Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Dovel Branquinho Ernesto"'
Publikováno v:
Food and Nutrition Sciences. :556-571
Mangoes (Mangifera indica) and bananas (Musa acuminata) are climacteric fruits with a high potential for export due to their exotic aroma and sweet taste. This study aimed to characterize the physical and chemical parameters of Keitt mangoes and Cave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7252636d18c1400ad04925a8e870626
https://doi.org/10.4236/fns.2018.95042
https://doi.org/10.4236/fns.2018.95042
Publikováno v:
Food and Nutrition Sciences. :912-935
Mango (Mangifera indica L.) and banana (Musa acuminata) are the most popular fruits in the world and widely cultivated crops in the tropical and subtropical zones. Keitt mangoes and Cavendish bananas are the largest cultivar of these fruits found in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a8f96cc37c47b007cf34ebd2c82db32
https://doi.org/10.4236/fns.2017.810066
https://doi.org/10.4236/fns.2017.810066
Publikováno v:
LWT - Food Science and Technology. 71:17-24
Semi-dehydrated food is obtained via osmotic dehydration (OD). The influence of the osmotic agent (27.5% sucrose or maltodextrin combined with 10.0% of NaCl, 40 °C) with/without the application of a vacuum pulse (VP) (100 mbar, 20 min) on the NaCl i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d019c60811c6a930f5751ea51f10ed4b
https://doi.org/10.1016/j.lwt.2016.01.046
https://doi.org/10.1016/j.lwt.2016.01.046
Autor:
Raphael S. Andrade, Jefferson Luiz Gomes Corrêa, José Guilherme Lembi Ferreira Alves, Dovel Branquinho Ernesto
Publikováno v:
International Journal of Food Science & Technology. 49:2008-2014
Summary Pulsed vacuum osmotic dehydration (PVOD) is an efficient process for obtaining semi-dehydrated food. The effects of temperature (30–50°C), solute concentration (NaCl 0–15 kg per 100 kg solution, sucrose, 15–35 kg per 100 kg solution) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec7671698cf74175fdda432800e22e1a
https://doi.org/10.1111/ijfs.12502
https://doi.org/10.1111/ijfs.12502
Publikováno v:
Journal of Food Processing and Preservation. 41:e13250
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c3752a98a950d12fff34aab5aefeda0
https://doi.org/10.1111/jfpp.13250
https://doi.org/10.1111/jfpp.13250