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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: 10 ago. 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 ago. 10 ] 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 ago. 10 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
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: 10 ago. 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 ago. 10 ] 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 ago. 10 ] Available from: https://doi.org/10.1007/s11947-016-1688-z
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: 10 ago. 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 ago. 10 ] 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 ago. 10 ] 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: 10 ago. 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 ago. 10 ] 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 ago. 10 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005

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