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Filtros : "Journal of Food Engineering" Limpar

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  • Artigo de periodico

    Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties (2018)

    Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Augusto, Pedro Esteves Duarte

    Source: Journal of Food Engineering. Unidade: ESALQ

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

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    • ABNT

      MIANO, Alberto Claudio e SABADOTI, Viviane Deroldo e AUGUSTO, Pedro Esteves Duarte. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties. Journal of Food Engineering, v. 225, p. 53-61, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.01.015. Acesso em: 18 abr. 2024.

    • APA

      Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2018). Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties. Journal of Food Engineering, 225, 53-61. doi:10.1016/j.jfoodeng.2018.01.015

    • NLM

      Miano AC, Sabadoti VD, Augusto PED. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties [Internet]. Journal of Food Engineering. 2018 ; 225 53-61.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.01.015

    • Vancouver

      Miano AC, Sabadoti VD, Augusto PED. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties [Internet]. Journal of Food Engineering. 2018 ; 225 53-61.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.01.015

  • Artigo de periodico

    Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties (2018)

    Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte

    Source: Journal of Food Engineering. Unidade: ESALQ

    Subjects: ABÓBORA, CINÉTICA, ETANOL, SECAGEM DE ALIMENTOS

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    • ABNT

      ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, v. 233, p. 17-27, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.03.028. Acesso em: 18 abr. 2024.

    • APA

      Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, 233, 17-27. doi:10.1016/j.jfoodeng.2018.03.028

    • NLM

      Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028

    • Vancouver

      Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028

  • Artigo de periodico

    Green coffee extracts rich in diterpenes: process optimization of pressurized liquid extraction using ethanol as solvent (2018)

    Oliveira, Naila Albertina de; Cornelio-Santiago, Heber P; Fukumasu, Heidge; Oliveira, Alessandra Lopes de

    Source: Journal of Food Engineering. Unidade: FZEA

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

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    • ABNT

      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: 18 abr. 2024.

    • APA

      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.[citado 2024 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.12.021

  • Artigo de periodico

    Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation (2018)

    Dammak, Ilyes; Sobral, Paulo José do Amaral

    Source: Journal of Food Engineering. Unidade: FZEA

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

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    • ABNT

      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: 18 abr. 2024.

    • APA

      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 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001

  • Artigo de periodico

    Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions (2018)

    Dammak, Ilyes; Sobral, Paulo José do Amaral

    Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: BIOPOLÍMEROS, MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS)

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    • ABNT

      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: 18 abr. 2024.

    • APA

      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.[citado 2024 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004

  • Artigo de periodico

    Biaxial extensional viscosity in wheat flour dough during baking (2018)

    Vanin, Fernanda Maria ; Lucas, T.; Trystram, G.; Michon, C

    Source: Journal of Food Engineering. Unidade: FZEA

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

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    • ABNT

      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: 18 abr. 2024.

    • APA

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

    • NLM

      Vanin FM, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking [Internet]. Journal of Food Engineering. 2018 ; 236 29-35.[citado 2024 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.007

  • 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

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    • 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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.01.019

  • Artigo de periodico

    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 (2017)

    Gomes, Graziela Veiga de Lara; Sola, Mirella Roberta; Marostegan, Luís Fernando Paulatti; Jange, Camila Garcia; Cazado, Camila Pinheiro Silva; Pinheiro, Ana C.; Vicente, António A.; Pinho, Samantha Cristina de

    Source: Journal of Food Engineering. Unidade: FZEA

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

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    • ABNT

      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: 18 abr. 2024.

    • APA

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

    • NLM

      Gomes GV de L, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC de. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method [Internet]. Journal of Food Engineering. 2017 ; 192( Ja 2017): 93-102.[citado 2024 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.08.001

  • Artigo de periodico

    Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds (2017)

    Pérez Córdoba, Luis Jaime; Sobral, Paulo José do Amaral

    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: 18 abr. 2024.

    • APA

      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 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023

  • 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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      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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024

  • Artigo de periodico

    Effects of pulsating air flow in fluid bed agglomeration of starch particles (2016)

    Dacanal, Gustavo César; Feltre, Gabriela; Pavani, Marília Gusman Thomazi; Menegalli, Florencia Cecilia

    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: 18 abr. 2024.

    • APA

      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 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.004

  • Artigo de periodico

    Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability (2016)

    Borrin, Thais Ribeiro; Georges, Eduarda L.; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de

    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: 18 abr. 2024.

    • APA

      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 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.08.012

  • Artigo de periodico

    Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system (2016)

    Rosa, Robson Humberto; Atzingen, Gustavo Voltani von; Belandria, V.; Oliveira, Alessandra Lopes de; Bostyn, Stephane; Rabi, José Antonio

    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: 18 abr. 2024.

    • APA

      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 abr. 18 ] 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 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.07.002

  • 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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      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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.03.029

  • Artigo de periodico

    Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying (2016)

    Davila, Rosa Fabiana Zabalaga; La Fuente Arias, Carla Ivonne ; Tadini, Carmen Cecília

    Source: Journal of Food Engineering. Unidade: EP

    Subjects: BANANA, SECAGEM DE ALIMENTOS

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    • ABNT

      DAVILA, Rosa Fabiana Zabalaga e LA FUENTE ARIAS, Carla Ivonne e TADINI, Carmen Cecília. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, v. 187, p. 62-69, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.04.020. Acesso em: 18 abr. 2024.

    • APA

      Davila, R. F. Z., La Fuente Arias, C. I., & Tadini, C. C. (2016). Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, 187, 62-69. doi:10.1016/j.jfoodeng.2016.04.020

    • NLM

      Davila RFZ, La Fuente Arias CI, Tadini CC. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying [Internet]. Journal of Food Engineering. 2016 ; 187 62-69.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.04.020

    • Vancouver

      Davila RFZ, La Fuente Arias CI, Tadini CC. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying [Internet]. Journal of Food Engineering. 2016 ; 187 62-69.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.04.020

  • Artigo de periodico

    Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency (2015)

    Franco Peñata, Arlet Patricia ; Yamamoto, Letícia Yukari; Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms

    Source: Journal of Food Engineering. Unidade: EP

    Subjects: DIELÉTRICOS, TECNOLOGIA DE MICRO-ONDAS, ÁGUA, COCO

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    • ABNT

      FRANCO PEÑATA, Arlet Patricia et al. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency. Journal of Food Engineering, v. 155, p. 69-78, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.01.011. Acesso em: 18 abr. 2024.

    • APA

      Franco Peñata, A. P., Yamamoto, L. Y., Tadini, C. C., & Gut, J. A. W. (2015). Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency. Journal of Food Engineering, 155, 69-78. doi:10.1016/j.jfoodeng.2015.01.011

    • NLM

      Franco Peñata AP, Yamamoto LY, Tadini CC, Gut JAW. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency [Internet]. Journal of Food Engineering. 2015 ; 155 69-78.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.01.011

    • Vancouver

      Franco Peñata AP, Yamamoto LY, Tadini CC, Gut JAW. Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency [Internet]. Journal of Food Engineering. 2015 ; 155 69-78.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.01.011

  • Artigo de periodico

    Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization (2015)

    Valencia, Germán Ayala; Moraes, Izabel Cristina Freitas; Hilliou, Loic Hugues Gilles; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral

    Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: NANOPARTÍCULAS, MANDIOCA, REOLOGIA (CARACTERÍSTICAS)

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      VALENCIA, Germán Ayala et al. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization. Journal of Food Engineering, v. 166, p. 174-181, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.06.006. Acesso em: 18 abr. 2024.

    • APA

      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.[citado 2024 abr. 18 ] Available from: https://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.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.06.006

  • Artigo de periodico

    Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration (2015)

    Flaker, Christian Humberto Caicedo; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral

    Source: 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 et al. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration. Journal of Food Engineering, v. 167, p. 65-70, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2014.11.009. Acesso em: 18 abr. 2024.

    • 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.[citado 2024 abr. 18 ] Available from: https://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.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.11.009

  • 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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.08.007

  • Artigo de periodico

    Continuous HTST pasteurization of liquid foods with plate heat exchangers: mathematical modeling and experimental validation using a time–temperature integrator (2014)

    Aguiar, Helena de Fazio; Gut, Jorge Andrey Wilhelms

    Source: Journal of Food Engineering. Unidade: EP

    Subjects: PASTEURIZAÇÃO, MODELOS MATEMÁTICOS, TRANSFERÊNCIA DE CALOR

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    • ABNT

      AGUIAR, Helena de Fazio e GUT, Jorge Andrey Wilhelms. Continuous HTST pasteurization of liquid foods with plate heat exchangers: mathematical modeling and experimental validation using a time–temperature integrator. Journal of Food Engineering, v. 123, p. 78-86, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.09.022. Acesso em: 18 abr. 2024.

    • APA

      Aguiar, H. de F., & Gut, J. A. W. (2014). Continuous HTST pasteurization of liquid foods with plate heat exchangers: mathematical modeling and experimental validation using a time–temperature integrator. Journal of Food Engineering, 123, 78-86. doi:10.1016/j.jfoodeng.2013.09.022

    • NLM

      Aguiar H de F, Gut JAW. Continuous HTST pasteurization of liquid foods with plate heat exchangers: mathematical modeling and experimental validation using a time–temperature integrator [Internet]. Journal of Food Engineering. 2014 ; 123 78-86.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.09.022

    • Vancouver

      Aguiar H de F, Gut JAW. Continuous HTST pasteurization of liquid foods with plate heat exchangers: mathematical modeling and experimental validation using a time–temperature integrator [Internet]. Journal of Food Engineering. 2014 ; 123 78-86.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.09.022

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