Engineering effects of hydrocolloids on drying kinetics, powder characteristics, and antioxidant preservation in grape powder

Autor: Nascimento, Amanda, Lúcio, Alexandre, Nery, Ana, Andrade, Rogério, Sarinho, Ana Maria, Lima, Janaina, Batista, Leonardo, Lisboa, Hugo M.

Publikováno v: In Journal of Food Engineering February 2025 387

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Evaluation of shape memory and self-healing of poly(ε-caprolactone)/poly(ethylene-co-methacrylic acid) ionomer (PCL/EMAA-Zn) blends.

Autor: da Cunha, Rafael Braga, Agrawal, Pankaj, da Silva Lúcio, Alexandre, Cunha, Carlos Thiago Candido, de Figueiredo Brito, Gustavo, de Mélo, Tomás Jeferson Alves

Publikováno v: Journal of Materials Science; Mar2024, Vol. 59 Issue 11, p4700-4721, 22p

Elaboración de tejido cárnico a base de tamarindo en polvo liofilizado

Autor: Silva, Armando Lauro Costa, Lúcio, Alexandre da Silva, Mendes, Bianca da Silva, Pontes, Edson Douglas Silva, Santos, Rebeca Morais Silva, Coutinho, Emily Bezerra, Oriente, Suelma Ferreira do, Baía, Sandra Regina Dantas, Gusmão, Rennan Pereira de, Gusmão, Thaisa Abrantes Souza

Publikováno v: Research, Society and Development; Vol. 11 No. 9; e22411931510
Research, Society and Development; Vol. 11 Núm. 9; e22411931510
Research, Society and Development; v. 11 n. 9; e22411931510
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Currently, there is a great appeal for the consumption of healthier products, with reduced sodium content, but which are attractive to the consumer. Among the quality characteristics of beef, tenderness assumes a prominent position, therefore, the te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e2725ae54a2c589e0844ec85336196fe
https://rsdjournal.org/index.php/rsd/article/view/31510

Modelización matemática de la cinética de liofilización del extracto de sésamo o 'leche'

Autor: Melo, Mylena Olga Pessoa, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins, Sousa, Francisca Moisés de, Leite Filho, Manoel Tolentino, Lúcio, Alexandre da Silva, Almeida, Michelly Daiane Araújo de, Santos, Rebeca Morais Silva, André, Anastácia Maria Mikaella Campos Nóbrega, Barros, Sâmela Leal, Martins, Jorge Jacó Alves

Publikováno v: Research, Society and Development; Vol. 10 No. 2; e40110212752
Research, Society and Development; Vol. 10 Núm. 2; e40110212752
Research, Society and Development; v. 10 n. 2; e40110212752
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Among oilseeds, sesame has functional components that increase resistance against oxidative deterioration, providing neutraceutical values. Considering the high nutritional and functional potential of the sesame extract or "milk", it is necessary to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8e3f57c6088b8a916e1d9084605b3f72
https://rsdjournal.org/index.php/rsd/article/view/12752