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You searched for +publisher:"Universidade Estadual de Campinas" +contributor:("Palazzo, Alessandra Bugatte"). Showing records 1 – 5 of 5 total matches.

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Universidade Estadual de Campinas

1. Rodrigues, Juliana Bürger, 1988-. Elaboração de leite achocolatado enriquecido com óleo de chia livre ou microencapsulado e adoçado com diferentes edulcorantes: Development of chocolate milk enriched with free or microencapsulated chia oil and sweetened with different sweeteners.

Degree: 2015, Universidade Estadual de Campinas

 Abstract: The formulation and development of functional products is increasing since more people are looking for products that besides being sensory pleasant, bring some benefit… (more)

Subjects/Keywords: Analise sensorial; Microencapsulação; Edulcorantes; Sensory analysis; Microencapsulation; Chia seed oil; Sweeteners

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Rodrigues, Juliana Bürger, 1. (2015). Elaboração de leite achocolatado enriquecido com óleo de chia livre ou microencapsulado e adoçado com diferentes edulcorantes: Development of chocolate milk enriched with free or microencapsulated chia oil and sweetened with different sweeteners. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254249

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rodrigues, Juliana Bürger, 1988-. “Elaboração de leite achocolatado enriquecido com óleo de chia livre ou microencapsulado e adoçado com diferentes edulcorantes: Development of chocolate milk enriched with free or microencapsulated chia oil and sweetened with different sweeteners.” 2015. Thesis, Universidade Estadual de Campinas. Accessed December 04, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254249.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rodrigues, Juliana Bürger, 1988-. “Elaboração de leite achocolatado enriquecido com óleo de chia livre ou microencapsulado e adoçado com diferentes edulcorantes: Development of chocolate milk enriched with free or microencapsulated chia oil and sweetened with different sweeteners.” 2015. Web. 04 Dec 2020.

Vancouver:

Rodrigues, Juliana Bürger 1. Elaboração de leite achocolatado enriquecido com óleo de chia livre ou microencapsulado e adoçado com diferentes edulcorantes: Development of chocolate milk enriched with free or microencapsulated chia oil and sweetened with different sweeteners. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2020 Dec 04]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254249.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rodrigues, Juliana Bürger 1. Elaboração de leite achocolatado enriquecido com óleo de chia livre ou microencapsulado e adoçado com diferentes edulcorantes: Development of chocolate milk enriched with free or microencapsulated chia oil and sweetened with different sweeteners. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254249

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

2. Piovesana, Paula de Moura, 1981-. Consumo de sal e sensibilidade gustativa entre pacientes hipertensos no contexto da síndrome metabólica: Salt intake and salt taste sensitivity among hypertensive patients in the context of metabolic syndrome.

Degree: 2015, Universidade Estadual de Campinas

 Abstract: This study was aimed at evaluating among hypertensive patients the taste sensitivity to salt, salt intake and its relationship with clinical variables that are… (more)

Subjects/Keywords: Enfermagem; Hipertensão; Limiar gustativo; Cloreto de sódio na dieta; Nursing; Hypertension; Taste threshold; Sodium chloride, Dietary

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Piovesana, Paula de Moura, 1. (2015). Consumo de sal e sensibilidade gustativa entre pacientes hipertensos no contexto da síndrome metabólica: Salt intake and salt taste sensitivity among hypertensive patients in the context of metabolic syndrome. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/283912

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Piovesana, Paula de Moura, 1981-. “Consumo de sal e sensibilidade gustativa entre pacientes hipertensos no contexto da síndrome metabólica: Salt intake and salt taste sensitivity among hypertensive patients in the context of metabolic syndrome.” 2015. Thesis, Universidade Estadual de Campinas. Accessed December 04, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/283912.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Piovesana, Paula de Moura, 1981-. “Consumo de sal e sensibilidade gustativa entre pacientes hipertensos no contexto da síndrome metabólica: Salt intake and salt taste sensitivity among hypertensive patients in the context of metabolic syndrome.” 2015. Web. 04 Dec 2020.

Vancouver:

Piovesana, Paula de Moura 1. Consumo de sal e sensibilidade gustativa entre pacientes hipertensos no contexto da síndrome metabólica: Salt intake and salt taste sensitivity among hypertensive patients in the context of metabolic syndrome. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2020 Dec 04]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/283912.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Piovesana, Paula de Moura 1. Consumo de sal e sensibilidade gustativa entre pacientes hipertensos no contexto da síndrome metabólica: Salt intake and salt taste sensitivity among hypertensive patients in the context of metabolic syndrome. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/283912

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

3. Dutra, Mariana Borges de Lima, 1980-. Impacto da utilização de diferentes edulcorantes no perfil sensorial descritivo, análise tempo-intensidade múltipla e estudos de consumidor de néctar de acerola: Impact of different sweeteners on sensory profile, multiple time-intensity analysis and consumer study of acerola nectar.

Degree: 2014, Universidade Estadual de Campinas

 Abstract: The present study aimed to evaluate the replacement of sucrose by different sweeteners in acerola nectar by sensory tests. The nectar was prepared by… (more)

Subjects/Keywords: Acerola; Neotame; Sucralose; Stevia rebaudiana; Malpighia emarginata DC; Neotame; Sucralose; Stevia rebaudiana

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Dutra, Mariana Borges de Lima, 1. (2014). Impacto da utilização de diferentes edulcorantes no perfil sensorial descritivo, análise tempo-intensidade múltipla e estudos de consumidor de néctar de acerola: Impact of different sweeteners on sensory profile, multiple time-intensity analysis and consumer study of acerola nectar. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254259

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dutra, Mariana Borges de Lima, 1980-. “Impacto da utilização de diferentes edulcorantes no perfil sensorial descritivo, análise tempo-intensidade múltipla e estudos de consumidor de néctar de acerola: Impact of different sweeteners on sensory profile, multiple time-intensity analysis and consumer study of acerola nectar.” 2014. Thesis, Universidade Estadual de Campinas. Accessed December 04, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254259.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dutra, Mariana Borges de Lima, 1980-. “Impacto da utilização de diferentes edulcorantes no perfil sensorial descritivo, análise tempo-intensidade múltipla e estudos de consumidor de néctar de acerola: Impact of different sweeteners on sensory profile, multiple time-intensity analysis and consumer study of acerola nectar.” 2014. Web. 04 Dec 2020.

Vancouver:

Dutra, Mariana Borges de Lima 1. Impacto da utilização de diferentes edulcorantes no perfil sensorial descritivo, análise tempo-intensidade múltipla e estudos de consumidor de néctar de acerola: Impact of different sweeteners on sensory profile, multiple time-intensity analysis and consumer study of acerola nectar. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2020 Dec 04]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254259.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dutra, Mariana Borges de Lima 1. Impacto da utilização de diferentes edulcorantes no perfil sensorial descritivo, análise tempo-intensidade múltipla e estudos de consumidor de néctar de acerola: Impact of different sweeteners on sensory profile, multiple time-intensity analysis and consumer study of acerola nectar. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254259

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

4. Rocha-Selmi, Glaucia Aguiar, 1984-. Desenvolvimento de microcápsulas de edulcorantes produzidas por dupla emulsão seguida de coacervação complexa e estudo de sua funcionalidade em gomas de mascar: Development of sweeteners microcapsules produced by double emulsion followed by complex coacervation and study of their functionality un chewing gum.

Degree: 2014, Universidade Estadual de Campinas

 Abstract: In recent years, the interest of the population in consuming lower-calorie sugar-free products has grown. This interest has driven the market of light and… (more)

Subjects/Keywords: Microencapsulação; Edulcorantes; Microencapsulation; Sweetener

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Rocha-Selmi, Glaucia Aguiar, 1. (2014). Desenvolvimento de microcápsulas de edulcorantes produzidas por dupla emulsão seguida de coacervação complexa e estudo de sua funcionalidade em gomas de mascar: Development of sweeteners microcapsules produced by double emulsion followed by complex coacervation and study of their functionality un chewing gum. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254265

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rocha-Selmi, Glaucia Aguiar, 1984-. “Desenvolvimento de microcápsulas de edulcorantes produzidas por dupla emulsão seguida de coacervação complexa e estudo de sua funcionalidade em gomas de mascar: Development of sweeteners microcapsules produced by double emulsion followed by complex coacervation and study of their functionality un chewing gum.” 2014. Thesis, Universidade Estadual de Campinas. Accessed December 04, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254265.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rocha-Selmi, Glaucia Aguiar, 1984-. “Desenvolvimento de microcápsulas de edulcorantes produzidas por dupla emulsão seguida de coacervação complexa e estudo de sua funcionalidade em gomas de mascar: Development of sweeteners microcapsules produced by double emulsion followed by complex coacervation and study of their functionality un chewing gum.” 2014. Web. 04 Dec 2020.

Vancouver:

Rocha-Selmi, Glaucia Aguiar 1. Desenvolvimento de microcápsulas de edulcorantes produzidas por dupla emulsão seguida de coacervação complexa e estudo de sua funcionalidade em gomas de mascar: Development of sweeteners microcapsules produced by double emulsion followed by complex coacervation and study of their functionality un chewing gum. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2020 Dec 04]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254265.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rocha-Selmi, Glaucia Aguiar 1. Desenvolvimento de microcápsulas de edulcorantes produzidas por dupla emulsão seguida de coacervação complexa e estudo de sua funcionalidade em gomas de mascar: Development of sweeteners microcapsules produced by double emulsion followed by complex coacervation and study of their functionality un chewing gum. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254265

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

5. Morais, Elisa Carvalho de, 1985-. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners.

Degree: 2014, Universidade Estadual de Campinas

 Abstract: Dairy desserts are widely consumed products worldwide and are now established as an integral part of many modern diets. The growing consumer demand for… (more)

Subjects/Keywords: Avaliação sensorial; Adoçantes; Prebióticos; Chocolate; Sensory evaluation; Sweeteners; Prebiotics; Chocolate

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Morais, Elisa Carvalho de, 1. (2014). Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Morais, Elisa Carvalho de, 1985-. “Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners.” 2014. Thesis, Universidade Estadual de Campinas. Accessed December 04, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Morais, Elisa Carvalho de, 1985-. “Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners.” 2014. Web. 04 Dec 2020.

Vancouver:

Morais, Elisa Carvalho de 1. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2020 Dec 04]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Morais, Elisa Carvalho de 1. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes: Development of prebiotic creamy chocolate dairy dessert with sucrose replacement by sweeteners. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.