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Filtros : "HOMOGENEIZAÇÃO" "PROCESSAMENTO DE ALIMENTOS" Removido: "CENA" Limpar

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  • Parte de monografia/livro

    High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile (2021)

    Kubo, Mirian Tiaki Kaneiwa ; Atribst, A. A. L; Augusto, Pedro Esteves Duarte

    Source: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP

    Subjects: HOMOGENEIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS

    Acesso à fonteDOIHow to cite
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    • ABNT

      KUBO, Mirian Tiaki Kaneiwa e ATRIBST, A. A. L e AUGUSTO, Pedro Esteves Duarte. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.23007-2. Acesso em: 14 ago. 2024.

    • APA

      Kubo, M. T. K., Atribst, A. A. L., & Augusto, P. E. D. (2021). High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.23007-2

    • NLM

      Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2

    • Vancouver

      Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2

  • Parte de monografia/livro

    The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields (2019)

    Rojas, Meliza L; Miano, Alberto C; Kubo, Miriam T. K; Augusto, Pedro Esteves Duarte

    Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ

    Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ROJAS, Meliza L et al. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247-00201. Acesso em: 14 ago. 2024.

    • APA

      Rojas, M. L., Miano, A. C., Kubo, M. T. K., & Augusto, P. E. D. (2019). The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247-00201

    • NLM

      Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1039/9781788016247-00201

    • Vancouver

      Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1039/9781788016247-00201
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