Výsledky vyhledávání - "Douglas Rodrigues Reis"

Akademický článek

Encapsulated essential oils: A perspective in food preservation

Autor: Douglas Rodrigues Reis, Alan Ambrosi, Marco Di Luccio

Publikováno v: Future Foods, Vol 5, Iss , Pp 100126- (2022)

Essential oils are highly demanded in recent decades due to their antioxidant and antimicrobial properties, protecting food from spoilage. However, their incorporation into low-fat foods is a challenge due to their hydrophobic nature, strong aroma, a

Externí odkaz: https://doaj.org/article/9eeaeb2a559b49669c0ca357afbd1a0d

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Drying kinetics of baru flours as function of temperature

Autor: Fabrício Barros Brum, Alexandre Gonçalves Porto, Jessiana R. Magalhães, Eduardo José Oenning Soares, Fabrício Schwanz da Silva, Douglas Rodrigues Reis

Publikováno v: Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 22, Iss 10, Pp 713-719
Revista Brasileira de Engenharia Agrícola e Ambiental v.22 n.10 2018
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG

Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and anal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b099e26360ace2c4abf0d736ce969d7
https://doi.org/10.1590/1807-1929/agriambi.v22n10p713-719

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Influence of air characteristics on drying kinetics of beak pepper

Autor: Fabrício Schawanz da Silva, Philipe dos Santos, Douglas Rodrigues Reis, Alexandre Gonçalves Porto

Publikováno v: Brazilian Journal of Food Technology v.18 n.2 2015
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 18, Issue: 2, Pages: 146-154, Published: JUN 2015
Brazilian Journal of Food Technology, Vol 18, Iss 2, Pp 146-154 (2015)

ResumoA pimenta bico, pertencente à espécie Capsicum chinense, é muito utilizada na culinária brasileira no preparo de diversos pratos e também em conservas. Por se tratar de um alimento altamente perecível, faz-se necessária a utilização de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::540dc09d64e7c3767a46e6ba2c42c6e4
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000200146

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