Ultrasound processing to enhance the functionality of plant-based beverages and proteins (2022)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.cofs.2022.100939
- Subjects: BEBIDAS; PROCESSAMENTO DE ALIMENTOS; PROTEÍNAS; SUCOS DE FRUTAS; SUCOS DE VEGETAIS; ULTRASSOM
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Current Opinion in Food Science
- ISSN: 2214-7993
- Volume/Número/Paginação/Ano: v. 48, art. 100939, p. 1-9, September 2022
- Este artigo possui versão em acesso aberto
- URL de acesso aberto
- Versão do Documento: Versão submetida (Pré-print)
-
Status: Artigo possui versão em acesso aberto em repositório (Green Open Access) -
ABNT
ROJAS, Meliza Lindsay et al. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, v. 48, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2022.100939. Acesso em: 13 mar. 2026. -
APA
Rojas, M. L., Kubo, M. T. K., Miano, A. C., & Augusto, P. E. D. (2022). Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, 48, 1-9. doi:10.1016/j.cofs.2022.100939 -
NLM
Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2026 mar. 13 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939 -
Vancouver
Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2026 mar. 13 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939 - 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 a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3110063-Ultrasound proces... | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
