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  • In: 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
  • In: 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
  • In: 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
    • NLM

      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
  • In: 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; RIBEIRO, Rogers; RABI, José Antonio; DACANAL, Gustavo César. Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, London, Elsevier, 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.
    • APA

      Silva Júnior, M. A. V. da, Ribeiro, R., Rabi, J. A., & 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
    • NLM

      Silva Júnior MAV da, Ribeiro R, Rabi JA, 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, Ribeiro R, Rabi JA, 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
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Café, Extração De Líquidos, óleos Essenciais, Antioxidantes

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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
    • NLM

      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
  • In: 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
    • NLM

      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
  • In: 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
  • In: 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
    • NLM

      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
  • In: 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, Elsevier, 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.
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      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
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      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
  • In: 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
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      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
  • In: 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.
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      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
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Filmes Comestíveis, Gelatina, Biopolímeros, Antioxidantes, óleos Essenciais

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      PÉREZ CÓRDOBA, Luis Jaime; SOBRAL, Paulo José do Amaral. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, London, v. No 2017, p. 47-53, 2017. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2017.05.023 > DOI: 10.1016/j.jfoodeng.2017.05.023.
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      Pérez Córdoba, L. J., & Sobral, P. J. do A. (2017). Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, No 2017, 47-53. doi:10.1016/j.jfoodeng.2017.05.023
    • NLM

      Pérez Córdoba LJ, Sobral PJ do A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds [Internet]. Journal of Food Engineering. 2017 ; No 2017 47-53.Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023
    • Vancouver

      Pérez Córdoba LJ, Sobral PJ do A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds [Internet]. Journal of Food Engineering. 2017 ; No 2017 47-53.Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Amido, Secagem De Alimentos, Fluidização, Engenharia De Alimentos

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      DACANAL, Gustavo César; FELTRE, Gabriela; PAVANI, Marília Gusman Thomazi; MENEGALLI, Florencia Cecilia. Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, London, v. 181, p. 67-83, 2016. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2016.03.004 > DOI: 10.1016/j.jfoodeng.2016.03.004.
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      Dacanal, G. C., Feltre, G., Pavani, M. G. T., & Menegalli, F. C. (2016). Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, 181, 67-83. doi:10.1016/j.jfoodeng.2016.03.004
    • NLM

      Dacanal GC, Feltre G, Pavani MGT, Menegalli FC. Effects of pulsating air flow in fluid bed agglomeration of starch particles [Internet]. Journal of Food Engineering. 2016 ; 181 67-83.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2016.03.004
    • Vancouver

      Dacanal GC, Feltre G, Pavani MGT, Menegalli FC. Effects of pulsating air flow in fluid bed agglomeration of starch particles [Internet]. Journal of Food Engineering. 2016 ; 181 67-83.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2016.03.004
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Emulsões (formas Farmacêuticas), Antioxidantes, Aditivos Alimentares, Engenharia De Alimentos

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      BORRIN, Thais Ribeiro; GEORGES, Eduarda L.; MORAES, Izabel Cristina Freitas; PINHO, Samantha Cristina de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, Oxford, v. 169, n. Ja 2016, p. 1-9, 2016. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2015.08.012 > DOI: 10.1016/j.jfoodeng.2015.08.012.
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      Borrin, T. R., Georges, E. L., Moraes, I. C. F., & Pinho, S. C. de. (2016). Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, 169( Ja 2016), 1-9. doi:10.1016/j.jfoodeng.2015.08.012
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      Borrin TR, Georges EL, Moraes ICF, Pinho SC de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability [Internet]. Journal of Food Engineering. 2016 ; 169( Ja 2016): 1-9.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2015.08.012
    • Vancouver

      Borrin TR, Georges EL, Moraes ICF, Pinho SC de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability [Internet]. Journal of Food Engineering. 2016 ; 169( Ja 2016): 1-9.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2015.08.012
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Geometria E Modelagem Computacional, Extração Com Fluído Supercrítico, Grãos, Café

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      ROSA, Robson Humberto; ATZINGEN, Gustavo Voltani von; BELANDRIA, V.; et al. Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system. Journal of Food Engineering, London, v. 176, p. 88-96, 2016. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2015.07.002 > DOI: 10.1016/j.jfoodeng.2015.07.002.
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      Rosa, R. H., Atzingen, G. V. von, Belandria, V., Oliveira, A. L. de, Bostyn, S., & Rabi, J. A. (2016). Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system. Journal of Food Engineering, 176, 88-96. doi:10.1016/j.jfoodeng.2015.07.002
    • NLM

      Rosa RH, Atzingen GV von, Belandria V, Oliveira AL de, Bostyn S, Rabi JA. Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system [Internet]. Journal of Food Engineering. 2016 ; 176 88-96.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2015.07.002
    • Vancouver

      Rosa RH, Atzingen GV von, Belandria V, Oliveira AL de, Bostyn S, Rabi JA. Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system [Internet]. Journal of Food Engineering. 2016 ; 176 88-96.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2015.07.002
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Nanopartículas, Mandioca, Reologia (características)

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      VALENCIA, Germán Ayala; MORAES, Izabel Cristina Freitas; HILLIOU, Loic Hugues Gilles; LOURENÇO, Rodrigo Vinicius; SOBRAL, Paulo José do Amaral. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization. Journal of Food Engineering, London, v. 166, p. 174-181, 2015. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2015.06.006 > DOI: 10.1016/j.jfoodeng.2015.06.006.
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      Valencia, G. A., Moraes, I. C. F., Hilliou, L. H. G., Lourenço, R. V., & Sobral, P. J. do A. (2015). Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization. Journal of Food Engineering, 166, 174-181. doi:10.1016/j.jfoodeng.2015.06.006
    • NLM

      Valencia GA, Moraes ICF, Hilliou LHG, Lourenço RV, Sobral PJ do A. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization [Internet]. Journal of Food Engineering. 2015 ; 166 174-181.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2015.06.006
    • Vancouver

      Valencia GA, Moraes ICF, Hilliou LHG, Lourenço RV, Sobral PJ do A. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization [Internet]. Journal of Food Engineering. 2015 ; 166 174-181.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2015.06.006
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Biopolímeros, Filmes Comestíveis, Resistência A Tração, Engenharia De Alimentos

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    • ABNT

      FLAKER, Christian Humberto Caicedo; LOURENÇO, Rodrigo Vinicius; BITTANTE, Ana Mônica Quinta Barbosa; SOBRAL, Paulo José do Amaral. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration. Journal of Food Engineering, Oxford [England], v. 167, p. 65-70, 2015. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2014.11.009 > DOI: 10.1016/j.jfoodeng.2014.11.009.
    • APA

      Flaker, C. H. C., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2015). Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration. Journal of Food Engineering, 167, 65-70. doi:10.1016/j.jfoodeng.2014.11.009
    • NLM

      Flaker CHC, Lourenço RV, Bittante AMQB, Sobral PJ do A. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration [Internet]. Journal of Food Engineering. 2015 ; 167 65-70.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2014.11.009
    • Vancouver

      Flaker CHC, Lourenço RV, Bittante AMQB, Sobral PJ do A. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration [Internet]. Journal of Food Engineering. 2015 ; 167 65-70.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2014.11.009
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Filmes Comestíveis, Reologia (propriedades), Engenharia De Alimentos

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    • ABNT

      SILVA-WEISS, A; BIFANI, V; IHL, M; SOBRAL, Paulo José do Amaral; GÓMEZ-GUILLÉN, M. C. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends. Journal of Food Engineering, Oxford [England], v. 140, p. 28-38, 2014. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2014.04.010 > DOI: 10.1016/j.jfoodeng.2014.04.010.
    • APA

      Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P. J. do A., & Gómez-Guillén, M. C. (2014). Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends. Journal of Food Engineering, 140, 28-38. doi:10.1016/j.jfoodeng.2014.04.010
    • NLM

      Silva-Weiss A, Bifani V, Ihl M, Sobral PJ do A, Gómez-Guillén MC. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends [Internet]. Journal of Food Engineering. 2014 ; 140 28-38.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2014.04.010
    • Vancouver

      Silva-Weiss A, Bifani V, Ihl M, Sobral PJ do A, Gómez-Guillén MC. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends [Internet]. Journal of Food Engineering. 2014 ; 140 28-38.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2014.04.010
  • In: Journal of Food Engineering. Unidade: FZEA

    Subjects: Reologia (propriedades), Nanopartículas, Gelatina, Tecnologia De Alimentos

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    • ABNT

      CORONADO JORGE, Manuel Fernando; FLAKER, Christian Humberto Caicedo; NASSAR, Samira Fernandes; et al. Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite. Journal of Food Engineering, London, v. 120, n. Ja 2014, p. 81-87, 2014. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2013.07.007 > DOI: 10.1016/j.jfoodeng.2013.07.007.
    • 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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2013.07.007
  • In: Journal of Food Engineering. Conference title: ISEK_Food Conference. Unidade: FZEA

    Subjects: Engenharia De Alimentos (conferências), Ciência De Alimentos (conferências), Tecnologia De Alimentos (conferências)

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    • ABNT

      DUMOULIN, Elisabeth; SOBRAL, Paulo José do Amaral. Journal of Food Engineering. Journal of Food Engineering[S.l: s.n.], 2013.Disponível em: .
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      Dumoulin, E., & Sobral, P. J. do A. (2013). Journal of Food Engineering. Journal of Food Engineering. Oxford [England]. Recuperado de http://www.sciencedirect.com/science/journal/02608774/115/4
    • NLM

      Dumoulin E, Sobral PJ do A. Journal of Food Engineering [Internet]. Journal of Food Engineering. 2013 ; 115( 4): 427-494.Available from: http://www.sciencedirect.com/science/journal/02608774/115/4
    • Vancouver

      Dumoulin E, Sobral PJ do A. Journal of Food Engineering [Internet]. Journal of Food Engineering. 2013 ; 115( 4): 427-494.Available from: http://www.sciencedirect.com/science/journal/02608774/115/4


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