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Resultados de 1 a 10 de 33  para Produção Intelectual da USP

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Refinado por: autor: Gioielli, L remover autor: Silva, R remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Ana Carolina Rodrigues Florence Roberta Claro da Silva; Ana Paula do Espírito Santo; Luiz Antonio Gioielli; Adnan Yahia Tamime; Maricê Nogueira de Oliveira

Dairy Science and Technology Les Ulis v. 89, n. 6, p. 541-553, 2009

Les Ulis 2009

Acesso online

2
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Ana Carolina Rodrigues Florence Roberta Claro da Silva; Ana Paula do Espírito Santo; Luiz Antonio Gioielli; Adnan Yahia Tamime; Maricê Nogueira de Oliveira

Dairy Science and Technology Les Ulis v. 89, n. 6, p. 541-553, 2009

Les Ulis 2009

Acesso online

3
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Roberta Claro da Silva Lúcia Nazareth Cotting; Tatyane Pereira Poltronieri; Victor Manuel Cardoso Figueiredo Balcão; Denise Brito de Almeida; Lireny Aparecida Guaraldo Gonçalves; Renato Grimaldi; Luiz Antonio Gioielli

LWT - Food Science and Technology London v. 42, n. 7, p. 1275-1282, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

4
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk

Ana Carolina Rodrigues Florence Ricardo Pinheiro de Souza Oliveira; Roberta Claro da Silva; Fabiana Andréia Schafer de Martini Soares; Luiz Antonio Gioielli

LWT - Food Science and Technology Amsterdam v. 49, n. 1, p. 89-95, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

5
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations

Tiemy Rosana Komatsu Flávia Carolina Alonso Buriti; Roberta Claro da Silva; Alexandre Rodrigues Lobo; Celia Colli; Luiz Antonio Gioielli; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v. 50, n. 2, p. 755-765, 2013

Amsterdam 2013

Item não circula. Consulte sua biblioteca.(Acessar)

6
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Roberta Claro da Silva Lúcia Nazareth Cotting; Tatyane Pereira Poltronieri; Victor Manuel Cardoso Figueiredo Balcão; Denise Brito de Almeida; Lireny Aparecida Guaraldo Gonçalves; Renato Grimaldi; Luiz Antonio Gioielli

LWT - Food Science and Technology London v. 42, n. 7, p. 1275-1282, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

7
Structured lipids obtained by chemical interesterification of olive oil and palm stearin
Structured lipids obtained by chemical interesterification of olive oil and palm stearin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Structured lipids obtained by chemical interesterification of olive oil and palm stearin

Roberta Claro da Silva Daniela Ferreira Soares; Maíra Bertolessi Lourenço; Fabiana Andréia Schafer de Martini Soares; Kelly G. da Silva; Maria Inês de Almeida Gonçalves; Luiz Antonio Gioielli

LWT \2013 Food Science and Technology London v. 43, n. 5, p. 752-758, 2010

London 2010

Acesso online

8
Structured lipids obtained by chemical interesterification of olive oil and palm stearin
Structured lipids obtained by chemical interesterification of olive oil and palm stearin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Structured lipids obtained by chemical interesterification of olive oil and palm stearin

Roberta Claro da Silva Daniela Ferreira Soares; Maíra Bertolessi Lourenço; Fabiana Andréia Schafer de Martini Soares; Kelly G. da Silva; Maria Inês de Almeida Gonçalves; Luiz Antonio Gioielli

LWT \2013 Food Science and Technology London v. 43, n. 5, p. 752-758, 2010

London 2010

Acesso online

9
Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines
Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines
Material Type:
Artigo 		Adicionar ao Meu Espaço

Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines

Fabiana Andréia Schafer de Martini Soares Natália M Osório; Roberta Claro da Silva; Luiz Antonio Gioielli; Suzana Ferreira Dias

European Journal of Lipid Science and Technology Malden v. 115, n. 4, p. 413-428, 2013

Malden 2013

Item não circula. Consulte sua biblioteca.(Acessar)

10
Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil
Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil

Fabiana Andréia Schafer de Martini Soares Roberta Claro da Silva; Marcia Hazzan; Isabele Renata Capacla; Maria Inês de Almeida Gonçalves; Luiz Antonio Gioielli; Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo (15. 2010 São Paulo); São Paulo Pharmacy and Biochemistry University Meeting (45. 2010 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (2010 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 46, suppl. 2, p. 14 res. FCF023, 2010

São Paulo 2010

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 33  para Produção Intelectual da USP

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