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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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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
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
Ethanol pre-treatment to ultrasound-assisted convective drying of apple (2020)
Rojas, Meliza Lindsay ; Augusto, Pedro Esteves Duarte ; Carcel, J. A
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e CARCEL, J. A. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, v. 61, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102328. Acesso em: 02 nov. 2024.
APA
Rojas, M. L., Augusto, P. E. D., & Carcel, J. A. (2020). Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, 61, 1-12. doi:10.1016/j.ifset.2020.102328
NLM
Rojas ML, Augusto PED, Carcel JA. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Vancouver
Rojas ML, Augusto PED, Carcel JA. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Artigo de periodico
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying (2020)
Duarte-Correa, Yudy; Díaz-Osorio, Alejandra; Osorio-Arias, Juan; Sobral, Paulo José do Amaral ; Vega-Castro, Oscar
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: SOLANACEAE, BATATA, FORTIFICAÇÕES, DESIDRATAÇÃO DE ALIMENTOS, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DUARTE-CORREA, Yudy et al. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, v. 64, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102437. Acesso em: 02 nov. 2024.
APA
Duarte-Correa, Y., Díaz-Osorio, A., Osorio-Arias, J., Sobral, P. J. do A., & Vega-Castro, O. (2020). Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, 64, 1-11. doi:10.1016/j.ifset.2020.102437
NLM
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
Vancouver
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
Artigo de periodico
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices (2018)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, SECAGEM DE ALIMENTOS, ULTRASSOM, BATATA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, v. 49, p. 65-75, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2018.08.005. Acesso em: 02 nov. 2024.
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, 49, 65-75. doi:10.1016/j.ifset.2018.08.005
NLM
Rojas ML, Augusto PED. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 49 65-75.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2018.08.005
Vancouver
Rojas ML, Augusto PED. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 49 65-75.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2018.08.005

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