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  • Source: Innovative Food Science and Emerging Technologies. Unidades: EP, ESALQ

    Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS

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      LA FUENTE ARIAS, Carla Ivonne; SIQUEIRA, Larissa do Val; AUGUSTO, Pedro Esteves Duarte; TADINI, Carmen Cecília. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, Amsterdam, v. 75, p. 1-10, 2022. Disponível em: < https://doi.org/10.1016/j.ifset.2021.102906 > DOI: 10.1016/j.ifset.2021.102906.
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      La Fuente Arias, C. I., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, 75, 1-10. doi:10.1016/j.ifset.2021.102906
    • NLM

      La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.Available from: https://doi.org/10.1016/j.ifset.2021.102906
    • Vancouver

      La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.Available from: https://doi.org/10.1016/j.ifset.2021.102906
  • Source: Journal of Environmental Management. Unidade: ESALQ

    Subjects: COMPORTAMENTO DO CONSUMIDOR, EMBALAGENS PLÁSTICAS, PERCEPÇÃO, PLÁSTICOS BIODEGRADÁVEIS, SUSTENTABILIDADE

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      LA FUENTE, Carla I. A; TRIBST, Alline A. L; AUGUSTO, Pedro Esteves Duarte. Knowledge and perception of different plastic bags and packages: a case study in Brazil. Journal of Environmental Management, Amsterdam, v. 301, p. 1-9, 2022. Disponível em: < https://doi.org/10.1016/j.jenvman.2021.113881 > DOI: 10.1016/j.jenvman.2021.113881.
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      La Fuente, C. I. A., Tribst, A. A. L., & Augusto, P. E. D. (2022). Knowledge and perception of different plastic bags and packages: a case study in Brazil. Journal of Environmental Management, 301, 1-9. doi:10.1016/j.jenvman.2021.113881
    • NLM

      La Fuente CIA, Tribst AAL, Augusto PED. Knowledge and perception of different plastic bags and packages: a case study in Brazil [Internet]. Journal of Environmental Management. 2022 ; 301 1-9.Available from: https://doi.org/10.1016/j.jenvman.2021.113881
    • Vancouver

      La Fuente CIA, Tribst AAL, Augusto PED. Knowledge and perception of different plastic bags and packages: a case study in Brazil [Internet]. Journal of Environmental Management. 2022 ; 301 1-9.Available from: https://doi.org/10.1016/j.jenvman.2021.113881
  • Source: Journal of Food Processing and Preservation. Unidade: ESALQ

    Subjects: ANTIOXIDANTES, CINÉTICA, COMPOSTOS FENÓLICOS, ETANOL, SECAGEM DE ALIMENTOS, TEMPERATURA, UVAIA

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      GOMES, Bruna de Oliveira; SANTOS, Karoline Costa; CARVALHO, Gisandro Reis; et al. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, Hoboken, p. 1-11, 2022. Disponível em: < https://doi.org/10.1111/jfpp.16284 > DOI: 10.1111/jfpp.16284.
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      Gomes, B. de O., Santos, K. C., Carvalho, G. R., Bitencourt, B. S., Guedes, J. S., & Augusto, P. E. D. (2022). Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, 1-11. doi:10.1111/jfpp.16284
    • NLM

      Gomes B de O, Santos KC, Carvalho GR, Bitencourt BS, Guedes JS, Augusto PED. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds [Internet]. Journal of Food Processing and Preservation. 2022 ; 1-11.Available from: https://doi.org/10.1111/jfpp.16284
    • Vancouver

      Gomes B de O, Santos KC, Carvalho GR, Bitencourt BS, Guedes JS, Augusto PED. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds [Internet]. Journal of Food Processing and Preservation. 2022 ; 1-11.Available from: https://doi.org/10.1111/jfpp.16284
  • Source: Waste and Biomass Valorization. Unidade: ESALQ

    Subjects: ABACAXI, ALIMENTAÇÃO ANIMAL, BAGAÇOS, ETANOL, QUALIDADE DOS ALIMENTOS, RAÇÃO, SECAGEM DE ALIMENTOS, TEMPERATURA

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      BITENCOURT, Bruna Sousa; CORRÊA, Jefferson Luiz Gomes; CARVALHO, Gisandro Reis; AUGUSTO, Pedro Esteves Duarte. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties. Waste and Biomass Valorization, Heidelberg, p. 1-14, 2022. Disponível em: < https://doi.org/10.1007/s12649-021-01659-9 > DOI: 10.1007/s12649-021-01659-9.
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      Bitencourt, B. S., Corrêa, J. L. G., Carvalho, G. R., & Augusto, P. E. D. (2022). Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties. Waste and Biomass Valorization, 1-14. doi:10.1007/s12649-021-01659-9
    • NLM

      Bitencourt BS, Corrêa JLG, Carvalho GR, Augusto PED. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties [Internet]. Waste and Biomass Valorization. 2022 ; 1-14.Available from: https://doi.org/10.1007/s12649-021-01659-9
    • Vancouver

      Bitencourt BS, Corrêa JLG, Carvalho GR, Augusto PED. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties [Internet]. Waste and Biomass Valorization. 2022 ; 1-14.Available from: https://doi.org/10.1007/s12649-021-01659-9
  • Unidade: ESALQ

    Subjects: CINÉTICA, COMPOSIÇÃO QUÍMICA, CONSERVAÇÃO DE ALIMENTOS, ETANOL, SECAGEM DE ALIMENTOS, UVAIA

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      GOMES, Bruna de Oliveira; AUGUSTO, Pedro Esteves Duarte. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds. 2022.Universidade de São Paulo, Piracicaba, 2022. Disponível em: < https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/ > DOI: https://doi.org/10.11606/D.11.2022.tde-07042022-093043.
    • APA

      Gomes, B. de O., & Augusto, P. E. D. (2022). Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds. Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/
    • NLM

      Gomes B de O, Augusto PED. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds [Internet]. 2022 ;Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/
    • Vancouver

      Gomes B de O, Augusto PED. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds [Internet]. 2022 ;Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/
  • Source: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP

    Subjects: BIOQUÍMICA DE ALIMENTOS, HOMOGENEIZAÇÃO, ENZIMAS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS

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      LEITE JÚNIOR, Bruno R. C; KUBO, Mirian Tiaki Kaneiwa; AUGUSTO, Pedro Esteves Duarte; ATRIBST, A. A. L. High-pressure homogenization on food enzymes. In: Innovative food processing technologies: a comprehensive review[S.l: s.n.], v. 3. , 2021.Disponível em: DOI: 10.1016/B978-0-08-100596-5.22999-5.
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      Leite Júnior, B. R. C., Kubo, M. T. K., Augusto, P. E. D., & Atribst, A. A. L. (2021). High-pressure homogenization on food enzymes. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.22999-5
    • NLM

      Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
    • Vancouver

      Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
  • Source: Journal of Molecular Liquids. Unidade: ESALQ

    Subjects: ADOÇANTES, SACAROSE, TEMPERATURA

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      MARTINS, Maria Julia Neves; AUGUSTO, Pedro Esteves Duarte; TELIS-ROMERO, Javier; POLACHINI, Tiago Carregari. Transport properties of saturated sucrose and maltitol solutions as affected by temperature. Journal of Molecular Liquids, Amsterdam, v. 336, p. 1-11, 2021. Disponível em: < https://www.sciencedirect.com/science/article/pii/S0167732221009806?via%3Dihub#! > DOI: doi.org/10.1016/j.molliq.2021.116254.
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      Martins, M. J. N., Augusto, P. E. D., Telis-Romero, J., & Polachini, T. C. (2021). Transport properties of saturated sucrose and maltitol solutions as affected by temperature. Journal of Molecular Liquids, 336, 1-11. doi:doi.org/10.1016/j.molliq.2021.116254
    • NLM

      Martins MJN, Augusto PED, Telis-Romero J, Polachini TC. Transport properties of saturated sucrose and maltitol solutions as affected by temperature [Internet]. Journal of Molecular Liquids. 2021 ; 336 1-11.Available from: https://www.sciencedirect.com/science/article/pii/S0167732221009806?via%3Dihub#!
    • Vancouver

      Martins MJN, Augusto PED, Telis-Romero J, Polachini TC. Transport properties of saturated sucrose and maltitol solutions as affected by temperature [Internet]. Journal of Molecular Liquids. 2021 ; 336 1-11.Available from: https://www.sciencedirect.com/science/article/pii/S0167732221009806?via%3Dihub#!
  • Source: Food Structure. Unidade: ESALQ

    Subjects: AMIDO, BATATA, ETANOL, PROCESSAMENTO DE ALIMENTOS, SECAGEM DE ALIMENTOS

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      GUEDES, Jaqueline Souza; SANTOS, Karoline Costa dos; SILVA, Nanci Castanha da; et al. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, Amsterdam, v. 29, 2021. Disponível em: < https://www.sciencedirect.com/science/article/pii/S2213329121000289?via%3Dihub#! > DOI: doi.org/10.1016/j.foostr.2021.100202.
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      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:doi.org/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 ; 29Available from: https://www.sciencedirect.com/science/article/pii/S2213329121000289?via%3Dihub#!
    • 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 ; 29Available from: https://www.sciencedirect.com/science/article/pii/S2213329121000289?via%3Dihub#!
  • Source: Journal of Polymers and the Environment. Unidades: ESALQ, EP

    Subjects: AMIDO, BIOFILMES, CELULOSE, EMBALAGENS PLÁSTICAS, MANDIOCA, MATERIAIS NANOESTRUTURADOS, OZÔNIO

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      LA FUENTE ARIAS, Carla Ivonne; SOUZA, Andressa Tamyris de; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties. Journal of Polymers and the Environment, Heidelberg, p. 1-21, 2021. Disponível em: < https://doi.org/10.1007/s10924-020-02013-1 > DOI: 10.1007/s10924-020-02013-1.
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      La Fuente Arias, C. I., Souza, A. T. de, Tadini, C. C., & Augusto, P. E. D. (2021). A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties. Journal of Polymers and the Environment, 1-21. doi:10.1007/s10924-020-02013-1
    • NLM

      La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties [Internet]. Journal of Polymers and the Environment. 2021 ; 1-21.Available from: https://doi.org/10.1007/s10924-020-02013-1
    • Vancouver

      La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties [Internet]. Journal of Polymers and the Environment. 2021 ; 1-21.Available from: https://doi.org/10.1007/s10924-020-02013-1
  • Source: Scientia Agropecuaria. Unidade: ESALQ

    Subjects: ADESIVOS, AMIDO, COLAGEM, TEXTURA

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      CASTANHA, Nanci; LINDSAY ROJAS, Meliza; AUGUSTO, Pedro Esteves Duarte. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. Scientia Agropecuaria, Trujillo, v. 12, n. 2, p. 203-212, 2021. Disponível em: < https://doi.org/10.17268/sci.agropecu.2021.023 > DOI: 10.17268/sci.agropecu.2021.023.
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      Castanha, N., Lindsay Rojas, M., & Augusto, P. E. D. (2021). An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. Scientia Agropecuaria, 12( 2), 203-212. doi:10.17268/sci.agropecu.2021.023
    • NLM

      Castanha N, Lindsay Rojas M, Augusto PED. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration [Internet]. Scientia Agropecuaria. 2021 ; 12( 2): 203-212.Available from: https://doi.org/10.17268/sci.agropecu.2021.023
    • Vancouver

      Castanha N, Lindsay Rojas M, Augusto PED. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration [Internet]. Scientia Agropecuaria. 2021 ; 12( 2): 203-212.Available from: https://doi.org/10.17268/sci.agropecu.2021.023
  • Source: International Journal of Food Science & Technology. Unidade: ESALQ

    Subjects: PROCESSAMENTO DE ALIMENTOS, ULTRASSOM, FRUTAS, HORTALIÇAS, COMPOSTOS FENÓLICOS, CAROTENOIDES, FLAVONOIDES

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      ROJAS, Meliza Lindsay; KUBO, Mirian T. K; CAETANO-SILVA, Maria Elisa; AUGUSTO, Pedro Esteves Duarte. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, Hoboken, p. 1-20, 2021. Disponível em: < https://doi.org/10.1111/ijfs.15113 > DOI: 10.1111/ijfs.15113.
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      Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., & Augusto, P. E. D. (2021). Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, 1-20. doi:10.1111/ijfs.15113
    • NLM

      Rojas ML, Kubo MTK, Caetano-Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review [Internet]. International Journal of Food Science & Technology. 2021 ; 1-20.Available from: https://doi.org/10.1111/ijfs.15113
    • Vancouver

      Rojas ML, Kubo MTK, Caetano-Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review [Internet]. International Journal of Food Science & Technology. 2021 ; 1-20.Available from: https://doi.org/10.1111/ijfs.15113
  • Source: Ultrasonics Sonochemistry. Unidade: ESALQ

    Subjects: CENOURA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM

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      SANTOS, Karoline Costa dos; ROJAS, Meliza Lindsay; CARVALHO, Gisandro Reis; AUGUSTO, Pedro Esteves Duarte; GUEDES, Jaqueline Souza. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics Sonochemistry, Amsterdam, v. 70, p. 1-14, 2021. Disponível em: < https://www.sciencedirect.com/science/article/pii/S1350417720310890?via%3Dihub#! > DOI: doi.org/10.1016/j.ultsonch.2020.105304.
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      Santos, K. C. dos, Rojas, M. L., Carvalho, G. R., Augusto, P. E. D., & Guedes, J. S. (2021). Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics Sonochemistry, 70, 1-14. doi:doi.org/10.1016/j.ultsonch.2020.105304
    • NLM

      Santos KC dos, Rojas ML, Carvalho GR, Augusto PED, Guedes JS. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. Ultrasonics Sonochemistry. 2021 ; 70 1-14.Available from: https://www.sciencedirect.com/science/article/pii/S1350417720310890?via%3Dihub#!
    • Vancouver

      Santos KC dos, Rojas ML, Carvalho GR, Augusto PED, Guedes JS. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. Ultrasonics Sonochemistry. 2021 ; 70 1-14.Available from: https://www.sciencedirect.com/science/article/pii/S1350417720310890?via%3Dihub#!
  • Unidade: ESALQ

    Subjects: AMIDO, AQUECIMENTO, OZÔNIO, TECNOLOGIA DE ALIMENTOS

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      LIMA, Dâmaris Carvalho; AUGUSTO, Pedro Esteves Duarte. Starch modification using green technologies. 2021.Universidade de São Paulo, Piracicaba, 2021. Disponível em: < https://www.teses.usp.br/teses/disponiveis/11/11141/tde-31032021-130132/ >.
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      Lima, D. C., & Augusto, P. E. D. (2021). Starch modification using green technologies. Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-31032021-130132/
    • NLM

      Lima DC, Augusto PED. Starch modification using green technologies [Internet]. 2021 ;Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-31032021-130132/
    • Vancouver

      Lima DC, Augusto PED. Starch modification using green technologies [Internet]. 2021 ;Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-31032021-130132/
  • Source: Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Unidades: ESALQ, CENA

    Subjects: PROCESSAMENTO DE ALIMENTOS, ALGODÃO, CAROÇOS, FARELOS, OZÔNIO, POLIFENÓIS

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      ROMERO, Alessandra de Cássia; CALORI-DOMINGUES, Maria Antonia; ABDALLA, Adibe Luiz; AUGUSTO, Pedro Esteves Duarte. Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, London, v. 38, n. 4, p. 659-669, 2021. DOI: 10.1080/19440049.2020.1865579.
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      Romero, A. de C., Calori-Domingues, M. A., Abdalla, A. L., & Augusto, P. E. D. (2021). Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 38( 4), 659-669. doi:10.1080/19440049.2020.1865579
    • NLM

      Romero A de C, Calori-Domingues MA, Abdalla AL, Augusto PED. Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2021 ; 38( 4): 659-669.
    • Vancouver

      Romero A de C, Calori-Domingues MA, Abdalla AL, Augusto PED. Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2021 ; 38( 4): 659-669.
  • Source: Acta Scientiarum. Technology. Unidade: ESALQ

    Subjects: ATIVAÇÃO ENZIMÁTICA, ENZIMAS AMILOLÍTICAS, ULTRASSOM

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      SOARES, A. S; LEITE JÚNIOR, B. R. C; AUGUSTO, Pedro Esteves Duarte; NOGUEIRA, C. A; RAMOS, A. M. Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications. Acta Scientiarum. Technology, Maringá, PR, v. 43, p. 1-10, 2021. Disponível em: < http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560 > DOI: 10.4025/actascitechnol.v43i1.48929.
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      Soares, A. S., Leite Júnior, B. R. C., Augusto, P. E. D., Nogueira, C. A., & Ramos, A. M. (2021). Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications. Acta Scientiarum. Technology, 43, 1-10. doi:10.4025/actascitechnol.v43i1.48929
    • NLM

      Soares AS, Leite Júnior BRC, Augusto PED, Nogueira CA, Ramos AM. Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications [Internet]. Acta Scientiarum. Technology. 2021 ; 43 1-10.Available from: http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560
    • Vancouver

      Soares AS, Leite Júnior BRC, Augusto PED, Nogueira CA, Ramos AM. Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications [Internet]. Acta Scientiarum. Technology. 2021 ; 43 1-10.Available from: http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560
  • Source: Current Opinion in Food Science. Unidade: ESALQ

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

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    • ABNT

      MANIGLIA, Bianca Chirregato; SILVA, Nanci Castanha da; ROJAS, Meliza Lindsay; AUGUSTO, Pedro Esteves Duarte. Emerging technologies to enhance starch performance. Current Opinion in Food Science, Amsterdam, v. 37, p. 26-36, 2021. Disponível em: < https://www.sciencedirect.com/science/article/pii/S2214799320300709?via%3Dihub > DOI: doi.org/10.1016/j.cofs.2020.09.003.
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      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:doi.org/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.Available from: https://www.sciencedirect.com/science/article/pii/S2214799320300709?via%3Dihub
    • 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.Available from: https://www.sciencedirect.com/science/article/pii/S2214799320300709?via%3Dihub
  • Source: Critical Reviews in Food Science and Nutrition. Unidades: EP, ESALQ

    Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS

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      LA FUENTE ARIAS, Carla Ivonne; KUBO, Mirian Tiaki Kaneiwa; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, Oxford, p. 1-17, 2021. Disponível em: < https://doi.org/10.1080/10408398.2021.1973955 > DOI: 10.1080/10408398.2021.1973955.
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      La Fuente Arias, C. I., Kubo, M. T. K., Tadini, C. C., & Augusto, P. E. D. (2021). Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, 1-17. doi:10.1080/10408398.2021.1973955
    • NLM

      La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2021 ; 1-17.Available from: https://doi.org/10.1080/10408398.2021.1973955
    • Vancouver

      La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2021 ; 1-17.Available from: https://doi.org/10.1080/10408398.2021.1973955
  • Source: Journal of Environmental Science and Health, Part B. Unidade: ESALQ

    Subjects: TRIGO, MICOTOXINAS, GRÃOS, CONTAMINAÇÃO DE ALIMENTOS, DESINFECÇÃO COM OZÔNIO

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      ROMERO, Alessandra de Cássia; MORAIS, João Bruno de Almeida; AUGUSTO, Pedro Esteves Duarte; CALORI-DOMINGUES, Maria Antonia. Ozonation of agri-food products for reducing mycotoxin contamination: challenges in grains and particulates processing. Journal of Environmental Science and Health, Part B, Abingdon, p. 1-7, 2021. Disponível em: < https://www.tandfonline.com/doi/full/10.1080/03601234.2021.1962168 > DOI: doi.org/10.1080/03601234.2021.1962168.
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      Romero, A. de C., Morais, J. B. de A., Augusto, P. E. D., & Calori-Domingues, M. A. (2021). Ozonation of agri-food products for reducing mycotoxin contamination: challenges in grains and particulates processing. Journal of Environmental Science and Health, Part B, 1-7. doi:doi.org/10.1080/03601234.2021.1962168
    • NLM

      Romero A de C, Morais JB de A, Augusto PED, Calori-Domingues MA. Ozonation of agri-food products for reducing mycotoxin contamination: challenges in grains and particulates processing [Internet]. Journal of Environmental Science and Health, Part B. 2021 ; 1-7.Available from: https://www.tandfonline.com/doi/full/10.1080/03601234.2021.1962168
    • Vancouver

      Romero A de C, Morais JB de A, Augusto PED, Calori-Domingues MA. Ozonation of agri-food products for reducing mycotoxin contamination: challenges in grains and particulates processing [Internet]. Journal of Environmental Science and Health, Part B. 2021 ; 1-7.Available from: https://www.tandfonline.com/doi/full/10.1080/03601234.2021.1962168
  • Source: Food Reviews International. Unidade: ESALQ

    Subjects: CALOR, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS, TRATAMENTO TÉRMICO

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    • ABNT

      KUBO, Mirian T. K; BAICU, Adina; ERDOGDU, Ferruh; et al. Thermal processing of food: challenges, innovations and opportunities. a position paper. Food Reviews International, Abingdon, 2021. Disponível em: < https://doi.org/10.1080/87559129.2021.2012789 > DOI: 10.1080/87559129.2021.2012789.
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      Kubo, M. T. K., Baicu, A., Erdogdu, F., Poças, M. F., Silva, C. L. M., Simpson, R., et al. (2021). Thermal processing of food: challenges, innovations and opportunities. a position paper. Food Reviews International. doi:10.1080/87559129.2021.2012789
    • NLM

      Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: challenges, innovations and opportunities. a position paper [Internet]. Food Reviews International. 2021 ;Available from: https://doi.org/10.1080/87559129.2021.2012789
    • Vancouver

      Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: challenges, innovations and opportunities. a position paper [Internet]. Food Reviews International. 2021 ;Available from: https://doi.org/10.1080/87559129.2021.2012789
  • Source: Innovative Food Science & Emerging Technologies. Unidade: ESALQ

    Subjects: AMIDO, MANDIOCA, PROCESSAMENTO DE ALIMENTOS, TRIGO

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    • ABNT

      MANIGLIA, Bianca Chieregato; PATARO, Gianpiero; FERRARI, Giovanna; et al. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. Innovative Food Science & Emerging Technologies, Amsterdam, v. 69, 2021. Disponível em: < https://doi.org/10.1016/j.ifset.2021.102602 > DOI: 10.1016/j.ifset.2021.102602.
    • APA

      Maniglia, B. C., Pataro, G., Ferrari, G., Augusto, P. E. D., Le-Bail, P., & Le-Bail, A. (2021). Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. Innovative Food Science & Emerging Technologies, 69. doi:10.1016/j.ifset.2021.102602
    • NLM

      Maniglia BC, Pataro G, Ferrari G, Augusto PED, Le-Bail P, Le-Bail A. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches [Internet]. Innovative Food Science & Emerging Technologies. 2021 ; 69Available from: https://doi.org/10.1016/j.ifset.2021.102602
    • Vancouver

      Maniglia BC, Pataro G, Ferrari G, Augusto PED, Le-Bail P, Le-Bail A. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches [Internet]. Innovative Food Science & Emerging Technologies. 2021 ; 69Available from: https://doi.org/10.1016/j.ifset.2021.102602

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