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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: 02 set. 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 set. 02 ] 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 set. 02 ] Available from: https://doi.org/10.1111/jfpe.13822
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 set. 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 set. 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 set. 02 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Artigo de periodico
Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin (2020)
Rojas, Meliza Lindsay ; Silveira, Isabela ; Augusto, Pedro Esteves Duarte
Source: Food and Bioproducts Processing. Unidade: ESALQ
Subjects: ABÓBORA, CAROTENOIDES, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e SILVEIRA, Isabela e AUGUSTO, Pedro Esteves Duarte. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing, v. 119, p. 20-30, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2019.10.008. Acesso em: 02 set. 2024.
APA
Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2020). Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing, 119, 20-30. doi:10.1016/j.fbp.2019.10.008
NLM
Rojas ML, Silveira I, Augusto PED. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin [Internet]. Food and Bioproducts Processing. 2020 ; 119 20-30.[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/j.fbp.2019.10.008
Vancouver
Rojas ML, Silveira I, Augusto PED. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin [Internet]. Food and Bioproducts Processing. 2020 ; 119 20-30.[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/j.fbp.2019.10.008
Tese (Doutorado)
Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying (2020)
Rojas Silva, Meliza Lindsay; Augusto, Pedro Esteves Duarte (Orientador)
Unidade: ESALQ
Subjects: ETANOL, INFRAVERMELHO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS SILVA, Meliza Lindsay. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying. 2020. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2020. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/. Acesso em: 02 set. 2024.
APA
Rojas Silva, M. L. (2020). Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/
NLM
Rojas Silva ML. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying [Internet]. 2020 ;[citado 2024 set. 02 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/
Vancouver
Rojas Silva ML. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying [Internet]. 2020 ;[citado 2024 set. 02 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/
Parte de monografia/livro
Emerging Technologies for Noncarbonated Beverages Processing (2020)
Rojas, Meliza Lindsay ; Miano, Alberto Claudio; Aguilar, Karla; Augusto, Pedro Esteves Duarte
Source: Trends in non-alcoholic beverages. Unidade: ESALQ
Subjects: BEBIDAS NÃO ALCOÓLICAS, INDÚSTRIA DE BEBIDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay et al. Emerging Technologies for Noncarbonated Beverages Processing. Trends in non-alcoholic beverages. Tradução . Oxford: Academic Press; Elsevier, 2020. . Disponível em: https://doi.org/10.1016/B978-0-12-816938-4.00008-2. Acesso em: 02 set. 2024.
APA
Rojas, M. L., Miano, A. C., Aguilar, K., & Augusto, P. E. D. (2020). Emerging Technologies for Noncarbonated Beverages Processing. In Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier. doi:10.1016/B978-0-12-816938-4.00008-2
NLM
Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. [citado 2024 set. 02 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
Vancouver
Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. [citado 2024 set. 02 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
Artigo de periodico
Using ultrasound for improving hydration and debittering of Andean lupin grains (2019)
Pastor, Alberto Claudio Miano ; Silva, Meliza Lindsay Rojas ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: ALCALOIDES, HIDRATAÇÃO, TREMOÇO, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PASTOR, Alberto Claudio Miano e SILVA, Meliza Lindsay Rojas e AUGUSTO, Pedro Esteves Duarte. Using ultrasound for improving hydration and debittering of Andean lupin grains. Journal of Food Process Engineering, p. 1-5, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13170. Acesso em: 02 set. 2024.
APA
Pastor, A. C. M., Silva, M. L. R., & Augusto, P. E. D. (2019). Using ultrasound for improving hydration and debittering of Andean lupin grains. Journal of Food Process Engineering, 1-5. doi:10.1111/jfpe.13170
NLM
Pastor ACM, Silva MLR, Augusto PED. Using ultrasound for improving hydration and debittering of Andean lupin grains [Internet]. Journal of Food Process Engineering. 2019 ; 1-5.[citado 2024 set. 02 ] Available from: https://doi.org/10.1111/jfpe.13170
Vancouver
Pastor ACM, Silva MLR, Augusto PED. Using ultrasound for improving hydration and debittering of Andean lupin grains [Internet]. Journal of Food Process Engineering. 2019 ; 1-5.[citado 2024 set. 02 ] Available from: https://doi.org/10.1111/jfpe.13170
Dissertação (Mestrado)
Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation (2016)
Rojas Silva, Meliza Lindsay; Augusto, Pedro Esteves Duarte (Orientador)
Unidade: ESALQ
Subjects: BEBIDAS, FRUTAS, ENGENHARIA DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS SILVA, Meliza Lindsay. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation. 2016. Dissertação (Mestrado) – Universidade de São Paulo, Piracicaba, 2016. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/. Acesso em: 02 set. 2024.
APA
Rojas Silva, M. L. (2016). Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation (Dissertação (Mestrado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/
NLM
Rojas Silva ML. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation [Internet]. 2016 ;[citado 2024 set. 02 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/
Vancouver
Rojas Silva ML. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation [Internet]. 2016 ;[citado 2024 set. 02 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/
Artigo de periodico
Ultrasound pre-treatment enhances the carrot drying and rehydration (2016)
Ricce, Cinthia; Rojas, Meliza Lindsay ; Miano, Alberto Claudio ; Siche, Raul; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidade: ESALQ
Subjects: CENOURA, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RICCE, Cinthia et al. Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, v. 89, p. 701-708, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.09.030. Acesso em: 02 set. 2024.
APA
Ricce, C., Rojas, M. L., Miano, A. C., Siche, R., & Augusto, P. E. D. (2016). Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, 89, 701-708. doi:10.1016/j.foodres.2016.09.030
NLM
Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED. Ultrasound pre-treatment enhances the carrot drying and rehydration [Internet]. Food Research International. 2016 ; 89 701-708.[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.030
Vancouver
Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED. Ultrasound pre-treatment enhances the carrot drying and rehydration [Internet]. Food Research International. 2016 ; 89 701-708.[citado 2024 set. 02 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.030

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