Different strategies for food drying process evaluation and improvement

• Grant number: 19/19307-5
• Support Opportunities: Scholarships in Brazil - Technical Training Program - Technical Training
• Start date: October 01, 2019
• End date: July 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Pedro Esteves Duarte Augusto
• Grantee: Isabela Silveira
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated research grant: 19/05043-6 - NewDRYING: new strategies to enhance food drying, AP.R

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CARVALHO, GISANDRO REIS; ROJAS, MELIZA LINDSAY; SILVEIRA, ISABELA; AUGUSTO, PEDRO ESTEVES DUARTE. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, v. 13, n. 11, p. 1984-1996, NOV 2020. (19/19307-5, 19/05043-6, 18/17844-0)