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Filtros : "Indexado no Chemical Engineering and Biotechnology Abstracts (CEABA) CD-Rom" "IQ-QFL" "EP" Removidos: "Universidad Nacional de La Plata (UNLP)" "Encontro da Sociedade Brasileira de Pesquisas em Materiais (SBPMat" Limpar

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  • Artigo de periodico

    Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing (2008)

    Matsui, Kátia Nicolau; Gut, Jorge Andrey Wilhelms ; Oliveira, Pedro Vitoriano de ; Tadini, Carmen Cecília

    Source: Journal of Food Engineering. Unidades: IQ, EP

    Subjects: CINÉTICA QUÍMICA, COCO (PROCESSAMENTO), ENGENHARIA DE ALIMENTOS, ENZIMAS (TRATAMENTO TÉRMICO), PEROXIDASE

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    • ABNT

      MATSUI, Kátia Nicolau et al. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, v. 88, n. 2, p. 169-176, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.02.003. Acesso em: 11 jun. 2024.

    • APA

      Matsui, K. N., Gut, J. A. W., Oliveira, P. V. de, & Tadini, C. C. (2008). Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88( 2), 169-176. doi:10.1016/j.jfoodeng.2008.02.003

    • NLM

      Matsui KN, Gut JAW, Oliveira PV de, Tadini CC. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing [Internet]. Journal of Food Engineering. 2008 ;88( 2): 169-176.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.02.003

    • Vancouver

      Matsui KN, Gut JAW, Oliveira PV de, Tadini CC. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing [Internet]. Journal of Food Engineering. 2008 ;88( 2): 169-176.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.02.003

  • Artigo de periodico

    Prediction of emulsion stability via a neural network-based mapping technique (2007)

    Souza, Ubiratan Ferreira de; Quina, Frank Herbert ; Guardani, Roberto

    Source: Industrial and Engineering Chemistry Research. Unidades: IQ, EP

    Subjects: EFLUENTES (TRATAMENTO), MODELOS MATEMÁTICOS, PESTICIDAS, POLUIÇÃO DA ÁGUA (TRATAMENTO), REDES NEURAIS, SURFACTANTES

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    • ABNT

      SOUZA, Ubiratan Ferreira de e QUINA, Frank Herbert e GUARDANI, Roberto. Prediction of emulsion stability via a neural network-based mapping technique. Industrial and Engineering Chemistry Research, v. 46, n. 15, p. 5100-5107, 2007Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/iecred/2007/46/i15/pdf/ie070337a.pdf. Acesso em: 11 jun. 2024.

    • APA

      Souza, U. F. de, Quina, F. H., & Guardani, R. (2007). Prediction of emulsion stability via a neural network-based mapping technique. Industrial and Engineering Chemistry Research, 46( 15), 5100-5107. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/iecred/2007/46/i15/pdf/ie070337a.pdf

    • NLM

      Souza UF de, Quina FH, Guardani R. Prediction of emulsion stability via a neural network-based mapping technique [Internet]. Industrial and Engineering Chemistry Research. 2007 ; 46( 15): 5100-5107.[citado 2024 jun. 11 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/iecred/2007/46/i15/pdf/ie070337a.pdf

    • Vancouver

      Souza UF de, Quina FH, Guardani R. Prediction of emulsion stability via a neural network-based mapping technique [Internet]. Industrial and Engineering Chemistry Research. 2007 ; 46( 15): 5100-5107.[citado 2024 jun. 11 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/iecred/2007/46/i15/pdf/ie070337a.pdf
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