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Artigo de periodico
Experimental study and modeling of citric acid solubility in alcohol mixtures (2018)
Galvão, Alessandro C.; Robazza, Weber da Silva; Arce, Pedro F; Capello, Cristiane; Hagemann, Dilian H.
Source: Journal of food engineering. Unidade: EEL
Assunto: SOLUBILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALVÃO, Alessandro C. et al. Experimental study and modeling of citric acid solubility in alcohol mixtures. Journal of food engineering, v. 237, p. 96-102, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.032. Acesso em: 18 fev. 2026.
APA
Galvão, A. C., Robazza, W. da S., Arce, P. F., Capello, C., & Hagemann, D. H. (2018). Experimental study and modeling of citric acid solubility in alcohol mixtures. Journal of food engineering, 237, 96-102. doi:10.1016/j.jfoodeng.2018.05.032
NLM
Galvão AC, Robazza W da S, Arce PF, Capello C, Hagemann DH. Experimental study and modeling of citric acid solubility in alcohol mixtures [Internet]. Journal of food engineering. 2018 ; 237 96-102.[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.032
Vancouver
Galvão AC, Robazza W da S, Arce PF, Capello C, Hagemann DH. Experimental study and modeling of citric acid solubility in alcohol mixtures [Internet]. Journal of food engineering. 2018 ; 237 96-102.[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.032
Artigo de periodico
Stochastic modeling of the transient regime of an electronic nose for waste cooking oil classification (2018)
Siqueira, Adriano Francisco ; Melo, Mariana Pereira de ; Giordani, Domingos Sávio ; Galhardi, Daniel R. V.; Santos, B. B.; Batista, Pollyanna Souza ; Ferreira, Ana Lucia Gabas
Source: Journal of food engineering. Unidade: EEL
Assunto: BIOCOMBUSTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIQUEIRA, Adriano Francisco et al. Stochastic modeling of the transient regime of an electronic nose for waste cooking oil classification. Journal of food engineering, v. 222, p. 114-123, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.10.003. Acesso em: 18 fev. 2026.
APA
Siqueira, A. F., Melo, M. P. de, Giordani, D. S., Galhardi, D. R. V., Santos, B. B., Batista, P. S., & Ferreira, A. L. G. (2018). Stochastic modeling of the transient regime of an electronic nose for waste cooking oil classification. Journal of food engineering, 222, 114-123. doi:10.1016/j.jfoodeng.2017.10.003
NLM
Siqueira AF, Melo MP de, Giordani DS, Galhardi DRV, Santos BB, Batista PS, Ferreira ALG. Stochastic modeling of the transient regime of an electronic nose for waste cooking oil classification [Internet]. Journal of food engineering. 2018 ; 222 114-123.[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.10.003
Vancouver
Siqueira AF, Melo MP de, Giordani DS, Galhardi DRV, Santos BB, Batista PS, Ferreira ALG. Stochastic modeling of the transient regime of an electronic nose for waste cooking oil classification [Internet]. Journal of food engineering. 2018 ; 222 114-123.[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.10.003
Artigo de periodico
Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology (2009)
Bueno, Arthur Soares; Pereira, Cristina Meyer; Menegassi, Bruna; Arêas, José Alfredo Gomes; Castro, Inar Alves de
Source: Journal of food engineering. Unidades: FSP, FCF
Subjects: TECNOLOGIA DE ALIMENTOS (METODOLOGIA), BIOPOLÍMEROS, SOJA, HIDROCOLOIDE, PROTEÍNAS, EMULSÕES (FORMAS FARMACÊUTICAS), EXTRUSÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BUENO, Arthur Soares et al. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology. Journal of food engineering, v. 90, n. 4, p. 504-510, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.07.028. Acesso em: 18 fev. 2026.
APA
Bueno, A. S., Pereira, C. M., Menegassi, B., Arêas, J. A. G., & Castro, I. A. de. (2009). Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology. Journal of food engineering, 90( 4), 504-510. doi:10.1016/j.jfoodeng.2008.07.028
NLM
Bueno AS, Pereira CM, Menegassi B, Arêas JAG, Castro IA de. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology [Internet]. Journal of food engineering. 2009 ; 90( 4): 504-510.[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.07.028
Vancouver
Bueno AS, Pereira CM, Menegassi B, Arêas JAG, Castro IA de. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology [Internet]. Journal of food engineering. 2009 ; 90( 4): 504-510.[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.07.028
Artigo de periodico
Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. (2004)
Pacheco, Claudio Roberto de Freitas; Frioni, Leopoldine Solamde Montiel
Source: Journal of food engineering. Unidade: EP
Subjects: AÇÚCAR, EVAPORAÇÃO, EVAPORADORES, FENÔMENO DE TRANSPORTE, OPERAÇÕES UNITÁRIAS, PROCESSOS DE SEPARAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PACHECO, Claudio Roberto de Freitas e FRIONI, Leopoldine Solamde Montiel. Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. Journal of food engineering, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2003.11.014. Acesso em: 18 fev. 2026.
APA
Pacheco, C. R. de F., & Frioni, L. S. M. (2004). Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. Journal of food engineering. doi:10.1016/j.jfoodeng.2003.11.014
NLM
Pacheco CR de F, Frioni LSM. Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. [Internet]. Journal of food engineering. 2004 ;[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2003.11.014
Vancouver
Pacheco CR de F, Frioni LSM. Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. [Internet]. Journal of food engineering. 2004 ;[citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2003.11.014

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