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Filtros : "Augusto, Pedro Esteves Duarte" Limpar

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  • Artigo de periodico

    Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products (2023)

    Sanches, Marcio Augusto Ribeiro ; Augusto, Pedro Esteves Duarte ; Polachini, Tiago Carregari ; Telis-Romero, Javier

    Source: Biomass and Bioenergy. Unidade: ESALQ

    Subjects: BAGAÇOS, BIOMASSA, CELULOSE, CERVEJA, INDÚSTRIA DE BEBIDAS, LIGNINA

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      SANCHES, Marcio Augusto Ribeiro et al. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products. Biomass and Bioenergy, v. 170, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.biombioe.2023.106718. Acesso em: 25 abr. 2024.

    • APA

      Sanches, M. A. R., Augusto, P. E. D., Polachini, T. C., & Telis-Romero, J. (2023). Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products. Biomass and Bioenergy, 170, 1-11. doi:10.1016/j.biombioe.2023.106718

    • NLM

      Sanches MAR, Augusto PED, Polachini TC, Telis-Romero J. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products [Internet]. Biomass and Bioenergy. 2023 ; 170 1-11.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106718

    • Vancouver

      Sanches MAR, Augusto PED, Polachini TC, Telis-Romero J. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products [Internet]. Biomass and Bioenergy. 2023 ; 170 1-11.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106718

  • Artigo de periodico

    Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule (2013)

    Augusto, Pedro Esteves Duarte ; Falguera, Víctor; Cristianini, Marcelo; Ibarz, Albert

    Source: Food and Bioprocess Technology. Unidade: ESALQ

    Subjects: INDÚSTRIA DE ALIMENTOS, REOLOGIA, SUCOS DE VEGETAIS, TOMATE

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      AUGUSTO, Pedro Esteves Duarte et al. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule. Food and Bioprocess Technology, v. 6, p. 839–843, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0655-y. Acesso em: 25 abr. 2024.

    • APA

      Augusto, P. E. D., Falguera, V., Cristianini, M., & Ibarz, A. (2013). Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule. Food and Bioprocess Technology, 6, 839–843. doi:10.1007/s11947-011-0655-y

    • NLM

      Augusto PED, Falguera V, Cristianini M, Ibarz A. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule [Internet]. Food and Bioprocess Technology. 2013 ; 6 839–843.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1007/s11947-011-0655-y

    • Vancouver

      Augusto PED, Falguera V, Cristianini M, Ibarz A. Viscoelastic properties of tomato juice: applicability of the Cox–Merz rule [Internet]. Food and Bioprocess Technology. 2013 ; 6 839–843.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1007/s11947-011-0655-y

  • Artigo de periodico

    Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties (2022)

    Bitencourt, Bruna Sousa ; Corrêa, Jefferson Luiz Gomes; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte

    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 et al. Valorization of pineapple pomace for food or feed: effects of pre-treatment with ethanol on convective drying and quality properties. Waste and Biomass Valorization, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1007/s12649-021-01659-9. Acesso em: 25 abr. 2024.

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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.[citado 2024 abr. 25 ] 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.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1007/s12649-021-01659-9

  • Dissertação (Mestrado)

    Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds (2022)

    Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte (Orientador)

    Unidade: ESALQ

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

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      GOMES, Bruna de Oliveira. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds. 2022. Dissertação (Mestrado) – Universidade de São Paulo, Piracicaba, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/. Acesso em: 25 abr. 2024.

    • APA

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

    • NLM

      Gomes B de O. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds [Internet]. 2022 ;[citado 2024 abr. 25 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/

    • Vancouver

      Gomes B de O. Uvaia fruit (Eugenia pyriformis Cambess) drying: ethanol as pre-treatment, convective drying kinetics and bioactive compounds [Internet]. 2022 ;[citado 2024 abr. 25 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042022-093043/

  • Artigo de periodico

    Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds (2022)

    Gomes, Bruna de Oliveira ; Santos, Karoline Costa ; Carvalho, Gisandro Reis ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Augusto, Pedro Esteves Duarte

    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 et al. Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds. Journal of Food Processing and Preservation, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16284. Acesso em: 25 abr. 2024.

    • APA

      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.[citado 2024 abr. 25 ] 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.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1111/jfpp.16284

  • Artigo de periodico

    Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water (2017)

    Rojas, Meliza Lindsay; Trevilin, Júlia Hellmeister; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms ; Augusto, Pedro Esteves Duarte

    Source: Ultrasonics Sonochemistry. Unidades: ESALQ, EP

    Subjects: PEROXIDASE, ÁGUA, COCO, ULTRASSOM

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      ROJAS, Meliza Lindsay et al. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, v. 36, p. 173-181, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2016.11.028. Acesso em: 25 abr. 2024.

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      Rojas, M. L., Trevilin, J. H., Funcia, E. dos S., Gut, J. A. W., & Augusto, P. E. D. (2017). Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, 36, 173-181. doi:10.1016/j.ultsonch.2016.11.028

    • NLM

      Rojas ML, Trevilin JH, Funcia E dos S, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water [Internet]. Ultrasonics Sonochemistry. 2017 ; 36 173-181.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.ultsonch.2016.11.028

    • Vancouver

      Rojas ML, Trevilin JH, Funcia E dos S, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water [Internet]. Ultrasonics Sonochemistry. 2017 ; 36 173-181.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.ultsonch.2016.11.028

  • 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

    Source: Journal of Food Process Engineering. Unidade: ESALQ

    Subjects: ALCALOIDES, HIDRATAÇÃO, TREMOÇO, ULTRASSOM

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      PASTOR, Alberto Claudio Miano e SILVA, Meliza Lindsay Rojas e AUGUSTO, Pedro Esteves Duarte. Using ultrasound for improving hydration and debittering of Andean lupin grains. Journal of Food Process Engineering, p. 1-5, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13170. Acesso em: 25 abr. 2024.

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      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.[citado 2024 abr. 25 ] 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.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1111/jfpe.13170

  • Artigo de periodico

    Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice (2015)

    Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo

    Source: Food Biophysics. Unidade: ESALQ

    Subjects: HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, CAJU

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      LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice. Food Biophysics, v. 10, n. 2, p. 169-180, 2015Tradução . . Disponível em: https://doi.org/10.1007/s11483-014-9385-9. Acesso em: 25 abr. 2024.

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      Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice. Food Biophysics, 10( 2), 169-180. doi:10.1007/s11483-014-9385-9

    • NLM

      Leite TS, Augusto PED, Cristianini M. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice [Internet]. Food Biophysics. 2015 ; 10( 2): 169-180.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1007/s11483-014-9385-9

    • Vancouver

      Leite TS, Augusto PED, Cristianini M. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice [Internet]. Food Biophysics. 2015 ; 10( 2): 169-180.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1007/s11483-014-9385-9

  • Artigo de periodico

    Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis (2022)

    Capela, Arthur Pompilio da; Tribst, Alline Artigiani Lima; Augusto, Pedro Esteves Duarte ; Leite Júnior, Bruno Ricardo de Castro

    Source: Food Research International. Unidade: ESALQ

    Subjects: ÁCIDOS GRAXOS, CAPRINOS LEITEIROS, CISALHAMENTO, GORDURAS, HIDRÓLISE, HOMOGENEIZAÇÃO, LEITE, LIPASE, ULTRASSOM

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      CAPELA, Arthur Pompilio da et al. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis. Food Research International, v. 156, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111343. Acesso em: 25 abr. 2024.

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      Capela, A. P. da, Tribst, A. A. L., Augusto, P. E. D., & Leite Júnior, B. R. de C. (2022). Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis. Food Research International, 156, 1-10. doi:10.1016/j.foodres.2022.111343

    • NLM

      Capela AP da, Tribst AAL, Augusto PED, Leite Júnior BR de C. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis [Internet]. Food Research International. 2022 ; 156 1-10.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343

    • Vancouver

      Capela AP da, Tribst AAL, Augusto PED, Leite Júnior BR de C. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis [Internet]. Food Research International. 2022 ; 156 1-10.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343

  • Artigo de periodico

    Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination (2020)

    Guimarães, Bianca; Polachini, Tiago Carregari; Augusto, Pedro Esteves Duarte ; Telis-Romero, Javier

    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 et al. 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, v. 155, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cep.2020.108045. Acesso em: 25 abr. 2024.

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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: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.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.cep.2020.108045

    • 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.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.cep.2020.108045

  • Artigo de periodico

    Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties (2017)

    Miano, Alberto Claudio ; Ibarz, Albert; Augusto, Pedro Esteves Duarte

    Source: Journal of Food Engineering. Unidade: ESALQ

    Subjects: HIDRATAÇÃO, MILHO, GRÃOS, ULTRASSOM

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      MIANO, Alberto Claudio e IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, v. 197, p. 34-43, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.10.024. Acesso em: 25 abr. 2024.

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      Miano, A. C., Ibarz, A., & Augusto, P. E. D. (2017). Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, 197, 34-43. doi:10.1016/j.jfoodeng.2016.10.024

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      Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024

    • Vancouver

      Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024

  • Artigo de periodico

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

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

    Source: Current Opinion in Food Science. Unidade: ESALQ

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

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      ROJAS, Meliza L et al. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, v. 48, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2022.100939. Acesso em: 25 abr. 2024.

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

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      Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939

    • Vancouver

      Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939

  • Artigo de periodico

    Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility (2018)

    Campoli, Stephanie Suarez; Rojas, Meliza Lindsay; Amaral, Jose Eduardo Pedroso Gomes do; Canniatti-Brazaca, Solange Guidolin; Augusto, Pedro Esteves Duarte

    Source: Food Chemistry. Unidade: ESALQ

    Subjects: GOIABA, SUCOS DE FRUTAS, ULTRASSOM

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      CAMPOLI, Stephanie Suarez et al. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, v. 268, p. 594-601, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.06.127. Acesso em: 25 abr. 2024.

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      Campoli, S. S., Rojas, M. L., Amaral, J. E. P. G. do, Canniatti-Brazaca, S. G., & Augusto, P. E. D. (2018). Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, 268, 594-601. doi:10.1016/j.foodchem.2018.06.127

    • NLM

      Campoli SS, Rojas ML, Amaral JEPG do, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility [Internet]. Food Chemistry. 2018 ; 268 594-601.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodchem.2018.06.127

    • Vancouver

      Campoli SS, Rojas ML, Amaral JEPG do, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility [Internet]. Food Chemistry. 2018 ; 268 594-601.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodchem.2018.06.127

  • Artigo de periodico

    Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review (2021)

    Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Augusto, Pedro Esteves Duarte

    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 et al. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, p. 1-20, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15113. Acesso em: 25 abr. 2024.

    • APA

      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.[citado 2024 abr. 25 ] 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.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1111/ijfs.15113

  • Parte de monografia/livro

    Ultrasound processing of fruit and vegetable juices (2017)

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

    Source: Ultrasound: advances in food processing and preservation. Unidade: ESALQ

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

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    • ABNT

      ROJAS, Meliza L e MIANO, Alberto C e AUGUSTO, Pedro Esteves Duarte. Ultrasound processing of fruit and vegetable juices. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7-00007-5. Acesso em: 25 abr. 2024.

    • APA

      Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2017). Ultrasound processing of fruit and vegetable juices. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7-00007-5

    • NLM

      Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5

    • Vancouver

      Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5

  • Artigo de periodico

    Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications (2021)

    Soares, A. S; Leite Júnior, B. R. C; Augusto, Pedro Esteves Duarte ; Nogueira, C. A; Ramos, A. M

    Source: Acta Scientiarum. Technology. Unidade: ESALQ

    Subjects: ATIVAÇÃO ENZIMÁTICA, ENZIMAS AMILOLÍTICAS, ULTRASSOM

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    • ABNT

      SOARES, A. S et al. Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications. Acta Scientiarum. Technology, v. 43, p. 1-10, 2021Tradução . . Disponível em: http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560. Acesso em: 25 abr. 2024.

    • APA

      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.[citado 2024 abr. 25 ] 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.[citado 2024 abr. 25 ] Available from: http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560

  • Artigo de periodico

    Ultrasound pre-treatment enhances the carrot drying and rehydration (2016)

    Ricce, Cinthia; Rojas, Meliza Lindsay ; Miano, Alberto Claudio ; Siche, Raul; Augusto, Pedro Esteves Duarte

    Source: Food Research International. Unidade: ESALQ

    Subjects: CENOURA, SECAGEM DE ALIMENTOS, ULTRASSOM

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    • ABNT

      RICCE, Cinthia et al. Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, v. 89, p. 701-708, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.09.030. Acesso em: 25 abr. 2024.

    • APA

      Ricce, C., Rojas, M. L., Miano, A. C., Siche, R., & Augusto, P. E. D. (2016). Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, 89, 701-708. doi:10.1016/j.foodres.2016.09.030

    • NLM

      Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED. Ultrasound pre-treatment enhances the carrot drying and rehydration [Internet]. Food Research International. 2016 ; 89 701-708.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.030

    • Vancouver

      Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED. Ultrasound pre-treatment enhances the carrot drying and rehydration [Internet]. Food Research International. 2016 ; 89 701-708.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.030

  • Tese (Doutorado)

    Ultrasound assisted hydration of grains with sigmoidal behavior: kinetics of hydration, cooking, germination and nutrient incorporation (2018)

    Miano Pastor, Alberto Claudio; Augusto, Pedro Esteves Duarte (Orientador)

    Unidade: ESALQ

    Subjects: COZIMENTO, FEIJÃO, GERMINAÇÃO, GRÃOS, HIDRATAÇÃO, NUTRIENTES, ULTRASSOM

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    • ABNT

      MIANO PASTOR, Alberto Claudio. Ultrasound assisted hydration of grains with sigmoidal behavior: kinetics of hydration, cooking, germination and nutrient incorporation. 2018. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2018. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-21012019-145147/. Acesso em: 25 abr. 2024.

    • APA

      Miano Pastor, A. C. (2018). Ultrasound assisted hydration of grains with sigmoidal behavior: kinetics of hydration, cooking, germination and nutrient incorporation (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-21012019-145147/

    • NLM

      Miano Pastor AC. Ultrasound assisted hydration of grains with sigmoidal behavior: kinetics of hydration, cooking, germination and nutrient incorporation [Internet]. 2018 ;[citado 2024 abr. 25 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-21012019-145147/

    • Vancouver

      Miano Pastor AC. Ultrasound assisted hydration of grains with sigmoidal behavior: kinetics of hydration, cooking, germination and nutrient incorporation [Internet]. 2018 ;[citado 2024 abr. 25 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-21012019-145147/

  • 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

    Source: LWT - Food Science and Technology. Unidade: ESALQ

    Subjects: ATIVAÇÃO ENZIMÁTICA, AÇÚCAR, HIDRÓLISE, SACAROSE, ULTRASSOM

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    • ABNT

      SOARES, Ariana de Souza et al. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: investigation on substrate, enzyme and kinetics parameters. LWT - Food Science and Technology, v. 107, p. 164-170, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.083. Acesso em: 25 abr. 2024.

    • 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.[citado 2024 abr. 25 ] Available from: https://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.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.083

  • Artigo de periodico

    Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties (2017)

    Miano, Alberto Claudio; Pereira, Jéssica da Costa; Miatelo, Bruna; Augusto, Pedro Esteves Duarte

    Source: Food Research International. Unidade: ESALQ

    Subjects: CINÉTICA, MELÃO, ULTRASSOM

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    • ABNT

      MIANO, Alberto Claudio et al. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties. Food Research International, v. 100, n. 1, p. 468-476, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.07.045. Acesso em: 25 abr. 2024.

    • APA

      Miano, A. C., Pereira, J. da C., Miatelo, B., & Augusto, P. E. D. (2017). Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties. Food Research International, 100( 1), 468-476. doi:10.1016/j.foodres.2017.07.045

    • NLM

      Miano AC, Pereira J da C, Miatelo B, Augusto PED. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties [Internet]. Food Research International. 2017 ; 100( 1): 468-476.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodres.2017.07.045

    • Vancouver

      Miano AC, Pereira J da C, Miatelo B, Augusto PED. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties [Internet]. Food Research International. 2017 ; 100( 1): 468-476.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodres.2017.07.045

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