Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Elisangela Elena Nunes Carvalho"'
1
Akademický článek
Baru (Dipteryx alata Vog.): Fruit or almond? A review on applicability in food science and technology
Autor: Gracieli de Miranda Monteiro, Elisangela Elena Nunes Carvalho, Eduardo Valério Barros Vilas Boas
Publikováno v: Food Chemistry Advances, Vol 1, Iss , Pp 100103- (2022)
Considered harvest integrating products of socio-biodiversity, native fruits have gained prominence, particularly in the gastronomic media, for their exotic flavors; therefore, their exploitation, valuation, recognition, and acceptability have increa
Externí odkaz: https://doaj.org/article/14dc0980c288494d9c2a4fce5828b1b6
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2
Akademický článek
Estudo da estabilidade físico-química de suco de abacaxi 'pérola' Study of the psycho-chemical stability of 'Pérola' pineapple juice
Autor: Paulo Rogério Siriano Borges, Elisangela Elena Nunes Carvalho, Eduardo Valério de Barros Vilas Boas, Juliana Pinto de Lima, Lucas Ferreira Rodrigues
Publikováno v: Ciência e Agrotecnologia, Vol 35, Iss 4, Pp 742-750 (2011)
Neste trabalho foram avaliadas as mudanças físico-químicas provocadas pelo tipo de armazenamento do suco de abacaxi 'Pérola', durante de 48 horas após sua elaboração. Foram avaliadas 4 condições de armazenamento, em ambiente refrigerado (4
Externí odkaz: https://doaj.org/article/183b1ade73634d618d13784c3f6f9fad
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7
Volatile profiling of pitanga fruit (Eugenia uniflora L.) at different ripening stages using solid-phase microextraction and mass spectrometry coupled with gas chromatography
Autor: Clarissa Damiani, Eduardo Valério de Barros Vilas Boas, Elisangela Elena Nunes Carvalho, Jéssyca Santos Silva, Mariana Crivelari da Cunha
Publikováno v: Scientia Horticulturae. 250:366-370
Ripening of fruits is a natural phenomenon that is easily detectable due to a variety of underlying chemical transformations that involve volatile compounds producing aroma. The objective of this work was to verify the profile of the volatiles emitte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::28a38fa80991983c8bcd9b618d3a369e
https://doi.org/10.1016/j.scienta.2019.02.076
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9
Akademický článek
Impact of acerola pulp on physical and chemical properties of lactose-free sweet bread during storage
Autor: Maria Paula Pimenta Vilas Boas, Letícia Casarine Almeida, Rafael Carvalho do Lago, Elídio Zaidine Maurício Zitha, Elisângela Elena Nunes Carvalho, Joelma Pereira, Eduardo Valério de Barros Vilas Boas
Publikováno v: Food Chemistry Advances, Vol 4, Iss , Pp 100605- (2024)
The aim of this work was to evaluate the effect of the total replacement of water with acerola pulp on the physical and chemical properties of sweet bread without lactose over five days of storage. Analyses of mass loss, soluble solids, titratable ac
Externí odkaz: https://doaj.org/article/697cda70375b47fcaf9ce361d4d573af
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10
Akademický článek
Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.)
Autor: Bianca Almada Ferreira Gomes, Hanna Elísia Araújo de Barros, Caio Vinicius Lima Natarelli, Elídio Zaidine Maurício Zitha, Elisângela Elena Nunes Carvalho, Eduardo Valério de Barros Vilas Boas
Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100394- (2023)
The objective of this work was to determine the effect of the binomial time/temperature of hydrocooling (10 and 20 min at 0 °C, 10 °C, and 20 °C) on the shelf life of sorrel, a non-conventional vegetable. The experimental design was entirely rando
Externí odkaz: https://doaj.org/article/03f577b6ec704715865bdf22b75cd420
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