A5006226753- Dysphagia Assessment and Management
- Electrospun Nanofibers in Biomedical Applications
- Child Nutrition and Feeding Issues
- Food Drying and Modeling
- Freezing and Crystallization Processes
- Esophageal and GI Pathology
- Tissue Engineering and Regenerative Medicine
- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- Pineapple and bromelain studies
- Biopolymer Synthesis and Applications
- Agricultural and Food Sciences
- Banana Cultivation and Research
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Advances in Cucurbitaceae Research
- Flowering Plant Growth and Cultivation
- Food composition and properties
- Botanical Research and Applications
- Additive Manufacturing and 3D Printing Technologies
- Microencapsulation and Drying Processes
- Academic Research in Diverse Fields
- Polysaccharides and Plant Cell Walls
- Agricultural Practices and Plant Genetics
- Voice and Speech Disorders
Universidade de São Paulo
2021-2024
Université de Reims Champagne-Ardenne
2024
Biomatériaux et Bioingénierie
2024
Biomatériaux et Inflammation en Site Osseux
2024
Universidade Cidade de São Paulo
2023-2024
Universidade Federal de Lavras
2021-2022
Instituto Federal de Educação Ciência e Tecnologia do Norte de Minas Gerais
2021
Abstract Cambuci is a native fruit from the Brazilian Atlantic Forest, with high sensorial and nutritional potential. However, this very perishable, which impairs its exploration study. This work reported convective drying of cambuci for first time, as an approach to achieve stability. Moreover, it also evaluated time combination ethanol freezing pretreatments drying. Pretreatments were performed by immersion fresh previously frozen thawed slices in (5 min at 25°C). Pretreated samples then...
This study evaluated the effects of ethanol pre-treatment on convective drying and its impacts bioactive compounds uvaia. The treatments consisting control samples pre-treated by immersion in (99.8% v/v) for 10 20 min, followed (1 m/s) at 40 60°C. sample temperatures were traced over processing products relation to their content phenolic antioxidant capacity. Pre-treatment times combination with influenced time associated penetration volatility sample. Furthermore, high vapor pressure...
ABSTRACT Sweetpotato (Ipomoea batatas) is a root crop grown in many countries. This tuberous source of energy, nutrients, and phytochemicals. In this study, bioactive compounds physical physicochemical qualities sweetpotato genotypes were evaluated. Eight new produced by Embrapa Hortaliças (orange-fleshed: MD09026-OF MD09024-OF; cream-fleshed: MD09011-CF, MD09004-CF, MD10039-CF, MD10004-CF; yellow-fleshed: MD09017-YF MD12002-YF) two cultivars used as controls (Beauregard Brazlândia Roxa)...
3D printing is an interesting technology for developing food products special needs. However, it necessary ingredients to act as “inks”. This work developed gelling application in the of juices dysphagic diets. Maize starch was modified through dry heating treatment (DHT), considering a broad range conditions. The best conditions were selected, characterized and used two fruits with extreme pHs be printed possible people. DHT reduced consistency pastes well strength plasticity their gels,...