A5103130905- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Food and Agricultural Sciences
- Sesame and Sesamin Research
- Agricultural and Food Sciences
- Biotechnology and Related Fields
- Magnetic and Electromagnetic Effects
- Nuts composition and effects
- Pineapple and bromelain studies
- Growth and nutrition in plants
- Polysaccharides Composition and Applications
- Freezing and Crystallization Processes
- Seed and Plant Biochemistry
- Nanocomposite Films for Food Packaging
- Coconut Research and Applications
- Banana Cultivation and Research
- Cassava research and cyanide
- Enzyme Production and Characterization
- Proteins in Food Systems
Universidade Federal de Campina Grande
2019-2024
Universidade Federal da Paraíba
2019-2020
The aim of this study was to investigate the effects heat-moisture treatment (HMT) on thermal, structural and morphological properties quinoa starch native Brazil (QSB). To assess influence HMT, QSB with 20% moisture heated (110 °C) at different times (1 h (HMT1), 2 (HMT2) 3 (HMT3)) in an electric oven. Process temperature during HMT influenced gelatinization temperatures enthalpy, making more resistant thermal processes. Different intensities were observed FTIR, however no new functional...
Abstract Background Pretreatments of drying can represent an alternative to minimize the negative aspect process on dry samples. Thus, influence ethanol (ET) and freezing (FG) as pretreatments was analyzed for slices papaya. The (5 mm) were submitted kinetics (60 °C 1.5 m s −1 ). Drying experimental data fitted using Page's model a diffusive with boundary condition types I III. Also thermophysical properties (thermal conductivity specific heat) determined finally, ultrasound‐assisted (40 kHz...
This study aimed to evaluate the influence of high hydrostatic pressure (HHP) pretreatment (200 MPa (HHP1) and 400 (HHP 2)) on drying plum slices physical, morphostructural total phenolic compounds its dust. Drying was carried out at a temperature 70°C an air velocity 2.0 m s−1. The application (HHP2) promoted 34% reduction in time (210 min), higher rate, variation effective diffusivity from 6.703 14.273 × 10−4 m2 min−1 between terms Check GAB model more suitable determine equilibrium...
Abstract The aim of the present study was to evaluate impact pulsed electric field (PEF) on structural, morphological, functional, textural and rheological properties red rice starch ( Oryza sativa ). 5 mm thick pastes were subjected PEF at 10 30 kV cm −1 with a pulse frequency 600 Hz for 90 s. responsible decreasing crystallinity, due damage caused during processing. spectra showed different intensities in bands close 1000 , characteristic region starch. PEF30 greater stability less...
Abstract The aim of this study is to investigate the effects isolated and/or combined enzymatic and annealing treatments on technological properties black rice starch. modification carried out through an process at 50 °C for 24 h, followed by action transglucosidase (25 kU mL −1 ). Enzymatic hydrolysis with improved as a result action, which resulted in 7.6%. size shape starch granules are not modified thermoenzymatic treatments, only agglomeration native transglucosidase. treatment promotes...
Acerola has acquired great importance due to its high vitamin C content and potential for industrialization. However, during processing, a quantity of waste (seed bagasse) is generated, mainly from pulp processing. These residues can be used as new sources food with added value contribute positively the reduction environmental impacts. Therefore, this research aimed add acerola by-product through development functional yogurt. To develop research, complete 2² Factorial Planning Response...
ABSTRACT Sesame is an oilseed that has low demand of water; it widely grown in tropical regions, but few studies had been conducted on its mineral nutrition. The objective this study was to evaluate physiological and production variables two sesame genotypes (BRS-Seda Preto) varying the organomineral fertilizer doses, via fertigation. were under field conditions during 2014/2015 dry season, agricultural area Lagoa Seca, PB, Brazil. subjected five doses (0, 30, 60, 90 120% nutritional...
Os Blends constituem-se como uma importante alternativa para o processamento de frutas, agregando maior valor econômico e nutricional ao produto. Objetivou-se através do presente estudo desenvolvimento um blend liofilizado à partir das polpas kiwi maracujá, avaliar as suas características físico-químicas. O duas frutas (in natura liofilizado) foram carcaterizados quanto aos seguintes parâmetros físico-químicos: teor umidade, atividade água, sólidos solúveis totais (SST), acidez total...
This study sought to evaluate starch from black and red rice modified by heat–moisture, investigating the extraction yield, amylose content, color, phenolic compounds. The water oil absorption capacity, whole milk zero lactose index, syneresis texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy. heat–moisture treatment (HMT) reduced yield with native having highest values for these parameters....
The aim of this study was to investigate the thin layer drying brown rice grains at different temperatures (35-75 °C), exploring its kinetics and thermodynamic properties. Black (30% b.u.) were subjected convective drying, experimental data analysis theoretical, semi-theoretical empirical models, parameters calculated. Increasing temperature accelerated shortening time required reach moisture balance. modified Page model by Cavalcanti-Mata showed excellent fit data, standing out for...
Sunflower almonds are widely marketed and have numerous technological applications. Through the drying process occurs reduction of water content product, a factor that contributes to increase its useful life. However, nutritional losses physical damage can also occur. In this context, objective study was evaluate effect different temperatures applied in on physical-chemical characteristics commercial sunflower almonds. Convective performed using 40, 50, 60 80 °C. Afterwards, samples before...