.org/10.1017/S136898002100152X. Acesso em: 18 ago. 2024.
APA
Fisberg, R. M., Cortes, L. Y., García, M. C. Y., Torres, R. G. P., Rigotti, A. A., Fisberg, M., et al. (2021). Contribution of food groups to energy, grams and nutrients-to-limit: The Latin American Study of Nutrition and Health/Estudio Latino Americano de Nutrición y Salud (ELANS). Public Health Nutrition, 29( 9), 2424–2436 . doi:10.1017/S136898002100152X
NLM
Fisberg RM, Cortes LY, García MCY, Torres RGP, Rigotti AA, Fisberg M, Leme ACB, Previdelli ÁN, Mello AV de, Arroyo ÁM, Sales CH, Gómez G, Kovalskys I, Herrera-Cuenca M. Contribution of food groups to energy, grams and nutrients-to-limit: The Latin American Study of Nutrition and Health/Estudio Latino Americano de Nutrición y Salud (ELANS) [Internet]. Public Health Nutrition. 2021 ;29( 9): 2424–2436 .[citado 2024 ago. 18 ] Available from: https://doi.org/10.1017/S136898002100152X
Vancouver
Fisberg RM, Cortes LY, García MCY, Torres RGP, Rigotti AA, Fisberg M, Leme ACB, Previdelli ÁN, Mello AV de, Arroyo ÁM, Sales CH, Gómez G, Kovalskys I, Herrera-Cuenca M. Contribution of food groups to energy, grams and nutrients-to-limit: The Latin American Study of Nutrition and Health/Estudio Latino Americano de Nutrición y Salud (ELANS) [Internet]. Public Health Nutrition. 2021 ;29( 9): 2424–2436 .[citado 2024 ago. 18 ] Available from: https://doi.org/10.1017/S136898002100152X
Artigo de periodico
The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review (2016)
Sato, Priscila de M; Gittelsohn, Joel; Fernandez Unsain, Ramiro; Roble, Odilon José; Scagliusi, Fernanda Baeza
Source: Appetite. Unidade: FSP
Subjects: CONDUTA NA ALIMENTAÇÃO (ASPECTOS CULTURAIS), ALIMENTOS, HÁBITOS ALIMENTARES, PALADAR, GÊNEROS (GRUPOS SOCIAIS), GRUPOS SOCIAIS, FATORES SOCIOECONÔMICOS, REVISÃO SISTEMÁTICA
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ABNT
SATO, Priscila de M et al. The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review. Appetite, v. 96, p. 174e-186e, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.appet.2015.09.010. Acesso em: 18 ago. 2024.
APA
Sato, P. de M., Gittelsohn, J., Fernandez Unsain, R., Roble, O. J., & Scagliusi, F. B. (2016). The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review. Appetite, 96, 174e-186e. doi:10.1016/j.appet.2015.09.010
NLM
Sato P de M, Gittelsohn J, Fernandez Unsain R, Roble OJ, Scagliusi FB. The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review [Internet]. Appetite. 2016 ; 96 174e-186e.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.appet.2015.09.010
Vancouver
Sato P de M, Gittelsohn J, Fernandez Unsain R, Roble OJ, Scagliusi FB. The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review [Internet]. Appetite. 2016 ; 96 174e-186e.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.appet.2015.09.010
Artigo de periodico
Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation (2014)
Grossi, Alberto B.; Nascimento, Eduardo Sanches Pereira do; Cardoso, Daniel Rodrigues ; Skibstede, Leif H.
Source: Food Research International. Unidade: IQSC
Subjects: ALIMENTOS, BIOTECNOLOGIA
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ABNT
GROSSI, Alberto B. et al. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Research International, v. 56, p. 252-259, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.01.007. Acesso em: 18 ago. 2024.
APA
Grossi, A. B., Nascimento, E. S. P. do, Cardoso, D. R., & Skibstede, L. H. (2014). Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Research International, 56, 252-259. doi:10.1016/j.foodres.2014.01.007
NLM
Grossi AB, Nascimento ESP do, Cardoso DR, Skibstede LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation [Internet]. Food Research International. 2014 ; 56 252-259.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodres.2014.01.007
Vancouver
Grossi AB, Nascimento ESP do, Cardoso DR, Skibstede LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation [Internet]. Food Research International. 2014 ; 56 252-259.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodres.2014.01.007
Artigo de periodico
Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions (2006)
Tribess, Tatiana Beatrís; Tadini, Carmen Cecília
Source: Journal of the Science of Food and Agriculture. Unidade: EP
Subjects: ALIMENTOS, CINÉTICA, LARANJA, SUCOS DE FRUTAS (TRATAMENTO TÉRMICO)
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ABNT
TRIBESS, Tatiana Beatrís e TADINI, Carmen Cecília. Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions. Journal of the Science of Food and Agriculture, v. 86, n. 9, p. 1328-1335, 2006Tradução . . Disponível em: https://doi.org/10.1002/jsfa.2512. Acesso em: 18 ago. 2024.
APA
Tribess, T. B., & Tadini, C. C. (2006). Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions. Journal of the Science of Food and Agriculture, 86( 9), 1328-1335. doi:10.1002/jsfa.2512
NLM
Tribess TB, Tadini CC. Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions [Internet]. Journal of the Science of Food and Agriculture. 2006 ;86( 9): 1328-1335.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1002/jsfa.2512
Vancouver
Tribess TB, Tadini CC. Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions [Internet]. Journal of the Science of Food and Agriculture. 2006 ;86( 9): 1328-1335.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1002/jsfa.2512
Artigo de periodico
Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger (2006)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, R. K.; Toledo, Romeo T.
Source: Journal of Food Engineering. Unidade: EP
Subjects: ALIMENTOS, BANANA, ENGENHARIA DE ALIMENTOS, TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
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ABNT
DITCHFIELD, Cynthia et al. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger. Journal of Food Engineering, v. 76, n. 4, p. 632-638, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.06.015. Acesso em: 18 ago. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2006). Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger. Journal of Food Engineering, 76( 4), 632-638. doi:10.1016/j.jfoodeng.2005.06.015
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger [Internet]. Journal of Food Engineering. 2006 ; 76( 4): 632-638.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.06.015
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger [Internet]. Journal of Food Engineering. 2006 ; 76( 4): 632-638.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.06.015
Artigo de periodico
Influence of inoculum age and concentration in Spirulina platensis cultivation (2003)
Pelizer, Lúcia Helena; Danesi, Eliane Dalva Godoy; Rangel-Yagui, Carlota de Oliveira ; Sassano, Carlos Eduardo Nascimento; Carvalho, João Carlos Monteiro de ; Sato, Sunao; Moraes, Iracema O.
Source: Journal of Food Engineering. Unidade: FCF
Subjects: BIOTECNOLOGIA, MICROBIOLOGIA AMBIENTAL, ALIMENTOS
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ABNT
PELIZER, Lúcia Helena et al. Influence of inoculum age and concentration in Spirulina platensis cultivation. Journal of Food Engineering, v. 56, n. 4, p. 371-375, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(02)00209-1. Acesso em: 18 ago. 2024.
APA
Pelizer, L. H., Danesi, E. D. G., Rangel-Yagui, C. de O., Sassano, C. E. N., Carvalho, J. C. M. de, Sato, S., & Moraes, I. O. (2003). Influence of inoculum age and concentration in Spirulina platensis cultivation. Journal of Food Engineering, 56( 4), 371-375. doi:10.1016/s0260-8774(02)00209-1
NLM
Pelizer LH, Danesi EDG, Rangel-Yagui C de O, Sassano CEN, Carvalho JCM de, Sato S, Moraes IO. Influence of inoculum age and concentration in Spirulina platensis cultivation [Internet]. Journal of Food Engineering. 2003 ; 56( 4): 371-375.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0260-8774(02)00209-1
Vancouver
Pelizer LH, Danesi EDG, Rangel-Yagui C de O, Sassano CEN, Carvalho JCM de, Sato S, Moraes IO. Influence of inoculum age and concentration in Spirulina platensis cultivation [Internet]. Journal of Food Engineering. 2003 ; 56( 4): 371-375.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0260-8774(02)00209-1
Trabalho de evento-anais periodico
Functional foods: Latin American perspectives (2002)
Lajolo, Franco Maria
Source: British Journal of Nutrition. Conference titles: International Symposium of Functional Foods: Scientific and Global Perspectives. Unidade: FCF
Subjects: ALIMENTOS, NUTRIÇÃO
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ABNT
LAJOLO, Franco Maria. Functional foods: Latin American perspectives. British Journal of Nutrition. Wallingford: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 18 ago. 2024. , 2002
APA
Lajolo, F. M. (2002). Functional foods: Latin American perspectives. British Journal of Nutrition. Wallingford: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Lajolo FM. Functional foods: Latin American perspectives. British Journal of Nutrition. 2002 ; 88 S145-S150.[citado 2024 ago. 18 ]
Vancouver
Lajolo FM. Functional foods: Latin American perspectives. British Journal of Nutrition. 2002 ; 88 S145-S150.[citado 2024 ago. 18 ]
Artigo de periodico
Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms (2002)
Beloti, Vanerli; Barros, Marcia de Aguiar Ferreira; Nero, Luís Augusto; Pachemshy, Juliana Aparecida de Souza; Santana, Elsa Helena Walter; Franco, Bernadette Dora Gombossy de Melo
Source: International Dairy Journal. Unidade: FCF
Subjects: ALIMENTOS, PASTEURIZAÇÃO (QUALIDADE), MICROBIOLOGIA DE ALIMENTOS
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ABNT
BELOTI, Vanerli et al. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, v. 12, n. 5, p. 413-418, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(02)00021-3. Acesso em: 18 ago. 2024.
APA
Beloti, V., Barros, M. de A. F., Nero, L. A., Pachemshy, J. A. de S., Santana, E. H. W., & Franco, B. D. G. de M. (2002). Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, 12( 5), 413-418. doi:10.1016/s0958-6946(02)00021-3
NLM
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Vancouver
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Artigo de periodico
Effects of irradiation in medicinal and eatable herbs (2002)
Koseki, Paula Massae; Villavicencio, Lúcia C. H.; Brito, Mônica Silveira; Nahme, Ligia C.; Sebastião, Katia Lared; Rela, Paulo R.; Almeida-Muradian, Ligia Bicudo de ; Mancini-Filho, Jorge ; Freitas, Paulo Chanel Deodato de
Source: Radiation Physics and Chemistry. Unidade: FCF
Subjects: PLANTAS MEDICINAIS, IRRADIAÇÃO DE ALIMENTOS, ALIMENTOS
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ABNT
KOSEKI, Paula Massae et al. Effects of irradiation in medicinal and eatable herbs. Radiation Physics and Chemistry, v. 63, n. 3-6, p. 681-684, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0969-806x(01)00658-2. Acesso em: 18 ago. 2024.
APA
Koseki, P. M., Villavicencio, L. C. H., Brito, M. S., Nahme, L. C., Sebastião, K. L., Rela, P. R., et al. (2002). Effects of irradiation in medicinal and eatable herbs. Radiation Physics and Chemistry, 63( 3-6), 681-684. doi:10.1016/s0969-806x(01)00658-2
NLM
Koseki PM, Villavicencio LCH, Brito MS, Nahme LC, Sebastião KL, Rela PR, Almeida-Muradian LB de, Mancini-Filho J, Freitas PCD de. Effects of irradiation in medicinal and eatable herbs [Internet]. Radiation Physics and Chemistry. 2002 ; 63( 3-6): 681-684.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0969-806x(01)00658-2
Vancouver
Koseki PM, Villavicencio LCH, Brito MS, Nahme LC, Sebastião KL, Rela PR, Almeida-Muradian LB de, Mancini-Filho J, Freitas PCD de. Effects of irradiation in medicinal and eatable herbs [Internet]. Radiation Physics and Chemistry. 2002 ; 63( 3-6): 681-684.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0969-806x(01)00658-2
Artigo de periodico
Relation between quality and rheological properties of latic beverages (2001)
Penna, A. L. B.; Sivieri, Kátia; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: ALIMENTOS, IOGURTE, REOLOGIA, QUALIDADE DOS ALIMENTOS
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ABNT
PENNA, A. L. B. e SIVIERI, Kátia e OLIVEIRA, Maricê Nogueira de. Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, v. 49, n. 1, p. 7-13, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(00)00179-5. Acesso em: 18 ago. 2024.
APA
Penna, A. L. B., Sivieri, K., & Oliveira, M. N. de. (2001). Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, 49( 1), 7-13. doi:10.1016/s0260-8774(00)00179-5
NLM
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Vancouver
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Artigo de periodico
Water relations in freeze-dried powdeced shortenings from babassu fat (1998)
Gioielli, Luiz Antonio ; Pitombo, Ronaldo Nogueira de Moraes; Pinheiro, A M; Balbo, A M T M
Source: Journal of Food Engineering. Unidade: FCF
Subjects: BIOTECNOLOGIA, ALIMENTOS
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ABNT
GIOIELLI, Luiz Antonio et al. Water relations in freeze-dried powdeced shortenings from babassu fat. Journal of Food Engineering, n. 4, p. 411-421, 1998Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(98)00096-x. Acesso em: 18 ago. 2024.
APA
Gioielli, L. A., Pitombo, R. N. de M., Pinheiro, A. M., & Balbo, A. M. T. M. (1998). Water relations in freeze-dried powdeced shortenings from babassu fat. Journal of Food Engineering, ( 4), 411-421. doi:10.1016/s0260-8774(98)00096-x
NLM
Gioielli LA, Pitombo RN de M, Pinheiro AM, Balbo AMTM. Water relations in freeze-dried powdeced shortenings from babassu fat [Internet]. Journal of Food Engineering. 1998 ;( 4): 411-421.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0260-8774(98)00096-x
Vancouver
Gioielli LA, Pitombo RN de M, Pinheiro AM, Balbo AMTM. Water relations in freeze-dried powdeced shortenings from babassu fat [Internet]. Journal of Food Engineering. 1998 ;( 4): 411-421.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0260-8774(98)00096-x
Artigo de periodico
Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures (1998)
Castro, I; Tirapegui, Júlio; Silva, R. S. F.
Source: International Journal of Food Science and Nutrition. Unidade: FCF
Subjects: PROTEÍNAS, ALIMENTOS
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ABNT
CASTRO, I e TIRAPEGUI, Júlio e SILVA, R. S. F. Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures. International Journal of Food Science and Nutrition, v. 48, p. 453-461, 1998Tradução . . Acesso em: 18 ago. 2024.
APA
Castro, I., Tirapegui, J., & Silva, R. S. F. (1998). Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures. International Journal of Food Science and Nutrition, 48, 453-461.
NLM
Castro I, Tirapegui J, Silva RSF. Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures. International Journal of Food Science and Nutrition. 1998 ; 48 453-461.[citado 2024 ago. 18 ]
Vancouver
Castro I, Tirapegui J, Silva RSF. Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures. International Journal of Food Science and Nutrition. 1998 ; 48 453-461.[citado 2024 ago. 18 ]
Artigo de periodico
Effect of processing on iron bioavailability of extruded bovine lung (1997)
Pinto, T A; Colli, Celia; Areas, José Alfredo Gomes
Source: Food Chemistry. Unidades: FCF, FSP
Assunto: ALIMENTOS
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ABNT
PINTO, T A e COLLI, Celia e AREAS, José Alfredo Gomes. Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry, v. 60, n. 4, p. 459-463, 1997Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(97)00063-0. Acesso em: 18 ago. 2024.
APA
Pinto, T. A., Colli, C., & Areas, J. A. G. (1997). Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry, 60( 4), 459-463. doi:10.1016/s0308-8146(97)00063-0
NLM
Pinto TA, Colli C, Areas JAG. Effect of processing on iron bioavailability of extruded bovine lung [Internet]. Food Chemistry. 1997 ; 60( 4): 459-463.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0308-8146(97)00063-0
Vancouver
Pinto TA, Colli C, Areas JAG. Effect of processing on iron bioavailability of extruded bovine lung [Internet]. Food Chemistry. 1997 ; 60( 4): 459-463.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/s0308-8146(97)00063-0

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