Editorial overview: Food physics & materials science vol. 37–39 - 2021 (2021)
- Autor:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.cofs.2021.03.003
- Subjects: AMIDO; BIOPOLÍMEROS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Current Opinion in Food Science
- ISSN: 2214-7993
- Volume/Número/Paginação/Ano: v. 38, p. 1-2, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
AUGUSTO, Pedro Esteves Duarte. Editorial overview: Food physics & materials science vol. 37–39 - 2021. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.cofs.2021.03.003. Acesso em: 16 abr. 2024. , 2021 -
APA
Augusto, P. E. D. (2021). Editorial overview: Food physics & materials science vol. 37–39 - 2021. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1016/j.cofs.2021.03.003 -
NLM
Augusto PED. Editorial overview: Food physics & materials science vol. 37–39 - 2021 [Internet]. Current Opinion in Food Science. 2021 ; 38 1-2.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.cofs.2021.03.003 -
Vancouver
Augusto PED. Editorial overview: Food physics & materials science vol. 37–39 - 2021 [Internet]. Current Opinion in Food Science. 2021 ; 38 1-2.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.cofs.2021.03.003 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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- 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.cofs.2021.03.003 (Fonte: oaDOI API)
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