High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile (2021)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; KUBO, MIRIAN TIAKI KANEIWA - EP
- Unidades: ESALQ; EP
- DOI: 10.1016/B978-0-08-100596-5.23007-2
- Subjects: HOMOGENEIZAÇÃO; PROCESSAMENTO DE ALIMENTOS; QUALIDADE DOS ALIMENTOS; SUCOS DE FRUTAS; SUCOS DE VEGETAIS; TECNOLOGIA DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Innovative food processing technologies: a comprehensive review
- Volume/Número/Paginação/Ano: v. 3
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
KUBO, Mirian Tiaki Kaneiwa e ATRIBST, A. A. L e AUGUSTO, Pedro Esteves Duarte. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.23007-2. Acesso em: 19 abr. 2024. -
APA
Kubo, M. T. K., Atribst, A. A. L., & Augusto, P. E. D. (2021). High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.23007-2 -
NLM
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2 -
Vancouver
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2 - High-pressure homogenization on food enzymes
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Informações sobre o DOI: 10.1016/B978-0-08-100596-5.23007-2 (Fonte: oaDOI API)
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