Zobrazeno 1 - 10
of 178
pro vyhledávání: '"Pedro Esteves Duarte Augusto"'
Publikováno v:
Scientia Agropecuaria, Vol 12, Iss 2 (2021)
This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Ra
Externí odkaz:
https://doaj.org/article/f490bcb51afe4a94b3c91d7b3dc49659
Autor:
Karoline Costa Santos, Jaqueline Souza Guedes, Meliza Lindsay Rojas, Gisandro Reis Carvalho, Pedro Esteves Duarte Augusto
Publikováno v:
Ultrasonics Sonochemistry, Vol 70, Iss , Pp 105304- (2021)
Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both processing and product quality. The ultrasound in water treatment resulted in cellular swelling and small impact on texture. Differently, t
Externí odkaz:
https://doaj.org/article/5678479717e94d8bbd3f7a99826d651a
Publikováno v:
Scientia Agropecuaria, Vol 7, Iss 2, Pp 145-150 (2016)
Enzymes are protein complexes compounds widely studied and used due to their ability to catalyze reactions. The food processing mainly a ims the inactivation of enzymes due to various undesirable effects. However, there are many processes that can be
Externí odkaz:
https://doaj.org/article/abb1cc508fcb4f938fe1e9079a2ba0dc
Autor:
Claudia Regina Gonçalves Pinho, Mark Alexandrow Franchi, Pedro Esteves Duarte Augusto, Marcelo Cristianini
Publikováno v:
Brazilian Journal of Food Technology, Vol 14, Iss 3, Pp 232-240 (2011)
A tecnologia de homogeneização a alta pressão (HAP) tem sido estudada por diversos autores como metodologia não térmica para a conservação de alimentos líquidos. Entretanto, o perfil do fluido durante o processo, assim como os mecanismos de i
Externí odkaz:
https://doaj.org/article/926c1f6be47746e99280608a6f3241d5
Autor:
Fernanda Bez de Góes, Fernando José de Góes, Welliton Donizeti Popolim, Alline Artigiani Lima Tribs, Pedro Esteves Duarte Augusto
Publikováno v:
Rasbran, Vol 3, Iss 1 (2014)
Apesar do crescimento do mercado de produtos diet e light no Brasil, pouco se sabe sobre o nível de conhecimento desses produtos por parte de seus consumidores. O presente trabalho teve por objetivo avaliar o nível de conhecimento do consumidor de
Externí odkaz:
https://doaj.org/article/11d57534273e477394dfb6200a08f415
Autor:
Carla I. A. La Fuente, Larissa do Val Siqueira, Pedro Esteves Duarte Augusto, Carmen C. Tadini
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Autor:
Shuji Adachi, Turkan Aktas, Ilknur Alibas, Shahrin Hisham Amirnordin, C. Anandharamakrishnan, Serenay Asik Aygun, Lyes Bennamoun, Michele Nehemy Berteli, Ahmmad Shukrie Md Yudin, Bruna Sousa Bitencourt, Enise Betül Bolat, Gisandro Reis Carvalho, Cuneyt Dincer, M. Dorfeshan, Pedro Esteves Duarte Augusto, Zafer Erbay, Can Ertekin, Hajar Essalhi, Jaqueline Souza Guedes, Martin Hinderlich, Mina Homayoonfal, Seid Mahdi Jafari, Tugce Atbakan Kalkan, Reinhard Kohlus, Narjes Malekjani, S. Mehrzad, Mohd Faizal Mohideen Batcha, J.A. Moses, A.S. Mujumdar, Eoin Murphy, Macmanus Chinenye Ndukwu, Eibhlís M. O'Connor, Emmet O'Reilly, Takenobu Ogawa, Carlos Eduardo Orrego, Zhongli Pan, Gopesh Patel, Sumit Sudhir Pathak, Abhipriya Patra, Nádia Rosa Pereira, P.V.V.P. Prudhvi, G.S.V. Raghavan, Navin K. Rastogi, Meliza Lindsay Rojas, Thomas Rupp, Natalia Salgado, Pelin Salum, Karoline Costa Santos, Luisa Fernanda Sarmiento, Shivanand S. Shirkole, Akshay D. Sonawane, Fatemeh Poureshmanan Talemy, Ayhan Topuz, Mathias Trojosky, Chandrasekar Venkitasamy, Marcel Wettring, K.S. Yoha, Ahmad Ziaee, Roshanak Zolqadri
Publikováno v:
Drying Technology in Food Processing ISBN: 9780128198957
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f2bc527335f2e3916dd7e7dc2d6ec68
https://doi.org/10.1016/b978-0-12-819895-7.01002-6
https://doi.org/10.1016/b978-0-12-819895-7.01002-6
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Autor:
Alan Giovanini de Oliveira Sartori, Ana Sofia Martelli Chaib Saliba, Bruna Sousa Bitencourt, Jaqueline Souza Guedes, Larissa Catelli Rocha Torres, Severino Matias de Alencar, Pedro Esteves Duarte Augusto
Publikováno v:
Innovative Food Science & Emerging Technologies. 84:103289