Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review (2021)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/ijfs.15113
- Subjects: PROCESSAMENTO DE ALIMENTOS; ULTRASSOM; FRUTAS; HORTALIÇAS; COMPOSTOS FENÓLICOS; CAROTENOIDES; FLAVONOIDES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: International Journal of Food Science & Technology
- ISSN: 1365-262
- Volume/Número/Paginação/Ano: online, p. 1-20, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
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ABNT
ROJAS, Meliza Lindsay et al. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, p. 1-20, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15113. Acesso em: 21 maio 2024. -
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., & Augusto, P. E. D. (2021). Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. International Journal of Food Science & Technology, 1-20. doi:10.1111/ijfs.15113 -
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review [Internet]. International Journal of Food Science & Technology. 2021 ; 1-20.[citado 2024 maio 21 ] Available from: https://doi.org/10.1111/ijfs.15113 -
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review [Internet]. International Journal of Food Science & Technology. 2021 ; 1-20.[citado 2024 maio 21 ] Available from: https://doi.org/10.1111/ijfs.15113 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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- Thermal processing of food: challenges, innovations and opportunities. a position paper
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- Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin
- Rheological properties of tomato products
- The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields
- Other mass transfer unit operations enhanced by ultrasound
- A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum
Informações sobre o DOI: 10.1111/ijfs.15113 (Fonte: oaDOI API)
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