Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Margarida Maria dos Anjos Magalhães"'
1
Akademický článek
Contagem, isolamento e caracterização de bactérias psicrotróficas contaminantes de leite cru refrigerado Counting, isolation and characterization of psychrotrophic bacteria from refrigerated raw milk
Autor: Edna Froeder Arcuri, Priscilla Diniz Lima da Silva, Maria Aparecida Vasconcelos Paiva Brito, José Renaldi Feitosa Brito, Carla Christine Lange, Margarida Maria dos Anjos Magalhães
Publikováno v: Ciência Rural, Vol 38, Iss 8, Pp 2250-2255 (2008)
Com os objetivos de quantificar, isolar e caracterizar bactérias psicrotróficas contaminantes de leite cru refrigerado, produzido na região da Zona da Mata de Minas Gerais e Sudeste do Rio de Janeiro, foram analisadas amostras de leite coletadas d
Externí odkaz: https://doaj.org/article/96e80ae274184a31a3272d42d9cee664
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2
Akademický článek
Use of fibres obtained from the cashew (Anacardium ocidentale, L) and guava (Psidium guayava) fruits for enrichment of food products
Autor: Maria de Fátima O. Matias, Edson Leandro de Oliveira, Eduardo Gertrudes, Margarida Maria dos Anjos Magalhães
Publikováno v: Brazilian Archives of Biology and Technology, Vol 48, Iss spe, Pp 143-150 (2005)
With the purpose of using the cashew and guava dried bagasse for enrichment of cookies, a study of drying process was done. The physico- chemical characterization included the determination of pH, soluble solids, total acidity, protein, lipids, fiber
Externí odkaz: https://doaj.org/article/5c970bfa85464ddc9662db48143eaeab
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3
Evaluation and optimization of non enzymatic browning of 'cajuina' during thermal treatment
Autor: Edy Sousa de Brito, Fabiano A.N. Fernandes, Leandro Fernandes Damasceno, Margarida Maria dos Anjos Magalhães
Publikováno v: Brazilian Journal of Chemical Engineering, Vol 25, Iss 2, Pp 313-320 (2008)
Brazilian Journal of Chemical Engineering, Volume: 25, Issue: 2, Pages: 313-320, Published: JUN 2008
Scopus-Elsevier
Brazilian Journal of Chemical Engineering v.25 n.2 2008
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final col
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fca8994cff3d6bd626ba1b3beef97c15
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000200010
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4
Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control
Autor: Leandro Fernandes Damasceno, Fabiano A.N. Fernandes, Edy Sousa de Brito, Margarida Maria dos Anjos Magalhães
Publikováno v: Food Chemistry. 106:172-179
The effect of thermal treatment on clarified cashew apple juice was studied at temperatures from 88 to 121 °C. Changes in colour measured with colorimetric parameters (reflectance spectra, colour difference and CIELAB), and the variation in ascorbic
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::597cdbac143940c492223d8a062bd000
https://doi.org/10.1016/j.foodchem.2007.05.063
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5
Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
Autor: Fabiano A.N. Fernandes, Margarida Maria dos Anjos Magalhães, Sueli Rodrigues, Maria de Fátima Dantas de Medeiros, Josilma Silva de Souza
Publikováno v: Repositório Institucional da UFRN
Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN
Osmotic dehydration and air drying technology represent a technique that can reduce post-harvest loss of fruits and vegetables. In this work the influence of osmotic solution composition (water/sugar/salt) and temperature on the osmotic dehydration o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbc6d4909adc8bcfe2a45ad71583c3f5
https://doi.org/10.1016/j.jfoodeng.2007.03.038
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6
Use of fibres obtained from the cashew (Anacardium ocidentale, L) and guava (Psidium guayava) fruits for enrichment of food products
Autor: Edson Leandro de Oliveira, Eduardo Gertrudes, Margarida Maria dos Anjos Magalhães, Maria de Fátima O. Matias
Publikováno v: Brazilian Archives of Biology and Technology, Vol 48, Iss spe, Pp 143-150 (2005)
Brazilian Archives of Biology and Technology, Volume: 48, Issue: spe, Pages: 143-150, Published: JUN 2005
Repositório Institucional da UFRN
Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN
Brazilian Archives of Biology and Technology v.48 n.spe 2005
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
With the purpose of using the cashew and guava dried bagasse for enrichment of cookies, a study of drying process was done. The physico- chemical characterization included the determination of pH, soluble solids, total acidity, protein, lipids, fiber
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4f8aa6ebeefdd5d248e9365a5f44043
https://doi.org/10.1590/s1516-89132005000400018
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7
PHENOLIC ANTIOXIDANT ENRICHMENT OF SOY FLOUR-SUPPLEMENTED GUAVA WASTE BY RHIZOPUS OLIGOSPORUS-MEDIATED SOLID-STATE BIOPROCESSING
Autor: Patrick McCue, Kalidas Shetty, Gorete Ribeiro de Macedo, Roberta Targino Pinto Correia, Margarida Maria dos Anjos Magalhães
Publikováno v: Journal of Food Biochemistry. 28:404-418
In this paper, we investigated the potential for Rhizopus oligosporus to produce enhanced levels of free phenolics from guava residue mixed with soy flour as the nitrogen source. b -glucosidase activity and antioxidant activity in crude extracts were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dde53161c663824755b191e94846d5df
https://doi.org/10.1111/j.1745-4514.2004.05703.x
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8
Estudo do feijão verde (Vigna unguiculata (L) Walp) minimamente processado
Autor: Margarida Maria dos Anjos Magalhães, Andréa A Furtunato, Zilda Luiz Maria
Publikováno v: Food Science and Technology v.20 n.3 2000
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 20, Iss 3, Pp 299-301 (2000)
Food Science and Technology, Volume: 20, Issue: 3, Pages: 299-301, Published: DEC 2000
Visando definir tecnologias alternativas de processamento do feijão verde (Vigna unguiculata (L) Walp), estudou-se o processo de congelamento do mesmo. Este consistiu na recepção da matéria prima, seleção dos grãos de coloração e tamanho uni
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22e0fbcb67133efd099f96c90570d905
https://doi.org/10.1590/s0101-20612000000300004
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9
Production of phenolic antioxidants by the solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopus oligosporus
Autor: Patrick McCue, Gorete Ribeiro de Macedo, Kalidas Shetty, Roberta Targino Pinto Correia, Margarida Maria dos Anjos Magalhães
Publikováno v: Repositório Institucional da UFRN
Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN
The ability of Rhizopus oligosporus to produce enhanced levels of free phenolics from pineapple residue mixed with soy flour as potential nitrogen source was investigated. Concurrently, phenolic-linked β-glucosidase and the antioxidant activity of t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7907722e4f52fcdac4d57513fa61cf5c
https://repositorio.ufrn.br/handle/123456789/45382
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10
Influencia del Tratamiento Osmótico en el Secado de la Banana “Nanica” (Musa cavendishii, L.) en Secador de Lecho Fijo
Autor: P. D. L. da Silva, Odisséia C.P. Gaspareto, Margarida Maria dos Anjos Magalhães, Edson Leandro de Oliveira
Publikováno v: Información tecnológica. 15
Se ha estudiado la influencia de la concentracion de azucar (50 y 70 °Brix) y de la temperatura (50 y 70 °C) en la deshidratacion osmotica de la Banana “Nanica” (Musa cavendishii, L.). Para el secado complementario fue empleado un secador de lech
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::16ce43f05f21dae913cf3dcd40646556
https://doi.org/10.4067/s0718-07642004000600002
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