Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar.

Autor: Do Nascimento Costa, Rosely Cristina, Ferreira, Nadson Libio Bezerra, De Andrade, Romário Oliveira

Publikováno v: Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 2, p198-214, 17p

Comportamiento higroscópico del polvo de Araçá-boi (Eugenia Stipitata) obtenido por el método de liofilización con diferentes concentraciones de maltodextrina

Autor: Andrade , Romário Oliveira de, Ferreira, Nadson Libio Bezerra, Lima, Gustavo Santos de, Lima, Ana Raquel Carmo de, Figueiredo, Caio Franklin Vieira de, Lima, Eduardo Henrique Santos de, Oliveira, Saul Ramos de, Santos, Edilayane da Nóbrega, Gomes, Josivanda Palmeira, Rocha, Ana Paula Trindade, Costa, Gilsandro Alves da, Vilela, Anderson Ferreira

Publikováno v: Research, Society and Development; Vol. 10 No. 9; e24810916515
Research, Society and Development; Vol. 10 Núm. 9; e24810916515
Research, Society and Development; v. 10 n. 9; e24810916515
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed to evaluate the physicochemical characteristics of freeze-dried Araçá-boi powder, and its hygroscopic behavior using adsorption isotherms and different mathematical models. The Araçá-boi pulp formulations with different concentra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::93ee920ac8826adad9cee86127a84c15
https://rsdjournal.org/index.php/rsd/article/view/16515