Menu

Filtros : "Journal of Food Process Engineering" "SECAGEM DE ALIMENTOS" Removido: "ULTRASSOM" Limpar

Filtros

Refine with date range

  • 1

1 - 3 (3 records)

  • Artigo de periodico

    Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing (2021)

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

    Source: Journal of Food Process Engineering. Unidade: ESALQ

    Subjects: CAMBUCI, CONGELAMENTO, ETANOL, SECAGEM DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ROJAS, Meliza Lindsay et al. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing. Journal of Food Process Engineering, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13822. Acesso em: 23 nov. 2025.

    • APA

      Rojas, M. L., Gomes, B. de O., Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., & Augusto, P. E. D. (2021). Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing. Journal of Food Process Engineering, 1-11. doi:10.1111/jfpe.13822

    • NLM

      Rojas ML, Gomes B de O, Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Augusto PED. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing [Internet]. Journal of Food Process Engineering. 2021 ; 1-11.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1111/jfpe.13822

    • Vancouver

      Rojas ML, Gomes B de O, Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Augusto PED. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing [Internet]. Journal of Food Process Engineering. 2021 ; 1-11.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1111/jfpe.13822

  • Artigo de periodico

    Physical properties of barley grains at hydration and drying conditions of malt production (2021)

    Carvalho, Gisandro Reis ; Polachini, Tiago Carregari; Augusto, Pedro Esteves Duarte ; Telis-Romero, Javier; Bon, José

    Source: Journal of Food Process Engineering. Unidade: ESALQ

    Subjects: CEVADA, HIDRATAÇÃO, MALTE, SECAGEM DE ALIMENTOS

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CARVALHO, Gisandro Reis et al. Physical properties of barley grains at hydration and drying conditions of malt production. Journal of Food Process Engineering, v. 44, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13644. Acesso em: 23 nov. 2025.

    • APA

      Carvalho, G. R., Polachini, T. C., Augusto, P. E. D., Telis-Romero, J., & Bon, J. (2021). Physical properties of barley grains at hydration and drying conditions of malt production. Journal of Food Process Engineering, 44, 1-10. doi:10.1111/jfpe.13644

    • NLM

      Carvalho GR, Polachini TC, Augusto PED, Telis-Romero J, Bon J. Physical properties of barley grains at hydration and drying conditions of malt production [Internet]. Journal of Food Process Engineering. 2021 ;44 1-10.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1111/jfpe.13644

    • Vancouver

      Carvalho GR, Polachini TC, Augusto PED, Telis-Romero J, Bon J. Physical properties of barley grains at hydration and drying conditions of malt production [Internet]. Journal of Food Process Engineering. 2021 ;44 1-10.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1111/jfpe.13644

  • Artigo de periodico

    Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol (2019)

    Rojas, Meliza L; Silveira, Isabela; Augusto, Pedro Esteves Duarte

    Source: Journal of Food Process Engineering. Unidade: ESALQ

    Subjects: BATATA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ROJAS, Meliza L e SILVEIRA, Isabela e AUGUSTO, Pedro Esteves Duarte. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol. Journal of Food Process Engineering, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13089. Acesso em: 23 nov. 2025.

    • APA

      Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2019). Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol. Journal of Food Process Engineering, 1-7. doi:10.1111/jfpe.13089

    • NLM

      Rojas ML, Silveira I, Augusto PED. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol [Internet]. Journal of Food Process Engineering. 2019 ; 1-7.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1111/jfpe.13089

    • Vancouver

      Rojas ML, Silveira I, Augusto PED. Improving the infrared drying and rehydration of potato slices using simple approaches: perforations and ethanol [Internet]. Journal of Food Process Engineering. 2019 ; 1-7.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1111/jfpe.13089
  • 1

1 - 3 (3 records)

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2025