Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying (2021)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; CARVALHO, GISANDRO REIS DE - ESALQ ; MASSARIOLI, ADNA PRADO - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s12393-020-09259-4
- Subjects: ABACAXI; ALIMENTOS FORTIFICADOS; DESIDRATAÇÃO DE ALIMENTOS; ETANOL; FERRO; SECAGEM DE ALIMENTOS; ULTRASSOM; VALOR NUTRITIVO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Heidelberg
- Date published: 2021
- Source:
- Título: Food Engineering Reviews
- ISSN: 1866-7929
- Volume/Número/Paginação/Ano: v.13, p. 726-739, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CARVALHO, Gisandro Reis et al. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, v. 13, p. 726-739, 2021Tradução . . Disponível em: https://doi.org/10.1007/s12393-020-09259-4. Acesso em: 09 nov. 2024. -
APA
Carvalho, G. R., Massarioli, A. P., Alvim, I. D., & Augusto, P. E. D. (2021). Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, 13, 726-739. doi:10.1007/s12393-020-09259-4 -
NLM
Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2021 ;13 726-739.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s12393-020-09259-4 -
Vancouver
Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2021 ;13 726-739.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s12393-020-09259-4 - How food structure influences the physical, sensorial, and nutritional quality of food products
- Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing
- Physical properties of barley grains at hydration and drying conditions of malt production
- Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying
- Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties
- Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin
- Composição fenólica e atividade antioxidante de frutas tropicais
- Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics
- Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source
- Propriedades funcionais em genótipos de amendoim adaptados ao semiárido: capacidade de desativação de espécies reativas do oxigênio e acessibilidade de polifenóis
Informações sobre o DOI: 10.1007/s12393-020-09259-4 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3009718-Iron Fortifed Pin... | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
