Zobrazeno 1 - 5
of 5
pro vyhledávání: '"F. T. SOUZA"'
Publikováno v:
Scientific Electronic Archives, Vol 13, Iss 5, Pp 69-72 (2020)
Emulsions are heterogeneous systems, thermodynamically unstable, formed by the combination of hydrophilic and lipophilic substances through agents of surface tension. The product quality control is handled as the most important to study the stability
Externí odkaz:
https://doaj.org/article/d08ea433b2054a69b083ca272997a0f9
Autor:
A. F. T. Souza
Publikováno v:
Educação: Diálogos convergentes e articulação interdisciplinar 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3d18342494a997b1d9abe1d5544bc25
https://doi.org/10.22533/at.ed.0342122097
https://doi.org/10.22533/at.ed.0342122097
Autor:
N. C. Lubi, A. C. Santos, B. K. Souza, Trajano Felipe Barrabas Xavier da Silva, A. F. T. Souza
Publikováno v:
Scientific Electronic Archives, Vol 13, Iss 5, Pp 69-72 (2020)
Emulsions are heterogeneous systems, thermodynamically unstable, formed by the combination of hydrophilic and lipophilic substances through agents of surface tension. The product quality control is handled as the most important to study the stability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2aed524aa2bf42e6df7f4970b96ac51
https://doi.org/10.36560/1352020913
https://doi.org/10.36560/1352020913
Publikováno v:
Alimentos e Nutrição, Vol 17, Iss 3, Pp 275-279 (2009)
Objetivou-se avaliar o potencial antioxidante da ficocianina, frente a peroxidação lipídica dos sistemas lipídicos óleo de soja e azeite de oliva. A ficocianina é uma ficobiliproteína extraída de algas verde-azuladas como a Spirulina platensi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::5e14b6340d3202600be176ef76a5e3bf
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/274
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/274
Publikováno v:
Alimentos e Nutrição, Vol 17, Iss 3, Pp 275-279 (2009)
Objetivou-se avaliar o potencial antioxidante da ficocianina, frente a peroxidação lipÃdica dos sistemas lipÃdicos óleo de soja e azeite de oliva. A ficocianina é uma ficobiliproteÃna extraÃda de algas verde-azuladas como a Sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::e4a7b4d560ec7155482264a8a9b2ba4e
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/274
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/274