The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2018.02.006
- Subjects: FEIJÃO; ULTRASSOM; PROCESSAMENTO DE ALIMENTOS; NUTRIENTES
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 106, p. 928-935, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MIANO A. C, e AUGUSTO, Pedro Esteves Duarte. The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains. Food Research International, v. 106, p. 928-935, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.02.006. Acesso em: 29 dez. 2025. -
APA
Miano A. C,, & Augusto, P. E. D. (2018). The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains. Food Research International, 106, 928-935. doi:10.1016/j.foodres.2018.02.006 -
NLM
Miano A. C, Augusto PED. The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains [Internet]. Food Research International. 2018 ; 106 928-935.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.foodres.2018.02.006 -
Vancouver
Miano A. C, Augusto PED. The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains [Internet]. Food Research International. 2018 ; 106 928-935.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.foodres.2018.02.006 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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- Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
- Other mass transfer unit operations enhanced by ultrasound
- Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties
- Conventional technologies of food preservation
- 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
- Thermal processing of food: challenges, innovations and opportunities. a position paper
- A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum
Informações sobre o DOI: 10.1016/j.foodres.2018.02.006 (Fonte: oaDOI API)
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