Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties (2017)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; PASTOR, ALBERTO CLAUDIO MIANO - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.jfoodeng.2016.10.024
- Subjects: HIDRATAÇÃO; MILHO; GRÃOS; ULTRASSOM
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 197, p. 34-43, 2017
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
MIANO, Alberto Claudio e IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, v. 197, p. 34-43, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.10.024. Acesso em: 02 abr. 2026. -
APA
Miano, A. C., Ibarz, A., & Augusto, P. E. D. (2017). Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, 197, 34-43. doi:10.1016/j.jfoodeng.2016.10.024 -
NLM
Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2026 abr. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024 -
Vancouver
Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2026 abr. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024 - Ultrasound pre-treatment enhances the carrot drying and rehydration
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