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Dissertação (Mestrado)
Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds (2022)
Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte (Orientador)
Unidade: ESALQ
Subjects: CINÉTICA, COMPOSIÇÃO QUÍMICA, CONSERVAÇÃO DE ALIMENTOS, ETANOL, SECAGEM DE ALIMENTOS, UVAIA
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ABNT
GOMES, Bruna de Oliveira. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds. 2022. Dissertação (Mestrado) – Universidade de São Paulo, Piracicaba, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/. Acesso em: 02 nov. 2024.
APA
Gomes, B. de O. (2022). Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds (Dissertação (Mestrado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/
NLM
Gomes B de O. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds [Internet]. 2022 ;[citado 2024 nov. 02 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/
Vancouver
Gomes B de O. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds [Internet]. 2022 ;[citado 2024 nov. 02 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/
Artigo de periodico
Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods (2022)
Privatti, Rafaela Torrezan; Capellini, Maria Carolina; Thomazini, Marcelo ; Favaro-Trindade, Carmen Silvia ; Rodrigues, Christianne Elisabete da Costa
Source: Food Chemistry. Unidade: FZEA
Subjects: ÓLEO DE SOJA, ISOFLAVONAS, OPERAÇÕES UNITÁRIAS, LIOFILIZAÇÃO, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRIVATTI, Rafaela Torrezan et al. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chemistry, v. 380, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132168. Acesso em: 02 nov. 2024.
APA
Privatti, R. T., Capellini, M. C., Thomazini, M., Favaro-Trindade, C. S., & Rodrigues, C. E. da C. (2022). Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chemistry, 380, 1-8. doi:10.1016/j.foodchem.2022.132168
NLM
Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CE da C. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods [Internet]. Food Chemistry. 2022 ; 380 1-8.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132168
Vancouver
Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CE da C. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods [Internet]. Food Chemistry. 2022 ; 380 1-8.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132168
Artigo de periodico
Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties (2022)
Bitencourt, Bruna Sousa ; Corrêa, Jefferson Luiz Gomes; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Waste and Biomass Valorization. Unidade: ESALQ
Subjects: ABACAXI, ALIMENTAÇÃO ANIMAL, BAGAÇOS, ETANOL, QUALIDADE DOS ALIMENTOS, RAÇÃO, SECAGEM DE ALIMENTOS, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BITENCOURT, Bruna Sousa et al. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties. Waste and Biomass Valorization, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1007/s12649-021-01659-9. Acesso em: 02 nov. 2024.
APA
Bitencourt, B. S., Corrêa, J. L. G., Carvalho, G. R., & Augusto, P. E. D. (2022). Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties. Waste and Biomass Valorization, 1-14. doi:10.1007/s12649-021-01659-9
NLM
Bitencourt BS, Corrêa JLG, Carvalho GR, Augusto PED. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties [Internet]. Waste and Biomass Valorization. 2022 ; 1-14.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s12649-021-01659-9
Vancouver
Bitencourt BS, Corrêa JLG, Carvalho GR, Augusto PED. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties [Internet]. Waste and Biomass Valorization. 2022 ; 1-14.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s12649-021-01659-9
Artigo de periodico
Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage (2022)
Marques, Bianca Cristine ; Plana-Fattori, Artemio ; Flick, Denis; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: SECAGEM DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
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ABNT
MARQUES, Bianca Cristine et al. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage. LWT - Food Science and Technology, v. 159, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113151. Acesso em: 02 nov. 2024.
APA
Marques, B. C., Plana-Fattori, A., Flick, D., & Tadini, C. C. (2022). Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage. LWT - Food Science and Technology, 159, 1-12. doi:10.1016/j.lwt.2022.113151
NLM
Marques BC, Plana-Fattori A, Flick D, Tadini CC. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage [Internet]. LWT - Food Science and Technology. 2022 ; 159 1-12.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2022.113151
Vancouver
Marques BC, Plana-Fattori A, Flick D, Tadini CC. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage [Internet]. LWT - Food Science and Technology. 2022 ; 159 1-12.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2022.113151
Artigo de periodico
Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds (2022)
Gomes, Bruna de Oliveira ; Santos, Karoline Costa ; Carvalho, Gisandro Reis ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CINÉTICA, COMPOSTOS FENÓLICOS, ETANOL, SECAGEM DE ALIMENTOS, TEMPERATURA, UVAIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Bruna de Oliveira et al. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16284. Acesso em: 02 nov. 2024.
APA
Gomes, B. de O., Santos, K. C., Carvalho, G. R., Bitencourt, B. S., Guedes, J. S., & Augusto, P. E. D. (2022). Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, 1-11. doi:10.1111/jfpp.16284
NLM
Gomes B de O, Santos KC, Carvalho GR, Bitencourt BS, Guedes JS, Augusto PED. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds [Internet]. Journal of Food Processing and Preservation. 2022 ; 1-11.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpp.16284
Vancouver
Gomes B de O, Santos KC, Carvalho GR, Bitencourt BS, Guedes JS, Augusto PED. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds [Internet]. Journal of Food Processing and Preservation. 2022 ; 1-11.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpp.16284
Trabalho de evento
Secagem de banana verde com casca em leito fluidizado pulsado (2022)
Victorino, Lilian C. S; Fernandes, Camilla P; Andreola, Kaciane; Souza, Luciane F. G; Nitz, Marcello ; Tadini, Carmen Cecília
Source: Anais eletrônicos. Conference titles: Congresso Brasileiro de Sistemas Particulados - ENEMP. Unidade: EP
Subjects: SECAGEM DE ALIMENTOS, BANANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VICTORINO, Lilian C. S et al. Secagem de banana verde com casca em leito fluidizado pulsado. 2022, Anais.. Campinas: Galoá, 2022. Disponível em: http://dx.doi.org/10.17648/enemp-2022-159013. Acesso em: 02 nov. 2024.
APA
Victorino, L. C. S., Fernandes, C. P., Andreola, K., Souza, L. F. G., Nitz, M., & Tadini, C. C. (2022). Secagem de banana verde com casca em leito fluidizado pulsado. In Anais eletrônicos. Campinas: Galoá. doi:10.17648/enemp-2022-159013
NLM
Victorino LCS, Fernandes CP, Andreola K, Souza LFG, Nitz M, Tadini CC. Secagem de banana verde com casca em leito fluidizado pulsado [Internet]. Anais eletrônicos. 2022 ;[citado 2024 nov. 02 ] Available from: http://dx.doi.org/10.17648/enemp-2022-159013
Vancouver
Victorino LCS, Fernandes CP, Andreola K, Souza LFG, Nitz M, Tadini CC. Secagem de banana verde com casca em leito fluidizado pulsado [Internet]. Anais eletrônicos. 2022 ;[citado 2024 nov. 02 ] Available from: http://dx.doi.org/10.17648/enemp-2022-159013
Artigo de periodico
Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure (2022)
Saavedra, Juan; Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte ; Rojas, Meliza Lindsay; Miano, Alberto Claudio
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: ABACAXI, CINÉTICA, COMPONENTES PRINCIPAIS, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SAAVEDRA, Juan et al. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure. Journal of Food Process Engineering, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14187. Acesso em: 02 nov. 2024.
APA
Saavedra, J., Gomes, B. de O., Augusto, P. E. D., Rojas, M. L., & Miano, A. C. (2022). Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure. Journal of Food Process Engineering, 1-13. doi:10.1111/jfpe.14187
NLM
Saavedra J, Gomes B de O, Augusto PED, Rojas ML, Miano AC. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure [Internet]. Journal of Food Process Engineering. 2022 ; 1-13.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpe.14187
Vancouver
Saavedra J, Gomes B de O, Augusto PED, Rojas ML, Miano AC. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure [Internet]. Journal of Food Process Engineering. 2022 ; 1-13.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpe.14187

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