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Refinado por: assunto: Sucos De Frutas remover
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1
Effect of high-pressure homogenization on enzyme activity in juices
Effect of high-pressure homogenization on enzyme activity in juices
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Effect of high-pressure homogenization on enzyme activity in juices

Meliza L. Rojas Mirian T. K Kubo; Alline A. L Tribst; Bruno R. C Leite Júnior; Pedro Esteves Duarte Augusto

Leite Júnior, Bruno and Tribst, Alline (eds.) Effect of high-pressure technologies on enzymes: science and applications Amsterdam : Elsevier, 2023 464 p

Amsterdam Elsevier 2023

Item não circula. Consulte sua biblioteca.(Acessar)

2
Ultrasound processing to enhance the functionality of plant-based beverages and proteins
Ultrasound processing to enhance the functionality of plant-based beverages and proteins
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Ultrasound processing to enhance the functionality of plant-based beverages and proteins

Meliza L Rojas Mirian TK Kubo; Alberto C Miano; Pedro Esteves Duarte Augusto

Current Opinion in Food Science Amsterdam v. 48, art. 100939, p. 1-9, September 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of Passiflora setacea juice and its phenolic metabolites on insulin resistance markers in overweight individuals and on microglia cell activity
Effect of Passiflora setacea juice and its phenolic metabolites on insulin resistance markers in overweight individuals and on microglia cell activity
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Effect of Passiflora setacea juice and its phenolic metabolites on insulin resistance markers in overweight individuals and on microglia cell activity

Isabella de Araújo Esteves Duarte Maria Carolina Miranda de Souza; Rafaela Moura Curinga; Henrique Matos Mendonça; Livia de Lacerda de Oliveira; Dragan Milenkovic; Neuza Mariko Aymoto Hassimotto; Ana Maria Costa; Juaci Vitorio Malaquias; Tatiana Karla dos Santos Borges

Food and Function Cambridge v. 13, n. 12, p. 6498-6509, 2022

Cambridge 2022

Item não circula. Consulte sua biblioteca.(Acessar)

4
High pressure homogenization in fruit and vegetable juice and puree processing effects on quality, stability and phytochemical Profile
High pressure homogenization in fruit and vegetable juice and puree processing effects on quality, stability and phytochemical Profile
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Livro 		Adicionar ao Meu Espaço

High pressure homogenization in fruit and vegetable juice and puree processing effects on quality, stability and phytochemical Profile

Mirian Tiaki Kaneiwa Kubo A. A. L Atribst; Pedro Esteves Duarte Augusto

Knoerzer, K. and Muthukumarappan, K. (eds.) Innovative food processing technologies: a comprehensive review Amsterdam: Elsevier, 2021 v. 3

Amsterdam Elsevier 2021

Localização: ESALQ - Biblioteca Central    (PI Drive 3004642 )(Acessar)

5
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
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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)

6
High hydrostatic pressure and high-pressure homogenization processing of fruit juices
High hydrostatic pressure and high-pressure homogenization processing of fruit juices
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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)

7
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)

8
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
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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)

9
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages
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Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages

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

LWT - Food Science and Technology Amsterdam v. 89, p. 610-616, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

10
Ultrasound processing of guava juice effect on structure, physical properties and lycopene in vitro accessibility
Ultrasound processing of guava juice effect on structure, physical properties and lycopene in vitro accessibility
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Ultrasound processing of guava juice effect on structure, physical properties and lycopene in vitro accessibility

Stephanie Suarez Campoli Meliza Lindsay Rojas; Jose Eduardo Pedroso Gomes do Amaral; Solange Guidolin Canniatti-Brazaca; Pedro Esteves Duarte Augusto

Food Chemistry Amsterdam v. 268, p. 594-601, 2018

Amsterdam 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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