Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Míriam Dupas Hubinger"'
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 37, Iss 12, Pp 1803-1810 (2002)
A desidratação osmótica associada à adição de ácidos fracos representa uma alternativa de processamento brando, resultando em um produto com características sensoriais praticamente inalteradas e apropriado para o consumo imediato. O objetivo
Externí odkaz:
https://doaj.org/article/071ad0eab10549f48a3f433449c87627
Autor:
José Lucena Barbosa Júnior, Marcus Vinicius da Silva Ferreira, Vanessa Sales de Oliveira, Tatiana Saldanha, Maria Ivone Martins Jacintho Barbosa, Maurício Cordeiro Mancini, Miriam Dupas Hubinger
Publikováno v:
Ciência Rural, Vol 55, Iss 2 (2024)
ABSTRACT: Orange-fleshed non-netted honeydew melon has high nutritional and economic potential, being widely appreciated as a refreshing sweet fruit. Therefore, evaluating commercial samples of such relevant products for the fresh fruit market is of
Externí odkaz:
https://doaj.org/article/ee6a1c97ff2740188bd884c05a9d3f8a
Autor:
Andrêssa Maria Medeiros Theóphilo Galvão, Eliana Marcela Vélez-Erazo, Graziele Grossi Bovi Karatay, Guilherme de Figueiredo Furtado, Danilo C. Vidotto, Guilherme M. Tavares, Míriam Dupas Hubinger
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 653:129993
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3a410754f32e88d0f2197a824d32a31
https://doi.org/10.1016/j.colsurfa.2022.129993
https://doi.org/10.1016/j.colsurfa.2022.129993
Publikováno v:
Tropical and Subtropical Fruits. :203-221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::267b8bdb770cdf8c06a56e71e91ab4d7
https://doi.org/10.1002/9781118324097.ch11
https://doi.org/10.1002/9781118324097.ch11
Autor:
Camila Dalben Madeira Campos, Ana Carla Kawazoe Sato, Renata Valeriano Tonon, Míriam Dupas Hubinger, Rosiane Lopes da Cunha
Publikováno v:
Food Science and Technology, Vol 32, Iss 2, Pp 357-365 (2012)
The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::25f64ad6ba523cc197cd5edb6d1262c2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200023
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200023
Publikováno v:
Food Science and Technology, Vol 29, Iss 2, Pp 444-450 (2009)
A influência da temperatura do ar de secagem e da concentração de agente carreador sobre as propriedades físico-químicas do suco de açaí em pó produzido por spray drying foi avaliada. O processo foi realizado em um mini spray dryer de bancada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::75f48c59605d5c905bec71513a777f98
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200034
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200034
Publikováno v:
Food Science and Technology, Vol 26, Iss 3, Pp 715-723 (2006)
O objetivo deste trabalho foi estudar a influência da temperatura (20 - 40 °C), da composição da solução (0% NaCl/65% sacarose - 10% NaCl/55% sacarose) e do nível de agitação (0 - 1000 rpm), na desidratação osmótica de metades de tomate.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::5dd9329b7d4f1fce96c2beaba2d6bbab
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000300036
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000300036
Autor:
Cristhian Rafael Lopes Francisco, Bruna Barbon Paulo, Fernando Divino De Oliveira Júnior, Ana Paula Aparecida Pereira, Glaucia Maria Pastore, Ana Silvia Prata, Izabela Dutra Alvim, Miriam Dupas Hubinger
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 878-885 (2022)
In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich
Externí odkaz:
https://doaj.org/article/2b6885911f704b6cb3f474654686efa8
Autor:
Ana Gabriela da Silva Anthero, Amanda Maria Tomazini Munhoz Moya, Adriana Souza Torsoni, Cinthia Baú Betim Cazarin, Miriam Dupas Hubinger
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100179- (2022)
Gum arabic, modified corn starch (EMCAP), modified malt (MALT), either blended or isolated, were assessed as encapsulating agents for Capsicum oleoresin. Capsicum oleoresin microparticles were obtained by spray drying and analysed for physicochemical
Externí odkaz:
https://doaj.org/article/26efb984e12d4efe81c3fe959ca09b0a
Autor:
Ana Carolina De Aguiar, Juliane Viganó, Ana Gabriela da Silva Anthero, Arthur Luiz Baião Dias, Miriam Dupas Hubinger, Julian Martínez
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100228- (2022)
Peppers of the Capsicum genus have a rich nutritional composition and are widely consumed worldwide. Thus, they find numerous applications in the food, pharmaceutical and cosmetic industries. One commercial application is oleoresin production, a nonp
Externí odkaz:
https://doaj.org/article/ef5845f3f19a4e34b60ea517c5a340d3