Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice (2019)
- Authors:
- USP affiliated authors: PURGATTO, EDUARDO - FCF ; HASSIMOTTO, NEUZA MARIKO AYMOTO - FCF ; GUT, JORGE ANDREY WILHELMS - EP ; SIGUEMOTO, ÉRICA SAYURI - EP
- Unidades: FCF; EP
- DOI: 10.1016/j.lwt.2019.05.111
- Subjects: COMPOSTOS FENÓLICOS; COMPOSTOS VOLÁTEIS; PASTEURIZAÇÃO; ANTIOXIDANTES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 111, p. 853-860 , 2019
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão submetida (Pré-print)
- Acessar versão aberta:
-
ABNT
SIGUEMOTO, Érica Sayuri et al. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Food Science and Technology, v. 111, p. 853-860 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.05.111. Acesso em: 02 abr. 2026. -
APA
Siguemoto, É. S., Purgatto, E., Hassimotto, N. M. A., & Gut, J. A. W. (2019). Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Food Science and Technology, 111, 853-860 . doi:10.1016/j.lwt.2019.05.111 -
NLM
Siguemoto ÉS, Purgatto E, Hassimotto NMA, Gut JAW. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice [Internet]. Food Science and Technology. 2019 ; 111 853-860 .[citado 2026 abr. 02 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.111 -
Vancouver
Siguemoto ÉS, Purgatto E, Hassimotto NMA, Gut JAW. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice [Internet]. Food Science and Technology. 2019 ; 111 853-860 .[citado 2026 abr. 02 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.111 - Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice
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- Dielectric properties of cloudy apple juices relevant to microwave pasteurization
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- Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects
- Residence time distribution of a capillary microreactor used for pharmaceutical synthesis
- Avaliação de parâmetros de textura em camarões tratados por micro-ondas focalizadas
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