A5052334120- Agricultural and Food Sciences
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Food composition and properties
- Polysaccharides Composition and Applications
- Freezing and Crystallization Processes
- Postharvest Quality and Shelf Life Management
- Polysaccharides and Plant Cell Walls
- Food Chemistry and Fat Analysis
- Soil Management and Crop Yield
- Seed Germination and Physiology
- Growth and nutrition in plants
- Microbial Inactivation Methods
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Peanut Plant Research Studies
- Sensory Analysis and Statistical Methods
- Natural Compound Pharmacology Studies
- Rice Cultivation and Yield Improvement
- Banana Cultivation and Research
- Nanocomposite Films for Food Packaging
- Biochemical effects in animals
- Marine and Offshore Engineering Studies
Universidade Federal de Campina Grande
2018-2025
Universidade Federal do Rio Grande do Norte
2020
Centro Universitário do Rio Grande do Norte
2020
Federal Institute of Education, Science and Technology Alagoas
2020
The processing of mangosteen yields a substantial volume waste material. One efficient method for harnessing the potential peels is through their exposure to drying process. This study investigated pre-treatment methods, ethanol (E), blanching (B), and vacuum pulsing (V), individually in combination, mitigate effects temperature during peel. were dryied, three different models employed fit experimental data: empirical Page Midilli, diffusive model with type I boundary conditions. combination...
ABSTRACT Controlled germination is a simple low-cost procedure to improve the nutritional, functional and sensory quality of seeds intended for food. Germination conditions directly influence final composition sprout, being mainly function process time. Thus, aim was examine effects periods on nutritional properties lima bean varieties ‘Orelha-de-Vó Preta’, ‘Raio-de-Sol’, ‘Branca’, ‘Raio-de-Sol Grande’. The water content, proteins, starch, total reducing sugars, phenolic compounds, tannins,...
ABSTRACT Numerous native fruits with technological, nutritional, and economic potential remain largely unexplored in Brazil. Among these is the facheiro fruit ( Pilosocereus pachycladus F. Ritter), a tree‐like cactus to Brazilian semi‐arid region. When ripe, this yields dark purple pulp characterized by mildly sweet slightly acidic flavor. This study aimed produce characterize powders derived from pulp. The were prepared different hydrocolloids—carboxymethylcellulose (CMC), guar gum, xanthan...
The fruit processing agroindustry generates waste, mainly composed of peels, which are often discarded but can be utilized as ingredients for developing new food products. However, their high perishability requires the application preservation techniques, such drying, not only extends shelf life also adds value and enables conversion into flour, expanding applications. This study evaluated convective drying pineapple peels flour production, analyzing bioactive, physical, thermal properties....
Jackfruit residues represent 70% of the total by-products generated from processing fruit. The seeds, which are composed proteins, fibers, and starch, widely used in human nutrition; however, its potential animal nutrition should be further investigated. Thus, objective was to study protein enrichment jackfruit seeds by semi-solid fermentation using Saccharomyces cerevisiae applying an experimental design verify effects yeast concentration (1, 3, 5%) process temperature (30, 35, 40 °C) on...
Abstract Trapiá ( Crataeva tapia L.) is an edible, arboreal fruit species found in Brazil, of which the pulp suitable for industrialization. The residual peel and seeds are sources bioactive compounds can be used after appropriate treatment. Such parts have been introduced as ingredients various applications to reduce waste agricultural production take advantage presence nutrients, but make them viable industrial use, moisture content product should reduced, enabling it conserved at room...
The aim of this study was to evaluate the effect drying temperature on quality pomegranate peel (PPF) and seed (PSF) flours. flours were obtained after at temperatures 50, 60 70 °C until they reached hygroscopic equilibrium, crushed characterized in terms phenolic compound profile, antioxidant activity behaviour using water adsorption isotherms. Seventeen individual compounds identified, quantified PSF 21 PPF, with PPF having a higher content capacity compared PSF; there an influence profile...
Germinated peanuts are an excellent source of bioactive phytochemicals, such as stilbenes and flavonoids, known for their antioxidant properties. Therefore, this study aimed to produce germinated peanut flours from three different cultivars (BR1, BRS Havana, L7 Vermelho) using convective drying at 70 °C. The were then evaluated activity, phenolic mineral profiles, well color. Additionally, examined the degradation kinetics total compounds during a 16-day storage period. results showed that...
Gum and mucilage from seeds fruits are objects of study because they have characteristics high viscosity at low concentrations gelling properties, which useful for modifying the texture stabilizing products in food industry. Chia okra polysaccharide gums their composition, makes them an interesting target use composition foods that require enhancers stabilizers. The present investigated influence dehydration temperature on chia powder obtained different temperatures. mucilages were extracted...
The combination of fruit pulps from different species, in addition to multiplying the offer flavors, aromas and textures, favors nutritional spectrum diversity bioactive principles. objective was evaluate compare physicochemical characteristics, compounds, profile phenolic compounds vitro antioxidant activity three species tropical red fruits (acerola, guava pitanga) blend produced combination. showed significant values with emphasis on acerola, which had highest levels all parameters,...
This article aims to carry out experiments on water absorption by husked red rice, at constant temperatures of 28, 40 and 50 °C. The description the kinetics, as well analyses distribution volumetric expansion each grain, a given instant, was done using diffusion model. In order for model be close possible real physical situation, mesh necessary numerically solve equation generated from photograph grain. Thus, written in Boundary-Fitted Coordinates (BFC). solution generalized coordinates...
Pepper (Capsicum spp.) is among the oldest and most cultivated crops on planet. Its fruits are widely used as natural condiments in food industry for their color, flavor, pungency properties. Peppers have abundant production; other hand, perishable, deteriorating within a few days after harvesting. Therefore, they need adequate conservation methods to increase useful life. This study aimed mathematically model drying kinetics of smelling peppers chinense) pout chinense Jacq.) obtain...
This study aimed to assess the effects of convective drying at different temperatures (50, 60, and 70 °C) on technological chemical properties Pereskia sp. leaf powders identify most accurate mathematical model for describing their kinetics. Drying kinetics were modeled using four models: Henderson Pabis, Lewis, Logarithmic, Page. The Page Logarithmic models provided best fit both species, with high coefficients determination (R2 > 0.98) low MSE χ2 values, indicating suitability behavior...
The objective of this work was to determine the drying kinetics and thermodynamic properties process germinated seeds from faba beans Olho-de-Vó Preta (OVP), Raio-de-Sol (RS) Branca (B) varieties. Additionally, physicochemical subsequent dried flours were determined. A thin layer using a convective dryer at temperatures 50, 60, 70 80 °C. Mathematical models applied experimental data. samples further characterized for water content, activity, ash, pH, alcohol-soluble acidity, total reducing...