Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties

Autor: Almeida, Raphael Lucas Jacinto, Santos, Newton Carlos, da Silva Pedro, Marcelo, de Souza Ferreira, Iêda Leticia, da Silva Eduardo, Raphael, Muniz, Cecilia Elisa Sousa, de Andrade Freire, Vitória, Leite, Ana Carolina Nóbrega, de Oliveira, Bárbara Freire, da Silva, Paloma Benedita, da Silva, Ynis Thaciane Felix, da Silva Freitas, Raimunda Valdenice, de Sousa, Alison Bruno Borges, de Assis Cavalcante, Josilene, Sampaio, Patrícia Marinho, da Costa, Gilsandro Alves

Publikováno v: In Food Chemistry 1 December 2024 460 Part 3

Revisión integrativa del análisis de exergía en el cuerpo humano

Autor: Leite, Ana Carolina Nóbrega, Sousa, Glaucio de Meneses, Albuquerque, Juliana Cruz, Catão, Maria das Neves de Sá, Diniz, Priscylla Palmeira, Carvalho, Raniza de Oliveira, Oliveira, Herbet Lima, Nascimento, José Jefferson da Silva

Publikováno v: Research, Society and Development; Vol. 11 No. 8; e37711830990
Research, Society and Development; Vol. 11 Núm. 8; e37711830990
Research, Society and Development; v. 11 n. 8; e37711830990
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The combination of the fundamental laws of thermodynamics results in exergy, a size that quantitatively represents the ability to do useful work. Whenever energy is used, in processes where energy is converted into useful work, some of it is lost. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::757c5af4c9d0eb4b60c47de69299de97
https://rsdjournal.org/index.php/rsd/article/view/30990

Respuesta espectral del comportamiento del NDVI y NDWI bajo diferentes intensidades de lluvia en la ciudad de Patos – PB

Autor: Medeiros , Rodolpho Luiz Barros de, Sousa , Glaucio de Meneses, Figueiredo, Caio Franklin Vieira de, Formiga , Aliane Cristiane de Sousa, Oliveira , Francisco Fabrício Damião de, Oliveira, Pierre Alexandre Travasso de, Nascimento, Raiff Ramos Almeida, Monteiro , Antônio Oliveira, Leite , Ana Carolina Nóbrega

Publikováno v: Research, Society and Development; Vol. 11 No. 3; e49811326819
Research, Society and Development; Vol. 11 Núm. 3; e49811326819
Research, Society and Development; v. 11 n. 3; e49811326819
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Geoprocessing, especially geotechnologies and especially remote sensing, are widely used to monitor vegetation cover and water content present, through two indices of vegetation and continental waters. The objective of this research is to analyze the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::eff29c9b81398d7333f3dbf6de78c16e
https://rsdjournal.org/index.php/rsd/article/view/26819

Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes.

Autor: Almeida RLJ; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil. Electronic address: raphaelqindustrial@gmail.com., Santos NC; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., de Brito ACO; Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., Leite ACN; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., Morais JRF; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil., de Oliveira BF; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil., da Silva PB; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil., da Silva YTF; Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil., da Silva Freitas RV; Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil., do Bonfim KS; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil., de Sousa ABB; Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil., de Figueiredo MJ; Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil., da Costa GA; Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil., de Assis Cavalcante J; Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil., Dos Santos Pereira T; Department of Agroindustry, Federal Institute of Education, Science and Technology of Piaui, Uruçuí, PI, Brazil.

Publikováno v: Food chemistry [Food Chem] 2024 Oct 19; Vol. 464 (Pt 2), pp. 141718. Date of Electronic Publication: 2024 Oct 19.