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Filtros : "FRUTAS" "Augusto, Pedro Esteves Duarte" Removidos: "IQ005" "Gonçalves, Any Elisa de Souza Schmidt" Limpar

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  • Artigo de periodico

    Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people (2023)

    Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Augusto, Pedro Esteves Duarte

    Source: Food Bioscience. Unidade: ESALQ

    Subjects: AMIDO, FRUTAS, IMPRESSÃO 3-D, MILHO, TEXTURA, TRANSTORNOS DE DEGLUTIÇÃO, TRATAMENTO TÉRMICO

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      GUEDES, Jaqueline Souza e BITENCOURT, Bruna Sousa e AUGUSTO, Pedro Esteves Duarte. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, v. 56, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.103310. Acesso em: 09 nov. 2024.

    • APA

      Guedes, J. S., Bitencourt, B. S., & Augusto, P. E. D. (2023). Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, 56, 1-15. doi:10.1016/j.fbio.2023.103310

    • NLM

      Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310

    • Vancouver

      Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310

  • Artigo de periodico

    Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review (2021)

    Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Augusto, Pedro Esteves Duarte

    Source: International Journal of Food Science & Technology. Unidade: ESALQ

    Subjects: PROCESSAMENTO DE ALIMENTOS, ULTRASSOM, FRUTAS, HORTALIÇAS, COMPOSTOS FENÓLICOS, CAROTENOIDES, FLAVONOIDES

    Acesso à fonteDOIHow to cite
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    • ABNT

      ROJAS, Meliza Lindsay et al. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, p. 1-20, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15113. Acesso em: 09 nov. 2024.

    • APA

      Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., & Augusto, P. E. D. (2021). Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, 1-20. doi:10.1111/ijfs.15113

    • NLM

      Rojas ML, Kubo MTK, Caetano-Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review [Internet]. International Journal of Food Science & Technology. 2021 ; 1-20.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1111/ijfs.15113

    • Vancouver

      Rojas ML, Kubo MTK, Caetano-Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review [Internet]. International Journal of Food Science & Technology. 2021 ; 1-20.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1111/ijfs.15113

  • Dissertação (Mestrado)

    Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation (2016)

    Rojas Silva, Meliza Lindsay; Augusto, Pedro Esteves Duarte (Orientador)

    Unidade: ESALQ

    Subjects: BEBIDAS, FRUTAS, ENGENHARIA DE ALIMENTOS, ULTRASSOM

    Acesso à fonteHow to cite
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    • ABNT

      ROJAS SILVA, Meliza Lindsay. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation. 2016. Dissertação (Mestrado) – Universidade de São Paulo, Piracicaba, 2016. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/. Acesso em: 09 nov. 2024.

    • APA

      Rojas Silva, M. L. (2016). Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation (Dissertação (Mestrado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/

    • NLM

      Rojas Silva ML. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation [Internet]. 2016 ;[citado 2024 nov. 09 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/

    • Vancouver

      Rojas Silva ML. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation [Internet]. 2016 ;[citado 2024 nov. 09 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/
  • 1

1 - 3 (3 records)

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