Zobrazeno 1 - 10
of 170
pro vyhledávání: '"ALEXANDRE JOSÉ DE MELO QUEIROZ"'
Autor:
Maria Suiane de Moraes, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Joana D’arc Paz de Matos, Luís Paulo Firmino Romão da Silva, Francislaine Suelia dos Santos, Semirames do Nascimento Silva, Adolfo Pinheiro de Oliveira
Publikováno v:
Revista Ciência Agronômica, Vol 55 (2023)
ABSTRACT The use of residues resulting from the processing of agricultural products is an widely studied topic, which is justified by the need to reduce costs and by the search for productive sustainability, which has as one of its principles the ful
Externí odkaz:
https://doaj.org/article/a798e29fc139479dba0d5d2b0bb89709
Autor:
Karoline Thays Andrade Araújo, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo
Publikováno v:
Ciência Rural, Vol 54, Iss 2 (2023)
ABSTRACT: Fruit seeds, in terms of nutrition, are as wholesome as the grains cultivated exclusively for human consumption. The fruit pulp-processing agroindustry, more often than not, discards these seeds as unprofitable waste. The inclusion of seeds
Externí odkaz:
https://doaj.org/article/d007b7da433f4576928c44e33fef6b1b
Autor:
Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Francislaine Suelia dos Santos, Lumara Tatiely Santos Amadeu, Antônio Gilson Barbosa de Lima, Thalis Leandro Bezerra de Lima, Wilton Pereira da Silva, Henrique Valentim Moura, Eugênia Telis de Vilela Silva, Caciana Cavalcanti Costa, Plúvia Oliveira Galdino, Josivanda Palmeira Gomes, Douglas Alexandre Saraiva Leão
Publikováno v:
Molecules, Vol 28, Iss 18, p 6596 (2023)
Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigment
Externí odkaz:
https://doaj.org/article/24697449ebca421e80a506f767fde3e2
Autor:
Wilton Pereira da Silva, Álison Pereira da Silva, Leidjane Matos de Souto, Aluizio Freire da Silva Junior, João Paulo de Lima Ferreira, Josivanda Palmeira Gomes, Alexandre José de Melo Queiroz
Publikováno v:
Case Studies in Thermal Engineering, Vol 39, Iss , Pp 102428- (2022)
Cashew nut is used by the industry in the production of roasted kernels, whose flavor is appreciated in various parts of the world. However, the production of 1 ton of roasted kernels generates up to 15 tons of cashew apple, which is a highly perisha
Externí odkaz:
https://doaj.org/article/7a9cb9e8bc9f4b0796114659ec677a94
Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures
Autor:
Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Lumara Tatiely Santos Amadeu, Carolaine Gomes dos Reis, Francislaine Suelia dos Santos, Antônio Gilson Barbosa de Lima, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Daniela Dantas de Farias Leite, Thalis Leandro Bezerra de Lima
Publikováno v:
Foods, Vol 12, Iss 13, p 2508 (2023)
Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of additives and temperatures is extremely important. The objective of this study was to evaluate the
Externí odkaz:
https://doaj.org/article/17c17e5afbd142e294f2dd49f376bb05
Autor:
Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Lumara Tatiely Santos Amadeu, Francislaine Suelia dos Santos, Carolaine Gomes dos Reis, Ana Júlia de Brito Araújo Carvalho, Marcos dos Santos Lima, Antônio Gilson Barbosa de Lima, Josivanda Palmeira Gomes, Rodrigo Leite Moura, Henrique Valentim Moura, Eugênia Telis de Vilela Silva
Publikováno v:
Molecules, Vol 28, Iss 12, p 4866 (2023)
The combination of fruit pulps from different species, in addition to multiplying the offer of flavors, aromas and textures, favors the nutritional spectrum and the diversity of bioactive principles. The objective was to evaluate and compare the phys
Externí odkaz:
https://doaj.org/article/43922b62ce434c138f218f3592561709
Autor:
Wellington Souto Ribeiro, Adriano Sant’Ana Silva, Álvaro Gustavo Ferreira da Silva, Ana Marinho do Nascimento, Marcelo Augusto Rocha Limão, Franciscleudo Bezerra da Costa, Pahlevi Augusto de Souza, Alexandre José de Melo Queiroz, Osvaldo Soares da Silva, Pluvia Oliveira Galdino, Rossana Maria Feitosa de Figueirêdo, Silvanda de Melo Silva, Fernando Luiz Finger
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-6 (2021)
Abstract The solar dryer can reduce production costs, energy consumption, waste (use fruits outside the quality standard for fresh consumption) and is an alternative for small and medium producers. The solar dryer can reduce costs and is an alternati
Externí odkaz:
https://doaj.org/article/4989f593aa534d2e9e500d770f4ebf13
Autor:
Rodrigo Leite Moura, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Francislaine Suelia dos Santos, Antônio Gilson Barbosa de Lima, Pedro Francisco do Rego Junior, Josivanda Palmeira Gomes, Wilton Pereira da Silva, Yaroslávia Ferreira Paiva, Henrique Valentim Moura, Eugênia Telis de Vilela Silva, Caciana Cavalcanti Costa, Mailson Gonçalves Gregório
Publikováno v:
Foods, Vol 12, Iss 11, p 2106 (2023)
Pepper (Capsicum spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their color, flavor, and pungency properties. Peppers have abundant production; on the other
Externí odkaz:
https://doaj.org/article/509e8a539bcd480eb282982d66021238
Autor:
Wilton Pereira da Silva, Leidjane Matos de Souto, João Paulo de Lima Ferreira, Josivanda Palmeira Gomes, Antonio Gilson Barbosa de Lima, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Dyego da Costa Santos, Maristela de Fátima Simplicio de Santana, Francislaine Suelia dos Santos, Lumara Tatiely Santos Amadeu, Plúvia Oliveira Galdino, Caciana Cavalcanti Costa, Aluízio Freire da Silva Júnior, Célia Maria Rufino Franco
Publikováno v:
Foods, Vol 12, Iss 10, p 2084 (2023)
The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during
Externí odkaz:
https://doaj.org/article/78e4d595afc94d488daccafa0d9e58ac
Autor:
Auryclennedy Calou de Araújo, Josivanda Palmeira Gomes, Francilânia Batista da Silva, Jarderlany Sousa Nunes, Francislaine Suelia dos Santos, Wilton Pereira da Silva, João Paulo de Lima Ferreira, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Geovani Soares de Lima, Lauriane Almeida dos Anjos Soares, Ana Paula Trindade Rocha, Antonio Gilson Barbosa de Lima
Publikováno v:
Molecules, Vol 28, Iss 8, p 3549 (2023)
Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye.
Externí odkaz:
https://doaj.org/article/283d0b3278b94d18889db4a98aceca12