ReP USP - Resultado da busca

Artigo de periodico
Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison (2024)
Ramos, Paulo Rodolfo; Vicentini-Polette, Carolina Medeiros ; Mazalli, Mônica Roberta ; Caneppele, Fernando de Lima ; Oliveira, Alessandra Lopes de
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: SEPARAÇÃO LÍQUIDO-LÍQUIDO, ÓLEO DE SOJA, ETANOL, EXTRAÇÃO DE LÍQUIDOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAMOS, Paulo Rodolfo et al. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison. Journal of Food Process Engineering, v. 47, n. 2, p. 1-19, 2024Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14562. Acesso em: 19 nov. 2025.
APA
Ramos, P. R., Vicentini-Polette, C. M., Mazalli, M. R., Caneppele, F. de L., & Oliveira, A. L. de. (2024). Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison. Journal of Food Process Engineering, 47( 2), 1-19. doi:10.1111/jfpe.14562
NLM
Ramos PR, Vicentini-Polette CM, Mazalli MR, Caneppele F de L, Oliveira AL de. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison [Internet]. Journal of Food Process Engineering. 2024 ; 47( 2): 1-19.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.14562
Vancouver
Ramos PR, Vicentini-Polette CM, Mazalli MR, Caneppele F de L, Oliveira AL de. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison [Internet]. Journal of Food Process Engineering. 2024 ; 47( 2): 1-19.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.14562
Artigo de periodico
Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites (2024)
Feltes, Giovana; Ballen, Sandra Cristina ; Soares, Andrey Coatrini ; Soares, Juliana Coatrini ; Paroul, Natalia ; Steffens, Juliana ; Steffens, Clarice
Fonte: Journal of Food Process Engineering. Unidade: IFSC
Assuntos: MORANGO, NANOCOMPOSITOS, ALIMENTOS, SENSOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FELTES, Giovana et al. Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites. Journal of Food Process Engineering, v. 47, n. Ja 2024, 2024Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14501. Acesso em: 19 nov. 2025.
APA
Feltes, G., Ballen, S. C., Soares, A. C., Soares, J. C., Paroul, N., Steffens, J., & Steffens, C. (2024). Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites. Journal of Food Process Engineering, 47( Ja 2024). doi:10.1111/jfpe.14501
NLM
Feltes G, Ballen SC, Soares AC, Soares JC, Paroul N, Steffens J, Steffens C. Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites [Internet]. Journal of Food Process Engineering. 2024 ; 47( Ja 2024):[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.14501
Vancouver
Feltes G, Ballen SC, Soares AC, Soares JC, Paroul N, Steffens J, Steffens C. Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites [Internet]. Journal of Food Process Engineering. 2024 ; 47( Ja 2024):[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.14501
Artigo de periodico
Soybean oil deacidification by liquid-liquid extraction using hydrous ethanol (2022)
Sá, Letícia Andrade de; Capellini, Maria Carolina ; Rodrigues, Christianne Elisabete da Costa ; Meirelles, Antonio José de Almeida
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: SEPARAÇÃO LÍQUIDO-LÍQUIDO, ÓLEO DE SOJA, ETANOL, OPERAÇÕES UNITÁRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SÁ, Letícia Andrade de et al. Soybean oil deacidification by liquid-liquid extraction using hydrous ethanol. Journal of Food Process Engineering, v. 45, n. 7, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13523. Acesso em: 19 nov. 2025.
APA
Sá, L. A. de, Capellini, M. C., Rodrigues, C. E. da C., & Meirelles, A. J. de A. (2022). Soybean oil deacidification by liquid-liquid extraction using hydrous ethanol. Journal of Food Process Engineering, 45( 7), 1-11. doi:10.1111/jfpe.13523
NLM
Sá LA de, Capellini MC, Rodrigues CE da C, Meirelles AJ de A. Soybean oil deacidification by liquid-liquid extraction using hydrous ethanol [Internet]. Journal of Food Process Engineering. 2022 ; 45( 7): 1-11.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13523
Vancouver
Sá LA de, Capellini MC, Rodrigues CE da C, Meirelles AJ de A. Soybean oil deacidification by liquid-liquid extraction using hydrous ethanol [Internet]. Journal of Food Process Engineering. 2022 ; 45( 7): 1-11.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13523
Artigo de periodico
Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools (2021)
Cuartas, Camilo ; Granda-Restrepo, Diana ; Sobral, Paulo José do Amaral ; Castro, Wilson
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, SOROS, LEITE, QUIMIOMETRIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CUARTAS, Camilo et al. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools. Journal of Food Process Engineering, v. 44, n. 5, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13477. Acesso em: 19 nov. 2025.
APA
Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Castro, W. (2021). Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools. Journal of Food Process Engineering, 44( 5), 1-11. doi:10.1111/jfpe.13477
NLM
Cuartas C, Granda-Restrepo D, Sobral PJ do A, Castro W. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools [Internet]. Journal of Food Process Engineering. 2021 ; 44( 5): 1-11.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13477
Vancouver
Cuartas C, Granda-Restrepo D, Sobral PJ do A, Castro W. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools [Internet]. Journal of Food Process Engineering. 2021 ; 44( 5): 1-11.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13477
Artigo de periodico
Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch (2021)
Puelles-Román, Jeniffer; Barroso, Noadia Genuario; Cruz-Tirado, Jam Pier; Tapia-Blacido, Delia Rita ; Angelats-Silva, Luis M.; Barraza-Jáuregui, Gabriela; Siche, Raul
Fonte: Journal of Food Process Engineering. Unidade: FFCLRP
Assuntos: AMIDO, INDÚSTRIA DE ALIMENTOS, RECOZIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PUELLES-ROMÁN, Jeniffer et al. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering, v. 44, n. 6, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13702. Acesso em: 19 nov. 2025.
APA
Puelles-Román, J., Barroso, N. G., Cruz-Tirado, J. P., Tapia-Blacido, D. R., Angelats-Silva, L. M., Barraza-Jáuregui, G., & Siche, R. (2021). Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering, 44( 6). doi:10.1111/jfpe.13702
NLM
Puelles-Román J, Barroso NG, Cruz-Tirado JP, Tapia-Blacido DR, Angelats-Silva LM, Barraza-Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch [Internet]. Journal of Food Process Engineering. 2021 ; 44( 6):[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13702
Vancouver
Puelles-Román J, Barroso NG, Cruz-Tirado JP, Tapia-Blacido DR, Angelats-Silva LM, Barraza-Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch [Internet]. Journal of Food Process Engineering. 2021 ; 44( 6):[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13702
Artigo de periodico
Water free incorporation of shark liver oil into starch microparticles by supercritical CO2 impregnation at low temperature (2020)
Santos, Débora Nascimento e ; Aredo, Victor; Bazito, Reinaldo Camino ; Oliveira, Alessandra Lopes de
Fonte: Journal of Food Process Engineering. Unidades: IQ, FZEA
Assuntos: ÓLEOS ANIMAIS, TUBARÕES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Débora Nascimento e et al. Water free incorporation of shark liver oil into starch microparticles by supercritical CO2 impregnation at low temperature. Journal of Food Process Engineering, v. 2020, p. 1-13 art. e13541, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13541. Acesso em: 19 nov. 2025.
APA
Santos, D. N. e, Aredo, V., Bazito, R. C., & Oliveira, A. L. de. (2020). Water free incorporation of shark liver oil into starch microparticles by supercritical CO2 impregnation at low temperature. Journal of Food Process Engineering, 2020, 1-13 art. e13541. doi:10.1111/jfpe.13541
NLM
Santos DN e, Aredo V, Bazito RC, Oliveira AL de. Water free incorporation of shark liver oil into starch microparticles by supercritical CO2 impregnation at low temperature [Internet]. Journal of Food Process Engineering. 2020 ; 2020 1-13 art. e13541.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13541
Vancouver
Santos DN e, Aredo V, Bazito RC, Oliveira AL de. Water free incorporation of shark liver oil into starch microparticles by supercritical CO2 impregnation at low temperature [Internet]. Journal of Food Process Engineering. 2020 ; 2020 1-13 art. e13541.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13541
Artigo de periodico
Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method (2020)
Rabi, José Antonio ; Caneppele, Fernando de Lima ; Ribeiro, Rogers ; Dacanal, Gustavo César
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: GEOMETRIA E MODELAGEM COMPUTACIONAL, SIMULAÇÃO (APRENDIZAGEM), ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RABI, José Antonio et al. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method. Journal of Food Process Engineering, v. 43, n. Ja 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13244. Acesso em: 19 nov. 2025.
APA
Rabi, J. A., Caneppele, F. de L., Ribeiro, R., & Dacanal, G. C. (2020). Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method. Journal of Food Process Engineering, 43( Ja 2020), 1-13. doi:10.1111/jfpe.13244
NLM
Rabi JA, Caneppele F de L, Ribeiro R, Dacanal GC. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method [Internet]. Journal of Food Process Engineering. 2020 ; 43( Ja 2020): 1-13.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13244
Vancouver
Rabi JA, Caneppele F de L, Ribeiro R, Dacanal GC. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method [Internet]. Journal of Food Process Engineering. 2020 ; 43( Ja 2020): 1-13.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13244
Artigo de periodico
Extraction of Brazil nut kernel oil using green solvents: effects of the process variables in the oil yield and composition (2019)
Cornelio-Santiago, Heber P; Mazalli, Mônica Roberta ; Rodrigues, Christianne Elisabete da Costa ; Oliveira, Alessandra Lopes de
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: CASTANHA, ÓLEOS VEGETAIS, ÁLCOOL, SOLVENTE, EXTRAÇÃO DE LÍQUIDOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORNELIO-SANTIAGO, Heber P et al. Extraction of Brazil nut kernel oil using green solvents: effects of the process variables in the oil yield and composition. Journal of Food Process Engineering, v. 42, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13271. Acesso em: 19 nov. 2025.
APA
Cornelio-Santiago, H. P., Mazalli, M. R., Rodrigues, C. E. da C., & Oliveira, A. L. de. (2019). Extraction of Brazil nut kernel oil using green solvents: effects of the process variables in the oil yield and composition. Journal of Food Process Engineering, 42, 1-11. doi:10.1111/jfpe.13271
NLM
Cornelio-Santiago HP, Mazalli MR, Rodrigues CE da C, Oliveira AL de. Extraction of Brazil nut kernel oil using green solvents: effects of the process variables in the oil yield and composition [Internet]. Journal of Food Process Engineering. 2019 ; 42 1-11.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13271
Vancouver
Cornelio-Santiago HP, Mazalli MR, Rodrigues CE da C, Oliveira AL de. Extraction of Brazil nut kernel oil using green solvents: effects of the process variables in the oil yield and composition [Internet]. Journal of Food Process Engineering. 2019 ; 42 1-11.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13271
Artigo de periodico
Babassu almonds oil extracted with alternative pressurized green solvents, its triacylglycerol prediction and β‐sitosterol composition (2019)
Oliveira, Naila Albertina de ; Garcia, Alessandra B. dos Santos; Mazalli, Mônica Roberta; Fukumasu, Heidge ; Oliveira, Alessandra Lopes de
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: ÓLEOS VEGETAIS, BABAÇU, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ÁCIDOS GRAXOS ESSENCIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Naila Albertina de et al. Babassu almonds oil extracted with alternative pressurized green solvents, its triacylglycerol prediction and β‐sitosterol composition. Journal of Food Process Engineering, v. 42, n. 5, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13139. Acesso em: 19 nov. 2025.
APA
Oliveira, N. A. de, Garcia, A. B. dos S., Mazalli, M. R., Fukumasu, H., & Oliveira, A. L. de. (2019). Babassu almonds oil extracted with alternative pressurized green solvents, its triacylglycerol prediction and β‐sitosterol composition. Journal of Food Process Engineering, 42( 5), 1-9. doi:10.1111/jfpe.13139
NLM
Oliveira NA de, Garcia AB dos S, Mazalli MR, Fukumasu H, Oliveira AL de. Babassu almonds oil extracted with alternative pressurized green solvents, its triacylglycerol prediction and β‐sitosterol composition [Internet]. Journal of Food Process Engineering. 2019 ; 42( 5): 1-9.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13139
Vancouver
Oliveira NA de, Garcia AB dos S, Mazalli MR, Fukumasu H, Oliveira AL de. Babassu almonds oil extracted with alternative pressurized green solvents, its triacylglycerol prediction and β‐sitosterol composition [Internet]. Journal of Food Process Engineering. 2019 ; 42( 5): 1-9.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.13139
Artigo de periodico
Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz (2018)
Sobreiro, Pedro Henrique; Sato, Laura Naomi Isozaki; Gut, Jorge Andrey Wilhelms
Fonte: Journal of Food Process Engineering. Unidade: EP
Assuntos: SUCOS DE FRUTAS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOBREIRO, Pedro Henrique e SATO, Laura Naomi Isozaki e GUT, Jorge Andrey Wilhelms. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz. Journal of Food Process Engineering, v. 41, n. 7, p. 1-12, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12858. Acesso em: 19 nov. 2025.
APA
Sobreiro, P. H., Sato, L. N. I., & Gut, J. A. W. (2018). Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz. Journal of Food Process Engineering, 41( 7), 1-12. doi:10.1111/jfpe.12858
NLM
Sobreiro PH, Sato LNI, Gut JAW. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz [Internet]. Journal of Food Process Engineering. 2018 ; 41( 7): 1-12.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12858
Vancouver
Sobreiro PH, Sato LNI, Gut JAW. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz [Internet]. Journal of Food Process Engineering. 2018 ; 41( 7): 1-12.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12858
Artigo de periodico
Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers (2018)
Dantas, Jorge Aliomar Trocoli Abdon; Gut, Jorge Andrey Wilhelms
Fonte: Journal of Food Process Engineering. Unidade: EP
Assuntos: ALIMENTOS LÍQUIDOS, MODELOS MATEMÁTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANTAS, Jorge Aliomar Trocoli Abdon e GUT, Jorge Andrey Wilhelms. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers. Journal of Food Process Engineering, v. 41, n. 8, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12897. Acesso em: 19 nov. 2025.
APA
Dantas, J. A. T. A., & Gut, J. A. W. (2018). Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers. Journal of Food Process Engineering, 41( 8), 1-13. doi:10.1111/jfpe.12897
NLM
Dantas JATA, Gut JAW. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12897
Vancouver
Dantas JATA, Gut JAW. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12897
Artigo de periodico
Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality (2018)
Siguemoto, Érica Sayuri ; Pires, Marcos Neves; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Fonte: Journal of Food Process Engineering. Unidade: EP
Assuntos: ALIMENTOS LÍQUIDOS, PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, v. 41, n. 8, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12910. Acesso em: 19 nov. 2025.
APA
Siguemoto, É. S., Pires, M. N., Funcia, E. dos S., & Gut, J. A. W. (2018). Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, 41( 8), 1-13. doi:10.1111/jfpe.12910
NLM
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12910
Vancouver
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12910
Artigo de periodico
Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef (2017)
Lins, Patrícia Goldschmidt; Silva, Alessandra Aparecida; Pugine, Silvana Marina Piccoli; Arce, Aldo Ivan Céspedes; Costa, Ernane José Xavier; Melo, Mariza Pires de
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: CAMPO MAGNÉTICO, ARMAZENAGEM DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS, CARNES E DERIVADOS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LINS, Patrícia Goldschmidt et al. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef. Journal of Food Process Engineering, v. 40, n. 2, p. 1-9, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12405. Acesso em: 19 nov. 2025.
APA
Lins, P. G., Silva, A. A., Pugine, S. M. P., Arce, A. I. C., Costa, E. J. X., & Melo, M. P. de. (2017). Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef. Journal of Food Process Engineering, 40( 2), 1-9. doi:10.1111/jfpe.12405
NLM
Lins PG, Silva AA, Pugine SMP, Arce AIC, Costa EJX, Melo MP de. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12405
Vancouver
Lins PG, Silva AA, Pugine SMP, Arce AIC, Costa EJX, Melo MP de. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12405
Artigo de periodico
Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability (2017)
Slavutsky, Anibal M; Chávez, Mónica C.; Fávaro-Trindade, Carmen Silvia; Bertuzzi, Maria A
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, LACTOBACILLUS, PROBIÓTICOS, SECAGEM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SLAVUTSKY, Anibal M et al. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability. Journal of Food Process Engineering, v. 40, n. 2, p. 1-9, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12394. Acesso em: 19 nov. 2025.
APA
Slavutsky, A. M., Chávez, M. C., Fávaro-Trindade, C. S., & Bertuzzi, M. A. (2017). Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability. Journal of Food Process Engineering, 40( 2), 1-9. doi:10.1111/jfpe.12394
NLM
Slavutsky AM, Chávez MC, Fávaro-Trindade CS, Bertuzzi MA. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12394
Vancouver
Slavutsky AM, Chávez MC, Fávaro-Trindade CS, Bertuzzi MA. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12394
Artigo de periodico
Extraction and physicochemical characterization of gelatin from chicken by-product (2013)
Almeida, Poliana Fernandes; Lannes, Suzana Caetano da Silva
Fonte: Journal of Food Process Engineering. Unidade: FCF
Assunto: GELATINA (PROPRIEDADES FÍSICO-QUÍMICAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Poliana Fernandes e LANNES, Suzana Caetano da Silva. Extraction and physicochemical characterization of gelatin from chicken by-product. Journal of Food Process Engineering, v. 36, p. 824-833, 2013Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12051. Acesso em: 19 nov. 2025.
APA
Almeida, P. F., & Lannes, S. C. da S. (2013). Extraction and physicochemical characterization of gelatin from chicken by-product. Journal of Food Process Engineering, 36, 824-833. doi:10.1111/jfpe.12051
NLM
Almeida PF, Lannes SC da S. Extraction and physicochemical characterization of gelatin from chicken by-product [Internet]. Journal of Food Process Engineering. 2013 ; 36 824-833.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12051
Vancouver
Almeida PF, Lannes SC da S. Extraction and physicochemical characterization of gelatin from chicken by-product [Internet]. Journal of Food Process Engineering. 2013 ; 36 824-833.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/jfpe.12051
Artigo de periodico
Flow properties and tube friction factor of milk cream: influence of temperature and fat content (2010)
Flauzino, Rodrigo Diaz; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília ; Telis Romero, Javier
Fonte: Journal of Food Process Engineering. Unidade: EP
Assuntos: REOLOGIA, PROPRIEDADES DOS MATERIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FLAUZINO, Rodrigo Diaz et al. Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, v. 33, n. 5, p. 820-836, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2008.00307.x. Acesso em: 19 nov. 2025.
APA
Flauzino, R. D., Gut, J. A. W., Tadini, C. C., & Telis Romero, J. (2010). Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, 33( 5), 820-836. doi:10.1111/j.1745-4530.2008.00307.x
NLM
Flauzino RD, Gut JAW, Tadini CC, Telis Romero J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content [Internet]. Journal of Food Process Engineering. 2010 ;33( 5): 820-836.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00307.x
Vancouver
Flauzino RD, Gut JAW, Tadini CC, Telis Romero J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content [Internet]. Journal of Food Process Engineering. 2010 ;33( 5): 820-836.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00307.x
Artigo de periodico
Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves (2010)
Peixoto, Camila Arantes; Oliveira, Alessandra Lopes de; Cabral, Fernando Antonio
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: DIÓXIDO DE CARBONO, EXTRATOS (FORMAS FARMACÊUTICAS), PITANGA, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEIXOTO, Camila Arantes e OLIVEIRA, Alessandra Lopes de e CABRAL, Fernando Antonio. Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves. Journal of Food Process Engineering, v. 33, n. 5, p. 848-860, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2008.00311.x. Acesso em: 19 nov. 2025.
APA
Peixoto, C. A., Oliveira, A. L. de, & Cabral, F. A. (2010). Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves. Journal of Food Process Engineering, 33( 5), 848-860. doi:10.1111/j.1745-4530.2008.00311.x
NLM
Peixoto CA, Oliveira AL de, Cabral FA. Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves [Internet]. Journal of Food Process Engineering. 2010 ; 33( 5): 848-860.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00311.x
Vancouver
Peixoto CA, Oliveira AL de, Cabral FA. Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves [Internet]. Journal of Food Process Engineering. 2010 ; 33( 5): 848-860.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00311.x
Artigo de periodico
Modeling of phase equilibria for aqueous solutions of sugars using a cubic equation of state (2007)
Perozin, Denise; Oliveira, Alessandra Lopes de; Cabral, Fernando Antonio
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: TERMODINÂMICA QUÍMICA, OPERAÇÕES UNITÁRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEROZIN, Denise e OLIVEIRA, Alessandra Lopes de e CABRAL, Fernando Antonio. Modeling of phase equilibria for aqueous solutions of sugars using a cubic equation of state. Journal of Food Process Engineering, v. 30, n. 5, p. 593-606, 2007Tradução . . Acesso em: 19 nov. 2025.
APA
Perozin, D., Oliveira, A. L. de, & Cabral, F. A. (2007). Modeling of phase equilibria for aqueous solutions of sugars using a cubic equation of state. Journal of Food Process Engineering, 30( 5), 593-606.
NLM
Perozin D, Oliveira AL de, Cabral FA. Modeling of phase equilibria for aqueous solutions of sugars using a cubic equation of state. Journal of Food Process Engineering. 2007 ; 30( 5): 593-606.[citado 2025 nov. 19 ]
Vancouver
Perozin D, Oliveira AL de, Cabral FA. Modeling of phase equilibria for aqueous solutions of sugars using a cubic equation of state. Journal of Food Process Engineering. 2007 ; 30( 5): 593-606.[citado 2025 nov. 19 ]
Artigo de periodico
Continuous pasteurization of egg yolk: thermophysical properties and process simulation (2005)
Gut, Jorge Andrey Wilhelms ; Pinto, José Maurício; Gabas, Ana Lúcia; Telis Romero, Javier
Fonte: Journal of Food Process Engineering. Unidades: EP, FZEA
Assuntos: MODELOS MATEMÁTICOS, OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, v. 28, n. 2, p. 181-203, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2005.00416.x. Acesso em: 19 nov. 2025.
APA
Gut, J. A. W., Pinto, J. M., Gabas, A. L., & Telis Romero, J. (2005). Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, 28( 2), 181-203. doi:10.1111/j.1745-4530.2005.00416.x
NLM
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x
Vancouver
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x
Artigo de periodico
Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments (1999)
Kim, Han Byul; Tadini, Carmen Cecília ; Singh, Rakesh K.
Fonte: Journal of Food Process Engineering. Unidade: EP
Assuntos: TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KIM, Han Byul e TADINI, Carmen Cecília e SINGH, Rakesh K. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments. Journal of Food Process Engineering, v. 22, p. 395-403, 1999Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x. Acesso em: 19 nov. 2025.
APA
Kim, H. B., Tadini, C. C., & Singh, R. K. (1999). Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments. Journal of Food Process Engineering, 22, 395-403. doi:10.1111/j.1745-4530.1999.tb00494.x
NLM
Kim HB, Tadini CC, Singh RK. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments [Internet]. Journal of Food Process Engineering. 1999 ; 22 395-403.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x
Vancouver
Kim HB, Tadini CC, Singh RK. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments [Internet]. Journal of Food Process Engineering. 1999 ; 22 395-403.[citado 2025 nov. 19 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x

Unidades USP

ReP

Filtros

Unidades USP

Departamento

Autores

Autores USP

Ano de publicação

Assuntos

Agência de fomento

Indexado em

Afiliação dos autores externos não normalizada