Thermal processing of food: challenges, innovations and opportunities. a position paper (2021)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1080/87559129.2021.2012789
- Subjects: CALOR; PROCESSAMENTO DE ALIMENTOS; TECNOLOGIA DE MICRO-ONDAS; TRATAMENTO TÉRMICO
- Keywords: Aquecimento ôhmico
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Reviews International
- ISSN: 8755-9129
- Volume/Número/Paginação/Ano: online, December 2021
- Este artigo NÃO possui versão em acesso aberto
-
Status: Nenhuma versão em acesso aberto identificada -
ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Thermal processing of food: challenges, innovations and opportunities. a position paper. Food Reviews International, 2021Tradução . . Disponível em: https://doi.org/10.1080/87559129.2021.2012789. Acesso em: 17 mar. 2026. -
APA
Kubo, M. T. K., Baicu, A., Erdogdu, F., Poças, M. F., Silva, C. L. M., Simpson, R., et al. (2021). Thermal processing of food: challenges, innovations and opportunities. a position paper. Food Reviews International. doi:10.1080/87559129.2021.2012789 -
NLM
Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: challenges, innovations and opportunities. a position paper [Internet]. Food Reviews International. 2021 ;[citado 2026 mar. 17 ] Available from: https://doi.org/10.1080/87559129.2021.2012789 -
Vancouver
Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: challenges, innovations and opportunities. a position paper [Internet]. Food Reviews International. 2021 ;[citado 2026 mar. 17 ] Available from: https://doi.org/10.1080/87559129.2021.2012789 - Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
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