Zobrazeno 1 - 10
of 262
pro vyhledávání: '"JOSIVANDA PALMEIRA GOMES"'
Autor:
Aline Pacheco Albuquerque, Thais Jaciane Araujo Rodrigues, Layanne Rodrigues daSilva, Newton Carlos Santos, Ana Paula Trindade Rocha, Josivanda Palmeira Gomes
Publikováno v:
Food Bioengineering, Vol 3, Iss 1, Pp 97-109 (2024)
Abstract This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the stu
Externí odkaz:
https://doaj.org/article/32177f6b687f479081662ee18e79fbb3
Autor:
Emanuel Neto Alves de Oliveira, Ana Paula Trindade Rocha, Josivanda Palmeira Gomes, Bruno Fonsêca Feitosa, Dyego da Costa Santos, Elisabete Piancó de Sousa, Danielle Martins Lemos
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100295- (2023)
This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (m
Externí odkaz:
https://doaj.org/article/19467312e005444f898dc73094c00e3f
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
Autor:
Wilton Pereira da Silva, Álison Pereira da Silva, Leidjane Matos de Souto, Aluizio Freire da Silva Junior, João Paulo de Lima Ferreira, Josivanda Palmeira Gomes, Alexandre José de Melo Queiroz
Publikováno v:
Case Studies in Thermal Engineering, Vol 39, Iss , Pp 102428- (2022)
Cashew nut is used by the industry in the production of roasted kernels, whose flavor is appreciated in various parts of the world. However, the production of 1 ton of roasted kernels generates up to 15 tons of cashew apple, which is a highly perisha
Externí odkaz:
https://doaj.org/article/7a9cb9e8bc9f4b0796114659ec677a94
Autor:
Maria Amanda Guedes, André Alisson Rodrigues da Silva, Geovani Soares de Lima, Hans Raj Gheyi, Lauriane Almeida dos Anjos Soares, Luderlândio de Andrade Silva, Valeska Karolini Nunes Oliveira, Reynaldo Teodoro de Fátima, Reginaldo Gomes Nobre, Jackson Silva Nóbrega, Carlos Alberto Vieira de Azevedo, Saulo Soares da Silva, Josivanda Palmeira Gomes
Publikováno v:
Agriculture, Vol 13, Iss 9, p 1688 (2023)
The objective of this study was to evaluate the effect of the foliar application of hydrogen peroxide (H2O2) in mitigating the effects of salt stress on cherry tomato cultivation in a hydroponic system. The experiment was conducted in a greenhouse, u
Externí odkaz:
https://doaj.org/article/36ce1d38c9ce42fe98daa09b1bd429b2
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:
Thiago Galvão Sobrinho, André Alisson Rodrigues da Silva, Geovani Soares de Lima, Vera Lúcia Antunes de Lima, Vitória Ediclécia Borges, Kheila Gomes Nunes, Lauriane Almeida dos Anjos Soares, Luciano Marcelo Fallé Saboya, Hans Raj Gheyi, Josivanda Palmeira Gomes, Pedro Dantas Fernandes, Carlos Alberto Vieira de Azevedo
Publikováno v:
Plants, Vol 12, Iss 10, p 2023 (2023)
Brazil stands out as the largest producer of sour passion fruit; however, the water available for irrigation is mostly saline, which can limit its cultivation. This study was carried out with the objective of evaluating the effects of salicylic acid
Externí odkaz:
https://doaj.org/article/d98dbb360cba4fa0b8fa836f5b69c5d4