ReP USP - Resultado da busca

Artigo de periodico
Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef (2017)
Lins, Patrícia Goldschmidt; Silva, Alessandra Aparecida; Pugine, Silvana Marina Piccoli; Arce, Aldo Ivan Céspedes; Costa, Ernane José Xavier; Melo, Mariza Pires de
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: CAMPO MAGNÉTICO, ARMAZENAGEM DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS, CARNES E DERIVADOS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LINS, Patrícia Goldschmidt et al. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef. Journal of Food Process Engineering, v. 40, n. 2, p. 1-9, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12405. Acesso em: 13 nov. 2025.
APA
Lins, P. G., Silva, A. A., Pugine, S. M. P., Arce, A. I. C., Costa, E. J. X., & Melo, M. P. de. (2017). Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef. Journal of Food Process Engineering, 40( 2), 1-9. doi:10.1111/jfpe.12405
NLM
Lins PG, Silva AA, Pugine SMP, Arce AIC, Costa EJX, Melo MP de. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12405
Vancouver
Lins PG, Silva AA, Pugine SMP, Arce AIC, Costa EJX, Melo MP de. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12405
Artigo de periodico
Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration (2017)
Augusto, Pedro Esteves Duarte; Miano, Alberto Claudio
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: HIDRATAÇÃO, TREMOÇO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e MIANO, Alberto Claudio. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration. Journal of Food Process Engineering, v. 40, n. 3, 2017Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf. Acesso em: 13 nov. 2025.
APA
Augusto, P. E. D., & Miano, A. C. (2017). Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration. Journal of Food Process Engineering, 40( 3). doi:10.1111/jfpe.12428
NLM
Augusto PED, Miano AC. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration [Internet]. Journal of Food Process Engineering. 2017 ; 40( 3):[citado 2025 nov. 13 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf
Vancouver
Augusto PED, Miano AC. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration [Internet]. Journal of Food Process Engineering. 2017 ; 40( 3):[citado 2025 nov. 13 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf
Artigo de periodico
Hydration kinetics of cereal and pulses: new data and hypothesis evaluation (2017)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Pereira, Jéssica da Costa; Augusto, Pedro Esteves Duarte
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: CINÉTICA, HIDRATAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto Claudio et al. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation. Journal of Food Process Engineering, v. 41, n. 1, p. 1-8, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12617. Acesso em: 13 nov. 2025.
APA
Miano, A. C., Sabadoti, V. D., Pereira, J. da C., & Augusto, P. E. D. (2017). Hydration kinetics of cereal and pulses: new data and hypothesis evaluation. Journal of Food Process Engineering, 41( 1), 1-8. doi:10.1111/jfpe.12617
NLM
Miano AC, Sabadoti VD, Pereira J da C, Augusto PED. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation [Internet]. Journal of Food Process Engineering. 2017 ; 41( 1): 1-8.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12617
Vancouver
Miano AC, Sabadoti VD, Pereira J da C, Augusto PED. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation [Internet]. Journal of Food Process Engineering. 2017 ; 41( 1): 1-8.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12617
Artigo de periodico
Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability (2017)
Slavutsky, Anibal M; Chávez, Mónica C.; Fávaro-Trindade, Carmen Silvia; Bertuzzi, Maria A
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, LACTOBACILLUS, PROBIÓTICOS, SECAGEM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SLAVUTSKY, Anibal M et al. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability. Journal of Food Process Engineering, v. 40, n. 2, p. 1-9, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12394. Acesso em: 13 nov. 2025.
APA
Slavutsky, A. M., Chávez, M. C., Fávaro-Trindade, C. S., & Bertuzzi, M. A. (2017). Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability. Journal of Food Process Engineering, 40( 2), 1-9. doi:10.1111/jfpe.12394
NLM
Slavutsky AM, Chávez MC, Fávaro-Trindade CS, Bertuzzi MA. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12394
Vancouver
Slavutsky AM, Chávez MC, Fávaro-Trindade CS, Bertuzzi MA. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12394

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