Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Aline Foguel"'
Publikováno v:
Nutrients, Vol 16, Iss 13, p 1983 (2024)
The Editorial Office was made aware that the original publication [...]
Externí odkaz:
https://doaj.org/article/d0e97bcb0fca459492a05acc87928765
Publikováno v:
Nutrients, Vol 15, Iss 15, p 3337 (2023)
Taro (Colocasia esculenta) is a root crop that remains largely underutilized and undervalued despite its abundance and affordability. In comparison to other root vegetables, such as potatoes, yams, carrots, and cassava, taro stands out as a plentiful
Externí odkaz:
https://doaj.org/article/e11b67512d384865b5659da9f749ab75
Publikováno v:
Gels, Vol 9, Iss 3, p 180 (2023)
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel
Externí odkaz:
https://doaj.org/article/87f84ace17fb451faf8f90c97bac2cdb
Autor:
Rafaela Airoldi, Thais Lomonaco Teodoro da Silva, Juliana Neves Rodrigues Ract, Aline Foguel, Heather L. Colleran, Salam A. Ibrahim, Roberta Claro da Silva
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::006d16217f9a177dea323e42fa80d575
https://doi.org/10.1002/aocs.12652
https://doi.org/10.1002/aocs.12652
Publikováno v:
Gels. 9:180
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::784cfe89ec0af89e84697ba44e05af10
https://doi.org/10.3390/gels9030180
https://doi.org/10.3390/gels9030180
Autor:
Aline Foguel
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Diante das exigências crescentes das agências regulatórias do mundo todo quanto à redução/eliminação de ácidos graxos trans nos alimentos industrializados, bem como da conscientização do consumidor sobre a relação entre alimentação e s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5801a3e68e4504923a7d1851e760d7d
Publikováno v:
Journal of Sensory Studies. 36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8803785c3f8c56e385cd96ddb2bfde8f
https://doi.org/10.1111/joss.12658
https://doi.org/10.1111/joss.12658