DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional Universidade Franciscana |
Texto Completo: | http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/1004 |
Resumo: | Ascorbic acid (AA) and ascorbyl palmitate (PA) can be used in meat products, such as hamburgers, with the function of antioxidants, as they prevent lipid oxidation. However, AA and AP are unstable due to several extrinsic factors, such as temperature, light, oxygen, the presence of metals, among others. Thus, these compounds can be protected through nanotechnology, with the association in liposomal vesicles. However, these vesicles are obtained in a liquid medium, which limits their stability and makes their application difficult. This adversity can be overcome through strategies such as the conversion of these suspensions into powdery systems or the incorporation in gelatinous films, both of which can be used to try to prevent the lipid oxidation in meat products. Thus, this work aims to develop, characterize, and apply nanostructured systems containing AA and PA as a bioadditive in meat products. Initially, a chromatographic method was developed and validated for the simultaneous determination of AA and PA in liposomes, this method proved to be adequate, in accordance with the legislation. After validation, studies of pre-formulation, characterization, stability, antioxidant, antimicrobial activity in vitro safety profile in healthy human cells of AA and PA-containing liposomes. The liposomes initially had an average vesicle diameter of 156 nm, an IPD of 0.202, a zeta potential of -32.3 mV, a PA content of 0.94 mg/mL and 0.97 mg/mL of AA, 3.30 of pH, antioxidant activity of 39.4 mol TE/mL, and spherical morphology. In addition, the formulations did not show antimicrobial activity against the tested bacteria and fungi and did not demonstrate toxicity in in vitro tests. The stability of the liposomes varied according to the temperature at which they were stored, being more stable under refrigeration (± 4 ºC) and less stable in a climatic chamber (± 40 ºC). In a second stage of the work, the liposomal formulation was spray-dried using the spray dryer, using lactose as an adjuvant (10 %), it was characterized, and its stability, antioxidant activity and in vitro safety profile was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was carried out and the antioxidant activity of the powdery systems was analyzed against the lipid oxidation of cooked hamburgers packaged in aerobic medium. After spray drying, it was possible to notice that the liposomal vesicles did not undergo unexpected physical-chemical changes resulting from the drying process, which showed a yield of 72.3%. The powdered liposomal systems after aqueous redispersion had a vesicle size of 146 nm, IPD of 0.248, zeta potential of -25.5 mV, 3.40 of pH, content of 0.91 mg/mL for PA and 0.89 mg/mL for AA, antioxidant activity of 26.3 mol TE/mL and spherical morphology. Powdery liposomal systems did not demonstrate cytotoxicity in fibroblasts according to the safety tests analyzed. The content and physicochemical characteristics of the dry formulation remained more stable and better when compared to the liquid formulation, at the temperatures analyzed (climatic chamber – ± 40 ºC and room temperature – ± 25 ºC). In addition, the liposomal powdered systems have been shown to decrease the lipid oxidation of cooked hamburgers stored under refrigeration for 6 days, compared to hamburgers prepared with free actives. In the third stage, to fulfill the second strategy of stabilization and application of the liposomes developed in this work, the liquid formulation was incorporated into gelatinous films, which were characterized and adhered to corona-treated packaging. The films had a thickness that ranged from 44.2 to 48.9 μm, and the film that was incorporated with liposomes containing ascorbic acid and ascorbyl palmitate showed an in vitro antioxidant activity of 21.22 mg TE/g of film. The antioxidant activity of the films and packaging was analyzed against the lipid oxidation of hamburgers (raw and cooked) packaged in an aerobic medium and under vacuum, under refrigeration. The films and packaging containing the films incorporated with liposomes proved to be effective in reducing the lipid oxidation of cooked hamburgers stored under refrigeration in an aerobic medium for 6 days, in relation to the other treatments. Corona-treated packaging and adhered films, on the other hand, have been shown to delay the lipid oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration and vacuum, demonstrating to be a promising alternative for the meat products segment. Through the results found, it was possible to develop, characterize and apply nanostructured systems containing ascorbic acid and ascorbyl palmitate as a bioadditive potential in meat products, in order to reduce the sodium content in these products. |
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Ourique, Aline FerreiraFogaça, Aline de OliveiraEmanuelli, TatianaSobral, Paulo José do AmaralFilho, Antonio Gomes de SouzaFernandes, Liana da SilvaFavarin, Fernanda Reis2021-07-06T18:44:50Z2025-01-032021-04-30Favarin, Fernanda Reis. DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA. 2021. 49f. Tese( Programa de Pós-Graduação em Nanociências) - Universidade Franciscana, Santa Maria - RS .http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/1004Ascorbic acid (AA) and ascorbyl palmitate (PA) can be used in meat products, such as hamburgers, with the function of antioxidants, as they prevent lipid oxidation. However, AA and AP are unstable due to several extrinsic factors, such as temperature, light, oxygen, the presence of metals, among others. Thus, these compounds can be protected through nanotechnology, with the association in liposomal vesicles. However, these vesicles are obtained in a liquid medium, which limits their stability and makes their application difficult. This adversity can be overcome through strategies such as the conversion of these suspensions into powdery systems or the incorporation in gelatinous films, both of which can be used to try to prevent the lipid oxidation in meat products. Thus, this work aims to develop, characterize, and apply nanostructured systems containing AA and PA as a bioadditive in meat products. Initially, a chromatographic method was developed and validated for the simultaneous determination of AA and PA in liposomes, this method proved to be adequate, in accordance with the legislation. After validation, studies of pre-formulation, characterization, stability, antioxidant, antimicrobial activity in vitro safety profile in healthy human cells of AA and PA-containing liposomes. The liposomes initially had an average vesicle diameter of 156 nm, an IPD of 0.202, a zeta potential of -32.3 mV, a PA content of 0.94 mg/mL and 0.97 mg/mL of AA, 3.30 of pH, antioxidant activity of 39.4 mol TE/mL, and spherical morphology. In addition, the formulations did not show antimicrobial activity against the tested bacteria and fungi and did not demonstrate toxicity in in vitro tests. The stability of the liposomes varied according to the temperature at which they were stored, being more stable under refrigeration (± 4 ºC) and less stable in a climatic chamber (± 40 ºC). In a second stage of the work, the liposomal formulation was spray-dried using the spray dryer, using lactose as an adjuvant (10 %), it was characterized, and its stability, antioxidant activity and in vitro safety profile was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was carried out and the antioxidant activity of the powdery systems was analyzed against the lipid oxidation of cooked hamburgers packaged in aerobic medium. After spray drying, it was possible to notice that the liposomal vesicles did not undergo unexpected physical-chemical changes resulting from the drying process, which showed a yield of 72.3%. The powdered liposomal systems after aqueous redispersion had a vesicle size of 146 nm, IPD of 0.248, zeta potential of -25.5 mV, 3.40 of pH, content of 0.91 mg/mL for PA and 0.89 mg/mL for AA, antioxidant activity of 26.3 mol TE/mL and spherical morphology. Powdery liposomal systems did not demonstrate cytotoxicity in fibroblasts according to the safety tests analyzed. The content and physicochemical characteristics of the dry formulation remained more stable and better when compared to the liquid formulation, at the temperatures analyzed (climatic chamber – ± 40 ºC and room temperature – ± 25 ºC). In addition, the liposomal powdered systems have been shown to decrease the lipid oxidation of cooked hamburgers stored under refrigeration for 6 days, compared to hamburgers prepared with free actives. In the third stage, to fulfill the second strategy of stabilization and application of the liposomes developed in this work, the liquid formulation was incorporated into gelatinous films, which were characterized and adhered to corona-treated packaging. The films had a thickness that ranged from 44.2 to 48.9 μm, and the film that was incorporated with liposomes containing ascorbic acid and ascorbyl palmitate showed an in vitro antioxidant activity of 21.22 mg TE/g of film. The antioxidant activity of the films and packaging was analyzed against the lipid oxidation of hamburgers (raw and cooked) packaged in an aerobic medium and under vacuum, under refrigeration. The films and packaging containing the films incorporated with liposomes proved to be effective in reducing the lipid oxidation of cooked hamburgers stored under refrigeration in an aerobic medium for 6 days, in relation to the other treatments. Corona-treated packaging and adhered films, on the other hand, have been shown to delay the lipid oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration and vacuum, demonstrating to be a promising alternative for the meat products segment. Through the results found, it was possible to develop, characterize and apply nanostructured systems containing ascorbic acid and ascorbyl palmitate as a bioadditive potential in meat products, in order to reduce the sodium content in these products.O ácido ascórbico (AA) e o palmitato de ascorbila (PA) podem ser utilizados em produtos cárneos, como o hamburguer, com a função de antioxidantes, pois eles previnem a oxidação lipídica. Porém o AA e PA são instáveis frente a diversos fatores extrínsecos, como temperatura, luz, oxigênio, presença de metais, entre outros. Assim, esses compostos podem ser protegidos através da nanotecnologia, com a associação em vesículas lipossomais. No entanto, estas vesículas são obtidas em meio líquido, o que limita sua estabilidade e dificulta sua aplicação. Porém, essa adversidade pode ser contornada através de estratégias como a conversão destas suspensões em sistemas pulverulentos ou a incorporação em filmes gelatinosos, sendo que, ambas abordagens podem ser utilizadas para tentar prevenir a oxidação lipídica de produtos cárneos. Assim, este trabalho tem como objetivo desenvolver, caracterizar e aplicar sistemas nanoestruturados contendo AA e PA como um bioaditivo em produtos cárneos. Inicialmente foi desenvolvido e validado um método cromatográfico para a determinação simultânea de AA e PA em lipossomas, esse método demonstrou ser adequado estando de acordo com a legislação. Após a validação, foram realizados os estudos de pré-formulação, caracterização, estabilidade, atividade antioxidante, antimicrobiana e perfil de segurança in vitro em células humanas sadias dos lipossomas contendo AA e PA. Os lipossomas apresentaram inicialmente um diâmetro médio de vesícula de 156 nm, IPD de 0,202, potencial zeta de -32,3 mV, teor de PA de 0,94 mg/mL e 0,97 mg/mL de AA, 3,30 de pH, atividade antioxidante de 39,4 mol de TE/mL, e morfologia esférica. Ademais, as formulações não apresentaram atividade antimicrobiana frente as bactérias e fungos testados, e não demonstraram toxicidade nos ensaios in vitro. A estabilidade dos lipossomas variou de acordo com a temperatura em que foram armazenados, sendo mais estáveis sob refrigeração (± 4 ºC) e menos estáveis em câmara climática (± 40 ºC). Em uma segunda etapa do trabalho, a formulação lipossomal foi seca por aspersão através do spray dryer, utilizando lactose como adjuvante, foi caracterizada, e teve sua estabilidade, atividade antioxidante e perfil de segurança in vitro determinada. Ainda, após estes ensaios foi realizada a incorporação da formulação seca em hamburgueres de carne bovina e a atividade antioxidante dos sistemas pulverulentos foi analisada frente à oxidação lipídica de hambúrgueres cozidos embalados em meio aeróbico. Após a secagem por aspersão foi possível perceber que as vesículas lipossomais não sofreram alterações físico-químicas inesperadas decorrentes do processo de secagem, o processo de secagem apresentou um rendimento de 72,3% para o LIP-AAP. Os sistemas pulverulentos lipossomais após redispersão aquosa apresentaram tamanho de vesícula de 146 nm, IPD de 0,248, potencial zeta de -25,5 mV, 3,40 de pH, teor de 0,91 mg/mL para o PA e de 0,89 mg/mL para o AA, atividade antioxidante de 26,3 mol de TE/mL e morfologia esférica. Os sistemas pulverulentos lipossomais não demonstraram citotoxicidade em fibroblastos de acordo com os testes de segurança analisados. O teor e as características físico-químicas das formulações secas se mantiveram mais estáveis e melhores quando comparado com as formulações líquidas, nas temperaturas analisadas (câmara climática – ± 40 ºC e temperatura ambiente – ± 25 ºC). Além disso, os sistemas pulverulentos lipossomais diminuíram a oxidação lipídica de hambúrgueres cozidos armazenados sob refrigeração por 6 dias, em comparação com os hambúrgueres preparados com os ativos livres. Na terceira etapa, para cumprir a segunda estratégia de estabilização e aplicação dos lipossomas desenvolvidos neste trabalho, esta formulação líquida foi incorporada em filmes gelatinosos, que foram caracterizados e aderidos em embalagens tratadas com corona. Os filmes apresentaram uma espessura que variou de 44,2 a 48,9 μm, e o filme que foi incorporado de lipossomas contendo ácido ascórbico e palmitato de ascorbila apresentou uma atividade antioxidante in vitro de 21,22 mg TE/g de filme. A atividade antioxidante dos filmes e embalagens foi analisada frente à oxidação lipídica de hambúrgueres (crus e cozidos) embalados em meio aeróbico e sob vácuo, sob refrigeração. Os filmes e as embalagens contendo os filmes incorporados com lipossomas demonstraram ser eficazes na diminuição da oxidação lipídica de hambúrgueres cozidos armazenados sob refrigeração em meio aeróbico por 6 dias, em relação aos demais tratamentos. Já as embalagens tratadas com corona e com os filmes aderidos demonstraram retardar o aparecimento da oxidação lipídica e amenizar a perda do pigmento cárneo dos hambúrgueres crus, armazenados por 14 dias sob refrigeração e vácuo, demonstrando ser uma alternativa promissora para o segmento de produtos cárneos. Através dos resultados encontrados, percebe-se que foi possível desenvolver, caracterizar e aplicar sistemas nanoestruturados contendo ácido ascórbico e palmitato de ascorbila como um potencial bioaditivo em produtos cárneos, com o intuito de diminuir o teor de sódio nestes produtos.Submitted by MARCIA ROVADOSCHI (marciar@unifra.br) on 2021-07-06T18:44:50Z No. of bitstreams: 3 Tese_FernandaReisFavarin_VersaoParcial.pdf: 2444791 bytes, checksum: a3d0f6b9b375da3cc6321b6c5293c5fe (MD5) Tese_FernandaReisFavarin_SemAssinaturas.pdf: 4203189 bytes, checksum: 90c3b5f88a726210032b4e91d347b621 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2021-07-06T18:44:50Z (GMT). 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dc.title.por.fl_str_mv |
DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA |
title |
DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA |
spellingShingle |
DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA Favarin, Fernanda Reis lipossomas; atividade antioxidante; oxidação lipídica; secagem por aspersão; filmes de gelatina. liposomes; antioxidant activity; lipid oxidation; spray drying; gelatin films. Nanociências |
title_short |
DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA |
title_full |
DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA |
title_fullStr |
DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA |
title_full_unstemmed |
DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA |
title_sort |
DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA |
author |
Favarin, Fernanda Reis |
author_facet |
Favarin, Fernanda Reis |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Ourique, Aline Ferreira |
dc.contributor.advisor-co1.fl_str_mv |
Fogaça, Aline de Oliveira |
dc.contributor.referee1.fl_str_mv |
Emanuelli, Tatiana |
dc.contributor.referee2.fl_str_mv |
Sobral, Paulo José do Amaral |
dc.contributor.referee3.fl_str_mv |
Filho, Antonio Gomes de Souza |
dc.contributor.referee4.fl_str_mv |
Fernandes, Liana da Silva |
dc.contributor.author.fl_str_mv |
Favarin, Fernanda Reis |
contributor_str_mv |
Ourique, Aline Ferreira Fogaça, Aline de Oliveira Emanuelli, Tatiana Sobral, Paulo José do Amaral Filho, Antonio Gomes de Souza Fernandes, Liana da Silva |
dc.subject.por.fl_str_mv |
lipossomas; atividade antioxidante; oxidação lipídica; secagem por aspersão; filmes de gelatina. |
topic |
lipossomas; atividade antioxidante; oxidação lipídica; secagem por aspersão; filmes de gelatina. liposomes; antioxidant activity; lipid oxidation; spray drying; gelatin films. Nanociências |
dc.subject.eng.fl_str_mv |
liposomes; antioxidant activity; lipid oxidation; spray drying; gelatin films. |
dc.subject.cnpq.fl_str_mv |
Nanociências |
description |
Ascorbic acid (AA) and ascorbyl palmitate (PA) can be used in meat products, such as hamburgers, with the function of antioxidants, as they prevent lipid oxidation. However, AA and AP are unstable due to several extrinsic factors, such as temperature, light, oxygen, the presence of metals, among others. Thus, these compounds can be protected through nanotechnology, with the association in liposomal vesicles. However, these vesicles are obtained in a liquid medium, which limits their stability and makes their application difficult. This adversity can be overcome through strategies such as the conversion of these suspensions into powdery systems or the incorporation in gelatinous films, both of which can be used to try to prevent the lipid oxidation in meat products. Thus, this work aims to develop, characterize, and apply nanostructured systems containing AA and PA as a bioadditive in meat products. Initially, a chromatographic method was developed and validated for the simultaneous determination of AA and PA in liposomes, this method proved to be adequate, in accordance with the legislation. After validation, studies of pre-formulation, characterization, stability, antioxidant, antimicrobial activity in vitro safety profile in healthy human cells of AA and PA-containing liposomes. The liposomes initially had an average vesicle diameter of 156 nm, an IPD of 0.202, a zeta potential of -32.3 mV, a PA content of 0.94 mg/mL and 0.97 mg/mL of AA, 3.30 of pH, antioxidant activity of 39.4 mol TE/mL, and spherical morphology. In addition, the formulations did not show antimicrobial activity against the tested bacteria and fungi and did not demonstrate toxicity in in vitro tests. The stability of the liposomes varied according to the temperature at which they were stored, being more stable under refrigeration (± 4 ºC) and less stable in a climatic chamber (± 40 ºC). In a second stage of the work, the liposomal formulation was spray-dried using the spray dryer, using lactose as an adjuvant (10 %), it was characterized, and its stability, antioxidant activity and in vitro safety profile was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was carried out and the antioxidant activity of the powdery systems was analyzed against the lipid oxidation of cooked hamburgers packaged in aerobic medium. After spray drying, it was possible to notice that the liposomal vesicles did not undergo unexpected physical-chemical changes resulting from the drying process, which showed a yield of 72.3%. The powdered liposomal systems after aqueous redispersion had a vesicle size of 146 nm, IPD of 0.248, zeta potential of -25.5 mV, 3.40 of pH, content of 0.91 mg/mL for PA and 0.89 mg/mL for AA, antioxidant activity of 26.3 mol TE/mL and spherical morphology. Powdery liposomal systems did not demonstrate cytotoxicity in fibroblasts according to the safety tests analyzed. The content and physicochemical characteristics of the dry formulation remained more stable and better when compared to the liquid formulation, at the temperatures analyzed (climatic chamber – ± 40 ºC and room temperature – ± 25 ºC). In addition, the liposomal powdered systems have been shown to decrease the lipid oxidation of cooked hamburgers stored under refrigeration for 6 days, compared to hamburgers prepared with free actives. In the third stage, to fulfill the second strategy of stabilization and application of the liposomes developed in this work, the liquid formulation was incorporated into gelatinous films, which were characterized and adhered to corona-treated packaging. The films had a thickness that ranged from 44.2 to 48.9 μm, and the film that was incorporated with liposomes containing ascorbic acid and ascorbyl palmitate showed an in vitro antioxidant activity of 21.22 mg TE/g of film. The antioxidant activity of the films and packaging was analyzed against the lipid oxidation of hamburgers (raw and cooked) packaged in an aerobic medium and under vacuum, under refrigeration. The films and packaging containing the films incorporated with liposomes proved to be effective in reducing the lipid oxidation of cooked hamburgers stored under refrigeration in an aerobic medium for 6 days, in relation to the other treatments. Corona-treated packaging and adhered films, on the other hand, have been shown to delay the lipid oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration and vacuum, demonstrating to be a promising alternative for the meat products segment. Through the results found, it was possible to develop, characterize and apply nanostructured systems containing ascorbic acid and ascorbyl palmitate as a bioadditive potential in meat products, in order to reduce the sodium content in these products. |
publishDate |
2021 |
dc.date.accessioned.fl_str_mv |
2021-07-06T18:44:50Z |
dc.date.issued.fl_str_mv |
2021-04-30 |
dc.date.available.fl_str_mv |
2025-01-03 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
Favarin, Fernanda Reis. DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA. 2021. 49f. Tese( Programa de Pós-Graduação em Nanociências) - Universidade Franciscana, Santa Maria - RS . |
dc.identifier.uri.fl_str_mv |
http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/1004 |
identifier_str_mv |
Favarin, Fernanda Reis. DESENVOLVIMENTO, CARACTERIZAÇÃO E APLICAÇÃO DE SISTEMAS NANOESTRUTURADOS CONTENDO ÁCIDO ASCÓRBICO E PALMITATO DE ASCORBILA EM HAMBURGUERES DE CARNE BOVINA. 2021. 49f. Tese( Programa de Pós-Graduação em Nanociências) - Universidade Franciscana, Santa Maria - RS . |
url |
http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/1004 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/embargoedAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
embargoedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Franciscana |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Nanociências |
dc.publisher.initials.fl_str_mv |
UFN |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Biociências e Nanomateriais |
publisher.none.fl_str_mv |
Universidade Franciscana |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional Universidade Franciscana instname:Universidade Franciscana (UFN) instacron:UFN |
instname_str |
Universidade Franciscana (UFN) |
instacron_str |
UFN |
institution |
UFN |
reponame_str |
Repositório Institucional Universidade Franciscana |
collection |
Repositório Institucional Universidade Franciscana |
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