Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice (2018)
- Authors:
- USP affiliated authors: GUT, JORGE ANDREY WILHELMS - EP ; PURGATTO, EDUARDO - FCF ; SIGUEMOTO, ÉRICA SAYURI - EP
- Unidades: EP; FCF
- DOI: 10.5151/cobeq2018-CO.175
- Subjects: PASTEURIZAÇÃO; TECNOLOGIA DE MICRO-ONDAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher: Edgard Blucher
- Publisher place: Sao Paulo
- Date published: 2018
- Source:
- Título do periódico: Blucher Chemical Engineering Proceedings
- ISSN: 2359-1757
- Volume/Número/Paginação/Ano: v. 1, n. 5, p. 4771-4774, set. 2018
- Conference titles: Congresso Brasileiro de Engenharia Química
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: cc-by
-
ABNT
SIGUEMOTO, Érica Sayuri e PURGATTO, Eduardo e GUT, Jorge Andrey Wilhelms. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice. Blucher Chemical Engineering Proceedings. Sao Paulo: Edgard Blucher. Disponível em: https://doi.org/10.5151/cobeq2018-CO.175. Acesso em: 24 abr. 2024. , 2018 -
APA
Siguemoto, É. S., Purgatto, E., & Gut, J. A. W. (2018). Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice. Blucher Chemical Engineering Proceedings. Sao Paulo: Edgard Blucher. doi:10.5151/cobeq2018-CO.175 -
NLM
Siguemoto ÉS, Purgatto E, Gut JAW. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice [Internet]. Blucher Chemical Engineering Proceedings. 2018 ; 1( 5): 4771-4774.[citado 2024 abr. 24 ] Available from: https://doi.org/10.5151/cobeq2018-CO.175 -
Vancouver
Siguemoto ÉS, Purgatto E, Gut JAW. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice [Internet]. Blucher Chemical Engineering Proceedings. 2018 ; 1( 5): 4771-4774.[citado 2024 abr. 24 ] Available from: https://doi.org/10.5151/cobeq2018-CO.175 - Dielectric properties of cloudy apple juices relevant to microwave pasteurization
- Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice
- Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables
- Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing
- Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp
- Residence time distribution of a capillary microreactor used for pharmaceutical synthesis
- Determinação da cinética de inativação térmica da enzima pectinametilesterase em suco de maçã não clarificado
- Avaliação de parâmetros de textura em camarões tratados por micro-ondas focalizadas
- Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects
- Continuous-flow microwave thermal processing of cloudy apple juice
Informações sobre o DOI: 10.5151/cobeq2018-CO.175 (Fonte: oaDOI API)
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