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Filtros : "Journal of Food Process Engineering" "MODELOS MATEMÁTICOS" Limpar

Filtros

Artigo de periodico
Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers (2018)
Dantas, Jorge Aliomar Trocoli Abdon; Gut, Jorge Andrey Wilhelms
Fonte: Journal of Food Process Engineering. Unidade: EP
Assuntos: ALIMENTOS LÍQUIDOS, MODELOS MATEMÁTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANTAS, Jorge Aliomar Trocoli Abdon e GUT, Jorge Andrey Wilhelms. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers. Journal of Food Process Engineering, v. 41, n. 8, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12897. Acesso em: 13 nov. 2025.
APA
Dantas, J. A. T. A., & Gut, J. A. W. (2018). Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers. Journal of Food Process Engineering, 41( 8), 1-13. doi:10.1111/jfpe.12897
NLM
Dantas JATA, Gut JAW. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12897
Vancouver
Dantas JATA, Gut JAW. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12897
Artigo de periodico
Continuous pasteurization of egg yolk: thermophysical properties and process simulation (2005)
Gut, Jorge Andrey Wilhelms ; Pinto, José Maurício; Gabas, Ana Lúcia; Telis Romero, Javier
Fonte: Journal of Food Process Engineering. Unidades: EP, FZEA
Assuntos: MODELOS MATEMÁTICOS, OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, v. 28, n. 2, p. 181-203, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2005.00416.x. Acesso em: 13 nov. 2025.
APA
Gut, J. A. W., Pinto, J. M., Gabas, A. L., & Telis Romero, J. (2005). Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, 28( 2), 181-203. doi:10.1111/j.1745-4530.2005.00416.x
NLM
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x
Vancouver
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x

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