ReP USP - Resultado da busca

Artigo de periodico
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices (2019)
Kubo, M. T. K; Curet, S; Augusto, Pedro Esteves Duarte ; Boillereaux, L
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: INIBIDORES DE ENZIMAS, MÉTODO DOS ELEMENTOS FINITOS, SUCOS DE FRUTAS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, M. T. K et al. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, v. 263, p. 366-379, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2019.07.011. Acesso em: 10 ago. 2024.
APA
Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2019). Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, 263, 366-379. doi:10.1016/j.jfoodeng.2019.07.011
NLM
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
Vancouver
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
Artigo de periodico
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages (2018)
Kubo, M. T. K; Rojas, M. L; Curet, S; Boillereaux, L; Augusto, Pedro Esteves Duarte
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: CÁLCIO, CINÉTICA, INIBIDORES DE ENZIMAS, PEROXIDASE, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, M. T. K et al. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Science and Technology, v. 89, p. 610-616, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.11.045. Acesso em: 10 ago. 2024.
APA
Kubo, M. T. K., Rojas, M. L., Curet, S., Boillereaux, L., & Augusto, P. E. D. (2018). Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Science and Technology, 89, 610-616. doi:10.1016/j.lwt.2017.11.045
NLM
Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages [Internet]. LWT - Food Science and Technology. 2018 ; 89 610-616.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2017.11.045
Vancouver
Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages [Internet]. LWT - Food Science and Technology. 2018 ; 89 610-616.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2017.11.045
Artigo de periodico
Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice (2018)
Kubo, M. T. K; Curet, S; Augusto, Pedro Esteves Duarte; Boillereaux, L
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: REDES NEURAIS, SUCOS DE FRUTAS, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, M. T. K et al. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. Journal of Food Process Engineering, p. 1-16, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12815. Acesso em: 10 ago. 2024.
APA
Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2018). Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. Journal of Food Process Engineering, 1-16. doi:10.1111/jfpe.12815
NLM
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice [Internet]. Journal of Food Process Engineering. 2018 ; 1-16.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/jfpe.12815
Vancouver
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice [Internet]. Journal of Food Process Engineering. 2018 ; 1-16.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/jfpe.12815

USP Schools

ReP

Filtros

Subjects