Zobrazeno 1 - 5
of 5
pro vyhledávání: '"M. T. S. Leite Neta"'
Autor:
Gomathi Rajkumar, Mônica Silva de Jesus, Murugan Rajan, Hannah Caroline Santos Araujo, M. T. S. Leite Neta, Narendra Narain, Rafael Donizete Dutra Sandes
Publikováno v:
Drying Technology. 39:383-391
Tomato (Lycopersicon esculentum Mill.) is an important vegetable crop cherished all over the world for consumption as a raw vegetable or as processed products. They are subjected to various drying ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::978d58a1a353ebc793bf93f20410d5ee
https://doi.org/10.1080/07373937.2020.1842441
https://doi.org/10.1080/07373937.2020.1842441
Autor:
Narendra Narain, Nayjara Carvalho Gualberto, Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Juliete Pedreira Nogueira, G. Rajkumar, C. M. S. Matos, M. T. S. Leite Neta, Murugan Rajan
Publikováno v:
Drying Technology. 39:392-404
This research work has an objective to analyze the phytochemical contents and antioxidant capacity in the spray-dried powders of sapota fruit using encapsulating agents of maltodextrin and gum Arab...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ade7ad550c0c88326bfd99c72d191c7
https://doi.org/10.1080/07373937.2020.1839487
https://doi.org/10.1080/07373937.2020.1839487
A rotulagem nutricional de alimentos embalados é fundamental para promoção de saúde pública, da alimentação adequada e saudável e para o combate à obesidade e às doenças crônicas não transmissíveis. Apesar disso, as informações utiliz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9d56906a6b9bf32be32589294de8657
https://doi.org/10.53934/9786599539657-35
https://doi.org/10.53934/9786599539657-35
Autor:
Rafael Donizete Dutra Sandes, Hannah Caroline Santos Araujo, M. S. de Jesus, M. T. S. Leite Neta, Narendra Narain
Publikováno v:
Acta Horticulturae. :273-276
The aroma is one of the most appreciated sensorial attributes of fruit and one of the decisive factors in choosing a food. The flavor industry has grown significantly in recent years and the consumer's desire for new essences has given rise to the de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67ef0e5ab6d0a6fbd61cf32f8cde2ca
https://doi.org/10.17660/actahortic.2018.1198.46
https://doi.org/10.17660/actahortic.2018.1198.46
Autor:
P. M. Nogueira, Narendra Narain, Mônica Silva de Jesus, Saravanan Shanmugam, M. T. S. Leite Neta, Hannah Caroline Santos Araujo
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d455fbcada8706fbcdccf47b991ae6bb
https://doi.org/10.4995/ids2018.2018.7808
https://doi.org/10.4995/ids2018.2018.7808