Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Eduardo dos Santos Funcia"'
Autor:
Jorge Aw Gut, Sudhir K. Sastry, Sébastien Curet, Lionel Boillereaux, Pedro Ed Augusto, Mirian Tk Kubo, Eduardo dos Santos Funcia, Érica Sayuri Siguemoto
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
The use of microwave and ohmic heating in food processing has the advantage of a fast volumetric heating due to ionic and dielectric mechanisms, depending on field frequency. One topic that has been under debate is whether or not the electric field h
Publikováno v:
Food and Bioprocess Technology. 13:1206-1214
This study evaluated effect of alternating electric field on pectinesterase activity in 5-mL Navel orange juice samples subject to ohmic pasteurization. An empirical Weibull kinetic model for enzyme inactivation was fitted to data from conventional a
Autor:
Eduardo dos Santos Funcia, Jorge Andrey Wilhelms Gut, Tiago Augusto Bulhões Bezerra Cavalcante
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Emerging technologies, such as focused microwave heating of liquid foods, have been studied to reduce quality losses due to the high temperatures of conventional processing. Besides faster heating, microwaves can also have non-thermal effects on inac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcbbf351a68813d46181d72e6fb54602
Autor:
Eduardo dos Santos Funcia
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Os atributos de qualidade de alimentos a base de frutas são sensíveis à alta temperatura necessária para inativar as enzimas deteriorantes polifenoloxidase (PPO), peroxidase (POD) e pectinesterase (PE). O aquecimento ôhmico e o por microondas fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cd73984f99d89091e19d8c90e7164a8
https://doi.org/10.11606/t.3.2020.tde-21092020-110212
https://doi.org/10.11606/t.3.2020.tde-21092020-110212
Autor:
Marcos Neves Pires, Eduardo dos Santos Funcia, Érica Sayuri Siguemoto, Jorge Andrey Wilhelms Gut
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Enzyme inactivation can be the target of a pasteurization process of fruit juices. Fresh cloudy apple juice was subjected to continuous flow microwave assisted pasteurization in a pilot scale unit at three processing temperatures (70 °C, 80 °C and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2efc90ef2d967d325bc27bae20874c3
Autor:
Pedro Esteves Duarte Augusto, Meliza Lindsay Rojas, Júlia Hellmeister Trevilin, Eduardo dos Santos Funcia, Jorge Andrey Wilhelms Gut
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitiz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4394e4bd57291a4073cc7cf1502c9f3f
Autor:
Marcos Neves Pires, Jorge Andrey Wilhelms Gut, Eduardo dos Santos Funcia, Érica Sayuri Siguemoto
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP