Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Bogdan Demczuk Junior"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo Os alimentos extrusados snacks são consumidos mundialmente por causa da variedade de formas, texturas e sabores, além da praticidade no consumo. Contudo, a maioria das formulações possui valor biológico reduzido e elevados teores de clore
Externí odkaz:
https://doaj.org/article/5991dd30e06942408c0613df605ee62f
Autor:
Ana Paula Stafussa, Giselle Maria Maciel, Valéria Rampazzo, Evandro Bona, Cleyton Nascimento Makara, Bogdan Demczuk Junior, Charles Windson Isidoro Haminiuk
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 106-118 (2018)
Bioactive compounds and antioxidant activity from 44 fruit were evaluated. The data were statistically evaluated by analysis of common components and specific weights (CCSWA). Panã, acerola, açaí, and jabuticaba showed higher values of total pheno
Externí odkaz:
https://doaj.org/article/491348c7e6b2489ebc69bca4edf940c6
Autor:
Charles Windson Isidoro Haminiuk, Gabriel Alves de Oliveira, Evandro Bona, Bogdan Demczuk Junior, Dayane Rosalyn Izidoro, Agnes de Paula Scheer
Publikováno v:
Acta Scientiarum: Technology, Vol 35, Iss 3, Pp 433-438 (2013)
In this work, the rheological behaviour of ternary mixtures of orange juice, pineapple and mango pulps was studied using response surface methodology. The flow curves were adequately described by the Herschel–Bulkley rheological model. All the tern
Externí odkaz:
https://doaj.org/article/ba919573e56141e6829819f028fa5c6b
Autor:
José Raniere Mazile Vidal Bezerra, Maurício Rigo, Bogdan Demczuk Junior, Katielle Rosalva Voncik Córdova
Publikováno v:
Ambiência, Vol 5, Iss 1, Pp 37-47 (2009)
ResumoO comportamento reológico de polpas de frutas é útil não só como medida de qualidade, mas também em projetos, avaliação e operação dos equipamentos processadores de alimentos tais como as bombas, sistemas de agitação e tubulações.
Externí odkaz:
https://doaj.org/article/c2675ee0e3d94956a335fe02db0e92a5
Autor:
Dayane Rosalyn Izidoro, Bogdan Demczuk Junior, Charles Windson Isidoro Haminiuk, Maria Rita Sierakowski, Renato João Sossela de Freitas, Agnes de Paula Scheer
Publikováno v:
Ciência e Agrotecnologia, Vol 31, Iss 5, Pp 1443-1448 (2007)
In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology w
Externí odkaz:
https://doaj.org/article/520fdebf0b8a446f8f37b8a808aa439f
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:783-788
A desidratação osmótica vem sendo utilizada como técnica de pré-tratamento para secagem por convecção com a intenção de fornecer ao consumidor um produto mais atrativo e com menores perdas causadas pelo calor. Alguns parâmetros influenciam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7969303b37d12df0ecb4559eff6e9b77
https://doi.org/10.18378/rebagro.v12i2.8961
https://doi.org/10.18378/rebagro.v12i2.8961
Autor:
Carlos Eduardo Barão, Bogdan Demczuk Junior, Keren Hapuque Pinheiro, Tatiana Colombo Pimentel, Vitória Bitant Vieira, Jiuliane Martins da Silva, Suellen Jensen Klososki
Publikováno v:
Research, Society and Development, Vol 9, Iss 10 (2020)
O amido é um importante composto na alimentação humana, pois é uma fonte energética de grande relevância. Porém, o amido nativo apresenta certas limitações que dificultam a sua utilização, assim, podem ser modificados visando adquirir esta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3890bc95dcb3a1317de3c1f43d0d22a0
https://rsdjournal.org/index.php/rsd/article/view/8238
https://rsdjournal.org/index.php/rsd/article/view/8238
Publikováno v:
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019093, Published: 19 AUG 2020
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo Os alimentos extrusados snacks são consumidos mundialmente por causa da variedade de formas, texturas e sabores, além da praticidade no consumo. Contudo, a maioria das formulações possui valor biológico reduzido e elevados teores de clore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a409bb57ee1e62072881e9ea103566b
https://doi.org/10.1590/1981-6723.09319
https://doi.org/10.1590/1981-6723.09319
Autor:
Simoni Spohr Venzon, Ana Paula Stafussa, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Bogdan Demczuk Junior, Maria Helene Giovanetti Canteri, Daniel Granato
Publikováno v:
Journal of Food Science and Technology. 52:4102-4112
Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85d235e451a1a00caa180272bf514b06
https://doi.org/10.1007/s13197-014-1419-2
https://doi.org/10.1007/s13197-014-1419-2
Autor:
Bogdan Demczuk Junior
Publikováno v:
New Perspectives on Food Blanching ISBN: 9783319486642
Foods like fruit, vegetables, and whole grains contain expressive amounts of bioactive phytochemicals. They can provide important health benefits like the decrease in the risk of chronical diseases. Bioactive compounds include carotenoids, tocopherol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec93c3037607e1c0f41e7f004aed32c6
https://doi.org/10.1007/978-3-319-48665-9_3
https://doi.org/10.1007/978-3-319-48665-9_3
