Comportamiento higroscópico del polvo de Araçá-boi (Eugenia Stipitata) obtenido por el método de liofilización con diferentes concentraciones de maltodextrina

Autor: Andrade , Romário Oliveira de, Ferreira, Nadson Libio Bezerra, Lima, Gustavo Santos de, Lima, Ana Raquel Carmo de, Figueiredo, Caio Franklin Vieira de, Lima, Eduardo Henrique Santos de, Oliveira, Saul Ramos de, Santos, Edilayane da Nóbrega, Gomes, Josivanda Palmeira, Rocha, Ana Paula Trindade, Costa, Gilsandro Alves da, Vilela, Anderson Ferreira

Publikováno v: Research, Society and Development; Vol. 10 No. 9; e24810916515
Research, Society and Development; Vol. 10 Núm. 9; e24810916515
Research, Society and Development; v. 10 n. 9; e24810916515
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed to evaluate the physicochemical characteristics of freeze-dried Araçá-boi powder, and its hygroscopic behavior using adsorption isotherms and different mathematical models. The Araçá-boi pulp formulations with different concentra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::93ee920ac8826adad9cee86127a84c15
https://rsdjournal.org/index.php/rsd/article/view/16515

Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (Tacinga inamoena) and Product Quality.

Autor: Diógenes, Adelino de Melo Guimarães, de Figueirêdo, Rossana Maria Feitosa, Queiroz, Alexandre José de Melo, Ferreira, João Paulo de Lima, Silva, Wilton Pereira da, Gomes, Josivanda Palmeira, Santos, Francislaine Suelia dos, Castro, Deise Souza de, Oliveira, Marcela Nobre de, Santos, Dyego da Costa, Andrade, Romário Oliveira de, Lima, Ana Raquel Carmo de

Publikováno v: Foods; Jun2022, Vol. 11 Issue 12, p1751, 18p

Avaliação sensorial, química e microbiológica, de bebidas lácteas fermentadas elaboradas com polpas de frutas tropicais

Autor: Lima, Ana Raquel Carmo de

Publikováno v: Biblioteca Digital de Teses e Dissertações da UFPB
Universidade Federal da Paraíba (UFPB)
instacron:UFPB

The term milk drink has broad sense and can encompass a range of products made from milk and whey, between these fermented dairy beverages with added fruit pulps. In these products the use of whey, a waste product of cheese production, contributes to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::718849dce48783531c63ec9b12e8fd5b
https://repositorio.ufpb.br/jspui/handle/tede/4036