Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties (2017)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2017.07.045
- Subjects: CINÉTICA; MELÃO; ULTRASSOM
- Keywords: Acidificação; Transferência de massa; Viscoelasticidade
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 100, n. 1, p. 468-476, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
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: 24 abr. 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 abr. 24 ] 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 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2017.07.045 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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- Other mass transfer unit operations enhanced by ultrasound
Informações sobre o DOI: 10.1016/j.foodres.2017.07.045 (Fonte: oaDOI API)
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