A5014065054- Microencapsulation and Drying Processes
- Granular flow and fluidized beds
- Spectroscopy and Chemometric Analyses
- Advanced Chemical Sensor Technologies
- Agricultural and Food Sciences
- Food Drying and Modeling
- Rural Development and Agriculture
- Cyclone Separators and Fluid Dynamics
- Food, Nutrition, and Cultural Practices
- Mineral Processing and Grinding
- Phytochemistry and Biological Activities
- Advanced Surface Polishing Techniques
- Banana Cultivation and Research
- Natural product bioactivities and synthesis
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Polysaccharides Composition and Applications
- Phytochemistry and Bioactive Compounds
- Food Science and Nutritional Studies
- Edible Oils Quality and Analysis
- Sensory Analysis and Statistical Methods
- Bee Products Chemical Analysis
- Phytochemistry Medicinal Plant Applications
- Plant Surface Properties and Treatments
- Fermentation and Sensory Analysis
Universidade Federal de Lavras
2022-2025
Grape juice is popular for its taste and nutritional value, but due to high commercial it sometimes adulterated with apple juice, which contains naturally occurring sorbitol. This study used Fourier Transform Near-Infrared Spectroscopy (FT-NIR) alongside Artificial Neural Networks (ANN) detect sorbitol in grape aiming identify adulteration. Two key NIR spectral bands, 12400–7400 cm−1 6400–5500 cm−1, were strongly correlated concentration samples. The combination of FT-NIR ANN provided...
Isomaltulose, known as Palatinose, is a low-glycemic carbohydrate commonly used in prolonged sports activities. In the present work, isomaltulose was incorporated mango slices by standard osmotic dehydration (OD) and pulsed vacuum OD (PVOD) at 45°C. Vacuum applied during first 10 min of PVOD. Both fresh osmotically treated samples were convectively dried (60°C, 1.5 m/s). The osmodehydrated products evaluated concerning hygroscopic behavior, color parameters, volumetric shrinkage, ascorbic...
Extra virgin olive oil (EVOO) and avocado (AVO) are recognized for their unique sensory characteristics bioactive compounds. Declared blends with other vegetable oils legal, but undeclared mixing is a common type of fraud that can affect product quality commercialization. In this sense, study explored strategies to mitigate the influence lighting in order make digital image colorimetry (DIC) using smartphone more robust reliable predicting soybean content EVOO AVO blends. Calibration models...
Abstract In the fruit processing industry, a large volume of residue is generated, which usually discarded. However, residues may have appeal as functional ingredients due to presence bioactive compound. this study, drying acerola in medium‐sized conventional spouted bed was investigated. The characterized; vitamin C and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) were determined evaluate effect on compounds. To overcome difficulty material fluidization, mixture composed natura previously dried an...