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Artigo de periodico
Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice (2015)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Fonte: Food Biophysics. Unidade: ESALQ
Assuntos: HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, CAJU
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice. Food Biophysics, v. 10, n. 2, p. 169-180, 2015Tradução . . Disponível em: https://doi.org/10.1007/s11483-014-9385-9. Acesso em: 18 maio 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice. Food Biophysics, 10( 2), 169-180. doi:10.1007/s11483-014-9385-9
NLM
Leite TS, Augusto PED, Cristianini M. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice [Internet]. Food Biophysics. 2015 ; 10( 2): 169-180.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s11483-014-9385-9
Vancouver
Leite TS, Augusto PED, Cristianini M. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice [Internet]. Food Biophysics. 2015 ; 10( 2): 169-180.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s11483-014-9385-9
Artigo de periodico
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) (2014)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Fonte: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Assuntos: REOLOGIA, LARANJA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, v. 26, p. 124\2013133, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.08.005. Acesso em: 18 maio 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2014). The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, 26, 124\2013133. doi:10.1016/j.ifset.2014.08.005
NLM
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 maio 18 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005
Vancouver
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 maio 18 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005
Artigo de periodico
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) (2017)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte ; Cristianini, Marcelo
Fonte: International Journal of Food Properties. Unidade: ESALQ
Assuntos: REOLOGIA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO, LARANJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, p. 1-11, 2017Tradução . . Disponível em: https://doi.org/10.1080/10942912.2017.1362653. Acesso em: 18 maio 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2017). Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, 1-11. doi:10.1080/10942912.2017.1362653
NLM
Leite TS, Augusto PED, Cristianini M. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) [Internet]. International Journal of Food Properties. 2017 ; 1-11.[citado 2024 maio 18 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
Vancouver
Leite TS, Augusto PED, Cristianini M. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) [Internet]. International Journal of Food Properties. 2017 ; 1-11.[citado 2024 maio 18 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
Artigo de periodico
Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties (2015)
Leite, Thiago S; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Fonte: Food Engineering Reviews. Unidade: ESALQ
Assuntos: SUCOS DE FRUTAS, LARANJA, HOMOGENEIZAÇÃO, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago S e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, v. 7, n. 2, p. 231-240, 2015Tradução . . Disponível em: https://doi.org/10.1007/s12393-014-9082-y. Acesso em: 18 maio 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, 7( 2), 231-240. doi:10.1007/s12393-014-9082-y
NLM
Leite TS, Augusto PED, Cristianini M. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties [Internet]. Food Engineering Reviews. 2015 ; 7( 2): 231-240.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s12393-014-9082-y
Vancouver
Leite TS, Augusto PED, Cristianini M. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties [Internet]. Food Engineering Reviews. 2015 ; 7( 2): 231-240.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s12393-014-9082-y
Parte de monografia/livro
High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile (2021)
Kubo, Mirian Tiaki Kaneiwa ; Atribst, A. A. L; Augusto, Pedro Esteves Duarte
Fonte: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP
Assuntos: HOMOGENEIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Mirian Tiaki Kaneiwa e ATRIBST, A. A. L e AUGUSTO, Pedro Esteves Duarte. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.23007-2. Acesso em: 18 maio 2024.
APA
Kubo, M. T. K., Atribst, A. A. L., & Augusto, P. E. D. (2021). High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.23007-2
NLM
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 maio 18 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2
Vancouver
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 maio 18 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2
Parte de monografia/livro
High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
Augusto, Pedro Esteves Duarte; Tribst, Alline A. L; Cristianini, Marcelo
Fonte: Fruit Juices: extraction, composition, quality and analysis. Unidade: ESALQ
Assuntos: HIDROSTÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit Juices: extraction, composition, quality and analysis. Tradução . Chennai: Academic Press, 2018. . Disponível em: https://doi.org/10.1016/b978-0-12-802230-6.00020-5. Acesso em: 18 maio 2024.
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press. doi:10.1016/b978-0-12-802230-6.00020-5
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 maio 18 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 maio 18 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5
Parte de monografia/livro
High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
Augusto, Pedro Esteves Duarte ; Tribst, Alline A. L; Cristianini, Marcelo
Fonte: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Unidade: ESALQ
Assuntos: SUCOS DE FRUTAS, HIDROSTÁTICA, HOMOGENEIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Tradução . Amsterdam: Elsevier, 2018. . Disponível em: https://doi.org/10.1016/C2014-0-02764-5. Acesso em: 18 maio 2024.
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier. doi:10.1016/C2014-0-02764-5
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2024 maio 18 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2024 maio 18 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Parte de monografia/livro
Effect of high-pressure homogenization on enzyme activity in juices (2023)
L. Rojas, Meliza; Kubo, Mirian T. K; Tribst, Alline A. L; Leite Júnior, Bruno R. C; Augusto, Pedro Esteves Duarte
Fonte: Effect of high-pressure technologies on enzymes: science and applications. Unidade: ESALQ
Assuntos: ATIVAÇÃO ENZIMÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 18 maio 2024.
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 maio 18 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 maio 18 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4

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