Filtros : "FZEA" "Journal of Food Engineering" Limpar

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  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: BIOFILMES, SORO DE LEITE, EMBALAGENS DE ALIMENTOS, MOVIMENTO BROWNIANO

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      AGUDELO-CUARTAS, Camilo et al. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, v. 358, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111661. Acesso em: 28 maio 2024.
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      Agudelo-Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Hernandez, H. (2023). Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface. Journal of Food Engineering, 358, 1-8. doi:10.1016/j.jfoodeng.2023.111661
    • NLM

      Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
    • Vancouver

      Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H. Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface [Internet]. Journal of Food Engineering. 2023 ; 358 1-8.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111661
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: SEPARAÇÃO SÓLIDO-LÍQUIDO, ÓLEO DE SOJA, ETANOL, BIODIESEL

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      BARBOSA, Flávia da Silva et al. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil. Journal of Food Engineering, v. 348, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111456. Acesso em: 28 maio 2024.
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      Barbosa, F. da S., Capellini, M. C., Souza, I. C. R., Aracava, K. K., Basso, R. C., & Rodrigues, C. E. da C. (2023). Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil. Journal of Food Engineering, 348, 1-11. doi:10.1016/j.jfoodeng.2023.111456
    • NLM

      Barbosa F da S, Capellini MC, Souza ICR, Aracava KK, Basso RC, Rodrigues CE da C. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil [Internet]. Journal of Food Engineering. 2023 ; 348 1-11.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111456
    • Vancouver

      Barbosa F da S, Capellini MC, Souza ICR, Aracava KK, Basso RC, Rodrigues CE da C. Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil [Internet]. Journal of Food Engineering. 2023 ; 348 1-11.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111456
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: BIOFILMES, AMIDO, MANDIOCA, QUITOSANA, PITANGA

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      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: 28 maio 2024.
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      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
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      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 maio 28 ] 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 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, MICROENCAPSULAÇÃO, VITAMINA D

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      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: 28 maio 2024.
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      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
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      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 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
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      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 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA

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      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: 28 maio 2024.
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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
    • 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 maio 28 ] 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 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, GELATINA, NANOPARTÍCULAS, QUITOSANA

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      DAMMAK, Ilyes e LOURENÇO, Rodrigo Vinicius e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, v. 240, n. Ja 2019, p. 9-20, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.002. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] 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 et al. 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, v. 240, n. Ja 2019, p. 145-152, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.029. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.029
  • 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 e SANJUÁN, Neus. Opening up the black box: a systematic literature review of life cycle assessment in alternative food processing technologies. Journal of Food Engineering, v. 250, p. 33-45, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.01.010. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] 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 et al. Modeling of convective drying of cornstarch-alginate gel slabs. Journal of Food Engineering, v. 250, p. 9-17, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.01.015. Acesso em: 28 maio 2024.
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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
    • NLM

      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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.01.015
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: BIOPOLÍMEROS, QUITOSANA, LECITINAS, REOLOGIA

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      DAMMAK, Ilyes e 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, v. 229, p. 12-20, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.09.022. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
  • Source: Journal of Food Engineering. Unidade: FZEA

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

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      OLIVEIRA, Naila Albertina de et al. Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent. Journal of Food Engineering, v. 224, p. 148-155, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.12.021. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.12.021
  • Source: Journal of Food Engineering. Unidade: FZEA

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

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      DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, v. 229, p. 2-11, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.11.001. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] 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 e SOBRAL, Paulo José do Amaral. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, v. No 2018, p. 33-43, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.004. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] 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 et al. Biaxial extensional viscosity in wheat flour dough during baking. Journal of Food Engineering, v. 236, p. 29-35, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.007. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] 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 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: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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 maio 28 ] 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 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, v. 192, n. Ja 2017, p. 93-102, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.08.001. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.08.001
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, GELATINA, BIOPOLÍMEROS, ANTIOXIDANTES, ÓLEOS ESSENCIAIS

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      PÉREZ CÓRDOBA, Luis Jaime e 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, v. No 2017, p. 47-53, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.05.023. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] 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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: AMIDO, SECAGEM DE ALIMENTOS, FLUIDIZAÇÃO, ENGENHARIA DE ALIMENTOS

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      DACANAL, Gustavo César et al. Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, v. 181, p. 67-83, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.03.004. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] Available from: https://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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.004
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), ANTIOXIDANTES, ADITIVOS ALIMENTARES, ENGENHARIA DE ALIMENTOS

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      BORRIN, Thais Ribeiro et al. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, v. 169, n. Ja 2016, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.08.012. Acesso em: 28 maio 2024.
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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
    • NLM

      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.[citado 2024 maio 28 ] Available from: https://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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.08.012
  • Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: GEOMETRIA E MODELAGEM COMPUTACIONAL, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, GRÃOS, CAFÉ

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      ROSA, Robson Humberto et al. Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system. Journal of Food Engineering, v. 176, p. 88-96, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.07.002. Acesso em: 28 maio 2024.
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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.[citado 2024 maio 28 ] Available from: https://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.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.07.002

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