A5043565697- Polysaccharides Composition and Applications
- Agricultural and Food Sciences
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Growth and nutrition in plants
- Natural Compound Pharmacology Studies
- Spectroscopy and Chemometric Analyses
- Bee Products Chemical Analysis
- Pineapple and bromelain studies
- Food composition and properties
- Phytochemistry Medicinal Plant Applications
- Seed and Plant Biochemistry
- Proteins in Food Systems
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Medicinal Plant Extracts Effects
- Freezing and Crystallization Processes
- Polysaccharides and Plant Cell Walls
- Nuts composition and effects
- Microbial Metabolites in Food Biotechnology
- Peanut Plant Research Studies
- Banana Cultivation and Research
- Advances in Cucurbitaceae Research
- Botanical Research and Applications
Universidade Estadual Paulista (Unesp)
2020-2023
Instituto
2023
Instituto Federal Goiano
2018-2020
ABSTRACT The objective of this work was to perform foam-mat drying yellow mombin pulp, verifying the kinetics and mathematical modeling process, characterizing obtained product with respect physical chemical characteristics, compared fresh pulp. Foam-mat carried out aid foam agent Emustab®, at temperatures 50, 60, 70 80 °C. data were analyzed fitted four models (Wang & Singh, Verma, Page Midilli). Effective diffusion coefficient activation energy determined. Titratable acidity, pH,...
One of the factors that hinder usability Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims determine optimal foaming agent for this fruit, and evaluate physicochemical characteristics antioxidant activity dried cagaita powder (Eugenia dysenterica DC) in foam layers at temperatures 40, 50, 60, 70 °C. The effectiveness three agents various concentrations were tested, suitable identified based on a factorial analysis...
ABSTRACT Yellow mombin has high nutritional value but is very perishable. Foam mat drying a method that been widely used to preserve liquid and semi-solid powdered foods. In this context, the aim of study was determine desorption isotherms isosteric heat yellow (Spondias L.) foam for different conditions temperature water activity. Powdered pulp obtained by in forced-air oven regulated 60 ° C. The indirect static heat, whereas activity (aw) determined using Hygropalm-HP23AW-A analyzer. A...
A rapadura é elaborada a partir do caldo de cana-de-açúcar altamente concentrado e solidificado em blocos, variando forma peso. É um produto nutritivo fonte carboidratos como sacarose, frutose glicose, além minerais vitaminas. As amêndoas Baru possuem maior teor ácidos graxos insaturados menor saturados que amendoim castanha Brasil. Apesar nutritiva com grande potencial tecnológico, existem poucos estudos relacionados avaliação produtos obtidos da amêndoa baru. O presente estudo teve...
The cajá fruit stands out for its peculiar flavor, but little is known about physical, physical-chemical and nutritional characteristics. knowledge of seed biometrics, physicochemical composition provides information the conservation exploitation resources economic value, can be exploited by genetic improvement programs to obtain cultivars that provide fruits with important characteristics commercialization. Thus, it aimed evaluate we sought these considering samples from different trees /...
ABSTRACT The bitter melon (Momordica charantia) is an exotic fruit that has adapted very well to the Brazilian soils, and can be found on practically all regions. Several advantages related consumption of this reported, highlighting its antifungal activity, reduction glycemic indexes, also due content natural pigments, such as lycopene β-carotene, making it promising a functional food. Based demand for foods nature, research aimed at biometric characterization, physicochemical, bioactive...
The cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying becomes ideal. This study adjusted mathematic models pulp at different temperatures determine net diffusion coefficient activation energy this process. As layer has shorter time due greater exposure surface area air, it allows application lower dehydration temperatures, so used 40, 50, 60 70 °C, data observed were better fitted Midilli model....
<p>O mesocarpo de pequi é um coproduto que pode ser reutilizado através da extração substâncias como as pectinas. As pectinas podem usadas matéria-prima para a produção filmes biodegradáveis. O objetivo deste trabalho foi do e caracterização dessas substâncias, espectro infravermelho produzir filmes. A pectina realizada por esquema fatorial 2³, com variação nas condições concentração ácido cítrico (0,5; 0,75 0,8 M) no tempo (25; 50 75 min). grau esterificação das extraídas analisado...
Spondias mombin L. é um fruto nativo do Brasil, há uma variação da espécie nativa no Cerrado. Seus frutos são utilizados na produção de alimentos para fabricação geléias, sorvetes e sucos as folhas utilizadas medicina popular tratar doenças inflamatórias. Objetivou-se analisar o comportamento termodinâmico propriedades polpa cajá em pó diferentes temperaturas durante processo dessorção. A análise foi realizada pelo método dinâmico-gravimétrico. Os com atividade água entre 16,96 57,43 foram...
Pectin is a polysaccharide that can be applied to various food industry products modify the viscosity of food. The objective this work was optimize extraction pectin jabuticaba peel by modificating yield, galacturonic acid content (AUA), esterification (DE), (P), and neutral sugars (N). experiment performed using technique factorial planning complete experiments surface response analysis. reported through with coefficients determination (R²) 0.92, 0.91, 0.89, 0.88 0.90 for yield extraction,...
ABSTRACT Endive is a vegetable traditionally eaten as raw or cooked salad. It source of important nutritional compounds and one the procedures for its industrialization drying, which increases shelf life, preserves nutrients reduces losses due to microorganisms. This research evaluated drying kinetic endive leaves at different temperatures adjusted experimental data according mathematical models. The design was completely randomized in triplicate, with each sample unit being perforated...
Devido à alta perecibilidade da acerola, procedimentos que visem sua conservação e preservação de seus nutrientes contribuem para o melhor aproveitamento dessa fruta, como a técnica conhecida secagem em leito espuma, é simples adequada produtos líquidos pastosos. O método consiste na mistura polpa agentes formadores espuma e, seguida, desidratação bandejas dispostas secadores convencionais, possibilita desidratar tempos relativamente curtos secagem. Visando ao crescimento do público vegano,...
Aceitação sensorial de chips batata-doce elaborados com diferentes óleos e quantidades decrescentes cloreto sódio/Sensory acceptance of sweet potato developed with different oils and increasing sodium chloride quantities