A5004062847- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Postharvest Quality and Shelf Life Management
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Agricultural and Food Sciences
- Nanocomposite Films for Food Packaging
- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Polysaccharides and Plant Cell Walls
- Food Chemistry and Fat Analysis
- Food composition and properties
- Growth and nutrition in plants
- Freezing and Crystallization Processes
- Botanical Research and Applications
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Advanced Scientific Research Methods
- biodegradable polymer synthesis and properties
- Magnetic and Electromagnetic Effects
- Plant Stress Responses and Tolerance
- Potato Plant Research
- Fermentation and Sensory Analysis
- Adsorption, diffusion, and thermodynamic properties of materials
- Hibiscus Plant Research Studies
Universidade Estadual Paulista (Unesp)
2016-2025
Exact Sciences (United States)
2022
Centro Universitário de Rio Preto
2015-2018
Physical Sciences (United States)
2015
Universidade Estadual de Campinas (UNICAMP)
1995
The goal of this study was to evaluate the effect edible coating pre-treatments on retention provitamin A during pumpkin drying. coatings used were based native and modified maize cassava starch. To effects these coatings, slices 'Dry Rajada' dried at 70 °C both with without starch applied 30 80–90 °C. Carotenoid content determined through HPLC using a C30 column. Significant losses (12–15%) trans-α-carotene trans-β-carotene observed when coating. improvement carotenoid for dehydrated that...
The effects of the sucrose and calcium lactate concentrations on osmotic dehydration kinetics pineapple, diffusivity each component were investigated. color, water activity, texture fruit composition also evaluated. Osmotic was carried out using 40% 50% solutions with added 0%, 2% or 4% for 1, 2, 4 6 h processing time. In general, gain in greater samples submitted to higher concentrations. greatest contents (≈90 mg/100 g) reached after impregnation both containing lactate. addition solution...
The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world their bioactive phenolic compounds. drying process BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative quantitative changes composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-ols proanthocyanidins). raisins pre-treatment preserved more anthocyanins proanthocyanidins...
This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, an emulsifier blend) evaluated their effects on kinetics, color, carotenoid retention, solubility mango pulp powder. Fick's model was able to represent kinetics. The agents high temperatures enhanced retention. explained by greater effective water diffusion coefficients that allowed obtaining products with low moisture contents activities in short processing times up 3 h,...
This study investigated thermal intermittence in apple drying, conducted two stages, and its effect on energy consumption, drying kinetics, color chlorogenic acid retention. The consumption was measured using an analyzer calculated through balance. results indicate intermittent advantages, such as improvement effective diffusivities rates, a consequent reduction the total processing time (35%) no impairment of parameters measures showed 17% savings, which could have been higher if insulation...
ABSTRACT Composite films in coacervation condition offer an alternative to change properties of protein‐based films, and they present potential applications such as inclusion, stabilization, release bioactive compounds foods. Maximum interactions between soy protein isolate (SPI) (5%) high methoxyl pectin (PEC) (0.5, 1, 1.5, 2%), by zeta analysis, are found at a pH 3. The transparency the SPI is lost this pH. When PEC added elasticity, solubility, permeability water vapor not significantly...
Summary The effect of time exposure, solution concentration and temperature on the osmotic banana (slices 11 mm thickness) was studied in aqueous sucrose solutions. selectivity cellular tissues reduced by steam blanching slices before treatment. Effective diffusion coefficients for loss water increase content were determined according to Fick's Law applied a two‐dimensional body; calculated basis various components liquid phase impenetrating fruit. These revealed values similar binary pure