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Artigo de periodico
Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction (2013)
Santos, Orquídea Vasconcelos dos; Corrêa, Nádia Cristina Fernandes; Carvalho Junior, Raul N; Costa, C. E. F; Lannes, Suzana Caetano da Silva
Source: Journal of Food Engineering. Unidade: FCF
Subjects: CASTANHA, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, FLUÍDOS SUPERCRÍTICOS
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ABNT
SANTOS, Orquídea Vasconcelos dos et al. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction. Journal of Food Engineering, v. 117, n. 4, p. 499-504, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.01.013. Acesso em: 20 abr. 2024.
APA
Santos, O. V. dos, Corrêa, N. C. F., Carvalho Junior, R. N., Costa, C. E. F., & Lannes, S. C. da S. (2013). Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction. Journal of Food Engineering, 117( 4), 499-504. doi:10.1016/j.jfoodeng.2013.01.013
NLM
Santos OV dos, Corrêa NCF, Carvalho Junior RN, Costa CEF, Lannes SC da S. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction [Internet]. Journal of Food Engineering. 2013 ; 117( 4): 499-504.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.01.013
Vancouver
Santos OV dos, Corrêa NCF, Carvalho Junior RN, Costa CEF, Lannes SC da S. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction [Internet]. Journal of Food Engineering. 2013 ; 117( 4): 499-504.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.01.013
Artigo de periodico
Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads (2021)
Pulla Huillca, Palmer Vicente; Gomes, Andresa; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA
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ABNT
PULLA HUILLCA, Palmer Vicente et al. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, v. 297, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110480. Acesso em: 20 abr. 2024.
APA
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
NLM
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.[citado 2024 abr. 20 ] 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.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Artigo de periodico
Water relations in freeze-dried powdeced shortenings from babassu fat (1998)
Gioielli, Luiz Antonio ; Pitombo, Ronaldo Nogueira de Moraes; Pinheiro, A M; Balbo, A M T M
Source: Journal of Food Engineering. Unidade: FCF
Subjects: BIOTECNOLOGIA, ALIMENTOS
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ABNT
GIOIELLI, Luiz Antonio et al. Water relations in freeze-dried powdeced shortenings from babassu fat. Journal of Food Engineering, n. 4, p. 411-421, 1998Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(98)00096-x. Acesso em: 20 abr. 2024.
APA
Gioielli, L. A., Pitombo, R. N. de M., Pinheiro, A. M., & Balbo, A. M. T. M. (1998). Water relations in freeze-dried powdeced shortenings from babassu fat. Journal of Food Engineering, ( 4), 411-421. doi:10.1016/s0260-8774(98)00096-x
NLM
Gioielli LA, Pitombo RN de M, Pinheiro AM, Balbo AMTM. Water relations in freeze-dried powdeced shortenings from babassu fat [Internet]. Journal of Food Engineering. 1998 ;( 4): 411-421.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/s0260-8774(98)00096-x
Vancouver
Gioielli LA, Pitombo RN de M, Pinheiro AM, Balbo AMTM. Water relations in freeze-dried powdeced shortenings from babassu fat [Internet]. Journal of Food Engineering. 1998 ;( 4): 411-421.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/s0260-8774(98)00096-x
Artigo de periodico
Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite (2014)
Coronado Jorge, Manuel Fernando; Flaker, Christian Humberto Caicedo; Nassar, Samira Fernandes; Moraes, Izabel Cristina Freitas; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: REOLOGIA (PROPRIEDADES), NANOPARTÍCULAS, GELATINA, TECNOLOGIA DE ALIMENTOS
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ABNT
CORONADO JORGE, Manuel Fernando et al. Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite. Journal of Food Engineering, v. 120, n. Ja 2014, p. 81-87, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.07.007. Acesso em: 20 abr. 2024.
APA
Coronado Jorge, M. F., Flaker, C. H. C., Nassar, S. F., Moraes, I. C. F., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2014). Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite. Journal of Food Engineering, 120( Ja 2014), 81-87. doi:10.1016/j.jfoodeng.2013.07.007
NLM
Coronado Jorge MF, Flaker CHC, Nassar SF, Moraes ICF, Bittante AMQB, Sobral PJ do A. Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite [Internet]. Journal of Food Engineering. 2014 ; 120( Ja 2014): 81-87.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.07.007
Vancouver
Coronado Jorge MF, Flaker CHC, Nassar SF, Moraes ICF, Bittante AMQB, Sobral PJ do A. Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite [Internet]. Journal of Food Engineering. 2014 ; 120( Ja 2014): 81-87.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.07.007
Artigo de periodico
Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger (2006)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, R. K.; Toledo, Romeo T.
Source: Journal of Food Engineering. Unidade: EP
Subjects: ALIMENTOS, BANANA, ENGENHARIA DE ALIMENTOS, TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
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ABNT
DITCHFIELD, Cynthia et al. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger. Journal of Food Engineering, v. 76, n. 4, p. 632-638, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.06.015. Acesso em: 20 abr. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2006). Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger. Journal of Food Engineering, 76( 4), 632-638. doi:10.1016/j.jfoodeng.2005.06.015
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger [Internet]. Journal of Food Engineering. 2006 ; 76( 4): 632-638.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.06.015
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger [Internet]. Journal of Food Engineering. 2006 ; 76( 4): 632-638.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.06.015
Artigo de periodico
Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties (2017)
Miano, Alberto Claudio ; Ibarz, Albert; Augusto, Pedro Esteves Duarte
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: HIDRATAÇÃO, MILHO, GRÃOS, ULTRASSOM
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ABNT
MIANO, Alberto Claudio e IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, v. 197, p. 34-43, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.10.024. Acesso em: 20 abr. 2024.
APA
Miano, A. C., Ibarz, A., & Augusto, P. E. D. (2017). Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, 197, 34-43. doi:10.1016/j.jfoodeng.2016.10.024
NLM
Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024
Vancouver
Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024
Artigo de periodico
Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits (2008)
Maruyama, Thais Terumi; Arce, Aldo Ivan Céspedes; Ribeiro, Lívia Pereira; Costa, Ernane José Xavier
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BISCOITOS, ALIMENTOS INDUSTRIALIZADOS, PROCESSAMENTO DE SINAIS
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ABNT
MARUYAMA, Thais Terumi et al. Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits. Journal of Food Engineering, v. 86, n. 1, p. 100-104, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2007.09.015. Acesso em: 20 abr. 2024.
APA
Maruyama, T. T., Arce, A. I. C., Ribeiro, L. P., & Costa, E. J. X. (2008). Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits. Journal of Food Engineering, 86( 1), 100-104. doi:10.1016/j.jfoodeng.2007.09.015
NLM
Maruyama TT, Arce AIC, Ribeiro LP, Costa EJX. Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits [Internet]. Journal of Food Engineering. 2008 ; 86( 1): 100-104.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.09.015
Vancouver
Maruyama TT, Arce AIC, Ribeiro LP, Costa EJX. Time-frequency analysis of acoustic noise produced by breaking of crisp biscuits [Internet]. Journal of Food Engineering. 2008 ; 86( 1): 100-104.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.09.015
Artigo de periodico
Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling (2016)
Santos, Moisés Teles dos ; Viana, Ícaro Sampaio; Ract, Juliana Neves Rodrigues ; Carrillo Le Roux, Galo Antonio
Source: Journal of Food Engineering. Unidades: EP, FCF, IQ
Subjects: ÁCIDOS GRAXOS, EQUILÍBRIO SÓLIDO-LÍQUIDO, ÓLEOS E GORDURAS ANIMAIS COMESTÍVEIS
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ABNT
SANTOS, Moisés Teles dos et al. Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling. Journal of Food Engineering, v. 185, p. 17-25, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.03.029. Acesso em: 20 abr. 2024.
APA
Santos, M. T. dos, Viana, Í. S., Ract, J. N. R., & Carrillo Le Roux, G. A. (2016). Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling. Journal of Food Engineering, 185, 17-25. doi:10.1016/j.jfoodeng.2016.03.029
NLM
Santos MT dos, Viana ÍS, Ract JNR, Carrillo Le Roux GA. Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling [Internet]. Journal of Food Engineering. 2016 ; 185 17-25.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.029
Vancouver
Santos MT dos, Viana ÍS, Ract JNR, Carrillo Le Roux GA. Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling [Internet]. Journal of Food Engineering. 2016 ; 185 17-25.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.029
Artigo de periodico
The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram (2023)
Matuda, Tatiana Guinoza ; Hoshino, Larissa M; Ribeiro, Eliana Paula ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidade: EP
Subjects: ACEROLA, TERMODINÂMICA
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ABNT
MATUDA, Tatiana Guinoza et al. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, v. 341, n. , p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111349. Acesso em: 20 abr. 2024.
APA
Matuda, T. G., Hoshino, L. M., Ribeiro, E. P., & Tadini, C. C. (2023). The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, 341( ), 1-8. doi:10.1016/j.jfoodeng.2022.111349
NLM
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349
Vancouver
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349
Artigo de periodico
The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends (2008)
Maria, T. M. C.; Carvalho, Rosemary Aparecida de; Sobral, Paulo José do Amaral; Bittante, Ana Mônica Quinta Barbosa; Solorza-Feria, Javier
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, BIOFILMES (PROPRIEDADES FÍSICAS), ENGENHARIA DE ALIMENTOS
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ABNT
MARIA, T. M. C. et al. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends. Journal of Food Engineering, v. 87, n. 2, p. 191-199, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2007.11.026. Acesso em: 20 abr. 2024.
APA
Maria, T. M. C., Carvalho, R. A. de, Sobral, P. J. do A., Bittante, A. M. Q. B., & Solorza-Feria, J. (2008). The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends. Journal of Food Engineering, 87( 2), 191-199. doi:10.1016/j.jfoodeng.2007.11.026
NLM
Maria TMC, Carvalho RA de, Sobral PJ do A, Bittante AMQB, Solorza-Feria J. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends [Internet]. Journal of Food Engineering. 2008 ; 87( 2): 191-199.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026
Vancouver
Maria TMC, Carvalho RA de, Sobral PJ do A, Bittante AMQB, Solorza-Feria J. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends [Internet]. Journal of Food Engineering. 2008 ; 87( 2): 191-199.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026
Artigo de periodico
Texture profile and correlation between sensory and instrumental analyses on extruded snacks (2014)
Paula, Amanda Maldo; Silva, Ana Carolina Conti e
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANÁLISE INSTRUMENTAL, EXTRUSÃO, TEXTURA
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ABNT
PAULA, Amanda Maldo e SILVA, Ana Carolina Conti e. Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering, v. 121, p. 9-14, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.08.007. Acesso em: 20 abr. 2024.
APA
Paula, A. M., & Silva, A. C. C. e. (2014). Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering, 121, 9-14. doi:10.1016/j.jfoodeng.2013.08.007
NLM
Paula AM, Silva ACC e. Texture profile and correlation between sensory and instrumental analyses on extruded snacks [Internet]. Journal of Food Engineering. 2014 ; 121 9-14.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.08.007
Vancouver
Paula AM, Silva ACC e. Texture profile and correlation between sensory and instrumental analyses on extruded snacks [Internet]. Journal of Food Engineering. 2014 ; 121 9-14.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.08.007
Artigo de periodico
Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles (2022)
Chaves, Matheus Andrade; Baldino, Lucia; Pinho, Samantha Cristina de ; Reverchon, Ernesto
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, MICROENCAPSULAÇÃO, VITAMINA D
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ABNT
CHAVES, Matheus Andrade et al. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, v. 316, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110851. Acesso em: 20 abr. 2024.
APA
Chaves, M. A., Baldino, L., Pinho, S. C. de, & Reverchon, E. (2022). Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, 316, 1-9. doi:10.1016/j.jfoodeng.2021.110851
NLM
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
Vancouver
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
Artigo de periodico
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract (2023)
Iaccheri, Eleonora; Siracusa, Vittorio; Ragni, Luigi; Pinheiro, Ana Cristina de Aguiar Saldanha; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOFILMES, AMIDO, MANDIOCA, QUITOSANA, PITANGA
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ABNT
IACCHERI, Eleonora et al. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, v. 339, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111280. Acesso em: 20 abr. 2024.
APA
Iaccheri, E., Siracusa, V., Ragni, L., Pinheiro, A. C. de A. S., Romani, S., Rocculi, P., et al. (2023). Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, 339, 1-13. doi:10.1016/j.jfoodeng.2022.111280
NLM
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Vancouver
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Artigo de periodico
State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition (2006)
Silva, M. A.; Sobral, Paulo José do Amaral; Kieckbusch, T G
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FRUTAS TROPICAIS, ARMAZENAGEM DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
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ABNT
SILVA, M. A. e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, v. 77, n. 3, p. 426-432, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.07.009. Acesso em: 20 abr. 2024.
APA
Silva, M. A., Sobral, P. J. do A., & Kieckbusch, T. G. (2006). State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, 77( 3), 426-432. doi:10.1016/j.jfoodeng.2005.07.009
NLM
Silva MA, Sobral PJ do A, Kieckbusch TG. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition [Internet]. Journal of Food Engineering. 2006 ; 77( 3): 426-432.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009
Vancouver
Silva MA, Sobral PJ do A, Kieckbusch TG. State diagrams of freeze-dried Camu-Camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition [Internet]. Journal of Food Engineering. 2006 ; 77( 3): 426-432.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.07.009
Artigo de periodico
Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach (2014)
Santos, Moisés Teles dos ; Gerbaud, Vicent ; Carrillo Le Roux, Galo Antonio
Source: Journal of Food Engineering. Unidade: EP
Subjects: ÓLEOS VEGETAIS, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Moisés Teles dos e GERBAUD, Vicent e CARRILLO LE ROUX, Galo Antonio. Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach. Journal of Food Engineering, v. 126, p. 198-205, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.11.012. Acesso em: 20 abr. 2024.
APA
Santos, M. T. dos, Gerbaud, V., & Carrillo Le Roux, G. A. (2014). Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach. Journal of Food Engineering, 126, 198-205. doi:10.1016/j.jfoodeng.2013.11.012
NLM
Santos MT dos, Gerbaud V, Carrillo Le Roux GA. Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach [Internet]. Journal of Food Engineering. 2014 ; 126 198-205.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.11.012
Vancouver
Santos MT dos, Gerbaud V, Carrillo Le Roux GA. Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach [Internet]. Journal of Food Engineering. 2014 ; 126 198-205.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.11.012
Artigo de periodico
Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil (2017)
Bessa, Larissa Castelo Branco Almeida; Ferreira, Marcela Cravo; Rodrigues, Christianne Elisabete da Costa; Batista, Eduardo Augusto Caldas; Meirelles, Antonio José de Almeida
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: SEPARAÇÃO SÓLIDO-LÍQUIDO, ÓLEOS VEGETAIS, ETANOL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BESSA, Larissa Castelo Branco Almeida et al. Simulation and process design of continuous countercurrent ethanolic extraction of rice bran oil. Journal of Food Engineering, v. 202, p. 99-113, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.01.019. Acesso em: 20 abr. 2024.
APA
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.[citado 2024 abr. 20 ] 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.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.01.019
Artigo de periodico
Rheological properties and fluid dynamics of egg yolk (2006)
Telis Romero, Javier; Thomaz, C. E. P.; Bernardi, M.; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, REOLOGIA, FRICÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS ROMERO, Javier et al. Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, v. 74, n. 2, p. 191-197, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.01.044. Acesso em: 20 abr. 2024.
APA
Telis Romero, J., Thomaz, C. E. P., Bernardi, M., Telis, V. R. N., & Gabas, A. L. (2006). Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, 74( 2), 191-197. doi:10.1016/j.jfoodeng.2005.01.044
NLM
Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044
Vancouver
Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044
Artigo de periodico
Residence time distribution in holding tubes using generalized convection model and numerical convolution for non-ideal tracer detection (2010)
Cavero Gutierrez, Carola Gean Carla; Dias, Eduardo Felipe Tater de Souza; Gut, Jorge Andrey Wilhelms
Source: Journal of Food Engineering. Unidade: EP
Subjects: PASTEURIZAÇÃO, FLUXO LAMINAR DOS FLUÍDOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVERO GUTIERREZ, Carola Gean Carla e DIAS, Eduardo Felipe Tater de Souza e GUT, Jorge Andrey Wilhelms. Residence time distribution in holding tubes using generalized convection model and numerical convolution for non-ideal tracer detection. Journal of Food Engineering, v. 98, n. 2, p. 248-256, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2010.01.004. Acesso em: 20 abr. 2024.
APA
Cavero Gutierrez, C. G. C., Dias, E. F. T. de S., & Gut, J. A. W. (2010). Residence time distribution in holding tubes using generalized convection model and numerical convolution for non-ideal tracer detection. Journal of Food Engineering, 98( 2), 248-256. doi:10.1016/j.jfoodeng.2010.01.004
NLM
Cavero Gutierrez CGC, Dias EFT de S, Gut JAW. Residence time distribution in holding tubes using generalized convection model and numerical convolution for non-ideal tracer detection [Internet]. Journal of Food Engineering. 2010 ; 98( 2): 248-256.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2010.01.004
Vancouver
Cavero Gutierrez CGC, Dias EFT de S, Gut JAW. Residence time distribution in holding tubes using generalized convection model and numerical convolution for non-ideal tracer detection [Internet]. Journal of Food Engineering. 2010 ; 98( 2): 248-256.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2010.01.004
Artigo de periodico
Relation between quality and rheological properties of latic beverages (2001)
Penna, A. L. B.; Sivieri, Kátia; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: ALIMENTOS, IOGURTE, REOLOGIA, QUALIDADE DOS ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, A. L. B. e SIVIERI, Kátia e OLIVEIRA, Maricê Nogueira de. Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, v. 49, n. 1, p. 7-13, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(00)00179-5. Acesso em: 20 abr. 2024.
APA
Penna, A. L. B., Sivieri, K., & Oliveira, M. N. de. (2001). Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, 49( 1), 7-13. doi:10.1016/s0260-8774(00)00179-5
NLM
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Vancouver
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Artigo de periodico
Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) (2021)
Rayo Mendez, Lina Maria; Koshima, Cristina Chiyoda ; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidade: EP
Subjects: BANANA, ETANOL, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAYO MENDEZ, Lina Maria et al. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). Journal of Food Engineering, v. 292, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110356. Acesso em: 20 abr. 2024.
APA
Rayo Mendez, L. M., Koshima, C. C., Pessôa Filho, P. de A., & Tadini, C. C. (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, Koshima CC, Pessôa Filho P de A, Tadini CC. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) [Internet]. Journal of Food Engineering. 2021 ; 292 1-9.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110356
Vancouver
Rayo Mendez LM, Koshima CC, Pessôa Filho P de A, Tadini CC. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) [Internet]. Journal of Food Engineering. 2021 ; 292 1-9.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110356

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