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Filtros : "Journal of Food Process Engineering" "Financiado pela FAPESP" Limpar

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1 - 6 (6 registros)

  • 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

    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
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