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1
Ultrasound processing of fruit and vegetable juices
Ultrasound processing of fruit and vegetable juices
Material Type:
Livro 		Adicionar ao Meu Espaço

Ultrasound processing of fruit and vegetable juices

Meliza L Rojas Alberto C Miano; Pedro Esteves Duarte Augusto

Daniela Bermudez-Aguirre, ed Ultrasound: advances in food processing and preservation Amsterdam: Elsevier, 2017 556 p. il

Amsterdam Elsevier 2017

Localização: ESALQ - Biblioteca Central    (PI 2862729 )(Acessar)

2
Other mass transfer unit operations enhanced by ultrasound
Other mass transfer unit operations enhanced by ultrasound
Material Type:
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Other mass transfer unit operations enhanced by ultrasound

Alberto C Miano Meliza L Rojas; Pedro Esteves Duarte Augusto

Daniela Bermudez-Aguirre, ed Ultrasound: advances in food processing and preservation Amsterdam: Elsevier, 2017 556 p. il

Amsterdam Elsevier 2017

Localização: ESALQ - Biblioteca Central    (PI 2862748 )(Acessar)

3
Improving the infrared drying and rehydration of potato slices using simple approaches perforations and ethanol
Improving the infrared drying and rehydration of potato slices using simple approaches perforations and ethanol
Material Type:
Artigo 		Adicionar ao Meu Espaço

Improving the infrared drying and rehydration of potato slices using simple approaches perforations and ethanol

Meliza L Rojas Isabela Silveira; Pedro Esteves Duarte Augusto

Journal of Food Process Engineering Oxford art. e13089, p. 1-7, April 2019

Oxford 2019

Item não circula. Consulte sua biblioteca.(Acessar)

4
The use of non-conventional technologies for processing tomato products high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields
The use of non-conventional technologies for processing tomato products high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields
Material Type:
Livro 		Adicionar ao Meu Espaço

The use of non-conventional technologies for processing tomato products high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields

Meliza L Rojas Alberto C Miano; Miriam T. K Kubo; Pedro Esteves Duarte Augusto

Porretta, Sebastiano, ed Tomato chemistry, industrial processing and product development Londres: The Royal Society of Chemistry, 2019 335 p

Londres The Royal Society of Chemistry 2019

Localização: ESALQ - Biblioteca Central    (PI 2935645 )(Acessar)

5
Rheological properties of tomato products
Rheological properties of tomato products
Material Type:
Livro 		Adicionar ao Meu Espaço

Rheological properties of tomato products

Miriam T. K Kubo Meliza L Rojas; Alberto C Miano; Pedro Esteves Duarte Augusto

Porretta, Sebastiano, ed Tomato chemistry, industrial processing and product development Londres: The Royal Society of Chemistry, 2019 335 p

Londres The Royal Society of Chemistry 2019

Localização: ESALQ - Biblioteca Central    (PI 2935627 )(Acessar)

6
Ultrasound processing to enhance the functionality of plant-based beverages and proteins
Ultrasound processing to enhance the functionality of plant-based beverages and proteins
Material Type:
Artigo 		Adicionar ao Meu Espaço

Ultrasound processing to enhance the functionality of plant-based beverages and proteins

Meliza L Rojas Mirian TK Kubo; Alberto C Miano; Pedro Esteves Duarte Augusto

Current Opinion in Food Science Amsterdam v. 48, art. 100939, p. 1-9, September 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

7
Effect of high-pressure homogenization on enzyme activity in juices
Effect of high-pressure homogenization on enzyme activity in juices
Material Type:
Livro 		Adicionar ao Meu Espaço

Effect of high-pressure homogenization on enzyme activity in juices

Meliza L. Rojas Mirian T. K Kubo; Alline A. L Tribst; Bruno R. C Leite Júnior; Pedro Esteves Duarte Augusto

Leite Júnior, Bruno and Tribst, Alline (eds.) Effect of high-pressure technologies on enzymes: science and applications Amsterdam : Elsevier, 2023 464 p

Amsterdam Elsevier 2023

Item não circula. Consulte sua biblioteca.(Acessar)

8
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
Material Type:
Artigo 		Adicionar ao Meu Espaço

Structural modification on potato tissue and starch using ethanol pre-treatment and drying process

Jaqueline Souza Guedes Karoline Costa dos Santos; Nanci Castanha da Silva; Meliza L Rojas; Manoel Divino Matta Junior; Dâmaris Carvalho Lima; Pedro Esteves Duarte Augusto

Food Structure Amsterdam v. 29, art. 100202, p 1-11, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

9
Food Rheology: A Practical Guide
Food Rheology: A Practical Guide
Material Type:
Livro 		Adicionar ao Meu Espaço

Food Rheology: A Practical Guide

Augusto, Pedro E. D. ; Rojas, Meliza L. ; Miano, Alberto C.

Milton: CRC Press 2024

Sem texto completo

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10
Engineering strategies for food fortification
Engineering strategies for food fortification
Material Type:
Artigo 		Adicionar ao Meu Espaço

Engineering strategies for food fortification

Miano, Alberto C ; Rojas, Meliza L

Current opinion in food science, 2023-06, Vol.51, p.101033, Article 101033 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

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Deste Autor:

  1. Augusto, P
  2. Rojas, M
  3. Miano, A
  4. Kubo, M
  5. Guedes, J

Neste Assunto:

  1. Life Sciences & Biomedicine
  2. Food Science & Technology
  3. Science & Technology
  4. Processamento De Alimentos
  5. Ultrasound

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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