Modeling the hydration process of bean grains coated with carnauba wax

Autor: Aline Almeida da Paixão, Paulo Cesar Corrêa, Fernanda Machado Baptestini, Sérgio Maurício Lopes Donzeles, Mayra Darliane Martins Silva Diniz, Rafael Leite de Freitas

Publikováno v: Semina: Ciências Agrárias, Vol 38, Iss 4Supl1, Pp 2515-2530 (2017)

Edible waxes are widely used to maintain foodstuff until they are consumed. However, some products may be subjected to industrial procedures, such as hydration, prior to their consumption. Hydration of a material is a complex process, which aims to r

Externí odkaz: https://doaj.org/article/a55892e0677841589bcd20fcaad810ef

Influência do teor de água nas propriedades mecânicas dos grãos de trigo submetidos à compressão

Autor: Lara Santana Fernandes, Paulo Cesar Corrêa, Mayra Darliane Martins Silva Diniz, Daniel Mariano Leite, David de Sousa Lima Vasconcellos

Publikováno v: Bioscience Journal, Vol 30 (2014)

O estudo das características mecânicas dos produtos agrícolas é imprescindível para que os equipamentos possam ser desenvolvidos com vistas a atingir a máxima eficiência sem, contudo, comprometer a qualidade final do produto. Ao sofrer esforç

Externí odkaz: https://doaj.org/article/8a9353750c9945e98fbb00214044382c

Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process Secado de Tomate por Infrarrojo: Modelación y algunos Coeficientes del Proceso de Deshidratación

Autor: Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Fernanda Machado Baptestini, Mayra Darliane Martins Silva Diniz, Aline Almeida da Paixão

Publikováno v: Chilean Journal of Agricultural Research, Vol 72, Iss 2, Pp 262-267 (2012)

Infrared dehydration is more advantageous than the convective system under similar conditions, and studying this process is important to further develop equipment and procedures. Thus, the aim of this work was to study the dehydration process of toma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::67897aca286aff385d3ef887c30707ea
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000200015

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Autor: Afonso Mota Ramos, Elaine Berger Ceresino, Geany Peruch Camilloto, Valéria Paula Rodrigues Minim, Márcia Cristina Teixeira Ribeiro Vidigal, Mayra Darliane Martins Silva Diniz, Luis Antonio Minim

Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Science and Technology v.32 n.2 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 32, Iss 2, Pp 412-418 (2012)

É importante entender como as mudanças na formulação de um alimento podem afetar suas características. Sendo assim, o objetivo deste trabalho foi estudar o efeito da adição de concentrado protéico de soro (CPS) na textura de sobremesas lácte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08ed670734bf5f0a9c51611c740b51b4
https://doi.org/10.1590/s0101-20612012005000047

Efeito da temperatura e da concentração nas propriedades físicas da polpa de melancia

Autor: Danilo Bergamaschi Guedes, Mayra Darliane Martins Silva Diniz, Afonso Mota Ramos

Publikováno v: BRAZILIAN JOURNAL OF FOOD TECHNOLOGY. 13:279-285

Density and viscosity are important physical properties since they are the properties most used in calculations involving fluid transport. The main objectives of the present study were to examine the rheological behaviour and determine the density of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::672e284303f74d8d38c5495423244193
https://doi.org/10.4260/bjft2010130400037