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Filtros : "Universidade de São Paulo (USP)" "FONDECYT-CONCYTEC (Peru)" Removidos: "Moraes, Claide de Paula" "CAC" "MICROBIOLOGIA" "Burton Jr, G. A" Limpar

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  • 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

    Versão PublicadaAcesso à fonteDOIHow to cite
    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: 08 jul. 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 jul. 08 ] 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 jul. 08 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004

  • Artigo de periodico

    Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol (2019)

    Rojas, Meliza L; Silveira, Isabela; Augusto, Pedro Esteves Duarte

    Source: Journal of Food Process Engineering. Unidade: ESALQ

    Subjects: BATATA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ROJAS, Meliza L e SILVEIRA, Isabela e AUGUSTO, Pedro Esteves Duarte. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol. Journal of Food Process Engineering, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13089. Acesso em: 08 jul. 2024.

    • APA

      Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2019). Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol. Journal of Food Process Engineering, 1-7. doi:10.1111/jfpe.13089

    • NLM

      Rojas ML, Silveira I, Augusto PED. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol [Internet]. Journal of Food Process Engineering. 2019 ; 1-7.[citado 2024 jul. 08 ] Available from: https://doi.org/10.1111/jfpe.13089

    • Vancouver

      Rojas ML, Silveira I, Augusto PED. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol [Internet]. Journal of Food Process Engineering. 2019 ; 1-7.[citado 2024 jul. 08 ] Available from: https://doi.org/10.1111/jfpe.13089
  • 1

1 - 2 (2 records)

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