Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Fernanda Machado Baptestini"'
Autor:
Juliana Soares Zeymer, Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Marcos Eduardo Viana de Araujo, Felipe Guzzo, Fernanda Machado Baptestini
Publikováno v:
Acta Scientiarum: Agronomy, Vol 45, Iss 1 (2022)
Knowledge of the relationship between the equilibrium moisture content of the product and the air that involves it is essential to guarantee product quality and preserve its characteristics during storage. This trend can be studied by sorption isothe
Externí odkaz:
https://doaj.org/article/434f8a45018a4b52b783cf3ff9a0c02f
Autor:
Fernanda Machado Baptestini, Paulo Cesar Corrêa, Juliana Soares Zeymer, Rildo Araújo Leite, Jaime Daniel Bustos-Vanegas, Gheila Corrêa Ferres Baptestini
Publikováno v:
Revista Ceres, Vol 68, Iss 4, Pp 293-300 (2021)
ABSTRACT This study aimed to fit mathematical models to whey foam drying processes in different air temperature conditions, to determine the effective diffusion coefficient and to obtain the activation energy. For foam formation, 5.0% Emustab® was a
Externí odkaz:
https://doaj.org/article/807fc3bcb3764ce18e23ab4ad2e83e86
Autor:
Aline Almeida da Paixão, Paulo Cesar Corrêa, Fernanda Machado Baptestini, Juliana Soares Zeymer, Jaime Daniel Bustos-Vanegas
Publikováno v:
Bioscience Journal, Vol 36, Iss 6 (2020)
Beans are the main source of protein of plant origin in the Brazilian diet, they also contain phenolic compounds, antioxidants, iron, fibers and vitamins. The BRSMG Majestoso cultivar belongs to the commercial group of carioca beans, displays high pr
Externí odkaz:
https://doaj.org/article/b644ba5d9ee94ba68a1f53c7fa31009b
Autor:
Fernanda Machado Baptestini, Paulo Cesar Corrêa, Afonso Mota Ramos, Mateus da Silva Junqueira, Iasmine Ramos Zaidan
Publikováno v:
Revista Ciência Agronômica, Vol 51, Iss 1 (2020)
ABSTRACT The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursop fruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50 °C, and a water activity
Externí odkaz:
https://doaj.org/article/8050d35f6285414ab78144885ab5600d
Autor:
Juliana Soares Zeymer, Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Fernanda Machado Baptestini
Publikováno v:
Semina: Ciências Agrárias, Vol 39, Iss 3, Pp 921-932 (2018)
Knowledge of the movement of water molecules inside material is important for the study of interactions between water and chemical components of agricultural products. The thermodynamic properties calculation reports this need, being the source of in
Externí odkaz:
https://doaj.org/article/b683d7bfb8a04668b43e37c2729fa9d8
Autor:
Aline Almeida da Paixão, Paulo Cesar Corrêa, Fernanda Machado Baptestini, Sérgio Maurício Lopes Donzeles, Mayra Darliane Martins Silva Diniz, Rafael Leite de Freitas
Publikováno v:
Semina: Ciências Agrárias, Vol 38, Iss 4Supl1, Pp 2515-2530 (2017)
Edible waxes are widely used to maintain foodstuff until they are consumed. However, some products may be subjected to industrial procedures, such as hydration, prior to their consumption. Hydration of a material is a complex process, which aims to r
Externí odkaz:
https://doaj.org/article/a55892e0677841589bcd20fcaad810ef
Autor:
Paulo Cesar Corrêa, Fernanda Machado Baptestini, Juliana Soares Zeymer, Marcos Eduardo Viana de Araujo, Rita Cristina Pereira de Freitas, Rildo Araujo Leite
Publikováno v:
Ciência e Agrotecnologia, Vol 43, Iss 0 (2019)
ABSTRACT Dehydration of plant products extends its shelf life and reduces its mass and volume, which increases transport and storage efficiency and adds value to food. However, it is an intensive process in energy and time, making necessary the searc
Externí odkaz:
https://doaj.org/article/291965acc8f74aaf9adfa2140484bcf9
Autor:
Fernanda Machado Baptestini, Paulo Cesar Corrêa, Juliana Soares Zeymer, Iasmine Ramos Zaidan, Jaime Daniel Bustos-Vanegas, Gheila Corrêa Ferres Baptestini
Publikováno v:
Bioscience Journal, Vol 34 (2018)
The development and improvement of fruit processing technologies in powder form is a alternative to add value to the product and increase the income of the producers, being required the knowledge of physical-chemical properties of the product. The ai
Externí odkaz:
https://doaj.org/article/13519b6366e640aab54987ee118beac4
Autor:
Aline Almeida da Paixão, Paulo Cesar Corrêa, Fernanda Machado Baptestini, Sérgio Maurício Lopes Donzeles, Mayra Darliane Martins Silva Diniz, Rafael Leite de Freitas
Publikováno v:
Semina: Ciências Agrárias, Vol 38, Iss 4Supl1 (2017)
O uso de ceras comestíveis em produtos agrícolas é vastamente utilizado, de modo a conservar o alimento até o seu consumo. Contudo, alguns produtos podem sofrer algum processo industrial para o seu consumo, como a hidratação. A hidratação de
Externí odkaz:
https://doaj.org/article/3df7a076a3e34b64b1b44e7834462ab5
Autor:
Fernanda Machado Baptestini, Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Paulo Roberto Cecon, Nilda de Fátima Ferreira Soares
Publikováno v:
Acta Scientiarum: Agronomy, Vol 39, Iss 3 (2017)
The objective of this study was to model the kinetics of water sorption in roasted and ground coffee. Crude Arabica coffee beans with an initial moisture content of 0.1234 kgwkgdm-1 were used. These beans were roasted to a medium roast level (SCCA #
Externí odkaz:
https://doaj.org/article/1831df179a214f15a70f77b04eba13f0