Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review (2020)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; GUT, JORGE ANDREY WILHELMS - EP ; KUBO, MIRIAN TIAKI KANEIWA - EP ; SIGUEMOTO, ÉRICA SAYURI - EP ; FUNCIA, EDUARDO DOS SANTOS - EP
- Unidades: ESALQ; EP
- DOI: 10.1016/j.cofs.2020.01.004
- Subjects: AQUECIMENTO; INIBIDORES DE ENZIMAS; MICROBIOLOGIA DE ALIMENTOS; PROCESSAMENTO DE ALIMENTOS; TECNOLOGIA DE MICRO-ONDAS; TEMPERATURA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Current Opinion in Food Science
- ISSN: 2214-7993
- Volume/Número/Paginação/Ano: v. 35, p. 36-48, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, v. 35, p. 36-48, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.01.004. Acesso em: 30 set. 2024. -
APA
Kubo, M. T. K., Siguemoto, E. S., Funcia, E. dos S., Augusto, P. E. D., Curet, S., Boillereaux, L., et al. (2020). Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, 35, 36-48. doi:10.1016/j.cofs.2020.01.004 -
NLM
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004 -
Vancouver
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004 - Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality
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Informações sobre o DOI: 10.1016/j.cofs.2020.01.004 (Fonte: oaDOI API)
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