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Filtros : "HOMOGENEIZAÇÃO" "SUCOS DE VEGETAIS" Removido: "Financiamento EU" 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

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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: 18 out. 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 out. 18 ] 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 out. 18 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2

  • Artigo de periodico

    Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties (2016)

    Ocanha, G. S; Augusto, Pedro Esteves Duarte; Leite, T. S; Cristianini, M

    Source: International Food Research Journal. Unidade: ESALQ

    Subjects: TOMATE, REOLOGIA, SUCOS DE VEGETAIS, HOMOGENEIZAÇÃO, ALTA TEMPERATURA

    Acesso à fonteHow to cite
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    • ABNT

      OCANHA, G. S et al. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, v. 3, n. 3, p. 1062-1067, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf. Acesso em: 18 out. 2024.

    • APA

      Ocanha, G. S., Augusto, P. E. D., Leite, T. S., & Cristianini, M. (2016). Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, 3( 3), 1062-1067. Recuperado de http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf

    • NLM

      Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 out. 18 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf

    • Vancouver

      Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 out. 18 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
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