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Filtros : "Journal of Food Process Engineering" "TADINI, CARMEN CECILIA" Limpar

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  • Artigo de periodico

    Flow properties and tube friction factor of milk cream: influence of temperature and fat content (2010)

    Flauzino, Rodrigo Diaz; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília ; Telis Romero, Javier

    Fonte: Journal of Food Process Engineering. Unidade: EP

    Assuntos: REOLOGIA, PROPRIEDADES DOS MATERIAIS

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    • ABNT

      FLAUZINO, Rodrigo Diaz et al. Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, v. 33, n. 5, p. 820-836, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2008.00307.x. Acesso em: 14 nov. 2025.

    • APA

      Flauzino, R. D., Gut, J. A. W., Tadini, C. C., & Telis Romero, J. (2010). Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, 33( 5), 820-836. doi:10.1111/j.1745-4530.2008.00307.x

    • NLM

      Flauzino RD, Gut JAW, Tadini CC, Telis Romero J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content [Internet]. Journal of Food Process Engineering. 2010 ;33( 5): 820-836.[citado 2025 nov. 14 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00307.x

    • Vancouver

      Flauzino RD, Gut JAW, Tadini CC, Telis Romero J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content [Internet]. Journal of Food Process Engineering. 2010 ;33( 5): 820-836.[citado 2025 nov. 14 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00307.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.

    Fonte: Journal of Food Process Engineering. Unidade: EP

    Assuntos: TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS

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    • 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: 14 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. 14 ] 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. 14 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x
  • 1

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