
Pedro Augusto
109
Documents
Affiliations actuelles
- CentraleSupélec
- Université Paris-Saclay
- Laboratoire de Génie des Procédés et Matériaux (LGPM)
- Centre Européen de Biotechnologies et Bioéconomie (CEBB)
Identifiants chercheurs
Présentation
Full Professor of Université Paris-Saclay (France), CentraleSupélec, being the Vice-Director of the Chair of Biotechnology. Prof. Augusto works in the Centre Européen de Biotechnologie et de Bioéconomie (CEBB), campus of Pomacle, studying food and bioproducts processing, including Process Engineering and biomaterials. He is Associate Editor of Food Research International and board of Food and Bioprocess Technology. He was Associate Editor of International Journal of Food Engineering and Scientia Agricola, and Invited Editor of Current Opinion in Food Science. He is former Professor of the University of São Paulo (USP) and University of Campinas (UNICAMP), in Brazil.
Domaines de recherche
Alimentation et Nutrition
Génie des procédés
Publications
Publications
Sustainable material development : Harnessing the potential of Brewer's spent grainSYMPOSIUM Transdisciplinary research for a healthy planet, EXEBIO URCA, 2024, Reims, France
Communication dans un congrès
hal-04758299
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Developing ingredients for 3D-printing of food products for dysphagia: Dry Heating Treatment (DHT) to modify maize starch29o Congresso Brasileiro de Ciência e Tecnologia de Alimentos (CBCTA 2024), SBCTA, 2024, Florianopolis, Brazil
Communication dans un congrès
hal-04758308
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Development Of A More Resistant Starch-Based Cross-Linked Hydrogel For Tissue Engineering Applications24èmes Journées Françaises de Biologie des Tissus Minéralisés, Apr 2024, Bordeaux, France
Communication dans un congrès
hal-04758273
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Starch modification, rheology and 3D printing of foodsI Simpósio Reologia e Aplicação em Materiais Compósitos, University of São Paulo (USP, Brazil), Oct 2024, Pirassununga, Brazil
Communication dans un congrès
hal-04758264
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3D-Printed Milk Gels For Dysphagic Diets: Development Of Tailored Products With High Mineral Bioaccessibility29o Congresso Brasileiro de Ciência e Tecnologia de Alimentos (CBCTA 2024), SBCTA, 2024, Florianopolis, Brazil
Communication dans un congrès
hal-04758306
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Developing gelling ingredients to produce 3D-printed milk gels with tailored propertiesXXII Brazilian Materials Research Society (B-MRS) Meeting, Sep 2024, Santos, Brazil
Communication dans un congrès
hal-04758290
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Calcium-Fortified Fruit Snacks: The Consumer Perspective29o Congresso Brasileiro de Ciência e Tecnologia de Alimentos (CBCTA 2024), SBCTA, 2024, Florianapolis, Brazil
Communication dans un congrès
hal-04758316
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Migration of E-caprolactam and hexamethylenediamine from polyamide multilayer films after ultrasound processing24th IAPRI World Packaging Conference 2024, Jun 2024, Valencia, Spain
Communication dans un congrès
hal-04758279
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Emerging technologies to enhance starch performance: structure-process-properties relationships and food applicationsInternational Congress on Engineering and Food - ICEF14, Jun 2023, Nantes France, France
Communication dans un congrès
hal-04446401
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Physical processes to maximize milk cream hydrolysis: effect on fat structure and enzymatic hydrolysis15º Simpósio Latino Americano de Ciência de Alimentos (SLACAN 2023), Nov 2023, Campinas, Brazil. Anais do 15º Simpósio Latino Americano de Ciência de Alimentos (SLACAN 2023)
Poster de conférence
hal-04446567
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Development of a tool to imitate the fork method described by the International Dysphagia Diet Standardisation InitiativeInternational Congress on Engineering and Food - ICEF14, 2023, Jun 2023, Nantes France, France. Proceedings of the International Congress on Engineering and Food - ICEF14, 2023
Poster de conférence
hal-04446403
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Ultrasound-assisted hydrolysis kinetics of milk cream pre-treated by different physical processes.15º Simpósio Latino Americano de Ciência de Alimentos (SLACAN 2023), Nov 2023, Campinas, Brazil. Anais do 15º Simpósio Latino Americano de Ciência de Alimentos (SLACAN 2023)
Poster de conférence
hal-04446591
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KINETICS OF ANTHOCYANINS INCORPORATION WITH DIFFERENTS COLOURS INTO POTATO SLICES TREATED WITH PULSED ELECTRIC FIELD (PEF)15º Simpósio Latino Americano de Ciência de Alimentos (SLACAN 2023), Nov 2023, Campinas, Brazil. Anais do 15º Simpósio Latino Americano de Ciência de Alimentos (SLACAN 2023)
Poster de conférence
hal-04446576
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Hydrothermal processes applied to starch and flours: interests to design tailored functional and clean label ingredients, a review.International Congress on Engineering and Food - ICEF14, 2023, Jun 2023, Nantes France, France. Proceedings of the International Congress on Engineering and Food - ICEF14, 2023
Poster de conférence
hal-04446412
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COMBINED TREATMENT WITH ALKALINE HYDROGEN PEROXIDE AND ULTRASOUND TO INTENSIFY EXTRACTION OF PROTEINS FROM BREWER'S SPENT GRAIN15º Simpósio Latino Americano de Ciência de Alimentos (SLACAN 2023), Nov 2023, Campinas, Brazil. Anais do 15º Simpósio Latino Americano de Ciência de Alimentos (SLACAN 2023)
Poster de conférence
hal-04446562
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Food RheologyCRC Press, 1, 2023, 9780367685690. ⟨10.1201/9781003148722⟩
Ouvrages
hal-04425913
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Novel processing technologies to enhance starch functionalityStarch in Food: Structure, Function, and Applications, 2024, 9780323961035. ⟨10.1016/B978-0-323-96102-8.00019-X⟩
Chapitre d'ouvrage
hal-04583051
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Effect of high-pressure homogenization on enzyme activity in juicesEffect of High-Pressure Technologies on Enzymes, Elsevier, pp.269-298, 2023, 978-0-323-98386-0. ⟨10.1016/B978-0-323-98386-0.00001-4⟩
Chapitre d'ouvrage
hal-04440538
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3D Food PrintingSmart Food Industry: The Blockchain for Sustainable Engineering, 1, CRC Press, pp.185-207, 2023, 9781003231172. ⟨10.1201/9781003231172-13⟩
Chapitre d'ouvrage
hal-04440554
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Drying of roots and tubersDrying Technology in Food Processing, Elsevier, pp.587-628, 2023, 978-0-12-819895-7. ⟨10.1016/B978-0-12-819895-7.00018-3⟩
Chapitre d'ouvrage
hal-04440544
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How food structure influences the physical, sensorial, and nutritional quality of food productsFood Structure Engineering and Design for Improved Nutrition, Health and Well-Being, Elsevier, pp.113-138, 2022, 978-0-323-85513-6. ⟨10.1016/B978-0-323-85513-6.00012-8⟩
Chapitre d'ouvrage
hal-04440532
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Principles of unit operations in food processingde Souza Sant'Ana, Anderson. Quantitative Microbiology in Food Processing, John Wiley & Sons, Ltd, pp.68--83, 2016, 978-1-118-82307-1 978-1-118-75642-3. ⟨10.1002/9781118823071.ch3⟩
Chapitre d'ouvrage
hal-03825391
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A new prototype to perform the fork method of the International Dysphagia Diet Standardisation Initiative (IDDSI) in a texturometer2022
Autre publication scientifique
hal-03876131
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