Filtros : "Augusto, Pedro Esteves Duarte" Limpar

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  • Source: Journal of Polymers and the Environment. Unidades: ESALQ, EP

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

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    • ABNT

      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, Springer Nature, 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: Ultrasonics Sonochemistry. Unidade: ESALQ

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

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      SANTOS, Karoline Costa dos; GUEDES, Jaqueline Souza; ROJAS, Meliza Lindsay; CARVALHO, Gisandro Reis; AUGUSTO, Pedro Esteves Duarte. 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, Elsevier BV, 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, Guedes, J. S., Rojas, M. L., Carvalho, G. R., & Augusto, P. E. D. (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, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. 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, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. 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#!
  • 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, Universidade Estadual de Maringá. Pró-Reitoria de Pesquisa de Pós-Graduação, 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: Innovative Food Science & Emerging Technologies. Unidade: ESALQ

    Subjects: AMIDO, MANDIOCA, PROCESSAMENTO DE ALIMENTOS, TRIGO

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      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, Elsevier BV, v. 69, 2021. Disponível em: < https://doi.org/10.1016/j.ifset.2021.102602 > DOI: 10.1016/j.ifset.2021.102602.
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      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
  • Source: Journal of Food Process Engineering. Unidade: ESALQ

    Subjects: CEVADA, HIDRATAÇÃO, MALTE, SECAGEM DE ALIMENTOS

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      CARVALHO, Gisandro Reis; AUGUSTO, Pedro Esteves Duarte; TELIS-ROMERO, Javier; BON, José; POLACHINI, Tiago Carregari. Physical properties of barley grains at hydration and drying conditions of malt production. Journal of Food Process Engineering, Hoboken, John Wiley & Sons, p. 1-10, 2021. Disponível em: < https://doi.org/10.1111/jfpe.13644 > DOI: 10.1111/jfpe.13644.
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      Carvalho, G. R., Augusto, P. E. D., Telis-Romero, J., Bon, J., & Polachini, T. C. (2021). Physical properties of barley grains at hydration and drying conditions of malt production. Journal of Food Process Engineering, 1-10. doi:10.1111/jfpe.13644
    • NLM

      Carvalho GR, Augusto PED, Telis-Romero J, Bon J, Polachini TC. Physical properties of barley grains at hydration and drying conditions of malt production [Internet]. Journal of Food Process Engineering. 2021 ; 1-10.Available from: https://doi.org/10.1111/jfpe.13644
    • Vancouver

      Carvalho GR, Augusto PED, Telis-Romero J, Bon J, Polachini TC. Physical properties of barley grains at hydration and drying conditions of malt production [Internet]. Journal of Food Process Engineering. 2021 ; 1-10.Available from: https://doi.org/10.1111/jfpe.13644
  • Source: International Journal of Biological Macromolecules. Unidade: ESALQ

    Subjects: AMIDO, AQUECIMENTO, MANDIOCA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS

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      LIMA, Dâmaris Carvalho; LE-BAIL, Alain; AUGUSTO, Pedro Esteves Duarte; et al. Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality. International Journal of Biological Macromolecules, Amsterdam, Elsevier BV, v. 167, p. 894-905, 2021. Disponível em: < https://doi.org/10.1016/j.ijbiomac.2020.11.046 > DOI: 10.1016/j.ijbiomac.2020.11.046.
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      Lima, D. C., Le-Bail, A., Augusto, P. E. D., Maniglia, B. C., Matta Junior, M. D., & Le-Bail, P. (2021). Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality. International Journal of Biological Macromolecules, 167, 894-905. doi:10.1016/j.ijbiomac.2020.11.046
    • NLM

      Lima DC, Le-Bail A, Augusto PED, Maniglia BC, Matta Junior MD, Le-Bail P. Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality [Internet]. International Journal of Biological Macromolecules. 2021 ;167 894-905.Available from: https://doi.org/10.1016/j.ijbiomac.2020.11.046
    • Vancouver

      Lima DC, Le-Bail A, Augusto PED, Maniglia BC, Matta Junior MD, Le-Bail P. Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality [Internet]. International Journal of Biological Macromolecules. 2021 ;167 894-905.Available from: https://doi.org/10.1016/j.ijbiomac.2020.11.046
  • Source: Food and Bioproducts Processing. Unidade: ESALQ

    Subjects: ABÓBORA, CAROTENOIDES, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM

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      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.
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      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
  • Source: Food Engineering Reviews. Unidade: ESALQ

    Subjects: ABACAXI, ALIMENTOS FORTIFICADOS, DESIDRATAÇÃO DE ALIMENTOS, ETANOL, FERRO, SECAGEM DE ALIMENTOS, ULTRASSOM, VALOR NUTRITIVO

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      CARVALHO, Gisandro Reis; MASSARIOLI, Adna Prado; ALVIM, Izabela Dutra; AUGUSTO, Pedro Esteves Duarte. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, Heidelberg, Springer Nature, p. 1-14, 2020. Disponível em: < https://link.springer.com/article/10.1007/s12393-020-09259-4 > DOI: doi.org/10.1007/s12393-020-09259-4.
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      Carvalho, G. R., Massarioli, A. P., Alvim, I. D., & Augusto, P. E. D. (2020). Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, 1-14. doi:doi.org/10.1007/s12393-020-09259-4
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      Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2020 ; 1-14.Available from: https://link.springer.com/article/10.1007/s12393-020-09259-4
    • Vancouver

      Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2020 ; 1-14.Available from: https://link.springer.com/article/10.1007/s12393-020-09259-4
  • Source: Innovative Food Science & Emerging Technologies. Unidade: ESALQ

    Subjects: ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM

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      ROJAS, Meliza Lindsay; CARCEL, J. A; AUGUSTO, Pedro Esteves Duarte. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science & Emerging Technologies, Amsterdam, Elsevier, v. 61, p. 1-12, 2020. Disponível em: < https://doi.org/10.1016/j.ifset.2020.102328 > DOI: 10.1016/j.ifset.2020.102328.
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      Rojas, M. L., Carcel, J. A., & Augusto, P. E. D. (2020). Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science & Emerging Technologies, 61, 1-12. doi:10.1016/j.ifset.2020.102328
    • NLM

      Rojas ML, Carcel JA, Augusto PED. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science & Emerging Technologies. 2020 ; 61 1-12.Available from: https://doi.org/10.1016/j.ifset.2020.102328
    • Vancouver

      Rojas ML, Carcel JA, Augusto PED. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science & Emerging Technologies. 2020 ; 61 1-12.Available from: https://doi.org/10.1016/j.ifset.2020.102328
  • Source: Food Hydrocolloids. Unidade: ESALQ

    Subjects: AMIDO, BATATA, CROMATOGRAFIA, MANDIOCA, MILHO, PROCESSAMENTO DE ALIMENTOS, OZÔNIO

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      CASTANHA, Nanci; MIANO, A. C; JONES, O. G; et al. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, Amsterdam, Elsevier, v. 108, p. 1-13, 2020. Disponível em: < https://doi.org/10.1016/j.foodhyd.2020.106027 > DOI: 10.1016/j.foodhyd.2020.106027.
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      Castanha, N., Miano, A. C., Jones, O. G., Reuhs, B. L., Campanella, O. H., & Augusto, P. E. D. (2020). Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, 108, 1-13. doi:10.1016/j.foodhyd.2020.106027
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      Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.Available from: https://doi.org/10.1016/j.foodhyd.2020.106027
    • Vancouver

      Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.Available from: https://doi.org/10.1016/j.foodhyd.2020.106027
  • Unidade: ESALQ

    Subjects: AMIDO, IRRADIAÇÃO DE ALIMENTOS, OZÔNIO, ULTRASSOM

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      SILVA, Nanci Castanha da; AUGUSTO, Pedro Esteves Duarte. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation. 2020.Universidade de São Paulo, Piracicaba, 2020. Disponível em: < http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14052020-134517/ >.
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      Silva, N. C. da, & Augusto, P. E. D. (2020). Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation. Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14052020-134517/
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      Silva NC da, Augusto PED. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation [Internet]. 2020 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14052020-134517/
    • Vancouver

      Silva NC da, Augusto PED. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation [Internet]. 2020 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14052020-134517/
  • Source: Journal of Food Processing and Preservation. Unidade: ESALQ

    Subjects: COMPOSIÇÃO QUÍMICA, GUANDU, LINHAGENS VEGETAIS, NUTRIÇÃO HUMANA, VALOR NUTRITIVO

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      MIANO, Alberto Claudio; CARVALHO, Gisandro Reis de; SABADOTI, Viviane Deroldo; et al. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source. Journal of Food Processing and Preservation, Oxford, Wiley, p. 1-9, 2020. Disponível em: < https://doi.org/10.1111/jfpp.14517 > DOI: 10.1111/jfpp.14517.
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      Miano, A. C., Carvalho, G. R. de, Sabadoti, V. D., Anjos, C. B. P. dos, Godoy, R., & Augusto, P. E. D. (2020). Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source. Journal of Food Processing and Preservation, 1-9. doi:10.1111/jfpp.14517
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      Miano AC, Carvalho GR de, Sabadoti VD, Anjos CBP dos, Godoy R, Augusto PED. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-9.Available from: https://doi.org/10.1111/jfpp.14517
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      Miano AC, Carvalho GR de, Sabadoti VD, Anjos CBP dos, Godoy R, Augusto PED. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-9.Available from: https://doi.org/10.1111/jfpp.14517
  • Source: Journal of Food Processing and Preservation. Unidade: ESALQ

    Subjects: COZIMENTO, FEIJÃO, LENTILHA

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      SABADOTI, Viviane Deroldo; MIANO, Alberto Claudio; AUGUSTO, Pedro Esteves Duarte. Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, Oxford, Wiley, p. 1-10, 2020. Disponível em: < https://doi.org/10.1111/jfpp.14769 > DOI: 10.1111/jfpp.14769.
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      Sabadoti, V. D., Miano, A. C., & Augusto, P. E. D. (2020). Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, 1-10. doi:10.1111/jfpp.14769
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      Sabadoti VD, Miano AC, Augusto PED. Automation of a mattson bean cooker:: A simple and a low-cost approach [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-10.Available from: https://doi.org/10.1111/jfpp.14769
    • Vancouver

      Sabadoti VD, Miano AC, Augusto PED. Automation of a mattson bean cooker:: A simple and a low-cost approach [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-10.Available from: https://doi.org/10.1111/jfpp.14769
  • 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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      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, 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.
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      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
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      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.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.Available from: https://doi.org/10.1016/j.cofs.2020.01.004
  • Source: Food and Bioprocess Technology. Unidade: ESALQ

    Subjects: ABÓBORA, ETANOL, PROCESSAMENTO DE ALIMENTOS, SECAGEM DE ALIMENTOS, VISCOELASTICIDADE DAS ESTRUTURAS

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      CARVALHO, Gisandro Reis; ROJAS, Meliza Lindsay; SILVEIRA, Isabela; AUGUSTO, Pedro Esteves Duarte. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, Heidelberg, Springer Nature, v. 13, p. 1984-1996, 2020. Disponível em: < https://link.springer.com/article/10.1007/s11947-020-02542-6 > DOI: doi.org/10.1007/s11947-020-02542-6.
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      Carvalho, G. R., Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2020). Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, 13, 1984-1996. doi:doi.org/10.1007/s11947-020-02542-6
    • NLM

      Carvalho GR, Rojas ML, Silveira I, Augusto PED. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin [Internet]. Food and Bioprocess Technology. 2020 ; 13 1984-1996.Available from: https://link.springer.com/article/10.1007/s11947-020-02542-6
    • Vancouver

      Carvalho GR, Rojas ML, Silveira I, Augusto PED. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin [Internet]. Food and Bioprocess Technology. 2020 ; 13 1984-1996.Available from: https://link.springer.com/article/10.1007/s11947-020-02542-6
  • Unidade: ESALQ

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

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      GUEDES, Jaqueline Souza; AUGUSTO, Pedro Esteves Duarte. Ethanol as a pre-treatment of starchy foods drying: effect on potato drying kinetics and starch properties. 2020.Universidade de São Paulo, Piracicaba, 2020. Disponível em: < https://www.teses.usp.br/teses/disponiveis/11/11141/tde-09102020-121604/ >.
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      Guedes, J. S., & Augusto, P. E. D. (2020). Ethanol as a pre-treatment of starchy foods drying: effect on potato drying kinetics and starch properties. Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-09102020-121604/
    • NLM

      Guedes JS, Augusto PED. Ethanol as a pre-treatment of starchy foods drying: effect on potato drying kinetics and starch properties [Internet]. 2020 ;Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-09102020-121604/
    • Vancouver

      Guedes JS, Augusto PED. Ethanol as a pre-treatment of starchy foods drying: effect on potato drying kinetics and starch properties [Internet]. 2020 ;Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-09102020-121604/
  • Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ

    Subjects: ANTIOXIDANTES, CENOURA, COR, ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM

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      ROJAS, Meliza Lindsay; AUGUSTO, Pedro Esteves Duarte; CÁRCEL, Juan Andrés. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, Hoboken, John Wiley & Sons, p. 1-12, 2020. Disponível em: < https://doi.org/10.1002/jsfa.10830 > DOI: 10.1002/jsfa.10830.
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      Rojas, M. L., Augusto, P. E. D., & Cárcel, J. A. (2020). Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, 1-12. doi:10.1002/jsfa.10830
    • NLM

      Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-12.Available from: https://doi.org/10.1002/jsfa.10830
    • Vancouver

      Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-12.Available from: https://doi.org/10.1002/jsfa.10830
  • Source: Chemical Engineering and Processing - Process Intensification. Unidade: ESALQ

    Subjects: ABSORÇÃO DE ÁGUA PELAS PLANTAS, GERMINAÇÃO, HIDRATAÇÃO, MODELOS MATEMÁTICOS, TEMPERATURA, TRIGO, ULTRASSOM

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      GUIMARÃES, Bianca; POLACHINI, Tiago Carregari; AUGUSTO, Pedro Esteves Duarte; TELIS-ROMERO, Javier. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination. Chemical Engineering and Processing - Process Intensification, Amsterdam, Elsevier BV, v. 155, p. 1-11, 2020. Disponível em: < https://www.sciencedirect.com/science/article/pii/S0255270120305067 > DOI: doi.org/10.1016/j.cep.2020.108045.
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      Guimarães, B., Polachini, T. C., Augusto, P. E. D., & Telis-Romero, J. (2020). Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination. Chemical Engineering and Processing - Process Intensification, 155, 1-11. doi:doi.org/10.1016/j.cep.2020.108045
    • NLM

      Guimarães B, Polachini TC, Augusto PED, Telis-Romero J. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination [Internet]. Chemical Engineering and Processing - Process Intensification. 2020 ; 155 1-11.Available from: https://www.sciencedirect.com/science/article/pii/S0255270120305067
    • Vancouver

      Guimarães B, Polachini TC, Augusto PED, Telis-Romero J. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination [Internet]. Chemical Engineering and Processing - Process Intensification. 2020 ; 155 1-11.Available from: https://www.sciencedirect.com/science/article/pii/S0255270120305067
  • Source: LWT - Food Science and Technology. Unidade: ESALQ

    Subjects: ÁCIDOS GRAXOS, CAPRINOS LEITEIROS, ENZIMAS, HIDRÓLISE, LEITE, LIPASE, ULTRASSOM

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      SOARES, A. D. S; LEITE JÚNIOR, B. R. D. C; TRIBST, A. A. L; AUGUSTO, Pedro Esteves Duarte; RAMOS, A. M. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, Amsterdam, Elsevier, v. 130, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109636 > DOI: 10.1016/j.lwt.2020.109636.
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      Soares, A. D. S., Leite Júnior, B. R. D. C., Tribst, A. A. L., Augusto, P. E. D., & Ramos, A. M. (2020). Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, 130, 1-7. doi:10.1016/j.lwt.2020.109636
    • NLM

      Soares ADS, Leite Júnior BRDC, Tribst AAL, Augusto PED, Ramos AM. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction [Internet]. LWT - Food Science and Technology. 2020 ; 130 1-7.Available from: https://doi.org/10.1016/j.lwt.2020.109636
    • Vancouver

      Soares ADS, Leite Júnior BRDC, Tribst AAL, Augusto PED, Ramos AM. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction [Internet]. LWT - Food Science and Technology. 2020 ; 130 1-7.Available from: https://doi.org/10.1016/j.lwt.2020.109636
  • Source: Journal of Packaging Technology and Research. Unidades: EP, ESALQ

    Subjects: AMIDO, BATATA, FILMES COMESTÍVEIS, OZÔNIO

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      LA FUENTE ARIAS, Carla Ivonne; CASTANHA, Nanci; MANIGLIA, Bianca Chieregato; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, Cham, Springer, p. 1-9, 2020. Disponível em: < https://doi.org/10.1007/s41783-020-00082-0 > DOI: 10.1007/s41783-020-00082-0.
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      La Fuente Arias, C. I., Castanha, N., Maniglia, B. C., Tadini, C. C., & Augusto, P. E. D. (2020). Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, 1-9. doi:10.1007/s41783-020-00082-0
    • NLM

      La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.Available from: https://doi.org/10.1007/s41783-020-00082-0
    • Vancouver

      La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.Available from: https://doi.org/10.1007/s41783-020-00082-0

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