Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice (2019)
- Authors:
- USP affiliated authors: PURGATTO, EDUARDO - FCF ; HASSIMOTTO, NEUZA MARIKO AYMOTO - FCF ; GUT, JORGE ANDREY WILHELMS - EP ; SIGUEMOTO, ÉRICA SAYURI - EP
- Unidades: FCF; EP
- DOI: 10.1016/j.lwt.2019.05.111
- Subjects: COMPOSTOS FENÓLICOS; COMPOSTOS VOLÁTEIS; PASTEURIZAÇÃO; ANTIOXIDANTES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 111, p. 853-860 , 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
SIGUEMOTO, Érica Sayuri et al. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Food Science and Technology, v. 111, p. 853-860 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.05.111. Acesso em: 24 abr. 2024. -
APA
Siguemoto, É. S., Purgatto, E., Hassimotto, N. M. A., & Gut, J. A. W. (2019). Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Food Science and Technology, 111, 853-860 . doi:10.1016/j.lwt.2019.05.111 -
NLM
Siguemoto ÉS, Purgatto E, Hassimotto NMA, Gut JAW. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice [Internet]. Food Science and Technology. 2019 ; 111 853-860 .[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.111 -
Vancouver
Siguemoto ÉS, Purgatto E, Hassimotto NMA, Gut JAW. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice [Internet]. Food Science and Technology. 2019 ; 111 853-860 .[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.111 - Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice
- Dielectric properties of cloudy apple juices relevant to microwave pasteurization
- Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables
- Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing
- Postharvest auxin and methyl jasmonate effect on anthocyanin biosynthesis in red raspberry (Rubus idaeus L.)
- Methyl jasmonate application to increase volatile compounds of Vitis labrusca L. grape berries cultivated under subtropical conditions
- Identification of the potential inhibitors of malolactic fermentation in wines
- Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp
- Residence time distribution of a capillary microreactor used for pharmaceutical synthesis
- Determinação da cinética de inativação térmica da enzima pectinametilesterase em suco de maçã não clarificado
Informações sobre o DOI: 10.1016/j.lwt.2019.05.111 (Fonte: oaDOI API)
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