ReP USP - Resultado da busca

Artigo de periodico
Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention (2022)
Badin, Emiliano Emanuel; Augusto, Pedro Esteves Duarte ; Quevedo‐Leon, Roberto Agustín; Ibarz, Albert; Ribotta, Pablo Daniel; Lespinard, Alejandro Rafael
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: COMPOSIÇÃO QUÍMICA, COR, DINÂMICA DOS FLUÍDOS COMPUTACIONAL, FRAMBOESA, PASTEURIZAÇÃO, POLPA, PROCESSAMENTO DE ALIMENTOS
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ABNT
BADIN, Emiliano Emanuel et al. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering, p. 1-16, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14168. Acesso em: 13 nov. 2025.
APA
Badin, E. E., Augusto, P. E. D., Quevedo‐Leon, R. A., Ibarz, A., Ribotta, P. D., & Lespinard, A. R. (2022). Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering, 1-16. doi:10.1111/jfpe.14168
NLM
Badin EE, Augusto PED, Quevedo‐Leon RA, Ibarz A, Ribotta PD, Lespinard AR. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention [Internet]. Journal of Food Process Engineering. 2022 ; 1-16.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.14168
Vancouver
Badin EE, Augusto PED, Quevedo‐Leon RA, Ibarz A, Ribotta PD, Lespinard AR. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention [Internet]. Journal of Food Process Engineering. 2022 ; 1-16.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.14168
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
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: 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: 13 nov. 2025.
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 2025 nov. 13 ] 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 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.14187
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
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: CAMBUCI, CONGELAMENTO, ETANOL, SECAGEM DE ALIMENTOS
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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: 13 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. 13 ] 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. 13 ] 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
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: CEVADA, HIDRATAÇÃO, MALTE, SECAGEM DE ALIMENTOS
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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: 13 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. 13 ] 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. 13 ] Available from: https://doi.org/10.1111/jfpe.13644
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
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: 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: 13 nov. 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 nov. 13 ] 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 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.13170
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
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: 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: 13 nov. 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 nov. 13 ] 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 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.13159
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
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: 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: 13 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. 13 ] 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. 13 ] Available from: https://doi.org/10.1111/jfpe.13089
Artigo de periodico
Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice (2018)
Kubo, Mirian Tiaki Kaneiwa ; Curet, S; Augusto, Pedro Esteves Duarte; Boillereaux, Lionel
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: REDES NEURAIS, SUCOS DE FRUTAS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. Journal of Food Process Engineering, p. 1-16, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12815. Acesso em: 13 nov. 2025.
APA
Kubo, M. T. K., Curet, S., Augusto, P. E. D., & Boillereaux, L. (2018). Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. Journal of Food Process Engineering, 1-16. doi:10.1111/jfpe.12815
NLM
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice [Internet]. Journal of Food Process Engineering. 2018 ; 1-16.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12815
Vancouver
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice [Internet]. Journal of Food Process Engineering. 2018 ; 1-16.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12815
Artigo de periodico
Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity (2018)
Alexandre, A. P. S; Miano, A. C; Brandão, T. R. S; Miller, F. A; Fundo, J. F; Domingues, Maria Antonia Calori; Silva, C. L. M; Augusto, Pedro Esteves Duarte
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, FEIJÃO, OZÔNIO, HIDRATAÇÃO, COMPOSTOS FENÓLICOS, MICOTOXINAS
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ABNT
ALEXANDRE, A. P. S et al. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering, p. 1-6, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12893. Acesso em: 13 nov. 2025.
APA
Alexandre, A. P. S., Miano, A. C., Brandão, T. R. S., Miller, F. A., Fundo, J. F., Domingues, M. A. C., et al. (2018). Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering, 1-6. doi:10.1111/jfpe.12893
NLM
Alexandre APS, Miano AC, Brandão TRS, Miller FA, Fundo JF, Domingues MAC, Silva CLM, Augusto PED. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity [Internet]. Journal of Food Process Engineering. 2018 ; 1-6.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12893
Vancouver
Alexandre APS, Miano AC, Brandão TRS, Miller FA, Fundo JF, Domingues MAC, Silva CLM, Augusto PED. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity [Internet]. Journal of Food Process Engineering. 2018 ; 1-6.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12893
Artigo de periodico
Hydration kinetics of Carioca beans at different pHs (2018)
Oladele, Samouel Olugbenga; Osundahunsi, Oluwatooyin F; Agbetoye, Leo A. S; Augusto, Pedro Esteves Duarte
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: CINÉTICA, FEIJÃO, HIDRATAÇÃO
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ABNT
OLADELE, Samouel Olugbenga et al. Hydration kinetics of Carioca beans at different pHs. Journal of Food Process Engineering, p. 1-7, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12908. Acesso em: 13 nov. 2025.
APA
Oladele, S. O., Osundahunsi, O. F., Agbetoye, L. A. S., & Augusto, P. E. D. (2018). Hydration kinetics of Carioca beans at different pHs. Journal of Food Process Engineering, 1-7. doi:10.1111/jfpe.12908
NLM
Oladele SO, Osundahunsi OF, Agbetoye LAS, Augusto PED. Hydration kinetics of Carioca beans at different pHs [Internet]. Journal of Food Process Engineering. 2018 ; 1-7.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12908
Vancouver
Oladele SO, Osundahunsi OF, Agbetoye LAS, Augusto PED. Hydration kinetics of Carioca beans at different pHs [Internet]. Journal of Food Process Engineering. 2018 ; 1-7.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12908
Artigo de periodico
Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration (2017)
Augusto, Pedro Esteves Duarte; Miano, Alberto Claudio
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: HIDRATAÇÃO, TREMOÇO
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ABNT
AUGUSTO, Pedro Esteves Duarte e MIANO, Alberto Claudio. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration. Journal of Food Process Engineering, v. 40, n. 3, 2017Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf. Acesso em: 13 nov. 2025.
APA
Augusto, P. E. D., & Miano, A. C. (2017). Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration. Journal of Food Process Engineering, 40( 3). doi:10.1111/jfpe.12428
NLM
Augusto PED, Miano AC. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration [Internet]. Journal of Food Process Engineering. 2017 ; 40( 3):[citado 2025 nov. 13 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf
Vancouver
Augusto PED, Miano AC. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration [Internet]. Journal of Food Process Engineering. 2017 ; 40( 3):[citado 2025 nov. 13 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf
Artigo de periodico
Hydration kinetics of cereal and pulses: new data and hypothesis evaluation (2017)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Pereira, Jéssica da Costa; Augusto, Pedro Esteves Duarte
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: CINÉTICA, HIDRATAÇÃO
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ABNT
MIANO, Alberto Claudio et al. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation. Journal of Food Process Engineering, v. 41, n. 1, p. 1-8, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12617. Acesso em: 13 nov. 2025.
APA
Miano, A. C., Sabadoti, V. D., Pereira, J. da C., & Augusto, P. E. D. (2017). Hydration kinetics of cereal and pulses: new data and hypothesis evaluation. Journal of Food Process Engineering, 41( 1), 1-8. doi:10.1111/jfpe.12617
NLM
Miano AC, Sabadoti VD, Pereira J da C, Augusto PED. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation [Internet]. Journal of Food Process Engineering. 2017 ; 41( 1): 1-8.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12617
Vancouver
Miano AC, Sabadoti VD, Pereira J da C, Augusto PED. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation [Internet]. Journal of Food Process Engineering. 2017 ; 41( 1): 1-8.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/jfpe.12617

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