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Filtros : "HOMOGENEIZAÇÃO" "TOMATE" Removidos: "1988" "1997" "Simpósio Latino Americano de Ciências de Alimentos - SLACA" Limpar

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  • Parte de monografia/livro

    The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields (2019)

    Rojas, Meliza L; Miano, Alberto C; Kubo, Miriam T. K; Augusto, Pedro Esteves Duarte

    Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ

    Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA

    Acesso à fonteDOIHow to cite
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    • ABNT

      ROJAS, Meliza L et al. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247-00201. Acesso em: 29 jul. 2024.

    • APA

      Rojas, M. L., Miano, A. C., Kubo, M. T. K., & Augusto, P. E. D. (2019). The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247-00201

    • NLM

      Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1039/9781788016247-00201

    • Vancouver

      Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1039/9781788016247-00201

  • Artigo de periodico

    Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties (2016)

    Ocanha, G. S; Augusto, Pedro Esteves Duarte; Leite, T. S; Cristianini, M

    Source: International Food Research Journal. Unidade: ESALQ

    Subjects: TOMATE, REOLOGIA, SUCOS DE VEGETAIS, HOMOGENEIZAÇÃO, ALTA TEMPERATURA

    Acesso à fonteHow to cite
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    • ABNT

      OCANHA, G. S et al. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, v. 3, n. 3, p. 1062-1067, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf. Acesso em: 29 jul. 2024.

    • APA

      Ocanha, G. S., Augusto, P. E. D., Leite, T. S., & Cristianini, M. (2016). Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, 3( 3), 1062-1067. Recuperado de http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf

    • NLM

      Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 jul. 29 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf

    • Vancouver

      Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 jul. 29 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
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