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Artigo de periodico
Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure (2022)
Saavedra, Juan; Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte ; Rojas, Meliza Lindsay; Miano, Alberto Claudio
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: ABACAXI, CINÉTICA, COMPONENTES PRINCIPAIS, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
SAAVEDRA, Juan et al. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure. Journal of Food Process Engineering, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14187. Acesso em: 06 out. 2024.
APA
Saavedra, J., Gomes, B. de O., Augusto, P. E. D., Rojas, M. L., & Miano, A. C. (2022). Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure. Journal of Food Process Engineering, 1-13. doi:10.1111/jfpe.14187
NLM
Saavedra J, Gomes B de O, Augusto PED, Rojas ML, Miano AC. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure [Internet]. Journal of Food Process Engineering. 2022 ; 1-13.[citado 2024 out. 06 ] Available from: https://doi.org/10.1111/jfpe.14187
Vancouver
Saavedra J, Gomes B de O, Augusto PED, Rojas ML, Miano AC. Structure–process interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure [Internet]. Journal of Food Process Engineering. 2022 ; 1-13.[citado 2024 out. 06 ] Available from: https://doi.org/10.1111/jfpe.14187
Artigo de periodico
Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying (2021)
Carvalho, Gisandro Reis ; Massarioli, Adna Prado ; Alvim, Izabela Dutra; Augusto, Pedro Esteves Duarte
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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ABNT
CARVALHO, Gisandro Reis et al. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, v. 13, p. 726-739, 2021Tradução . . Disponível em: https://doi.org/10.1007/s12393-020-09259-4. Acesso em: 06 out. 2024.
APA
Carvalho, G. R., Massarioli, A. P., Alvim, I. D., & Augusto, P. E. D. (2021). Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying. Food Engineering Reviews, 13, 726-739. doi:10.1007/s12393-020-09259-4
NLM
Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying [Internet]. Food Engineering Reviews. 2021 ;13 726-739.[citado 2024 out. 06 ] Available from: https://doi.org/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. 2021 ;13 726-739.[citado 2024 out. 06 ] Available from: https://doi.org/10.1007/s12393-020-09259-4
Artigo de periodico
Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics (2021)
Santos, Karoline Costa dos; Guedes, Jaqueline Souza ; Rojas, Meliza Lindsay; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: CENOURA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
SANTOS, Karoline Costa dos et al. 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, v. 70, p. 1-14, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2020.105304. Acesso em: 06 out. 2024.
APA
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: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.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
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.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
Dissertação (Mestrado)
Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics (2021)
Santos, Karoline Costa dos; Augusto, Pedro Esteves Duarte (Orientador)
Unidade: ESALQ
Subjects: CENOURA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, ULTRASSOM
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ABNT
SANTOS, Karoline Costa dos. Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics. 2021. Dissertação (Mestrado) – Universidade de São Paulo, Piracicaba, 2021. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/. Acesso em: 06 out. 2024.
APA
Santos, K. C. dos. (2021). Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics (Dissertação (Mestrado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
NLM
Santos KC dos. Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. 2021 ;[citado 2024 out. 06 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
Vancouver
Santos KC dos. Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. 2021 ;[citado 2024 out. 06 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
Artigo de periodico
Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices (2021)
Miano, Alberto Claudio; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: AIPO, ULTRASSOM, VÁCUO, ETANOL, SECAGEM DE ALIMENTOS
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ABNT
MIANO, Alberto Claudio e ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. Ultrasonics Sonochemistry, v. 79, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2021.105779. Acesso em: 06 out. 2024.
APA
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2021). Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. Ultrasonics Sonochemistry, 79, 1-9. doi:10.1016/j.ultsonch.2021.105779
NLM
Miano AC, Rojas ML, Augusto PED. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices [Internet]. Ultrasonics Sonochemistry. 2021 ; 79 1-9.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2021.105779
Vancouver
Miano AC, Rojas ML, Augusto PED. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices [Internet]. Ultrasonics Sonochemistry. 2021 ; 79 1-9.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2021.105779
Artigo de periodico
Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit (2021)
Pirce, F; Vieira, Thais Maria Ferreira de Souza ; Augusto-Obara, Thalita Riquelme ; Alencar, Severino Matias de ; Romero, F; Scheuermann, E
Source: Journal of Food Science and Technology. Unidade: ESALQ
Subjects: SECAGEM DE ALIMENTOS, ANTIOXIDANTES, DESIDRATAÇÃO DE ALIMENTOS, FRUTAS, MICROSCOPIA, POLIFENÓIS, ULTRASSOM
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ABNT
PIRCE, F et al. Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit. Journal of Food Science and Technology, v. 58, n. 1, p. 138–146, 2021Tradução . . Disponível em: https://doi.org/10.1007/s13197-020-04523-1. Acesso em: 06 out. 2024.
APA
Pirce, F., Vieira, T. M. F. de S., Augusto-Obara, T. R., Alencar, S. M. de, Romero, F., & Scheuermann, E. (2021). Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit. Journal of Food Science and Technology, 58( 1), 138–146. doi:10.1007/s13197-020-04523-1
NLM
Pirce F, Vieira TMF de S, Augusto-Obara TR, Alencar SM de, Romero F, Scheuermann E. Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit [Internet]. Journal of Food Science and Technology. 2021 ; 58( 1): 138–146.[citado 2024 out. 06 ] Available from: https://doi.org/10.1007/s13197-020-04523-1
Vancouver
Pirce F, Vieira TMF de S, Augusto-Obara TR, Alencar SM de, Romero F, Scheuermann E. Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit [Internet]. Journal of Food Science and Technology. 2021 ; 58( 1): 138–146.[citado 2024 out. 06 ] Available from: https://doi.org/10.1007/s13197-020-04523-1
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 and Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e CARCEL, J. A. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, v. 61, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102328. Acesso em: 06 out. 2024.
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 and 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 and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 out. 06 ] 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 and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 out. 06 ] 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
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ABNT
ROJAS, Meliza Lindsay e SILVEIRA, Isabela e AUGUSTO, Pedro Esteves Duarte. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing, v. 119, p. 20-30, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2019.10.008. Acesso em: 06 out. 2024.
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.[citado 2024 out. 06 ] 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.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.fbp.2019.10.008
Artigo de periodico
Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin (2020)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte ; Cárcel, Juan Andrés
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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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e 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, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10830. Acesso em: 06 out. 2024.
APA
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.[citado 2024 out. 06 ] 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.[citado 2024 out. 06 ] Available from: https://doi.org/10.1002/jsfa.10830
Tese (Doutorado)
Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying (2020)
Rojas Silva, Meliza Lindsay; Augusto, Pedro Esteves Duarte (Orientador)
Unidade: ESALQ
Subjects: ETANOL, INFRAVERMELHO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS SILVA, Meliza Lindsay. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying. 2020. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2020. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/. Acesso em: 06 out. 2024.
APA
Rojas Silva, M. L. (2020). Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/
NLM
Rojas Silva ML. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying [Internet]. 2020 ;[citado 2024 out. 06 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/
Vancouver
Rojas Silva ML. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying [Internet]. 2020 ;[citado 2024 out. 06 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/
Artigo de periodico
Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study (2019)
Rojas, Meliza Lindsay; Alvim, Izabela Dutra; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: ULTRASSOM, SECAGEM DE ALIMENTOS, MICROENCAPSULAÇÃO, FERRO, CAROTENOIDES, NUTRIENTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e ALVIM, Izabela Dutra e AUGUSTO, Pedro Esteves Duarte. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study. Ultrasonics Sonochemistry, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2019.02.004. Acesso em: 06 out. 2024.
APA
Rojas, M. L., Alvim, I. D., & Augusto, P. E. D. (2019). Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study. Ultrasonics Sonochemistry, 1-9. doi:10.1016/j.ultsonch.2019.02.004
NLM
Rojas ML, Alvim ID, Augusto PED. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study [Internet]. Ultrasonics Sonochemistry. 2019 ; 1-9.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004
Vancouver
Rojas ML, Alvim ID, Augusto PED. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study [Internet]. Ultrasonics Sonochemistry. 2019 ; 1-9.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004
Artigo de periodico
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices (2018)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, SECAGEM DE ALIMENTOS, ULTRASSOM, BATATA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, v. 49, p. 65-75, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2018.08.005. Acesso em: 06 out. 2024.
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, 49, 65-75. doi:10.1016/j.ifset.2018.08.005
NLM
Rojas ML, Augusto PED. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 49 65-75.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ifset.2018.08.005
Vancouver
Rojas ML, Augusto PED. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 49 65-75.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ifset.2018.08.005
Artigo de periodico
Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters (2018)
La Fuente Arias, Carla Ivonne ; Tadini, Carmen Cecília
Source: Journal of Food Science and Technology. Unidades: EP, ESALQ
Subjects: BANANA, CINÉTICA, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
LA FUENTE ARIAS, Carla Ivonne e TADINI, Carmen Cecília. Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters. Journal of Food Science and Technology, v. 55, n. 12, p. 5098–5105, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13197-018-3450-1. Acesso em: 06 out. 2024.
APA
La Fuente Arias, C. I., & Tadini, C. C. (2018). Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters. Journal of Food Science and Technology, 55( 12), 5098–5105. doi:10.1007/s13197-018-3450-1
NLM
La Fuente Arias CI, Tadini CC. Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters [Internet]. Journal of Food Science and Technology. 2018 ; 55( 12): 5098–5105.[citado 2024 out. 06 ] Available from: https://doi.org/10.1007/s13197-018-3450-1
Vancouver
La Fuente Arias CI, Tadini CC. Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters [Internet]. Journal of Food Science and Technology. 2018 ; 55( 12): 5098–5105.[citado 2024 out. 06 ] Available from: https://doi.org/10.1007/s13197-018-3450-1
Parte de monografia/livro
Other mass transfer unit operations enhanced by ultrasound (2017)
Miano, Alberto C; Rojas, Meliza L; Augusto, Pedro Esteves Duarte
Source: Ultrasound: advances in food processing and preservation. Unidade: ESALQ
Subjects: DESIDRATAÇÃO DE ALIMENTOS, SALGA, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto C e ROJAS, Meliza L e AUGUSTO, Pedro Esteves Duarte. Other mass transfer unit operations enhanced by ultrasound. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7.00015-4. Acesso em: 06 out. 2024.
APA
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2017). Other mass transfer unit operations enhanced by ultrasound. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7.00015-4
NLM
Miano AC, Rojas ML, Augusto PED. Other mass transfer unit operations enhanced by ultrasound [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7.00015-4
Vancouver
Miano AC, Rojas ML, Augusto PED. Other mass transfer unit operations enhanced by ultrasound [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7.00015-4
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 06 out. 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 out. 06 ] 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 out. 06 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.030

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