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Artigo de periodico
Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds (2024)
Sponchiado, Pedro Augusto Invernizzi ; Melo, Maryanne Trafani de ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Blácido, Delia Rita Tapia ; Augusto, Pedro Esteves Duarte ; Ramos, Ana Paula ; Maniglia, Bianca Chieregato
Fonte: Emergent Materials. Unidades: FFCLRP, ESALQ, IQSC
Assuntos: AMIDO, BATATA, BIOMATERIAIS, IMPRESSÃO 3-D, REGENERAÇÃO ÓSSEA
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ABNT
SPONCHIADO, Pedro Augusto Invernizzi et al. Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds. Emergent Materials, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.1007/s42247-024-00673-6. Acesso em: 12 ago. 2024.
APA
Sponchiado, P. A. I., Melo, M. T. de, Bitencourt, B. S., Guedes, J. S., Blácido, D. R. T., Augusto, P. E. D., et al. (2024). Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds. Emergent Materials, 1-14. doi:10.1007/s42247-024-00673-6
NLM
Sponchiado PAI, Melo MT de, Bitencourt BS, Guedes JS, Blácido DRT, Augusto PED, Ramos AP, Maniglia BC. Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds [Internet]. Emergent Materials. 2024 ; 1-14.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/s42247-024-00673-6
Vancouver
Sponchiado PAI, Melo MT de, Bitencourt BS, Guedes JS, Blácido DRT, Augusto PED, Ramos AP, Maniglia BC. Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds [Internet]. Emergent Materials. 2024 ; 1-14.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/s42247-024-00673-6
Artigo de periodico
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia (2023)
Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Torres, Larissa Catelli Rocha ; Alencar, Severino Matias de ; Augusto, Pedro Esteves Duarte
Fonte: Innovative Food Science and Emerging Technologies. Unidades: ESALQ, CENA
Assuntos: ALIMENTOS, AMIDO, ANTI-INFLAMATÓRIOS, DIGESTÃO, FLAVONOIDES, IMAGEM 3D, TRANSTORNOS DE DEGLUTIÇÃO, UVA
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, v. 84, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103289. Acesso em: 12 ago. 2024.
APA
Sartori, A. G. de O., Saliba, A. S. M. C., Bitencourt, B. S., Guedes, J. S., Torres, L. C. R., Alencar, S. M. de, & Augusto, P. E. D. (2023). Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, 84, 1-13. doi:10.1016/j.ifset.2023.103289
NLM
Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289
Vancouver
Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289
Artigo de periodico
Bio-based multilayer films: A review of the principal methods of production and challenges (2023)
La Fuente Arias, Carla Ivonne ; Kubo, Mirian Tiaki Kaneiwa ; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
Fonte: Critical Reviews in Food Science and Nutrition. Unidades: EP, ESALQ
Assuntos: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, v. 63, n. 14, p. 2260–2276, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2021.1973955. Acesso em: 12 ago. 2024.
APA
La Fuente Arias, C. I., Kubo, M. T. K., Tadini, C. C., & Augusto, P. E. D. (2023). Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, 63( 14), 2260–2276. doi:10.1080/10408398.2021.1973955
NLM
La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
Vancouver
La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
Artigo de periodico
Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people (2023)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Saliba, Ana Sofia Martelli Chaib ; Sartori, Alan Giovanini de Oliveira ; Torres, Larissa Catelli Rocha ; Amaral, José Eduardo Pedroso Gomes do ; Alencar, Severino Matias ; Maniglia, Bianca Chieregato ; Augusto, Pedro Esteves Duarte
Fonte: Food Research International. Unidades: ESALQ, CENA, IQSC
Assuntos: TRANSTORNOS DE DEGLUTIÇÃO, IMAGEM 3D, ALIMENTOS, LEITE, AMIDO
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ABNT
BITENCOURT, Bruna Sousa et al. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, v. 170, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113010. Acesso em: 12 ago. 2024.
APA
Bitencourt, B. S., Guedes, J. S., Saliba, A. S. M. C., Sartori, A. G. de O., Torres, L. C. R., Amaral, J. E. P. G. do, et al. (2023). Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, 170, 1-12. doi:10.1016/j.foodres.2023.113010
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
Artigo de periodico
Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention (2022)
Badin, Emiliano Emanuel; Augusto, Pedro Esteves Duarte ; Quevedo‐Leon, Roberto Agustín; Ibarz, Albert; Ribotta, Pablo Daniel; Lespinard, Alejandro Rafael
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: COMPOSIÇÃO QUÍMICA, COR, DINÂMICA DOS FLUÍDOS COMPUTACIONAL, FRAMBOESA, PASTEURIZAÇÃO, POLPA, PROCESSAMENTO DE ALIMENTOS
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ABNT
BADIN, Emiliano Emanuel et al. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering, p. 1-16, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14168. Acesso em: 12 ago. 2024.
APA
Badin, E. E., Augusto, P. E. D., Quevedo‐Leon, R. A., Ibarz, A., Ribotta, P. D., & Lespinard, A. R. (2022). Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering, 1-16. doi:10.1111/jfpe.14168
NLM
Badin EE, Augusto PED, Quevedo‐Leon RA, Ibarz A, Ribotta PD, Lespinard AR. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention [Internet]. Journal of Food Process Engineering. 2022 ; 1-16.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1111/jfpe.14168
Vancouver
Badin EE, Augusto PED, Quevedo‐Leon RA, Ibarz A, Ribotta PD, Lespinard AR. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention [Internet]. Journal of Food Process Engineering. 2022 ; 1-16.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1111/jfpe.14168
Artigo de periodico
Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) (2022)
La Fuente Arias, Carla Ivonne ; Siqueira, Larissa do Val ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen Cecília
Fonte: Innovative Food Science and Emerging Technologies. Unidades: EP, ESALQ
Assuntos: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, v. 75, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102906. Acesso em: 12 ago. 2024.
APA
La Fuente Arias, C. I., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, 75, 1-10. doi:10.1016/j.ifset.2021.102906
NLM
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906
Vancouver
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906
Artigo de periodico
Knowledge and perception of different plastic bags and packages: a case study in Brazil (2022)
La Fuente, Carla I. A ; Tribst, Alline A. L; Augusto, Pedro Esteves Duarte
Fonte: Journal of Environmental Management. Unidade: ESALQ
Assuntos: COMPORTAMENTO DO CONSUMIDOR, EMBALAGENS PLÁSTICAS, PERCEPÇÃO, PLÁSTICOS BIODEGRADÁVEIS, SUSTENTABILIDADE
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ABNT
LA FUENTE, Carla I. A e TRIBST, Alline A. L e AUGUSTO, Pedro Esteves Duarte. Knowledge and perception of different plastic bags and packages: a case study in Brazil. Journal of Environmental Management, v. 301, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jenvman.2021.113881. Acesso em: 12 ago. 2024.
APA
La Fuente, C. I. A., Tribst, A. A. L., & Augusto, P. E. D. (2022). Knowledge and perception of different plastic bags and packages: a case study in Brazil. Journal of Environmental Management, 301, 1-9. doi:10.1016/j.jenvman.2021.113881
NLM
La Fuente CIA, Tribst AAL, Augusto PED. Knowledge and perception of different plastic bags and packages: a case study in Brazil [Internet]. Journal of Environmental Management. 2022 ; 301 1-9.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.jenvman.2021.113881
Vancouver
La Fuente CIA, Tribst AAL, Augusto PED. Knowledge and perception of different plastic bags and packages: a case study in Brazil [Internet]. Journal of Environmental Management. 2022 ; 301 1-9.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.jenvman.2021.113881
Trabalho de evento
Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch (2022)
La Fuente Arias, Carla Ivonne ; Siqueira, Larissa do Val ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen Cecília
Nome do evento: Congreso Iberoamericano de Ingeniería de Alimentos - CIBIA. Unidades: ESALQ, EP
Assuntos: AMIDO, BIOFILMES, MANDIOCA, MATERIAIS COMPÓSITOS, PLÁSTICOS BIODEGRADÁVEIS, TRATAMENTO TÉRMICO
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch. 2022, Anais.. Medellín: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2022. . Acesso em: 12 ago. 2024.
APA
La Fuente Arias, C. I., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch. In . Medellín: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.
NLM
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch. 2022 ;[citado 2024 ago. 12 ]
Vancouver
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Bio-based plastics produced through casting and extrusion processes from DHT-modified cassava starch. 2022 ;[citado 2024 ago. 12 ]
Artigo de periodico
Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure (2022)
Saavedra, Juan; Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte ; Rojas, Meliza Lindsay; Miano, Alberto Claudio
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: ABACAXI, CINÉTICA, COMPONENTES PRINCIPAIS, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
SAAVEDRA, Juan et al. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure. Journal of Food Process Engineering, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14187. Acesso em: 12 ago. 2024.
APA
Saavedra, J., Gomes, B. de O., Augusto, P. E. D., Rojas, M. L., & Miano, A. C. (2022). Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure. Journal of Food Process Engineering, 1-13. doi:10.1111/jfpe.14187
NLM
Saavedra J, Gomes B de O, Augusto PED, Rojas ML, Miano AC. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure [Internet]. Journal of Food Process Engineering. 2022 ; 1-13.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1111/jfpe.14187
Vancouver
Saavedra J, Gomes B de O, Augusto PED, Rojas ML, Miano AC. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure [Internet]. Journal of Food Process Engineering. 2022 ; 1-13.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1111/jfpe.14187
Artigo de periodico
Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds (2022)
Gomes, Bruna de Oliveira ; Santos, Karoline Costa ; Carvalho, Gisandro Reis ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Augusto, Pedro Esteves Duarte
Fonte: Journal of Food Processing and Preservation. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, CINÉTICA, COMPOSTOS FENÓLICOS, ETANOL, SECAGEM DE ALIMENTOS, TEMPERATURA, UVAIA
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ABNT
GOMES, Bruna de Oliveira et al. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16284. Acesso em: 12 ago. 2024.
APA
Gomes, B. de O., Santos, K. C., Carvalho, G. R., Bitencourt, B. S., Guedes, J. S., & Augusto, P. E. D. (2022). Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, 1-11. doi:10.1111/jfpp.16284
NLM
Gomes B de O, Santos KC, Carvalho GR, Bitencourt BS, Guedes JS, Augusto PED. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds [Internet]. Journal of Food Processing and Preservation. 2022 ; 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1111/jfpp.16284
Vancouver
Gomes B de O, Santos KC, Carvalho GR, Bitencourt BS, Guedes JS, Augusto PED. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds [Internet]. Journal of Food Processing and Preservation. 2022 ; 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1111/jfpp.16284
Artigo de periodico
Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis (2022)
Capela, Arthur Pompilio da; Tribst, Alline Artigiani Lima; Augusto, Pedro Esteves Duarte ; Leite Júnior, Bruno Ricardo de Castro
Fonte: Food Research International. Unidade: ESALQ
Assuntos: ÁCIDOS GRAXOS, CAPRINOS LEITEIROS, CISALHAMENTO, GORDURAS, HIDRÓLISE, HOMOGENEIZAÇÃO, LEITE, LIPASE, ULTRASSOM
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ABNT
CAPELA, Arthur Pompilio da et al. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis. Food Research International, v. 156, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111343. Acesso em: 12 ago. 2024.
APA
Capela, A. P. da, Tribst, A. A. L., Augusto, P. E. D., & Leite Júnior, B. R. de C. (2022). Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis. Food Research International, 156, 1-10. doi:10.1016/j.foodres.2022.111343
NLM
Capela AP da, Tribst AAL, Augusto PED, Leite Júnior BR de C. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis [Internet]. Food Research International. 2022 ; 156 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343
Vancouver
Capela AP da, Tribst AAL, Augusto PED, Leite Júnior BR de C. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis [Internet]. Food Research International. 2022 ; 156 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343
Artigo de periodico
Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties (2022)
Bitencourt, Bruna Sousa ; Corrêa, Jefferson Luiz Gomes; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Fonte: Waste and Biomass Valorization. Unidade: ESALQ
Assuntos: ABACAXI, ALIMENTAÇÃO ANIMAL, BAGAÇOS, ETANOL, QUALIDADE DOS ALIMENTOS, RAÇÃO, SECAGEM DE ALIMENTOS, TEMPERATURA
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ABNT
BITENCOURT, Bruna Sousa et al. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties. Waste and Biomass Valorization, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1007/s12649-021-01659-9. Acesso em: 12 ago. 2024.
APA
Bitencourt, B. S., Corrêa, J. L. G., Carvalho, G. R., & Augusto, P. E. D. (2022). Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties. Waste and Biomass Valorization, 1-14. doi:10.1007/s12649-021-01659-9
NLM
Bitencourt BS, Corrêa JLG, Carvalho GR, Augusto PED. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties [Internet]. Waste and Biomass Valorization. 2022 ; 1-14.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/s12649-021-01659-9
Vancouver
Bitencourt BS, Corrêa JLG, Carvalho GR, Augusto PED. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties [Internet]. Waste and Biomass Valorization. 2022 ; 1-14.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/s12649-021-01659-9
Artigo de periodico
Bio‑based plastic based on ozonated cassava starch produced by extrusion (2022)
Arias, Carla Ivonne La Fuente ; Siqueira, Larissa do Val ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen Cecília
Fonte: Journal of Polymers and the Environment. Unidades: EP, ESALQ
Assuntos: AMIDO, EXTRUSÃO, MANDIOCA, OZÔNIO, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
ARIAS, Carla Ivonne La Fuente et al. Bio‑based plastic based on ozonated cassava starch produced by extrusion. Journal of Polymers and the Environment, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1007/s10924-022-02488-0. Acesso em: 12 ago. 2024.
APA
Arias, C. I. L. F., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Bio‑based plastic based on ozonated cassava starch produced by extrusion. Journal of Polymers and the Environment, 1-11. doi:10.1007/s10924-022-02488-0
NLM
Arias CILF, Siqueira L do V, Augusto PED, Tadini CC. Bio‑based plastic based on ozonated cassava starch produced by extrusion [Internet]. Journal of Polymers and the Environment. 2022 ; 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/s10924-022-02488-0
Vancouver
Arias CILF, Siqueira L do V, Augusto PED, Tadini CC. Bio‑based plastic based on ozonated cassava starch produced by extrusion [Internet]. Journal of Polymers and the Environment. 2022 ; 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/s10924-022-02488-0
Artigo de periodico
Transport properties of saturated sucrose and maltitol solutions as affected by temperature (2021)
Martins, Maria Julia Neves; Augusto, Pedro Esteves Duarte ; Telis-Romero, Javier; Polachini, Tiago Carregari
Fonte: Journal of Molecular Liquids. Unidade: ESALQ
Assuntos: ADOÇANTES, SACAROSE, TEMPERATURA
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ABNT
MARTINS, Maria Julia Neves et al. Transport properties of saturated sucrose and maltitol solutions as affected by temperature. Journal of Molecular Liquids, v. 336, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.molliq.2021.116254. Acesso em: 12 ago. 2024.
APA
Martins, M. J. N., Augusto, P. E. D., Telis-Romero, J., & Polachini, T. C. (2021). Transport properties of saturated sucrose and maltitol solutions as affected by temperature. Journal of Molecular Liquids, 336, 1-11. doi:10.1016/j.molliq.2021.116254
NLM
Martins MJN, Augusto PED, Telis-Romero J, Polachini TC. Transport properties of saturated sucrose and maltitol solutions as affected by temperature [Internet]. Journal of Molecular Liquids. 2021 ; 336 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.molliq.2021.116254
Vancouver
Martins MJN, Augusto PED, Telis-Romero J, Polachini TC. Transport properties of saturated sucrose and maltitol solutions as affected by temperature [Internet]. Journal of Molecular Liquids. 2021 ; 336 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.molliq.2021.116254
Artigo de periodico
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process (2021)
Guedes, Jaqueline Souza ; Santos, Karoline Costa dos ; Silva, Nanci Castanha da ; Rojas, Meliza L; Matta Junior, Manoel Divino ; Lima, Dâmaris Carvalho ; Augusto, Pedro Esteves Duarte
Fonte: Food Structure. Unidade: ESALQ
Assuntos: AMIDO, BATATA, ETANOL, PROCESSAMENTO DE ALIMENTOS, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUEDES, Jaqueline Souza et al. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, v. 29, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2021.100202. Acesso em: 12 ago. 2024.
APA
Guedes, J. S., Santos, K. C. dos, Silva, N. C. da, Rojas, M. L., Matta Junior, M. D., Lima, D. C., & Augusto, P. E. D. (2021). Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, 29. doi:10.1016/j.foostr.2021.100202
NLM
Guedes JS, Santos KC dos, Silva NC da, Rojas ML, Matta Junior MD, Lima DC, Augusto PED. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process [Internet]. Food Structure. 2021 ; 29[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foostr.2021.100202
Vancouver
Guedes JS, Santos KC dos, Silva NC da, Rojas ML, Matta Junior MD, Lima DC, Augusto PED. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process [Internet]. Food Structure. 2021 ; 29[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foostr.2021.100202
Parte de monografia/livro
High-pressure homogenization on food enzymes (2021)
Leite Júnior, Bruno R. C; Kubo, Mirian Tiaki Kaneiwa ; Augusto, Pedro Esteves Duarte ; Atribst, A. A. L
Fonte: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP
Assuntos: BIOQUÍMICA DE ALIMENTOS, HOMOGENEIZAÇÃO, ENZIMAS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE JÚNIOR, Bruno R. C et al. High-pressure homogenization on food enzymes. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.22999-5. Acesso em: 12 ago. 2024.
APA
Leite Júnior, B. R. C., Kubo, M. T. K., Augusto, P. E. D., & Atribst, A. A. L. (2021). High-pressure homogenization on food enzymes. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.22999-5
NLM
Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
Vancouver
Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
Artigo de periodico
Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying (2021)
Carvalho, Gisandro Reis ; Massarioli, Adna Prado ; Alvim, Izabela Dutra; Augusto, Pedro Esteves Duarte
Fonte: Food Engineering Reviews. Unidade: ESALQ
Assuntos: ABACAXI, ALIMENTOS FORTIFICADOS, DESIDRATAÇÃO DE ALIMENTOS, ETANOL, FERRO, SECAGEM DE ALIMENTOS, ULTRASSOM, VALOR NUTRITIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Gisandro Reis et al. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, v. 13, p. 726-739, 2021Tradução . . Disponível em: https://doi.org/10.1007/s12393-020-09259-4. Acesso em: 12 ago. 2024.
APA
Carvalho, G. R., Massarioli, A. P., Alvim, I. D., & Augusto, P. E. D. (2021). Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, 13, 726-739. doi:10.1007/s12393-020-09259-4
NLM
Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2021 ;13 726-739.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/s12393-020-09259-4
Vancouver
Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2021 ;13 726-739.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/s12393-020-09259-4
Artigo de periodico
Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study (2021)
Romero, Alessandra de Cássia ; Calori-Domingues, Maria Antonia ; Abdalla, Adibe Luiz ; Augusto, Pedro Esteves Duarte
Fonte: Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Unidades: ESALQ, CENA
Assuntos: ALGODÃO, CAROÇOS, FARELOS, OZÔNIO, POLIFENÓIS, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROMERO, Alessandra de Cássia et al. Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, v. 38, n. 4, p. 659-669, 2021Tradução . . Disponível em: https://doi.org/10.1080/19440049.2020.1865579. Acesso em: 12 ago. 2024.
APA
Romero, A. de C., Calori-Domingues, M. A., Abdalla, A. L., & Augusto, P. E. D. (2021). Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 38( 4), 659-669. doi:10.1080/19440049.2020.1865579
NLM
Romero A de C, Calori-Domingues MA, Abdalla AL, Augusto PED. Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study [Internet]. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2021 ; 38( 4): 659-669.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1080/19440049.2020.1865579
Vancouver
Romero A de C, Calori-Domingues MA, Abdalla AL, Augusto PED. Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study [Internet]. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2021 ; 38( 4): 659-669.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1080/19440049.2020.1865579
Artigo de periodico
An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration (2021)
Castanha, Nanci ; Lindsay Rojas, Meliza ; Augusto, Pedro Esteves Duarte
Fonte: Scientia Agropecuaria. Unidade: ESALQ
Assuntos: ADESIVOS, AMIDO, COLAGEM, TEXTURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTANHA, Nanci e LINDSAY ROJAS, Meliza e AUGUSTO, Pedro Esteves Duarte. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. Scientia Agropecuaria, v. 12, n. 2, p. 203-212, 2021Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2021.023. Acesso em: 12 ago. 2024.
APA
Castanha, N., Lindsay Rojas, M., & Augusto, P. E. D. (2021). An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. Scientia Agropecuaria, 12( 2), 203-212. doi:10.17268/sci.agropecu.2021.023
NLM
Castanha N, Lindsay Rojas M, Augusto PED. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration [Internet]. Scientia Agropecuaria. 2021 ; 12( 2): 203-212.[citado 2024 ago. 12 ] Available from: https://doi.org/10.17268/sci.agropecu.2021.023
Vancouver
Castanha N, Lindsay Rojas M, Augusto PED. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration [Internet]. Scientia Agropecuaria. 2021 ; 12( 2): 203-212.[citado 2024 ago. 12 ] Available from: https://doi.org/10.17268/sci.agropecu.2021.023
Artigo de periodico
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review (2021)
Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Augusto, Pedro Esteves Duarte
Fonte: International Journal of Food Science & Technology. Unidade: ESALQ
Assuntos: PROCESSAMENTO DE ALIMENTOS, ULTRASSOM, FRUTAS, HORTALIÇAS, COMPOSTOS FENÓLICOS, CAROTENOIDES, FLAVONOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay et al. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, p. 1-20, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15113. Acesso em: 12 ago. 2024.
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., & Augusto, P. E. D. (2021). Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, 1-20. doi:10.1111/ijfs.15113
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review [Internet]. International Journal of Food Science & Technology. 2021 ; 1-20.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1111/ijfs.15113
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review [Internet]. International Journal of Food Science & Technology. 2021 ; 1-20.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1111/ijfs.15113

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