Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Elaine de Cássia Guerreiro Souza"'
1
Akademický článek
Stability of jabuticaba flakes obtained by drum drying with cassava starch as additive
Autor: Larissa Peixoto Nunes, Vanessa Martins da Silva, Elaine de Cássia Guerreiro Souza, Cristhiane Caroline Ferrari, Silvia Pimentel Marconi Germer
Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The stability of jabuticaba flakes produced by drum drying using cassava starch as additive was evaluated. Sorption isotherms at 25 ºC were determined. Samples were stored under controlled conditions (relative humidity = 60%, temperature =
Externí odkaz: https://doaj.org/article/555047a1f93e442a9505b34cee06cd38
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2
Akademický článek
Drum drying process of jabuticaba pulp using corn starch as an additive
Autor: Larissa Peixoto Nunes, Cristhiane Caroline Ferrari, Danielle Ito, Elaine de Cássia Guerreiro Souza, Silvia Pimentel Marconi Germer
Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to u
Externí odkaz: https://doaj.org/article/dca285ebd2234ab591d7bd92f5dd182e
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3
Stability of mango flakes obtained by drum drying with different additives
Autor: Silvia Pimentel Marconi Germer, Elaine de Cássia Guerreiro Souza, Vanessa Silva, Cristhiane Caroline Ferrari, Maira Akemi Casagrande Yamato
Publikováno v: Drying Technology. 38:361-375
The stability of mango flakes produced by drum drying, using two different additives at 3% dry basis (corn starch or maltodextrin 10DE), was evaluated. The process conditions were temperatu...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1e4c18ff14738ac8ac7fcb56abddfd45
https://doi.org/10.1080/07373937.2019.1571505
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4
Stability of jabuticaba flakes obtained by drum drying with cassava starch as additive
Autor: Vanessa Silva, Elaine de Cássia Guerreiro Souza, Cristhiane Caroline Ferrari, Silvia Pimentel Marconi Germer, Larissa Peixoto Nunes
Publikováno v: Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020085, Published: 23 JUL 2021
The stability of jabuticaba flakes produced by drum drying using cassava starch as additive was evaluated. Sorption isotherms at 25 ºC were determined. Samples were stored under controlled conditions (relative humidity = 60%, temperature = 20, 25 an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2863d1445e8a2f509b8bf48d3a27ce2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100439
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6
Processo de secagem em cilindro rotativo de polpa de jabuticaba usando amido de milho como aditivo
Autor: D. Ito, Cristhiane Caroline Ferrari, Elaine de Cássia Guerreiro Souza, Larissa Peixoto Nunes, Silvia Pimentel Marconi Germer
Publikováno v: Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório do Instituto de Tecnologia de Alimentos
Brazilian Journal of Food Technology, Vol 23 (2020)
Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7061e0fdba646b3fcaeb9ba895effd8
https://doi.org/10.1590/1981-6723.16619
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7
Effect of reconditioning and reuse of sucrose syrup in quality properties and retention of nutrients in osmotic dehydration of guava
Autor: Neliane Ferraz de Arruda Silveira, Elaine de Cássia Guerreiro Souza, Marcelo Antonio Morgano, Marta Gomes da Silva, Silvia Pimentel Marconi Germer
Publikováno v: Drying Technology. 34:997-1008
The aim of this study was to assess the effect of reconditioning and reuse (RR) of sucrose syrup in quality properties and retention of nutrients in guava during osmotic dehydration (OD). Two trials of 15 OD cycles were conducted with RR of osmotic s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::af4adc60ba045ab257b86a4e6dd03293
https://doi.org/10.1080/07373937.2015.1090446
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8
Characterization and evaluation of stability of bioactive compounds in fruit smoothies
Autor: Fernanda Zaratini Vissotto, Paulo Alves Júnior, Elaine de Cássia Guerreiro Souza, Fabíola Guirau Parra Toti, Shirley Aparecida Garcia Berbari, Silvia Cristina Sobottka Rolim de Moura
Publikováno v: Food Science and Technology, Volume: 37, Issue: 2, Pages: 216-223, Published: 29 MAY 2017
Food Science and Technology, Iss 0
Food Science and Technology v.37 n.2 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83de41550d6de0725707fb0d2588b6f6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216&lng=en&tlng=en
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