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Filtros : "Augusto, Pedro Esteves Duarte" "Current Opinion in Food Science" Removidos: "Le-Bail, P" "Massarioli, Adna Prado" Limpar

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  • Artigo de periodico

    Ultrasound processing to enhance the functionality of plant-based beverages and proteins (2022)

    Rojas, Meliza L; Kubo, Mirian TK; Miano, Alberto C; Augusto, Pedro Esteves Duarte

    Source: Current Opinion in Food Science. Unidade: ESALQ

    Subjects: BEBIDAS, PROCESSAMENTO DE ALIMENTOS, PROTEÍNAS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, ULTRASSOM

    Versão PublicadaAcesso à fonteDOIHow to cite
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    • ABNT

      ROJAS, Meliza L et al. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, v. 48, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2022.100939. Acesso em: 10 nov. 2024.

    • APA

      Rojas, M. L., Kubo, M. T. K., Miano, A. C., & Augusto, P. E. D. (2022). Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, 48, 1-9. doi:10.1016/j.cofs.2022.100939

    • NLM

      Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939

    • Vancouver

      Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939

  • Artigo de periodico

    Emerging technologies to enhance starch performance (2021)

    Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte

    Source: Current Opinion in Food Science. Unidade: ESALQ

    Subjects: AMIDO, HOMOGENEIZAÇÃO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM

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    • ABNT

      MANIGLIA, Bianca Chieregato et al. Emerging technologies to enhance starch performance. Current Opinion in Food Science, v. 37, p. 26-36, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.09.003. Acesso em: 10 nov. 2024.

    • APA

      Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2021). Emerging technologies to enhance starch performance. Current Opinion in Food Science, 37, 26-36. doi:10.1016/j.cofs.2020.09.003

    • NLM

      Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003

    • Vancouver

      Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003

  • Artigo de periodico-carta/editorial

    Editorial overview: Food physics & materials science vol. 37–39 - 2021 (2021)

    Augusto, Pedro Esteves Duarte

    Source: Current Opinion in Food Science. Unidade: ESALQ

    Subjects: AMIDO, BIOPOLÍMEROS

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    • ABNT

      AUGUSTO, Pedro Esteves Duarte. Editorial overview: Food physics & materials science vol. 37–39 - 2021. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.cofs.2021.03.003. Acesso em: 10 nov. 2024. , 2021

    • APA

      Augusto, P. E. D. (2021). Editorial overview: Food physics & materials science vol. 37–39 - 2021. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1016/j.cofs.2021.03.003

    • NLM

      Augusto PED. Editorial overview: Food physics & materials science vol. 37–39 - 2021 [Internet]. Current Opinion in Food Science. 2021 ; 38 1-2.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2021.03.003

    • Vancouver

      Augusto PED. Editorial overview: Food physics & materials science vol. 37–39 - 2021 [Internet]. Current Opinion in Food Science. 2021 ; 38 1-2.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2021.03.003

  • Artigo de periodico

    Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review (2020)

    Kubo, Mirian Tiaki Kaneiwa ; Siguemoto, Erica Sayuri ; Funcia, Eduardo dos Santos ; Augusto, Pedro Esteves Duarte ; Curet, S; Boillereaux, L; Sastry, S.K; Gut, Jorge Andrey Wilhelms

    Source: Current Opinion in Food Science. Unidades: ESALQ, EP

    Subjects: AQUECIMENTO, INIBIDORES DE ENZIMAS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA

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    • ABNT

      KUBO, Mirian Tiaki Kaneiwa et al. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, v. 35, p. 36-48, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.01.004. Acesso em: 10 nov. 2024.

    • APA

      Kubo, M. T. K., Siguemoto, E. S., Funcia, E. dos S., Augusto, P. E. D., Curet, S., Boillereaux, L., et al. (2020). Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, 35, 36-48. doi:10.1016/j.cofs.2020.01.004

    • NLM

      Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004

    • Vancouver

      Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004

  • Artigo de periodico

    Challenges, trends and opportunities in food processing (2020)

    Augusto, Pedro Esteves Duarte

    Source: Current Opinion in Food Science. Unidade: ESALQ

    Assunto: PROCESSAMENTO DE ALIMENTOS

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    • ABNT

      AUGUSTO, Pedro Esteves Duarte. Challenges, trends and opportunities in food processing. Current Opinion in Food Science, v. 35, p. 72–78, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.03.005. Acesso em: 10 nov. 2024.

    • APA

      Augusto, P. E. D. (2020). Challenges, trends and opportunities in food processing. Current Opinion in Food Science, 35, 72–78. doi:10.1016/j.cofs.2020.03.005

    • NLM

      Augusto PED. Challenges, trends and opportunities in food processing [Internet]. Current Opinion in Food Science. 2020 ; 35 72–78.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.03.005

    • Vancouver

      Augusto PED. Challenges, trends and opportunities in food processing [Internet]. Current Opinion in Food Science. 2020 ; 35 72–78.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.03.005

  • Artigo de periodico-carta/editorial

    Editorial overview: Food Engineering & Processing (2020)

    Augusto, Pedro Esteves Duarte

    Source: Current Opinion in Food Science. Unidade: ESALQ

    Subjects: ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS

    Acesso à fonteDOIHow to cite
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    • ABNT

      AUGUSTO, Pedro Esteves Duarte. Editorial overview: Food Engineering & Processing. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.cofs.2020.12.008. Acesso em: 10 nov. 2024. , 2020

    • APA

      Augusto, P. E. D. (2020). Editorial overview: Food Engineering & Processing. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1016/j.cofs.2020.12.008

    • NLM

      Augusto PED. Editorial overview: Food Engineering & Processing [Internet]. Current Opinion in Food Science. 2020 ; 35 1-2.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.12.008

    • Vancouver

      Augusto PED. Editorial overview: Food Engineering & Processing [Internet]. Current Opinion in Food Science. 2020 ; 35 1-2.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.cofs.2020.12.008
  • 1

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