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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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 07 nov. 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 nov. 07 ] 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 nov. 07 ] 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: 07 nov. 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 nov. 07 ] 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 nov. 07 ] 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: 07 nov. 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 nov. 07 ] 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 nov. 07 ] 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: 07 nov. 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 nov. 07 ] 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 nov. 07 ] 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: 07 nov. 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 nov. 07 ] 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 nov. 07 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015

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