ReP USP - Resultado da busca

Parte de monografia/livro
Effect of high-pressure homogenization on enzyme activity in juices (2023)
L. Rojas, Meliza; Kubo, Mirian T. K; Tribst, Alline A. L; Leite Júnior, Bruno R. C; Augusto, Pedro Esteves Duarte
Source: Effect of high-pressure technologies on enzymes: science and applications. Unidade: ESALQ
Subjects: ATIVAÇÃO ENZIMÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 14 set. 2024.
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 set. 14 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 set. 14 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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 set. 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 set. 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 set. 14 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2
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: 14 set. 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 set. 14 ] 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 set. 14 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Parte de monografia/livro
Ultrasound processing of fruit and vegetable juices (2017)
Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Source: Ultrasound: advances in food processing and preservation. Unidade: ESALQ
Subjects: PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L e MIANO, Alberto C e AUGUSTO, Pedro Esteves Duarte. Ultrasound processing of fruit and vegetable juices. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7-00007-5. Acesso em: 14 set. 2024.
APA
Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2017). Ultrasound processing of fruit and vegetable juices. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7-00007-5
NLM
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 set. 14 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5
Vancouver
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 set. 14 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5

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