Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Monteiro, Adenilson A."'
Autor:
Monteiro, Adenilson A., Monteiro, Márcia R., Pereira, Ricardo N., Diniz, Renata, Costa, Angélica R., Malcata, F. Xavier, Teixeira, José A., Teixeira, Álvaro V., Oliveira, Eduardo B., Coimbra, Jane S., Vicente, António A., Ramos, Óscar L.
Publikováno v:
In Food Hydrocolloids July 2016 58:60-74
Autor:
Monteiro, Adenilson A., Monteiro, Marcia R., Ramos, Óscar L., Pereira, Ricardo, Malcata, F. X., Teixeira, J. A., Teixeira, Álvaro V., Oliveira, Eduardo B., Coimbra, Jane Sélia dos Reis, Vicente, A. A.
Nanotechnology possesses an intrinsic potential to produce new food ingredients and innovative products, with considerable benefits to human health. This can be attained via development of innovative structures for application in functional foods. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::2c2be94109b787f141c9c043a1c37f82
https://hdl.handle.net/1822/31422
https://hdl.handle.net/1822/31422
Autor:
Monteiro, Adenilson A., Monteiro, Márcia R., Ramos, Óscar L., Pereira, Ricardo, Diniz, Renata, Costa, Angélica R., Malcata, F. X., Teixeira, J. A., Teixeira, Álvaro V., Oliveira, Eduardo B., Vicente, A. A., Coimbra, Jane Sélia dos Reis
Protein assembly into supramolecular structures (e.g. aggregates, fibrils and nanotubes) is a widespread phenomenon in biological sciences. Nowadays, it is well documented that the amphiphilic properties of proteins is a driving force to their self-a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::d3ce91c4ee5360593e0b512e9cddb447
https://hdl.handle.net/1822/31425
https://hdl.handle.net/1822/31425
Publikováno v:
Repositório Institucional da UFVUniversidade Federal de ViçosaUFV.
Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2016-06-01T08:42:19Z No. of bitstreams: 1 texto completo.pdf: 2627831 bytes, checksum: 2e76f89a095d25b9ff1841a8430eb04b (MD5)
Made available in DSpace on 2016-06-01T08:42:19Z (GMT).
Made available in DSpace on 2016-06-01T08:42:19Z (GMT).
Externí odkaz:
http://www.locus.ufv.br/handle/123456789/7737
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior O objetivo do trabalho foi sintetizar a hidroxiapatita, para separar a β - lactoglobulina e α - lactoalbumina do soro de leite, obtido da fabricação de queijo Minas, por cromatografi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::660b781ed50f72fd5d6d947730f153b2
http://www.locus.ufv.br/handle/123456789/7737
http://www.locus.ufv.br/handle/123456789/7737