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Artigo de periodico
Thermal processing of food: challenges, innovations and opportunities. a position paper (2021)
Kubo, Mirian T. K ; Baicu, Adina ; Erdogdu, Ferruh ; Poças, Maria Fátima ; Silva, Cristina L. M ; Simpson, Ricardo ; Vitali, Alfredo A ; Augusto, Pedro Esteves Duarte
Source: Food Reviews International. Unidade: ESALQ
Subjects: CALOR, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS, TRATAMENTO TÉRMICO
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ABNT
KUBO, Mirian T. K 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: 03 nov. 2024.
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 2024 nov. 03 ] 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 2024 nov. 03 ] Available from: https://doi.org/10.1080/87559129.2021.2012789
Artigo de periodico
Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity (2021)
Kubo, Mirian Tiaki Kaneiwa ; Reis, Bruno Henrique Gomes dos; Sato, Laura Naomi Isozaki; Gut, Jorge Andrey Wilhelms
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: LEITE DE SOJA, INIBIDORES DE ENZIMAS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, v. 145, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111275. Acesso em: 03 nov. 2024.
APA
Kubo, M. T. K., Reis, B. H. G. dos, Sato, L. N. I., & Gut, J. A. W. (2021). Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, 145, 1-10. doi:10.1016/j.lwt.2021.111275
NLM
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275
Vancouver
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275
Artigo de periodico
Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)
Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 03 nov. 2024.
APA
Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911
NLM
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Vancouver
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Artigo de periodico
Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp (2021)
Costa, Henrique Coutinho de Barcelos ; Siguemoto, Érica Sayuri ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins ; Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
COSTA, Henrique Coutinho de Barcelos et al. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.128287. Acesso em: 03 nov. 2024.
APA
Costa, H. C. de B., Siguemoto, É. S., Cavalcante, T. A. B. B., Silva, D. de O., Vieira, L. G. M., & Gut, J. A. W. (2021). Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, 341, 1-9. doi:10.1016/j.foodchem.2020.128287
NLM
Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287
Vancouver
Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287
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
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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: 03 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. 03 ] 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. 03 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Trabalho de evento-resumo
Estudo das propriedades dielétricas de extratos hidrossolúveis de soja e de amendoim para aquecimento por micro-ondas (2020)
Reis, Bruno Henrique Gomes dos; Kubo, Mirian Tiaki Kaneiwa ; Boillereaux, Lionel; Gut, Jorge Andrey Wilhelms
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo - SIICUSP. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
REIS, Bruno Henrique Gomes dos et al. Estudo das propriedades dielétricas de extratos hidrossolúveis de soja e de amendoim para aquecimento por micro-ondas. 2020, Anais.. Sao Paulo: Pro-Reitoria de Pesquisa/USP, 2020. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 03 nov. 2024.
APA
Reis, B. H. G. dos, Kubo, M. T. K., Boillereaux, L., & Gut, J. A. W. (2020). Estudo das propriedades dielétricas de extratos hidrossolúveis de soja e de amendoim para aquecimento por micro-ondas. In Resumos. Sao Paulo: Pro-Reitoria de Pesquisa/USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Reis BHG dos, Kubo MTK, Boillereaux L, Gut JAW. Estudo das propriedades dielétricas de extratos hidrossolúveis de soja e de amendoim para aquecimento por micro-ondas [Internet]. Resumos. 2020 ;[citado 2024 nov. 03 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Reis BHG dos, Kubo MTK, Boillereaux L, Gut JAW. Estudo das propriedades dielétricas de extratos hidrossolúveis de soja e de amendoim para aquecimento por micro-ondas [Internet]. Resumos. 2020 ;[citado 2024 nov. 03 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Parte de monografia/livro
Microwave processing of fruits (2018)
Matsui, Kátia Nicolau; Ditchfield, Cynthia ; Tadini, Carmen Cecília
Source: Fruit preservation. Unidades: FZEA, EP
Subjects: PROCESSAMENTO DE ALIMENTOS, FRUTAS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
MATSUI, Kátia Nicolau e DITCHFIELD, Cynthia e TADINI, Carmen Cecília. Microwave processing of fruits. Fruit preservation. Tradução . New York: Springer, 2018. . Disponível em: https://doi.org/10.1007/978-1-4939-3311-2_15. Acesso em: 03 nov. 2024.
APA
Matsui, K. N., Ditchfield, C., & Tadini, C. C. (2018). Microwave processing of fruits. In Fruit preservation. New York: Springer. doi:10.1007/978-1-4939-3311-2_15
NLM
Matsui KN, Ditchfield C, Tadini CC. Microwave processing of fruits [Internet]. In: Fruit preservation. New York: Springer; 2018. [citado 2024 nov. 03 ] Available from: https://doi.org/10.1007/978-1-4939-3311-2_15
Vancouver
Matsui KN, Ditchfield C, Tadini CC. Microwave processing of fruits [Internet]. In: Fruit preservation. New York: Springer; 2018. [citado 2024 nov. 03 ] Available from: https://doi.org/10.1007/978-1-4939-3311-2_15
Artigo de periodico
Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties (2018)
Gómez, Analía Verónica; Biswas, Atanu ; Tadini, Carmen Cecília ; Vermillion, Karl; Buttrum, Megan; Cheng, Huai N
Source: Advances in Food Science and Engineering. Unidade: EP
Subjects: SOLVENTE, TECNOLOGIA DE MICRO-ONDAS, PROCESSAMENTO DE ALIMENTOS
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ABNT
GÓMEZ, Analía Verónica et al. Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties. Advances in Food Science and Engineering, v. 2, n. 4, p. 125-135, 2018Tradução . . Disponível em: https://doi.org/10.22606/afse.2018.24004. Acesso em: 03 nov. 2024.
APA
Gómez, A. V., Biswas, A., Tadini, C. C., Vermillion, K., Buttrum, M., & Cheng, H. N. (2018). Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties. Advances in Food Science and Engineering, 2( 4), 125-135. doi:10.22606/afse.2018.24004
NLM
Gómez AV, Biswas A, Tadini CC, Vermillion K, Buttrum M, Cheng HN. Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties [Internet]. Advances in Food Science and Engineering. 2018 ; 2( 4): 125-135.[citado 2024 nov. 03 ] Available from: https://doi.org/10.22606/afse.2018.24004
Vancouver
Gómez AV, Biswas A, Tadini CC, Vermillion K, Buttrum M, Cheng HN. Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties [Internet]. Advances in Food Science and Engineering. 2018 ; 2( 4): 125-135.[citado 2024 nov. 03 ] Available from: https://doi.org/10.22606/afse.2018.24004

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