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Refinado por: Nome da Publicação: International Journal of Food Science and Technology remover
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1
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
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Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes

Bruno Stefani Esposto Larissa Tessaro; Guilherme José Aguilar; Paulo José do Amaral Sobral; Delia Rita Tapia-Blacido; Milena Martelli-Tosi

International Journal of Food Science and Technology Oxford v. 59, n. 3, p. 1384-1393, 2024

Oxford 2024

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2024 Chi )(Acessar)

2
Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains
Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains
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Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains

Ana Clara Candelaria Cucick Raquel Bedani; Lara Santos Ribeiro; Bernadette Dora Gombossy de Melo Franco; Susana Marta Isay Saad

International Journal of Food Science and Technology Hoboken v. 59, n. 6, p. 3929-3938, 2024

Hoboken 2024

Item não circula. Consulte sua biblioteca.(Acessar)

3
Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella
Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella
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Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella

Luis Jaime Pérez-Córdoba Ana Caroline Pinheiro Xerez; Margarita Núñez de Villavicencio; Marco Antonio Trindade; Paulo José do Amaral Sobral

International Journal of Food Science and Technology Oxford v. 57, p. 6378-6388, 2022

Oxford 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 App )(Acessar)

4
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH
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Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH

Paula Benoso Ana Mônica Quinta Barbosa Bittante; Izabel Cristina Freitas Moraes; Paulo José do Amaral Sobral

International Journal of Food Science and Technology Oxford v. 57, n. 4, p. 2365-2375, Apr. 2022

Oxford 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Rhe )(Acessar)

5
Application of microbial exopolysaccharides in packaging films for the food industry a review
Application of microbial exopolysaccharides in packaging films for the food industry a review
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Application of microbial exopolysaccharides in packaging films for the food industry a review

Beatriz Guevara Guerrero Kamila de Lima Santos; Eliana Setsuko Kamimura; Carlos Augusto Fernandes de Oliveira

International Journal of Food Science and Technology Chichester In Press, 2023

Chichester 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2023 App )(Acessar)

6
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films
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Effects of nisin concentration on properties of gelatin film‐forming solutions and their films

Carla Giovana Luciano Larissa Tessaro; Rodrigo Vinicius Lourenço; Ana Mônica Quinta Barbosa Bittante; Andrezza Maria Fernandes; Izabel Cristina Freitas Moraes; Paulo José do Amaral Sobral

International Journal of Food Science and Technology London v. 56, p. 587-599, 2021

London 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Eff )(Acessar)

7
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
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Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

Yana Jorge Polizer José M Lorenzo; Daniel Pompeu; Isabela Rodrigues; Juliana Cristina Baldin; Manoela Alves Pires; Maria Teresa de Alvarenga Freire; Francisco José Barba; Marco Antonio Trindade

International Journal of Food Science and Technology West Sussex v. 55, n. 3, p. 1018-1024, Mar. 2020

West Sussex 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Phy )(Acessar)

8
Salting-out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food
Salting-out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food
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Salting-out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food

Karen C. A Francisco Pedro F. Brandão Brandão; Rui Miguel Ramos; Luís Moreira Gonçalves; Arnaldo Alves Cardoso; José A Rodrigues

International Journal of Food Science and Technology Hoboken v. 55, p. 248–258, 2020

Hoboken 2020

Item não circula. Consulte sua biblioteca.(Acessar)

9
White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats
White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats
Material Type:
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White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats

Francislaine Anelize Garcia Santos Samuel Aparecido Freire; Deyvid Parreira Vieira; Paula de Carvalho Papa; Gabriela Fernandes de Barros; Caliê Castilho; Luciana Machado Guaberto; Lilian Francisco Arantes de Souza; Cecília Braga Laposy; Rosa Maria Barilli Nogueira; Aline de Oliveira Santos; Ines Cristina Giometti

International Journal of Food Science and Technology Hoboken v. 53, n. 7, p. 1666-1671, 2018

Hoboken 2018

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (PAP - 91 )(Acessar)

10
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures
Material Type:
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Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures

Sabrina da Silva Sabo Attilio Converti; Svetoslav Dimitrov Todorov; José Manuel Domínguez; Ricardo Pinheiro de Souza Oliveira

International Journal of Food Science and Technology Hoboken v. 50, p. 864–870, 2015

Hoboken 2015

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Castro, I
  2. Saad, S
  3. Sobral, P
  4. Areas, J
  5. Souza, C

Neste Assunto:

  1. Alimentos Funcionais
  2. Análise Sensorial De Alimentos
  3. Lactobacillus
  4. Antioxidantes (Atividade)
  5. Tecnologia De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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