Výsledky vyhledávání - "Johnson Clay Pereira Santos"

Akademický článek

Cinética de secagem e propriedades termodinâmicas da polpa de patauá (Oenocarpus bataua Mart.)

Autor: Dyego da Costa Santos, Tiago Nascimento da Costa, Fabiana Braga Franco, Risle da Costa Castro, João Paulo de Lima Ferreira, Marcel Alexandre da Silva Souza, Johnson Clay Pereira Santos

Publikováno v: Brazilian Journal of Food Technology, Vol 22 (2019)

Resumo O patauá é uma fruta amazônica que, devido às suas propriedades sensoriais e nutricionais atrativas, tem despertado o interesse da comunidade científica. Entretanto, o elevado conteúdo de umidade confere alta perecibilidade ao produto fr

Externí odkaz: https://doaj.org/article/d47c6f65838a4601bae9d5487a13ad7b

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Development of active films poly (butylene adipate co-terephthalate) – PBAT incorporated with oregano essential oil and application in fish fillet preservation

Autor: Lucas Guimarães Cardoso, Johnson Clay Pereira Santos, Andréa Lobo Miranda, Alaíse Gil Guimarães, Janice Izabel Druzian, Geany Peruch Camilloto

Publikováno v: Industrial Crops and Products. 108:388-397

The food industry has been using antimicrobial active packaging as a tool for maintaining the quality of highly perishable products such as fish products. The use of synthetic materials, though, causes serious environmental impacts due to inappropria

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::589bebd13d976a3fb5147608afc874dd
https://doi.org/10.1016/j.indcrop.2017.06.058

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Drying kinetics and thermodynamic properties of patawa pulp (Oenocarpus bataua Mart.)

Autor: João Paulo de Lima Ferreira, Fabiana Braga Franco, Dyego da Costa Santos, Risle da Costa Castro, Tiago Nascimento da Costa, Johnson Clay Pereira Santos, Marcel Alexandre da Silva Souza

Publikováno v: Brazilian Journal of Food Technology, Vol 22 (2019)
Brazilian Journal of Food Technology, Volume: 22, Article number: e2018305, Published: 25 NOV 2019
Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a316d4b8dd6afe47797e5a1ce72278a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100468&tlng=pt

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Akademický článek

PRODUCCIÓN DE PÉLICULAS ACTIVAS BIODEGRADABLES, INCORPORADAS CON ACEITE ESCENCIAL DE ORÉGANO (Origanum vulgare) PARA USO EN FILETES DE PESCADO.

Autor: GUIMARÃES CARDOSO, Lucas¹, PROFETA ROCHA, Gracilane¹, SOUZA DE FARIAS, Ludimylla¹, SOUSA DE OLIVEIRA, Priscila¹, SANTOS JUNIOR, Cezar Miguel¹, SANTOS MENEZES, Debora¹, PEREIRA SANTOS, Johnson Clay¹, GIL GUIMARÃES, Alaíse¹ alaise@ufba.br

Publikováno v: Vitae (01214004). 2016 Supplement, Vol. 23, pS131-S132. 2p.

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Akademický článek

EVALUACIÓN MICROBIOLÓGICA DE SIRI (Portunidae FAMILY) PROCESADO, ENFRÍADO Y CONGELADO EN DIFERENTES TIPOS DE EMPAQUES.

Autor: DANTAS, Raphael Auguste¹, GUIMARÃES CARDOSO, Lucas¹, PEREIRA SANTOS, Johnson Clay¹, DUARTE FILHO CARVALHO, Celso¹, GIL GUIMARÃES, Alaíse¹ alaise@ufba.br

Publikováno v: Vitae (01214004). 2016 Supplement, Vol. 23, pS122-S123. 2p.

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