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Filtros : "Pires, Marcos Neves" Limpar

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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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 30 abr. 2026.
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 2026 abr. 30 ] 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 2026 abr. 30 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004
Artigo de periodico
Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality (2018)
Siguemoto, Érica Sayuri ; Pires, Marcos Neves; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Source: Journal of Food Process Engineering. Unidade: EP
Subjects: ALIMENTOS LÍQUIDOS, PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, v. 41, n. 8, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12910. Acesso em: 30 abr. 2026.
APA
Siguemoto, É. S., Pires, M. N., Funcia, E. dos S., & Gut, J. A. W. (2018). Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, 41( 8), 1-13. doi:10.1111/jfpe.12910
NLM
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2026 abr. 30 ] Available from: https://doi.org/10.1111/jfpe.12910
Vancouver
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2026 abr. 30 ] Available from: https://doi.org/10.1111/jfpe.12910

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