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Parte de monografia/livro
High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
Augusto, Pedro Esteves Duarte; Tribst, Alline A. L; Cristianini, Marcelo
Source: Fruit Juices: extraction, composition, quality and analysis. Unidade: ESALQ
Subjects: HIDROSTÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit Juices: extraction, composition, quality and analysis. Tradução . Chennai: Academic Press, 2018. . Disponível em: https://doi.org/10.1016/b978-0-12-802230-6.00020-5. Acesso em: 16 out. 2024.
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press. doi:10.1016/b978-0-12-802230-6.00020-5
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 out. 16 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 out. 16 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5
Parte de monografia/livro
High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
Augusto, Pedro Esteves Duarte ; Tribst, Alline A. L; Cristianini, Marcelo
Source: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Unidade: ESALQ
Subjects: SUCOS DE FRUTAS, HIDROSTÁTICA, HOMOGENEIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Tradução . Amsterdam: Elsevier, 2018. . Disponível em: https://doi.org/10.1016/C2014-0-02764-5. Acesso em: 16 out. 2024.
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier. doi:10.1016/C2014-0-02764-5
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2024 out. 16 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2024 out. 16 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Artigo de periodico
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) (2017)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte ; Cristianini, Marcelo
Source: International Journal of Food Properties. Unidade: ESALQ
Subjects: REOLOGIA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO, LARANJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, p. 1-11, 2017Tradução . . Disponível em: https://doi.org/10.1080/10942912.2017.1362653. Acesso em: 16 out. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2017). Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, 1-11. doi:10.1080/10942912.2017.1362653
NLM
Leite TS, Augusto PED, Cristianini M. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) [Internet]. International Journal of Food Properties. 2017 ; 1-11.[citado 2024 out. 16 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
Vancouver
Leite TS, Augusto PED, Cristianini M. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) [Internet]. International Journal of Food Properties. 2017 ; 1-11.[citado 2024 out. 16 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
Artigo de periodico
Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability (2016)
Rojas, Meliza Lindsay; Leite, Thiago S; Cristianini, Marcelo; Alvim, Izabela Dutra; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidade: ESALQ
Subjects: PÊSSEGO, PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay et al. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability. Food Research International, v. 82, p. 22–33, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.01.011. Acesso em: 16 out. 2024.
APA
Rojas, M. L., Leite, T. S., Cristianini, M., Alvim, I. D., & Augusto, P. E. D. (2016). Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability. Food Research International, 82, 22–33. doi:10.1016/j.foodres.2016.01.011
NLM
Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PED. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability [Internet]. Food Research International. 2016 ; 82 22–33.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.011
Vancouver
Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PED. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability [Internet]. Food Research International. 2016 ; 82 22–33.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.011
Artigo de periodico
Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice (2016)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Food and Bioprocess Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, SUCOS DE FRUTAS, LARANJA, INDÚSTRIA DE BEBIDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice. Food and Bioprocess Technology, v. 9, n. 6, p. 1070-1078, 2016Tradução . . Disponível em: https://doi.org/10.1007/s11947-016-1688-z. Acesso em: 16 out. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2016). Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice. Food and Bioprocess Technology, 9( 6), 1070-1078. doi:10.1007/s11947-016-1688-z
NLM
Leite TS, Augusto PED, Cristianini M. Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice [Internet]. Food and Bioprocess Technology. 2016 ; 9( 6): 1070-1078.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s11947-016-1688-z
Vancouver
Leite TS, Augusto PED, Cristianini M. Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice [Internet]. Food and Bioprocess Technology. 2016 ; 9( 6): 1070-1078.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s11947-016-1688-z
Artigo de periodico
Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties (2015)
Leite, Thiago S; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Food Engineering Reviews. Unidade: ESALQ
Subjects: SUCOS DE FRUTAS, LARANJA, HOMOGENEIZAÇÃO, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago S e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, v. 7, n. 2, p. 231-240, 2015Tradução . . Disponível em: https://doi.org/10.1007/s12393-014-9082-y. Acesso em: 16 out. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, 7( 2), 231-240. doi:10.1007/s12393-014-9082-y
NLM
Leite TS, Augusto PED, Cristianini M. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties [Internet]. Food Engineering Reviews. 2015 ; 7( 2): 231-240.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s12393-014-9082-y
Vancouver
Leite TS, Augusto PED, Cristianini M. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties [Internet]. Food Engineering Reviews. 2015 ; 7( 2): 231-240.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s12393-014-9082-y
Artigo de periodico
Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice (2015)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Food Biophysics. Unidade: ESALQ
Subjects: HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, CAJU
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice. Food Biophysics, v. 10, n. 2, p. 169-180, 2015Tradução . . Disponível em: https://doi.org/10.1007/s11483-014-9385-9. Acesso em: 16 out. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice. Food Biophysics, 10( 2), 169-180. doi:10.1007/s11483-014-9385-9
NLM
Leite TS, Augusto PED, Cristianini M. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice [Internet]. Food Biophysics. 2015 ; 10( 2): 169-180.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s11483-014-9385-9
Vancouver
Leite TS, Augusto PED, Cristianini M. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice [Internet]. Food Biophysics. 2015 ; 10( 2): 169-180.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s11483-014-9385-9
Artigo de periodico
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) (2014)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: REOLOGIA, LARANJA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, v. 26, p. 124\2013133, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.08.005. Acesso em: 16 out. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2014). The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, 26, 124\2013133. doi:10.1016/j.ifset.2014.08.005
NLM
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005
Vancouver
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005

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