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Artigo de periodico
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process (2021)
Guedes, Jaqueline Souza ; Santos, Karoline Costa dos ; Silva, Nanci Castanha da ; Rojas, Meliza L; Matta Junior, Manoel Divino ; Lima, Dâmaris Carvalho ; Augusto, Pedro Esteves Duarte
Source: Food Structure. Unidade: ESALQ
Subjects: AMIDO, BATATA, ETANOL, PROCESSAMENTO DE ALIMENTOS, SECAGEM DE ALIMENTOS
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ABNT
GUEDES, Jaqueline Souza et al. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, v. 29, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2021.100202. Acesso em: 02 nov. 2024.
APA
Guedes, J. S., Santos, K. C. dos, Silva, N. C. da, Rojas, M. L., Matta Junior, M. D., Lima, D. C., & Augusto, P. E. D. (2021). Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, 29. doi:10.1016/j.foostr.2021.100202
NLM
Guedes JS, Santos KC dos, Silva NC da, Rojas ML, Matta Junior MD, Lima DC, Augusto PED. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process [Internet]. Food Structure. 2021 ; 29[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foostr.2021.100202
Vancouver
Guedes JS, Santos KC dos, Silva NC da, Rojas ML, Matta Junior MD, Lima DC, Augusto PED. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process [Internet]. Food Structure. 2021 ; 29[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foostr.2021.100202
Artigo de periodico
Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin (2021)
Galves, Cassia; Galli, Giovanni ; Miranda, Cristiane Grella; Kurozawa, Louise Emy
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: BATATA, HIDRÓLISE, PROTEÍNAS DE PLANTAS, EMULSIFICANTES, MALTODEXTRINA, SECAGEM DE ALIMENTOS
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ABNT
GALVES, Cassia et al. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, v. 70, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102696. Acesso em: 02 nov. 2024.
APA
Galves, C., Galli, G., Miranda, C. G., & Kurozawa, L. E. (2021). Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, 70, 1-12. doi:10.1016/j.ifset.2021.102696
NLM
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
Vancouver
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
Artigo de periodico
Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying (2021)
Carvalho, Gisandro Reis ; Massarioli, Adna Prado ; Alvim, Izabela Dutra; Augusto, Pedro Esteves Duarte
Source: Food Engineering Reviews. Unidade: ESALQ
Subjects: ABACAXI, ALIMENTOS FORTIFICADOS, DESIDRATAÇÃO DE ALIMENTOS, ETANOL, FERRO, SECAGEM DE ALIMENTOS, ULTRASSOM, VALOR NUTRITIVO
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ABNT
CARVALHO, Gisandro Reis et al. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, v. 13, p. 726-739, 2021Tradução . . Disponível em: https://doi.org/10.1007/s12393-020-09259-4. Acesso em: 02 nov. 2024.
APA
Carvalho, G. R., Massarioli, A. P., Alvim, I. D., & Augusto, P. E. D. (2021). Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, 13, 726-739. doi:10.1007/s12393-020-09259-4
NLM
Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2021 ;13 726-739.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s12393-020-09259-4
Vancouver
Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2021 ;13 726-739.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s12393-020-09259-4
Artigo de periodico
Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt (2021)
Rubio, Fernanda Thaís Vieira; Haminiuk, Charles Windson Isidoro; Santos, Mayara Martins dos; Thomazini, Marcelo ; Moraes, Izabel Cristina Freitas ; Martelli-Tosi, Milena ; Fávaro-Trindade, Carmen Silvia
Source: Food & Function. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, SECAGEM DE ALIMENTOS, SACCHAROMYCES
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ABNT
RUBIO, Fernanda Thaís Vieira et al. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt. Food & Function, v. 12, n. 19, p. 8946-8959, 2021Tradução . . Disponível em: https://doi.org/10.1039/D1FO00708D. Acesso em: 02 nov. 2024.
APA
Rubio, F. T. V., Haminiuk, C. W. I., Santos, M. M. dos, Thomazini, M., Moraes, I. C. F., Martelli-Tosi, M., & Fávaro-Trindade, C. S. (2021). Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt. Food & Function, 12( 19), 8946-8959. doi:10.1039/D1FO00708D
NLM
Rubio FTV, Haminiuk CWI, Santos MM dos, Thomazini M, Moraes ICF, Martelli-Tosi M, Fávaro-Trindade CS. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt [Internet]. Food & Function. 2021 ; 12( 19): 8946-8959.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1039/D1FO00708D
Vancouver
Rubio FTV, Haminiuk CWI, Santos MM dos, Thomazini M, Moraes ICF, Martelli-Tosi M, Fávaro-Trindade CS. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt [Internet]. Food & Function. 2021 ; 12( 19): 8946-8959.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1039/D1FO00708D
Artigo de periodico
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders (2021)
Chagas, Eduardo Galvão Leite das ; Vanin, Fernanda Maria ; Garcia, Vitor Augusto dos Santos ; Yoshida, Cristiana Maria Pedroso; Carvalho, Rosemary Aparecida de
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: DESPERDÍCIO DE ALIMENTOS, CAMU-CAMU, SECAGEM DE ALIMENTOS, BISCOITOS
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ABNT
CHAGAS, Eduardo Galvão Leite das et al. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, v. 137, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110472. Acesso em: 02 nov. 2024.
APA
Chagas, E. G. L. das, Vanin, F. M., Garcia, V. A. dos S., Yoshida, C. M. P., & Carvalho, R. A. de. (2021). Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, 137, 1-8. doi:10.1016/j.lwt.2020.110472
NLM
Chagas EGL das, Vanin FM, Garcia VA dos S, Yoshida CMP, Carvalho RA de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders [Internet]. LWT - Food Science and Technology. 2021 ; 137 1-8.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472
Vancouver
Chagas EGL das, Vanin FM, Garcia VA dos S, Yoshida CMP, Carvalho RA de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders [Internet]. LWT - Food Science and Technology. 2021 ; 137 1-8.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472
Artigo de periodico
Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods (2021)
Barrientos, Mariana Alejandra Echalar; Maeda, Juliana Mayumi Koketsu; Chaves, Isabela Elias; Tulini, Fabrício Luiz; Souza, Volnei Brito de; Thomazini, Marcelo; Rodrigues, Christianne Elisabete da Costa ; Fávaro-Trindade, Carmen Silvia
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: EXTRATOS (FORMAS FARMACÊUTICAS), ALIMENTOS FUNCIONAIS, SECAGEM DE ALIMENTOS
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ABNT
BARRIENTOS, Mariana Alejandra Echalar et al. Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods. Journal of Food Processing and Preservation, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15333. Acesso em: 02 nov. 2024.
APA
Barrientos, M. A. E., Maeda, J. M. K., Chaves, I. E., Tulini, F. L., Souza, V. B. de, Thomazini, M., et al. (2021). Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods. Journal of Food Processing and Preservation, 1-11. doi:10.1111/jfpp.15333
NLM
Barrientos MAE, Maeda JMK, Chaves IE, Tulini FL, Souza VB de, Thomazini M, Rodrigues CE da C, Fávaro-Trindade CS. Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-11.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpp.15333
Vancouver
Barrientos MAE, Maeda JMK, Chaves IE, Tulini FL, Souza VB de, Thomazini M, Rodrigues CE da C, Fávaro-Trindade CS. Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-11.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpp.15333
Artigo de periodico
Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics (2021)
Santos, Karoline Costa dos; Guedes, Jaqueline Souza ; Rojas, Meliza Lindsay; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: CENOURA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
SANTOS, Karoline Costa dos et al. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics Sonochemistry, v. 70, p. 1-14, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2020.105304. Acesso em: 02 nov. 2024.
APA
Santos, K. C. dos, Guedes, J. S., Rojas, M. L., Carvalho, G. R., & Augusto, P. E. D. (2021). Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics Sonochemistry, 70, 1-14. doi:10.1016/j.ultsonch.2020.105304
NLM
Santos KC dos, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. Ultrasonics Sonochemistry. 2021 ; 70 1-14.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
Vancouver
Santos KC dos, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. Ultrasonics Sonochemistry. 2021 ; 70 1-14.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
Artigo de periodico
Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) (2021)
Santos, Priscila Dayane de Freitas; Rubio, Fernanda Thaís Vieira; Balieiro, Júlio Cesar de Carvalho ; Thomazini, Marcelo ; Fávaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidades: FMVZ, FZEA
Subjects: CAROTENOIDES, SECAGEM DE ALIMENTOS, PALMEIRAS
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ABNT
SANTOS, Priscila Dayane de Freitas et al. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.). LWT - Food Science and Technology, v. 143, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111106. Acesso em: 02 nov. 2024.
APA
Santos, P. D. de F., Rubio, F. T. V., Balieiro, J. C. de C., Thomazini, M., & Fávaro-Trindade, C. S. (2021). Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.). LWT - Food Science and Technology, 143, 1-8. doi:10.1016/j.lwt.2021.111106
NLM
Santos PD de F, Rubio FTV, Balieiro JC de C, Thomazini M, Fávaro-Trindade CS. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) [Internet]. LWT - Food Science and Technology. 2021 ; 143 1-8.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2021.111106
Vancouver
Santos PD de F, Rubio FTV, Balieiro JC de C, Thomazini M, Fávaro-Trindade CS. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) [Internet]. LWT - Food Science and Technology. 2021 ; 143 1-8.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2021.111106
Dissertação (Mestrado)
Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics (2021)
Santos, Karoline Costa dos; Augusto, Pedro Esteves Duarte (Orientador)
Unidade: ESALQ
Subjects: CENOURA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, ULTRASSOM
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ABNT
SANTOS, Karoline Costa dos. Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics. 2021. Dissertação (Mestrado) – Universidade de São Paulo, Piracicaba, 2021. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/. Acesso em: 02 nov. 2024.
APA
Santos, K. C. dos. (2021). Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics (Dissertação (Mestrado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
NLM
Santos KC dos. Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. 2021 ;[citado 2024 nov. 02 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
Vancouver
Santos KC dos. Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. 2021 ;[citado 2024 nov. 02 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
Artigo de periodico
Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying (2021)
Lima, Priscilla Magalhães de; Dacanal, Gustavo César ; Pinho, Lorena Silva; Pérez Córdoba, Luis Jaime; Thomazini, Marcelo ; Moraes, Izabel Cristina Freitas ; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: CORANTES, CAROTENOIDES, SECAGEM DE ALIMENTOS, SEMENTES, CASCAS (PLANTA), MICROENCAPSULAÇÃO
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ABNT
LIMA, Priscilla Magalhães de et al. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, v. 148, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110627. Acesso em: 02 nov. 2024.
APA
Lima, P. M. de, Dacanal, G. C., Pinho, L. S., Pérez Córdoba, L. J., Thomazini, M., Moraes, I. C. F., & Fávaro-Trindade, C. S. (2021). Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, 148, 1-9. doi:10.1016/j.foodres.2021.110627
NLM
Lima PM de, Dacanal GC, Pinho LS, Pérez Córdoba LJ, Thomazini M, Moraes ICF, Fávaro-Trindade CS. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying [Internet]. Food Research International. 2021 ; 148 1-9.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodres.2021.110627
Vancouver
Lima PM de, Dacanal GC, Pinho LS, Pérez Córdoba LJ, Thomazini M, Moraes ICF, Fávaro-Trindade CS. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying [Internet]. Food Research International. 2021 ; 148 1-9.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodres.2021.110627
Artigo de periodico
Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing (2021)
Rojas, Meliza Lindsay ; Gomes, Bruna de Oliveira ; Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: CAMBUCI, CONGELAMENTO, ETANOL, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 02 nov. 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 nov. 02 ] 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 nov. 02 ] Available from: https://doi.org/10.1111/jfpe.13822
Artigo de periodico
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing (2021)
Carvalho, Gisandro Reis de ; Monteiro, Ricardo Lemos; Laurindo, João Borges; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: CEVADA, MALTE, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Gisandro Reis de et al. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. Innovative Food Science and Emerging Technologies, n. , p. 102770-, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102770. Acesso em: 02 nov. 2024.
APA
Carvalho, G. R. de, Monteiro, R. L., Laurindo, J. B., & Augusto, P. E. D. (2021). Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. Innovative Food Science and Emerging Technologies, ( ), 102770-. doi:10.1016/j.ifset.2021.102770
NLM
Carvalho GR de, Monteiro RL, Laurindo JB, Augusto PED. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing [Internet]. Innovative Food Science and Emerging Technologies. 2021 ;( ): 102770-.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2021.102770
Vancouver
Carvalho GR de, Monteiro RL, Laurindo JB, Augusto PED. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing [Internet]. Innovative Food Science and Emerging Technologies. 2021 ;( ): 102770-.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2021.102770
Artigo de periodico
Physical properties of barley grains at hydration and drying conditions of malt production (2021)
Carvalho, Gisandro Reis ; Polachini, Tiago Carregari; Augusto, Pedro Esteves Duarte ; Telis-Romero, Javier; Bon, José
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: CEVADA, HIDRATAÇÃO, MALTE, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Gisandro Reis et al. Physical properties of barley grains at hydration and drying conditions of malt production. Journal of Food Process Engineering, v. 44, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13644. Acesso em: 02 nov. 2024.
APA
Carvalho, G. R., Polachini, T. C., Augusto, P. E. D., Telis-Romero, J., & Bon, J. (2021). Physical properties of barley grains at hydration and drying conditions of malt production. Journal of Food Process Engineering, 44, 1-10. doi:10.1111/jfpe.13644
NLM
Carvalho GR, Polachini TC, Augusto PED, Telis-Romero J, Bon J. Physical properties of barley grains at hydration and drying conditions of malt production [Internet]. Journal of Food Process Engineering. 2021 ;44 1-10.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpe.13644
Vancouver
Carvalho GR, Polachini TC, Augusto PED, Telis-Romero J, Bon J. Physical properties of barley grains at hydration and drying conditions of malt production [Internet]. Journal of Food Process Engineering. 2021 ;44 1-10.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpe.13644
Artigo de periodico
Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices (2021)
Miano, Alberto Claudio; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: AIPO, ULTRASSOM, VÁCUO, ETANOL, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto Claudio e ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. Ultrasonics Sonochemistry, v. 79, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2021.105779. Acesso em: 02 nov. 2024.
APA
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2021). Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. Ultrasonics Sonochemistry, 79, 1-9. doi:10.1016/j.ultsonch.2021.105779
NLM
Miano AC, Rojas ML, Augusto PED. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices [Internet]. Ultrasonics Sonochemistry. 2021 ; 79 1-9.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ultsonch.2021.105779
Vancouver
Miano AC, Rojas ML, Augusto PED. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices [Internet]. Ultrasonics Sonochemistry. 2021 ; 79 1-9.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ultsonch.2021.105779
Trabalho de evento-resumo
Estudo do encolhimento de fatias de vegetais durante a secagem via modelagem 3D (2021)
Saliba, Ana Soraia Martelli Chaib; Silva Júnior, Marco Antônio Vasiliev da; Dacanal, Gustavo César (Orientador)
Source: 29. SIICUSP : resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo. Unidade: FZEA
Subjects: SECAGEM DE ALIMENTOS, BANANA, FRUTAS TROPICAIS, ALIMENTOS DESIDRATADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALIBA, Ana Soraia Martelli Chaib e SILVA JÚNIOR, Marco Antônio Vasiliev da. Estudo do encolhimento de fatias de vegetais durante a secagem via modelagem 3D. 2021, Anais.. São Paulo: USP, 2021. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 02 nov. 2024.
APA
Saliba, A. S. M. C., & Silva Júnior, M. A. V. da. (2021). Estudo do encolhimento de fatias de vegetais durante a secagem via modelagem 3D. In 29. SIICUSP : resumos. São Paulo: USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Saliba ASMC, Silva Júnior MAV da. Estudo do encolhimento de fatias de vegetais durante a secagem via modelagem 3D [Internet]. 29. SIICUSP : resumos. 2021 ;[citado 2024 nov. 02 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Saliba ASMC, Silva Júnior MAV da. Estudo do encolhimento de fatias de vegetais durante a secagem via modelagem 3D [Internet]. 29. SIICUSP : resumos. 2021 ;[citado 2024 nov. 02 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Thermal technologies to enhance starch performance and starchy products (2021)
Maniglia, Bianca Chieregato ; Polachini, Tiago Carregari; Nowood, Eve-Anne; Le-Bail, Patricia; Le-Bail, Alain
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: AMIDO, AQUECIMENTO, AUTOCLAVAGEM, EXTRUSÃO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANIGLIA, Bianca Chieregato et al. Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, v. 39, p. 72-80, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2021.01.005. Acesso em: 02 nov. 2024.
APA
Maniglia, B. C., Polachini, T. C., Nowood, E. -A., Le-Bail, P., & Le-Bail, A. (2021). Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, 39, 72-80. doi:10.1016/j.cofs.2021.01.005
NLM
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
Vancouver
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
Artigo de periodico
Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit (2021)
Pirce, F; Vieira, Thais Maria Ferreira de Souza ; Augusto-Obara, Thalita Riquelme ; Alencar, Severino Matias de ; Romero, F; Scheuermann, E
Source: Journal of Food Science and Technology. Unidade: ESALQ
Subjects: SECAGEM DE ALIMENTOS, ANTIOXIDANTES, DESIDRATAÇÃO DE ALIMENTOS, FRUTAS, MICROSCOPIA, POLIFENÓIS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRCE, F et al. Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit. Journal of Food Science and Technology, v. 58, n. 1, p. 138–146, 2021Tradução . . Disponível em: https://doi.org/10.1007/s13197-020-04523-1. Acesso em: 02 nov. 2024.
APA
Pirce, F., Vieira, T. M. F. de S., Augusto-Obara, T. R., Alencar, S. M. de, Romero, F., & Scheuermann, E. (2021). Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit. Journal of Food Science and Technology, 58( 1), 138–146. doi:10.1007/s13197-020-04523-1
NLM
Pirce F, Vieira TMF de S, Augusto-Obara TR, Alencar SM de, Romero F, Scheuermann E. Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit [Internet]. Journal of Food Science and Technology. 2021 ; 58( 1): 138–146.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s13197-020-04523-1
Vancouver
Pirce F, Vieira TMF de S, Augusto-Obara TR, Alencar SM de, Romero F, Scheuermann E. Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit [Internet]. Journal of Food Science and Technology. 2021 ; 58( 1): 138–146.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s13197-020-04523-1

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