Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing (2021)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; SILVA, MELIZA LINDSAY ROJAS - ESALQ ; GOMES, BRUNA DE OLIVEIRA - ESALQ ; CARVALHO, GISANDRO REIS DE - ESALQ ; SANTOS, KAROLINE COSTA DOS - ESALQ ; GUEDES, JAQUELINE SOUZA - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jfpe.13822
- Subjects: CAMBUCI; CONGELAMENTO; ETANOL; SECAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Process Engineering
- ISSN: 0145-8876
- Volume/Número/Paginação/Ano: art. e13822, p. 1-11, July 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ROJAS, Meliza Lindsay et al. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing. Journal of Food Process Engineering, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13822. Acesso em: 19 abr. 2024. -
APA
Rojas, M. L., Gomes, B. de O., Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., & Augusto, P. E. D. (2021). Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing. Journal of Food Process Engineering, 1-11. doi:10.1111/jfpe.13822 -
NLM
Rojas ML, Gomes B de O, Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Augusto PED. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing [Internet]. Journal of Food Process Engineering. 2021 ; 1-11.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/jfpe.13822 -
Vancouver
Rojas ML, Gomes B de O, Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Augusto PED. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing [Internet]. Journal of Food Process Engineering. 2021 ; 1-11.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/jfpe.13822 - Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics
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Informações sobre o DOI: 10.1111/jfpe.13822 (Fonte: oaDOI API)
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