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Artigo de periodico
Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects (2018)
Siguemoto, Érica Sayuri ; Pereira, Letícia Jyo; Gut, Jorge Andrey Wilhelms
Source: Food and Bioprocess Technology. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, ENZIMAS, CINÉTICA, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri e PEREIRA, Letícia Jyo e GUT, Jorge Andrey Wilhelms. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food and Bioprocess Technology, v. 11, p. 1359–1369, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11947-018-2109-2. Acesso em: 16 out. 2024.
APA
Siguemoto, É. S., Pereira, L. J., & Gut, J. A. W. (2018). Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food and Bioprocess Technology, 11, 1359–1369. doi:10.1007/s11947-018-2109-2
NLM
Siguemoto ÉS, Pereira LJ, Gut JAW. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects [Internet]. Food and Bioprocess Technology. 2018 ; 11 1359–1369.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s11947-018-2109-2
Vancouver
Siguemoto ÉS, Pereira LJ, Gut JAW. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects [Internet]. Food and Bioprocess Technology. 2018 ; 11 1359–1369.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s11947-018-2109-2
Tese (Doutorado)
Continuous-flow microwave thermal processing of cloudy apple juice (2018)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms (Orientador)
Unidade: EP
Subjects: TECNOLOGIA DE MICRO-ONDAS, SUCOS DE FRUTAS, MAÇÃ, ENZIMAS, DIELÉTRICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri. Continuous-flow microwave thermal processing of cloudy apple juice. 2018. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2018. Disponível em: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/. Acesso em: 16 out. 2024.
APA
Siguemoto, É. S. (2018). Continuous-flow microwave thermal processing of cloudy apple juice (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/
NLM
Siguemoto ÉS. Continuous-flow microwave thermal processing of cloudy apple juice [Internet]. 2018 ;[citado 2024 out. 16 ] Available from: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/
Vancouver
Siguemoto ÉS. Continuous-flow microwave thermal processing of cloudy apple juice [Internet]. 2018 ;[citado 2024 out. 16 ] Available from: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/
Artigo de periodico
Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing (2018)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms ; Martinez, Antonio; Rodrigo, Dolores
Source: Innovative Food Science and Emerging Technologies. Unidade: EP
Subjects: SUCOS DE FRUTAS, AQUECIMENTO POR RADIAÇÃO, CINÉTICA, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. Innovative Food Science and Emerging Technologies, v. 45, p. 84-91, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2017.09.021. Acesso em: 16 out. 2024.
APA
Siguemoto, É. S., Gut, J. A. W., Martinez, A., & Rodrigo, D. (2018). Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. Innovative Food Science and Emerging Technologies, 45, 84-91. doi:10.1016/j.ifset.2017.09.021
NLM
Siguemoto ÉS, Gut JAW, Martinez A, Rodrigo D. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 45 84-91.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.ifset.2017.09.021
Vancouver
Siguemoto ÉS, Gut JAW, Martinez A, Rodrigo D. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 45 84-91.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.ifset.2017.09.021
Artigo de periodico
Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization (2018)
Siguemoto, Érica Sayuri ; Funcia, Eduardo dos Santos ; Pires, Marcos Neves; Gut, Jorge Andrey Wilhelms
Source: Food and Bioproducts Processing. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, MODELOS MATEMÁTICOS, ENZIMAS, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, v. 111, p. 45-53, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2018.06.004. Acesso em: 16 out. 2024.
APA
Siguemoto, É. S., Funcia, E. dos S., Pires, M. N., & Gut, J. A. W. (2018). Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, 111, 45-53. doi:10.1016/j.fbp.2018.06.004
NLM
Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004
Vancouver
Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004
Artigo de periodico
Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality (2018)
Siguemoto, Érica Sayuri ; Pires, Marcos Neves; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Source: Journal of Food Process Engineering. Unidade: EP
Subjects: ALIMENTOS LÍQUIDOS, PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, v. 41, n. 8, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12910. Acesso em: 16 out. 2024.
APA
Siguemoto, É. S., Pires, M. N., Funcia, E. dos S., & Gut, J. A. W. (2018). Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, 41( 8), 1-13. doi:10.1111/jfpe.12910
NLM
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2024 out. 16 ] Available from: https://doi.org/10.1111/jfpe.12910
Vancouver
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2024 out. 16 ] Available from: https://doi.org/10.1111/jfpe.12910
Trabalho de evento-anais periodico
Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice (2018)
Siguemoto, Érica Sayuri ; Purgatto, Eduardo ; Gut, Jorge Andrey Wilhelms
Source: Blucher Chemical Engineering Proceedings. Conference titles: Congresso Brasileiro de Engenharia Química. Unidades: EP, FCF
Subjects: PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri e PURGATTO, Eduardo e GUT, Jorge Andrey Wilhelms. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice. Blucher Chemical Engineering Proceedings. Sao Paulo: Edgard Blucher. Disponível em: https://doi.org/10.5151/cobeq2018-CO.175. Acesso em: 16 out. 2024. , 2018
APA
Siguemoto, É. S., Purgatto, E., & Gut, J. A. W. (2018). Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice. Blucher Chemical Engineering Proceedings. Sao Paulo: Edgard Blucher. doi:10.5151/cobeq2018-CO.175
NLM
Siguemoto ÉS, Purgatto E, Gut JAW. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice [Internet]. Blucher Chemical Engineering Proceedings. 2018 ; 1( 5): 4771-4774.[citado 2024 out. 16 ] Available from: https://doi.org/10.5151/cobeq2018-CO.175
Vancouver
Siguemoto ÉS, Purgatto E, Gut JAW. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice [Internet]. Blucher Chemical Engineering Proceedings. 2018 ; 1( 5): 4771-4774.[citado 2024 out. 16 ] Available from: https://doi.org/10.5151/cobeq2018-CO.175

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