Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs (2024)
- Authors:
- USP affiliated authors: SARTORI, ALAN GIOVANINI DE OLIVEIRA - ESALQ ; ALENCAR, SEVERINO MATIAS DE - ESALQ ; MOREIRA, CAROLINA DE SOUZA - ESALQ
- Unidade: ESALQ
- DOI: 10.3390/foods13183000
- Subjects: CERVEJA; GRÃOS; PENEIRAÇÃO; SECAGEM DE ALIMENTOS; SUBPRODUTOS COMO ALIMENTO; ULTRASSOM
- Keywords: Resíduos de cervejaria
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
RUÍZ SUAREZ, Camila Belén et al. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs. Foods, v. 13, p. 1-18, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13183000. Acesso em: 29 dez. 2025. -
APA
Ruíz Suarez, C. B., Schalchli Sáez, H. L., Melo, P. S., Moreira, C. de S., Sartori, A. G. de O., Alencar, S. M. de, & Scheuermann Salinas, E. S. (2024). Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs. Foods, 13, 1-18. doi:10.3390/foods13183000 -
NLM
Ruíz Suarez CB, Schalchli Sáez HL, Melo PS, Moreira C de S, Sartori AG de O, Alencar SM de, Scheuermann Salinas ES. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs [Internet]. Foods. 2024 ; 13 1-18.[citado 2025 dez. 29 ] Available from: https://doi.org/10.3390/foods13183000 -
Vancouver
Ruíz Suarez CB, Schalchli Sáez HL, Melo PS, Moreira C de S, Sartori AG de O, Alencar SM de, Scheuermann Salinas ES. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs [Internet]. Foods. 2024 ; 13 1-18.[citado 2025 dez. 29 ] Available from: https://doi.org/10.3390/foods13183000 - Influência das proantocianidinas da casca do jatobá incorporados em hambúrguer de atum e seus efeitos nas propriedades físico-químicas e sensoriais
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Informações sobre o DOI: 10.3390/foods13183000 (Fonte: oaDOI API)
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