Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marina Barbosa Vilela"'
Autor:
Paula G. Silveira, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Marina Barbosa Vilela, Letícia Fernandes de Oliveira
Publikováno v:
Revista Brasileira de Engenharia Agrícola e Ambiental v.25 n.8 2021
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 25, Iss 8, Pp 560-565 (2021)
Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 25, Issue: 8, Pages: 560-565, Published: 12 APR 2021
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 25, Iss 8, Pp 560-565 (2021)
Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 25, Issue: 8, Pages: 560-565, Published: 12 APR 2021
In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23964e0035447d32e6fb0e0fcaad862a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000800560
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000800560
Autor:
Michel Cardoso de Angelis Pereira, Marina Barbosa Vilela, Jefferson Luiz Gomes Corrêa, Letícia Fernandes de Oliveira, Alcinéia de Lemos Souza Ramos
Publikováno v:
LWT - Food Science and Technology. 71:77-87
Yacon presents prebiotic and hypoglycemic properties with a high fructan content. Pulsed vacuum osmotic dehydration (PVOD) is a process that can reduce water activity with small variations in nutritional properties. Yacon slices were dehydrated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fb0e9b8c10c7e247ce74870ef98cb32
https://doi.org/10.1016/j.lwt.2016.03.028
https://doi.org/10.1016/j.lwt.2016.03.028
Autor:
Marina Barbosa Vilela, Kamilla Soares de Mendonça, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Michel Cardoso de Angelis Pereira
Publikováno v:
Drying Technology. 34:386-394
Osmotic dehydration assisted by ultrasound (ODAU) at low temperatures reduces water activity (aw) and maintains nutrients. The influence of solution concentration (SC; 20 to 60° Brix, xylitol and sorbitol) and ultrasound application time (tus, 0 to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65b4d4e34ccca31b2db0c8cf486bce38
https://doi.org/10.1080/07373937.2015.1054511
https://doi.org/10.1080/07373937.2015.1054511
Autor:
Jefferson Luiz Gomes Corrêa, Marina Barbosa Vilela, Luís Roberto Batista, Diego Alvarenga Botrel, Letícia Fernandes de Oliveira, Luísa Freire
Publikováno v:
Journal of Food Processing and Preservation. 41:e13306
The osmotic solution (OS) used in pulsed vacuum osmotic dehydration (PVOD) could represent an environmental problem. The reuse of the solution minimizes the cost, but has to consider the properties of the dehydrated product and the solution itself. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b55bafb286c27162793b3672d7c49ad7
https://doi.org/10.1111/jfpp.13306
https://doi.org/10.1111/jfpp.13306