Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel
Data de Publicação: | 2020 |
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Tipo de documento: | Tese |
Título da fonte: | Portal de Dados Abertos da CAPES |
Texto Completo: | <a href="https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10064753"/> |
id |
BRCRIS_a746b6444bd478502c8313a989a3396b |
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network_acronym_str |
CAPES |
network_name_str |
Portal de Dados Abertos da CAPES |
dc.title.pt-BR.fl_str_mv |
Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel |
title |
Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel |
spellingShingle |
Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel Citrus fruits. By-products. Drying intensification. Pretreatments. Frutos cítricos. Subprodutos. Intensificação da secagem. Pré-tratamentos |
title_short |
Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel |
title_full |
Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel |
title_fullStr |
Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel |
title_full_unstemmed |
Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel |
title_sort |
Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel |
topic |
Citrus fruits. By-products. Drying intensification. Pretreatments. Frutos cítricos. Subprodutos. Intensificação da secagem. Pré-tratamentos |
publishDate |
2020 |
format |
doctoralThesis |
url |
<a href="https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10064753"/> |
author_role |
author |
dc.publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS |
publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS |
instname_str |
UNIVERSIDADE FEDERAL DE LAVRAS |
dc.publisher.program.fl_str_mv |
CIÊNCIAS DOS ALIMENTOS |
dc.description.course.none.fl_txt_mv |
CIÊNCIAS DOS ALIMENTOS |
reponame_str |
Portal de Dados Abertos da CAPES |
collection |
Portal de Dados Abertos da CAPES |
spelling |
CAPESPortal de Dados Abertos da CAPESEmerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeelEmerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeelEmerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeelEmerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeelEmerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeelEmerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeelEmerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeelCitrus fruits. By-products. Drying intensification. Pretreatments.2020doctoralThesis<a href="https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10064753"/>authorUNIVERSIDADE FEDERAL DE LAVRASUNIVERSIDADE FEDERAL DE LAVRASUNIVERSIDADE FEDERAL DE LAVRASCIÊNCIAS DOS ALIMENTOSCIÊNCIAS DOS ALIMENTOSPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES |
_version_ |
1741889645591920640 |