ReP USP - Resultado da busca

Artigo de periodico
Ethanol pre-treatment to ultrasound-assisted convective drying of apple (2020)
Rojas, Meliza Lindsay ; Augusto, Pedro Esteves Duarte ; Carcel, J. A
Source: Innovative Food Science & Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay; AUGUSTO, Pedro Esteves Duarte; CARCEL, J. A. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science & Emerging Technologies, Amsterdam, v. 61, p. 1-12, 2020. Disponível em: < https://doi.org/10.1016/j.ifset.2020.102328 > DOI: 10.1016/j.ifset.2020.102328.
APA
Rojas, M. L., Augusto, P. E. D., & Carcel, J. A. (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, Augusto PED, Carcel JA. 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, Augusto PED, Carcel JA. 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
Artigo de periodico
Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin (2020)
Rojas, Meliza Lindsay ; Silveira, Isabela ; Augusto, Pedro Esteves Duarte
Source: Food and Bioproducts Processing. Unidade: ESALQ
Subjects: ABÓBORA, CAROTENOIDES, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay; SILVEIRA, Isabela; AUGUSTO, Pedro Esteves Duarte. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing[S.l.], v. 119, p. 20-30, 2020. Disponível em: < https://doi.org/10.1016/j.fbp.2019.10.008 > DOI: 10.1016/j.fbp.2019.10.008.
APA
Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2020). Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing, 119, 20-30. doi:10.1016/j.fbp.2019.10.008
NLM
Rojas ML, Silveira I, Augusto PED. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin [Internet]. Food and Bioproducts Processing. 2020 ; 119 20-30.Available from: https://doi.org/10.1016/j.fbp.2019.10.008
Vancouver
Rojas ML, Silveira I, Augusto PED. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin [Internet]. Food and Bioproducts Processing. 2020 ; 119 20-30.Available from: https://doi.org/10.1016/j.fbp.2019.10.008
Parte de monografia/livro
Emerging Technologies for Noncarbonated Beverages Processing (2020)
Rojas, Meliza Lindsay ; Miano, Alberto Claudio; Aguilar, Karla; Augusto, Pedro Esteves Duarte
Source: Trends in non-alcoholic beverages. Unidade: ESALQ
Subjects: BEBIDAS NÃO ALCOÓLICAS, INDÚSTRIA DE BEBIDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay; MIANO, Alberto Claudio; AGUILAR, Karla; AUGUSTO, Pedro Esteves Duarte. Emerging Technologies for Noncarbonated Beverages Processing. In: Trends in non-alcoholic beverages[S.l: s.n.], 2020.Disponível em: DOI: 10.1016/B978-0-12-816938-4.00008-2.
APA
Rojas, M. L., Miano, A. C., Aguilar, K., & Augusto, P. E. D. (2020). Emerging Technologies for Noncarbonated Beverages Processing. In Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier. doi:10.1016/B978-0-12-816938-4.00008-2
NLM
Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
Vancouver
Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PASTOR, Alberto Claudio Miano; SILVA, Meliza Lindsay Rojas; AUGUSTO, Pedro Esteves Duarte. Using ultrasound for improving hydration and debittering of Andean lupin grains. Journal of Food Process Engineering, Oxford, p. 1-5, 2019. Disponível em: < https://doi.org/10.1111/jfpe.13170 > DOI: 10.1111/jfpe.13170.
APA
Pastor, A. C. M., Silva, M. L. R., & Augusto, P. E. D. (2019). Using ultrasound for improving hydration and debittering of Andean lupin grains. Journal of Food Process Engineering, 1-5. doi:10.1111/jfpe.13170
NLM
Pastor ACM, Silva MLR, Augusto PED. Using ultrasound for improving hydration and debittering of Andean lupin grains [Internet]. Journal of Food Process Engineering. 2019 ; 1-5.Available from: https://doi.org/10.1111/jfpe.13170
Vancouver
Pastor ACM, Silva MLR, Augusto PED. Using ultrasound for improving hydration and debittering of Andean lupin grains [Internet]. Journal of Food Process Engineering. 2019 ; 1-5.Available from: https://doi.org/10.1111/jfpe.13170
Tese
Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation (2016)
Rojas Silva, Meliza Lindsay; Augusto, Pedro Esteves Duarte (Orientador)
Unidade: ESALQ
Subjects: BEBIDAS, FRUTAS, ENGENHARIA DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS SILVA, Meliza Lindsay; AUGUSTO, Pedro Esteves Duarte. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation. 2016.Universidade de São Paulo, Piracicaba, 2016. Disponível em: < http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/ >.
APA
Rojas Silva, M. L., & Augusto, P. E. D. (2016). Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation. Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/
NLM
Rojas Silva ML, Augusto PED. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation [Internet]. 2016 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/
Vancouver
Rojas Silva ML, Augusto PED. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation [Internet]. 2016 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/

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