Zobrazeno 1 - 10 of 12 pro vyhledávání: '"João Henrique Fernandes, da Silva"'
1
Akademický článek
Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying
Autor: Lívia Dias Campêlo de Freitas, Shirley Clyde Rupert Brandão, João Henrique Fernandes da Silva, Otidene Rossiter Sá da Rocha, Patrícia Moreira Azoubel
Publikováno v: Food Technology and Biotechnology, Vol 59, Iss 2, Pp 209-215 (2021)
Research background. Drying represents a viable unit operation for the preservation of food. Convective drying is the most used method for plant materials. However, it can result in negative changes in food nutrient composition, and other quality par
Externí odkaz: https://doaj.org/article/e01167bce14d437e82c07262b269fe96
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2
Akademický článek
Effect of Ultrasonic Pretreatment on Melon Drying and Computational Fluid Dynamic Modelling of Thermal Profile
Autor: João Henrique Fernandes da Silva, José Sabino da Silva Neto, Edilene Souza da Silva, Danilo Emídio de Souza Cavalcanti, Patrícia Moreira Azoubel, Mohand Benachour
Publikováno v: Food Technology and Biotechnology, Vol 58, Iss 4, Pp 381-390 (2020)
Research background: Drying is one of the most traditional processes of food preservation. Optimizing the process can result in a competitive product on the market regarding its price and quality. A common method in use as a pretreatment to drying is
Externí odkaz: https://doaj.org/article/7f78475d47d040c6b258797d88425f3a
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4
Effect of different grape residues polyphenols impregnation techniques in mango
Autor: Otidene Rossiter Sá da Rocha, Shirley Clyde Rupert Brandão, Rafael Augusto Batista de Medeiros, Zilmar Meireles Pimenta Barros, Patrícia Moreira Azoubel, João Henrique Fernandes da Silva, Oscar da Cunha Ferreira Neto, Edvaldo Vieira da Silva Júnior
Publikováno v: Journal of Food Engineering. 262:1-8
The objective of this work was to evaluate the effect of the incorporation of grape residue polyphenols in mango using different impregnation methods. Experiments were performed at atmospheric pressure or vacuum, and with or without performing osmoti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a58300b00ee7ef627a6b21cfd3b8348a
https://doi.org/10.1016/j.jfoodeng.2019.05.011
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5
Ultrasound-assisted vacuum drying of nectarine
Autor: Antônio Carlos Duarte Coelho, Shirley Clyde Rupert Brandão, Amanda Lopes da Silva, João Henrique Fernandes da Silva, Patrícia Moreira Azoubel, Edilene Souza da Silva
Publikováno v: Journal of Food Engineering. 246:119-124
Convective drying is a widely used conservation process, and in an attempt to improve it, the use of ultrasound and/or vacuum can be an alternative. The objective of this work was to evaluate the influence of ultrasonic waves and vacuum, combined or
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::790565a8860824a5fcc875c3bed16acc
https://doi.org/10.1016/j.jfoodeng.2018.11.013
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6
Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods
Autor: Rafael Augusto Batista, de Medeiros, Edvaldo Vieira, da Silva Júnior, Zilmar Meireles Pimenta, Barros, João Henrique Fernandes, da Silva, Shirley Clyde Rupert, Brandão, Patrícia Moreira, Azoubel
Publikováno v: Food Research International. 158:111539
This work evaluated the effect of convective drying of mango impregnated with grape residue flour polyphenols under different vacuum impregnation methods with or without performing osmotic treatment and ultrasound on the global quality of dried mango
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90147cf62dc301061166949debedcc97
https://doi.org/10.1016/j.foodres.2022.111539
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9
Utjecaj prethodne obrade etanolom i ultrazvukom na sušenje ananasa u konvekcijskoj sušari
Autor: João Henrique Fernandes da Silva, Otidene Rossiter Sá da Rocha, Shirley Clyde Rupert Brandão, Lívia Dias Campêlo de Freitas, Patrícia Moreira Azoubel
Publikováno v: Food Technology and Biotechnology
Volume 59
Issue 2
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 209-215 (2021)
Research background. Drying represents a viable unit operation for the preservation of food. Convective drying is the most used method for plant materials. However, it can result in negative changes in food nutrient composition, and other quality par
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7ba3cfd1044abac1472dd26ef3cfe8c
https://hrcak.srce.hr/260652
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