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Artigo de periodico
Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications (2019)
Maniglia, Bianca Chieregato ; Lima, Dâmaris Carvalho ; Matta Junior, Manoel Divino ; Le-Bail, P; Le-Bail, A; Augusto, Pedro Esteves Duarte
Source: International Journal of Biological Macromolecules. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, OXIDAÇÃO COM OZÔNIO
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ABNT
MANIGLIA, Bianca Chieregato et al. Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications. International Journal of Biological Macromolecules, v. 138, p. 1087-1097, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2019.07.124. Acesso em: 08 out. 2025.
APA
Maniglia, B. C., Lima, D. C., Matta Junior, M. D., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2019). Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications. International Journal of Biological Macromolecules, 138, 1087-1097. doi:10.1016/j.ijbiomac.2019.07.124
NLM
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications [Internet]. International Journal of Biological Macromolecules. 2019 ; 138 1087-1097.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.124
Vancouver
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Hydrogels based on ozonated cassava starch: effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications [Internet]. International Journal of Biological Macromolecules. 2019 ; 138 1087-1097.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.124
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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ABNT
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: 08 out. 2025.
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.[citado 2025 out. 08 ] 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 2025 out. 08 ] Available from: https://doi.org/10.1111/jfpe.13170
Artigo de periodico
Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch (2019)
Matta Junior, M. D; Castanha, Nanci; Anjos, Carlota Boralli Prudente dos; Augusto, Pedro Esteves Duarte; Sarmento, Silene Bruder Silveira
Source: Food Research International. Unidade: ESALQ
Subjects: AMIDO, FERMENTAÇÃO
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ABNT
MATTA JUNIOR, M. D et al. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, v. 123, p. 56-63, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.04.050. Acesso em: 08 out. 2025.
APA
Matta Junior, M. D., Castanha, N., Anjos, C. B. P. dos, Augusto, P. E. D., & Sarmento, S. B. S. (2019). Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, 123, 56-63. doi:10.1016/j.foodres.2019.04.050
NLM
Matta Junior MD, Castanha N, Anjos CBP dos, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch [Internet]. Food Research International. 2019 ; 123 56-63.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.050
Vancouver
Matta Junior MD, Castanha N, Anjos CBP dos, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch [Internet]. Food Research International. 2019 ; 123 56-63.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.050
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
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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: 08 out. 2025.
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 2025 out. 08 ] 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 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004
Artigo de periodico
Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process (2019)
Soares, Danillo S; Bolgar, Giovana; Dantas, Silvia T; Augusto, Pedro Esteves Duarte; Soares, Beatriz M. C
Source: Food Packaging and Shelf Life. Unidade: ESALQ
Subjects: ALUMÍNIO, BEBIDAS, CLORETO, CORROSÃO, EMBALAGENS DE ALIMENTOS
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ABNT
SOARES, Danillo S et al. Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process. Food Packaging and Shelf Life, v. 19, p. 56-65, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2018.11.012. Acesso em: 08 out. 2025.
APA
Soares, D. S., Bolgar, G., Dantas, S. T., Augusto, P. E. D., & Soares, B. M. C. (2019). Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process. Food Packaging and Shelf Life, 19, 56-65. doi:10.1016/j.fpsl.2018.11.012
NLM
Soares DS, Bolgar G, Dantas ST, Augusto PED, Soares BMC. Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process [Internet]. Food Packaging and Shelf Life. 2019 ; 19 56-65.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.fpsl.2018.11.012
Vancouver
Soares DS, Bolgar G, Dantas ST, Augusto PED, Soares BMC. Interaction between aluminium cans and beverages: influence of catalytic ions, alloy and coating in the corrosion process [Internet]. Food Packaging and Shelf Life. 2019 ; 19 56-65.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.fpsl.2018.11.012
Artigo de periodico
Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) (2019)
Garvín, A; Augusto, Pedro Esteves Duarte; Ibarz, R; Ibarz, A
Source: Food Research International. Unidade: ESALQ
Subjects: FEIJÃO, CINÉTICA, HIDRATAÇÃO, TERMODINÂMICA
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ABNT
GARVÍN, A et al. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.). Food Research International, v. 119, p. 390-397, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.02.002. Acesso em: 08 out. 2025.
APA
Garvín, A., Augusto, P. E. D., Ibarz, R., & Ibarz, A. (2019). Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.). Food Research International, 119, 390-397. doi:10.1016/j.foodres.2019.02.002
NLM
Garvín A, Augusto PED, Ibarz R, Ibarz A. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) [Internet]. Food Research International. 2019 ; 119 390-397.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodres.2019.02.002
Vancouver
Garvín A, Augusto PED, Ibarz R, Ibarz A. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) [Internet]. Food Research International. 2019 ; 119 390-397.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodres.2019.02.002
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: 08 out. 2025.
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 2025 out. 08 ] 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 2025 out. 08 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.083
Artigo de periodico
Oat hydration kinetics at different temperatures: evaluation, model, and validation (2019)
Oladele, S. O; Agbetoye, L. A. S; Osundahunsi, O. F; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: AVEIA, CINÉTICA, HIDRATAÇÃO, TEMPERATURA
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ABNT
OLADELE, S. O et al. Oat hydration kinetics at different temperatures: evaluation, model, and validation. Journal of Food Process Engineering, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13159. Acesso em: 08 out. 2025.
APA
Oladele, S. O., Agbetoye, L. A. S., Osundahunsi, O. F., & Augusto, P. E. D. (2019). Oat hydration kinetics at different temperatures: evaluation, model, and validation. Journal of Food Process Engineering, 1-9. doi:10.1111/jfpe.13159
NLM
Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: evaluation, model, and validation [Internet]. Journal of Food Process Engineering. 2019 ; 1-9.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/jfpe.13159
Vancouver
Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: evaluation, model, and validation [Internet]. Journal of Food Process Engineering. 2019 ; 1-9.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/jfpe.13159
Artigo de periodico
Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality (2019)
Alexandre, Allana Patrícia Santos ; Castanha, Nanci ; Costa, Naiara Silva; Santos, Amanda Silva ; Badiale‐Furlong, Eliana ; Augusto, Pedro Esteves Duarte ; Calori‐Domingues, Maria Antonia
Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Subjects: CONTAMINAÇÃO DE ALIMENTOS, FARINHAS, FUSARIUM, MICOTOXINAS, MILHO, OXIDAÇÃO, OZÔNIO
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ABNT
ALEXANDRE, Allana Patrícia Santos et al. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9966. Acesso em: 08 out. 2025.
APA
Alexandre, A. P. S., Castanha, N., Costa, N. S., Santos, A. S., Badiale‐Furlong, E., Augusto, P. E. D., & Calori‐Domingues, M. A. (2019). Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, 1-8. doi:10.1002/jsfa.9966
NLM
Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1002/jsfa.9966
Vancouver
Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1002/jsfa.9966
Artigo de periodico
Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains (2019)
Castanha, Nanci; Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Augusto, Pedro Esteves Duarte
Source: International Journal of Biological Macromolecules. Unidade: ESALQ
Subjects: FEIJÃO, IRRADIAÇÃO DE ALIMENTOS, AMIDO, GRÃOS, HIDRATAÇÃO, GERMINAÇÃO
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ABNT
CASTANHA, Nanci et al. Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains. International Journal of Biological Macromolecules, v. 129, p. 460-470, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2019.01.221. Acesso em: 08 out. 2025.
APA
Castanha, N., Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2019). Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains. International Journal of Biological Macromolecules, 129, 460-470. doi:10.1016/j.ijbiomac.2019.01.221
NLM
Castanha N, Miano AC, Sabadoti VD, Augusto PED. Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains [Internet]. International Journal of Biological Macromolecules. 2019 ; 129 460-470.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.01.221
Vancouver
Castanha N, Miano AC, Sabadoti VD, Augusto PED. Irradiation of mung beans (Vigna radiata): a prospective study correlating the properties of starch and grains [Internet]. International Journal of Biological Macromolecules. 2019 ; 129 460-470.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.01.221
Artigo de periodico
Properties and possible applications of ozone-modified potato starch (2019)
Castanha, Nanci; Santos, Débora Nascimento e; Cunha, Rosiane Lopes; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidade: ESALQ
Subjects: AMIDO, BATATA, OXIDAÇÃO COM OZÔNIO
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ABNT
CASTANHA, Nanci et al. Properties and possible applications of ozone-modified potato starch. Food Research International, v. 116, p. 1192-1201, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.09.064. Acesso em: 08 out. 2025.
APA
Castanha, N., Santos, D. N. e, Cunha, R. L., & Augusto, P. E. D. (2019). Properties and possible applications of ozone-modified potato starch. Food Research International, 116, 1192-1201. doi:10.1016/j.foodres.2018.09.064
NLM
Castanha N, Santos DN e, Cunha RL, Augusto PED. Properties and possible applications of ozone-modified potato starch [Internet]. Food Research International. 2019 ; 116 1192-1201.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodres.2018.09.064
Vancouver
Castanha N, Santos DN e, Cunha RL, Augusto PED. Properties and possible applications of ozone-modified potato starch [Internet]. Food Research International. 2019 ; 116 1192-1201.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodres.2018.09.064
Artigo de periodico
Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders (2019)
Miano, Alberto Claudio; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: ULTRASSOM, BATATA, MASSA
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ABNT
MIANO, Alberto Claudio e ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders. Ultrasonics Sonochemistry, v. 52, p. 176-183, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2018.11.015. Acesso em: 08 out. 2025.
APA
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2019). Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders. Ultrasonics Sonochemistry, 52, 176-183. doi:10.1016/j.ultsonch.2018.11.015
NLM
Miano AC, Rojas ML, Augusto PED. Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders [Internet]. Ultrasonics Sonochemistry. 2019 ; 52 176-183.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ultsonch.2018.11.015
Vancouver
Miano AC, Rojas ML, Augusto PED. Structural changes caused by ultrasound pretreatment: direct and indirect demonstration in potato cylinders [Internet]. Ultrasonics Sonochemistry. 2019 ; 52 176-183.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ultsonch.2018.11.015
Artigo de periodico
Combining ozone and ultrasound technologies to modify maize starch (2019)
Castanha, Nanci ; Lima, Dâmaris Carvalho; Matta Junior, Manoel Divino ; Campanella, O. H; Augusto, Pedro Esteves Duarte
Source: International Journal of Biological Macromolecules. Unidade: ESALQ
Subjects: AMIDO, MILHO, OXIDAÇÃO COM OZÔNIO, ULTRASSOM
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ABNT
CASTANHA, Nanci et al. Combining ozone and ultrasound technologies to modify maize starch. International Journal of Biological Macromolecules, v. 139, p. 63-74, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2019.07.161. Acesso em: 08 out. 2025.
APA
Castanha, N., Lima, D. C., Matta Junior, M. D., Campanella, O. H., & Augusto, P. E. D. (2019). Combining ozone and ultrasound technologies to modify maize starch. International Journal of Biological Macromolecules, 139, 63-74. doi:10.1016/j.ijbiomac.2019.07.161
NLM
Castanha N, Lima DC, Matta Junior MD, Campanella OH, Augusto PED. Combining ozone and ultrasound technologies to modify maize starch [Internet]. International Journal of Biological Macromolecules. 2019 ; 139 63-74.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.161
Vancouver
Castanha N, Lima DC, Matta Junior MD, Campanella OH, Augusto PED. Combining ozone and ultrasound technologies to modify maize starch [Internet]. International Journal of Biological Macromolecules. 2019 ; 139 63-74.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.161
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
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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: 08 out. 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 out. 08 ] 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 out. 08 ] Available from: https://doi.org/10.1111/jfpe.13089

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