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1
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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Ozonation of Adzuki beans (Vigna angularis) effect on the hydration kinetics, phenolic compounds and antioxidant capacity

A. P. S Alexandre A. C Miano; T. R. S Brandão; F. A Miller; J. F Fundo; Maria Antonia Calori Domingues; C. L. M Silva; Pedro Esteves Duarte Augusto

Journal of Food Process Engineering Oxford art. e12893, p. 1-6, 2018

Oxford 2018

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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

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3
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

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4
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

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por este autor/creador:

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

con este tema:

  1. Hidratação
  2. Feijão
  3. Cinética
  4. Antioxidantes
  5. Tecnologia De Micro-Ondas

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