Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Ângela Maria Santiago"'
Autor:
Raphael Lucas Jacinto Almeida, Tamires dos Santos Pereira, Renata Duarte Almeida, Ângela Maria Santiago, Wanda Izabel Monteiro de Lima Marsiglia, Elizabeth Harumi Nabeshima, Líbia de Sousa Conrado, Rennan Pereira de Gusmão
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the act
Externí odkaz:
https://doaj.org/article/240d780b7dce4aa78777617144e14009
Autor:
Joan Carlos Alves Pereira, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Bruno Adelino de Melo, Ângela Maria Santiago, Antônio Gilson Barbosa de Lima, Antonio Daniel Buriti de Macedo
Publikováno v:
Agriculture, Vol 10, Iss 7, p 282 (2020)
The choice of the drying process plays a key role in reducing the costs of electricity consumption in the food industry. Thus, this study aimed to evaluate continuous and intermittent drying of rough rice, using empirical and diffusion models to desc
Externí odkaz:
https://doaj.org/article/56bdd12ee4b241d78e609cab95ada7a4
Autor:
Jhemerson Clistemis Mendonça de Souza, Francisco Barbosa de Aquino, Dyego da Costa Santos, João Paulo de Lima Ferreira, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Ângela Maria Santiago, Thalis Leandro Bezerra de Lima
Publikováno v:
Journal of Food Process Engineering. 46
Autor:
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Paloma Lima de Oliveira, Líbia De Sousa Conrado Oliveira, Ângela Maria Santiago, Pablícia Oliveira Galdino
Publikováno v:
Waste and Biomass Valorization. 13:1101-1115
The objective of the present work was to produce exo-polygalacturonase by solid-state fermentation of the dehydrated peels of umbu (Spondias tuberosa) using Aspergillus niger CCT 0916 and then, using a biphasic aqueous system, recover the enzyme. The
Autor:
Wanda Izabel Monteiro de Lima Marsiglia, Líbia de Sousa Conrado Oliveira, Raphael Lucas Jacinto Almeida, Newton Carlos Santos, José Mariano da Silva Neto, Ângela Maria Santiago, Beatriz Cavalcanti Amorim de Melo, Flávio Luiz Honorato da Silva
Publikováno v:
Journal of the Indian Chemical Society. 100:100995
Autor:
Auryclennedy Calou de Araújo, Marylia de Sousa Costa, Geovani Soares de Lima, Josivanda Palmeira Gomes, Karoline Thays Andrade Araújo, Wilton Pereira da Silva, Lauriane Almeida dos Anjos Soares, Alexandre José de Melo Queiroz, Ângela Maria Santiago, Francislaine Suelia Dos Santos
Publikováno v:
March 2021. :325-333
The goal of this research was to evaluate the kinetics of thermal degradation of the hibiscus extracts powder at different temperatures and to characterize physicochemically the freeze-dried aqueous extract of the hibiscus flower (Hibiscus sabdariffa
Autor:
Newton Carlos Santos, Wilton Pereira Silva, Josivanda Palmeira Gomes, Sâmela Leal Barros, Cleide Maria D. P. S. E. Silva, Ângela Maria Santiago, Aluizio Freire Silva Júnior
Publikováno v:
Journal of Food Process Engineering. 45
Autor:
Ângela Maria Santiago, Elibe Silva Souza, Fernando Fernandes Vieira, Fellype Diorgennes Cordeiro Gomes, Helvia Waleska Casullo de Araújo, Marcello Maia de Almeida, Márcia Ramos Luiz, Neyliane Costa de Souza
Publikováno v:
Brazilian Journal of Development. 6:60117-60127
Autor:
Beatriz Cavalcanti Amorim de Mélo, Líbia De Sousa Conrado Oliveira, Ângela Maria Santiago, Wanda Izabel Monteiro de Lima Marsiglia, Valmara Silva Araújo, Raphael Lucas Jacinto Almeida, Newton Carlos Santos
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Ângela Maria Santiago, Newton Carlos Santos, Pablícia Oliveira Galdino, Bruno Henrique da Silva Melo, Plúvia Oliveira Galdino, Raphael Lucas Jacinto Almeida
Publikováno v:
Revista Principia - Divulgação Científica e Tecnológica do IFPB.
A combinação de métodos de secagem tem sido apontada como alternativa econômica e segura para a conservação de produtos alimentícios. Portanto, o presente estudo teve como objetivo realizar os processos combinados osmoconvectivos e secagem con