Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic (2015)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1080/07373937.2014.949737
- Subjects: MODELOS MATEMÁTICOS; HIDRATAÇÃO; ALIMENTOS (PROPRIEDADES); CINÉTICA
- Language: Inglês
- Imprenta:
- Source:
- Título: Drying Technology
- ISSN: 0737-3937
- Volume/Número/Paginação/Ano: v. 33, p. 315–321, 2015
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic. Drying Technology, v. 33, p. 315–321, 2015Tradução . . Disponível em: https://doi.org/10.1080/07373937.2014.949737. Acesso em: 27 dez. 2025. -
APA
Ibarz, A., & Augusto, P. E. D. (2015). Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic. Drying Technology, 33, 315–321. doi:10.1080/07373937.2014.949737 -
NLM
Ibarz A, Augusto PED. Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic [Internet]. Drying Technology. 2015 ; 33 315–321.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1080/07373937.2014.949737 -
Vancouver
Ibarz A, Augusto PED. Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic [Internet]. Drying Technology. 2015 ; 33 315–321.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1080/07373937.2014.949737 - Princípios de tecnologia de alimentos
- Tecnologia de barreiras
- Ultrasound processing of fruit and vegetable juices
- Editorial overview: Food physics & materials science vol. 37–39 - 2021
- Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices
- Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties
- Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains
- Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders
- Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol
- Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice
Informações sobre o DOI: 10.1080/07373937.2014.949737 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
2667153-Describing_the_fo... |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
