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- teses e dissertações
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- artigo de periodico
- parte de monografia/livro
- tese
- monografia/livro
USP Schools
- esalq
- ep
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Departament
- esalq-lan
- ep-pqi
- cena-dvprod-64
Authors
- augusto, pedro esteves duarte (83)
- miano, alberto claudio (15)
- cristianini, marcelo (12)
- rojas, meliza lindsay (11)
- castanha, nanci (10)
- ibarz, albert (7)

USP affiliated authors
- augusto, pedro esteves duarte (77)
- domingues, maria antonia calori (4)
- lima, dâmaris carvalho (4)
- pastor, alberto claudio miano (4)
- matta junior, manoel divino da (3)
- silva, meliza lindsay rojas (3)

Date published
- 2020 (3)
- 2019 (20)
- 2018 (27)
- 2017 (13)
- 2016 (7)
- 2015 (9)

Subjects
- ultrassom (24)
- hidratação (23)
- processamento de alimentos (15)
- sucos de frutas (14)
- feijão (11)
- reologia (11)

Language
- inglês
- português
Source title
- food research international (10)
- journal of food process engineering (8)
- ultrasonics sonochemistry (6)
- international journal of biological macromolecules (5)
- lwt - food science and technology (5)

Publisher
- elsevier (26)
- elsevier bv (8)
- wiley (7)
- atheneu (6)
- john wiley & sons (2)

Conference title
Countries/Territories
- holanda (35)
- reino unido (22)
- brasil (13)
- estados unidos (10)
- alemanha (1)
- malásia (1)

Grupo de pesquisa
Funding Agencies
- conselho nacional de desenvolvimento científico e tecnológico (cnpq) (37)
- fundação de amparo à pesquisa do estado de são paulo (fapesp) (32)
- coordenação de aperfeiçoamento de pessoal de nível superior (capes) (9)
- financiado pelo concytec, peru (3)
- concytec (2)

Indexado em
Collaboration
Normalized affiliation
- universidade de são paulo (usp)
Non normalized affiliation
- department of agricultural and environmental engineering. federal university of technology. akure, ondo state (2)
- department of food science and technology. federal university of technology. akure, ondo state (2)
- gepea (umr 6144 cnrs). oniris. nantes (2)
- university of são paulo (usp). luiz de queiroz college of agriculture (esalq). department of agri-food industry, food and nutrition (lan). piracicaba, sp, brasil (2)
- agronomic institute (iac). campinas, sp (1)

Countries of institutions of collaboration
- brasil (41)
- frança (6)
- espanha (5)
- peru (3)
- estados unidos (2)

Thesis and Dissertations
Type
- dissertação (mestrado)
- tese (doutorado)
- tese (livre docência)
Área de concentração
- ciência e tecnologia de alimentos
Sigla do Departamento/Programa de Pós Graduação
- lan
Departamento/Programa de Pós Graduação
- agroindustria, alimentos e nutricao
Keywords
- licopeno (2)
- viscoelasticidade (2)
- acidificação (1)
- impressão 3d (1)
- impressão 3d de alimentos (1)

83 records

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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
In: Food and Bioproducts Processing. Unidade: ESALQ
Subjects: Abóbora, Carotenoides, Etanol, Hidratação, Secagem De Alimentos, Ultrassom
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ABNT
ROJAS, Meliza Lindsay; SILVEIRA, Isabela; AUGUSTO, Pedro Esteves Duarte. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing[S.l.], Elsevier, v. 119, p. 20-30, 2020. Disponível em: < https://doi.org/10.1016/j.fbp.2019.10.008 > DOI: 10.1016/j.fbp.2019.10.008.
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.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.Available from: https://doi.org/10.1016/j.fbp.2019.10.008
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
In: Current Opinion in Food Science 2020, 35:36–48. Unidades: ESALQ, EP
Subjects: Processamento De Alimentos, Tecnologia De Micro-ondas, Temperatura, Enzimas
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KUBO, Mirian Tiaki Kaneiwa; SIGUEMOTO, Erica Sayuri; FUNCIA, Eduardo dos Santos; et al. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science 2020, 35:36–48, Amsterdam, Elsevier, v. 35, p. 36-48, 2020. Disponível em: < https://doi.org/10.1016/j.cofs.2020.01.004 > DOI: 10.1016/j.cofs.2020.01.004.
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 2020, 35:36–48, 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. 2020 ; 35 36-48.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. 2020 ; 35 36-48.Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Artigo de periodico
Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions (2020)
Maniglia, Bianca C; Lima, Dâmaris Carvalho; Matta Junior, Manoel Divino ; Le-Bail, Patricia; Le-Bail, Alain; Augusto, Pedro Esteves Duarte
In: Food Research International. Unidade: ESALQ
Subjects: Amido, Mandioca, Secagem De Alimentos
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MANIGLIA, Bianca C; LIMA, Dâmaris Carvalho; MATTA JUNIOR, Manoel Divino; et al. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International, Amsterdam, Elsevier, v. 128, p. 1-11, 2020. Disponível em: < https://doi.org/10.1016/j.foodres.2019.108803 > DOI: 10.1016/j.foodres.2019.108803.
APA
Maniglia, B. C., Lima, D. C., Matta Junior, M. D., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2020). Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International, 128, 1-11. doi:10.1016/j.foodres.2019.108803
NLM
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions [Internet]. Food Research International. 2020 ; 128 1-11.Available from: https://doi.org/10.1016/j.foodres.2019.108803
Vancouver
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions [Internet]. Food Research International. 2020 ; 128 1-11.Available from: https://doi.org/10.1016/j.foodres.2019.108803
Artigo de periodico
Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications (2019)
Maniglia, B. C; Lima, Dâmaris Carvalho ; Matta Junior, Manoel Divino ; Le-Bail, P; Le-Bail, A; Augusto, Pedro Esteves Duarte
In: International Journal of Biological Macromolecules. Unidade: ESALQ
Subjects: Amido, Mandioca, Oxidação Com Ozônio
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MANIGLIA, B. C; LIMA, Dâmaris Carvalho; MATTA JUNIOR, Manoel Divino; et al. Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications. International Journal of Biological Macromolecules, Amsterdam, Elsevier, v. 138, p. 1087-1097, 2019. Disponível em: < https://doi.org/10.1016/j.ijbiomac.2019.07.124 > DOI: 10.1016/j.ijbiomac.2019.07.124.
APA
Maniglia, B. C., Lima, D. C., Matta Junior, M. D., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2019). Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications. International Journal of Biological Macromolecules, 138, 1087-1097. doi:10.1016/j.ijbiomac.2019.07.124
NLM
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications [Internet]. International Journal of Biological Macromolecules. 2019 ; 138 1087-1097.Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.124
Vancouver
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications [Internet]. International Journal of Biological Macromolecules. 2019 ; 138 1087-1097.Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.124
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
In: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: Alcaloides, Hidratação, Tremoço, Ultrassom
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PASTOR, Alberto Claudio Miano; SILVA, Meliza Lindsay Rojas; AUGUSTO, Pedro Esteves Duarte. Using ultrasound for improving hydration and debittering of Andean lupin grains. Journal of Food Process Engineering, Oxford, Wiley, p. 1-5, 2019. Disponível em: < https://doi.org/10.1111/jfpe.13170 > DOI: 10.1111/jfpe.13170.
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.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.Available from: https://doi.org/10.1111/jfpe.13170
Artigo de periodico
Ozonation of cassava starch to produce biodegradable films (2019)
La Fuente Arias, Carla Ivonne ; Souza, Andressa Tamyris de; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
In: International Journal of Biological Macromolecules. Unidades: EP, ESALQ
Subjects: Amido, Biofilmes, Mandioca, Ozônio
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LA FUENTE ARIAS, Carla Ivonne; SOUZA, Andressa Tamyris de; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. Ozonation of cassava starch to produce biodegradable films. International Journal of Biological Macromolecules, Amsterdam, Elsevier, v. 141, p. 713-720, 2019. Disponível em: < https://doi.org//10.1016/j.ijbiomac.2019.09.028 > DOI: 10.1016/j.ijbiomac.2019.09.028.
APA
La Fuente Arias, C. I., Souza, A. T. de, Tadini, C. C., & Augusto, P. E. D. (2019). Ozonation of cassava starch to produce biodegradable films. International Journal of Biological Macromolecules, 141, 713-720. doi:10.1016/j.ijbiomac.2019.09.028
NLM
La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Ozonation of cassava starch to produce biodegradable films [Internet]. International Journal of Biological Macromolecules. 2019 ; 141 713-720.Available from: https://doi.org//10.1016/j.ijbiomac.2019.09.028
Vancouver
La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Ozonation of cassava starch to produce biodegradable films [Internet]. International Journal of Biological Macromolecules. 2019 ; 141 713-720.Available from: https://doi.org//10.1016/j.ijbiomac.2019.09.028
Artigo de periodico
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices (2019)
Kubo, M. T. K; Curet, S; Augusto, Pedro Esteves Duarte ; Boillereaux, L
In: Journal of Food Engineering. Unidade: ESALQ
Subjects: Inibidores De Enzimas, Método Dos Elementos Finitos, Sucos De Frutas, Tecnologia De Micro-ondas, Temperatura
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KUBO, M. T. K; CURET, S; AUGUSTO, Pedro Esteves Duarte; BOILLEREAUX, L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, Amsterdam, Elsevier, v. 263, p. 366-379, 2019. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2019.07.011 > DOI: 10.1016/j.jfoodeng.2019.07.011.
APA
Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2019). Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. Journal of Food Engineering, 263, 366-379. doi:10.1016/j.jfoodeng.2019.07.011
NLM
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
Vancouver
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices [Internet]. Journal of Food Engineering. 2019 ; 263 366-379.Available from: https://doi.org/10.1016/j.jfoodeng.2019.07.011
Artigo de periodico
Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch (2019)
Matta Junior, M. D; Castanha, Nanci; Anjos, Carlota Boralli Prudente dos; Augusto, Pedro Esteves Duarte; Sarmento, Silene Bruder Silveira
In: Food Research International. Unidade: ESALQ
Subjects: Amido, Fermentação
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MATTA JUNIOR, M. D; CASTANHA, Nanci; ANJOS, Carlota Boralli Prudente dos; AUGUSTO, Pedro Esteves Duarte; SARMENTO, Silene Bruder Silveira. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, Amsterdam, Elsevier, v. 123, p. 56-63, 2019. Disponível em: < http://dx.doi.org/10.1016/j.foodres.2019.04.050 > DOI: 10.1016/j.foodres.2019.04.050.
APA
Matta Junior, M. D., Castanha, N., Anjos, C. B. P. dos, Augusto, P. E. D., & Sarmento, S. B. S. (2019). Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, 123, 56-63. doi:10.1016/j.foodres.2019.04.050
NLM
Matta Junior MD, Castanha N, Anjos CBP dos, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch [Internet]. Food Research International. 2019 ; 123 56-63.Available from: http://dx.doi.org/10.1016/j.foodres.2019.04.050
Vancouver
Matta Junior MD, Castanha N, Anjos CBP dos, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch [Internet]. Food Research International. 2019 ; 123 56-63.Available from: http://dx.doi.org/10.1016/j.foodres.2019.04.050
Artigo de periodico
Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process (2019)
Soares, Danillo S; Bolgar, Giovana; Dantas, Silvia T; Augusto, Pedro Esteves Duarte; Soares, Beatriz M. C
In: Food Packaging and Shelf Life. Unidade: ESALQ
Subjects: Alumínio, Bebidas, Cloreto, Corrosão, Embalagens De Alimentos
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SOARES, Danillo S; BOLGAR, Giovana; DANTAS, Silvia T; AUGUSTO, Pedro Esteves Duarte; SOARES, Beatriz M. C. Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process. Food Packaging and Shelf Life, Amsterdam, Elsevier, v. 19, p. 56-65, 2019. Disponível em: < http://dx.doi.org/10.1016/j.fpsl.2018.11.012 > DOI: 10.1016/j.fpsl.2018.11.012.
APA
Soares, D. S., Bolgar, G., Dantas, S. T., Augusto, P. E. D., & Soares, B. M. C. (2019). Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process. Food Packaging and Shelf Life, 19, 56-65. doi:10.1016/j.fpsl.2018.11.012
NLM
Soares DS, Bolgar G, Dantas ST, Augusto PED, Soares BMC. Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process [Internet]. Food Packaging and Shelf Life. 2019 ; 19 56-65.Available from: http://dx.doi.org/10.1016/j.fpsl.2018.11.012
Vancouver
Soares DS, Bolgar G, Dantas ST, Augusto PED, Soares BMC. Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process [Internet]. Food Packaging and Shelf Life. 2019 ; 19 56-65.Available from: http://dx.doi.org/10.1016/j.fpsl.2018.11.012
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
In: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: Ultrassom, Secagem De Alimentos, Microencapsulação, Ferro, Carotenoides, Nutrientes
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ROJAS, Meliza Lindsay; ALVIM, Izabela Dutra; 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, Amsterdam, Elsevier, p. 1-9, 2019. Disponível em: < http://dx.doi.org/10.1016/j.ultsonch.2019.02.004 > DOI: 10.1016/j.ultsonch.2019.02.004.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1016/j.ultsonch.2019.02.004
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
In: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: Tomate, Reologia, Processamento De Alimentos, Homogeneização, Hidrostática
DOI
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ROJAS, Meliza L; MIANO, Alberto C; KUBO, Miriam T. K; AUGUSTO, Pedro Esteves Duarte. 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[S.l: s.n.], 2019. DOI: 10.1039/9781788016247-00201.
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. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019.
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. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019.
Parte de monografia/livro
Rheological properties of tomato products (2019)
Kubo, Miriam T. K; Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte
In: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: Tomate, Reologia, Processamento De Alimentos
DOI
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ABNT
KUBO, Miriam T. K; ROJAS, Meliza L; MIANO, Alberto C; AUGUSTO, Pedro Esteves Duarte. Rheological properties of tomato products. In: Tomato chemistry, industrial processing and product development[S.l: s.n.], 2019. DOI: 10.1039/9781788016247.
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. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019.
Vancouver
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019.
Artigo de periodico
Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) (2019)
Garvín, A; Augusto, Pedro Esteves Duarte; Ibarz, R; Ibarz, A
In: Food Research International. Unidade: ESALQ
Subjects: Feijão, Cinética, Hidratação, Termodinâmica
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GARVÍN, A; AUGUSTO, Pedro Esteves Duarte; IBARZ, R; IBARZ, A. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.). Food Research International, Amsterdam, Elsevier, v. 119, p. 390-397, 2019. Disponível em: < http://dx.doi.org/10.1016/j.foodres.2019.02.002 > DOI: 10.1016/j.foodres.2019.02.002.
APA
Garvín, A., Augusto, P. E. D., Ibarz, R., & Ibarz, A. (2019). Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.). Food Research International, 119, 390-397. doi:10.1016/j.foodres.2019.02.002
NLM
Garvín A, Augusto PED, Ibarz R, Ibarz A. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) [Internet]. Food Research International. 2019 ; 119 390-397.Available from: http://dx.doi.org/10.1016/j.foodres.2019.02.002
Vancouver
Garvín A, Augusto PED, Ibarz R, Ibarz A. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) [Internet]. Food Research International. 2019 ; 119 390-397.Available from: http://dx.doi.org/10.1016/j.foodres.2019.02.002
Artigo de periodico
Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters (2019)
Soares, Ariana de Souza; Augusto, Pedro Esteves Duarte; Leite Júnior, Bruno Ricardo de Castro; Nogueira, Camila Archette; Vieira, Érica Nascif Rufino; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo Cesar; Ramos, Afonso Mota
In: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: Ativação Enzimática, Açúcar, Hidrólise, Sacarose, Ultrassom
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SOARES, Ariana de Souza; AUGUSTO, Pedro Esteves Duarte; LEITE JÚNIOR, Bruno Ricardo de Castro; et al. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters. LWT - Food Science and Technology, Amsterdam, Elsevier, v. 107, p. 164-170, 2019. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2019.02.083 > DOI: 10.1016/j.lwt.2019.02.083.
APA
Soares, A. de S., Augusto, P. E. D., Leite Júnior, B. R. de C., Nogueira, C. A., Vieira, É. N. R., Barros, F. A. R. de, et al. (2019). Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters. LWT - Food Science and Technology, 107, 164-170. doi:10.1016/j.lwt.2019.02.083
NLM
Soares A de S, Augusto PED, Leite Júnior BR de C, Nogueira CA, Vieira ÉNR, Barros FAR de, Stringheta PC, Ramos AM. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters [Internet]. LWT - Food Science and Technology. 2019 ; 107 164-170.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.083
Vancouver
Soares A de S, Augusto PED, Leite Júnior BR de C, Nogueira CA, Vieira ÉNR, Barros FAR de, Stringheta PC, Ramos AM. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters [Internet]. LWT - Food Science and Technology. 2019 ; 107 164-170.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.083
Artigo de periodico
Oat hydration kinetics at different temperatures: evaluation, model, and validation (2019)
Oladele, S. O; Agbetoye, L. A. S; Osundahunsi, O. F; Augusto, Pedro Esteves Duarte
In: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: Aveia, Cinética, Hidratação, Temperatura
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OLADELE, S. O; AGBETOYE, L. A. S; OSUNDAHUNSI, O. F; AUGUSTO, Pedro Esteves Duarte. Oat hydration kinetics at different temperatures: evaluation, model, and validation. Journal of Food Process Engineering, Oxford, Wiley, p. 1-9, 2019. Disponível em: < https://doi.org/10.1111/jfpe.13159 > DOI: 10.1111/jfpe.13159.
APA
Oladele, S. O., Agbetoye, L. A. S., Osundahunsi, O. F., & Augusto, P. E. D. (2019). Oat hydration kinetics at different temperatures: evaluation, model, and validation. Journal of Food Process Engineering, 1-9. doi:10.1111/jfpe.13159
NLM
Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: evaluation, model, and validation [Internet]. Journal of Food Process Engineering. 2019 ; 1-9.Available from: https://doi.org/10.1111/jfpe.13159
Vancouver
Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: evaluation, model, and validation [Internet]. Journal of Food Process Engineering. 2019 ; 1-9.Available from: https://doi.org/10.1111/jfpe.13159
Artigo de periodico
Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality (2019)
Alexandre, Allana Patrícia Santos ; Castanha, Nanci ; Costa, Naiara Silva; Santos, Amanda Silva ; Badiale‐Furlong, Eliana ; Augusto, Pedro Esteves Duarte ; Calori‐Domingues, Maria Antonia
In: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Subjects: Contaminação De Alimentos, Farinhas, Fusarium, Micotoxinas, Milho, Oxidação, Ozônio
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ALEXANDRE, Allana Patrícia Santos; CASTANHA, Nanci; COSTA, Naiara Silva; et al. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, Oxford, Wiley, p. 1-8, 2019. Disponível em: < https://doi.org/10.1002/jsfa.9966 > DOI: 10.1002/jsfa.9966.
APA
Alexandre, A. P. S., Castanha, N., Costa, N. S., Santos, A. S., Badiale‐Furlong, E., Augusto, P. E. D., & Calori‐Domingues, M. A. (2019). Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, 1-8. doi:10.1002/jsfa.9966
NLM
Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.Available from: https://doi.org/10.1002/jsfa.9966
Vancouver
Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.Available from: https://doi.org/10.1002/jsfa.9966
Artigo de periodico
Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination (2019)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Augusto, Pedro Esteves Duarte
In: Journal of Food Science. Unidade: ESALQ
Subjects: Feijão, Germinação, Hidratação, Irradiação De Alimentos, Radiação Ionizante, Ultrassom
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MIANO, Alberto Claudio; SABADOTI, Viviane Deroldo; AUGUSTO, Pedro Esteves Duarte. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, Chicago, Institute of Food Technologists, v. 84, n. 11, p. 3179-3185, 2019. Disponível em: < http://dx.doi.org/10.1111/1750-3841.14819 > DOI: 10.1111/1750-3841.14819.
APA
Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2019). Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, 84( 11), 3179-3185. doi:10.1111/1750-3841.14819
NLM
Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.Available from: http://dx.doi.org/10.1111/1750-3841.14819
Vancouver
Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.Available from: http://dx.doi.org/10.1111/1750-3841.14819
Artigo de periodico
Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains (2019)
Castanha, Nanci; Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Augusto, Pedro Esteves Duarte
In: International Journal of Biological Macromolecules. Unidade: ESALQ
Subjects: Feijão, Irradiação De Alimentos, Amido, Grãos, Hidratação, Germinação
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ABNT
CASTANHA, Nanci; MIANO, Alberto Claudio; SABADOTI, Viviane Deroldo; AUGUSTO, Pedro Esteves Duarte. Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains. International Journal of Biological Macromolecules, Amsterdam, Elsevier, v. 129, p. 460-470, 2019. Disponível em: < http://dx.doi.org/10.1016/j.ijbiomac.2019.01.221 > DOI: 10.1016/j.ijbiomac.2019.01.221.
APA
Castanha, N., Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2019). Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains. International Journal of Biological Macromolecules, 129, 460-470. doi:10.1016/j.ijbiomac.2019.01.221
NLM
Castanha N, Miano AC, Sabadoti VD, Augusto PED. Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains [Internet]. International Journal of Biological Macromolecules. 2019 ; 129 460-470.Available from: http://dx.doi.org/10.1016/j.ijbiomac.2019.01.221
Vancouver
Castanha N, Miano AC, Sabadoti VD, Augusto PED. Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains [Internet]. International Journal of Biological Macromolecules. 2019 ; 129 460-470.Available from: http://dx.doi.org/10.1016/j.ijbiomac.2019.01.221
Artigo de periodico
Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders (2019)
Miano, Alberto Claudio; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
In: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: Ultrassom, Batata, Massa (transferência)
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MIANO, Alberto Claudio; ROJAS, Meliza Lindsay; AUGUSTO, Pedro Esteves Duarte. Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders. Ultrasonics Sonochemistry, Amsterdam, Elsevier, v. 52, p. 176-183, 2019. Disponível em: < https://doi.org/10.1016/j.ultsonch.2018.11.015 > DOI: 10.1016/j.ultsonch.2018.11.015.
APA
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2019). Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders. Ultrasonics Sonochemistry, 52, 176-183. doi:10.1016/j.ultsonch.2018.11.015
NLM
Miano AC, Rojas ML, Augusto PED. Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders [Internet]. Ultrasonics Sonochemistry. 2019 ; 52 176-183.Available from: https://doi.org/10.1016/j.ultsonch.2018.11.015
Vancouver
Miano AC, Rojas ML, Augusto PED. Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders [Internet]. Ultrasonics Sonochemistry. 2019 ; 52 176-183.Available from: https://doi.org/10.1016/j.ultsonch.2018.11.015
Artigo de periodico
Gamma irradiation of common beans: effect on nutritional and technological properties (2019)
Lima, Dâmaris Carvalho; Miano, Alberto Claudio ; Augusto, Pedro Esteves Duarte ; Arthur, Valter
In: LWT - Food Science and Technology. Unidades: ESALQ, CENA
Subjects: Feijão, Irradiação De Alimentos, Radiação Gama, Tecnologia De Alimentos, Valor Nutritivo
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ABNT
LIMA, Dâmaris Carvalho; MIANO, Alberto Claudio; AUGUSTO, Pedro Esteves Duarte; ARTHUR, Valter. Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology, Amsterdam, Elsevier, v. 116, p. 1-5, 2019. Disponível em: < https://doi.org/10.1016/j.lwt.2019.108539 > DOI: 10.1016/j.lwt.2019.108539.
APA
Lima, D. C., Miano, A. C., Augusto, P. E. D., & Arthur, V. (2019). Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology, 116, 1-5. doi:10.1016/j.lwt.2019.108539
NLM
Lima DC, Miano AC, Augusto PED, Arthur V. Gamma irradiation of common beans: effect on nutritional and technological properties [Internet]. LWT - Food Science and Technology. 2019 ; 116 1-5.Available from: https://doi.org/10.1016/j.lwt.2019.108539
Vancouver
Lima DC, Miano AC, Augusto PED, Arthur V. Gamma irradiation of common beans: effect on nutritional and technological properties [Internet]. LWT - Food Science and Technology. 2019 ; 116 1-5.Available from: https://doi.org/10.1016/j.lwt.2019.108539

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