ReP USP - Resultado da busca

Artigo de periodico
Effect of dual modification on structural, functional and dielectric properties of cassava starch (2025)
Cremasco, Paula Figueiredo Matheus ; Siqueira, Karine Mayuri Pistoni; Sobral, Paulo José do Amaral ; Velloso Júnior, Walter Ferreira ; Lima, Cesar Goncalves de ; Gut, Jorge Andrey Wilhelms ; Moraes, Izabel Cristina Freitas
Fonte: Food Physics. Unidades: FZEA, EP
Assuntos: BIOPOLÍMEROS, TECNOLOGIA DE MICRO-ONDAS, FÉCULA, MANDIOCA
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ABNT
CREMASCO, Paula Figueiredo Matheus et al. Effect of dual modification on structural, functional and dielectric properties of cassava starch. Food Physics, v. 2, p. 1-16, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodp.2024.100038. Acesso em: 26 out. 2025.
APA
Cremasco, P. F. M., Siqueira, K. M. P., Sobral, P. J. do A., Velloso Júnior, W. F., Lima, C. G. de, Gut, J. A. W., & Moraes, I. C. F. (2025). Effect of dual modification on structural, functional and dielectric properties of cassava starch. Food Physics, 2, 1-16. doi:10.1016/j.foodp.2024.100038
NLM
Cremasco PFM, Siqueira KMP, Sobral PJ do A, Velloso Júnior WF, Lima CG de, Gut JAW, Moraes ICF. Effect of dual modification on structural, functional and dielectric properties of cassava starch [Internet]. Food Physics. 2025 ; 2 1-16.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.foodp.2024.100038
Vancouver
Cremasco PFM, Siqueira KMP, Sobral PJ do A, Velloso Júnior WF, Lima CG de, Gut JAW, Moraes ICF. Effect of dual modification on structural, functional and dielectric properties of cassava starch [Internet]. Food Physics. 2025 ; 2 1-16.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.foodp.2024.100038
Artigo de periodico
Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing (2025)
Cavalcante, Tiago Augusto Bulhões Bezerra ; Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms
Fonte: Measurement: Food. Unidade: EP
Assuntos: CONDUTIVIDADE TÉRMICA, CONDUTIVIDADE ELÉTRICA
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CAVALCANTE, Tiago Augusto Bulhões Bezerra e TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing. Measurement: Food, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2025.100231. Acesso em: 26 out. 2025.
APA
Cavalcante, T. A. B. B., Tadini, C. C., & Gut, J. A. W. (2025). Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing. Measurement: Food. doi:10.1016/j.meafoo.2025.100231
NLM
Cavalcante TABB, Tadini CC, Gut JAW. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing [Internet]. Measurement: Food. 2025 ;[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.meafoo.2025.100231
Vancouver
Cavalcante TABB, Tadini CC, Gut JAW. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing [Internet]. Measurement: Food. 2025 ;[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.meafoo.2025.100231
Artigo de periodico
Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection (2025)
Russo, Guilherme ; Gut, Jorge Andrey Wilhelms ; Boldor, Dorin
Fonte: Frontiers in Sustainable Food Systems. Unidade: EP
Assuntos: BIOPOLÍMEROS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
RUSSO, Guilherme e GUT, Jorge Andrey Wilhelms e BOLDOR, Dorin. Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection. Frontiers in Sustainable Food Systems, v. 9, p. 1-14, 2025Tradução . . Disponível em: https://doi.org/10.3389/fsufs.2025.1560122. Acesso em: 26 out. 2025.
APA
Russo, G., Gut, J. A. W., & Boldor, D. (2025). Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection. Frontiers in Sustainable Food Systems, 9, 1-14. doi:10.3389/fsufs.2025.1560122
NLM
Russo G, Gut JAW, Boldor D. Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection [Internet]. Frontiers in Sustainable Food Systems. 2025 ; 9 1-14.[citado 2025 out. 26 ] Available from: https://doi.org/10.3389/fsufs.2025.1560122
Vancouver
Russo G, Gut JAW, Boldor D. Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection [Internet]. Frontiers in Sustainable Food Systems. 2025 ; 9 1-14.[citado 2025 out. 26 ] Available from: https://doi.org/10.3389/fsufs.2025.1560122
Artigo de periodico
Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice (2024)
Amaro, Kaiky Cesar ; Russo, Guilherme ; Fan, Danielle Lu; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Fonte: Food and Bioproducts Processing. Unidade: EP
Assuntos: TRANSFERÊNCIA DE CALOR, PECTINA, VITAMINA C
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ABNT
AMARO, Kaiky Cesar et al. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, v. 144, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.01.015. Acesso em: 26 out. 2025.
APA
Amaro, K. C., Russo, G., Fan, D. L., Gut, J. A. W., & Tadini, C. C. (2024). Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, 144, 1-12. doi:10.1016/j.fbp.2024.01.015
NLM
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
Vancouver
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
Monografia/livro-ed/org
Proceedings of PSE-BR 2024 (2024)
Carrillo Le Roux, Galo Antonio (Editor) ; Santos, Moisés Teles dos (Editor) ; Gut, Jorge Andrey Wilhelms (Organizador) ; Reis, Martina Costa (Organizador) ; Giudici, Reinaldo (Organizador) ; Alves, Rita Maria de Brito (Organizador) ; Park, Song Won (Organizador)
Nome do evento: Brazilian Congress on Process Systems Engineering. Unidade: EP
Assunto: ENGENHARIA QUÍMICA
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Proceedings of PSE-BR 2024. . São Paulo: Ed dos Autores. Disponível em: https://sites.usp.br/psebr24/. Acesso em: 26 out. 2025. , 2024
APA
Proceedings of PSE-BR 2024. (2024). Proceedings of PSE-BR 2024. São Paulo: Ed dos Autores. Recuperado de https://sites.usp.br/psebr24/
NLM
Proceedings of PSE-BR 2024 [Internet]. 2024 ;[citado 2025 out. 26 ] Available from: https://sites.usp.br/psebr24/
Vancouver
Proceedings of PSE-BR 2024 [Internet]. 2024 ;[citado 2025 out. 26 ] Available from: https://sites.usp.br/psebr24/
Trabalho de evento
Introduction to cold atmospheric air plasma modeling for food and agriculture (2024)
Gut, Jorge Andrey Wilhelms ; Salvi, Deepti
Fonte: Proceedings of PSE-BR 2024. Nome do evento: Brazilian Congress on Process Systems Engineering. Unidade: EP
Assunto: ALIMENTOS
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ABNT
GUT, Jorge Andrey Wilhelms e SALVI, Deepti. Introduction to cold atmospheric air plasma modeling for food and agriculture. 2024, Anais.. São Paulo: Ed dos Autores, 2024. Disponível em: https://sites.usp.br/psebr24/. Acesso em: 26 out. 2025.
APA
Gut, J. A. W., & Salvi, D. (2024). Introduction to cold atmospheric air plasma modeling for food and agriculture. In Proceedings of PSE-BR 2024. São Paulo: Ed dos Autores. Recuperado de https://sites.usp.br/psebr24/
NLM
Gut JAW, Salvi D. Introduction to cold atmospheric air plasma modeling for food and agriculture [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2025 out. 26 ] Available from: https://sites.usp.br/psebr24/
Vancouver
Gut JAW, Salvi D. Introduction to cold atmospheric air plasma modeling for food and agriculture [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2025 out. 26 ] Available from: https://sites.usp.br/psebr24/
Artigo de periodico
Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry (2024)
Fortes, Nilo Henrique Meira ; Plana-Fattori, Artemio ; Gut, Jorge Andrey Wilhelms
Fonte: International Journal of Thermal Sciences. Unidade: EP
Assuntos: TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
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ABNT
FORTES, Nilo Henrique Meira e PLANA-FATTORI, Artemio e GUT, Jorge Andrey Wilhelms. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. International Journal of Thermal Sciences, v. 200, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ijthermalsci.2024.108943. Acesso em: 26 out. 2025.
APA
Fortes, N. H. M., Plana-Fattori, A., & Gut, J. A. W. (2024). Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. International Journal of Thermal Sciences, 200, 1-14. doi:10.1016/j.ijthermalsci.2024.108943
NLM
Fortes NHM, Plana-Fattori A, Gut JAW. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry [Internet]. International Journal of Thermal Sciences. 2024 ; 200 1-14.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.ijthermalsci.2024.108943
Vancouver
Fortes NHM, Plana-Fattori A, Gut JAW. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry [Internet]. International Journal of Thermal Sciences. 2024 ; 200 1-14.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.ijthermalsci.2024.108943
Trabalho de evento-resumo
Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares (2024)
Silva, Danilo Maia da ; Meira, Paula Almeida ; Gut, Jorge Andrey Wilhelms ; Palma, Mauri Sérgio Alves
Fonte: Resumos. Nome do evento: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidades: EP, FCF, IQ
Assuntos: PEROXIDASE, TRATAMENTO TÉRMICO, COCO
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ABNT
SILVA, Danilo Maia da et al. Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares. 2024, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2024. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 26 out. 2025.
APA
Silva, D. M. da, Meira, P. A., Gut, J. A. W., & Palma, M. S. A. (2024). Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Silva DM da, Meira PA, Gut JAW, Palma MSA. Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares [Internet]. Resumos. 2024 ;[citado 2025 out. 26 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Silva DM da, Meira PA, Gut JAW, Palma MSA. Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares [Internet]. Resumos. 2024 ;[citado 2025 out. 26 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow (2024)
Oishi, Tamires Kawahara ; Pouzada, Eduardo Victor dos Santos ; Gut, Jorge Andrey Wilhelms ; Vijaya, Raghavan
Fonte: Brazilian Journal of Chemical Engineering. Unidade: EP
Assuntos: TRANSFERÊNCIA DE CALOR, CINÉTICA
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ABNT
OISHI, Tamires Kawahara et al. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, v. 41, n. 1, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1007/s43153-024-00450-2. Acesso em: 26 out. 2025.
APA
Oishi, T. K., Pouzada, E. V. dos S., Gut, J. A. W., & Vijaya, R. (2024). Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, 41( 1), 1-10. doi:10.1007/s43153-024-00450-2
NLM
Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2025 out. 26 ] Available from: https://doi.org/10.1007/s43153-024-00450-2
Vancouver
Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2025 out. 26 ] Available from: https://doi.org/10.1007/s43153-024-00450-2
Trabalho de evento
Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow (2024)
Gut, Jorge Andrey Wilhelms ; Simunovic, Josip
Fonte: Proceedings of PSE-BR 2024. Nome do evento: Brazilian Congress on Process Systems Engineering. Unidade: EP
Assuntos: PROCESSAMENTO DE ALIMENTOS, TRANSFERÊNCIA DE CALOR
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ABNT
GUT, Jorge Andrey Wilhelms e SIMUNOVIC, Josip. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow. 2024, Anais.. São Paulo: Ed dos Autores, 2024. Disponível em: https://sites.usp.br/psebr24/. Acesso em: 26 out. 2025.
APA
Gut, J. A. W., & Simunovic, J. (2024). Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow. In Proceedings of PSE-BR 2024. São Paulo: Ed dos Autores. Recuperado de https://sites.usp.br/psebr24/
NLM
Gut JAW, Simunovic J. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2025 out. 26 ] Available from: https://sites.usp.br/psebr24/
Vancouver
Gut JAW, Simunovic J. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2025 out. 26 ] Available from: https://sites.usp.br/psebr24/
Trabalho de evento-resumo
Processamento térmico de suco de maçã clarificado com microrreatores capilares (2023)
Garcia, Tamiris ; Meira, Paula Almeida ; Gut, Jorge Andrey Wilhelms ; Palma, Mauri Sérgio Alves
Fonte: Resumos. Nome do evento: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidades: EP, FCF
Assuntos: TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS
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ABNT
GARCIA, Tamiris et al. Processamento térmico de suco de maçã clarificado com microrreatores capilares. 2023, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2023. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 26 out. 2025.
APA
Garcia, T., Meira, P. A., Gut, J. A. W., & Palma, M. S. A. (2023). Processamento térmico de suco de maçã clarificado com microrreatores capilares. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Garcia T, Meira PA, Gut JAW, Palma MSA. Processamento térmico de suco de maçã clarificado com microrreatores capilares [Internet]. Resumos. 2023 ;[citado 2025 out. 26 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Garcia T, Meira PA, Gut JAW, Palma MSA. Processamento térmico de suco de maçã clarificado com microrreatores capilares [Internet]. Resumos. 2023 ;[citado 2025 out. 26 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements (2022)
Cavalcanti, Rodrigo Nunes ; Barbosa, Vitor Pereira ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Fonte: Measurement: Food. Unidade: EP
Assuntos: PROCESSAMENTO DE ALIMENTOS, CONDUTIVIDADE ELÉTRICA, ESPECTROSCOPIA ELETRÔNICA
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ABNT
CAVALCANTI, Rodrigo Nunes et al. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, v. 14, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2024.100158. Acesso em: 26 out. 2025.
APA
Cavalcanti, R. N., Barbosa, V. P., Gut, J. A. W., & Tadini, C. C. (2022). Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, 14, 1-14. doi:10.1016/j.meafoo.2024.100158DOI
NLM
Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158
Vancouver
Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158
Artigo de periodico
Response to “non-thermal microwave effects”: conceptual and methodological problems” (2022)
Gut, Jorge Andrey Wilhelms
Fonte: Food Chemistry. Unidade: EP
Assuntos: TRANSFERÊNCIA DE CALOR, CINÉTICA
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ABNT
GUT, Jorge Andrey Wilhelms. Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, v. 390, n. 1, p. 1-3, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133216. Acesso em: 26 out. 2025.
APA
Gut, J. A. W. (2022). Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, 390( 1), 1-3. doi:10.1016/j.foodchem.2022.133216
NLM
Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216
Vancouver
Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216
Artigo de periodico
The importance of heating unit operations in the food industry to obtain safe and high-quality products (2022)
Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms
Fonte: Frontiers in Nutrition. Unidade: EP
Assuntos: PROCESSAMENTO DE ALIMENTOS, TRATAMENTO TÉRMICO, PASTEURIZAÇÃO, SEGURANÇA ALIMENTAR
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ABNT
TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, v. 9, p. 1-6, 2022Tradução . . Disponível em: https://doi.org/10.3389/fnut.2022.853638. Acesso em: 26 out. 2025.
APA
Tadini, C. C., & Gut, J. A. W. (2022). The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, 9, 1-6. doi:10.3389/fnut.2022.853638
NLM
Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2025 out. 26 ] Available from: https://doi.org/10.3389/fnut.2022.853638
Vancouver
Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2025 out. 26 ] Available from: https://doi.org/10.3389/fnut.2022.853638
Artigo de periodico
An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase (2022)
Costa, Henrique Coutinho de Barcelos ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Gut, Jorge Andrey Wilhelms ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins
Fonte: Journal of Food Engineering. Unidade: EP
Assuntos: AÇAÍ, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, PEROXIDASE
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ABNT
COSTA, Henrique Coutinho de Barcelos et al. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, v. 314, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110799. Acesso em: 26 out. 2025.
APA
Costa, H. C. de B., Cavalcante, T. A. B. B., Gut, J. A. W., Silva, D. de O., & Vieira, L. G. M. (2022). An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, 314, 1-13. doi:10.1016/j.jfoodeng.2021.110799
NLM
Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799
Vancouver
Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799
Artigo de periodico
Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization (2021)
Oishi, Tamires Kawahara ; Gut, Jorge Andrey Wilhelms
Fonte: Journal International Journal of Food Engineering. Unidade: EP
Assuntos: MANGA, PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OISHI, Tamires Kawahara e GUT, Jorge Andrey Wilhelms. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, v. 17, n. 9, p. 737–745, 2021Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2020-0335. Acesso em: 26 out. 2025.
APA
Oishi, T. K., & Gut, J. A. W. (2021). Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, 17( 9), 737–745. doi:10.1515/ijfe-2020-0335
NLM
Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2025 out. 26 ] Available from: https://doi.org/10.1515/ijfe-2020-0335
Vancouver
Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2025 out. 26 ] Available from: https://doi.org/10.1515/ijfe-2020-0335
Artigo de periodico
Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp (2021)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms ; Dimitrakis, Georgios ; Curet, Sebastien ; Boillereaux, Lionel
Fonte: Foods. Unidade: EP
Assuntos: CAMARÃO, AQUECIMENTO, TECNOLOGIA DE MICRO-ONDAS, TERCEIRA DIMENSÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, v. 10, n. 8, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10081903. Acesso em: 26 out. 2025.
APA
Siguemoto, É. S., Gut, J. A. W., Dimitrakis, G., Curet, S., & Boillereaux, L. (2021). Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, 10( 8), 1-16. doi:10.3390/foods10081903
NLM
Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2025 out. 26 ] Available from: https://doi.org/10.3390/foods10081903
Vancouver
Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2025 out. 26 ] Available from: https://doi.org/10.3390/foods10081903
Artigo de periodico
Microbiological feasibility of microwave processing of coconut water (2021)
Pinto, Raquel Oliveira Medrado; Nascimento, Renata B. do; Jermolovicius, Luiz Alberto ; Jurkiewicz, Cynthia Hyppolito ; Gut, Jorge Andrey Wilhelms ; Pinto, Uelinton Manoel ; Landgraf, Mariza
Fonte: Food Science and Technology. Unidades: EP, FCF
Assuntos: ESPOROS BACTERIANOS, ÁGUA, COCO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Raquel Oliveira Medrado et al. Microbiological feasibility of microwave processing of coconut water. Food Science and Technology, v. 145, p. 1-7 art. 111344, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111344. Acesso em: 26 out. 2025.
APA
Pinto, R. O. M., Nascimento, R. B. do, Jermolovicius, L. A., Jurkiewicz, C. H., Gut, J. A. W., Pinto, U. M., & Landgraf, M. (2021). Microbiological feasibility of microwave processing of coconut water. Food Science and Technology, 145, 1-7 art. 111344. doi:10.1016/j.lwt.2021.111344
NLM
Pinto ROM, Nascimento RB do, Jermolovicius LA, Jurkiewicz CH, Gut JAW, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water [Internet]. Food Science and Technology. 2021 ; 145 1-7 art. 111344.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.lwt.2021.111344
Vancouver
Pinto ROM, Nascimento RB do, Jermolovicius LA, Jurkiewicz CH, Gut JAW, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water [Internet]. Food Science and Technology. 2021 ; 145 1-7 art. 111344.[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.lwt.2021.111344
Artigo de periodico
A moving horizon rescheduling framework for continuous nonlinear processes with disturbances (2021)
Franzoi, Robert E; Menezes, Brenno Castrillon ; Kelly, Jeffrey Dean; Gut, Jorge Andrey Wilhelms
Fonte: Chemical Engineering Research and Design. Unidade: EP
Assuntos: MODELOS MATEMÁTICOS, MODELOS NÃO LINEARES, PROCESSOS CONTÍNUOS, SOFTWARES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANZOI, Robert E et al. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, v. 174, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cherd.2021.08.007. Acesso em: 26 out. 2025.
APA
Franzoi, R. E., Menezes, B. C., Kelly, J. D., & Gut, J. A. W. (2021). A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, 174. doi:10.1016/j.cherd.2021.08.007
NLM
Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007
Vancouver
Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2025 out. 26 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007
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
Fonte: LWT- Food Science and Technology. Unidade: EP
Assuntos: LEITE DE SOJA, INIBIDORES DE ENZIMAS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 26 out. 2025.
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 2025 out. 26 ] 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 2025 out. 26 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275

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