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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
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: 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: 06 jun. 2024.
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 2024 jun. 06 ] 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 2024 jun. 06 ] Available from: https://doi.org/10.1111/jfpe.14187
Artigo de periodico
Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile (2021)
Ikeda, Natália Yumi ; Ambrosio, Carmen M. S; Miano, Alberto Claudio; Rosalen, Pedro L; Gloria, Eduardo Micotti da ; Alencar, Severino Matias de
Source: Molecules. Unidade: ESALQ
Subjects: ADITIVOS ALIMENTARES PARA ANIMAL, AGENTES ANTIMICROBIANOS, ANTIOXIDANTES, ESCHERICHIA COLI, LACTOBACILLUS, ÓLEOS ESSENCIAIS, PRÓPOLIS, SUÍNOS
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ABNT
IKEDA, Natália Yumi et al. Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile. Molecules, v. 26, p. 1-17, 2021Tradução . . Disponível em: https://doi.org/10.3390/molecules26154694. Acesso em: 06 jun. 2024.
APA
Ikeda, N. Y., Ambrosio, C. M. S., Miano, A. C., Rosalen, P. L., Gloria, E. M. da, & Alencar, S. M. de. (2021). Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile. Molecules, 26, 1-17. doi:10.3390/molecules26154694
NLM
Ikeda NY, Ambrosio CMS, Miano AC, Rosalen PL, Gloria EM da, Alencar SM de. Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile [Internet]. Molecules. 2021 ; 26 1-17.[citado 2024 jun. 06 ] Available from: https://doi.org/10.3390/molecules26154694
Vancouver
Ikeda NY, Ambrosio CMS, Miano AC, Rosalen PL, Gloria EM da, Alencar SM de. Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile [Internet]. Molecules. 2021 ; 26 1-17.[citado 2024 jun. 06 ] Available from: https://doi.org/10.3390/molecules26154694
Artigo de periodico
Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices (2021)
Miano, Alberto Claudio; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: AIPO, ULTRASSOM, VÁCUO, ETANOL, SECAGEM DE ALIMENTOS
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ABNT
MIANO, Alberto Claudio e ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. Ultrasonics Sonochemistry, v. 79, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2021.105779. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2021). Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. Ultrasonics Sonochemistry, 79, 1-9. doi:10.1016/j.ultsonch.2021.105779
NLM
Miano AC, Rojas ML, Augusto PED. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices [Internet]. Ultrasonics Sonochemistry. 2021 ; 79 1-9.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2021.105779
Vancouver
Miano AC, Rojas ML, Augusto PED. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices [Internet]. Ultrasonics Sonochemistry. 2021 ; 79 1-9.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2021.105779
Artigo de periodico
Automation of a mattson bean cooker:: A simple and a low-cost approach (2020)
Sabadoti, Viviane Deroldo ; Miano, Alberto Claudio; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: COZIMENTO, FEIJÃO, LENTILHA
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ABNT
SABADOTI, Viviane Deroldo e MIANO, Alberto Claudio e AUGUSTO, Pedro Esteves Duarte. Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14769. Acesso em: 06 jun. 2024.
APA
Sabadoti, V. D., Miano, A. C., & Augusto, P. E. D. (2020). Automation of a mattson bean cooker:: A simple and a low-cost approach. Journal of Food Processing and Preservation, 1-10. doi:10.1111/jfpp.14769
NLM
Sabadoti VD, Miano AC, Augusto PED. Automation of a mattson bean cooker:: A simple and a low-cost approach [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-10.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1111/jfpp.14769
Vancouver
Sabadoti VD, Miano AC, Augusto PED. Automation of a mattson bean cooker:: A simple and a low-cost approach [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-10.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1111/jfpp.14769
Artigo de periodico
Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source (2020)
Miano, Alberto Claudio ; Carvalho, Gisandro Reis de ; Sabadoti, Viviane Deroldo ; Anjos, Carlota Boralli Prudente dos; Godoy, Rodolfo; Augusto, Pedro Esteves Duarte
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: COMPOSIÇÃO QUÍMICA, GUANDU, LINHAGENS VEGETAIS, NUTRIÇÃO HUMANA, VALOR NUTRITIVO
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ABNT
MIANO, Alberto Claudio et al. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source. Journal of Food Processing and Preservation, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14517. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Carvalho, G. R. de, Sabadoti, V. D., Anjos, C. B. P. dos, Godoy, R., & Augusto, P. E. D. (2020). Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source. Journal of Food Processing and Preservation, 1-9. doi:10.1111/jfpp.14517
NLM
Miano AC, Carvalho GR de, Sabadoti VD, Anjos CBP dos, Godoy R, Augusto PED. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-9.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1111/jfpp.14517
Vancouver
Miano AC, Carvalho GR de, Sabadoti VD, Anjos CBP dos, Godoy R, Augusto PED. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-9.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1111/jfpp.14517
Parte de monografia/livro
Emerging Technologies for Noncarbonated Beverages Processing (2020)
Rojas, Meliza Lindsay ; Miano, Alberto Claudio; Aguilar, Karla; Augusto, Pedro Esteves Duarte
Source: Trends in non-alcoholic beverages. Unidade: ESALQ
Subjects: BEBIDAS NÃO ALCOÓLICAS, INDÚSTRIA DE BEBIDAS
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ABNT
ROJAS, Meliza Lindsay et al. Emerging Technologies for Noncarbonated Beverages Processing. Trends in non-alcoholic beverages. Tradução . Oxford: Academic Press; Elsevier, 2020. . Disponível em: https://doi.org/10.1016/B978-0-12-816938-4.00008-2. Acesso em: 06 jun. 2024.
APA
Rojas, M. L., Miano, A. C., Aguilar, K., & Augusto, P. E. D. (2020). Emerging Technologies for Noncarbonated Beverages Processing. In Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier. doi:10.1016/B978-0-12-816938-4.00008-2
NLM
Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. [citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
Vancouver
Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. [citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
Artigo de periodico
Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination (2019)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Science. Unidade: ESALQ
Subjects: FEIJÃO, GERMINAÇÃO, HIDRATAÇÃO, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO IONIZANTE, ULTRASSOM
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ABNT
MIANO, Alberto Claudio e SABADOTI, Viviane Deroldo e AUGUSTO, Pedro Esteves Duarte. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, v. 84, n. 11, p. 3179-3185, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14819. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2019). Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, 84( 11), 3179-3185. doi:10.1111/1750-3841.14819
NLM
Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1111/1750-3841.14819
Vancouver
Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1111/1750-3841.14819
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: 06 jun. 2024.
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 2024 jun. 06 ] 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 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.01.221
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: 06 jun. 2024.
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 2024 jun. 06 ] 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 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2018.11.015
Artigo de periodico
Gamma irradiation of common beans: effect on nutritional and technological properties (2019)
Lima, Dâmaris Carvalho; Miano, Alberto Claudio ; Augusto, Pedro Esteves Duarte ; Arthur, Valter
Source: LWT - Food Science and Technology. Unidades: ESALQ, CENA
Subjects: GRÃOS, FEIJÃO, LEGUMINOSAS DE GRÃO, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO GAMA, TECNOLOGIA DE ALIMENTOS, VALOR NUTRITIVO
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ABNT
LIMA, Dâmaris Carvalho et al. Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology, v. 116, p. 1-5, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108539. Acesso em: 06 jun. 2024.
APA
Lima, D. C., Miano, A. C., Augusto, P. E. D., & Arthur, V. (2019). Gamma irradiation of common beans: effect on nutritional and technological properties. LWT - Food Science and Technology, 116, 1-5. doi:10.1016/j.lwt.2019.108539
NLM
Lima DC, Miano AC, Augusto PED, Arthur V. Gamma irradiation of common beans: effect on nutritional and technological properties [Internet]. LWT - Food Science and Technology. 2019 ; 116 1-5.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.lwt.2019.108539
Vancouver
Lima DC, Miano AC, Augusto PED, Arthur V. Gamma irradiation of common beans: effect on nutritional and technological properties [Internet]. LWT - Food Science and Technology. 2019 ; 116 1-5.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.lwt.2019.108539
Artigo de periodico
Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties (2018)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Augusto, Pedro Esteves Duarte
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: ALTA TEMPERATURA, FEIJÃO, ULTRASSOM, COZIMENTO, PROCESSAMENTO DE ALIMENTOS
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ABNT
MIANO, Alberto Claudio e SABADOTI, Viviane Deroldo e AUGUSTO, Pedro Esteves Duarte. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties. Journal of Food Engineering, v. 225, p. 53-61, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.01.015. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2018). Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties. Journal of Food Engineering, 225, 53-61. doi:10.1016/j.jfoodeng.2018.01.015
NLM
Miano AC, Sabadoti VD, Augusto PED. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties [Internet]. Journal of Food Engineering. 2018 ; 225 53-61.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.01.015
Vancouver
Miano AC, Sabadoti VD, Augusto PED. Enhancing the hydration process of common beans by ultrasound and high temperatures: impact on cooking and thermodynamic properties [Internet]. Journal of Food Engineering. 2018 ; 225 53-61.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.01.015
Artigo de periodico
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics (2018)
Miano, Alberto Claudio; Saldaña, Erick; Campestrini, Luciano Henrique; Chiorato, Alisson Fernando; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidade: ESALQ
Subjects: VARIEDADES VEGETAIS, HIDRATAÇÃO, FEIJÃO
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ABNT
MIANO, Alberto Claudio et al. Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics. Food Research International, v. 107, p. 182-194, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.02.030. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Saldaña, E., Campestrini, L. H., Chiorato, A. F., & Augusto, P. E. D. (2018). Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics. Food Research International, 107, 182-194. doi:10.1016/j.foodres.2018.02.030
NLM
Miano AC, Saldaña E, Campestrini LH, Chiorato AF, Augusto PED. Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics [Internet]. Food Research International. 2018 ; 107 182-194.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.foodres.2018.02.030
Vancouver
Miano AC, Saldaña E, Campestrini LH, Chiorato AF, Augusto PED. Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics [Internet]. Food Research International. 2018 ; 107 182-194.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.foodres.2018.02.030
Artigo de periodico
Hydration kinetics of cereal and pulses: new data and hypothesis evaluation (2018)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Pereira, Jéssica da Costa; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: 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, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12617. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Sabadoti, V. D., Pereira, J. da C., & Augusto, P. E. D. (2018). 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. 2018 ; 41( 1): 1-8.[citado 2024 jun. 06 ] 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. 2018 ; 41( 1): 1-8.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1111/jfpe.12617
Artigo de periodico
Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties (2017)
Miano, Alberto Claudio; Pereira, Jéssica da Costa; Miatelo, Bruna; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidade: ESALQ
Subjects: CINÉTICA, MELÃO, ULTRASSOM
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ABNT
MIANO, Alberto Claudio et al. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties. Food Research International, v. 100, n. 1, p. 468-476, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.07.045. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Pereira, J. da C., Miatelo, B., & Augusto, P. E. D. (2017). Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties. Food Research International, 100( 1), 468-476. doi:10.1016/j.foodres.2017.07.045
NLM
Miano AC, Pereira J da C, Miatelo B, Augusto PED. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties [Internet]. Food Research International. 2017 ; 100( 1): 468-476.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.foodres.2017.07.045
Vancouver
Miano AC, Pereira J da C, Miatelo B, Augusto PED. Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties [Internet]. Food Research International. 2017 ; 100( 1): 468-476.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.foodres.2017.07.045
Artigo de periodico
Describing the sigmoidal behavior of roasted white lupin (Lupinus albus ) during hydration (2017)
Augusto, Pedro Esteves Duarte; Miano, Alberto Claudio
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: 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: 06 jun. 2024.
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 2024 jun. 06 ] 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 2024 jun. 06 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12428/epdf
Artigo de periodico
Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties (2017)
Miano, Alberto Claudio ; Ibarz, Albert; Augusto, Pedro Esteves Duarte
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: HIDRATAÇÃO, MILHO, GRÃOS, ULTRASSOM
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ABNT
MIANO, Alberto Claudio e IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, v. 197, p. 34-43, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.10.024. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Ibarz, A., & Augusto, P. E. D. (2017). Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, 197, 34-43. doi:10.1016/j.jfoodeng.2016.10.024
NLM
Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024
Vancouver
Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties [Internet]. Journal of Food Engineering. 2017 ; 197 34-43.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.10.024
Artigo de periodico
Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components (2016)
Miano, Alberto Claudio; Pereira, Jessica da Costa; Castanha, Nanci; Júnior, Manoel Divino da Matta; Augusto, Pedro Esteves Duarte
Source: Scientific Reports. Unidade: ESALQ
Subjects: FEIJÃO, GERMINAÇÃO, PROCESSAMENTO DE ALIMENTOS, HIDRATAÇÃO, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto Claudio et al. Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components. Scientific Reports, v. 6, 2016Tradução . . Disponível em: https://doi.org/10.1038/srep38996. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Pereira, J. da C., Castanha, N., Júnior, M. D. da M., & Augusto, P. E. D. (2016). Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components. Scientific Reports, 6. doi:10.1038/srep38996
NLM
Miano AC, Pereira J da C, Castanha N, Júnior MD da M, Augusto PED. Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components [Internet]. Scientific Reports. 2016 ; 6[citado 2024 jun. 06 ] Available from: https://doi.org/10.1038/srep38996
Vancouver
Miano AC, Pereira J da C, Castanha N, Júnior MD da M, Augusto PED. Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components [Internet]. Scientific Reports. 2016 ; 6[citado 2024 jun. 06 ] Available from: https://doi.org/10.1038/srep38996
Artigo de periodico
Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases (2016)
Miano, Alberto Claudio; Ibarz, Albert; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: MASSA, ULTRASSOM, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto Claudio e IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases. Ultrasonics Sonochemistry, v. 29, p. 413–419, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2015.10.020. Acesso em: 06 jun. 2024.
APA
Miano, A. C., Ibarz, A., & Augusto, P. E. D. (2016). Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases. Ultrasonics Sonochemistry, 29, 413–419. doi:10.1016/j.ultsonch.2015.10.020
NLM
Miano AC, Ibarz A, Augusto PED. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases [Internet]. Ultrasonics Sonochemistry. 2016 ; 29 413–419.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2015.10.020
Vancouver
Miano AC, Ibarz A, Augusto PED. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases [Internet]. Ultrasonics Sonochemistry. 2016 ; 29 413–419.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.ultsonch.2015.10.020
Artigo de periodico
Ultrasound pre-treatment enhances the carrot drying and rehydration (2016)
Ricce, Cinthia; Rojas, Meliza Lindsay ; Miano, Alberto Claudio ; Siche, Raul; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidade: ESALQ
Subjects: CENOURA, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RICCE, Cinthia et al. Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, v. 89, p. 701-708, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.09.030. Acesso em: 06 jun. 2024.
APA
Ricce, C., Rojas, M. L., Miano, A. C., Siche, R., & Augusto, P. E. D. (2016). Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, 89, 701-708. doi:10.1016/j.foodres.2016.09.030
NLM
Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED. Ultrasound pre-treatment enhances the carrot drying and rehydration [Internet]. Food Research International. 2016 ; 89 701-708.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.030
Vancouver
Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED. Ultrasound pre-treatment enhances the carrot drying and rehydration [Internet]. Food Research International. 2016 ; 89 701-708.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.030
Artigo de periodico
Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains (2015)
Miano, Alberto Claudio; García, Jorge Armando; Augusto, Pedro Esteves Duarte
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: TREMOÇO, MODELOS MATEMÁTICOS, HIDRATAÇÃO, MORFOLOGIA VEGETAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto Claudio e GARCÍA, Jorge Armando e AUGUSTO, Pedro Esteves Duarte. Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains. LWT - Food Science and Technology, v. 61, n. 2, p. 290–298, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.12.032. Acesso em: 06 jun. 2024.
APA
Miano, A. C., García, J. A., & Augusto, P. E. D. (2015). Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains. LWT - Food Science and Technology, 61( 2), 290–298. doi:10.1016/j.lwt.2014.12.032
NLM
Miano AC, García JA, Augusto PED. Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains [Internet]. LWT - Food Science and Technology. 2015 ; 61( 2): 290–298.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.032
Vancouver
Miano AC, García JA, Augusto PED. Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains [Internet]. LWT - Food Science and Technology. 2015 ; 61( 2): 290–298.[citado 2024 jun. 06 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.032

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