Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization (2018)
- Authors:
- USP affiliated authors: GUT, JORGE ANDREY WILHELMS - EP ; PIRES, MARCOS NEVES - EP ; SIGUEMOTO, ÉRICA SAYURI - EP ; FUNCIA, EDUARDO DOS SANTOS - EP
- Unidade: EP
- DOI: 10.1016/j.fbp.2018.06.004
- Subjects: SUCOS DE FRUTAS; PASTEURIZAÇÃO; MODELOS MATEMÁTICOS; ENZIMAS; TECNOLOGIA DE MICRO-ONDAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food and Bioproducts Processing
- ISSN: 1744-3571
- Volume/Número/Paginação/Ano: v. 111, p. 45-53, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SIGUEMOTO, Érica Sayuri et al. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, v. 111, p. 45-53, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2018.06.004. Acesso em: 15 maio 2024. -
APA
Siguemoto, É. S., Funcia, E. dos S., Pires, M. N., & Gut, J. A. W. (2018). Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, 111, 45-53. doi:10.1016/j.fbp.2018.06.004 -
NLM
Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 maio 15 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004 -
Vancouver
Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 maio 15 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004 - Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality
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Informações sobre o DOI: 10.1016/j.fbp.2018.06.004 (Fonte: oaDOI API)
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