Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.jfoodeng.2018.03.028
- Subjects: ABÓBORA; CINÉTICA; ETANOL; SECAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 233, p. 17-27, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, v. 233, p. 17-27, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.03.028. Acesso em: 24 abr. 2024. -
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, 233, 17-27. doi:10.1016/j.jfoodeng.2018.03.028 -
NLM
Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028 -
Vancouver
Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
- Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction
- Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination
- Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
- Thermal processing of food: challenges, innovations and opportunities. a position paper
- The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains
- Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin
- 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.2018.03.028 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
