ReP USP - Resultado da busca

Artigo de periodico
Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.) (2006)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Machoshvili, Irene Alexeevna; Vessoni Penna, Thereza Christina
Source: Brazilian Journal of Food Technology. Unidades: EP, FCF
Subjects: BANANA, CINÉTICA, ENGENHARIA DE ALIMENTOS, PEROXIDASE, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.). Brazilian Journal of Food Technology, v. 9, n. Ja/Mar. 2006, p. 77-82, 2006Tradução . . Disponível em: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf. Acesso em: 18 nov. 2024.
APA
Ditchfield, C., Tadini, C. C., Machoshvili, I. A., & Vessoni Penna, T. C. (2006). Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.). Brazilian Journal of Food Technology, 9( Ja/Mar. 2006), 77-82. Recuperado de http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf
NLM
Ditchfield C, Tadini CC, Machoshvili IA, Vessoni Penna TC. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.) [Internet]. Brazilian Journal of Food Technology. 2006 ; 9( Ja/Mar. 2006): 77-82.[citado 2024 nov. 18 ] Available from: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf
Vancouver
Ditchfield C, Tadini CC, Machoshvili IA, Vessoni Penna TC. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.) [Internet]. Brazilian Journal of Food Technology. 2006 ; 9( Ja/Mar. 2006): 77-82.[citado 2024 nov. 18 ] Available from: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf
Trabalho de evento
Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process (2005)
Ditchfield, Cynthia ; Machoshvili, Irene Alexeevna; Vessoni Penna, Thereza Christina; Tadini, Carmen Cecília
Source: Proceedings. Conference titles: Mercosur Congress on Chemical Engineering. Unidades: FCF, EP
Subjects: ATIVAÇÃO ENZIMÁTICA, BANANA (TRATAMENTO TÉRMICO), CINÉTICA, ENGENHARIA DE ALIMENTOS, PASTEURIZAÇÃO, PEROXIDASE, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. 2005, Anais.. Rio de Janeiro: ENPROMER, 2005. . Acesso em: 18 nov. 2024.
APA
Ditchfield, C., Machoshvili, I. A., Vessoni Penna, T. C., & Tadini, C. C. (2005). Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. In Proceedings. Rio de Janeiro: ENPROMER.
NLM
Ditchfield C, Machoshvili IA, Vessoni Penna TC, Tadini CC. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. Proceedings. 2005 ;[citado 2024 nov. 18 ]
Vancouver
Ditchfield C, Machoshvili IA, Vessoni Penna TC, Tadini CC. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. Proceedings. 2005 ;[citado 2024 nov. 18 ]
Trabalho de evento-resumo
Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process (2005)
Ditchfield, Cynthia ; Machoshvili, Irene Alexeevna; Vessoni Penna, Thereza Christina; Tadini, Carmen Cecília
Source: Abstracts. Conference titles: Mercosur Congress on Chemical Engineering. Unidades: EP, FCF
Subjects: ATIVAÇÃO ENZIMÁTICA, BANANA (TRATAMENTO TÉRMICO), CINÉTICA, ENGENHARIA DE ALIMENTOS, PASTEURIZAÇÃO, PEROXIDASE, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. 2005, Anais.. Rio de Janeiro: ENPROMER, 2005. . Acesso em: 18 nov. 2024.
APA
Ditchfield, C., Machoshvili, I. A., Vessoni Penna, T. C., & Tadini, C. C. (2005). Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. In Abstracts. Rio de Janeiro: ENPROMER.
NLM
Ditchfield C, Machoshvili IA, Vessoni Penna TC, Tadini CC. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. Abstracts. 2005 ;[citado 2024 nov. 18 ]
Vancouver
Ditchfield C, Machoshvili IA, Vessoni Penna TC, Tadini CC. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. Abstracts. 2005 ;[citado 2024 nov. 18 ]

USP Schools

ReP

Filtros

Subjects