Considerações finais - Repositório Institucional da UFSC
Considerações finais - Repositório Institucional da UFSC
Considerações finais - Repositório Institucional da UFSC
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
176<br />
and chlorophyll contents in soybean seeds during ripening. Journal of<br />
Agricultural and Food Chemistry, v. 50, p. 3961-3966, 2002.<br />
SOUZA, V. C.; LORENZI, H. Botânica Sistemática: Guia Ilustrado,<br />
Baseado em APG II;<br />
Instituto Plantarum: Nova Odessa, SP, 2005.<br />
SOYSAL, Ç. ; SÖYLEMEZ, Z. Kinetics and inactivation of carrot<br />
peroxi<strong>da</strong>se by heat treatment. Journal of Food Engineering, v. 68, p.<br />
349-356, 2005.<br />
STEET, J.A.; TONG, C.H. Degra<strong>da</strong>tion kinetics of green color and<br />
chlorophylls inpeas by colorimetry and HPLC. Journal of Food<br />
Science, v. 61, n. 5, p. 924-931,1996.<br />
SWEAT, V.E. Thermal properties of foods. In: RAO, M.A.; RIZVI,<br />
S.S.H. Engineering Properties of Foods, Marcel Dekker Inc. 1986, p.<br />
49-87.<br />
TAUBER, H. The Chemistry and Technology of Enzymas. New<br />
York: J. Wiley & Sons, 1950. Cap. 9. p. 203-210.<br />
TEREFE, N.S.; YANG, Y.H.; KNOERZER, K.; BUCKOW, R.;<br />
VERSTEEG, C. High pressure and thermal inactivation kinetics of<br />
polyphenol oxi<strong>da</strong>se and peroxi<strong>da</strong>se in strawberry puree. Inovative Food<br />
Science and Emerging technologies, v. 11, p. 52-60, 2010.<br />
TIJSKENS, L.M.M.; SCHIJVENS, BIEKMAN, E.S.A. Modelling the<br />
change in colour of broccoli and green beans during blanching.<br />
Innovative Food Science & Emerging Technologies, v. 2, p. 303-313,<br />
2001.<br />
TOLEDO, R.T. Fun<strong>da</strong>mentals of Food Process Engineering. 2ed.<br />
New York: Chapman & Hall, 1999. Cap. 9. p. 315-397.<br />
USEPA, United States Environmental Protection Agency. Locating and<br />
stimating air emissions from sources of polycyclic organic matter, 1998.<br />
Disponível em http://www.epa.gov/ttnchie1/le/pompta.pdf. Acesso em<br />
12 jan. 2010.