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Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity
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magazinearticle 		Adicionar ao Meu Espaço

Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity

Alexandre, Allana Patrícia Santos ; Miano, Alberto Claudio ; Brandão, Teresa Ribeiro Silva ; Miller, Fátima Alves ; Fundo, Joana Freitas ; Calori‐Domingues, Maria Antonia ; Silva, Cristina Luisa Miranda ; Augusto, Pedro Esteves Duarte

Journal of food process engineering, 2018-12, Vol.41 (8), p.n/a [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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2
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
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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)

3
Physical properties of barley grains at hydration and drying conditions of malt production
Physical properties of barley grains at hydration and drying conditions of malt production
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Physical properties of barley grains at hydration and drying conditions of malt production

Carvalho, Gisandro Reis ; Polachini, Tiago Carregari ; Augusto, Pedro Esteves Duarte ; Telis‐Romero, Javier ; Bon, José

Journal of food process engineering, 2021-04, Vol.44 (4), p.n/a [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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4
Oat hydration kinetics at different temperatures evaluation, model, and validation
Oat hydration kinetics at different temperatures evaluation, model, and validation
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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)

5
Hydration kinetics of Carioca beans at different pHs
Hydration kinetics of Carioca beans at different pHs
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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)

6
Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention
Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention
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magazinearticle 		Adicionar ao Meu Espaço

Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

Badin, Emiliano Emanuel ; Augusto, Pedro Esteves Duarte ; Quevedo‐Leon, Roberto Agustín ; Ibarz, Albert ; Ribotta, Pablo Daniel ; Lespinard, Alejandro Rafael

Journal of food process engineering, 2023-01, Vol.46 (1), p.n/a [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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7
Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
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Hydration kinetics of cereal and pulses: New data and hypothesis evaluation

Miano, Alberto Claudio ; Sabadoti, Viviane Deroldo ; Pereira, Jéssica da Costa ; Augusto, Pedro Esteves Duarte

Journal of food process engineering, 2018-02, Vol.41 (1), p.n/a [Periódico revisado por pares]

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8
Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing
Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing
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Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing

Rojas, Meliza Lindsay ; Gomes, Bruna de Oliveira ; Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Augusto, Pedro Esteves Duarte

Journal of food process engineering, 2021-10, Vol.44 (10), p.n/a [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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9
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Material Type:
magazinearticle 		Adicionar ao Meu Espaço

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Gabrić, Domagoj ; Barba, Francisco ; Roohinejad, Shahin ; Gharibzahedi, Seyed Mohammad Taghi ; Radojčin, Milivoj ; Putnik, Predrag ; Bursać Kovačević, Danijela

Journal of food process engineering, 2018-02, Vol.41 (1), p.n/a [Periódico revisado por pares]

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10
Performance of UV Pasteurization with Quartz Glass Sleeve on Physicochemical Properties and Microbial Activity of Pineapple Juice
Performance of UV Pasteurization with Quartz Glass Sleeve on Physicochemical Properties and Microbial Activity of Pineapple Juice
Material Type:
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Performance of UV Pasteurization with Quartz Glass Sleeve on Physicochemical Properties and Microbial Activity of Pineapple Juice

Mansor, Atikah ; Shamsudin, Rosnah ; Mohd Adzahan, Noranizan ; Hamidon, Mohd Nizar

Journal of food process engineering, 2017-02, Vol.40 (1), p.np-n/a [Periódico revisado por pares]

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Deste Autor:

  1. Augusto, P
  2. Agbetoye, L
  3. Osundahunsi, O
  4. Oladele, S
  5. Fundo, J

Neste Assunto:

  1. Life Sciences & Biomedicine
  2. Engineering
  3. Food Science & Technology
  4. Science & Technology
  5. Technology

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

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