Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Thamara Thaiane da Silva CROZATTI"'
Autor:
Thamara Thaiane da Silva Crozatti, Camila Sampaio Mangolim, Paula Vitória Larentis, João Carlos Palazzo de Mello, Graciette Matioli
Publikováno v:
Journal of Food Science and Technology. 60:361-371
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c31d6605c8e248fd9c5e275fa55fecee
https://doi.org/10.1007/s13197-022-05623-w
https://doi.org/10.1007/s13197-022-05623-w
Autor:
Thamara Thaiane da Silva Crozatti, Juliana Harumi Miyoshi, Angélica Priscila Parussolo Tonin, Larissa Fonseca Tomazini, Marco Aurélio Schuler Oliveira, José Uebi Maluf, Eduardo Cesar Meurer, Graciette Matioli
Publikováno v:
International Journal of Food Science & Technology. 58:1586-1596
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddb6cd0a340df88bd033de67a4132fad
https://doi.org/10.1111/ijfs.15886
https://doi.org/10.1111/ijfs.15886
Autor:
Thamara Thaiane da Silva CROZATTI, Paula Vitória LARENTIS, Vanderson Carvalho FENELON, Juliana Harumi MIYOSHI, Júlia Rosa de BRITO, Giovanna da Silva SALINAS, Beatriz de Oliveira MAZZOTTI, Giovanni Cesar TELES, Quirino Alves de LIMA NETO, Graciette MATIOLI
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e104122, Published: 30 JAN 2023
Cyclodextrins (CDs) have the ability to encapsulate numerous molecules and have applicability in several industrial areas, however, their cost has made their use difficult. To seek alternatives that may enable the use of DCs, the present study evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dd039b5e421cca685915b025e60e782
https://doi.org/10.1590/fst.104122
https://doi.org/10.1590/fst.104122
Autor:
Thamara Thaiane, da Silva Crozatti, Camila Sampaio, Mangolim, Paula Vitória, Larentis, João Carlos Palazzo, de Mello, Graciette, Matioli
Publikováno v:
Journal of food science and technology. 60(1)
The Juçara fruit (The online version contains supplementary material available at 10.1007/s13197-022-05623-w.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b8accea3e3f62400c49d22e8442c0428
https://pubmed.ncbi.nlm.nih.gov/36618036
https://pubmed.ncbi.nlm.nih.gov/36618036
Autor:
null Thamara Thaiane da Silva Crozatti, null Juliana Harumi Miyoshi, null Angélica Priscila Parussolo Tonin, null Larissa Fonseca Tomazini, null Marco Aurélio Schuler Oliveira, null Jose Uebi Maluf, null Eduardo Cesar Meurer, null Graciette Matioli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::282a37dfa8779fd69da0775d336f5503
https://doi.org/10.1111/ijfs.15886/v2/response1
https://doi.org/10.1111/ijfs.15886/v2/response1
Autor:
Giovanni Cesar Teles, Juliana Harumi Miyoshi, Thamara Thaiane da Silva Crozatti, Pablo Ricardo Sanches de Oliveira, Dayvid Luckesi, Rafaela de Angelis Barros
Publikováno v:
Research, Society and Development; Vol. 11 No. 14; e355111435339
Research, Society and Development; Vol. 11 Núm. 14; e355111435339
Research, Society and Development; v. 11 n. 14; e355111435339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 14; e355111435339
Research, Society and Development; v. 11 n. 14; e355111435339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
A crescente procura por alimentos funcionais e/ou saudáveis tem sido expressiva nos últimos anos. A banana, quando verde e cozida consiste, em grande parte, em amido resistente, este um alimento funcional do tipo prebiótico. O presente trabalho tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::299e4ed7f2433aacdd1f160ba3206e69
https://doi.org/10.33448/rsd-v11i14.35339
https://doi.org/10.33448/rsd-v11i14.35339