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Filtros : "GUT, JORGE ANDREY WILHELMS" Limpar

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  • Trabalho de evento

    Introduction to cold atmospheric air plasma modeling for food and agriculture (2024)

    Gut, Jorge Andrey Wilhelms ; Salvi, Deepti

    Source: Proceedings of PSE-BR 2024. Conference titles: Brazilian Congress on Process Systems Engineering. Unidade: EP

    Assunto: ALIMENTOS

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      GUT, Jorge Andrey Wilhelms e SALVI, Deepti. Introduction to cold atmospheric air plasma modeling for food and agriculture. 2024, Anais.. São Paulo: Ed dos Autores, 2024. Disponível em: https://sites.usp.br/psebr24/. Acesso em: 10 out. 2024.

    • APA

      Gut, J. A. W., & Salvi, D. (2024). Introduction to cold atmospheric air plasma modeling for food and agriculture. In Proceedings of PSE-BR 2024. São Paulo: Ed dos Autores. Recuperado de https://sites.usp.br/psebr24/

    • NLM

      Gut JAW, Salvi D. Introduction to cold atmospheric air plasma modeling for food and agriculture [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2024 out. 10 ] Available from: https://sites.usp.br/psebr24/

    • Vancouver

      Gut JAW, Salvi D. Introduction to cold atmospheric air plasma modeling for food and agriculture [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2024 out. 10 ] Available from: https://sites.usp.br/psebr24/

  • Artigo de periodico

    Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice (2024)

    Amaro, Kaiky Cesar ; Russo, Guilherme ; Fan, Danielle Lu; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Source: Food and Bioproducts Processing. Unidade: EP

    Subjects: TRANSFERÊNCIA DE CALOR, PECTINA, VITAMINA C

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      AMARO, Kaiky Cesar et al. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, v. 144, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.01.015. Acesso em: 10 out. 2024.

    • APA

      Amaro, K. C., Russo, G., Fan, D. L., Gut, J. A. W., & Tadini, C. C. (2024). Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, 144, 1-12. doi:10.1016/j.fbp.2024.01.015

    • NLM

      Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015

    • Vancouver

      Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015

  • Artigo de periodico

    Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry (2024)

    Fortes, Nilo Henrique Meira ; Plana-Fattori, Artemio ; Gut, Jorge Andrey Wilhelms

    Source: International Journal of Thermal Sciences. Unidade: EP

    Subjects: TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR

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      FORTES, Nilo Henrique Meira e PLANA-FATTORI, Artemio e GUT, Jorge Andrey Wilhelms. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. International Journal of Thermal Sciences, v. 200, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ijthermalsci.2024.108943. Acesso em: 10 out. 2024.

    • APA

      Fortes, N. H. M., Plana-Fattori, A., & Gut, J. A. W. (2024). Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. International Journal of Thermal Sciences, 200, 1-14. doi:10.1016/j.ijthermalsci.2024.108943

    • NLM

      Fortes NHM, Plana-Fattori A, Gut JAW. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry [Internet]. International Journal of Thermal Sciences. 2024 ; 200 1-14.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.ijthermalsci.2024.108943

    • Vancouver

      Fortes NHM, Plana-Fattori A, Gut JAW. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry [Internet]. International Journal of Thermal Sciences. 2024 ; 200 1-14.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.ijthermalsci.2024.108943

  • Artigo de periodico

    Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow (2024)

    Oishi, Tamires Kawahara ; Pouzada, Eduardo Victor dos Santos ; Gut, Jorge Andrey Wilhelms ; Vijaya, Raghavan

    Source: Brazilian Journal of Chemical Engineering. Unidade: EP

    Subjects: TRANSFERÊNCIA DE CALOR, CINÉTICA

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      OISHI, Tamires Kawahara et al. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, v. 41, n. 1, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1007/s43153-024-00450-2. Acesso em: 10 out. 2024.

    • APA

      Oishi, T. K., Pouzada, E. V. dos S., Gut, J. A. W., & Vijaya, R. (2024). Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, 41( 1), 1-10. doi:10.1007/s43153-024-00450-2

    • NLM

      Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2024 out. 10 ] Available from: https://doi.org/10.1007/s43153-024-00450-2

    • Vancouver

      Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2024 out. 10 ] Available from: https://doi.org/10.1007/s43153-024-00450-2

  • Trabalho de evento

    Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow (2024)

    Gut, Jorge Andrey Wilhelms ; Simunovic, Josip

    Source: Proceedings of PSE-BR 2024. Conference titles: Brazilian Congress on Process Systems Engineering. Unidade: EP

    Subjects: PROCESSAMENTO DE ALIMENTOS, TRANSFERÊNCIA DE CALOR

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      GUT, Jorge Andrey Wilhelms e SIMUNOVIC, Josip. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow. 2024, Anais.. São Paulo: Ed dos Autores, 2024. Disponível em: https://sites.usp.br/psebr24/. Acesso em: 10 out. 2024.

    • APA

      Gut, J. A. W., & Simunovic, J. (2024). Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow. In Proceedings of PSE-BR 2024. São Paulo: Ed dos Autores. Recuperado de https://sites.usp.br/psebr24/

    • NLM

      Gut JAW, Simunovic J. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2024 out. 10 ] Available from: https://sites.usp.br/psebr24/

    • Vancouver

      Gut JAW, Simunovic J. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2024 out. 10 ] Available from: https://sites.usp.br/psebr24/

  • Trabalho de evento-resumo

    Processamento térmico de suco de maçã clarificado com microrreatores capilares (2023)

    Garcia, Tamiris ; Meira, Paula Almeida ; Gut, Jorge Andrey Wilhelms ; Palma, Mauri Sérgio Alves

    Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidades: EP, FCF

    Subjects: TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS

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      GARCIA, Tamiris et al. Processamento térmico de suco de maçã clarificado com microrreatores capilares. 2023, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2023. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 10 out. 2024.

    • APA

      Garcia, T., Meira, P. A., Gut, J. A. W., & Palma, M. S. A. (2023). Processamento térmico de suco de maçã clarificado com microrreatores capilares. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • NLM

      Garcia T, Meira PA, Gut JAW, Palma MSA. Processamento térmico de suco de maçã clarificado com microrreatores capilares [Internet]. Resumos. 2023 ;[citado 2024 out. 10 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • Vancouver

      Garcia T, Meira PA, Gut JAW, Palma MSA. Processamento térmico de suco de maçã clarificado com microrreatores capilares [Internet]. Resumos. 2023 ;[citado 2024 out. 10 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

  • Parte de monografia/livro

    Controle dos microrganismos nos alimentos (2023)

    Igarashi, Maria Crystina ; Gut, Jorge Andrey Wilhelms ; Franco, Bernadette Dora Gombossy de Melo ; Landgraf, Mariza

    Source: Microbiologia dos alimentos. Unidades: EP, FCF

    Assunto: MICROBIOLOGIA DE ALIMENTOS

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      IGARASHI, Maria Crystina et al. Controle dos microrganismos nos alimentos. Microbiologia dos alimentos. Tradução . Rio de Janeiro: Atheneu, 2023. . . Acesso em: 10 out. 2024.

    • APA

      Igarashi, M. C., Gut, J. A. W., Franco, B. D. G. de M., & Landgraf, M. (2023). Controle dos microrganismos nos alimentos. In Microbiologia dos alimentos. Rio de Janeiro: Atheneu.

    • NLM

      Igarashi MC, Gut JAW, Franco BDG de M, Landgraf M. Controle dos microrganismos nos alimentos. In: Microbiologia dos alimentos. Rio de Janeiro: Atheneu; 2023. [citado 2024 out. 10 ]

    • Vancouver

      Igarashi MC, Gut JAW, Franco BDG de M, Landgraf M. Controle dos microrganismos nos alimentos. In: Microbiologia dos alimentos. Rio de Janeiro: Atheneu; 2023. [citado 2024 out. 10 ]

  • Artigo de periodico

    Response to “non-thermal microwave effects”: conceptual and methodological problems” (2022)

    Gut, Jorge Andrey Wilhelms

    Source: Food Chemistry. Unidade: EP

    Subjects: TRANSFERÊNCIA DE CALOR, CINÉTICA

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      GUT, Jorge Andrey Wilhelms. Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, v. 390, n. 1, p. 1-3, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133216. Acesso em: 10 out. 2024.

    • APA

      Gut, J. A. W. (2022). Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, 390( 1), 1-3. doi:10.1016/j.foodchem.2022.133216

    • NLM

      Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216

    • Vancouver

      Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216

  • Artigo de periodico

    Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements (2022)

    Cavalcanti, Rodrigo Nunes ; Barbosa, Vitor Pereira ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Source: Measurement: Food. Unidade: EP

    Subjects: PROCESSAMENTO DE ALIMENTOS, CONDUTIVIDADE ELÉTRICA, ESPECTROSCOPIA ELETRÔNICA

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      CAVALCANTI, Rodrigo Nunes et al. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, v. 14, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2024.100158. Acesso em: 10 out. 2024.

    • APA

      Cavalcanti, R. N., Barbosa, V. P., Gut, J. A. W., & Tadini, C. C. (2022). Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, 14, 1-14. doi:10.1016/j.meafoo.2024.100158DOI

    • NLM

      Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158

    • Vancouver

      Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158

  • Artigo de periodico

    The importance of heating unit operations in the food industry to obtain safe and high-quality products (2022)

    Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms

    Source: Frontiers in Nutrition. Unidade: EP

    Subjects: PROCESSAMENTO DE ALIMENTOS, TRATAMENTO TÉRMICO, PASTEURIZAÇÃO, SEGURANÇA ALIMENTAR

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      TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, v. 9, p. 1-6, 2022Tradução . . Disponível em: https://doi.org/10.3389/fnut.2022.853638. Acesso em: 10 out. 2024.

    • APA

      Tadini, C. C., & Gut, J. A. W. (2022). The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, 9, 1-6. doi:10.3389/fnut.2022.853638

    • NLM

      Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2024 out. 10 ] Available from: https://doi.org/10.3389/fnut.2022.853638

    • Vancouver

      Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2024 out. 10 ] Available from: https://doi.org/10.3389/fnut.2022.853638

  • Artigo de periodico

    An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase (2022)

    Costa, Henrique Coutinho de Barcelos ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Gut, Jorge Andrey Wilhelms ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins

    Source: Journal of Food Engineering. Unidade: EP

    Subjects: AÇAÍ, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, PEROXIDASE

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      COSTA, Henrique Coutinho de Barcelos et al. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, v. 314, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110799. Acesso em: 10 out. 2024.

    • APA

      Costa, H. C. de B., Cavalcante, T. A. B. B., Gut, J. A. W., Silva, D. de O., & Vieira, L. G. M. (2022). An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, 314, 1-13. doi:10.1016/j.jfoodeng.2021.110799

    • NLM

      Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799

    • Vancouver

      Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799

  • Artigo de periodico

    Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization (2021)

    Oishi, Tamires Kawahara ; Gut, Jorge Andrey Wilhelms

    Source: Journal International Journal of Food Engineering. Unidade: EP

    Subjects: MANGA, PASTEURIZAÇÃO

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      OISHI, Tamires Kawahara e GUT, Jorge Andrey Wilhelms. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, v. 17, n. 9, p. 737–745, 2021Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2020-0335. Acesso em: 10 out. 2024.

    • APA

      Oishi, T. K., & Gut, J. A. W. (2021). Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, 17( 9), 737–745. doi:10.1515/ijfe-2020-0335

    • NLM

      Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2024 out. 10 ] Available from: https://doi.org/10.1515/ijfe-2020-0335

    • Vancouver

      Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2024 out. 10 ] Available from: https://doi.org/10.1515/ijfe-2020-0335

  • Artigo de periodico

    Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp (2021)

    Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms ; Dimitrakis, Georgios ; Curet, Sebastien ; Boillereaux, Lionel

    Source: Foods. Unidade: EP

    Subjects: CAMARÃO, AQUECIMENTO, TECNOLOGIA DE MICRO-ONDAS, TERCEIRA DIMENSÃO

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      SIGUEMOTO, Érica Sayuri et al. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, v. 10, n. 8, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10081903. Acesso em: 10 out. 2024.

    • APA

      Siguemoto, É. S., Gut, J. A. W., Dimitrakis, G., Curet, S., & Boillereaux, L. (2021). Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, 10( 8), 1-16. doi:10.3390/foods10081903

    • NLM

      Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 out. 10 ] Available from: https://doi.org/10.3390/foods10081903

    • Vancouver

      Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 out. 10 ] Available from: https://doi.org/10.3390/foods10081903

  • Artigo de periodico

    Microbiological feasibility of microwave processing of coconut water (2021)

    Pinto, Raquel Oliveira Medrado; Nascimento, Renata B. do; Jermolovicius, Luiz Alberto ; Jurkiewicz, Cynthia Hyppolito ; Gut, Jorge Andrey Wilhelms ; Pinto, Uelinton Manoel ; Landgraf, Mariza

    Source: Food Science and Technology. Unidades: EP, FCF

    Subjects: ESPOROS BACTERIANOS, ÁGUA, COCO, TECNOLOGIA DE MICRO-ONDAS

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      PINTO, Raquel Oliveira Medrado et al. Microbiological feasibility of microwave processing of coconut water. Food Science and Technology, v. 145, p. 1-7 art. 111344, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111344. Acesso em: 10 out. 2024.

    • APA

      Pinto, R. O. M., Nascimento, R. B. do, Jermolovicius, L. A., Jurkiewicz, C. H., Gut, J. A. W., Pinto, U. M., & Landgraf, M. (2021). Microbiological feasibility of microwave processing of coconut water. Food Science and Technology, 145, 1-7 art. 111344. doi:10.1016/j.lwt.2021.111344

    • NLM

      Pinto ROM, Nascimento RB do, Jermolovicius LA, Jurkiewicz CH, Gut JAW, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water [Internet]. Food Science and Technology. 2021 ; 145 1-7 art. 111344.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.111344

    • Vancouver

      Pinto ROM, Nascimento RB do, Jermolovicius LA, Jurkiewicz CH, Gut JAW, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water [Internet]. Food Science and Technology. 2021 ; 145 1-7 art. 111344.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.111344

  • Artigo de periodico

    A moving horizon rescheduling framework for continuous nonlinear processes with disturbances (2021)

    Franzoi, Robert E; Menezes, Brenno Castrillon ; Kelly, Jeffrey Dean; Gut, Jorge Andrey Wilhelms

    Source: Chemical Engineering Research and Design. Unidade: EP

    Subjects: MODELOS MATEMÁTICOS, MODELOS NÃO LINEARES, PROCESSOS CONTÍNUOS, SOFTWARES

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      FRANZOI, Robert E et al. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, v. 174, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cherd.2021.08.007. Acesso em: 10 out. 2024.

    • APA

      Franzoi, R. E., Menezes, B. C., Kelly, J. D., & Gut, J. A. W. (2021). A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, 174. doi:10.1016/j.cherd.2021.08.007

    • NLM

      Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007

    • Vancouver

      Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007

  • Monografia/livro

    Programação matemática para otimização de processos (2021)

    Gut, Jorge Andrey Wilhelms

    Unidade: EP

    Subjects: PROGRAMAÇÃO MATEMÁTICA, PROCESSOS QUÍMICOS

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    • ABNT

      GUT, Jorge Andrey Wilhelms. Programação matemática para otimização de processos. . São Paulo: Edusp. . Acesso em: 10 out. 2024. , 2021

    • APA

      Gut, J. A. W. (2021). Programação matemática para otimização de processos. São Paulo: Edusp.

    • NLM

      Gut JAW. Programação matemática para otimização de processos. 2021 ;[citado 2024 out. 10 ]

    • Vancouver

      Gut JAW. Programação matemática para otimização de processos. 2021 ;[citado 2024 out. 10 ]

  • Artigo de periodico

    Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)

    Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms

    Source: Food Chemistry. Unidade: EP

    Subjects: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS

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    • ABNT

      CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 10 out. 2024.

    • APA

      Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911

    • NLM

      Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911

    • Vancouver

      Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911

  • Artigo de periodico

    Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity (2021)

    Kubo, Mirian Tiaki Kaneiwa ; Reis, Bruno Henrique Gomes dos; Sato, Laura Naomi Isozaki; Gut, Jorge Andrey Wilhelms

    Source: LWT- Food Science and Technology. Unidade: EP

    Subjects: LEITE DE SOJA, INIBIDORES DE ENZIMAS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS

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      KUBO, Mirian Tiaki Kaneiwa et al. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, v. 145, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111275. Acesso em: 10 out. 2024.

    • APA

      Kubo, M. T. K., Reis, B. H. G. dos, Sato, L. N. I., & Gut, J. A. W. (2021). Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, 145, 1-10. doi:10.1016/j.lwt.2021.111275

    • NLM

      Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275

    • Vancouver

      Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275

  • Artigo de periodico

    Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp (2021)

    Costa, Henrique Coutinho de Barcelos ; Siguemoto, Érica Sayuri ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins ; Gut, Jorge Andrey Wilhelms

    Source: Food Chemistry. Unidade: EP

    Subjects: ENZIMAS, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS

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      COSTA, Henrique Coutinho de Barcelos et al. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.128287. Acesso em: 10 out. 2024.

    • APA

      Costa, H. C. de B., Siguemoto, É. S., Cavalcante, T. A. B. B., Silva, D. de O., Vieira, L. G. M., & Gut, J. A. W. (2021). Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, 341, 1-9. doi:10.1016/j.foodchem.2020.128287

    • NLM

      Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287

    • Vancouver

      Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287

  • Artigo de periodico

    Cutpoint temperature surrogate modeling for distillation yields and properties (2020)

    Franzoi Junior, Robert Eduard; Menezes, Brenno Castrillon ; Kelly, Jeffrey D; Gut, Jorge Andrey Wilhelms ; Grossmann, Ignacio

    Source: Industrial & Engineering Chemistry Research. Unidade: EP

    Subjects: DESTILAÇÃO, TECNOLOGIA PETROQUÍMICA, GEOMETRIA E MODELAGEM COMPUTACIONAL

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      FRANZOI JUNIOR, Robert Eduard et al. Cutpoint temperature surrogate modeling for distillation yields and properties. Industrial & Engineering Chemistry Research, v. 59, p. 18616–18628, 2020Tradução . . Disponível em: https://doi.org/10.1021/acs.iecr.0c02868. Acesso em: 10 out. 2024.

    • APA

      Franzoi Junior, R. E., Menezes, B. C., Kelly, J. D., Gut, J. A. W., & Grossmann, I. (2020). Cutpoint temperature surrogate modeling for distillation yields and properties. Industrial & Engineering Chemistry Research, 59, 18616–18628. doi:10.1021/acs.iecr.0c02868

    • NLM

      Franzoi Junior RE, Menezes BC, Kelly JD, Gut JAW, Grossmann I. Cutpoint temperature surrogate modeling for distillation yields and properties [Internet]. Industrial & Engineering Chemistry Research. 2020 ; 59 18616–18628.[citado 2024 out. 10 ] Available from: https://doi.org/10.1021/acs.iecr.0c02868

    • Vancouver

      Franzoi Junior RE, Menezes BC, Kelly JD, Gut JAW, Grossmann I. Cutpoint temperature surrogate modeling for distillation yields and properties [Internet]. Industrial & Engineering Chemistry Research. 2020 ; 59 18616–18628.[citado 2024 out. 10 ] Available from: https://doi.org/10.1021/acs.iecr.0c02868

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