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Artigo de periodico
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying (2024)
Carvalho, Gisandro Reis ; Rojas, Meliza Lindsay; Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: CEVADA, ETANOL, HIDRATAÇÃO, MALTE, SECAGEM, ULTRASSOM
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ABNT
CARVALHO, Gisandro Reis et al. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, v. 377, p. 1-13, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2024.112098. Acesso em: 21 ago. 2024.
APA
Carvalho, G. R., Rojas, M. L., Gomes, B. de O., & Augusto, P. E. D. (2024). Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, 377, 1-13. doi:10.1016/j.jfoodeng.2024.112098
NLM
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098
Vancouver
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098
Parte de monografia/livro
Novel processing technologies to enhance starch functionality (2024)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Starch in food structure, function, and applications. Unidade: ESALQ
Subjects: AMIDO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
BITENCOURT, Bruna Sousa et al. Novel processing technologies to enhance starch functionality. Starch in food structure, function, and applications. Tradução . Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. . Disponível em: https://doi.org/10.1016/B978-0-323-96102-8.00019-X. Acesso em: 21 ago. 2024.
APA
Bitencourt, B. S., Guedes, J. S., Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2024). Novel processing technologies to enhance starch functionality. In Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1016/B978-0-323-96102-8.00019-X
NLM
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2024. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
Vancouver
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2024. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
Parte de monografia/livro
How food structure influences the physical, sensorial, and nutritional quality of food products (2023)
Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Food structure engineering and design for improved nutrition, health and well-being. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS, VALOR NUTRITIVO
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ABNT
ROJAS, Meliza Lindsay et al. How food structure influences the physical, sensorial, and nutritional quality of food products. Food structure engineering and design for improved nutrition, health and well-being. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-85513-6.00012-8. Acesso em: 21 ago. 2024.
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., Carvalho, G. R., & Augusto, P. E. D. (2023). How food structure influences the physical, sensorial, and nutritional quality of food products. In Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier. doi:10.1016/B978-0-323-85513-6.00012-8
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Parte de monografia/livro
Drying of roots and tubers (2023)
Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Drying technology in food processing : unit operations and processing equipment in the food industry. Unidade: ESALQ
Subjects: RAÍZES E TUBÉRCULOS ALIMENTÍCIOS, SECAGEM DE ALIMENTOS
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ABNT
CARVALHO, Gisandro Reis et al. Drying of roots and tubers. Drying technology in food processing : unit operations and processing equipment in the food industry. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-12-819895-7.00018-3. Acesso em: 21 ago. 2024.
APA
Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., Rojas, M. L., & Augusto, P. E. D. (2023). Drying of roots and tubers. In Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier. doi:10.1016/B978-0-12-819895-7.00018-3
NLM
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Vancouver
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Parte de monografia/livro
Effect of high-pressure homogenization on enzyme activity in juices (2023)
L. Rojas, Meliza; Kubo, Mirian T. K; Tribst, Alline A. L; Leite Júnior, Bruno R. C; Augusto, Pedro Esteves Duarte
Source: Effect of high-pressure technologies on enzymes: science and applications. Unidade: ESALQ
Subjects: ATIVAÇÃO ENZIMÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
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ABNT
L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 21 ago. 2024.
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
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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ABNT
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: 21 ago. 2024.
APA
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
NLM
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 ago. 21 ] 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 ago. 21 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939
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: 21 ago. 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 ago. 21 ] 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 ago. 21 ] Available from: https://doi.org/10.1111/jfpe.14187
Artigo de periodico
Starch modification by ozone: correlating molecular structure and gel properties in different starch sources (2020)
Castanha, Nanci ; Miano, A. C; Jones, O. G; Reuhs, B. L; Campanella, O. H; Augusto, Pedro Esteves Duarte
Source: Food Hydrocolloids. Unidade: ESALQ
Subjects: AMIDO, BATATA, CROMATOGRAFIA, MANDIOCA, MILHO, PROCESSAMENTO DE ALIMENTOS, OZÔNIO
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ABNT
CASTANHA, Nanci et al. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, v. 108, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106027. Acesso em: 21 ago. 2024.
APA
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
NLM
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.[citado 2024 ago. 21 ] 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.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106027
Artigo de periodico
Automation of a mattson bean cooker:: A simple and a low-cost approach (2020)
Sabadoti, Viviane Deroldo ; Miano, Alberto Claudio; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: COZIMENTO, FEIJÃO, LENTILHA
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ABNT
SABADOTI, Viviane Deroldo e MIANO, Alberto Claudio e AUGUSTO, Pedro Esteves Duarte. Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14769. Acesso em: 21 ago. 2024.
APA
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
NLM
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.[citado 2024 ago. 21 ] 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.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1111/jfpp.14769
Artigo de periodico
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin (2020)
Carvalho, Gisandro Reis ; Rojas, Meliza Lindsay; Silveira, Isabela ; Augusto, Pedro Esteves Duarte
Source: Food and Bioprocess Technology. Unidade: ESALQ
Subjects: ABÓBORA, ETANOL, PROCESSAMENTO DE ALIMENTOS, SECAGEM DE ALIMENTOS, VISCOELASTICIDADE DAS ESTRUTURAS
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ABNT
CARVALHO, Gisandro Reis et al. 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, v. 13, p. 1984-1996, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11947-020-02542-6. Acesso em: 21 ago. 2024.
APA
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: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.[citado 2024 ago. 21 ] Available from: https://doi.org/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.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1007/s11947-020-02542-6
Artigo de periodico
Ozone modification of arracacha starch: effect on structure and functional properties (2020)
Lima, Dâmaris Carvalho ; Villar, James; Castanha, Nanci ; Maniglia, Bianca Chieregato ; Matta Junior, Manoel Divino ; Augusto, Pedro Esteves Duarte
Source: Food Hydrocolloids. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS
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ABNT
LIMA, Dâmaris Carvalho et al. Ozone modification of arracacha starch: effect on structure and functional properties. Food Hydrocolloids, v. 108, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106066. Acesso em: 21 ago. 2024.
APA
Lima, D. C., Villar, J., Castanha, N., Maniglia, B. C., Matta Junior, M. D., & Augusto, P. E. D. (2020). Ozone modification of arracacha starch: effect on structure and functional properties. Food Hydrocolloids, 108, 1-12. doi:10.1016/j.foodhyd.2020.106066
NLM
Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Augusto PED. Ozone modification of arracacha starch: effect on structure and functional properties [Internet]. Food Hydrocolloids. 2020 ; 108 1-12.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106066
Vancouver
Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Augusto PED. Ozone modification of arracacha starch: effect on structure and functional properties [Internet]. Food Hydrocolloids. 2020 ; 108 1-12.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106066
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 et al. Emerging Technologies for Noncarbonated Beverages Processing. Trends in non-alcoholic beverages. Tradução . Oxford: Academic Press; Elsevier, 2020. . Disponível em: https://doi.org/10.1016/B978-0-12-816938-4.00008-2. Acesso em: 21 ago. 2024.
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. [citado 2024 ago. 21 ] 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. [citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
Artigo de periodico
Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination (2019)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Science. Unidade: ESALQ
Subjects: FEIJÃO, GERMINAÇÃO, HIDRATAÇÃO, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO IONIZANTE, ULTRASSOM
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ABNT
MIANO, Alberto Claudio e SABADOTI, Viviane Deroldo e AUGUSTO, Pedro Esteves Duarte. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, v. 84, n. 11, p. 3179-3185, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14819. Acesso em: 21 ago. 2024.
APA
Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2019). Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, 84( 11), 3179-3185. doi:10.1111/1750-3841.14819
NLM
Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1111/1750-3841.14819
Vancouver
Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1111/1750-3841.14819
Artigo de periodico
Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots (2018)
Castanha, Nanci; Villar, James; Matta Junior, Manoel Divino da; Anjos, Carlota Boralli Prudente dos; Augusto, Pedro Esteves Duarte
Source: International Journal of Biological Macromolecules. Unidade: ESALQ
Subjects: AMIDO, MANDIOQUINHA-SALSA, RAIZ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTANHA, Nanci et al. Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots. International Journal of Biological Macromolecules, v. 117, p. 1029-1038, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2018.06.015. Acesso em: 21 ago. 2024.
APA
Castanha, N., Villar, J., Matta Junior, M. D. da, Anjos, C. B. P. dos, & Augusto, P. E. D. (2018). Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots. International Journal of Biological Macromolecules, 117, 1029-1038. doi:10.1016/j.ijbiomac.2018.06.015
NLM
Castanha N, Villar J, Matta Junior MD da, Anjos CBP dos, Augusto PED. Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots [Internet]. International Journal of Biological Macromolecules. 2018 ; 117 1029-1038.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.ijbiomac.2018.06.015
Vancouver
Castanha N, Villar J, Matta Junior MD da, Anjos CBP dos, Augusto PED. Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots [Internet]. International Journal of Biological Macromolecules. 2018 ; 117 1029-1038.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.ijbiomac.2018.06.015
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: 21 ago. 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 ago. 21 ] 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 ago. 21 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.030

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