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Artigo de periodico
The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram (2023)
Matuda, Tatiana Guinoza ; Hoshino, Larissa M; Ribeiro, Eliana Paula ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidade: EP
Subjects: ACEROLA, TERMODINÂMICA
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ABNT
MATUDA, Tatiana Guinoza et al. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, v. 341, n. , p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111349. Acesso em: 23 abr. 2024.
APA
Matuda, T. G., Hoshino, L. M., Ribeiro, E. P., & Tadini, C. C. (2023). The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, 341( ), 1-8. doi:10.1016/j.jfoodeng.2022.111349
NLM
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349
Vancouver
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349
Artigo de periodico
Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface (2023)
Agudelo-Cuartas, Camilo; Granda-Restrepo, Diana ; Sobral, Paulo José do Amaral ; Hernandez, Hugo
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOFILMES, SORO DE LEITE, EMBALAGENS DE ALIMENTOS, MOVIMENTO BROWNIANO
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ABNT
AGUDELO-CUARTAS, Camilo et al. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, v. 358, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111661. Acesso em: 23 abr. 2024.
APA
Agudelo-Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Hernandez, H. (2023). Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, 358, 1-8. doi:10.1016/j.jfoodeng.2023.111661
NLM
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Vancouver
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
Artigo de periodico
Kinetics of vitamin B12 thermal degradation in cow's milk (2023)
Ceribeli, Caroline ; Otte, Jeanette ; Cardoso, Daniel Rodrigues ; Ahrné, Lilia M
Source: Journal of Food Engineering. Unidade: IQSC
Subjects: VITAMINA B12, LEITE
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ABNT
CERIBELI, Caroline et al. Kinetics of vitamin B12 thermal degradation in cow's milk. Journal of Food Engineering, v. 357, p. 111633, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111633. Acesso em: 23 abr. 2024.
APA
Ceribeli, C., Otte, J., Cardoso, D. R., & Ahrné, L. M. (2023). Kinetics of vitamin B12 thermal degradation in cow's milk. Journal of Food Engineering, 357, 111633. doi:10.1016/j.jfoodeng.2023.111633
NLM
Ceribeli C, Otte J, Cardoso DR, Ahrné LM. Kinetics of vitamin B12 thermal degradation in cow's milk [Internet]. Journal of Food Engineering. 2023 ; 357 111633.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111633
Vancouver
Ceribeli C, Otte J, Cardoso DR, Ahrné LM. Kinetics of vitamin B12 thermal degradation in cow's milk [Internet]. Journal of Food Engineering. 2023 ; 357 111633.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111633
Artigo de periodico
Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction (2023)
Marques, Bianca Cristine ; Patrick, Perré,; Casalinho, Joel; Tadini, Carmen Cecília ; Plana-Fattori, Artemio ; Almeida, Giana
Source: Journal of Food Engineering. Unidade: EP
Subjects: CINÉTICA, SECAGEM
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ABNT
MARQUES, Bianca Cristine et al. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction. Journal of Food Engineering, v. 31, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111311. Acesso em: 23 abr. 2024.
APA
Marques, B. C., Patrick, P., Casalinho, J., Tadini, C. C., Plana-Fattori, A., & Almeida, G. (2023). Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction. Journal of Food Engineering, 31, 1-11. doi:10.1016/j.jfoodeng.2022.111311
NLM
Marques BC, Patrick P, Casalinho J, Tadini CC, Plana-Fattori A, Almeida G. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction [Internet]. Journal of Food Engineering. 2023 ;31 1-11.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111311
Vancouver
Marques BC, Patrick P, Casalinho J, Tadini CC, Plana-Fattori A, Almeida G. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction [Internet]. Journal of Food Engineering. 2023 ;31 1-11.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111311
Artigo de periodico
Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil (2023)
Barbosa, Flávia da Silva; Capellini, Maria Carolina ; Souza, Isabela Cecilia Rodrigues; Aracava, Keila Kazue; Basso, Rodrigo Corrêa; Rodrigues, Christianne Elisabete da Costa
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: SEPARAÇÃO SÓLIDO-LÍQUIDO, ÓLEO DE SOJA, ETANOL, BIODIESEL
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ABNT
BARBOSA, Flávia da Silva et al. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil. Journal of Food Engineering, v. 348, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111456. Acesso em: 23 abr. 2024.
APA
Barbosa, F. da S., Capellini, M. C., Souza, I. C. R., Aracava, K. K., Basso, R. C., & Rodrigues, C. E. da C. (2023). Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil. Journal of Food Engineering, 348, 1-11. doi:10.1016/j.jfoodeng.2023.111456
NLM
Barbosa F da S, Capellini MC, Souza ICR, Aracava KK, Basso RC, Rodrigues CE da C. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil [Internet]. Journal of Food Engineering. 2023 ; 348 1-11.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111456
Vancouver
Barbosa F da S, Capellini MC, Souza ICR, Aracava KK, Basso RC, Rodrigues CE da C. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil [Internet]. Journal of Food Engineering. 2023 ; 348 1-11.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111456
Artigo de periodico
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract (2023)
Iaccheri, Eleonora; Siracusa, Vittorio; Ragni, Luigi; Pinheiro, Ana Cristina de Aguiar Saldanha; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOFILMES, AMIDO, MANDIOCA, QUITOSANA, PITANGA
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ABNT
IACCHERI, Eleonora et al. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, v. 339, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111280. Acesso em: 23 abr. 2024.
APA
Iaccheri, E., Siracusa, V., Ragni, L., Pinheiro, A. C. de A. S., Romani, S., Rocculi, P., et al. (2023). Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, 339, 1-13. doi:10.1016/j.jfoodeng.2022.111280
NLM
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Vancouver
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Artigo de periodico
Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles (2022)
Chaves, Matheus Andrade; Baldino, Lucia; Pinho, Samantha Cristina de ; Reverchon, Ernesto
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, MICROENCAPSULAÇÃO, VITAMINA D
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ABNT
CHAVES, Matheus Andrade et al. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, v. 316, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110851. Acesso em: 23 abr. 2024.
APA
Chaves, M. A., Baldino, L., Pinho, S. C. de, & Reverchon, E. (2022). Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, 316, 1-9. doi:10.1016/j.jfoodeng.2021.110851
NLM
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
Vancouver
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
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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ABNT
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: 23 abr. 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 abr. 23 ] 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 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799
Artigo de periodico
Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach (2021)
Estevão, Simone Tessarini ; Silva, João Batista de Almeida e; Lourenço, Felipe Rebello
Source: Journal of Food Engineering. Unidades: IQ, EEL, FCF
Subjects: CERVEJA, ENGENHARIA DE ALIMENTOS
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ABNT
ESTEVÃO, Simone Tessarini e SILVA, João Batista de Almeida e e LOURENÇO, Felipe Rebello. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, v. 289, p. 1-9 art. 110182, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110182. Acesso em: 23 abr. 2024.
APA
Estevão, S. T., Silva, J. B. de A. e, & Lourenço, F. R. (2021). Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, 289, 1-9 art. 110182. doi:10.1016/j.jfoodeng.2020.110182
NLM
Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182
Vancouver
Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182
Artigo de periodico
Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) (2021)
Rayo Mendez, Lina Maria; Koshima, Cristina Chiyoda ; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidade: EP
Subjects: BANANA, ETANOL, ALIMENTOS FUNCIONAIS
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ABNT
RAYO MENDEZ, Lina Maria et al. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). Journal of Food Engineering, v. 292, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110356. Acesso em: 23 abr. 2024.
APA
Rayo Mendez, L. M., Koshima, C. C., Pessôa Filho, P. de A., & Tadini, C. C. (2021). Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). Journal of Food Engineering, 292, 1-9. doi:10.1016/j.jfoodeng.2020.110356
NLM
Rayo Mendez LM, Koshima CC, Pessôa Filho P de A, Tadini CC. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) [Internet]. Journal of Food Engineering. 2021 ; 292 1-9.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110356
Vancouver
Rayo Mendez LM, Koshima CC, Pessôa Filho P de A, Tadini CC. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) [Internet]. Journal of Food Engineering. 2021 ; 292 1-9.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110356
Artigo de periodico
Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads (2021)
Pulla Huillca, Palmer Vicente; Gomes, Andresa; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA
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ABNT
PULLA HUILLCA, Palmer Vicente et al. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, v. 297, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110480. Acesso em: 23 abr. 2024.
APA
Pulla Huillca, P. V., Gomes, A., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2021). Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, 297, 1-10. doi:10.1016/j.jfoodeng.2021.110480
NLM
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Vancouver
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Artigo de periodico
New strategies to fabricate starch/chitosan-based composites by extrusion (2021)
Rodriguez Llanos, Jaiber Humberto ; Tadini, Carmen Cecília ; Gastaldi, Emmanuelle
Source: Journal of Food Engineering. Unidade: EP
Subjects: NANOPARTÍCULAS, AMIDO, QUITOSANA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS
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ABNT
RODRIGUEZ LLANOS, Jaiber Humberto e TADINI, Carmen Cecília e GASTALDI, Emmanuelle. New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, v. 290, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110224. Acesso em: 23 abr. 2024.
APA
Rodriguez Llanos, J. H., Tadini, C. C., & Gastaldi, E. (2021). New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, 290, 1-11. doi:10.1016/j.jfoodeng.2020.110224
NLM
Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224
Vancouver
Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224
Artigo de periodico
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process (2021)
Vedove, Thais Maria Aimola Ronca Dale; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidades: EP, ESALQ
Subjects: MANDIOCA, AMIDO, PRODUÇÃO EM MASSA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS
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ABNT
VEDOVE, Thais Maria Aimola Ronca Dale e MANIGLIA, Bianca Chieregato e TADINI, Carmen Cecília. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. Journal of Food Engineering, v. 289, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110274. Acesso em: 23 abr. 2024.
APA
Vedove, T. M. A. R. D., Maniglia, B. C., & Tadini, C. C. (2021). Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. Journal of Food Engineering, 289, 1-9. doi:10.1016/j.jfoodeng.2020.110274
NLM
Vedove TMARD, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process [Internet]. Journal of Food Engineering. 2021 ; 289 1-9.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110274
Vancouver
Vedove TMARD, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process [Internet]. Journal of Food Engineering. 2021 ; 289 1-9.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110274
Artigo de periodico
Kinetic and thermodynamic parameters of nisin thermoinactivation (2020)
Almeida, Gabriel Moretti de; Mendonça, Carlos Miguel Nóbrega ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza
Source: Journal of Food Engineering. Unidade: FCF
Subjects: TERMODINÂMICA, CINÉTICA
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ABNT
ALMEIDA, Gabriel Moretti de et al. Kinetic and thermodynamic parameters of nisin thermoinactivation. Journal of Food Engineering, v. 280, p. 1-5 art. 109986, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.109986. Acesso em: 23 abr. 2024.
APA
Almeida, G. M. de, Mendonça, C. M. N., Converti, A., & Oliveira, R. P. de S. (2020). Kinetic and thermodynamic parameters of nisin thermoinactivation. Journal of Food Engineering, 280, 1-5 art. 109986. doi:10.1016/j.jfoodeng.2020.109986
NLM
Almeida GM de, Mendonça CMN, Converti A, Oliveira RP de S. Kinetic and thermodynamic parameters of nisin thermoinactivation [Internet]. Journal of Food Engineering. 2020 ; 280 1-5 art. 109986.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.109986
Vancouver
Almeida GM de, Mendonça CMN, Converti A, Oliveira RP de S. Kinetic and thermodynamic parameters of nisin thermoinactivation [Internet]. Journal of Food Engineering. 2020 ; 280 1-5 art. 109986.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.109986
Artigo de periodico
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization (2019)
Dammak, Ilyes; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, NANOPARTÍCULAS, QUITOSANA
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ABNT
DAMMAK, Ilyes e LOURENÇO, Rodrigo Vinicius e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, v. 240, n. Ja 2019, p. 9-20, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.002. Acesso em: 23 abr. 2024.
APA
Dammak, I., Lourenço, R. V., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, 240( Ja 2019), 9-20. doi:10.1016/j.jfoodeng.2018.07.002
NLM
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Vancouver
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Artigo de periodico
Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins (2019)
Capellini, Maria Carolina; Chiavoloni, Larissa; Giacomini, Vanessa; Rodrigues, Christianne Elisabete da Costa
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ÓLEOS VEGETAIS, SEPARAÇÃO SÓLIDO-LÍQUIDO, ETANOL, SOLUBILIDADE, NITROGÊNIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAPELLINI, Maria Carolina et al. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins. Journal of Food Engineering, v. 240, n. Ja 2019, p. 145-152, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.029. Acesso em: 23 abr. 2024.
APA
Capellini, M. C., Chiavoloni, L., Giacomini, V., & Rodrigues, C. E. da C. (2019). Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins. Journal of Food Engineering, 240( Ja 2019), 145-152. doi:10.1016/j.jfoodeng.2018.07.029
NLM
Capellini MC, Chiavoloni L, Giacomini V, Rodrigues CE da C. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 145-152.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.029
Vancouver
Capellini MC, Chiavoloni L, Giacomini V, Rodrigues CE da C. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 145-152.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.029
Artigo de periodico
Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies (2019)
Silva, Vivian Lara dos Santos; Sanjuán, Neus
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: CICLO DE VIDA, PROCESSAMENTO DE ALIMENTOS, SUSTENTABILIDADE, REVISÃO SISTEMÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Vivian Lara dos Santos e SANJUÁN, Neus. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies. Journal of Food Engineering, v. 250, p. 33-45, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.01.010. Acesso em: 23 abr. 2024.
APA
Silva, V. L. dos S., & Sanjuán, N. (2019). Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies. Journal of Food Engineering, 250, 33-45. doi:10.1016/j.jfoodeng.2019.01.010
NLM
Silva VL dos S, Sanjuán N. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies [Internet]. Journal of Food Engineering. 2019 ; 250 33-45.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.010
Vancouver
Silva VL dos S, Sanjuán N. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies [Internet]. Journal of Food Engineering. 2019 ; 250 33-45.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.010
Artigo de periodico
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices (2019)
Kubo, M. T. K; Curet, S; Augusto, Pedro Esteves Duarte ; Boillereaux, L
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: INIBIDORES DE ENZIMAS, MÉTODO DOS ELEMENTOS FINITOS, SUCOS DE FRUTAS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, M. T. K et al. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, v. 263, p. 366-379, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.07.011. Acesso em: 23 abr. 2024.
APA
Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2019). Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, 263, 366-379. doi:10.1016/j.jfoodeng.2019.07.011
NLM
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
Vancouver
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
Artigo de periodico
Modeling of convective drying of cornstarch-alginate gel slabs (2019)
Silva Júnior, Marco Antônio Vasiliev da; Rabi, José Antonio ; Ribeiro, Rogers ; Dacanal, Gustavo César
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: SECAGEM DE ALIMENTOS, AMIDO, MILHO, ALGINATOS, MÉTODO DOS ELEMENTOS FINITOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA JÚNIOR, Marco Antônio Vasiliev da et al. Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, v. 250, p. 9-17, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.01.015. Acesso em: 23 abr. 2024.
APA
Silva Júnior, M. A. V. da, Rabi, J. A., Ribeiro, R., & Dacanal, G. C. (2019). Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, 250, 9-17. doi:10.1016/j.jfoodeng.2019.01.015
NLM
Silva Júnior MAV da, Rabi JA, Ribeiro R, Dacanal GC. Modeling of convective drying of cornstarch-alginate gel slabs [Internet]. Journal of Food Engineering. 2019 ; 250 9-17.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
Vancouver
Silva Júnior MAV da, Rabi JA, Ribeiro R, Dacanal GC. Modeling of convective drying of cornstarch-alginate gel slabs [Internet]. Journal of Food Engineering. 2019 ; 250 9-17.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
Artigo de periodico
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, QUITOSANA, LECITINAS, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, v. 229, p. 12-20, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.09.022. Acesso em: 23 abr. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, 229, 12-20. doi:10.1016/j.jfoodeng.2017.09.022
NLM
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Vancouver
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022

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