Hygroscopic behaviour of cassava flour from dry and water groups

Autor: Renan Campos Chisté, Jonnahta Monteiro Cardoso, Diego Aires da Silva, Rosinelson da Silva Pena

Publikováno v: Ciência Rural, Vol 45, Iss 8, Pp 1515-1521 (2015)

Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw

Externí odkaz: https://doaj.org/article/52f0465147a845e68a00b08bac126082

ELABORAÇÃO DE IOGURTE TIPO FROZEN SABOR MANGA (MANGIFERA INDICA L.) ENRIQUECIDO COM CASTANHA DE CAJU

Autor: Diego Aires da Silva, Alice Silva Pereira, Suane Corrêa Barbosa, Lorena Beatriz Figueiredo Viana, Daniella Moura Borges

A alimentação infantil é uma problemática bastante recorrente, visto que muitas crianças possuem dificuldades referentes a alimentação, devido a preferência por alguns alimentos, geralmente, menos saudáveis, como doces, biscoitos, salgadinho

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::469da3c5e9827f7d9208497c2fcdf852
https://doi.org/10.31692/978-65-88970-18-8.241-248

Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum

Autor: Rosinelson da Silva Pena, Diego Aires da Silva

Publikováno v: Food Science and Technology, Issue: ahead, Published: 02 JUL 2018
Food Science and Technology, Vol 38, Iss 3, Pp 390-398 (2018)
Food Science and Technology v.38 n.3 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e75813e159e52b42a768ec28f33f6238
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005013101&lng=en&tlng=en

Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil

Autor: Rosinelson da Silva Pena, Diego Aires da Silva, Regina Vasconcellos Antônio, José Márcio Rossi

Publikováno v: Food Science and Technology, Vol 34, Iss 4, Pp 738-745 (2014)
Food Science and Technology, Volume: 34, Issue: 4, Pages: 738-745, Published: DEC 2014
Food Science and Technology v.34 n.4 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA

Pseudomonas oleovorans were grown on sugary cassava extracts supplemented with andiroba oil for the synthesis of a mediumchain-length polyhydroxyalkanoate (PHA MCL ). The concentration of total sugars in the extract was approximately: 40 g/L in cultu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da20c27be3f6f5218d55c8a52917b1af
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400014&lng=en&tlng=en