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Filtros : "Índia" "Arantes, Valdeir" Removido: "Bangladesh" Limpar

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  • Artigo de periodico

    Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties (2023)

    Arya, Shalini S. ; More, Pavankumar R. ; Das, Tanuva ; Hilares, Ruly Terán ; Pereira, Barbara ; Arantes, Valdeir ; Silva, Silvio Silverio da ; Santos, Julio Cesar dos

    Source: Journal Of Agriculture And Food Research. Unidade: EEL

    Assunto: BIOTECNOLOGIA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ARYA, Shalini S. et al. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties. Journal Of Agriculture And Food Research, v. 14, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jafr.2023.100781. Acesso em: 15 nov. 2024.

    • APA

      Arya, S. S., More, P. R., Das, T., Hilares, R. T., Pereira, B., Arantes, V., et al. (2023). Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties. Journal Of Agriculture And Food Research, 14, 1-7. doi:10.1016/j.jafr.2023.100781

    • NLM

      Arya SS, More PR, Das T, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC dos. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties [Internet]. Journal Of Agriculture And Food Research. 2023 ;14 1-7.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jafr.2023.100781

    • Vancouver

      Arya SS, More PR, Das T, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC dos. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties [Internet]. Journal Of Agriculture And Food Research. 2023 ;14 1-7.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jafr.2023.100781

  • Artigo de periodico

    Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures (2021)

    Arya, Shalini S. ; More, Pavankumar R. ; Hilares, Ruly Terán; Pereira, Barbara; Arantes, Valdeir ; Silva, Silvio Silverio da ; Santos, Julio Cesar

    Source: Journal of Food Processing and Preservation. Unidade: EEL

    Assunto: PECTINA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ARYA, Shalini S. et al. Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures. Journal of Food Processing and Preservation, v. 45, n. 10, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15794. Acesso em: 15 nov. 2024.

    • APA

      Arya, S. S., More, P. R., Hilares, R. T., Pereira, B., Arantes, V., Silva, S. S. da, & Santos, J. C. (2021). Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures. Journal of Food Processing and Preservation, 45( 10). doi:10.1111/jfpp.15794

    • NLM

      Arya SS, More PR, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC. Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10):[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/jfpp.15794

    • Vancouver

      Arya SS, More PR, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC. Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10):[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/jfpp.15794
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