Adição de lecitina de soja como adjuvante de secagem na obtenção de cajá em pó

Autor: Luis Gomes Moura Neto, Janaina de Paula da Costa, Denise Josino Soares, Emanuel Marques da Silva, José Maria Correia da Costa

Publikováno v: Revista Principia, Vol 1, Iss 52, Pp 194-201 (2020)

Diversas técnicas de secagem podem ser aplicadas, dependendo da matéria-prima que se deseja desidratar e do que se deseja obter. Uma forma de avaliar se o método de desidratação foi eficiente é por meio das isotermas de sorção. O objetivo des

Externí odkaz: https://doaj.org/article/0ff69f310beb414c905666396f705633

Assessing the use of arabic gum as a drying adjuvant for powdered shrimp obtained using a spray dryer

Autor: Janaina de Paula da Costa, Luís Gomes de Moura Neto, Sueli Rodrigues, José Maria Correia da Costa

Publikováno v: Ciência Animal Brasileira, Vol 21 (2020)

The aim of this study was to find a new method to improve shrimp availability in the culinary and food industry, especially for products in which the flavour of shrimp must be preserved, such as sauces, seasonings, dehydrated soups, and snacks. The a

Externí odkaz: https://doaj.org/article/3d966341412d413a94470bb067ffc35c

The influence of rootstock and time of harvest on the fruit quality during storage of in two grapefruit cultivars

Autor: Francisca Ligia de Castro Machado, José Maria Correia da Costa, Adunias dos Santos Teixeira, Janaina de Paula da Costa

Publikováno v: Acta Scientiarum: Agronomy, Vol 37, Iss 3, Pp 339-346 (2015)

The effects of the ‘Cleopatra’ mandarin and ‘Swingle’ citrumelo rootstocks and time of harvest on the quality of cold-stored (13°C and 90% R.H.) ‘Ruby Red’ and ‘Star Ruby’ grapefruit grown under the tropical conditions prevalent in C

Externí odkaz: https://doaj.org/article/c5f89b37fa6b44379404468a9136860c

Addition of powdered shrimp in the formulation of snacks

Autor: José Maria Correia da Costa, Dalany Menezes Oliveira, Diego Rodrigues Marques, Janaina de Paula da Costa, Antonio Roberto Giriboni Monteiro

Publikováno v: Revista Ciência Agronômica, Vol 50, Iss 3, Pp 387-393 (2019)
Revista Ciência Agronômica, Volume: 50, Issue: 3, Pages: 387-393, Published: 04 JUL 2019
Revista Ciência Agronômica v.50 n.3 2019
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC

The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c68388095abe342d43692eccea8f91e1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300387&tlng=en

Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple

Autor: Francisca Pereira de Moraes, Janaína de Paula da Costa, Edilene Souza da Silva, Patrícia Maria Rocha, Fábio Gonçalves Macêdo de Medeiros, José Maria Correia da Costa, Roberta Targino Hoskin

Publikováno v: Applied Sciences, Vol 14, Iss 17, p 7485 (2024)

Spray-dried yellow cashew juice ingredients produced under different inlet temperatures (140 and 150 °C) and gum arabic (GA) addition ratios (15% and 25% w/v) were evaluated for their physicochemical and phytochemical attributes and storage stabilit

Externí odkaz: https://doaj.org/article/32336f601d15430ba9fc312c8fcb53fd