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Refinado por: assunto: Sucos De Frutas remover
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1
Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology effect on the ready-to-drink juice
Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology effect on the ready-to-drink juice
Material Type:
Artigo 		Adicionar ao Meu Espaço

Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology effect on the ready-to-drink juice

Thiago Soares Leite Pedro Esteves Duarte Augusto; Marcelo Cristianini

Food and Bioprocess Technology New York v. 9, n. 6, p. 1070-1078, 2016

New York 2016

Acesso online

2
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)
Material Type:
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Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Thiago Soares Leite Pedro Esteves Duarte Augusto; Marcelo Cristianini

International Journal of Food Properties London p. 1-11, 2017

London 2017

Item não circula. Consulte sua biblioteca.(Acessar)

3
High hydrostatic pressure and high-pressure homogenization processing of fruit juices
High hydrostatic pressure and high-pressure homogenization processing of fruit juices
Material Type:
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High hydrostatic pressure and high-pressure homogenization processing of fruit juices

Pedro Esteves Duarte Augusto Alline A. L Tribst; Marcelo Cristianini

Rajauria, G. and Tiwari, B. K. (eds.) Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques Amsterdam: Elsevier, 2018 910 p

Amsterdam Elsevier 2018

Localização: ESALQ - Biblioteca Central    (PI 2995934 )(Acessar)

4
Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology changes in the viscoelastic properties
Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology changes in the viscoelastic properties
Material Type:
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Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology changes in the viscoelastic properties

Thiago S Leite Pedro Esteves Duarte Augusto; Marcelo Cristianini

Food Engineering Reviews New York v. 7, n. 2, p. 231-240, 2015

New York 2015

Acesso online

5
Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice
Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice
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Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice

Thiago Soares Leite Pedro Esteves Duarte Augusto; Marcelo Cristianini

Food Biophysics New York v. 10, n. 2, p. 169-180, 2015

New York 2015

Acesso online

6
High hydrostatic pressure and high-pressure homogenization processing of fruit juices
High hydrostatic pressure and high-pressure homogenization processing of fruit juices
Material Type:
Livro 		Adicionar ao Meu Espaço

High hydrostatic pressure and high-pressure homogenization processing of fruit juices

Pedro Esteves Duarte Augusto Alline A. L Tribst; Marcelo Cristianini

Rajauria, Gaurav; Tiwari, Brijesh, eds Fruit Juices: extraction, composition, quality and analysis Chennai: Academic Press; Elsevier 2018 910 p

Chennai Academic Press Elsevier 2018

Localização: ESALQ - Biblioteca Central    (PI 2940182 )(Acessar)

7
Ultrasound processing of fruit and vegetable juices
Ultrasound processing of fruit and vegetable juices
Material Type:
Livro 		Adicionar ao Meu Espaço

Ultrasound processing of fruit and vegetable juices

Meliza L Rojas Alberto C Miano; Pedro Esteves Duarte Augusto

Daniela Bermudez-Aguirre, ed Ultrasound: advances in food processing and preservation Amsterdam: Elsevier, 2017 556 p. il

Amsterdam Elsevier 2017

Localização: ESALQ - Biblioteca Central    (PI 2862729 )(Acessar)

8
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)
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The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)

Thiago Soares Leite Pedro Esteves Duarte Augusto; Marcelo Cristianini

Innovative Food Science and Emerging Technologies Amsterdam v. 26, p. 124\2013133, 2014

Amsterdam 2014

Acesso online

9
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
Material Type:
Artigo 		Adicionar ao Meu Espaço

Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices

M. T. K Kubo S Curet; Pedro Esteves Duarte Augusto; L Boillereaux

Journal of Food Engineering Amsterdam v. 263, p. 366-379, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

10
Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice
Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice
Material Type:
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Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice

M. T. K Kubo S Curet; Pedro Esteves Duarte Augusto; L Boillereaux

Journal of Food Process Engineering Oxford art. e12815, p. 1-16, 2018

Oxford 2018

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Augusto, P
  2. Cristianini, M
  3. Leite, T
  4. Kubo, M
  5. Rojas, M

Neste Assunto:

  1. Sucos De Frutas
  2. Homogeneização
  3. Laranja
  4. Sucos De Vegetais
  5. Sucos De Frutas–Processamento

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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