ReP USP - Resultado da busca

Artigo de periodico
Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs (2024)
Ruíz Suarez, Camila Belén ; Schalchli Sáez, Heidi Laura ; Melo, Priscilla Siqueira ; Moreira, Carolina de Souza ; Sartori, Alan Giovanini de Oliveira ; Alencar, Severino Matias de ; Scheuermann Salinas, Erick Sigisfredo
Source: Foods. Unidade: ESALQ
Subjects: CERVEJA, GRÃOS, PENEIRAÇÃO, SECAGEM DE ALIMENTOS, SUBPRODUTOS COMO ALIMENTO, ULTRASSOM
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ABNT
RUÍZ SUAREZ, Camila Belén et al. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs. Foods, v. 13, p. 1-18, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13183000. Acesso em: 01 nov. 2024.
APA
Ruíz Suarez, C. B., Schalchli Sáez, H. L., Melo, P. S., Moreira, C. de S., Sartori, A. G. de O., Alencar, S. M. de, & Scheuermann Salinas, E. S. (2024). Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs. Foods, 13, 1-18. doi:10.3390/foods13183000
NLM
Ruíz Suarez CB, Schalchli Sáez HL, Melo PS, Moreira C de S, Sartori AG de O, Alencar SM de, Scheuermann Salinas ES. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs [Internet]. Foods. 2024 ; 13 1-18.[citado 2024 nov. 01 ] Available from: https://doi.org/10.3390/foods13183000
Vancouver
Ruíz Suarez CB, Schalchli Sáez HL, Melo PS, Moreira C de S, Sartori AG de O, Alencar SM de, Scheuermann Salinas ES. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs [Internet]. Foods. 2024 ; 13 1-18.[citado 2024 nov. 01 ] Available from: https://doi.org/10.3390/foods13183000
Artigo de periodico
Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc (2024)
Henao González, Daniel Alberto ; David, Dairon; Torres-Oquendo, Juan; Sobral, Paulo José do Amaral ; Vega-Castro, Oscar
Source: Food and Bioproducts Processing. Unidade: FZEA
Subjects: MORANGO, SECAGEM DE ALIMENTOS, ÁCIDO FÓLICO, ZINCO, BIOFILMES
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ABNT
HENAO GONZÁLEZ, Daniel Alberto et al. Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc. Food and Bioproducts Processing, v. 147, p. 105-114, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.05.017. Acesso em: 01 nov. 2024.
APA
Henao González, D. A., David, D., Torres-Oquendo, J., Sobral, P. J. do A., & Vega-Castro, O. (2024). Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc. Food and Bioproducts Processing, 147, 105-114. doi:10.1016/j.fbp.2024.05.017
NLM
Henao González DA, David D, Torres-Oquendo J, Sobral PJ do A, Vega-Castro O. Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc [Internet]. Food and Bioproducts Processing. 2024 ; 147 105-114.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.fbp.2024.05.017
Vancouver
Henao González DA, David D, Torres-Oquendo J, Sobral PJ do A, Vega-Castro O. Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc [Internet]. Food and Bioproducts Processing. 2024 ; 147 105-114.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.fbp.2024.05.017
Parte de monografia/livro
Drying of roots and tubers (2023)
Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Drying technology in food processing : unit operations and processing equipment in the food industry. Unidade: ESALQ
Subjects: RAÍZES E TUBÉRCULOS ALIMENTÍCIOS, SECAGEM DE ALIMENTOS
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ABNT
CARVALHO, Gisandro Reis et al. Drying of roots and tubers. Drying technology in food processing : unit operations and processing equipment in the food industry. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-12-819895-7.00018-3. Acesso em: 01 nov. 2024.
APA
Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., Rojas, M. L., & Augusto, P. E. D. (2023). Drying of roots and tubers. In Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier. doi:10.1016/B978-0-12-819895-7.00018-3
NLM
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Vancouver
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Dissertação (Mestrado)
Microencapsulação de vitamina D3 (Colecalciferol) em biomassa de levedura cervejeira (Saccharomyces pastorianus) (2023)
Costa, Tatielly de Jesus; Favaro-Trindade, Carmen Silvia (Orientador)
Unidade: FZEA
Subjects: SECAGEM DE ALIMENTOS, ADSORÇÃO, RESÍDUOS, CERVEJA, ESTABILIDADE, LEVEDURAS
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ABNT
COSTA, Tatielly de Jesus. Microencapsulação de vitamina D3 (Colecalciferol) em biomassa de levedura cervejeira (Saccharomyces pastorianus). 2023. Dissertação (Mestrado) – Universidade de São Paulo, Pirassununga, 2023. Disponível em: https://www.teses.usp.br/teses/disponiveis/74/74132/tde-08022024-124124/. Acesso em: 01 nov. 2024.
APA
Costa, T. de J. (2023). Microencapsulação de vitamina D3 (Colecalciferol) em biomassa de levedura cervejeira (Saccharomyces pastorianus) (Dissertação (Mestrado). Universidade de São Paulo, Pirassununga. Recuperado de https://www.teses.usp.br/teses/disponiveis/74/74132/tde-08022024-124124/
NLM
Costa T de J. Microencapsulação de vitamina D3 (Colecalciferol) em biomassa de levedura cervejeira (Saccharomyces pastorianus) [Internet]. 2023 ;[citado 2024 nov. 01 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74132/tde-08022024-124124/
Vancouver
Costa T de J. Microencapsulação de vitamina D3 (Colecalciferol) em biomassa de levedura cervejeira (Saccharomyces pastorianus) [Internet]. 2023 ;[citado 2024 nov. 01 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74132/tde-08022024-124124/
Artigo de periodico
Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes (2023)
Loro, Ana Carolina ; Correia, Angela de Fátima Kanesaki ; Spoto, Marta Helena Fillet
Source: Food Science and Technology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CAROTENOIDES, COMPOSIÇÃO QUÍMICA, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, DESIDRATAÇÃO DE ALIMENTOS, SECAGEM DE ALIMENTOS, TOMATE, VARIEDADES VEGETAIS
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ABNT
LORO, Ana Carolina e CORREIA, Angela de Fátima Kanesaki e SPOTO, Marta Helena Fillet. Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes. Food Science and Technology, v. 43, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.5327/fst.00030. Acesso em: 01 nov. 2024.
APA
Loro, A. C., Correia, A. de F. K., & Spoto, M. H. F. (2023). Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes. Food Science and Technology, 43, 1-7. doi:10.5327/fst.00030
NLM
Loro AC, Correia A de FK, Spoto MHF. Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes [Internet]. Food Science and Technology. 2023 ; 43 1-7.[citado 2024 nov. 01 ] Available from: https://doi.org/10.5327/fst.00030
Vancouver
Loro AC, Correia A de FK, Spoto MHF. Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes [Internet]. Food Science and Technology. 2023 ; 43 1-7.[citado 2024 nov. 01 ] Available from: https://doi.org/10.5327/fst.00030
Dissertação (Mestrado)
Evaluation of sensory crispness of dry crispy foods by convolutional neural networks (2023)
Lopes, Rafael Zinni; Dacanal, Gustavo César (Orientador)
Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, SECAGEM DE ALIMENTOS, REDES NEURAIS
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ABNT
LOPES, Rafael Zinni. Evaluation of sensory crispness of dry crispy foods by convolutional neural networks. 2023. Dissertação (Mestrado) – Universidade de São Paulo, Pirassununga, 2023. Disponível em: https://www.teses.usp.br/teses/disponiveis/74/74133/tde-09022024-105654/. Acesso em: 01 nov. 2024.
APA
Lopes, R. Z. (2023). Evaluation of sensory crispness of dry crispy foods by convolutional neural networks (Dissertação (Mestrado). Universidade de São Paulo, Pirassununga. Recuperado de https://www.teses.usp.br/teses/disponiveis/74/74133/tde-09022024-105654/
NLM
Lopes RZ. Evaluation of sensory crispness of dry crispy foods by convolutional neural networks [Internet]. 2023 ;[citado 2024 nov. 01 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74133/tde-09022024-105654/
Vancouver
Lopes RZ. Evaluation of sensory crispness of dry crispy foods by convolutional neural networks [Internet]. 2023 ;[citado 2024 nov. 01 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74133/tde-09022024-105654/
Artigo de periodico
Modelling of convective drying of potatoes polyhedrons (2023)
Silva Júnior, Marco Antônio Vasiliev da; Leite, Mariani Agostinetto; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: MÉTODO DOS ELEMENTOS FINITOS, SECAGEM DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS, BATATA, POLIEDROS
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ABNT
SILVA JÚNIOR, Marco Antônio Vasiliev da e LEITE, Mariani Agostinetto e DACANAL, Gustavo César. Modelling of convective drying of potatoes polyhedrons. International Journal of Food Engineering, v. 19, n. 12, p. 605-617, 2023Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2023-0016. Acesso em: 01 nov. 2024.
APA
Silva Júnior, M. A. V. da, Leite, M. A., & Dacanal, G. C. (2023). Modelling of convective drying of potatoes polyhedrons. International Journal of Food Engineering, 19( 12), 605-617. doi:10.1515/ijfe-2023-0016
NLM
Silva Júnior MAV da, Leite MA, Dacanal GC. Modelling of convective drying of potatoes polyhedrons [Internet]. International Journal of Food Engineering. 2023 ; 19( 12): 605-617.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1515/ijfe-2023-0016
Vancouver
Silva Júnior MAV da, Leite MA, Dacanal GC. Modelling of convective drying of potatoes polyhedrons [Internet]. International Journal of Food Engineering. 2023 ; 19( 12): 605-617.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1515/ijfe-2023-0016
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: 01 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. 01 ] 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. 01 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/
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
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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: 01 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. 01 ] 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. 01 ] 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: 01 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. 01 ] 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. 01 ] 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
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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: 01 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. 01 ] 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. 01 ] 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
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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: 01 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. 01 ] 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. 01 ] 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
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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: 01 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. 01 ] 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. 01 ] Available from: https://doi.org/10.1111/jfpe.14187
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: 01 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. 01 ] 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. 01 ] 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
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: 01 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. 01 ] 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. 01 ] 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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 01 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. 01 ] 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. 01 ] Available from: https://doi.org/10.1007/s12393-020-09259-4
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 01 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. 01 ] 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. 01 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472
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: 01 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. 01 ] 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. 01 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 01 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. 01 ] 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. 01 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
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: 01 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. 01 ] 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. 01 ] Available from: https://doi.org/10.1111/jfpe.13822

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