Zobrazeno 1 - 10
of 95
pro vyhledávání: '"CAROLINE DELLINGHAUSEN BORGES"'
Autor:
Pérsia Barcellos Carrasco, Élder Pacheco da Cruz, Shanise Lisie Mello El Hallal, Altair Delfino da Rocha Faes, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça, Caroline Dellinghausen Borges
Publikováno v:
Bioscience Journal, Vol 38, Pp e38064-e38064 (2022)
Pinhão is highly perishable due to its high water activity, being easily affected by fungi during storage and also susceptible to infestation by larvae. This seed is usually marketed in the pinhão cones itself, or bulk threshed, and packed in plast
Externí odkaz:
https://doaj.org/article/0c0d51eb79ba4d318379f6133659ce5c
Autor:
Pérsia Barcellos Carrasco, Viviane Souza de Oliveira, Glória Caroline Paz Gonçalvez, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça, Caroline Dellinghausen Borges
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gel
Externí odkaz:
https://doaj.org/article/843acfcbfa97466195966a4b71f4bad3
Autor:
Michele Krüger Vaz Moreira, Rufino Fernando Flores Cantillano, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça, Caroline Dellinghausen Borges
Publikováno v:
Semina: Ciências Agrárias, Vol 41, Iss 6Supl2 (2020)
The pinhão shows high nutritional value; however, its consumption is still low owing to the long cooking time required because it is hard to peel, and it is susceptible to sprouting, larval infestation, and fungal contamination. Thus, this study aim
Externí odkaz:
https://doaj.org/article/edfc4059565d42be8687440c10c16ae2
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo A alta procura por alimentos nutritivos e de fácil consumo tem impulsionado o mercado de frutas e hortaliças minimamente processadas (MP). No entanto, estes alimentos têm uma curta vida de prateleira, são marcados pela rápida deterioraç
Externí odkaz:
https://doaj.org/article/22054692b5e74a4bb31ec537fd652e45
Autor:
Patrícia Fonseca Duarte, Marcia Alves Chaves, Caroline Dellinghausen Borges, Carla Rosane Barboza Mendonça
Publikováno v:
Ciência Rural, Vol 46, Iss 4, Pp 747-754 (2016)
ABSTRACT: This study aimed to present a literature review about the characteristics, applications, and potential of avocado (Persea americana). Avocado is considered one of the main tropical fruits, as it contains fat-soluble vitamins which are less
Externí odkaz:
https://doaj.org/article/5d1ea29ebe5742df85884e658e4abde9
Autor:
BIANCA SÁVIA FERREIRA LEITE, CAROLINE DELLINGHAUSEN BORGES, PATRÍCIA GONÇALVES BAPTISTA CARVALHO, NEIDE BOTREL
Publikováno v:
Revista Brasileira de Fruticultura, Vol 37, Iss 4, Pp 1027-1036 (2015)
RESUMO Objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol, combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv. Festival. Os morangos f
Externí odkaz:
https://doaj.org/article/638446fc27114868b0ddce20876a4a6d
Autor:
Aline Priscilla Gomes da SILVA, Caroline Dellinghausen BORGES, Ana Carolina Almeida MIGUEL, Angelo Pedro JACOMINO, Carla Rosane Barboza MENDONÇA
Publikováno v:
Brazilian Journal of Food Technology, Vol 18, Iss 4, Pp 293-298 (2015)
Resumo A cebolinha é uma folhosa bastante utilizada como condimento no Brasil, onde as espécies popularmente conhecidas como comum e europeia são as mais utilizadas. Objetivou-se com este trabalho avaliar a qualidade físico-química de cebolinhas
Externí odkaz:
https://doaj.org/article/47f7f54d3798484fa6c6228f7377190a
Autor:
Márcia de Mello LUVIELMO, Caroline Dellinghausen BORGES, Marina Vighi SCHIAVON, Daniela Silva de ARMAS, Flávia Fernandes PAIVA, Ana Cristina Richter KROLOW, Núbia Marilin Lettinin FERRI
Publikováno v:
Brazilian Journal of Food Technology, Vol 18, Iss 3, Pp 211-219 (2015)
Resumo O estudo propôs avaliar o efeito do branqueamento combinado ao uso de sais e de revestimentos à base de metilcelulose (MC) na absorção de gordura e nas características físico-químicas e sensoriais de batatas da cultivar BRS Ana, submeti
Externí odkaz:
https://doaj.org/article/af2b436647fd4212905552a1b9607e19
Autor:
William Renzo Cortez-Vega, Inajara Beatriz Brose Piotrowicz, Carlos Prentice, Caroline Dellinghausen Borges
Publikováno v:
Semina: Ciências Agrárias, Vol 34, Iss 4, Pp 1753-1764 (2013)
The objective of this study was to evaluate the preservation of papaya minimally processed by the use of edible coatings based on xanthan gum for 12 days at 4±1 °C. Different treatments were performed: control (T1) uncoated; 1 % glycerol and 0.5 %
Externí odkaz:
https://doaj.org/article/0bf083a67b3e4aa3a79a5bdc076a7142
Publikováno v:
Ciência Rural, Vol 43, Iss 5, Pp 915-923 (2013)
O objetivo desta revisão é apresentar alguns métodos de conservação que podem ser utilizados para prolongar a vida útil do melão minimamente processado. Dentre os métodos, serão abordados revestimento comestível, irradiação, antimicrobian
Externí odkaz:
https://doaj.org/article/0e8fab5a810a4b49834fb36e8a9f1e74