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Artigo de periodico
Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz (2018)
Sobreiro, Pedro Henrique; Sato, Laura Naomi Isozaki; Gut, Jorge Andrey Wilhelms
Source: Journal of Food Process Engineering. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOBREIRO, Pedro Henrique e SATO, Laura Naomi Isozaki e GUT, Jorge Andrey Wilhelms. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz. Journal of Food Process Engineering, v. 41, n. 7, p. 1-12, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12858. Acesso em: 13 nov. 2025.
APA
Sobreiro, P. H., Sato, L. N. I., & Gut, J. A. W. (2018). Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz. Journal of Food Process Engineering, 41( 7), 1-12. doi:10.1111/jfpe.12858
NLM
Sobreiro PH, Sato LNI, Gut JAW. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz [Internet]. Journal of Food Process Engineering. 2018 ; 41( 7): 1-12.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12858
Vancouver
Sobreiro PH, Sato LNI, Gut JAW. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz [Internet]. Journal of Food Process Engineering. 2018 ; 41( 7): 1-12.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12858
Artigo de periodico
Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice (2018)
Kubo, Mirian Tiaki Kaneiwa ; Curet, S; Augusto, Pedro Esteves Duarte; Boillereaux, Lionel
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: REDES NEURAIS, SUCOS DE FRUTAS, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. Journal of Food Process Engineering, p. 1-16, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12815. Acesso em: 13 nov. 2025.
APA
Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2018). Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. Journal of Food Process Engineering, 1-16. doi:10.1111/jfpe.12815
NLM
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice [Internet]. Journal of Food Process Engineering. 2018 ; 1-16.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12815
Vancouver
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice [Internet]. Journal of Food Process Engineering. 2018 ; 1-16.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12815
Artigo de periodico
Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers (2018)
Dantas, Jorge Aliomar Trocoli Abdon; Gut, Jorge Andrey Wilhelms
Source: Journal of Food Process Engineering. Unidade: EP
Subjects: ALIMENTOS LÍQUIDOS, MODELOS MATEMÁTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANTAS, Jorge Aliomar Trocoli Abdon e GUT, Jorge Andrey Wilhelms. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers. Journal of Food Process Engineering, v. 41, n. 8, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12897. Acesso em: 13 nov. 2025.
APA
Dantas, J. A. T. A., & Gut, J. A. W. (2018). Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers. Journal of Food Process Engineering, 41( 8), 1-13. doi:10.1111/jfpe.12897
NLM
Dantas JATA, Gut JAW. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12897
Vancouver
Dantas JATA, Gut JAW. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12897
Artigo de periodico
Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity (2018)
Alexandre, A. P. S; Miano, A. C; Brandão, T. R. S; Miller, F. A; Fundo, J. F; Domingues, Maria Antonia Calori; Silva, C. L. M; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: ANTIOXIDANTES, FEIJÃO, OZÔNIO, HIDRATAÇÃO, COMPOSTOS FENÓLICOS, MICOTOXINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALEXANDRE, A. P. S et al. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering, p. 1-6, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12893. Acesso em: 13 nov. 2025.
APA
Alexandre, A. P. S., Miano, A. C., Brandão, T. R. S., Miller, F. A., Fundo, J. F., Domingues, M. A. C., et al. (2018). Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering, 1-6. doi:10.1111/jfpe.12893
NLM
Alexandre APS, Miano AC, Brandão TRS, Miller FA, Fundo JF, Domingues MAC, Silva CLM, Augusto PED. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity [Internet]. Journal of Food Process Engineering. 2018 ; 1-6.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12893
Vancouver
Alexandre APS, Miano AC, Brandão TRS, Miller FA, Fundo JF, Domingues MAC, Silva CLM, Augusto PED. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity [Internet]. Journal of Food Process Engineering. 2018 ; 1-6.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12893
Artigo de periodico
Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality (2018)
Siguemoto, Érica Sayuri ; Pires, Marcos Neves; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Source: Journal of Food Process Engineering. Unidade: EP
Subjects: ALIMENTOS LÍQUIDOS, PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIGUEMOTO, Érica Sayuri et al. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, v. 41, n. 8, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12910. Acesso em: 13 nov. 2025.
APA
Siguemoto, É. S., Pires, M. N., Funcia, E. dos S., & Gut, J. A. W. (2018). Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, 41( 8), 1-13. doi:10.1111/jfpe.12910
NLM
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12910
Vancouver
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12910
Artigo de periodico
Hydration kinetics of Carioca beans at different pHs (2018)
Oladele, Samouel Olugbenga; Osundahunsi, Oluwatooyin F; Agbetoye, Leo A. S; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: CINÉTICA, FEIJÃO, HIDRATAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLADELE, Samouel Olugbenga et al. Hydration kinetics of Carioca beans at different pHs. Journal of Food Process Engineering, p. 1-7, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12908. Acesso em: 13 nov. 2025.
APA
Oladele, S. O., Osundahunsi, O. F., Agbetoye, L. A. S., & Augusto, P. E. D. (2018). Hydration kinetics of Carioca beans at different pHs. Journal of Food Process Engineering, 1-7. doi:10.1111/jfpe.12908
NLM
Oladele SO, Osundahunsi OF, Agbetoye LAS, Augusto PED. Hydration kinetics of Carioca beans at different pHs [Internet]. Journal of Food Process Engineering. 2018 ; 1-7.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12908
Vancouver
Oladele SO, Osundahunsi OF, Agbetoye LAS, Augusto PED. Hydration kinetics of Carioca beans at different pHs [Internet]. Journal of Food Process Engineering. 2018 ; 1-7.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12908

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