Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice (2024)
- Authors:
- USP affiliated authors: TADINI, CARMEN CECILIA - EP ; GUT, JORGE ANDREY WILHELMS - EP
- Unidade: EP
- DOI: 10.1016/j.fbp.2024.01.015
- Subjects: TRANSFERÊNCIA DE CALOR; PECTINA; VITAMINA C
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food and Bioproducts Processing
- ISSN: 1744-3571
- Volume/Número/Paginação/Ano: v. 144, p. 1-12, March, 2024
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
AMARO, Kaiky Cesar et al. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, v. 144, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.01.015. Acesso em: 26 dez. 2025. -
APA
Amaro, K. C., Russo, G., Fan, D. L., Gut, J. A. W., & Tadini, C. C. (2024). Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, 144, 1-12. doi:10.1016/j.fbp.2024.01.015 -
NLM
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2025 dez. 26 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015 -
Vancouver
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2025 dez. 26 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015 - Modelagem e simulação dinamica de processo termico continuo em trocador bitubular
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Informações sobre o DOI: 10.1016/j.fbp.2024.01.015 (Fonte: oaDOI API)
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