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Filtros : "TECNOLOGIA DE MICRO-ONDAS" "TADINI, CARMEN CECILIA" Removido: "Faculdades Oswaldo Cruz (FOC)" Limpar

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  • Artigo de periodico

    The optimal time-temperature conditions for orange juice microwave−assisted pasteurization (2021)

    Amaro, Kaiky Cesar ; Tadini, Carmen Cecília

    Source: LWT - Food Science and Technology. Unidade: EP

    Subjects: ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, LARANJA, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS

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      AMARO, Kaiky Cesar e TADINI, Carmen Cecília. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. LWT - Food Science and Technology, v. 150, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111907. Acesso em: 26 set. 2024.

    • APA

      Amaro, K. C., & Tadini, C. C. (2021). The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. LWT - Food Science and Technology, 150, 1-7. doi:10.1016/j.lwt.2021.111907

    • NLM

      Amaro KC, Tadini CC. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization [Internet]. LWT - Food Science and Technology. 2021 ; 150 1-7.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.lwt.2021.111907

    • Vancouver

      Amaro KC, Tadini CC. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization [Internet]. LWT - Food Science and Technology. 2021 ; 150 1-7.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.lwt.2021.111907

  • Artigo de periodico

    Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating (2019)

    Leite, Juliana Aparecida dos Santos; Quintal, Virginia Spinola; Tadini, Carmen Cecília

    Source: International Journal of Food Engineering. Unidade: EP

    Subjects: LEITE, LEITE MATERNO, COMPOSIÇÃO QUÍMICA, CONDUTIVIDADE ELÉTRICA, TECNOLOGIA DE MICRO-ONDAS

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      LEITE, Juliana Aparecida dos Santos e QUINTAL, Virginia Spinola e TADINI, Carmen Cecília. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating. International Journal of Food Engineering, v. 15, n. 5/6, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2018-0340. Acesso em: 26 set. 2024.

    • APA

      Leite, J. A. dos S., Quintal, V. S., & Tadini, C. C. (2019). Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating. International Journal of Food Engineering, 15( 5/6), 1-10. doi:10.1515/ijfe-2018-0340

    • NLM

      Leite JA dos S, Quintal VS, Tadini CC. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating [Internet]. International Journal of Food Engineering. 2019 ; 15( 5/6): 1-10.[citado 2024 set. 26 ] Available from: https://doi.org/10.1515/ijfe-2018-0340

    • Vancouver

      Leite JA dos S, Quintal VS, Tadini CC. Dielectric properties of infant formulae, human milk and whole and low-fat cow milk relevant for microwave heating [Internet]. International Journal of Food Engineering. 2019 ; 15( 5/6): 1-10.[citado 2024 set. 26 ] Available from: https://doi.org/10.1515/ijfe-2018-0340

  • Artigo de periodico

    Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products (2019)

    Martins, Carolina P. C ; Cavalcanti, Rodrigo Nunes ; Couto, Silvia M; Moraes, Jeremias ; Esmerino, Erick A ; Silva, Marcia Cristina; Raices, Renata S. L; Gut, Jorge Andrey Wilhelms ; Ramaswamy, Hosahalli S; Tadini, Carmen Cecília ; Cruz, Adriano Gomes da

    Source: Comprehensive Reviews in Food Science and Food Safety. Unidade: EP

    Subjects: LATICÍNIOS, CONSERVAÇÃO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS

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      MARTINS, Carolina P. C et al. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products. Comprehensive Reviews in Food Science and Food Safety, v. 18, n. 1, p. 67-83, 2019Tradução . . Disponível em: https://doi.org/10.1111/1541-4337.12409. Acesso em: 26 set. 2024.

    • APA

      Martins, C. P. C., Cavalcanti, R. N., Couto, S. M., Moraes, J., Esmerino, E. A., Silva, M. C., et al. (2019). Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products. Comprehensive Reviews in Food Science and Food Safety, 18( 1), 67-83. doi:10.1111/1541-4337.12409

    • NLM

      Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG da. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2019 ; 18( 1): 67-83.[citado 2024 set. 26 ] Available from: https://doi.org/10.1111/1541-4337.12409

    • Vancouver

      Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG da. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2019 ; 18( 1): 67-83.[citado 2024 set. 26 ] Available from: https://doi.org/10.1111/1541-4337.12409

  • Artigo de periodico

    Pasteurization efficiency of donor human milk processed by microwave heating (2019)

    Leite, Juliana Abigail S ; Migotto, Aurea Maria Alves; Landgraf, Mariza ; Quintal, Virginia Spinola; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Source: LWT - Food Science and Technology. Unidades: FCF, EP

    Subjects: PASTEURIZAÇÃO, LEITE MATERNO, TECNOLOGIA DE MICRO-ONDAS

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      LEITE, Juliana Abigail S et al. Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, v. 115, p. 1-6 art. 108466 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108466. Acesso em: 26 set. 2024.

    • APA

      Leite, J. A. S., Migotto, A. M. A., Landgraf, M., Quintal, V. S., Gut, J. A. W., & Tadini, C. C. (2019). Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, 115, 1-6 art. 108466 . doi:10.1016/j.lwt.2019.108466

    • NLM

      Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466

    • Vancouver

      Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466

  • 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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      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: 26 set. 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 set. 26 ] 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 set. 26 ] 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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      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: 26 set. 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 set. 26 ] 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 set. 26 ] Available from: https://doi.org/10.22606/afse.2018.24004

  • Trabalho de evento-resumo

    Estudo das propriedades dielétricas de fórmulas infantis e de leite fluido relevantes para o aquecimento por micro-ondas (2016)

    Muller, Natalia Batistucci; Leite, Juliana Aparecida dos Santos ; Tadini, Carmen Cecília

    Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP (SIICUSP). Unidade: EP

    Subjects: DIELÉTRICOS, ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS

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      MULLER, Natalia Batistucci e LEITE, Juliana Aparecida dos Santos e TADINI, Carmen Cecília. Estudo das propriedades dielétricas de fórmulas infantis e de leite fluido relevantes para o aquecimento por micro-ondas. 2016, Anais.. São Paulo: Pro-Reitoria de Pesquisa/USP, 2016. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 26 set. 2024.

    • APA

      Muller, N. B., Leite, J. A. dos S., & Tadini, C. C. (2016). Estudo das propriedades dielétricas de fórmulas infantis e de leite fluido relevantes para o aquecimento por micro-ondas. In . São Paulo: Pro-Reitoria de Pesquisa/USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • NLM

      Muller NB, Leite JA dos S, Tadini CC. Estudo das propriedades dielétricas de fórmulas infantis e de leite fluido relevantes para o aquecimento por micro-ondas [Internet]. 2016 ;[citado 2024 set. 26 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • Vancouver

      Muller NB, Leite JA dos S, Tadini CC. Estudo das propriedades dielétricas de fórmulas infantis e de leite fluido relevantes para o aquecimento por micro-ondas [Internet]. 2016 ;[citado 2024 set. 26 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

  • Artigo de periodico

    Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency (2015)

    Franco Peñata, Arlet Patricia ; Yamamoto, Letícia Yukari; Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms

    Source: Journal of Food Engineering. Unidade: EP

    Subjects: DIELÉTRICOS, TECNOLOGIA DE MICRO-ONDAS, ÁGUA, COCO

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      FRANCO PEÑATA, Arlet Patricia et al. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency. Journal of Food Engineering, v. 155, p. 69-78, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.01.011. Acesso em: 26 set. 2024.

    • APA

      Franco Peñata, A. P., Yamamoto, L. Y., Tadini, C. C., & Gut, J. A. W. (2015). Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency. Journal of Food Engineering, 155, 69-78. doi:10.1016/j.jfoodeng.2015.01.011

    • NLM

      Franco Peñata AP, Yamamoto LY, Tadini CC, Gut JAW. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency [Internet]. Journal of Food Engineering. 2015 ; 155 69-78.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.01.011

    • Vancouver

      Franco Peñata AP, Yamamoto LY, Tadini CC, Gut JAW. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency [Internet]. Journal of Food Engineering. 2015 ; 155 69-78.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.01.011

  • Trabalho de evento

    Dielectric properties of infant formulas, whole and low-fat milk from 2000 to 3000 MHz relevants to heating by microwave energy (2015)

    Leite, Juliana Aparecida dos Santos ; Tadini, Carmen Cecília

    Source: Proceedings. Conference titles: International Congress on Engineering and Food - ICEF. Unidade: EP

    Subjects: LEITE, TECNOLOGIA DE MICRO-ONDAS

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      LEITE, Juliana Aparecida dos Santos e TADINI, Carmen Cecília. Dielectric properties of infant formulas, whole and low-fat milk from 2000 to 3000 MHz relevants to heating by microwave energy. 2015, Anais.. Quebec: Escola Politécnica, Universidade de São Paulo, 2015. Disponível em: https://doi.org/10.13140/RG.2.2.22394.64961. Acesso em: 26 set. 2024.

    • APA

      Leite, J. A. dos S., & Tadini, C. C. (2015). Dielectric properties of infant formulas, whole and low-fat milk from 2000 to 3000 MHz relevants to heating by microwave energy. In Proceedings. Quebec: Escola Politécnica, Universidade de São Paulo. doi:10.13140/RG.2.2.22394.64961

    • NLM

      Leite JA dos S, Tadini CC. Dielectric properties of infant formulas, whole and low-fat milk from 2000 to 3000 MHz relevants to heating by microwave energy [Internet]. Proceedings. 2015 ;[citado 2024 set. 26 ] Available from: https://doi.org/10.13140/RG.2.2.22394.64961

    • Vancouver

      Leite JA dos S, Tadini CC. Dielectric properties of infant formulas, whole and low-fat milk from 2000 to 3000 MHz relevants to heating by microwave energy [Internet]. Proceedings. 2015 ;[citado 2024 set. 26 ] Available from: https://doi.org/10.13140/RG.2.2.22394.64961

  • Trabalho de evento

    Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde (2014)

    Franco Peñata, Arlet Patricia ; Yamamoto, Letícia Yukari; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Source: CIBIA. Conference titles: Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA). Unidade: EP

    Subjects: DIELÉTRICOS, TECNOLOGIA DE MICRO-ONDAS, ÁGUA, COCO

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      FRANCO PEÑATA, Arlet Patricia et al. Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde. 2014, Anais.. Valencia: Escola Politécnica, Universidade de São Paulo, 2014. Disponível em: https://www.researchgate.net/profile/Arlet-Franco/publication/267211362_EFECTO_DE_LA_COMPOSICION_SOBRE_LAS_PROPIEDADES_DIELECTRICAS_DE_SOLUCION_SIMULADA_DE_AGUA_DE_COCO_VERDE/links/5447d8560cf2d62c3051d84e/EFECTO-DE-LA-COMPOSICION-SOBRE-LAS-PROPIEDADES-DIELECTRICAS-DE-SOLUCION-SIMULADA-DE-AGUA-DE-COCO-VERDE.pdf. Acesso em: 26 set. 2024.

    • APA

      Franco Peñata, A. P., Yamamoto, L. Y., Gut, J. A. W., & Tadini, C. C. (2014). Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde. In CIBIA. Valencia: Escola Politécnica, Universidade de São Paulo. Recuperado de https://www.researchgate.net/profile/Arlet-Franco/publication/267211362_EFECTO_DE_LA_COMPOSICION_SOBRE_LAS_PROPIEDADES_DIELECTRICAS_DE_SOLUCION_SIMULADA_DE_AGUA_DE_COCO_VERDE/links/5447d8560cf2d62c3051d84e/EFECTO-DE-LA-COMPOSICION-SOBRE-LAS-PROPIEDADES-DIELECTRICAS-DE-SOLUCION-SIMULADA-DE-AGUA-DE-COCO-VERDE.pdf

    • NLM

      Franco Peñata AP, Yamamoto LY, Gut JAW, Tadini CC. Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde [Internet]. CIBIA. 2014 ;[citado 2024 set. 26 ] Available from: https://www.researchgate.net/profile/Arlet-Franco/publication/267211362_EFECTO_DE_LA_COMPOSICION_SOBRE_LAS_PROPIEDADES_DIELECTRICAS_DE_SOLUCION_SIMULADA_DE_AGUA_DE_COCO_VERDE/links/5447d8560cf2d62c3051d84e/EFECTO-DE-LA-COMPOSICION-SOBRE-LAS-PROPIEDADES-DIELECTRICAS-DE-SOLUCION-SIMULADA-DE-AGUA-DE-COCO-VERDE.pdf

    • Vancouver

      Franco Peñata AP, Yamamoto LY, Gut JAW, Tadini CC. Efecto de la composición sobre las propiedades dieléctricas de solución simulada de agua de coco verde [Internet]. CIBIA. 2014 ;[citado 2024 set. 26 ] Available from: https://www.researchgate.net/profile/Arlet-Franco/publication/267211362_EFECTO_DE_LA_COMPOSICION_SOBRE_LAS_PROPIEDADES_DIELECTRICAS_DE_SOLUCION_SIMULADA_DE_AGUA_DE_COCO_VERDE/links/5447d8560cf2d62c3051d84e/EFECTO-DE-LA-COMPOSICION-SOBRE-LAS-PROPIEDADES-DIELECTRICAS-DE-SOLUCION-SIMULADA-DE-AGUA-DE-COCO-VERDE.pdf

  • Trabalho de evento-anais periodico

    Estudo das propriedades dielétricas da água de coco verde (2014)

    Yamamoto, Letícia Yukari; Franco Peñata, Arlet Patricia ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica da Universidade de São Paulo - SIICUSP. Unidade: EP

    Subjects: DIELÉTRICOS (PROPRIEDADES), TECNOLOGIA DE MICRO-ONDAS, COCO, ÁGUA

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      YAMAMOTO, Letícia Yukari et al. Estudo das propriedades dielétricas da água de coco verde. Resumos. São Paulo: USP/Pró Reitoria de Pesquisa. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 26 set. 2024. , 2014

    • APA

      Yamamoto, L. Y., Franco Peñata, A. P., Gut, J. A. W., & Tadini, C. C. (2014). Estudo das propriedades dielétricas da água de coco verde. Resumos. São Paulo: USP/Pró Reitoria de Pesquisa. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • NLM

      Yamamoto LY, Franco Peñata AP, Gut JAW, Tadini CC. Estudo das propriedades dielétricas da água de coco verde [Internet]. Resumos. 2014 ;[citado 2024 set. 26 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • Vancouver

      Yamamoto LY, Franco Peñata AP, Gut JAW, Tadini CC. Estudo das propriedades dielétricas da água de coco verde [Internet]. Resumos. 2014 ;[citado 2024 set. 26 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

  • Trabalho de evento

    Dielectric properties Of simulated green coconut water from 500 To 3,000 Mhz at temperatures between 10 and 80 ºC (2013)

    Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília ; Franco Peñata, Arlet Patricia

    Source: Proceedings. Conference titles: AIChE Annual Meeting. Unidade: EP

    Subjects: DIELÉTRICOS, TECNOLOGIA DE MICRO-ONDAS, ÁGUA, COCO

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      GUT, Jorge Andrey Wilhelms e TADINI, Carmen Cecília e FRANCO PEÑATA, Arlet Patricia. Dielectric properties Of simulated green coconut water from 500 To 3,000 Mhz at temperatures between 10 and 80 ºC. 2013, Anais.. New York: AIChE, 2013. Disponível em: https://www.aiche.org/conferences/aiche-annual-meeting/2013/proceeding/paper/585x-dielectric-properties-simulated-green-coconut-water-500-3000-mhz-temperatures-between-10-and-80-1. Acesso em: 26 set. 2024.

    • APA

      Gut, J. A. W., Tadini, C. C., & Franco Peñata, A. P. (2013). Dielectric properties Of simulated green coconut water from 500 To 3,000 Mhz at temperatures between 10 and 80 ºC. In Proceedings. New York: AIChE. Recuperado de https://www.aiche.org/conferences/aiche-annual-meeting/2013/proceeding/paper/585x-dielectric-properties-simulated-green-coconut-water-500-3000-mhz-temperatures-between-10-and-80-1

    • NLM

      Gut JAW, Tadini CC, Franco Peñata AP. Dielectric properties Of simulated green coconut water from 500 To 3,000 Mhz at temperatures between 10 and 80 ºC [Internet]. Proceedings. 2013 ;[citado 2024 set. 26 ] Available from: https://www.aiche.org/conferences/aiche-annual-meeting/2013/proceeding/paper/585x-dielectric-properties-simulated-green-coconut-water-500-3000-mhz-temperatures-between-10-and-80-1

    • Vancouver

      Gut JAW, Tadini CC, Franco Peñata AP. Dielectric properties Of simulated green coconut water from 500 To 3,000 Mhz at temperatures between 10 and 80 ºC [Internet]. Proceedings. 2013 ;[citado 2024 set. 26 ] Available from: https://www.aiche.org/conferences/aiche-annual-meeting/2013/proceeding/paper/585x-dielectric-properties-simulated-green-coconut-water-500-3000-mhz-temperatures-between-10-and-80-1

  • Trabalho de evento

    Dielectric properties of simulated coconut water from 500 to 3000 MHz at temperatures from 10 to 80 ºC (2013)

    Franco Peñata, Arlet Patricia ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Source: Proceedings. Conference titles: AIChE Annual Meeting. Unidade: EP

    Subjects: DIELÉTRICOS, TECNOLOGIA DE MICRO-ONDAS, ÁGUA, COCO

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      FRANCO PEÑATA, Arlet Patricia e GUT, Jorge Andrey Wilhelms e TADINI, Carmen Cecília. Dielectric properties of simulated coconut water from 500 to 3000 MHz at temperatures from 10 to 80 ºC. 2013, Anais.. New York: AIChE, 2013. Disponível em: https://www.aiche.org/conferences/aiche-annual-meeting/2013/proceeding/paper/585ab-dielectric-properties-simulated-coconut-water-500-3000-mhz-temperatures-10-80-oc-1. Acesso em: 26 set. 2024.

    • APA

      Franco Peñata, A. P., Gut, J. A. W., & Tadini, C. C. (2013). Dielectric properties of simulated coconut water from 500 to 3000 MHz at temperatures from 10 to 80 ºC. In Proceedings. New York: AIChE. Recuperado de https://www.aiche.org/conferences/aiche-annual-meeting/2013/proceeding/paper/585ab-dielectric-properties-simulated-coconut-water-500-3000-mhz-temperatures-10-80-oc-1

    • NLM

      Franco Peñata AP, Gut JAW, Tadini CC. Dielectric properties of simulated coconut water from 500 to 3000 MHz at temperatures from 10 to 80 ºC [Internet]. Proceedings. 2013 ;[citado 2024 set. 26 ] Available from: https://www.aiche.org/conferences/aiche-annual-meeting/2013/proceeding/paper/585ab-dielectric-properties-simulated-coconut-water-500-3000-mhz-temperatures-10-80-oc-1

    • Vancouver

      Franco Peñata AP, Gut JAW, Tadini CC. Dielectric properties of simulated coconut water from 500 to 3000 MHz at temperatures from 10 to 80 ºC [Internet]. Proceedings. 2013 ;[citado 2024 set. 26 ] Available from: https://www.aiche.org/conferences/aiche-annual-meeting/2013/proceeding/paper/585ab-dielectric-properties-simulated-coconut-water-500-3000-mhz-temperatures-10-80-oc-1

  • Trabalho de evento

    Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions (2005)

    Matsui, Kátia Nicolau; Oliveira, Pedro Vitoriano de ; Tadini, Carmen Cecília

    Source: Fundação Universitária José Bonifácio/ABEQ, 2005. Conference titles: Mercosur Congress on Chemical Engineering. Unidades: EP, IQ

    Subjects: COCO, ENGENHARIA DE ALIMENTOS, ENZIMAS, PEROXIDASE, TECNOLOGIA DE MICRO-ONDAS, TERMODINÂMICA QUÍMICA

    How to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MATSUI, Kátia Nicolau e OLIVEIRA, Pedro Vitoriano de e TADINI, Carmen Cecília. Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions. 2005, Anais.. Rio de Janeiro: ENPROMER, 2005. . Acesso em: 26 set. 2024.

    • APA

      Matsui, K. N., Oliveira, P. V. de, & Tadini, C. C. (2005). Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions. In Fundação Universitária José Bonifácio/ABEQ, 2005. Rio de Janeiro: ENPROMER.

    • NLM

      Matsui KN, Oliveira PV de, Tadini CC. Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions. Fundação Universitária José Bonifácio/ABEQ, 2005. 2005 ;[citado 2024 set. 26 ]

    • Vancouver

      Matsui KN, Oliveira PV de, Tadini CC. Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions. Fundação Universitária José Bonifácio/ABEQ, 2005. 2005 ;[citado 2024 set. 26 ]

  • Trabalho de evento-resumo

    Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions (2005)

    Matsui, Kátia Nicolau; Tadini, Carmen Cecília ; Oliveira, Pedro Vitoriano de

    Source: Fundação Universitária José Bonifácio/ABEQ, 2005. Conference titles: Mercosur Congress on Chemical Engineering. Unidades: EP, IQ

    Subjects: COCO, ENGENHARIA DE ALIMENTOS, ENZIMAS, PEROXIDASE, TECNOLOGIA DE MICRO-ONDAS, TERMODINÂMICA QUÍMICA

    How to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MATSUI, Kátia Nicolau e TADINI, Carmen Cecília e OLIVEIRA, Pedro Vitoriano de. Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions. 2005, Anais.. Rio de Janeiro: ENPROMER, 2005. . Acesso em: 26 set. 2024.

    • APA

      Matsui, K. N., Tadini, C. C., & Oliveira, P. V. de. (2005). Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions. In Fundação Universitária José Bonifácio/ABEQ, 2005. Rio de Janeiro: ENPROMER.

    • NLM

      Matsui KN, Tadini CC, Oliveira PV de. Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions. Fundação Universitária José Bonifácio/ABEQ, 2005. 2005 ;[citado 2024 set. 26 ]

    • Vancouver

      Matsui KN, Tadini CC, Oliveira PV de. Peroxidase and polyphenol oxidase inactivation by microwaves in simulated solutions. Fundação Universitária José Bonifácio/ABEQ, 2005. 2005 ;[citado 2024 set. 26 ]
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