Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.jfoodeng.2018.01.015
- Subjects: ALTA TEMPERATURA; FEIJÃO; ULTRASSOM; COZIMENTO; PROCESSAMENTO DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 225, p. 53-61, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MIANO, Alberto Claudio e SABADOTI, Viviane Deroldo e AUGUSTO, Pedro Esteves Duarte. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties. Journal of Food Engineering, v. 225, p. 53-61, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.01.015. Acesso em: 24 abr. 2024. -
APA
Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2018). Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties. Journal of Food Engineering, 225, 53-61. doi:10.1016/j.jfoodeng.2018.01.015 -
NLM
Miano AC, Sabadoti VD, Augusto PED. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties [Internet]. Journal of Food Engineering. 2018 ; 225 53-61.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.01.015 -
Vancouver
Miano AC, Sabadoti VD, Augusto PED. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties [Internet]. Journal of Food Engineering. 2018 ; 225 53-61.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.01.015 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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- Rheological properties of tomato products
- The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields
- Other mass transfer unit operations enhanced by ultrasound
Informações sobre o DOI: 10.1016/j.jfoodeng.2018.01.015 (Fonte: oaDOI API)
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