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Artigo de periodico
Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison (2024)
Ramos, Paulo Rodolfo; Vicentini-Polette, Carolina Medeiros ; Mazalli, Mônica Roberta ; Caneppele, Fernando de Lima ; Oliveira, Alessandra Lopes de
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: SEPARAÇÃO LÍQUIDO-LÍQUIDO, ÓLEO DE SOJA, ETANOL, EXTRAÇÃO DE LÍQUIDOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAMOS, Paulo Rodolfo et al. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison. Journal of Food Process Engineering, v. 47, n. 2, p. 1-19, 2024Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14562. Acesso em: 13 nov. 2025.
APA
Ramos, P. R., Vicentini-Polette, C. M., Mazalli, M. R., Caneppele, F. de L., & Oliveira, A. L. de. (2024). Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison. Journal of Food Process Engineering, 47( 2), 1-19. doi:10.1111/jfpe.14562
NLM
Ramos PR, Vicentini-Polette CM, Mazalli MR, Caneppele F de L, Oliveira AL de. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison [Internet]. Journal of Food Process Engineering. 2024 ; 47( 2): 1-19.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.14562
Vancouver
Ramos PR, Vicentini-Polette CM, Mazalli MR, Caneppele F de L, Oliveira AL de. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison [Internet]. Journal of Food Process Engineering. 2024 ; 47( 2): 1-19.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.14562
Artigo de periodico
Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method (2020)
Rabi, José Antonio ; Caneppele, Fernando de Lima ; Ribeiro, Rogers ; Dacanal, Gustavo César
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: GEOMETRIA E MODELAGEM COMPUTACIONAL, SIMULAÇÃO (APRENDIZAGEM), ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RABI, José Antonio et al. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method. Journal of Food Process Engineering, v. 43, n. Ja 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13244. Acesso em: 13 nov. 2025.
APA
Rabi, J. A., Caneppele, F. de L., Ribeiro, R., & Dacanal, G. C. (2020). Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method. Journal of Food Process Engineering, 43( Ja 2020), 1-13. doi:10.1111/jfpe.13244
NLM
Rabi JA, Caneppele F de L, Ribeiro R, Dacanal GC. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method [Internet]. Journal of Food Process Engineering. 2020 ; 43( Ja 2020): 1-13.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.13244
Vancouver
Rabi JA, Caneppele F de L, Ribeiro R, Dacanal GC. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method [Internet]. Journal of Food Process Engineering. 2020 ; 43( Ja 2020): 1-13.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.13244
Artigo de periodico
Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves (2010)
Peixoto, Camila Arantes; Oliveira, Alessandra Lopes de; Cabral, Fernando Antonio
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: DIÓXIDO DE CARBONO, EXTRATOS (FORMAS FARMACÊUTICAS), PITANGA, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEIXOTO, Camila Arantes e OLIVEIRA, Alessandra Lopes de e CABRAL, Fernando Antonio. Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves. Journal of Food Process Engineering, v. 33, n. 5, p. 848-860, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2008.00311.x. Acesso em: 13 nov. 2025.
APA
Peixoto, C. A., Oliveira, A. L. de, & Cabral, F. A. (2010). Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves. Journal of Food Process Engineering, 33( 5), 848-860. doi:10.1111/j.1745-4530.2008.00311.x
NLM
Peixoto CA, Oliveira AL de, Cabral FA. Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves [Internet]. Journal of Food Process Engineering. 2010 ; 33( 5): 848-860.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00311.x
Vancouver
Peixoto CA, Oliveira AL de, Cabral FA. Composition of supercritical carbon dioxide extracts of pitanga (Eugenia uniflora L.) leaves [Internet]. Journal of Food Process Engineering. 2010 ; 33( 5): 848-860.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00311.x
Artigo de periodico
Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments (1999)
Kim, Han Byul; Tadini, Carmen Cecília ; Singh, Rakesh K.
Source: Journal of Food Process Engineering. Unidade: EP
Subjects: TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KIM, Han Byul e TADINI, Carmen Cecília e SINGH, Rakesh K. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments. Journal of Food Process Engineering, v. 22, p. 395-403, 1999Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x. Acesso em: 13 nov. 2025.
APA
Kim, H. B., Tadini, C. C., & Singh, R. K. (1999). Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments. Journal of Food Process Engineering, 22, 395-403. doi:10.1111/j.1745-4530.1999.tb00494.x
NLM
Kim HB, Tadini CC, Singh RK. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments [Internet]. Journal of Food Process Engineering. 1999 ; 22 395-403.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x
Vancouver
Kim HB, Tadini CC, Singh RK. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments [Internet]. Journal of Food Process Engineering. 1999 ; 22 395-403.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x

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