Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins (2025)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - Interunidades em Sistemas Integrados em Alimentos ; SANTOS, KAROLINE COSTA DOS - Interunidades em Sistemas Integrados em Alimentos
- Unidade: Interunidades em Sistemas Integrados em Alimentos
- DOI: 10.1016/j.ifset.2025.103995
- Subjects: ALIMENTOS FORTIFICADOS; ANTIOXIDANTES; BATATA; PIGMENTOS VEGETAIS; SECAGEM DE ALIMENTOS; TECNOLOGIA DE ALIMENTOS; ULTRASSOM
- Keywords: Antocianina
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative Food Science Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 102, art. 103995, p. 1-13, 2025
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SANTOS, Karoline Costa et al. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins. Innovative Food Science Emerging Technologies, v. 102, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2025.103995. Acesso em: 08 fev. 2026. -
APA
Santos, K. C., Llavata, B., Augusto, P. E. D., & Cárcel, J. A. (2025). Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins. Innovative Food Science Emerging Technologies, 102, 1-13. doi:10.1016/j.ifset.2025.103995 -
NLM
Santos KC, Llavata B, Augusto PED, Cárcel JA. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins [Internet]. Innovative Food Science Emerging Technologies. 2025 ; 102 1-13.[citado 2026 fev. 08 ] Available from: https://doi.org/10.1016/j.ifset.2025.103995 -
Vancouver
Santos KC, Llavata B, Augusto PED, Cárcel JA. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins [Internet]. Innovative Food Science Emerging Technologies. 2025 ; 102 1-13.[citado 2026 fev. 08 ] Available from: https://doi.org/10.1016/j.ifset.2025.103995 - Estratégias de processamento para a produção de snacks fortificados de frutas e vegetais
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Informações sobre o DOI: 10.1016/j.ifset.2025.103995 (Fonte: oaDOI API)
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