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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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 30 set. 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 set. 30 ] 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 set. 30 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
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: 30 set. 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 set. 30 ] 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 set. 30 ] Available from: https://doi.org/10.1016/j.ultsonch.2021.105779
Artigo de periodico
Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study (2019)
Rojas, Meliza Lindsay; Alvim, Izabela Dutra; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: ULTRASSOM, SECAGEM DE ALIMENTOS, MICROENCAPSULAÇÃO, FERRO, CAROTENOIDES, NUTRIENTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e ALVIM, Izabela Dutra e AUGUSTO, Pedro Esteves Duarte. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study. Ultrasonics Sonochemistry, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2019.02.004. Acesso em: 30 set. 2024.
APA
Rojas, M. L., Alvim, I. D., & Augusto, P. E. D. (2019). Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study. Ultrasonics Sonochemistry, 1-9. doi:10.1016/j.ultsonch.2019.02.004
NLM
Rojas ML, Alvim ID, Augusto PED. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study [Internet]. Ultrasonics Sonochemistry. 2019 ; 1-9.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004
Vancouver
Rojas ML, Alvim ID, Augusto PED. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study [Internet]. Ultrasonics Sonochemistry. 2019 ; 1-9.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004

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