ReP USP - Resultado da busca

Artigo de periodico
Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics (2021)
Santos, Karoline Costa dos; Guedes, Jaqueline Souza ; Rojas, Meliza Lindsay; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: CENOURA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
SANTOS, Karoline Costa dos et al. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics Sonochemistry, v. 70, p. 1-14, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2020.105304. Acesso em: 17 out. 2024.
APA
Santos, K. C. dos, Guedes, J. S., Rojas, M. L., Carvalho, G. R., & Augusto, P. E. D. (2021). Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics Sonochemistry, 70, 1-14. doi:10.1016/j.ultsonch.2020.105304
NLM
Santos KC dos, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. Ultrasonics Sonochemistry. 2021 ; 70 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
Vancouver
Santos KC dos, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. Ultrasonics Sonochemistry. 2021 ; 70 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
Artigo de periodico
Ethanol pre-treatment to ultrasound-assisted convective drying of apple (2020)
Rojas, Meliza Lindsay ; Augusto, Pedro Esteves Duarte ; Carcel, J. A
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e CARCEL, J. A. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, v. 61, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102328. Acesso em: 17 out. 2024.
APA
Rojas, M. L., Augusto, P. E. D., & Carcel, J. A. (2020). Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, 61, 1-12. doi:10.1016/j.ifset.2020.102328
NLM
Rojas ML, Augusto PED, Carcel JA. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Vancouver
Rojas ML, Augusto PED, Carcel JA. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Artigo de periodico
Automation of a mattson bean cooker:: A simple and a low-cost approach (2020)
Sabadoti, Viviane Deroldo ; Miano, Alberto Claudio; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: COZIMENTO, FEIJÃO, LENTILHA
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ABNT
SABADOTI, Viviane Deroldo e MIANO, Alberto Claudio e AUGUSTO, Pedro Esteves Duarte. Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14769. Acesso em: 17 out. 2024.
APA
Sabadoti, V. D., Miano, A. C., & Augusto, P. E. D. (2020). Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, 1-10. doi:10.1111/jfpp.14769
NLM
Sabadoti VD, Miano AC, Augusto PED. Automation of a mattson bean cooker:: A simple and a low-cost approach [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-10.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/jfpp.14769
Vancouver
Sabadoti VD, Miano AC, Augusto PED. Automation of a mattson bean cooker:: A simple and a low-cost approach [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-10.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/jfpp.14769
Artigo de periodico
Biodegradable films produced from ozone-modified potato starch (2020)
La Fuente Arias, Carla Ivonne ; Castanha, Nanci ; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
Source: Journal of Packaging Technology and Research. Unidades: EP, ESALQ
Subjects: AMIDO, BATATA, FILMES COMESTÍVEIS, OZÔNIO
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1007/s41783-020-00082-0. Acesso em: 17 out. 2024.
APA
La Fuente Arias, C. I., Castanha, N., Maniglia, B. C., Tadini, C. C., & Augusto, P. E. D. (2020). Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, 1-9. doi:10.1007/s41783-020-00082-0
NLM
La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.[citado 2024 out. 17 ] Available from: https://doi.org/10.1007/s41783-020-00082-0
Vancouver
La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.[citado 2024 out. 17 ] Available from: https://doi.org/10.1007/s41783-020-00082-0
Artigo de periodico
Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination (2020)
Guimarães, Bianca; Polachini, Tiago Carregari; Augusto, Pedro Esteves Duarte ; Telis-Romero, Javier
Source: Chemical Engineering and Processing - Process Intensification. Unidade: ESALQ
Subjects: ABSORÇÃO DE ÁGUA PELAS PLANTAS, GERMINAÇÃO, HIDRATAÇÃO, MODELOS MATEMÁTICOS, TEMPERATURA, TRIGO, ULTRASSOM
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ABNT
GUIMARÃES, Bianca et al. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination. Chemical Engineering and Processing - Process Intensification, v. 155, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cep.2020.108045. Acesso em: 17 out. 2024.
APA
Guimarães, B., Polachini, T. C., Augusto, P. E. D., & Telis-Romero, J. (2020). Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination. Chemical Engineering and Processing - Process Intensification, 155, 1-11. doi:10.1016/j.cep.2020.108045
NLM
Guimarães B, Polachini TC, Augusto PED, Telis-Romero J. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination [Internet]. Chemical Engineering and Processing - Process Intensification. 2020 ; 155 1-11.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.cep.2020.108045
Vancouver
Guimarães B, Polachini TC, Augusto PED, Telis-Romero J. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination [Internet]. Chemical Engineering and Processing - Process Intensification. 2020 ; 155 1-11.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.cep.2020.108045
Artigo de periodico
Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin (2020)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte ; Cárcel, Juan Andrés
Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CENOURA, COR, ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e CÁRCEL, Juan Andrés. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10830. Acesso em: 17 out. 2024.
APA
Rojas, M. L., Augusto, P. E. D., & Cárcel, J. A. (2020). Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, 1-12. doi:10.1002/jsfa.10830
NLM
Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-12.[citado 2024 out. 17 ] Available from: https://doi.org/10.1002/jsfa.10830
Vancouver
Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-12.[citado 2024 out. 17 ] Available from: https://doi.org/10.1002/jsfa.10830
Folheto
Nanocellulose to Reinforce Ozonated Cassava Starch Films (2020)
La Fuente Arias, Carla Ivonne ; Souza, Andressa Tamyris de; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
Unidades: EP, ESALQ
Subjects: AMIDO, BIOFILMES, CELULOSE, MANDIOCA, NANOTECNOLOGIA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Nanocellulose to Reinforce Ozonated Cassava Starch Films. . Piracicaba, SP: USP/ESALQ. Grupo de Estudos em Engenharia de Processos. Disponível em: https://doi.org/10.13140/RG.2.2.36293.68324. Acesso em: 17 out. 2024. , 2020
APA
La Fuente Arias, C. I., Souza, A. T. de, Tadini, C. C., & Augusto, P. E. D. (2020). Nanocellulose to Reinforce Ozonated Cassava Starch Films. Piracicaba, SP: USP/ESALQ. Grupo de Estudos em Engenharia de Processos. doi:10.13140/RG.2.2.36293.68324
NLM
La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Nanocellulose to Reinforce Ozonated Cassava Starch Films [Internet]. 2020 ;[citado 2024 out. 17 ] Available from: https://doi.org/10.13140/RG.2.2.36293.68324
Vancouver
La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Nanocellulose to Reinforce Ozonated Cassava Starch Films [Internet]. 2020 ;[citado 2024 out. 17 ] Available from: https://doi.org/10.13140/RG.2.2.36293.68324
Artigo de periodico
Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application (2020)
Maniglia, Bianca Chieregato ; Lima, Dâmaris Carvalho ; Matta Júnior, Manoel Divino ; Oge, A; Le-Bail, P; Augusto, Pedro Esteves Duarte ; Le-Bail, A
Source: Food Research International. Unidade: ESALQ
Subjects: AMIDO, AQUECIMENTO, IMAGEM 3D, PROCESSAMENTO DE ALIMENTOS, TEXTURA, TRIGO
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ABNT
MANIGLIA, Bianca Chieregato et al. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Research International, v. 137, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109731. Acesso em: 17 out. 2024.
APA
Maniglia, B. C., Lima, D. C., Matta Júnior, M. D., Oge, A., Le-Bail, P., Augusto, P. E. D., & Le-Bail, A. (2020). Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Research International, 137, 1-11. doi:10.1016/j.foodres.2020.109731
NLM
Maniglia BC, Lima DC, Matta Júnior MD, Oge A, Le-Bail P, Augusto PED, Le-Bail A. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application [Internet]. Food Research International. 2020 ; 137 1-11.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodres.2020.109731
Vancouver
Maniglia BC, Lima DC, Matta Júnior MD, Oge A, Le-Bail P, Augusto PED, Le-Bail A. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application [Internet]. Food Research International. 2020 ; 137 1-11.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodres.2020.109731
Artigo de periodico
Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice (2018)
Kubo, M. T. K; Curet, S; Augusto, Pedro Esteves Duarte; Boillereaux, L
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: REDES NEURAIS, SUCOS DE FRUTAS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
KUBO, M. T. K et al. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. Journal of Food Process Engineering, p. 1-16, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12815. Acesso em: 17 out. 2024.
APA
Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2018). Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. Journal of Food Process Engineering, 1-16. doi:10.1111/jfpe.12815
NLM
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice [Internet]. Journal of Food Process Engineering. 2018 ; 1-16.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/jfpe.12815
Vancouver
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice [Internet]. Journal of Food Process Engineering. 2018 ; 1-16.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/jfpe.12815
Artigo de periodico
Hydration kinetics of cereal and pulses: new data and hypothesis evaluation (2018)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Pereira, Jéssica da Costa; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: CINÉTICA, HIDRATAÇÃO
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ABNT
MIANO, Alberto Claudio et al. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation. Journal of Food Process Engineering, v. 41, n. 1, p. 1-8, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12617. Acesso em: 17 out. 2024.
APA
Miano, A. C., Sabadoti, V. D., Pereira, J. da C., & Augusto, P. E. D. (2018). Hydration kinetics of cereal and pulses: new data and hypothesis evaluation. Journal of Food Process Engineering, 41( 1), 1-8. doi:10.1111/jfpe.12617
NLM
Miano AC, Sabadoti VD, Pereira J da C, Augusto PED. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation [Internet]. Journal of Food Process Engineering. 2018 ; 41( 1): 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/jfpe.12617
Vancouver
Miano AC, Sabadoti VD, Pereira J da C, Augusto PED. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation [Internet]. Journal of Food Process Engineering. 2018 ; 41( 1): 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/jfpe.12617
Artigo de periodico
Hydration kinetics of Carioca beans at different pHs (2018)
Oladele, Samouel Olugbenga; Osundahunsi, Oluwatooyin F; Agbetoye, Leo A. S; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: CINÉTICA, FEIJÃO, HIDRATAÇÃO
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ABNT
OLADELE, Samouel Olugbenga et al. Hydration kinetics of Carioca beans at different pHs. Journal of Food Process Engineering, p. 1-7, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12908. Acesso em: 17 out. 2024.
APA
Oladele, S. O., Osundahunsi, O. F., Agbetoye, L. A. S., & Augusto, P. E. D. (2018). Hydration kinetics of Carioca beans at different pHs. Journal of Food Process Engineering, 1-7. doi:10.1111/jfpe.12908
NLM
Oladele SO, Osundahunsi OF, Agbetoye LAS, Augusto PED. Hydration kinetics of Carioca beans at different pHs [Internet]. Journal of Food Process Engineering. 2018 ; 1-7.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/jfpe.12908
Vancouver
Oladele SO, Osundahunsi OF, Agbetoye LAS, Augusto PED. Hydration kinetics of Carioca beans at different pHs [Internet]. Journal of Food Process Engineering. 2018 ; 1-7.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/jfpe.12908
Artigo de periodico
Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water (2017)
Rojas, Meliza Lindsay; Trevilin, Júlia Hellmeister; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms ; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidades: ESALQ, EP
Subjects: PEROXIDASE, ÁGUA, COCO, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay et al. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, v. 36, p. 173-181, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2016.11.028. Acesso em: 17 out. 2024.
APA
Rojas, M. L., Trevilin, J. H., Funcia, E. dos S., Gut, J. A. W., & Augusto, P. E. D. (2017). Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, 36, 173-181. doi:10.1016/j.ultsonch.2016.11.028
NLM
Rojas ML, Trevilin JH, Funcia E dos S, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water [Internet]. Ultrasonics Sonochemistry. 2017 ; 36 173-181.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.ultsonch.2016.11.028
Vancouver
Rojas ML, Trevilin JH, Funcia E dos S, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water [Internet]. Ultrasonics Sonochemistry. 2017 ; 36 173-181.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.ultsonch.2016.11.028

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