Filtros : "Journal of Food Engineering" Limpar

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  • Source: Journal of Food Engineering. Unidades: IQ, EEL, FCF

    Subjects: CERVEJA, ENGENHARIA DE ALIMENTOS

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      ESTEVÃO, Simone Tessarini; SILVA, João Batista de Almeida e; LOURENÇO, Felipe Rebello. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, Oxford, v. 289, p. 1-9 art. 110182, 2021. Disponível em: < https://dx.doi.org/10.1016/j.jfoodeng.2020.110182 > DOI: 10.1016/j.jfoodeng.2020.110182.
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      Estevão, S. T., Silva, J. B. de A. e, & Lourenço, F. R. (2021). Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, 289, 1-9 art. 110182. doi:10.1016/j.jfoodeng.2020.110182
    • NLM

      Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.Available from: https://dx.doi.org/10.1016/j.jfoodeng.2020.110182
    • Vancouver

      Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.Available from: https://dx.doi.org/10.1016/j.jfoodeng.2020.110182
  • Source: Journal of Food Engineering. Unidade: EP

    Subjects: BANANA, ETANOL, ALIMENTOS FUNCIONAIS

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      RAYO MENDEZ, Lina Maria; TADINI, Carmen Cecília; KOSHIMA, Cristina Chiyoda; PESSÔA FILHO, Pedro de Alcântara. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). Journal of Food Engineering, London, v. 292, p. 1-9, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2020.110356 > DOI: 10.1016/j.jfoodeng.2020.110356.
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      Rayo Mendez, L. M., Tadini, C. C., Koshima, C. C., & Pessôa Filho, P. de A. (2021). Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). Journal of Food Engineering, 292, 1-9. doi:10.1016/j.jfoodeng.2020.110356
    • NLM

      Rayo Mendez LM, Tadini CC, Koshima CC, Pessôa Filho P de A. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) [Internet]. Journal of Food Engineering. 2021 ; 292 1-9.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110356
    • Vancouver

      Rayo Mendez LM, Tadini CC, Koshima CC, Pessôa Filho P de A. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) [Internet]. Journal of Food Engineering. 2021 ; 292 1-9.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110356
  • Source: Journal of Food Engineering. Unidade: EP

    Subjects: NANOPARTÍCULAS, AMIDO, QUITOSANA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS

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      RODRIGUEZ LLANOS, Jaiber Humberto; TADINI, Carmen Cecília; GASTALDI, Emmanuelle. New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, London, v. 290, p. 1-11, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2020.110224 > DOI: 10.1016/j.jfoodeng.2020.110224.
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      Rodriguez Llanos, J. H., Tadini, C. C., & Gastaldi, E. (2021). New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, 290, 1-11. doi:10.1016/j.jfoodeng.2020.110224
    • NLM

      Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224
    • Vancouver

      Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA

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      PULLA HUILLCA, Palmer Vicente; GOMES, Andresa; BITTANTE, Ana Mônica Quinta Barbosa; LOURENÇO, Rodrigo Vinicius; SOBRAL, Paulo José do Amaral. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, London, v. 297, p. 1-10, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2021.110480 > DOI: 10.1016/j.jfoodeng.2021.110480.
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      Pulla Huillca, P. V., Gomes, A., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2021). Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, 297, 1-10. doi:10.1016/j.jfoodeng.2021.110480
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      Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
    • Vancouver

      Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
  • Source: Journal of Food Engineering. Unidades: EP, ESALQ

    Subjects: MANDIOCA, AMIDO, PRODUÇÃO EM MASSA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS

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      VEDOVE, Thais Maria Aimola Ronca Dale; MANIGLIA, Bianca Chieregato; TADINI, Carmen Cecília. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. Journal of Food Engineering, London, v. 289, p. 1-9, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2020.110274 > DOI: 10.1016/j.jfoodeng.2020.110274.
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      Vedove, T. M. A. R. D., Maniglia, B. C., & Tadini, C. C. (2021). Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. Journal of Food Engineering, 289, 1-9. doi:10.1016/j.jfoodeng.2020.110274
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      Vedove TMARD, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process [Internet]. Journal of Food Engineering. 2021 ; 289 1-9.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110274
    • Vancouver

      Vedove TMARD, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process [Internet]. Journal of Food Engineering. 2021 ; 289 1-9.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110274
  • Source: Journal of Food Engineering. Unidade: FCF

    Subjects: TERMODINÂMICA, CINÉTICA

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      ALMEIDA, Gabriel Moretti de; MENDONÇA, Carlos Miguel Nóbrega; CONVERTI, Attilio; OLIVEIRA, Ricardo Pinheiro de Souza. Kinetic and thermodynamic parameters of nisin thermoinactivation. Journal of Food Engineering, London, v. 280, p. 1-5 art. 109986, 2020. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2020.109986 > DOI: 10.1016/j.jfoodeng.2020.109986.
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      Almeida, G. M. de, Mendonça, C. M. N., Converti, A., & Oliveira, R. P. de S. (2020). Kinetic and thermodynamic parameters of nisin thermoinactivation. Journal of Food Engineering, 280, 1-5 art. 109986. doi:10.1016/j.jfoodeng.2020.109986
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      Almeida GM de, Mendonça CMN, Converti A, Oliveira RP de S. Kinetic and thermodynamic parameters of nisin thermoinactivation [Internet]. Journal of Food Engineering. 2020 ; 280 1-5 art. 109986.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2020.109986
    • Vancouver

      Almeida GM de, Mendonça CMN, Converti A, Oliveira RP de S. Kinetic and thermodynamic parameters of nisin thermoinactivation [Internet]. Journal of Food Engineering. 2020 ; 280 1-5 art. 109986.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2020.109986
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, GELATINA, NANOPARTÍCULAS, QUITOSANA

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      DAMMAK, Ilyes; LOURENÇO, Rodrigo Vinicius; SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, London, v. 240, n. Ja 2019, p. 9-20, 2019. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2018.07.002 > DOI: 10.1016/j.jfoodeng.2018.07.002.
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      Dammak, I., Lourenço, R. V., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, 240( Ja 2019), 9-20. doi:10.1016/j.jfoodeng.2018.07.002
    • NLM

      Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
    • Vancouver

      Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: ÓLEOS VEGETAIS, SEPARAÇÃO SÓLIDO-LÍQUIDO, ETANOL, SOLUBILIDADE, NITROGÊNIO

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      CAPELLINI, Maria Carolina; CHIAVOLONI, Larissa; GIACOMINI, Vanessa; RODRIGUES, Christianne Elisabete da Costa. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins. Journal of Food Engineering, London, v. 240, n. Ja 2019, p. 145-152, 2019. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2018.07.029 > DOI: 10.1016/j.jfoodeng.2018.07.029.
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      Capellini, M. C., Chiavoloni, L., Giacomini, V., & Rodrigues, C. E. da C. (2019). Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins. Journal of Food Engineering, 240( Ja 2019), 145-152. doi:10.1016/j.jfoodeng.2018.07.029
    • NLM

      Capellini MC, Chiavoloni L, Giacomini V, Rodrigues CE da C. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 145-152.Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.029
    • Vancouver

      Capellini MC, Chiavoloni L, Giacomini V, Rodrigues CE da C. Alcoholic extraction of sesame seed cake oil: influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 145-152.Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.029
  • Source: Journal of Food Engineering. Unidade: ESALQ

    Subjects: INIBIDORES DE ENZIMAS, MÉTODO DOS ELEMENTOS FINITOS, SUCOS DE FRUTAS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA

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      KUBO, M. T. K; CURET, S; AUGUSTO, Pedro Esteves Duarte; BOILLEREAUX, L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, Amsterdam, v. 263, p. 366-379, 2019. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2019.07.011 > DOI: 10.1016/j.jfoodeng.2019.07.011.
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      Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2019). Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, 263, 366-379. doi:10.1016/j.jfoodeng.2019.07.011
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      Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
    • Vancouver

      Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: CICLO DE VIDA, PROCESSAMENTO DE ALIMENTOS, SUSTENTABILIDADE, REVISÃO SISTEMÁTICA

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      SILVA, Vivian Lara dos Santos; SANJUÁN, Neus. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies. Journal of Food Engineering, London, v. 250, p. 33-45, 2019. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2019.01.010 > DOI: 10.1016/j.jfoodeng.2019.01.010.
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      Silva, V. L. dos S., & Sanjuán, N. (2019). Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies. Journal of Food Engineering, 250, 33-45. doi:10.1016/j.jfoodeng.2019.01.010
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      Silva VL dos S, Sanjuán N. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies [Internet]. Journal of Food Engineering. 2019 ; 250 33-45.Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.010
    • Vancouver

      Silva VL dos S, Sanjuán N. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies [Internet]. Journal of Food Engineering. 2019 ; 250 33-45.Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.010
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: SECAGEM DE ALIMENTOS, AMIDO, MILHO, ALGINATOS, MÉTODO DOS ELEMENTOS FINITOS

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      SILVA JÚNIOR, Marco Antônio Vasiliev da; RABI, José Antonio; RIBEIRO, Rogers; DACANAL, Gustavo César. Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, London, v. 250, p. 9-17, 2019. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2019.01.015 > DOI: 10.1016/j.jfoodeng.2019.01.015.
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      Silva Júnior, M. A. V. da, Rabi, J. A., Ribeiro, R., & Dacanal, G. C. (2019). Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, 250, 9-17. doi:10.1016/j.jfoodeng.2019.01.015
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      Silva Júnior MAV da, Rabi JA, Ribeiro R, Dacanal GC. Modeling of convective drying of cornstarch-alginate gel slabs [Internet]. Journal of Food Engineering. 2019 ; 250 9-17.Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
    • Vancouver

      Silva Júnior MAV da, Rabi JA, Ribeiro R, Dacanal GC. Modeling of convective drying of cornstarch-alginate gel slabs [Internet]. Journal of Food Engineering. 2019 ; 250 9-17.Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: EXTRAÇÃO DE LÍQUIDOS, ÓLEOS ESSENCIAIS, ANTIOXIDANTES, CAFÉ

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      OLIVEIRA, Naila Albertina de; CORNELIO-SANTIAGO, Heber P; FUKUMASU, Heidge; OLIVEIRA, Alessandra Lopes de. Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent. Journal of Food Engineering, London, v. 224, p. 148-155, 2018. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2017.12.021 > DOI: 10.1016/j.jfoodeng.2017.12.021.
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      Oliveira, N. A. de, Cornelio-Santiago, H. P., Fukumasu, H., & Oliveira, A. L. de. (2018). Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent. Journal of Food Engineering, 224, 148-155. doi:10.1016/j.jfoodeng.2017.12.021
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      Oliveira NA de, Cornelio-Santiago HP, Fukumasu H, Oliveira AL de. Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent [Internet]. Journal of Food Engineering. 2018 ; 224 148-155.Available from: https://doi.org/10.1016/j.jfoodeng.2017.12.021
    • Vancouver

      Oliveira NA de, Cornelio-Santiago HP, Fukumasu H, Oliveira AL de. Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent [Internet]. Journal of Food Engineering. 2018 ; 224 148-155.Available from: https://doi.org/10.1016/j.jfoodeng.2017.12.021
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: BIOPOLÍMEROS, QUITOSANA, LECITINAS, REOLOGIA

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      DAMMAK, Ilyes; SOBRAL, Paulo José do Amaral. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, London, v. 229, p. 12-20, 2018. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2017.09.022 > DOI: 10.1016/j.jfoodeng.2017.09.022.
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      Dammak, I., & Sobral, P. J. do A. (2018). Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, 229, 12-20. doi:10.1016/j.jfoodeng.2017.09.022
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      Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
    • Vancouver

      Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
  • Source: Journal of Food Engineering. Unidade: ESALQ

    Subjects: FEIJÃO, ULTRASSOM, COZIMENTO, PROCESSAMENTO DE ALIMENTOS, ALTA TEMPERATURA

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      MIANO, Alberto Claudio; SABADOTI, Viviane Deroldo; AUGUSTO, Pedro Esteves Duarte. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties. Journal of Food Engineering, Amsterdam, v. 225, p. 53-61, 2018. Disponível em: < https://dx.doi.org/10.1016/j.jfoodeng.2018.01.015 > DOI: 10.1016/j.jfoodeng.2018.01.015.
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      Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2018). Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties. Journal of Food Engineering, 225, 53-61. doi:10.1016/j.jfoodeng.2018.01.015
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      Miano AC, Sabadoti VD, Augusto PED. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties [Internet]. Journal of Food Engineering. 2018 ; 225 53-61.Available from: https://dx.doi.org/10.1016/j.jfoodeng.2018.01.015
    • Vancouver

      Miano AC, Sabadoti VD, Augusto PED. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties [Internet]. Journal of Food Engineering. 2018 ; 225 53-61.Available from: https://dx.doi.org/10.1016/j.jfoodeng.2018.01.015
  • Source: Journal of Food Engineering. Unidade: ESALQ

    Subjects: ABÓBORA, CINÉTICA, ETANOL, SECAGEM DE ALIMENTOS

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      ROJAS, Meliza Lindsay; AUGUSTO, Pedro Esteves Duarte. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, Amsterdam, v. 233, p. 17-27, 2018. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2018.03.028 > DOI: 10.1016/j.jfoodeng.2018.03.028.
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      Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, 233, 17-27. doi:10.1016/j.jfoodeng.2018.03.028
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      Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2018.03.028
    • Vancouver

      Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2018.03.028
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: MICROENCAPSULAÇÃO, QUITOSANA, SUPERFÍCIES DE RESPOSTA, NANOPARTÍCULAS, LECTINAS, EMULSÕES (FORMAS FARMACÊUTICAS)

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      DAMMAK, Ilyes; SOBRAL, Paulo José do Amaral. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, London, v. 229, p. 2-11, 2018. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2017.11.001 > DOI: 10.1016/j.jfoodeng.2017.11.001.
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      Dammak, I., & Sobral, P. J. do A. (2018). Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, 229, 2-11. doi:10.1016/j.jfoodeng.2017.11.001
    • NLM

      Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
    • Vancouver

      Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: BIOPOLÍMEROS, MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS)

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      DAMMAK, Ilyes; SOBRAL, Paulo José do Amaral. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, London, v. No 2018, p. 33-43, 2018. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2018.05.004 > DOI: 10.1016/j.jfoodeng.2018.05.004.
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      Dammak, I., & Sobral, P. J. do A. (2018). Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, No 2018, 33-43. doi:10.1016/j.jfoodeng.2018.05.004
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      Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
    • Vancouver

      Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: REOLOGIA, FARINHA DE TRIGO, COZIMENTO, ENGENHARIA DE ALIMENTOS

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      VANIN, Fernanda Maria; LUCAS, T.; TRYSTRAM, G.; MICHON, C. Biaxial extensional viscosity in wheat flour dough during baking. Journal of Food Engineering, London, v. 236, p. 29-35, 2018. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2018.05.007 > DOI: 10.1016/j.jfoodeng.2018.05.007.
    • APA

      Vanin, F. M., Lucas, T., Trystram, G., & Michon, C. (2018). Biaxial extensional viscosity in wheat flour dough during baking. Journal of Food Engineering, 236, 29-35. doi:10.1016/j.jfoodeng.2018.05.007
    • NLM

      Vanin FM, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking [Internet]. Journal of Food Engineering. 2018 ; 236 29-35.Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.007
    • Vancouver

      Vanin FM, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking [Internet]. Journal of Food Engineering. 2018 ; 236 29-35.Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.007
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: SEPARAÇÃO SÓLIDO-LÍQUIDO, ÓLEOS VEGETAIS, ETANOL

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      BESSA, Larissa Castelo Branco Almeida; FERREIRA, Marcela C.; RODRIGUES, Christianne Elisabete da Costa; BATISTA, Eduardo A. C; MEIRELLES, Antonio José de Almeida. Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil. Journal of Food Engineering, London, v. 202, p. 99-113, 2017. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2017.01.019 > DOI: 10.1016/j.jfoodeng.2017.01.019.
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      Bessa, L. C. B. A., Ferreira, M. C., Rodrigues, C. E. da C., Batista, E. A. C., & Meirelles, A. J. de A. (2017). Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil. Journal of Food Engineering, 202, 99-113. doi:10.1016/j.jfoodeng.2017.01.019
    • NLM

      Bessa LCBA, Ferreira MC, Rodrigues CE da C, Batista EAC, Meirelles AJ de A. Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil [Internet]. Journal of Food Engineering. 2017 ; 202 99-113.Available from: https://doi.org/10.1016/j.jfoodeng.2017.01.019
    • Vancouver

      Bessa LCBA, Ferreira MC, Rodrigues CE da C, Batista EAC, Meirelles AJ de A. Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil [Internet]. Journal of Food Engineering. 2017 ; 202 99-113.Available from: https://doi.org/10.1016/j.jfoodeng.2017.01.019
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: NANOPARTÍCULAS, LIPÍDEOS, CAROTENOIDES, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS

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      GOMES, Graziela Veiga de Lara; SOLA, Mirella Roberta; MAROSTEGAN, Luís Fernando Paulatti; et al. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, London, v. 192, n. Ja 2017, p. 93-102, 2017. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2016.08.001 > DOI: 10.1016/j.jfoodeng.2016.08.001.
    • APA

      Gomes, G. V. de L., Sola, M. R., Marostegan, L. F. P., Jange, C. G., Cazado, C. P. S., Pinheiro, A. C., et al. (2017). Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, 192( Ja 2017), 93-102. doi:10.1016/j.jfoodeng.2016.08.001
    • NLM

      Gomes GV de L, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC de. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method [Internet]. Journal of Food Engineering. 2017 ; 192( Ja 2017): 93-102.Available from: https://doi.org/10.1016/j.jfoodeng.2016.08.001
    • Vancouver

      Gomes GV de L, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC de. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method [Internet]. Journal of Food Engineering. 2017 ; 192( Ja 2017): 93-102.Available from: https://doi.org/10.1016/j.jfoodeng.2016.08.001

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