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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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 02 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. 02 ] 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. 02 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939
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: 02 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. 02 ] 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. 02 ] Available from: https://doi.org/10.1016/j.foostr.2021.100202
Parte de monografia/livro
Rheological properties of tomato products (2019)
Kubo, Miriam T. K; Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS
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ABNT
KUBO, Miriam T. K et al. Rheological properties of tomato products. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247. Acesso em: 02 nov. 2024.
APA
Kubo, M. T. K., Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2019). Rheological properties of tomato products. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247
NLM
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 nov. 02 ] Available from: https://doi.org/10.1039/9781788016247
Vancouver
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 nov. 02 ] Available from: https://doi.org/10.1039/9781788016247
Parte de monografia/livro
The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields (2019)
Rojas, Meliza L; Miano, Alberto C; Kubo, Miriam T. K; Augusto, Pedro Esteves Duarte
Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L et al. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247-00201. Acesso em: 02 nov. 2024.
APA
Rojas, M. L., Miano, A. C., Kubo, M. T. K., & Augusto, P. E. D. (2019). The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247-00201
NLM
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 nov. 02 ] Available from: https://doi.org/10.1039/9781788016247-00201
Vancouver
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 nov. 02 ] Available from: https://doi.org/10.1039/9781788016247-00201
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
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: 02 nov. 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 nov. 02 ] 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 nov. 02 ] Available from: https://doi.org/10.1111/jfpe.13089
Parte de monografia/livro
Other mass transfer unit operations enhanced by ultrasound (2017)
Miano, Alberto C; Rojas, Meliza L; Augusto, Pedro Esteves Duarte
Source: Ultrasound: advances in food processing and preservation. Unidade: ESALQ
Subjects: DESIDRATAÇÃO DE ALIMENTOS, SALGA, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto C e ROJAS, Meliza L e AUGUSTO, Pedro Esteves Duarte. Other mass transfer unit operations enhanced by ultrasound. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7.00015-4. Acesso em: 02 nov. 2024.
APA
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2017). Other mass transfer unit operations enhanced by ultrasound. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7.00015-4
NLM
Miano AC, Rojas ML, Augusto PED. Other mass transfer unit operations enhanced by ultrasound [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7.00015-4
Vancouver
Miano AC, Rojas ML, Augusto PED. Other mass transfer unit operations enhanced by ultrasound [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7.00015-4
Parte de monografia/livro
Ultrasound processing of fruit and vegetable juices (2017)
Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Source: Ultrasound: advances in food processing and preservation. Unidade: ESALQ
Subjects: PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L e MIANO, Alberto C e AUGUSTO, Pedro Esteves Duarte. Ultrasound processing of fruit and vegetable juices. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7-00007-5. Acesso em: 02 nov. 2024.
APA
Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2017). Ultrasound processing of fruit and vegetable juices. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7-00007-5
NLM
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5
Vancouver
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5

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