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1
Effect of ultrasound technology on structure, physical properties and lycopene in vitro accessibility in guava juice
Effect of ultrasound technology on structure, physical properties and lycopene in vitro accessibility in guava juice
Material Type:
Dissertação de Mestrado 		Adicionar ao Meu Espaço

Effect of ultrasound technology on structure, physical properties and lycopene in vitro accessibility in guava juice

Suarez Campoli, Stephanie

Biblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Escola Superior de Agricultura Luiz de Queiroz 2018-05-04

Acesso online. A biblioteca também possui exemplares impressos.

2
Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology changes in the viscoelastic properties
Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology changes in the viscoelastic properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology changes in the viscoelastic properties

Thiago S Leite Pedro Esteves Duarte Augusto; Marcelo Cristianini

Food Engineering Reviews New York v. 7, n. 2, p. 231-240, 2015

New York 2015

Acesso online

3
Multi-pass high pressure homogenization (MP-HPH) of tomato juice effect on the rheological properties
Multi-pass high pressure homogenization (MP-HPH) of tomato juice effect on the rheological properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Multi-pass high pressure homogenization (MP-HPH) of tomato juice effect on the rheological properties

G. S Ocanha Pedro Esteves Duarte Augusto; T. S Leite; M Cristianini

International Food Research Journal Selangor v. 3, n. 3, p. 1062-1067, 2016

Selangor 2016

Acesso online

4
Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice
Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice
Material Type:
Artigo 		Adicionar ao Meu Espaço

Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice

M. T. K Kubo S Curet; Pedro Esteves Duarte Augusto; L Boillereaux

Journal of Food Process Engineering Oxford art. e12815, p. 1-16, 2018

Oxford 2018

Item não circula. Consulte sua biblioteca.(Acessar)

5
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
Material Type:
Artigo 		Adicionar ao Meu Espaço

Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices

M. T. K Kubo S Curet; Pedro Esteves Duarte Augusto; L Boillereaux

Journal of Food Engineering Amsterdam v. 263, p. 366-379, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

6
Oat hydration kinetics at different temperatures evaluation, model, and validation
Oat hydration kinetics at different temperatures evaluation, model, and validation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Oat hydration kinetics at different temperatures evaluation, model, and validation

S. O Oladele L. A. S Agbetoye; O. F Osundahunsi; Pedro Esteves Duarte Augusto

Journal of Food Process Engineering Oxford art. e13159, p. 1-9, 2019

Oxford 2019

Item não circula. Consulte sua biblioteca.(Acessar)

7
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages
Material Type:
Artigo 		Adicionar ao Meu Espaço

Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages

M. T. K Kubo M. L Rojas; S Curet; L Boillereaux; Pedro Esteves Duarte Augusto

LWT - Food Science and Technology Amsterdam v. 89, p. 610-616, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

8
Hydration kinetics of Carioca beans at different pHs
Hydration kinetics of Carioca beans at different pHs
Material Type:
Artigo 		Adicionar ao Meu Espaço

Hydration kinetics of Carioca beans at different pHs

Samouel Olugbenga Oladele Oluwatooyin F Osundahunsi; Leo A. S Agbetoye; Pedro Esteves Duarte Augusto

Journal of Food Process Engineering Oxford art. e12908, p. 1-7, 2018

Oxford 2018

Item não circula. Consulte sua biblioteca.(Acessar)

9
Interaction between aluminium cans and beverages influence of catalytic ions, alloy and coating in the corrosion process
Interaction between aluminium cans and beverages influence of catalytic ions, alloy and coating in the corrosion process
Material Type:
Artigo 		Adicionar ao Meu Espaço

Interaction between aluminium cans and beverages influence of catalytic ions, alloy and coating in the corrosion process

Danillo S Soares Giovana Bolgar; Silvia T Dantas; Pedro Esteves Duarte Augusto; Beatriz M. C Soares

Food Packaging and Shelf Life Amsterdam v. 19, p. 56-65, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

10
Ozonation of whole wheat flour and wet milling effluent degradation of deoxynivalenol (DON) and rheological properties
Ozonation of whole wheat flour and wet milling effluent degradation of deoxynivalenol (DON) and rheological properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Ozonation of whole wheat flour and wet milling effluent degradation of deoxynivalenol (DON) and rheological properties

Allana P. S Alexandre Nanci Castanha; Maria Antonia Calori-Domingues; Pedro Esteves Duarte Augusto

Journal of Environmental Science and Health, Part B Philadelphia v. 52, n. 7, p. 516-524, 2017

Philadelphia 2017

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Augusto, P
  2. Boillereaux, L
  3. Curet, S
  4. Kubo, M
  5. Alexandre, A

Neste Assunto:

  1. Sucos De Frutas
  2. Ultrassom
  3. Inibidores De Enzimas
  4. Tecnologia De Micro-Ondas
  5. Micotoxinas

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

Buscando em bases de dados remotas. Favor aguardar.