Zobrazeno 1 - 10 of 20 pro vyhledávání: '"Kamilla Soares de Mendonça"'
1
Akademický článek
Two-stage power level to improve microwave vacuum drying of restructured peruvian carrot chips
Autor: Kamilla Soares de Mendonça, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Amanda Umbelina de Souza
Publikováno v: Ciência e Agrotecnologia, Vol 47 (2023)
ABSTRACT The Peruvian carrot is a root that is rich in bioactive compounds. However, owing to the short shelf life of these carrots, their consumption is restricted. In the present study, we investigated the microwave vacuum drying (MWVD) of restruct
Externí odkaz: https://doaj.org/article/dc8e1084cef542bfbb5f18f8b921f353
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2
Akademický článek
Ethanol pretreatment in taioba leaves during vacuum drying
Autor: João Renato de Jesus Junqueira, Jefferson Luiz Gomes Corrêa, Nathane Silva Resende, Thaisa Carvalho Volpi Balbinoti, Isabella Pereira Gatti, Kamilla Soares de Mendonça
Publikováno v: Ciência e Agrotecnologia, Vol 45 (2021)
ABSTRACT Non-conventional vegetables are those with limited distribution, restricted to certain regions. As a globalization and food industrialization result, its cultivation and consumption has decreased. The taioba [Xanthosoma sagittifolium (L.) Sc
Externí odkaz: https://doaj.org/article/37d91c3665de4e4ab7a12d633ebe834f
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3
Microwave drying of sweet potato: Drying kinetics and energetic analysis
Autor: João Renato de Jesus Junqueira, Jefferson Luiz Gomes Corrêa, Irineu Petri Junior, Isabella Pereira Gatti, Kamilla Soares de Mendonça
Publikováno v: October 2022. :1185-1192
The shelf life of the sweet potato is short due to its high water activity. Therefore, preservative techniques are mandatory. In this sense, the effects of osmotic dehydration (OD) as pretreatment, two different osmotic agents (OA), sucrose and sorbi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e9c67b03f4b432a0c01203fa7a491e60
https://doi.org/10.21475/ajcs.22.16.10.p3673
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4
Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
Autor: Jefferson Luiz Gomes Corrêa, Amanda Umbelina de Souza, Kamilla Soares de Mendonça, João Renato de Jesus Junqueira, Ronaldo Elias de Mello Junior
Publikováno v: Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 2, Pp 439-448 (2020)
Food Science and Technology, Volume: 41, Issue: 2, Pages: 439-448, Published: 31 JUL 2020
Food Science and Technology, Issue: ahead, Published: 31 JUL 2020
Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming to improve the shelf life and the stability of the products. The mass transfer that occurs during this process can be enhanced with the application of reduced pressure
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25b14fd72974503a92c6ab4dbe1daaa6
https://doi.org/10.1590/fst.02420
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5
Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying
Autor: Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Ronaldo Elias de Mello Junior, Paula Giarolla Silveira, Kamilla Soares de Mendonça, João Renato de Jesus Junqueira
Publikováno v: Acta Scientiarum. Technology. 45:e62457
Tomato is one of the most cultivated vegetables, playing important role in the human feed. Due to its characteristics and composition, tomatoes present reduced shelf life, and preservative techniques are required. In this study, response surface meth
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a6aec52e77e2607e47edd5da96894629
https://doi.org/10.4025/actascitechnol.v45i1.62457
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6
Pré-tratamento com etanol em folhas de taioba durante secagem à vácuo
Autor: João Renato de Jesus Junqueira, Jefferson Luiz Gomes Corrêa, Nathane Silva Resende, Thaisa Carvalho Volpi Balbinoti, Isabella Pereira Gatti, Kamilla Soares de Mendonça
Publikováno v: Ciência e Agrotecnologia, Volume: 45, Article number: e020421, Published: 06 DEC 2021
Ciência e Agrotecnologia v.45 2021
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Vol 45 (2021)
Non-conventional vegetables are those with limited distribution, restricted to certain regions. As a globalization and food industrialization result, its cultivation and consumption has decreased. The taioba [Xanthosoma sagittifolium (L.) Schott] is
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::904d9ccb480b1f76e935e7e6cbb18181
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542021000100406&lng=en&tlng=en
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8
Pulsed Vacuum Osmotic Dehydration of Beetroot, Carrot and Eggplant Slices: Effect of Vacuum Pressure on the Quality Parameters
Autor: Kamilla Soares de Mendonça, Ronaldo Elias de Mello Junior, Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira
Publikováno v: Food and Bioprocess Technology. 11:1863-1875
Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing moisture content and water activity in biological products. This study aimed to analyze the effect of vacuum application (VA) on PVOD of beetroot, carrot, and eggplant s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6a1b055f24224770f808126401efe1ad
https://doi.org/10.1007/s11947-018-2147-9
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9
Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices
Autor: Kamilla Soares de Mendonça, Fabiano Vicente Figueira, Marcelo Angelo Cirillo, João Renato de Jesus Junqueira, Elisângela Elena Nunes Carvalho, Jefferson Luiz Gomes Corrêa
Publikováno v: Food Chemistry. 224:212-218
Pequi is a fruit from Brazilian Cerrado. Despite its ascorbic acid and carotenoid contents, consumption of pequi is restricted to its region of origin. The goal of this work was to study drying of pequi slices (convective or vacuum drying at 40°C an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dfcb1d713560993b56ffe8c0b42b766
https://doi.org/10.1016/j.foodchem.2016.12.051
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10
Pulsed vacuum osmotic dehydration of tomatoes: Sodium incorporation reduction and kinetics modeling
Autor: Kamilla Soares de Mendonça, Dovel Branquinho Ernesto, Jefferson Luiz Gomes Corrêa
Publikováno v: LWT - Food Science and Technology. 71:17-24
Semi-dehydrated food is obtained via osmotic dehydration (OD). The influence of the osmotic agent (27.5% sucrose or maltodextrin combined with 10.0% of NaCl, 40 °C) with/without the application of a vacuum pulse (VP) (100 mbar, 20 min) on the NaCl i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d019c60811c6a930f5751ea51f10ed4b
https://doi.org/10.1016/j.lwt.2016.01.046
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