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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: 14 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. 14 ] 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. 14 ] Available from: https://doi.org/10.1111/jfpe.12858
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: 14 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. 14 ] 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. 14 ] Available from: https://doi.org/10.1111/jfpe.12897
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: 14 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. 14 ] 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. 14 ] Available from: https://doi.org/10.1111/jfpe.12910
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
Source: Journal of Food Process Engineering. Unidade: EP
Subjects: REOLOGIA, PROPRIEDADES DOS MATERIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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
Continuous pasteurization of egg yolk: thermophysical properties and process simulation (2005)
Gut, Jorge Andrey Wilhelms ; Pinto, José Maurício; Gabas, Ana Lúcia; Telis Romero, Javier
Source: Journal of Food Process Engineering. Unidades: EP, FZEA
Subjects: MODELOS MATEMÁTICOS, OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, v. 28, n. 2, p. 181-203, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2005.00416.x. Acesso em: 14 nov. 2025.
APA
Gut, J. A. W., Pinto, J. M., Gabas, A. L., & Telis Romero, J. (2005). Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, 28( 2), 181-203. doi:10.1111/j.1745-4530.2005.00416.x
NLM
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2025 nov. 14 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x
Vancouver
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2025 nov. 14 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.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: 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

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