Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Francislaine Suelia Dos Santos"'
Autor:
Maria Suiane de Moraes, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Joana D’arc Paz de Matos, Luís Paulo Firmino Romão da Silva, Francislaine Suelia dos Santos, Semirames do Nascimento Silva, Adolfo Pinheiro de Oliveira
Publikováno v:
Revista Ciência Agronômica, Vol 55 (2023)
ABSTRACT The use of residues resulting from the processing of agricultural products is an widely studied topic, which is justified by the need to reduce costs and by the search for productive sustainability, which has as one of its principles the ful
Externí odkaz:
https://doaj.org/article/a798e29fc139479dba0d5d2b0bb89709
Autor:
Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Francislaine Suelia dos Santos, Lumara Tatiely Santos Amadeu, Antônio Gilson Barbosa de Lima, Thalis Leandro Bezerra de Lima, Wilton Pereira da Silva, Henrique Valentim Moura, Eugênia Telis de Vilela Silva, Caciana Cavalcanti Costa, Plúvia Oliveira Galdino, Josivanda Palmeira Gomes, Douglas Alexandre Saraiva Leão
Publikováno v:
Molecules, Vol 28, Iss 18, p 6596 (2023)
Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigment
Externí odkaz:
https://doaj.org/article/24697449ebca421e80a506f767fde3e2
Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures
Autor:
Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Lumara Tatiely Santos Amadeu, Carolaine Gomes dos Reis, Francislaine Suelia dos Santos, Antônio Gilson Barbosa de Lima, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Daniela Dantas de Farias Leite, Thalis Leandro Bezerra de Lima
Publikováno v:
Foods, Vol 12, Iss 13, p 2508 (2023)
Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of additives and temperatures is extremely important. The objective of this study was to evaluate the
Externí odkaz:
https://doaj.org/article/17c17e5afbd142e294f2dd49f376bb05
Autor:
Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Lumara Tatiely Santos Amadeu, Francislaine Suelia dos Santos, Carolaine Gomes dos Reis, Ana Júlia de Brito Araújo Carvalho, Marcos dos Santos Lima, Antônio Gilson Barbosa de Lima, Josivanda Palmeira Gomes, Rodrigo Leite Moura, Henrique Valentim Moura, Eugênia Telis de Vilela Silva
Publikováno v:
Molecules, Vol 28, Iss 12, p 4866 (2023)
The combination of fruit pulps from different species, in addition to multiplying the offer of flavors, aromas and textures, favors the nutritional spectrum and the diversity of bioactive principles. The objective was to evaluate and compare the phys
Externí odkaz:
https://doaj.org/article/43922b62ce434c138f218f3592561709
Autor:
Rodrigo Leite Moura, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Francislaine Suelia dos Santos, Antônio Gilson Barbosa de Lima, Pedro Francisco do Rego Junior, Josivanda Palmeira Gomes, Wilton Pereira da Silva, Yaroslávia Ferreira Paiva, Henrique Valentim Moura, Eugênia Telis de Vilela Silva, Caciana Cavalcanti Costa, Mailson Gonçalves Gregório
Publikováno v:
Foods, Vol 12, Iss 11, p 2106 (2023)
Pepper (Capsicum spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their color, flavor, and pungency properties. Peppers have abundant production; on the other
Externí odkaz:
https://doaj.org/article/509e8a539bcd480eb282982d66021238
Autor:
Wilton Pereira da Silva, Leidjane Matos de Souto, João Paulo de Lima Ferreira, Josivanda Palmeira Gomes, Antonio Gilson Barbosa de Lima, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Dyego da Costa Santos, Maristela de Fátima Simplicio de Santana, Francislaine Suelia dos Santos, Lumara Tatiely Santos Amadeu, Plúvia Oliveira Galdino, Caciana Cavalcanti Costa, Aluízio Freire da Silva Júnior, Célia Maria Rufino Franco
Publikováno v:
Foods, Vol 12, Iss 10, p 2084 (2023)
The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during
Externí odkaz:
https://doaj.org/article/78e4d595afc94d488daccafa0d9e58ac
Autor:
Auryclennedy Calou de Araújo, Josivanda Palmeira Gomes, Francilânia Batista da Silva, Jarderlany Sousa Nunes, Francislaine Suelia dos Santos, Wilton Pereira da Silva, João Paulo de Lima Ferreira, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Geovani Soares de Lima, Lauriane Almeida dos Anjos Soares, Ana Paula Trindade Rocha, Antonio Gilson Barbosa de Lima
Publikováno v:
Molecules, Vol 28, Iss 8, p 3549 (2023)
Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye.
Externí odkaz:
https://doaj.org/article/283d0b3278b94d18889db4a98aceca12
Autor:
Francislaine Suelia dos Santos, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Yaroslávia Ferreira Paiva, Henrique Valentim Moura, Eugênia Telis de Vilela Silva, João Paulo de Lima Ferreira, Bruno Adelino de Melo, Ana Júlia de Brito Araújo Carvalho, Marcos dos Santos Lima, Caciana Cavalcanti Costa, Wilton Pereira da Silva, Josivanda Palmeira Gomes
Publikováno v:
Foods, Vol 12, Iss 3, p 569 (2023)
Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the f
Externí odkaz:
https://doaj.org/article/b05312e30a2546c6a367603de7a3b5f7
Autor:
Roberta de Oliveira Sousa Wanderley, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Francislaine Suelia dos Santos, Yaroslávia Ferreira Paiva, João Paulo de Lima Ferreira, Antônio Gilson Barbosa de Lima, Josivanda Palmeira Gomes, Caciana Cavalcanti Costa, Wilton Pereira da Silva, Dyego da Costa Santos, Patricio Borges Maracajá
Publikováno v:
Foods, Vol 12, Iss 2, p 286 (2023)
Pomegranate is a fruit desirable for its nutritional and medicinal properties which has a great industrial potential that is yet under-explored. Notable for its integral use, the peels are used in medicinal infusions and the seeds consumed without re
Externí odkaz:
https://doaj.org/article/22ba69d9d9974aac93795f2bf3378e2c
Autor:
Adelino de Melo Guimarães Diógenes, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, João Paulo de Lima Ferreira, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Francislaine Suelia dos Santos, Deise Souza de Castro, Marcela Nobre de Oliveira, Dyego da Costa Santos, Romário Oliveira de Andrade, Ana Raquel Carmo de Lima
Publikováno v:
Foods, Vol 11, Iss 12, p 1751 (2022)
The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-ma
Externí odkaz:
https://doaj.org/article/e30d40cc169e4e99bb01e601c4ecec86