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Filtros : "Lorenzo, José M." Limpar

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  • Artigo de periodico

    Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil (2020)

    Carvalho, Francisco Allan Leandro de ; Munekata, Paulo Eduardo Sichetti ; Oliveira, Alessandra Lopes de ; Pateiro, Mirian; Domínguez, Rubén; Trindade, Marco Antonio ; Lorenzo, José M.

    Source: Food Research International. Unidade: FZEA

    Subjects: ANTIOXIDANTES, AÇAFRÃO, GORDURAS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CARVALHO, Francisco Allan Leandro de et al. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil. Food Research International, v. 136, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109487. Acesso em: 01 maio 2024.

    • APA

      Carvalho, F. A. L. de, Munekata, P. E. S., Oliveira, A. L. de, Pateiro, M., Domínguez, R., Trindade, M. A., & Lorenzo, J. M. (2020). Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil. Food Research International, 136, 1-13. doi:10.1016/j.foodres.2020.109487

    • NLM

      Carvalho FAL de, Munekata PES, Oliveira AL de, Pateiro M, Domínguez R, Trindade MA, Lorenzo JM. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil [Internet]. Food Research International. 2020 ; 136 1-13.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.foodres.2020.109487

    • Vancouver

      Carvalho FAL de, Munekata PES, Oliveira AL de, Pateiro M, Domínguez R, Trindade MA, Lorenzo JM. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil [Internet]. Food Research International. 2020 ; 136 1-13.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.foodres.2020.109487

  • Artigo de periodico

    Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C (2019)

    Carvalho, Francisco Allan Leandro de ; Lorenzo, José M.; Pateiro, Mirian; Bermúdez, Roberto; Purriños, Laura; Trindade, Marco Antonio

    Source: Food Research International. Unidade: FZEA

    Subjects: ANTIOXIDANTES, GUARANÁ, PITANGA, ANÁLISE SENSORIAL DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CARVALHO, Francisco Allan Leandro de et al. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Research International, v. No 2019, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108554. Acesso em: 01 maio 2024.

    • APA

      Carvalho, F. A. L. de, Lorenzo, J. M., Pateiro, M., Bermúdez, R., Purriños, L., & Trindade, M. A. (2019). Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Research International, No 2019, 1-10. doi:10.1016/j.foodres.2019.108554

    • NLM

      Carvalho FAL de, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C [Internet]. Food Research International. 2019 ; No 2019 1-10.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.foodres.2019.108554

    • Vancouver

      Carvalho FAL de, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C [Internet]. Food Research International. 2019 ; No 2019 1-10.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.foodres.2019.108554
  • 1

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