ReP USP - Resultado da busca

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: 04 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. 04 ] 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. 04 ] 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: 04 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. 04 ] 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. 04 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Trabalho de evento-resumo
Avaliação de parâmetros de textura em camarões tratados por micro-ondas focalizadas (2019)
Terashima, Rafael Seigi Pinheiro; Siguemoto, Érica Sayuri ; 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: CAMARÃO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
TERASHIMA, Rafael Seigi Pinheiro et al. Avaliação de parâmetros de textura em camarões tratados por micro-ondas focalizadas. 2019, Anais.. Sao Paulo: Pro-Reitoria de Pesquisa/USP, 2019. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 04 nov. 2024.
APA
Terashima, R. S. P., Siguemoto, É. S., Boillereaux, L., & Gut, J. A. W. (2019). Avaliação de parâmetros de textura em camarões tratados por micro-ondas focalizadas. In Resumos. Sao Paulo: Pro-Reitoria de Pesquisa/USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Terashima RSP, Siguemoto ÉS, Boillereaux L, Gut JAW. Avaliação de parâmetros de textura em camarões tratados por micro-ondas focalizadas [Internet]. Resumos. 2019 ;[citado 2024 nov. 04 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Terashima RSP, Siguemoto ÉS, Boillereaux L, Gut JAW. Avaliação de parâmetros de textura em camarões tratados por micro-ondas focalizadas [Internet]. Resumos. 2019 ;[citado 2024 nov. 04 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects (2018)
Siguemoto, Érica Sayuri ; Pereira, Letícia Jyo; Gut, Jorge Andrey Wilhelms
Source: Food and Bioprocess Technology. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, ENZIMAS, CINÉTICA, TECNOLOGIA DE MICRO-ONDAS
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ABNT
SIGUEMOTO, Érica Sayuri e PEREIRA, Letícia Jyo e GUT, Jorge Andrey Wilhelms. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food and Bioprocess Technology, v. 11, p. 1359–1369, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11947-018-2109-2. Acesso em: 04 nov. 2024.
APA
Siguemoto, É. S., Pereira, L. J., & Gut, J. A. W. (2018). Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food and Bioprocess Technology, 11, 1359–1369. doi:10.1007/s11947-018-2109-2
NLM
Siguemoto ÉS, Pereira LJ, Gut JAW. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects [Internet]. Food and Bioprocess Technology. 2018 ; 11 1359–1369.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s11947-018-2109-2
Vancouver
Siguemoto ÉS, Pereira LJ, Gut JAW. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects [Internet]. Food and Bioprocess Technology. 2018 ; 11 1359–1369.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s11947-018-2109-2
Tese (Doutorado)
Continuous-flow microwave thermal processing of cloudy apple juice (2018)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms (Orientador)
Unidade: EP
Subjects: TECNOLOGIA DE MICRO-ONDAS, SUCOS DE FRUTAS, MAÇÃ, ENZIMAS, DIELÉTRICOS
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ABNT
SIGUEMOTO, Érica Sayuri. Continuous-flow microwave thermal processing of cloudy apple juice. 2018. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2018. Disponível em: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/. Acesso em: 04 nov. 2024.
APA
Siguemoto, É. S. (2018). Continuous-flow microwave thermal processing of cloudy apple juice (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/
NLM
Siguemoto ÉS. Continuous-flow microwave thermal processing of cloudy apple juice [Internet]. 2018 ;[citado 2024 nov. 04 ] Available from: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/
Vancouver
Siguemoto ÉS. Continuous-flow microwave thermal processing of cloudy apple juice [Internet]. 2018 ;[citado 2024 nov. 04 ] Available from: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/
Artigo de periodico
Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing (2018)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms ; Martinez, Antonio; Rodrigo, Dolores
Source: Innovative Food Science and Emerging Technologies. Unidade: EP
Subjects: SUCOS DE FRUTAS, AQUECIMENTO POR RADIAÇÃO, CINÉTICA, TECNOLOGIA DE MICRO-ONDAS
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ABNT
SIGUEMOTO, Érica Sayuri et al. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. Innovative Food Science and Emerging Technologies, v. 45, p. 84-91, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2017.09.021. Acesso em: 04 nov. 2024.
APA
Siguemoto, É. S., Gut, J. A. W., Martinez, A., & Rodrigo, D. (2018). Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. Innovative Food Science and Emerging Technologies, 45, 84-91. doi:10.1016/j.ifset.2017.09.021
NLM
Siguemoto ÉS, Gut JAW, Martinez A, Rodrigo D. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 45 84-91.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.ifset.2017.09.021
Vancouver
Siguemoto ÉS, Gut JAW, Martinez A, Rodrigo D. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 45 84-91.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.ifset.2017.09.021
Artigo de periodico
Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization (2018)
Siguemoto, Érica Sayuri ; Funcia, Eduardo dos Santos ; Pires, Marcos Neves; Gut, Jorge Andrey Wilhelms
Source: Food and Bioproducts Processing. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, MODELOS MATEMÁTICOS, ENZIMAS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
SIGUEMOTO, Érica Sayuri et al. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, v. 111, p. 45-53, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2018.06.004. Acesso em: 04 nov. 2024.
APA
Siguemoto, É. S., Funcia, E. dos S., Pires, M. N., & Gut, J. A. W. (2018). Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, 111, 45-53. doi:10.1016/j.fbp.2018.06.004
NLM
Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004
Vancouver
Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004
Trabalho de evento-anais periodico
Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice (2018)
Siguemoto, Érica Sayuri ; Purgatto, Eduardo ; Gut, Jorge Andrey Wilhelms
Source: Blucher Chemical Engineering Proceedings. Conference titles: Congresso Brasileiro de Engenharia Química. Unidades: EP, FCF
Subjects: PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
SIGUEMOTO, Érica Sayuri e PURGATTO, Eduardo e GUT, Jorge Andrey Wilhelms. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice. Blucher Chemical Engineering Proceedings. Sao Paulo: Edgard Blucher. Disponível em: https://doi.org/10.5151/cobeq2018-CO.175. Acesso em: 04 nov. 2024. , 2018
APA
Siguemoto, É. S., Purgatto, E., & Gut, J. A. W. (2018). Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice. Blucher Chemical Engineering Proceedings. Sao Paulo: Edgard Blucher. doi:10.5151/cobeq2018-CO.175
NLM
Siguemoto ÉS, Purgatto E, Gut JAW. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice [Internet]. Blucher Chemical Engineering Proceedings. 2018 ; 1( 5): 4771-4774.[citado 2024 nov. 04 ] Available from: https://doi.org/10.5151/cobeq2018-CO.175
Vancouver
Siguemoto ÉS, Purgatto E, Gut JAW. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice [Internet]. Blucher Chemical Engineering Proceedings. 2018 ; 1( 5): 4771-4774.[citado 2024 nov. 04 ] Available from: https://doi.org/10.5151/cobeq2018-CO.175
Artigo de periodico
Dielectric properties of cloudy apple juices relevant to microwave pasteurization (2016)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms
Source: Food and Bioprocess Technology. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri e GUT, Jorge Andrey Wilhelms. Dielectric properties of cloudy apple juices relevant to microwave pasteurization. Food and Bioprocess Technology, v. 9, p. 1345–1357, 2016Tradução . . Disponível em: https://doi.org/10.1007/s11947-016-1723-0. Acesso em: 04 nov. 2024.
APA
Siguemoto, É. S., & Gut, J. A. W. (2016). Dielectric properties of cloudy apple juices relevant to microwave pasteurization. Food and Bioprocess Technology, 9, 1345–1357. doi:10.1007/s11947-016-1723-0
NLM
Siguemoto ÉS, Gut JAW. Dielectric properties of cloudy apple juices relevant to microwave pasteurization [Internet]. Food and Bioprocess Technology. 2016 ; 9 1345–1357.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s11947-016-1723-0
Vancouver
Siguemoto ÉS, Gut JAW. Dielectric properties of cloudy apple juices relevant to microwave pasteurization [Internet]. Food and Bioprocess Technology. 2016 ; 9 1345–1357.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s11947-016-1723-0

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