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Artigo de periodico
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review (2020)
Kubo, Mirian Tiaki Kaneiwa ; Siguemoto, Erica Sayuri ; Funcia, Eduardo dos Santos ; Augusto, Pedro Esteves Duarte ; Curet, S; Boillereaux, L; Sastry, S.K; Gut, Jorge Andrey Wilhelms
Source: Current Opinion in Food Science. Unidades: ESALQ, EP
Subjects: AQUECIMENTO, INIBIDORES DE ENZIMAS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, v. 35, p. 36-48, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.01.004. Acesso em: 16 nov. 2024.
APA
Kubo, M. T. K., Siguemoto, E. S., Funcia, E. dos S., Augusto, P. E. D., Curet, S., Boillereaux, L., et al. (2020). Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, 35, 36-48. doi:10.1016/j.cofs.2020.01.004
NLM
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Vancouver
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Artigo de periodico
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices (2019)
Kubo, M. T. K; Curet, S; Augusto, Pedro Esteves Duarte ; Boillereaux, L
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: INIBIDORES DE ENZIMAS, MÉTODO DOS ELEMENTOS FINITOS, SUCOS DE FRUTAS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, M. T. K et al. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, v. 263, p. 366-379, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.07.011. Acesso em: 16 nov. 2024.
APA
Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2019). Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, 263, 366-379. doi:10.1016/j.jfoodeng.2019.07.011
NLM
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
Vancouver
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
Artigo de periodico
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages (2018)
Kubo, M. T. K; Rojas, M. L; Curet, S; Boillereaux, L; Augusto, Pedro Esteves Duarte
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: CÁLCIO, CINÉTICA, INIBIDORES DE ENZIMAS, PEROXIDASE, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, M. T. K et al. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Science and Technology, v. 89, p. 610-616, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.11.045. Acesso em: 16 nov. 2024.
APA
Kubo, M. T. K., Rojas, M. L., Curet, S., Boillereaux, L., & Augusto, P. E. D. (2018). Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Science and Technology, 89, 610-616. doi:10.1016/j.lwt.2017.11.045
NLM
Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages [Internet]. LWT - Food Science and Technology. 2018 ; 89 610-616.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2017.11.045
Vancouver
Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages [Internet]. LWT - Food Science and Technology. 2018 ; 89 610-616.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2017.11.045

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