Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Larissa Peixoto Nunes"'
Autor:
Larissa Peixoto Nunes, Vanessa Martins da Silva, Elaine de Cássia Guerreiro Souza, Cristhiane Caroline Ferrari, Silvia Pimentel Marconi Germer
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The stability of jabuticaba flakes produced by drum drying using cassava starch as additive was evaluated. Sorption isotherms at 25 ºC were determined. Samples were stored under controlled conditions (relative humidity = 60%, temperature =
Externí odkaz:
https://doaj.org/article/555047a1f93e442a9505b34cee06cd38
Autor:
Larissa Peixoto Nunes, Cristhiane Caroline Ferrari, Danielle Ito, Elaine de Cássia Guerreiro Souza, Silvia Pimentel Marconi Germer
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to u
Externí odkaz:
https://doaj.org/article/dca285ebd2234ab591d7bd92f5dd182e
Autor:
Vanessa Silva, Elaine de Cássia Guerreiro Souza, Cristhiane Caroline Ferrari, Silvia Pimentel Marconi Germer, Larissa Peixoto Nunes
Publikováno v:
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020085, Published: 23 JUL 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020085, Published: 23 JUL 2021
The stability of jabuticaba flakes produced by drum drying using cassava starch as additive was evaluated. Sorption isotherms at 25 ºC were determined. Samples were stored under controlled conditions (relative humidity = 60%, temperature = 20, 25 an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2863d1445e8a2f509b8bf48d3a27ce2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100439
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100439
Autor:
D. Ito, Cristhiane Caroline Ferrari, Elaine de Cássia Guerreiro Souza, Larissa Peixoto Nunes, Silvia Pimentel Marconi Germer
Publikováno v:
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório do Instituto de Tecnologia de Alimentos
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório do Instituto de Tecnologia de Alimentos
Brazilian Journal of Food Technology, Vol 23 (2020)
Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7061e0fdba646b3fcaeb9ba895effd8
https://doi.org/10.1590/1981-6723.16619
https://doi.org/10.1590/1981-6723.16619