ReP USP - Resultado da busca

Parte de monografia/livro
Effect of high-pressure homogenization on enzyme activity in juices (2023)
L. Rojas, Meliza; Kubo, Mirian T. K; Tribst, Alline A. L; Leite Júnior, Bruno R. C; Augusto, Pedro Esteves Duarte
Source: Effect of high-pressure technologies on enzymes: science and applications. Unidade: ESALQ
Subjects: ATIVAÇÃO ENZIMÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 02 set. 2024.
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 set. 02 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 set. 02 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Artigo de periodico
Ultrasound processing to enhance the functionality of plant-based beverages and proteins (2022)
Rojas, Meliza L; Kubo, Mirian TK; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: BEBIDAS, PROCESSAMENTO DE ALIMENTOS, PROTEÍNAS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L et al. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, v. 48, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2022.100939. Acesso em: 02 set. 2024.
APA
Rojas, M. L., Kubo, M. T. K., Miano, A. C., & Augusto, P. E. D. (2022). Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, 48, 1-9. doi:10.1016/j.cofs.2022.100939
NLM
Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939
Vancouver
Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939
Parte de monografia/livro
High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile (2021)
Kubo, Mirian Tiaki Kaneiwa ; Atribst, A. A. L; Augusto, Pedro Esteves Duarte
Source: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP
Subjects: HOMOGENEIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Mirian Tiaki Kaneiwa e ATRIBST, A. A. L e AUGUSTO, Pedro Esteves Duarte. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.23007-2. Acesso em: 02 set. 2024.
APA
Kubo, M. T. K., Atribst, A. A. L., & Augusto, P. E. D. (2021). High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.23007-2
NLM
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 set. 02 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2
Vancouver
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 set. 02 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2
Parte de monografia/livro
Ultrasound processing of fruit and vegetable juices (2017)
Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Source: Ultrasound: advances in food processing and preservation. Unidade: ESALQ
Subjects: PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L e MIANO, Alberto C e AUGUSTO, Pedro Esteves Duarte. Ultrasound processing of fruit and vegetable juices. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7-00007-5. Acesso em: 02 set. 2024.
APA
Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2017). Ultrasound processing of fruit and vegetable juices. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7-00007-5
NLM
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5
Vancouver
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 02 set. 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 set. 02 ] 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 set. 02 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
Artigo de periodico
Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule (2013)
Augusto, Pedro Esteves Duarte ; Falguera, Víctor; Cristianini, Marcelo; Ibarz, Albert
Source: Food and Bioprocess Technology. Unidade: ESALQ
Subjects: INDÚSTRIA DE ALIMENTOS, REOLOGIA, SUCOS DE VEGETAIS, TOMATE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte et al. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule. Food and Bioprocess Technology, v. 6, p. 839–843, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0655-y. Acesso em: 02 set. 2024.
APA
Augusto, P. E. D., Falguera, V., Cristianini, M., & Ibarz, A. (2013). Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule. Food and Bioprocess Technology, 6, 839–843. doi:10.1007/s11947-011-0655-y
NLM
Augusto PED, Falguera V, Cristianini M, Ibarz A. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule [Internet]. Food and Bioprocess Technology. 2013 ; 6 839–843.[citado 2024 set. 02 ] Available from: https://doi.org/10.1007/s11947-011-0655-y
Vancouver
Augusto PED, Falguera V, Cristianini M, Ibarz A. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule [Internet]. Food and Bioprocess Technology. 2013 ; 6 839–843.[citado 2024 set. 02 ] Available from: https://doi.org/10.1007/s11947-011-0655-y

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