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Artigo de periodico
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying (2024)
Carvalho, Gisandro Reis ; Rojas, Meliza Lindsay; Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: CEVADA, ETANOL, HIDRATAÇÃO, MALTE, SECAGEM, ULTRASSOM
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ABNT
CARVALHO, Gisandro Reis et al. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, v. 377, p. 1-13, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2024.112098. Acesso em: 01 maio 2024.
APA
Carvalho, G. R., Rojas, M. L., Gomes, B. de O., & Augusto, P. E. D. (2024). Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, 377, 1-13. doi:10.1016/j.jfoodeng.2024.112098
NLM
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098
Vancouver
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098
Parte de monografia/livro
How food structure influences the physical, sensorial, and nutritional quality of food products (2023)
Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Food structure engineering and design for improved nutrition, health and well-being. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS, VALOR NUTRITIVO
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ABNT
ROJAS, Meliza Lindsay et al. How food structure influences the physical, sensorial, and nutritional quality of food products. Food structure engineering and design for improved nutrition, health and well-being. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-85513-6.00012-8. Acesso em: 01 maio 2024.
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., Carvalho, G. R., & Augusto, P. E. D. (2023). How food structure influences the physical, sensorial, and nutritional quality of food products. In Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier. doi:10.1016/B978-0-323-85513-6.00012-8
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 maio 01 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 maio 01 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Parte de monografia/livro
Drying of roots and tubers (2023)
Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Drying technology in food processing : unit operations and processing equipment in the food industry. Unidade: ESALQ
Subjects: RAÍZES E TUBÉRCULOS ALIMENTÍCIOS, SECAGEM DE ALIMENTOS
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ABNT
CARVALHO, Gisandro Reis et al. Drying of roots and tubers. Drying technology in food processing : unit operations and processing equipment in the food industry. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-12-819895-7.00018-3. Acesso em: 01 maio 2024.
APA
Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., Rojas, M. L., & Augusto, P. E. D. (2023). Drying of roots and tubers. In Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier. doi:10.1016/B978-0-12-819895-7.00018-3
NLM
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 maio 01 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Vancouver
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 maio 01 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
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: 01 maio 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 maio 01 ] 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 maio 01 ] Available from: https://doi.org/10.1111/jfpe.14187
Artigo de periodico
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review (2021)
Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Augusto, Pedro Esteves Duarte
Source: International Journal of Food Science & Technology. Unidade: ESALQ
Subjects: PROCESSAMENTO DE ALIMENTOS, ULTRASSOM, FRUTAS, HORTALIÇAS, COMPOSTOS FENÓLICOS, CAROTENOIDES, FLAVONOIDES
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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: 01 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 01 ] 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 01 ] Available from: https://doi.org/10.1111/ijfs.15113
Artigo de periodico
Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics (2021)
Santos, Karoline Costa dos; Guedes, Jaqueline Souza ; Rojas, Meliza Lindsay; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: CENOURA, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
SANTOS, Karoline Costa dos et al. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics Sonochemistry, v. 70, p. 1-14, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2020.105304. Acesso em: 01 maio 2024.
APA
Santos, K. C. dos, Guedes, J. S., Rojas, M. L., Carvalho, G. R., & Augusto, P. E. D. (2021). Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics Sonochemistry, 70, 1-14. doi:10.1016/j.ultsonch.2020.105304
NLM
Santos KC dos, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. Ultrasonics Sonochemistry. 2021 ; 70 1-14.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
Vancouver
Santos KC dos, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments:: Effect on product structure, quality, energy consumption, drying and rehydration kinetics [Internet]. Ultrasonics Sonochemistry. 2021 ; 70 1-14.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.ultsonch.2020.105304
Artigo de periodico
Emerging technologies to enhance starch performance (2021)
Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: AMIDO, HOMOGENEIZAÇÃO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
MANIGLIA, Bianca Chieregato et al. Emerging technologies to enhance starch performance. Current Opinion in Food Science, v. 37, p. 26-36, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.09.003. Acesso em: 01 maio 2024.
APA
Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2021). Emerging technologies to enhance starch performance. Current Opinion in Food Science, 37, 26-36. doi:10.1016/j.cofs.2020.09.003
NLM
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
Vancouver
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
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
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: 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: 01 maio 2024.
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 2024 maio 01 ] 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 2024 maio 01 ] Available from: https://doi.org/10.1111/jfpe.13822
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: 01 maio 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 maio 01 ] 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 maio 01 ] Available from: https://doi.org/10.1016/j.ultsonch.2021.105779
Artigo de periodico
Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin (2020)
Rojas, Meliza Lindsay ; Silveira, Isabela ; Augusto, Pedro Esteves Duarte
Source: Food and Bioproducts Processing. Unidade: ESALQ
Subjects: ABÓBORA, CAROTENOIDES, ETANOL, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e SILVEIRA, Isabela e AUGUSTO, Pedro Esteves Duarte. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing, v. 119, p. 20-30, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2019.10.008. Acesso em: 01 maio 2024.
APA
Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2020). Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing, 119, 20-30. doi:10.1016/j.fbp.2019.10.008
NLM
Rojas ML, Silveira I, Augusto PED. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin [Internet]. Food and Bioproducts Processing. 2020 ; 119 20-30.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.fbp.2019.10.008
Vancouver
Rojas ML, Silveira I, Augusto PED. Ultrasound and ethanol pre-treatments to improve convective drying: drying, rehydration and carotenoid content of pumpkin [Internet]. Food and Bioproducts Processing. 2020 ; 119 20-30.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.fbp.2019.10.008
Artigo de periodico
Ethanol pre-treatment to ultrasound-assisted convective drying of apple (2020)
Rojas, Meliza Lindsay ; Augusto, Pedro Esteves Duarte ; Carcel, J. A
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e CARCEL, J. A. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, v. 61, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102328. Acesso em: 01 maio 2024.
APA
Rojas, M. L., Augusto, P. E. D., & Carcel, J. A. (2020). Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, 61, 1-12. doi:10.1016/j.ifset.2020.102328
NLM
Rojas ML, Augusto PED, Carcel JA. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Vancouver
Rojas ML, Augusto PED, Carcel JA. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Artigo de periodico
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin (2020)
Carvalho, Gisandro Reis ; Rojas, Meliza Lindsay; Silveira, Isabela ; Augusto, Pedro Esteves Duarte
Source: Food and Bioprocess Technology. Unidade: ESALQ
Subjects: ABÓBORA, ETANOL, PROCESSAMENTO DE ALIMENTOS, SECAGEM DE ALIMENTOS, VISCOELASTICIDADE DAS ESTRUTURAS
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ABNT
CARVALHO, Gisandro Reis et al. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, v. 13, p. 1984-1996, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11947-020-02542-6. Acesso em: 01 maio 2024.
APA
Carvalho, G. R., Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2020). Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, 13, 1984-1996. doi:10.1007/s11947-020-02542-6
NLM
Carvalho GR, Rojas ML, Silveira I, Augusto PED. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin [Internet]. Food and Bioprocess Technology. 2020 ; 13 1984-1996.[citado 2024 maio 01 ] Available from: https://doi.org/10.1007/s11947-020-02542-6
Vancouver
Carvalho GR, Rojas ML, Silveira I, Augusto PED. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin [Internet]. Food and Bioprocess Technology. 2020 ; 13 1984-1996.[citado 2024 maio 01 ] Available from: https://doi.org/10.1007/s11947-020-02542-6
Artigo de periodico
Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin (2020)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte ; Cárcel, Juan Andrés
Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CENOURA, COR, ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e CÁRCEL, Juan Andrés. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10830. Acesso em: 01 maio 2024.
APA
Rojas, M. L., Augusto, P. E. D., & Cárcel, J. A. (2020). Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, 1-12. doi:10.1002/jsfa.10830
NLM
Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-12.[citado 2024 maio 01 ] Available from: https://doi.org/10.1002/jsfa.10830
Vancouver
Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-12.[citado 2024 maio 01 ] Available from: https://doi.org/10.1002/jsfa.10830
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 01 maio 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 maio 01 ] 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 maio 01 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
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: 01 maio 2024.
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 2024 maio 01 ] 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 2024 maio 01 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 01 maio 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 maio 01 ] 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 maio 01 ] Available from: https://doi.org/10.1016/j.ultsonch.2018.11.015
Artigo de periodico
Evaluating the Guo-Campanella viscoelastic model (2018)
Augusto, Pedro Esteves Duarte; Miano, Alberto C; Rojas, Meliza Lindsay
Source: Journal of Texture Studies. Unidade: ESALQ
Subjects: REOLOGIA, TEXTURA, VISCOELASTICIDADE DAS ESTRUTURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e MIANO, Alberto C e ROJAS, Meliza Lindsay. Evaluating the Guo-Campanella viscoelastic model. Journal of Texture Studies, v. 49, p. 121-128, 2018Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12297. Acesso em: 01 maio 2024.
APA
Augusto, P. E. D., Miano, A. C., & Rojas, M. L. (2018). Evaluating the Guo-Campanella viscoelastic model. Journal of Texture Studies, 49, 121-128. doi:10.1111/jtxs.12297
NLM
Augusto PED, Miano AC, Rojas ML. Evaluating the Guo-Campanella viscoelastic model [Internet]. Journal of Texture Studies. 2018 ; 49 121-128.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/jtxs.12297
Vancouver
Augusto PED, Miano AC, Rojas ML. Evaluating the Guo-Campanella viscoelastic model [Internet]. Journal of Texture Studies. 2018 ; 49 121-128.[citado 2024 maio 01 ] Available from: https://doi.org/10.1111/jtxs.12297
Artigo de periodico
Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties (2018)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: ABÓBORA, CINÉTICA, ETANOL, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, v. 233, p. 17-27, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.03.028. Acesso em: 01 maio 2024.
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, 233, 17-27. doi:10.1016/j.jfoodeng.2018.03.028
NLM
Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028
Vancouver
Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028
Artigo de periodico
Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility (2018)
Campoli, Stephanie Suarez; Rojas, Meliza Lindsay; Amaral, Jose Eduardo Pedroso Gomes do; Canniatti-Brazaca, Solange Guidolin; Augusto, Pedro Esteves Duarte
Source: Food Chemistry. Unidade: ESALQ
Subjects: GOIABA, SUCOS DE FRUTAS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAMPOLI, Stephanie Suarez et al. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, v. 268, p. 594-601, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.06.127. Acesso em: 01 maio 2024.
APA
Campoli, S. S., Rojas, M. L., Amaral, J. E. P. G. do, Canniatti-Brazaca, S. G., & Augusto, P. E. D. (2018). Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, 268, 594-601. doi:10.1016/j.foodchem.2018.06.127
NLM
Campoli SS, Rojas ML, Amaral JEPG do, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility [Internet]. Food Chemistry. 2018 ; 268 594-601.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.foodchem.2018.06.127
Vancouver
Campoli SS, Rojas ML, Amaral JEPG do, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility [Internet]. Food Chemistry. 2018 ; 268 594-601.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.foodchem.2018.06.127
Artigo de periodico
Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin (2018)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ABÓBORA, ÁGUA, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, TRANSPORTE DE MASSA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin. LWT - Food Science and Technology, v. 93, p. 102-108, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.03.031. Acesso em: 01 maio 2024.
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin. LWT - Food Science and Technology, 93, 102-108. doi:10.1016/j.lwt.2018.03.031
NLM
Rojas ML, Augusto PED. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin [Internet]. LWT - Food Science and Technology. 2018 ; 93 102-108.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.lwt.2018.03.031
Vancouver
Rojas ML, Augusto PED. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin [Internet]. LWT - Food Science and Technology. 2018 ; 93 102-108.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.lwt.2018.03.031

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