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: Current Opinion in Food Science
- ISSN: 2214-7993
- Volume/Número/Paginação/Ano: v. 38, p. 1-2, 2021
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
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: 13 fev. 2026. , 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 2026 fev. 13 ] 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 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.cofs.2021.03.003 - 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
- Principles of unit operations in food processing
- Other mass transfer unit operations enhanced by ultrasound
- Ultrasound processing of fruit and vegetable juices
- Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination
- Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
- Transport properties of saturated sucrose and maltitol solutions as affected by temperature
Informações sobre o DOI: 10.1016/j.cofs.2021.03.003 (Fonte: oaDOI API)
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