ReP USP - Resultado da busca

Artigo de periodico
Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice (2024)
Amaro, Kaiky Cesar ; Russo, Guilherme ; Fan, Danielle Lu; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: Food and Bioproducts Processing. Unidade: EP
Subjects: TRANSFERÊNCIA DE CALOR, PECTINA, VITAMINA C
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARO, Kaiky Cesar et al. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, v. 144, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.01.015. Acesso em: 10 out. 2024.
APA
Amaro, K. C., Russo, G., Fan, D. L., Gut, J. A. W., & Tadini, C. C. (2024). Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, 144, 1-12. doi:10.1016/j.fbp.2024.01.015
NLM
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
Vancouver
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
Artigo de periodico
Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry (2024)
Fortes, Nilo Henrique Meira ; Plana-Fattori, Artemio ; Gut, Jorge Andrey Wilhelms
Source: International Journal of Thermal Sciences. Unidade: EP
Subjects: TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FORTES, Nilo Henrique Meira e PLANA-FATTORI, Artemio e GUT, Jorge Andrey Wilhelms. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. International Journal of Thermal Sciences, v. 200, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ijthermalsci.2024.108943. Acesso em: 10 out. 2024.
APA
Fortes, N. H. M., Plana-Fattori, A., & Gut, J. A. W. (2024). Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. International Journal of Thermal Sciences, 200, 1-14. doi:10.1016/j.ijthermalsci.2024.108943
NLM
Fortes NHM, Plana-Fattori A, Gut JAW. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry [Internet]. International Journal of Thermal Sciences. 2024 ; 200 1-14.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.ijthermalsci.2024.108943
Vancouver
Fortes NHM, Plana-Fattori A, Gut JAW. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry [Internet]. International Journal of Thermal Sciences. 2024 ; 200 1-14.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.ijthermalsci.2024.108943
Artigo de periodico
Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow (2024)
Oishi, Tamires Kawahara ; Pouzada, Eduardo Victor dos Santos ; Gut, Jorge Andrey Wilhelms ; Vijaya, Raghavan
Source: Brazilian Journal of Chemical Engineering. Unidade: EP
Subjects: TRANSFERÊNCIA DE CALOR, CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OISHI, Tamires Kawahara et al. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, v. 41, n. 1, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1007/s43153-024-00450-2. Acesso em: 10 out. 2024.
APA
Oishi, T. K., Pouzada, E. V. dos S., Gut, J. A. W., & Vijaya, R. (2024). Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, 41( 1), 1-10. doi:10.1007/s43153-024-00450-2
NLM
Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2024 out. 10 ] Available from: https://doi.org/10.1007/s43153-024-00450-2
Vancouver
Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2024 out. 10 ] Available from: https://doi.org/10.1007/s43153-024-00450-2
Artigo de periodico
Response to “non-thermal microwave effects”: conceptual and methodological problems” (2022)
Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: TRANSFERÊNCIA DE CALOR, CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms. Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, v. 390, n. 1, p. 1-3, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133216. Acesso em: 10 out. 2024.
APA
Gut, J. A. W. (2022). Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, 390( 1), 1-3. doi:10.1016/j.foodchem.2022.133216
NLM
Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216
Vancouver
Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216
Artigo de periodico
Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements (2022)
Cavalcanti, Rodrigo Nunes ; Barbosa, Vitor Pereira ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: Measurement: Food. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, CONDUTIVIDADE ELÉTRICA, ESPECTROSCOPIA ELETRÔNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALCANTI, Rodrigo Nunes et al. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, v. 14, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2024.100158. Acesso em: 10 out. 2024.
APA
Cavalcanti, R. N., Barbosa, V. P., Gut, J. A. W., & Tadini, C. C. (2022). Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, 14, 1-14. doi:10.1016/j.meafoo.2024.100158DOI
NLM
Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158
Vancouver
Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158
Artigo de periodico
The importance of heating unit operations in the food industry to obtain safe and high-quality products (2022)
Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms
Source: Frontiers in Nutrition. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, TRATAMENTO TÉRMICO, PASTEURIZAÇÃO, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, v. 9, p. 1-6, 2022Tradução . . Disponível em: https://doi.org/10.3389/fnut.2022.853638. Acesso em: 10 out. 2024.
APA
Tadini, C. C., & Gut, J. A. W. (2022). The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, 9, 1-6. doi:10.3389/fnut.2022.853638
NLM
Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2024 out. 10 ] Available from: https://doi.org/10.3389/fnut.2022.853638
Vancouver
Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2024 out. 10 ] Available from: https://doi.org/10.3389/fnut.2022.853638
Artigo de periodico
An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase (2022)
Costa, Henrique Coutinho de Barcelos ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Gut, Jorge Andrey Wilhelms ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins
Source: Journal of Food Engineering. Unidade: EP
Subjects: AÇAÍ, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, PEROXIDASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Henrique Coutinho de Barcelos et al. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, v. 314, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110799. Acesso em: 10 out. 2024.
APA
Costa, H. C. de B., Cavalcante, T. A. B. B., Gut, J. A. W., Silva, D. de O., & Vieira, L. G. M. (2022). An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, 314, 1-13. doi:10.1016/j.jfoodeng.2021.110799
NLM
Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799
Vancouver
Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799
Artigo de periodico
Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization (2021)
Oishi, Tamires Kawahara ; Gut, Jorge Andrey Wilhelms
Source: Journal International Journal of Food Engineering. Unidade: EP
Subjects: MANGA, PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OISHI, Tamires Kawahara e GUT, Jorge Andrey Wilhelms. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, v. 17, n. 9, p. 737–745, 2021Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2020-0335. Acesso em: 10 out. 2024.
APA
Oishi, T. K., & Gut, J. A. W. (2021). Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, 17( 9), 737–745. doi:10.1515/ijfe-2020-0335
NLM
Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2024 out. 10 ] Available from: https://doi.org/10.1515/ijfe-2020-0335
Vancouver
Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2024 out. 10 ] Available from: https://doi.org/10.1515/ijfe-2020-0335
Artigo de periodico
Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp (2021)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms ; Dimitrakis, Georgios ; Curet, Sebastien ; Boillereaux, Lionel
Source: Foods. Unidade: EP
Subjects: CAMARÃO, AQUECIMENTO, TECNOLOGIA DE MICRO-ONDAS, TERCEIRA DIMENSÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, v. 10, n. 8, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10081903. Acesso em: 10 out. 2024.
APA
Siguemoto, É. S., Gut, J. A. W., Dimitrakis, G., Curet, S., & Boillereaux, L. (2021). Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, 10( 8), 1-16. doi:10.3390/foods10081903
NLM
Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 out. 10 ] Available from: https://doi.org/10.3390/foods10081903
Vancouver
Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 out. 10 ] Available from: https://doi.org/10.3390/foods10081903
Artigo de periodico
Microbiological feasibility of microwave processing of coconut water (2021)
Pinto, Raquel Oliveira Medrado; Nascimento, Renata B. do; Jermolovicius, Luiz Alberto ; Jurkiewicz, Cynthia Hyppolito ; Gut, Jorge Andrey Wilhelms ; Pinto, Uelinton Manoel ; Landgraf, Mariza
Source: Food Science and Technology. Unidades: EP, FCF
Subjects: ESPOROS BACTERIANOS, ÁGUA, COCO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Raquel Oliveira Medrado et al. Microbiological feasibility of microwave processing of coconut water. Food Science and Technology, v. 145, p. 1-7 art. 111344, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111344. Acesso em: 10 out. 2024.
APA
Pinto, R. O. M., Nascimento, R. B. do, Jermolovicius, L. A., Jurkiewicz, C. H., Gut, J. A. W., Pinto, U. M., & Landgraf, M. (2021). Microbiological feasibility of microwave processing of coconut water. Food Science and Technology, 145, 1-7 art. 111344. doi:10.1016/j.lwt.2021.111344
NLM
Pinto ROM, Nascimento RB do, Jermolovicius LA, Jurkiewicz CH, Gut JAW, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water [Internet]. Food Science and Technology. 2021 ; 145 1-7 art. 111344.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.111344
Vancouver
Pinto ROM, Nascimento RB do, Jermolovicius LA, Jurkiewicz CH, Gut JAW, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water [Internet]. Food Science and Technology. 2021 ; 145 1-7 art. 111344.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.111344
Artigo de periodico
A moving horizon rescheduling framework for continuous nonlinear processes with disturbances (2021)
Franzoi, Robert E; Menezes, Brenno Castrillon ; Kelly, Jeffrey Dean; Gut, Jorge Andrey Wilhelms
Source: Chemical Engineering Research and Design. Unidade: EP
Subjects: MODELOS MATEMÁTICOS, MODELOS NÃO LINEARES, PROCESSOS CONTÍNUOS, SOFTWARES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANZOI, Robert E et al. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, v. 174, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cherd.2021.08.007. Acesso em: 10 out. 2024.
APA
Franzoi, R. E., Menezes, B. C., Kelly, J. D., & Gut, J. A. W. (2021). A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, 174. doi:10.1016/j.cherd.2021.08.007
NLM
Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007
Vancouver
Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007
Artigo de periodico
Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)
Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 10 out. 2024.
APA
Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911
NLM
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Vancouver
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Artigo de periodico
Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity (2021)
Kubo, Mirian Tiaki Kaneiwa ; Reis, Bruno Henrique Gomes dos; Sato, Laura Naomi Isozaki; Gut, Jorge Andrey Wilhelms
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: LEITE DE SOJA, INIBIDORES DE ENZIMAS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, v. 145, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111275. Acesso em: 10 out. 2024.
APA
Kubo, M. T. K., Reis, B. H. G. dos, Sato, L. N. I., & Gut, J. A. W. (2021). Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, 145, 1-10. doi:10.1016/j.lwt.2021.111275
NLM
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275
Vancouver
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275
Artigo de periodico
Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp (2021)
Costa, Henrique Coutinho de Barcelos ; Siguemoto, Érica Sayuri ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins ; Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Henrique Coutinho de Barcelos et al. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.128287. Acesso em: 10 out. 2024.
APA
Costa, H. C. de B., Siguemoto, É. S., Cavalcante, T. A. B. B., Silva, D. de O., Vieira, L. G. M., & Gut, J. A. W. (2021). Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, 341, 1-9. doi:10.1016/j.foodchem.2020.128287
NLM
Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287
Vancouver
Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287
Artigo de periodico
Cutpoint temperature surrogate modeling for distillation yields and properties (2020)
Franzoi Junior, Robert Eduard; Menezes, Brenno Castrillon ; Kelly, Jeffrey D; Gut, Jorge Andrey Wilhelms ; Grossmann, Ignacio
Source: Industrial & Engineering Chemistry Research. Unidade: EP
Subjects: DESTILAÇÃO, TECNOLOGIA PETROQUÍMICA, GEOMETRIA E MODELAGEM COMPUTACIONAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANZOI JUNIOR, Robert Eduard et al. Cutpoint temperature surrogate modeling for distillation yields and properties. Industrial & Engineering Chemistry Research, v. 59, p. 18616–18628, 2020Tradução . . Disponível em: https://doi.org/10.1021/acs.iecr.0c02868. Acesso em: 10 out. 2024.
APA
Franzoi Junior, R. E., Menezes, B. C., Kelly, J. D., Gut, J. A. W., & Grossmann, I. (2020). Cutpoint temperature surrogate modeling for distillation yields and properties. Industrial & Engineering Chemistry Research, 59, 18616–18628. doi:10.1021/acs.iecr.0c02868
NLM
Franzoi Junior RE, Menezes BC, Kelly JD, Gut JAW, Grossmann I. Cutpoint temperature surrogate modeling for distillation yields and properties [Internet]. Industrial & Engineering Chemistry Research. 2020 ; 59 18616–18628.[citado 2024 out. 10 ] Available from: https://doi.org/10.1021/acs.iecr.0c02868
Vancouver
Franzoi Junior RE, Menezes BC, Kelly JD, Gut JAW, Grossmann I. Cutpoint temperature surrogate modeling for distillation yields and properties [Internet]. Industrial & Engineering Chemistry Research. 2020 ; 59 18616–18628.[citado 2024 out. 10 ] Available from: https://doi.org/10.1021/acs.iecr.0c02868
Artigo de periodico
Correction of residence time distribution measurements for short holding times in pasteurization processes (2020)
Fortes, Nilo Henrique Meira ; Gut, Jorge Andrey Wilhelms
Source: International Journal of Food Engineering. Unidade: EP
Subjects: CONVOLUÇÕES, PASTEURIZAÇÃO, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FORTES, Nilo Henrique Meira e GUT, Jorge Andrey Wilhelms. Correction of residence time distribution measurements for short holding times in pasteurization processes. International Journal of Food Engineering, v. 17, n. 1, p. 11–26, 2020Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2020-0109. Acesso em: 10 out. 2024.
APA
Fortes, N. H. M., & Gut, J. A. W. (2020). Correction of residence time distribution measurements for short holding times in pasteurization processes. International Journal of Food Engineering, 17( 1), 11–26. doi:10.1515/ijfe-2020-0109
NLM
Fortes NHM, Gut JAW. Correction of residence time distribution measurements for short holding times in pasteurization processes [Internet]. International Journal of Food Engineering. 2020 ; 17( 1): 11–26.[citado 2024 out. 10 ] Available from: https://doi.org/10.1515/ijfe-2020-0109
Vancouver
Fortes NHM, Gut JAW. Correction of residence time distribution measurements for short holding times in pasteurization processes [Internet]. International Journal of Food Engineering. 2020 ; 17( 1): 11–26.[citado 2024 out. 10 ] Available from: https://doi.org/10.1515/ijfe-2020-0109
Artigo de periodico
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review (2020)
Kubo, Mirian Tiaki Kaneiwa ; Siguemoto, Erica Sayuri ; Funcia, Eduardo dos Santos ; Augusto, Pedro Esteves Duarte ; Curet, S; Boillereaux, L; Sastry, S.K; Gut, Jorge Andrey Wilhelms
Source: Current Opinion in Food Science. Unidades: ESALQ, EP
Subjects: AQUECIMENTO, INIBIDORES DE ENZIMAS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, v. 35, p. 36-48, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.01.004. Acesso em: 10 out. 2024.
APA
Kubo, M. T. K., Siguemoto, E. S., Funcia, E. dos S., Augusto, P. E. D., Curet, S., Boillereaux, L., et al. (2020). Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, 35, 36-48. doi:10.1016/j.cofs.2020.01.004
NLM
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Vancouver
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Artigo de periodico
Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating (2020)
Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms ; Sastry, Sudhir K
Source: Food and Bioprocess Technology. Unidade: EP
Subjects: ENZIMAS, SUCOS DE FRUTAS, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms e SASTRY, Sudhir K. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating. Food and Bioprocess Technology, v. 13, p. 1206–1214, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11947-020-02478-x. Acesso em: 10 out. 2024.
APA
Funcia, E. dos S., Gut, J. A. W., & Sastry, S. K. (2020). Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating. Food and Bioprocess Technology, 13, 1206–1214. doi:10.1007/s11947-020-02478-x
NLM
Funcia E dos S, Gut JAW, Sastry SK. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating [Internet]. Food and Bioprocess Technology. 2020 ;13 1206–1214.[citado 2024 out. 10 ] Available from: https://doi.org/10.1007/s11947-020-02478-x
Vancouver
Funcia E dos S, Gut JAW, Sastry SK. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating [Internet]. Food and Bioprocess Technology. 2020 ;13 1206–1214.[citado 2024 out. 10 ] Available from: https://doi.org/10.1007/s11947-020-02478-x
Artigo de periodico
Residence time distribution of a capillary microreactor used for pharmaceutical synthesis (2020)
Siguemoto, Érica Sayuri ; Reche, Leandro Leite; Gut, Jorge Andrey Wilhelms ; Palma, Mauri Sérgio Alves
Source: Chemical Engineering Technology. Unidades: EP, FCF
Assunto: FÁRMACOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Residence time distribution of a capillary microreactor used for pharmaceutical synthesis. Chemical Engineering Technology, v. 43, n. 3, p. 429–435, 2020Tradução . . Disponível em: https://doi.org/10.1002/ceat.201900478. Acesso em: 10 out. 2024.
APA
Siguemoto, É. S., Reche, L. L., Gut, J. A. W., & Palma, M. S. A. (2020). Residence time distribution of a capillary microreactor used for pharmaceutical synthesis. Chemical Engineering Technology, 43( 3), 429–435. doi:10.1002/ceat.201900478
NLM
Siguemoto ÉS, Reche LL, Gut JAW, Palma MSA. Residence time distribution of a capillary microreactor used for pharmaceutical synthesis [Internet]. Chemical Engineering Technology. 2020 ; 43( 3): 429–435.[citado 2024 out. 10 ] Available from: https://doi.org/10.1002/ceat.201900478
Vancouver
Siguemoto ÉS, Reche LL, Gut JAW, Palma MSA. Residence time distribution of a capillary microreactor used for pharmaceutical synthesis [Internet]. Chemical Engineering Technology. 2020 ; 43( 3): 429–435.[citado 2024 out. 10 ] Available from: https://doi.org/10.1002/ceat.201900478
Artigo de periodico
Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools (2019)
Cavalcanti, Rodrigo Nunes ; Balthazar, Celso Fasura ; Esmerino, Erick A ; Freitas, Mônica Q; Silva, Marcia Cristina; Raices, Renata S. L; Gut, Jorge Andrey Wilhelms ; Cruz, Adriano Gomes da ; Tadini, Carmen Cecília
Source: International Dairy Journal Volume 97, October 2019, Pages 120-130. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, LEITE, QUIMIOMETRIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALCANTI, Rodrigo Nunes et al. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. International Dairy Journal Volume 97, October 2019, Pages 120-130, v. 97, p. 120-130, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2019.05.018. Acesso em: 10 out. 2024.
APA
Cavalcanti, R. N., Balthazar, C. F., Esmerino, E. A., Freitas, M. Q., Silva, M. C., Raices, R. S. L., et al. (2019). Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. International Dairy Journal Volume 97, October 2019, Pages 120-130, 97, 120-130. doi:10.1016/j.idairyj.2019.05.018
NLM
Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Gut JAW, Cruz AG da, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools [Internet]. International Dairy Journal Volume 97, October 2019, Pages 120-130. 2019 ; 97 120-130.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.idairyj.2019.05.018
Vancouver
Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Gut JAW, Cruz AG da, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools [Internet]. International Dairy Journal Volume 97, October 2019, Pages 120-130. 2019 ; 97 120-130.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.idairyj.2019.05.018

USP Schools

ReP

Filtros

Departament

Authors

USP affiliated authors

Date published

Subjects

Source title

Publisher

Conference titles

Countries/Territories

Funding Agencies

Indexado em

Normalized affiliation

Non normalized affiliation

Countries of institutions of collaboration