ReP USP - Resultado da busca

Artigo de periodico
Response to “non-thermal microwave effects”: conceptual and methodological problems” (2022)
Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: TRANSFERÊNCIA DE CALOR, CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms. Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, v. 390, n. 1, p. 1-3, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133216. Acesso em: 17 out. 2024.
APA
Gut, J. A. W. (2022). Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, 390( 1), 1-3. doi:10.1016/j.foodchem.2022.133216
NLM
Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216
Vancouver
Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216
Artigo de periodico
Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) (2022)
Marques, Bianca Cristine ; Rayo Mendez, Lina Maria; Tadini, Carmen Cecília
Source: Food Chemistry. Unidade: EP
Subjects: ANÁLISE TÉRMICA, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARQUES, Bianca Cristine e RAYO MENDEZ, Lina Maria e TADINI, Carmen Cecília. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, v. 367, n. Ja 2022, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130639. Acesso em: 17 out. 2024.
APA
Marques, B. C., Rayo Mendez, L. M., & Tadini, C. C. (2022). Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, 367( Ja 2022), 1-8. doi:10.1016/j.foodchem.2021.130639
NLM
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639
Vancouver
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639
Artigo de periodico
Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)
Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 17 out. 2024.
APA
Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911
NLM
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Vancouver
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Artigo de periodico
Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp (2021)
Costa, Henrique Coutinho de Barcelos ; Siguemoto, Érica Sayuri ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins ; Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Henrique Coutinho de Barcelos et al. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.128287. Acesso em: 17 out. 2024.
APA
Costa, H. C. de B., Siguemoto, É. S., Cavalcante, T. A. B. B., Silva, D. de O., Vieira, L. G. M., & Gut, J. A. W. (2021). Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, 341, 1-9. doi:10.1016/j.foodchem.2020.128287
NLM
Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287
Vancouver
Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287
Artigo de periodico
Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides (2019)
Rayo Mendez, Lina Maria; Gómez, Analía Verónica; Tadini, Carmen Cecília
Source: Food Chemistry. Unidade: EP
Subjects: BANANA, ULTRASSOM, EXTRAÇÃO DE LÍQUIDOS, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAYO MENDEZ, Lina Maria e GÓMEZ, Analía Verónica e TADINI, Carmen Cecília. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, v. 294, p. 539-546, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.05.079. Acesso em: 17 out. 2024.
APA
Rayo Mendez, L. M., Gómez, A. V., & Tadini, C. C. (2019). Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, 294, 539-546. doi:10.1016/j.foodchem.2019.05.079
NLM
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Vancouver
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Subjects

Funding Agencies