Emerging Technologies for Noncarbonated Beverages Processing (2020)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; SILVA, MELIZA LINDSAY ROJAS - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-12-816938-4.00008-2
- Subjects: BEBIDAS NÃO ALCOÓLICAS; INDÚSTRIA DE BEBIDAS
- Language: Inglês
- Imprenta:
- Publisher: Academic Press; Elsevier
- Publisher place: Oxford
- Date published: 2020
- Source:
- Título: Trends in non-alcoholic beverages
- Volume/Número/Paginação/Ano: 402 p
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ROJAS, Meliza Lindsay et al. Emerging Technologies for Noncarbonated Beverages Processing. Trends in non-alcoholic beverages. Tradução . Oxford: Academic Press; Elsevier, 2020. . Disponível em: https://doi.org/10.1016/B978-0-12-816938-4.00008-2. Acesso em: 14 fev. 2026. -
APA
Rojas, M. L., Miano, A. C., Aguilar, K., & Augusto, P. E. D. (2020). Emerging Technologies for Noncarbonated Beverages Processing. In Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier. doi:10.1016/B978-0-12-816938-4.00008-2 -
NLM
Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. [citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2 -
Vancouver
Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. [citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2 - Ethanol pre-treatment to ultrasound-assisted convective drying of apple
- Using ultrasound for improving hydration and debittering of Andean lupin grains
- Ultrasound pre-treatment enhances the carrot drying and rehydration
- Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin
- Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying
- Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation
- Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
- Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices
- Editorial overview: Food physics & materials science vol. 37–39 - 2021
- Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration
Informações sobre o DOI: 10.1016/B978-0-12-816938-4.00008-2 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
