Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Bethania Brochier"'
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 58, Iss 1, Pp 34-40 (2015)
The present work aimed to evaluate glycerol, maltodextrin, polydextrose and sorbitol for the osmotic dehydration of yacon for diabetics, keeping its properties as prebiotic. Osmotic dehydration was carried out using a yacon to 33% concentrated syrup
Externí odkaz:
https://doaj.org/article/d724647fed6d4e4b9a0b74f66a59cfa0
Autor:
Kerolyn C. Cabral, Suse Botelho da Silva, Paulo Ricardo S. da Silva, Éverton Hansen, Janice da Silva, Bethania Brochier
Publikováno v:
Ozone: Science & Engineering. :1-14
Publikováno v:
Brazilian Journal of Food Technology, Vol 22
Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water acti
Externí odkaz:
https://doaj.org/article/101974557b2c4528ab0c18a4bae4a167
Autor:
Ionatan Anton Schroer, Janice da Silva, Bethania Brochier, Paulo Ricardo Santos da Silva, Suse Botelho da Silva, Éverton Hansen
Publikováno v:
Ozone: Science & Engineering. 45:305-319
Autor:
Thameed Aijaz, H.A. Makroo, Abida Jabeen, Faiqa A. Wani, B.N. Dar, Bethania Brochier, Shashikant Yadav, Rukhsana Rashid
Publikováno v:
International Journal of Food Science & Technology. 56:4823-4833
Autor:
Bethania Brochier, Ligia Damasceno Ferreira Marczak, Jucelio Kulmann de Medeiros, Giovana Domeneghini Mercali, Naira Poerner Rodrigues
Publikováno v:
Food chemistry. 347
In the present work, a comprehensive phenolic analysis of fresh sugarcane juice from three different harvest seasons was performed and the effect of ohmic heating and ultrasound treatments on the phenolic content and color of the juice was evaluated.
Publikováno v:
Food and Bioproducts Processing. 111:62-71
The non-thermal effects of electricity on enzymatic inactivation kinetics of peroxidase (POD) and on phenolic compounds degradation during ohmic heating (OH) of sugarcane juice were investigated. Experiments with different frequencies (10–105 Hz),
Publikováno v:
Journal of Food Processing and Preservation. 43
The influence of moderate electric field was evaluated during thermal treatment of sugarcane juice. Conventional and ohmic heating (OH) experiments at temperatures of 60 and 80°C were conducted to investigate the effect of frequency (0–10⁵ Hz),
Publikováno v:
LWT. 74:396-403
This study investigated the non-thermal effects of electricity on enzymatic inactivation kinetics of peroxidase and polyphenol oxidase and on degradation of total phenolic and total flavonoid compounds during ohmic heating of sugarcane juice. A kinet