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Filtros : "Food Chemistry" "ARROZ" Limpar

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  • Artigo de periodico

    Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds (2020)

    Lang, Gustavo Heinrich; Kringel, Dianini Hüttner; Acunha, Tanize dos Santos; Ferreira, Cristiano Dietrich; Dias, Álvaro Renato Guerra; Zavareze, Elessandra da Rosa; Oliveira, Maurício de

    Fonte: Food Chemistry. Unidade: FCFRP

    Assuntos: QUÍMICA DE ALIMENTOS, ARROZ, BOLOS, ENZIMAS, TECNOLOGIA DE ALIMENTOS

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    • ABNT

      LANG, Gustavo Heinrich et al. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry, v. 318, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126480. Acesso em: 17 out. 2024.

    • APA

      Lang, G. H., Kringel, D. H., Acunha, T. dos S., Ferreira, C. D., Dias, Á. R. G., Zavareze, E. da R., & Oliveira, M. de. (2020). Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry, 318, 1-10. doi:10.1016/j.foodchem.2020.126480

    • NLM

      Lang GH, Kringel DH, Acunha T dos S, Ferreira CD, Dias ÁRG, Zavareze E da R, Oliveira M de. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds [Internet]. Food Chemistry. 2020 ; 318 1-10.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126480

    • Vancouver

      Lang GH, Kringel DH, Acunha T dos S, Ferreira CD, Dias ÁRG, Zavareze E da R, Oliveira M de. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds [Internet]. Food Chemistry. 2020 ; 318 1-10.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126480

  • Artigo de periodico

    Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude (2019)

    Kato, Lilian Seiko; Fernandes, Elisabete Aparecida De Nadai ; Raab, Andrea; Bacchi, Márcio Arruda; Feldmann, Joerg

    Fonte: Food Chemistry. Unidade: CENA

    Assuntos: ARROZ, CÁDMIO, ARSÊNIO

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    • ABNT

      KATO, Lilian Seiko et al. Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude. Food Chemistry, v. 286, p. 644-650, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.02.043. Acesso em: 17 out. 2024.

    • APA

      Kato, L. S., Fernandes, E. A. D. N., Raab, A., Bacchi, M. A., & Feldmann, J. (2019). Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude. Food Chemistry, 286, 644-650. doi:10.1016/j.foodchem.2019.02.043

    • NLM

      Kato LS, Fernandes EADN, Raab A, Bacchi MA, Feldmann J. Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude [Internet]. Food Chemistry. 2019 ; 286 644-650.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2019.02.043

    • Vancouver

      Kato LS, Fernandes EADN, Raab A, Bacchi MA, Feldmann J. Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude [Internet]. Food Chemistry. 2019 ; 286 644-650.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2019.02.043

  • Artigo de periodico

    Physicochemical and structural characteristics of rice starch modified by irradiation (2016)

    Polesi, Luis Fernando; Sarmento, Silene Bruder Silveira; Moraes, Jaqueline; Franco, Célia Maria Landi; Canniatti Brazaca, Solange Guidolin

    Fonte: Food Chemistry. Unidade: ESALQ

    Assuntos: ARROZ, CROMATOGRAFIA, RADIAÇÃO GAMA

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    • ABNT

      POLESI, Luis Fernando et al. Physicochemical and structural characteristics of rice starch modified by irradiation. Food Chemistry, v. 191, p. 59-66, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.03.055. Acesso em: 17 out. 2024.

    • APA

      Polesi, L. F., Sarmento, S. B. S., Moraes, J., Franco, C. M. L., & Canniatti Brazaca, S. G. (2016). Physicochemical and structural characteristics of rice starch modified by irradiation. Food Chemistry, 191, 59-66. doi:10.1016/j.foodchem.2015.03.055

    • NLM

      Polesi LF, Sarmento SBS, Moraes J, Franco CML, Canniatti Brazaca SG. Physicochemical and structural characteristics of rice starch modified by irradiation [Internet]. Food Chemistry. 2016 ; 191 59-66.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2015.03.055

    • Vancouver

      Polesi LF, Sarmento SBS, Moraes J, Franco CML, Canniatti Brazaca SG. Physicochemical and structural characteristics of rice starch modified by irradiation [Internet]. Food Chemistry. 2016 ; 191 59-66.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2015.03.055
  • 1

1 - 3 (3 registros)

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