Výsledky vyhledávání - "Edvaldo Vieira da Silva Júnior"

Effect of different grape residues polyphenols impregnation techniques in mango

Autor: Otidene Rossiter Sá da Rocha, Shirley Clyde Rupert Brandão, Rafael Augusto Batista de Medeiros, Zilmar Meireles Pimenta Barros, Patrícia Moreira Azoubel, João Henrique Fernandes da Silva, Oscar da Cunha Ferreira Neto, Edvaldo Vieira da Silva Júnior

Publikováno v: Journal of Food Engineering. 262:1-8

The objective of this work was to evaluate the effect of the incorporation of grape residue polyphenols in mango using different impregnation methods. Experiments were performed at atmospheric pressure or vacuum, and with or without performing osmoti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a58300b00ee7ef627a6b21cfd3b8348a
https://doi.org/10.1016/j.jfoodeng.2019.05.011

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Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods

Autor: Rafael Augusto Batista, de Medeiros, Edvaldo Vieira, da Silva Júnior, Zilmar Meireles Pimenta, Barros, João Henrique Fernandes, da Silva, Shirley Clyde Rupert, Brandão, Patrícia Moreira, Azoubel

Publikováno v: Food Research International. 158:111539

This work evaluated the effect of convective drying of mango impregnated with grape residue flour polyphenols under different vacuum impregnation methods with or without performing osmotic treatment and ultrasound on the global quality of dried mango

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90147cf62dc301061166949debedcc97
https://doi.org/10.1016/j.foodres.2022.111539

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Impregnation and drying to develop a melon snack enriched in calcium

Autor: Antonio José Madureira Ferreira Filho, Patrícia Moreira Azoubel, Edilene Souza da Silva, Marina Hortência da Silva Barros de Oliveira, Fernanda Araújo Honorato, Edvaldo Vieira da Silva Júnior, Ana Paula S. Paim

Publikováno v: J Food Sci Technol

Melon fortification with calcium by impregnation techniques using a vacuum and/or ultrasound and drying were combined to obtain a snack product. For the impregnation step, samples were immersed in a 2 g 100 mL(−1) calcium chloride solution at 25 °

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3c802adcea7f7555324228c4cec6068
https://europepmc.org/articles/PMC7847881/

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Influence of ultrasound and vacuum assisted drying on papaya quality parameters

Autor: Patrícia Moreira Azoubel, Edvaldo Vieira da Silva Júnior, Rafael Augusto Batista de Medeiros, Lívia Lins de Melo, Zilmar Meireles Pimenta Barros

Publikováno v: LWT. 97:317-322

The aim of this study was to evaluate the combination of ultrasound and vacuum on papaya drying kinetics and some quality parameters. Drying was performed at 60 °C and four techniques were used: ultrasound and vacuum assisted drying (USVD), vacuum d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::de385efc28f7a876ce4f1c3c980ed6fa
https://doi.org/10.1016/j.lwt.2018.07.017

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Effect of ultrasound on cell viability and storage of dehydrated jackfruit (Artocarpus heterophyllus Lam.) impregnated with Lactobacillus casei

Autor: Rafael Augusto Batista de Medeiros, Neide Kazue Sakugawa Shinohara, Edvaldo Vieira da Silva Júnior, Elaine Maria da Silva, Patrícia Moreira Azoubel, Neila Mello dos Santos Cortez, Allan Victor Souza Bernardino, Nathalia Santos Rocha

Publikováno v: LWT. 139:110790

This work evaluated use of ultrasound on probiotic concentration and storage stability of dehydrated jackfruit impregnated with Lactobacillus casei. Impregnation was performed at atmospheric pressure (AI) or vacuum (VI), and with ultrasound (US + AI;

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::21ea07f7971c7a18d504fe8f106541c1
https://doi.org/10.1016/j.lwt.2020.110790

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Effect of ethanol pretreatment on melon convective drying

Autor: Edvaldo Vieira da Silva Júnior, João Henrique Fernandes da Silva, Rafael Augusto Batista de Medeiros, Renata Masur Carneiro da Cunha, Patrícia Moreira Azoubel, Shirley Clyde Rupert Brandão

Publikováno v: Food Chemistry. 333:127502

The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c185e7f9367a4f2fc4a88fa2697a071
https://doi.org/10.1016/j.foodchem.2020.127502

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A comparative study of nutritional composition and potential use of some underutilized tropical fruits of Arecaceae

Autor: Laise de Holanda Cavalcanti Andrade, Antônio Fernando Morais de Oliveira, Wolfgang Harand, Raquel Barbosa da Silva, Suzene Izídio da Silva, Laís Rodrigues, Edvaldo Vieira da Silva-Júnior

Publikováno v: Anais da Academia Brasileira de Ciências, Volume: 87, Issue: 3, Pages: 1701-1709, Published: 28 JUL 2015
Anais da Academia Brasileira de Ciências, Vol 87, Iss 3, Pp 1701-1709 (2015)
Anais da Academia Brasileira de Ciências v.87 n.3 2015
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC

In this study, pulp and kernel of fruits from six Arecaceae species were subjected to proximate analysis, fatty acid composition and total carotenoid content analysis. The species with the highest carbohydrate, lipid and protein values were Ptychospe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b86fdd1ecb236dad1a5fd333d3726247
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652015000401701&lng=en&tlng=en

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