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Artigo de periodico
Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties (2022)
Contini, Luana Roland Ferreira; Zerlotini, Thais de Souza; Brazolin, Isadora Fernandes; Santos, Jackson Wesley Silva dos; Silva, Mariangela Fátima; Lopes, Patricia Santos; Sampaio, Klicia Araújo; Carvalho, Rosemary Aparecida de ; Venturini, Anna Cecilia; Yoshida, Cristiana Maria Pedroso
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: CARNES E DERIVADOS, VIDA-DE-PRATELEIRA, FILMES COMESTÍVEIS
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ABNT
CONTINI, Luana Roland Ferreira et al. Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties. Journal of Food Processing and Preservation, v. 46, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16136. Acesso em: 04 nov. 2024.
APA
Contini, L. R. F., Zerlotini, T. de S., Brazolin, I. F., Santos, J. W. S. dos, Silva, M. F., Lopes, P. S., et al. (2022). Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties. Journal of Food Processing and Preservation, 46, 1-14. doi:10.1111/jfpp.16136
NLM
Contini LRF, Zerlotini T de S, Brazolin IF, Santos JWS dos, Silva MF, Lopes PS, Sampaio KA, Carvalho RA de, Venturini AC, Yoshida CMP. Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties [Internet]. Journal of Food Processing and Preservation. 2022 ; 46 1-14.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.16136
Vancouver
Contini LRF, Zerlotini T de S, Brazolin IF, Santos JWS dos, Silva MF, Lopes PS, Sampaio KA, Carvalho RA de, Venturini AC, Yoshida CMP. Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties [Internet]. Journal of Food Processing and Preservation. 2022 ; 46 1-14.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.16136
Artigo de periodico
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid (2022)
Araújo, Sergiane A; Ribeiro, Rebeca Dantas X; Lima, Anny Graycy Vasconcelos de Oliveira; Nascimento, Thiago; Silva Júnior, Jarbas Miguel; Silva, Thadeu Mariniello; Paulo Roberto Silveira Pimentel; Santos, Neiri Jean A; Lanna, Dante Pazzanese Duarte ; Leilson Bezerra; Ronaldo Lopes Oliveira
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: HAMBÚRGUER, GADO NELORE, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
ARAÚJO, Sergiane A et al. Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid. Journal of Food Processing and Preservation, v. 46, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16126. Acesso em: 04 nov. 2024.
APA
Araújo, S. A., Ribeiro, R. D. X., Lima, A. G. V. de O., Nascimento, T., Silva Júnior, J. M., Silva, T. M., et al. (2022). Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid. Journal of Food Processing and Preservation, 46, 1-9. doi:10.1111/jfpp.16126
NLM
Araújo SA, Ribeiro RDX, Lima AGV de O, Nascimento T, Silva Júnior JM, Silva TM, Paulo Roberto Silveira Pimentel, Santos NJA, Lanna DPD, Leilson Bezerra, Ronaldo Lopes Oliveira. Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid [Internet]. Journal of Food Processing and Preservation. 2022 ; 46 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.16126
Vancouver
Araújo SA, Ribeiro RDX, Lima AGV de O, Nascimento T, Silva Júnior JM, Silva TM, Paulo Roberto Silveira Pimentel, Santos NJA, Lanna DPD, Leilson Bezerra, Ronaldo Lopes Oliveira. Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid [Internet]. Journal of Food Processing and Preservation. 2022 ; 46 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.16126
Artigo de periodico
Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream (2022)
Santos, Paulo Henrique da Silva; Lannes, Suzana Caetano da Silva
Source: Journal of Food Processing and Preservation. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, SORVETE
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ABNT
SANTOS, Paulo Henrique da Silva e LANNES, Suzana Caetano da Silva. Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream. Journal of Food Processing and Preservation, v. 46, n. 11, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16932. Acesso em: 04 nov. 2024.
APA
Santos, P. H. da S., & Lannes, S. C. da S. (2022). Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream. Journal of Food Processing and Preservation, 46( 11), 1-11. doi:10.1111/jfpp.16932
NLM
Santos PH da S, Lannes SC da S. Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream [Internet]. Journal of Food Processing and Preservation. 2022 ; 46( 11): 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.16932
Vancouver
Santos PH da S, Lannes SC da S. Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream [Internet]. Journal of Food Processing and Preservation. 2022 ; 46( 11): 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.16932
Artigo de periodico
Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds (2022)
Gomes, Bruna de Oliveira ; Santos, Karoline Costa ; Carvalho, Gisandro Reis ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CINÉTICA, COMPOSTOS FENÓLICOS, ETANOL, SECAGEM DE ALIMENTOS, TEMPERATURA, UVAIA
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ABNT
GOMES, Bruna de Oliveira et al. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16284. Acesso em: 04 nov. 2024.
APA
Gomes, B. de O., Santos, K. C., Carvalho, G. R., Bitencourt, B. S., Guedes, J. S., & Augusto, P. E. D. (2022). Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, 1-11. doi:10.1111/jfpp.16284
NLM
Gomes B de O, Santos KC, Carvalho GR, Bitencourt BS, Guedes JS, Augusto PED. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds [Internet]. Journal of Food Processing and Preservation. 2022 ; 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.16284
Vancouver
Gomes B de O, Santos KC, Carvalho GR, Bitencourt BS, Guedes JS, Augusto PED. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds [Internet]. Journal of Food Processing and Preservation. 2022 ; 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.16284
Artigo de periodico
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy (2021)
Carvalho, Larissa Tátero ; Giampietro-Ganeco, Aline ; Mello, Juliana Lolli Malagoli de ; Ferrari, Fábio Borba; Souza, Rodrigo Alves de; Souza, Pedro Alves de; Borba, Hirasilva ; Trindade, Marco Antonio ; Domínguez, Rubén ; Lorenzo, José Manuel
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: CARNES E DERIVADOS, PERUS, EMBUTIDOS
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ABNT
CARVALHO, Larissa Tátero et al. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy. Journal of Food Processing and Preservation, v. 45, n. 6, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15555. Acesso em: 04 nov. 2024.
APA
Carvalho, L. T., Giampietro-Ganeco, A., Mello, J. L. M. de, Ferrari, F. B., Souza, R. A. de, Souza, P. A. de, et al. (2021). Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy. Journal of Food Processing and Preservation, 45( 6), 1-9. doi:10.1111/jfpp.15555
NLM
Carvalho LT, Giampietro-Ganeco A, Mello JLM de, Ferrari FB, Souza RA de, Souza PA de, Borba H, Trindade MA, Domínguez R, Lorenzo JM. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy [Internet]. Journal of Food Processing and Preservation. 2021 ;45( 6): 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15555
Vancouver
Carvalho LT, Giampietro-Ganeco A, Mello JLM de, Ferrari FB, Souza RA de, Souza PA de, Borba H, Trindade MA, Domínguez R, Lorenzo JM. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy [Internet]. Journal of Food Processing and Preservation. 2021 ;45( 6): 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15555
Artigo de periodico
Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films (2021)
Bertan, David Willian; Aparecida, Gisele Lourenço da; Bonilla Lagos, Maria Jeannine ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Sobral, Paulo José do Amaral
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: BIOPOLÍMEROS, ANTIOXIDANTES, PRODUTOS NATURAIS, BOLDO, FILMES COMESTÍVEIS, GELATINA
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ABNT
BERTAN, David Willian et al. Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films. Journal of Food Processing and Preservation, v. 45, n. 11, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15936. Acesso em: 04 nov. 2024.
APA
Bertan, D. W., Aparecida, G. L. da, Bonilla Lagos, M. J., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2021). Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films. Journal of Food Processing and Preservation, 45( 11), 1-11. doi:10.1111/jfpp.15936
NLM
Bertan DW, Aparecida GL da, Bonilla Lagos MJ, Lourenço RV, Bittante AMQB, Sobral PJ do A. Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 11): 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15936
Vancouver
Bertan DW, Aparecida GL da, Bonilla Lagos MJ, Lourenço RV, Bittante AMQB, Sobral PJ do A. Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 11): 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15936
Artigo de periodico
Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods (2021)
Barrientos, Mariana Alejandra Echalar; Maeda, Juliana Mayumi Koketsu; Chaves, Isabela Elias; Tulini, Fabrício Luiz; Souza, Volnei Brito de; Thomazini, Marcelo; Rodrigues, Christianne Elisabete da Costa ; Fávaro-Trindade, Carmen Silvia
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: EXTRATOS (FORMAS FARMACÊUTICAS), ALIMENTOS FUNCIONAIS, SECAGEM DE ALIMENTOS
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ABNT
BARRIENTOS, Mariana Alejandra Echalar et al. Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods. Journal of Food Processing and Preservation, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15333. Acesso em: 04 nov. 2024.
APA
Barrientos, M. A. E., Maeda, J. M. K., Chaves, I. E., Tulini, F. L., Souza, V. B. de, Thomazini, M., et al. (2021). Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods. Journal of Food Processing and Preservation, 1-11. doi:10.1111/jfpp.15333
NLM
Barrientos MAE, Maeda JMK, Chaves IE, Tulini FL, Souza VB de, Thomazini M, Rodrigues CE da C, Fávaro-Trindade CS. Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15333
Vancouver
Barrientos MAE, Maeda JMK, Chaves IE, Tulini FL, Souza VB de, Thomazini M, Rodrigues CE da C, Fávaro-Trindade CS. Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15333
Artigo de periodico
Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum) (2021)
Souza, Volnei Brito de; Holkem, Augusto Tasch ; Thomazini, Marcelo; Petta, Tânia ; Tulini, Fabrício Luiz; Oliveira, Carlos Augusto Fernandes de ; Genovese, Maria Inês ; Rodrigues, Christianne Elisabete da Costa ; Fávaro-Trindade, Carmen Silvia
Source: Journal of Food Processing and Preservation. Unidades: FZEA, FCF
Subjects: PROANTOCIANIDINAS, CANELA
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ABNT
SOUZA, Volnei Brito de et al. Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum). Journal of Food Processing and Preservation, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15429. Acesso em: 04 nov. 2024.
APA
Souza, V. B. de, Holkem, A. T., Thomazini, M., Petta, T., Tulini, F. L., Oliveira, C. A. F. de, et al. (2021). Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum). Journal of Food Processing and Preservation, 1-12. doi:10.1111/jfpp.15429
NLM
Souza VB de, Holkem AT, Thomazini M, Petta T, Tulini FL, Oliveira CAF de, Genovese MI, Rodrigues CE da C, Fávaro-Trindade CS. Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum) [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15429
Vancouver
Souza VB de, Holkem AT, Thomazini M, Petta T, Tulini FL, Oliveira CAF de, Genovese MI, Rodrigues CE da C, Fávaro-Trindade CS. Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum) [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15429
Artigo de periodico
Hurdle technology for jabuticaba nectar preservation (2021)
Ribeiro, Abgail Suelen da Costa; Kushida, Marta Mitsui ; Petrus, Rodrigo Rodrigues
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: JABUTICABA, PASTEURIZAÇÃO, VIDA-DE-PRATELEIRA, TECNOLOGIA DE ALIMENTOS
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ABNT
RIBEIRO, Abgail Suelen da Costa e KUSHIDA, Marta Mitsui e PETRUS, Rodrigo Rodrigues. Hurdle technology for jabuticaba nectar preservation. Journal of Food Processing and Preservation, v. 45, n. 5, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15397. Acesso em: 04 nov. 2024.
APA
Ribeiro, A. S. da C., Kushida, M. M., & Petrus, R. R. (2021). Hurdle technology for jabuticaba nectar preservation. Journal of Food Processing and Preservation, 45( 5), 1-8. doi:10.1111/jfpp.15397
NLM
Ribeiro AS da C, Kushida MM, Petrus RR. Hurdle technology for jabuticaba nectar preservation [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 5): 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15397
Vancouver
Ribeiro AS da C, Kushida MM, Petrus RR. Hurdle technology for jabuticaba nectar preservation [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 5): 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15397
Artigo de periodico
Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications (2021)
Pinho, Lorena Silva; Silva, Marluci Palazzolli; Thomazini, Marcelo ; Cooperstone, Jessica; Rodrigues, Christianne Elisabete da Costa ; Fávaro-Trindade, Carmen Silvia ; Campanella, Osvaldo H.
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: CASCAS (PLANTA), ANTIOXIDANTES, GUARANÁ
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ABNT
PINHO, Lorena Silva et al. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications. Journal of Food Processing and Preservation, v. 45, n. 10, p. 1-9, 2021Tradução . . Disponível em: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854. Acesso em: 04 nov. 2024.
APA
Pinho, L. S., Silva, M. P., Thomazini, M., Cooperstone, J., Rodrigues, C. E. da C., Fávaro-Trindade, C. S., & Campanella, O. H. (2021). Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications. Journal of Food Processing and Preservation, 45( 10), 1-9. doi:10.1111/jfpp.15854
NLM
Pinho LS, Silva MP, Thomazini M, Cooperstone J, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10): 1-9.[citado 2024 nov. 04 ] Available from: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854
Vancouver
Pinho LS, Silva MP, Thomazini M, Cooperstone J, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10): 1-9.[citado 2024 nov. 04 ] Available from: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854
Artigo de periodico
Physicochemical and functional properties of a novel starch from uvaia ( Eugenia pyriformis ) seed, a native fruit from Brazil (2021)
Guedes, Jaqueline Souza ; Lima, Dâmaris Carvalho ; Castanha, Nanci; Matta Junior, Manoel Divino ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: ALIMENTOS FUNCIONAIS, AMIDO, SEMENTES, UVAIA
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ABNT
GUEDES, Jaqueline Souza et al. Physicochemical and functional properties of a novel starch from uvaia ( Eugenia pyriformis ) seed, a native fruit from Brazil. Journal of Food Processing and Preservation, p. 1-13, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15845. Acesso em: 04 nov. 2024.
APA
Guedes, J. S., Lima, D. C., Castanha, N., Matta Junior, M. D., & Augusto, P. E. D. (2021). Physicochemical and functional properties of a novel starch from uvaia ( Eugenia pyriformis ) seed, a native fruit from Brazil. Journal of Food Processing and Preservation, 1-13. doi:10.1111/jfpp.15845
NLM
Guedes JS, Lima DC, Castanha N, Matta Junior MD, Augusto PED. Physicochemical and functional properties of a novel starch from uvaia ( Eugenia pyriformis ) seed, a native fruit from Brazil [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-13.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15845
Vancouver
Guedes JS, Lima DC, Castanha N, Matta Junior MD, Augusto PED. Physicochemical and functional properties of a novel starch from uvaia ( Eugenia pyriformis ) seed, a native fruit from Brazil [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-13.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15845
Artigo de periodico
Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures (2021)
Arya, Shalini S. ; More, Pavankumar R. ; Hilares, Ruly Terán; Pereira, Barbara; Arantes, Valdeir ; Silva, Silvio Silverio da ; Santos, Julio Cesar
Source: Journal of Food Processing and Preservation. Unidade: EEL
Assunto: PECTINA
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ABNT
ARYA, Shalini S. et al. Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures. Journal of Food Processing and Preservation, v. 45, n. 10, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15794. Acesso em: 04 nov. 2024.
APA
Arya, S. S., More, P. R., Hilares, R. T., Pereira, B., Arantes, V., Silva, S. S. da, & Santos, J. C. (2021). Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures. Journal of Food Processing and Preservation, 45( 10). doi:10.1111/jfpp.15794
NLM
Arya SS, More PR, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC. Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10):[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15794
Vancouver
Arya SS, More PR, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC. Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10):[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.15794
Artigo de periodico
Automation of a mattson bean cooker:: A simple and a low-cost approach (2020)
Sabadoti, Viviane Deroldo ; Miano, Alberto Claudio; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: COZIMENTO, FEIJÃO, LENTILHA
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ABNT
SABADOTI, Viviane Deroldo e MIANO, Alberto Claudio e AUGUSTO, Pedro Esteves Duarte. Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14769. Acesso em: 04 nov. 2024.
APA
Sabadoti, V. D., Miano, A. C., & Augusto, P. E. D. (2020). Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, 1-10. doi:10.1111/jfpp.14769
NLM
Sabadoti VD, Miano AC, Augusto PED. Automation of a mattson bean cooker:: A simple and a low-cost approach [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14769
Vancouver
Sabadoti VD, Miano AC, Augusto PED. Automation of a mattson bean cooker:: A simple and a low-cost approach [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14769
Artigo de periodico
Preservation of minor components and deacidification of rice bran oil using strong anionic resin (2020)
Cuevas, Maitê Sarria; Capellini, Maria Carolina; Rodrigues, Christianne Elisabete da Costa ; Meirelles, Antonio José de Almeida
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: ARROZ, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CUEVAS, Maitê Sarria et al. Preservation of minor components and deacidification of rice bran oil using strong anionic resin. Journal of Food Processing and Preservation, v. 44, n. 9, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14722. Acesso em: 04 nov. 2024.
APA
Cuevas, M. S., Capellini, M. C., Rodrigues, C. E. da C., & Meirelles, A. J. de A. (2020). Preservation of minor components and deacidification of rice bran oil using strong anionic resin. Journal of Food Processing and Preservation, 44( 9), 1-9. doi:10.1111/jfpp.14722
NLM
Cuevas MS, Capellini MC, Rodrigues CE da C, Meirelles AJ de A. Preservation of minor components and deacidification of rice bran oil using strong anionic resin [Internet]. Journal of Food Processing and Preservation. 2020 ; 44( 9): 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14722
Vancouver
Cuevas MS, Capellini MC, Rodrigues CE da C, Meirelles AJ de A. Preservation of minor components and deacidification of rice bran oil using strong anionic resin [Internet]. Journal of Food Processing and Preservation. 2020 ; 44( 9): 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14722
Artigo de periodico
Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source (2020)
Miano, Alberto Claudio ; Carvalho, Gisandro Reis de ; Sabadoti, Viviane Deroldo ; Anjos, Carlota Boralli Prudente dos; Godoy, Rodolfo; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: COMPOSIÇÃO QUÍMICA, GUANDU, LINHAGENS VEGETAIS, NUTRIÇÃO HUMANA, VALOR NUTRITIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto Claudio et al. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source. Journal of Food Processing and Preservation, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14517. Acesso em: 04 nov. 2024.
APA
Miano, A. C., Carvalho, G. R. de, Sabadoti, V. D., Anjos, C. B. P. dos, Godoy, R., & Augusto, P. E. D. (2020). Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source. Journal of Food Processing and Preservation, 1-9. doi:10.1111/jfpp.14517
NLM
Miano AC, Carvalho GR de, Sabadoti VD, Anjos CBP dos, Godoy R, Augusto PED. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14517
Vancouver
Miano AC, Carvalho GR de, Sabadoti VD, Anjos CBP dos, Godoy R, Augusto PED. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14517
Artigo de periodico
Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks (2020)
Panzarini, Aline Catharina; Menis‐Henrique, Michele Eliza Cortazzo; Conti‐Silva, Ana Carolina
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, GLUTAMATOS, MILHO, SAL (CONDIMENTO), SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PANZARINI, Aline Catharina e MENIS‐HENRIQUE, Michele Eliza Cortazzo e CONTI‐SILVA, Ana Carolina. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks. Journal of Food Processing and Preservation, v. 44, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14936. Acesso em: 04 nov. 2024.
APA
Panzarini, A. C., Menis‐Henrique, M. E. C., & Conti‐Silva, A. C. (2020). Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks. Journal of Food Processing and Preservation, 44, 1-9. doi:10.1111/jfpp.14936
NLM
Panzarini AC, Menis‐Henrique MEC, Conti‐Silva AC. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks [Internet]. Journal of Food Processing and Preservation. 2020 ; 44 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14936
Vancouver
Panzarini AC, Menis‐Henrique MEC, Conti‐Silva AC. Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks [Internet]. Journal of Food Processing and Preservation. 2020 ; 44 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14936
Artigo de periodico
Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity (2019)
Toledo, Nataly Maria Viva de ; Mondoni, J; Harada-Padermo, Samara dos Santos ; Vela-Paredes, Rafael Segundo; Berni, Paulo Roberto de Araújo; Selani, M. M; Canniatti-Brazaca, Solange Guidolin
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: ABACAXI, ANTIOXIDANTES, BISCOITOS, COMPOSTOS FENÓLICOS, MAÇÃ, MILHO, SUBPRODUTOS COMO ALIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TOLEDO, Nataly Maria Viva de et al. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. Journal of Food Processing and Preservation, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14100. Acesso em: 04 nov. 2024.
APA
Toledo, N. M. V. de, Mondoni, J., Harada-Padermo, S. dos S., Vela-Paredes, R. S., Berni, P. R. de A., Selani, M. M., & Canniatti-Brazaca, S. G. (2019). Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. Journal of Food Processing and Preservation, 1-9. doi:10.1111/jfpp.14100
NLM
Toledo NMV de, Mondoni J, Harada-Padermo S dos S, Vela-Paredes RS, Berni PR de A, Selani MM, Canniatti-Brazaca SG. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity [Internet]. Journal of Food Processing and Preservation. 2019 ; 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14100
Vancouver
Toledo NMV de, Mondoni J, Harada-Padermo S dos S, Vela-Paredes RS, Berni PR de A, Selani MM, Canniatti-Brazaca SG. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity [Internet]. Journal of Food Processing and Preservation. 2019 ; 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14100
Artigo de periodico
Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process (2019)
Magri, Nathália Torres Corrêa ; Sartori, Juliana Aparecida de Souza ; Jara, José Luiz Paz; Eberlin, Marcos Nogueira; Aguiar, Claudio Lima de
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: PERÓXIDO DE HIDROGÊNIO, CANA-DE-AÇÚCAR, CROMATOGRAFIA A GÁS, ESPECTROMETRIA DE MASSAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAGRI, Nathália Torres Corrêa et al. Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process. Journal of Food Processing and Preservation, v. 43, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14137. Acesso em: 04 nov. 2024.
APA
Magri, N. T. C., Sartori, J. A. de S., Jara, J. L. P., Eberlin, M. N., & Aguiar, C. L. de. (2019). Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process. Journal of Food Processing and Preservation, 43, 1-11. doi:10.1111/jfpp.14137
NLM
Magri NTC, Sartori JA de S, Jara JLP, Eberlin MN, Aguiar CL de. Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process [Internet]. Journal of Food Processing and Preservation. 2019 ; 43 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14137
Vancouver
Magri NTC, Sartori JA de S, Jara JLP, Eberlin MN, Aguiar CL de. Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process [Internet]. Journal of Food Processing and Preservation. 2019 ; 43 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.14137
Artigo de periodico
Passive modified atmosphere affects the quality of minimally processed escarole (2018)
Soares, Carlos Dornelles Ferreira; Sarantópoulos, Claire Isabel Grigoli de Luca; Kluge, Ricardo Alfredo
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, ENDÍVIA, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Carlos Dornelles Ferreira e SARANTÓPOULOS, Claire Isabel Grigoli de Luca e KLUGE, Ricardo Alfredo. Passive modified atmosphere affects the quality of minimally processed escarole. Journal of Food Processing and Preservation, v. 42, n. 9, p. 1-9, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpp.13724. Acesso em: 04 nov. 2024.
APA
Soares, C. D. F., Sarantópoulos, C. I. G. de L., & Kluge, R. A. (2018). Passive modified atmosphere affects the quality of minimally processed escarole. Journal of Food Processing and Preservation, 42( 9), 1-9. doi:10.1111/jfpp.13724
NLM
Soares CDF, Sarantópoulos CIG de L, Kluge RA. Passive modified atmosphere affects the quality of minimally processed escarole [Internet]. Journal of Food Processing and Preservation. 2018 ; 42( 9): 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.13724
Vancouver
Soares CDF, Sarantópoulos CIG de L, Kluge RA. Passive modified atmosphere affects the quality of minimally processed escarole [Internet]. Journal of Food Processing and Preservation. 2018 ; 42( 9): 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.13724
Artigo de periodico
Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil (2018)
Malacrida, Cassia Roberta; Moraes, Izabel Cristina Freitas; Rosso, Veridiana Vera de; Rodrigues, Christianne Elisabete da Costa; Souza, Allan Chiea de
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: ÓLEOS VEGETAIS, PEQUI, PRENSAGEM, ENZIMAS, INDÚSTRIA DE ALIMENTOS, INDÚSTRIA FARMACÊUTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALACRIDA, Cassia Roberta et al. Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil. Journal of Food Processing and Preservation, v. 42, n. 12, p. 1-6, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpp.13828. Acesso em: 04 nov. 2024.
APA
Malacrida, C. R., Moraes, I. C. F., Rosso, V. V. de, Rodrigues, C. E. da C., & Souza, A. C. de. (2018). Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil. Journal of Food Processing and Preservation, 42( 12), 1-6. doi:10.1111/jfpp.13828
NLM
Malacrida CR, Moraes ICF, Rosso VV de, Rodrigues CE da C, Souza AC de. Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil [Internet]. Journal of Food Processing and Preservation. 2018 ; 42( 12): 1-6.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.13828
Vancouver
Malacrida CR, Moraes ICF, Rosso VV de, Rodrigues CE da C, Souza AC de. Effect of the application of an enzymatic pretreatment on bioactive compounds of Caryocar brasiliense Camb pulp oil [Internet]. Journal of Food Processing and Preservation. 2018 ; 42( 12): 1-6.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jfpp.13828

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