Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Elaine Meire de Assis Ramirez Asquieri"'
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Akademický článek
The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
Autor: Eduardo Ramirez Asquieri, Jose de Jesus Berrios, Elaine Meire de Assis Ramirez Asquieri, James Pan, Aline Gomes de Moura e Silva, Rayssa Dias Batista
Publikováno v: Polímeros, Vol 30, Iss 4 (2021)
Abstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was
Externí odkaz: https://doaj.org/article/0d7c047a07134852b2504036a044b4e0
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3
Camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) pulp in three stages of ripeness: effect of vacuum concentration, freezing and ultrasound treatment on their functional properties
Autor: Pedro Pablo Peláez Sánchez, Eduardo Ramirez Asquieri, Manuel Augusto Mariñas Pérez, Carmen Imelda Páucar Lomas, Rayssa Dias Batista, Elaine Meire de Assis Ramirez Asquieri
Publikováno v: Research, Society and Development; Vol. 9 No. 5; e183953358
Research, Society and Development; Vol. 9 Núm. 5; e183953358
Research, Society and Development; v. 9 n. 5; e183953358
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 5, Pp e183953358-e183953358 (2020)
The camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) whose fruit is widely cultivated in the Peruvian Amazon region. The objective of this work was to study the fruit pulp in three stages of maturity, submitted to ultrasound, vacuum concentration, vacuu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8a2faa91a78363612106e227bd6a260a
https://rsdjournal.org/index.php/rsd/article/view/3358
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4
The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
Autor: Eduardo Ramirez Asquieri, Jose de Jesus Berrios, Elaine Meire de Assis Ramirez Asquieri, James Pan, Aline Gomes de Moura e Silva, Rayssa Dias Batista
Publikováno v: Polímeros, Vol 30, Iss 4 (2021)
Polímeros v.30 n.4 2020
Polímeros (São Carlos. Online)
Associação Brasileira de Polímeros (ABPol)
instacron:ABPO
Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c72c4d0918d46dee24e17bdcb7476198
https://doi.org/10.1590/0104-1428.06620
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6
Secagem do extrato de yacon (Smallanthus sonchifolius) por Spray Dryer: efeito dos diferentes agentes carreadores e avaliação dos teores de frutooligossacarídeos e compostos fenólicos
Autor: Rayssa Dias Batista, Adriana Cândida Faustino Nishi, Eduardo Ramirez Asquieri, Elaine Meire de Assis Ramirez Asquieri
Publikováno v: Research, Society and Development, Vol 9, Iss 7, Pp e591974521-e591974521 (2020)
Yacon (Smallanthus sonchifolius) é uma raiz tuberosa nativa da região dos Andes, considerada um alimento com propriedades funcionais que contribuem para o equilíbrio da microbiota intestinal. Para conseguir incorporar estes compostos na dieta da p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29442d3e03f3c32efe0d4a231a7eaf82
https://doi.org/10.33448/rsd-v9i7.4521
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7
Pulpa de camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) en tres estados de madurez: efecto de la concentración al vacío, congelamiento y del tratamiento con ultrasonido en sus propiedades funcionales
Autor: Pedro Pablo Peláez Sánchez, Carmen Imelda Páucar Lomas, Rayssa Dias Batista, Eduardo Ramirez Asquieri, Manuel Augusto Mariñas Pérez, Elaine Meire de Assis Ramirez Asquieri
Publikováno v: Research, Society and Development. 9:e183953358
El camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) es ampliamente cultivado en la región amazónica peruana. El objetivo de este trabajo fue estudiar la pulpa de la fruta en tres estados de madurez, sometidos a ultrasonido, concentración al vacío, e
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b6b4afdb559b61f759b608e186485375
https://doi.org/10.33448/rsd-v9i5.3358
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8
Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
Autor: Clarissa Damiani, Elaine Meire de Assis Ramirez Asquieri, Eduardo Ramirez Asquieri, Jéssyca Santos Silva, Nathalya Bastos Soares Ferreira
Publikováno v: Food Science and Technology
Food Science and Technology, Issue: ahead, Published: 07 AUG 2020
Food Science and Technology, Volume: 41 Supplement 1, Pages: 155-162, Published: 07 AUG 2020
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f207936061c8d064951a867db1fb876
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500155&tlng=en
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