Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Meliza Lindsay Rojas"'
Publikováno v:
Cleaner Engineering and Technology, Vol 17, Iss , Pp 100702- (2023)
Biogenic synthesis of nanomaterials represents a promising alternative to traditional chemical synthesis due to its environmentally friendly nature, cost-effectiveness, low toxicity, and high biocompatibility. The primary objective of this study was
Externí odkaz:
https://doaj.org/article/50611171faf14cb4872dfee69be90332
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitatio
Externí odkaz:
https://doaj.org/article/106569023e5842a9a4137823172b42ad
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105779- (2021)
This work studied three emerging approaches to improve the convective drying (50 °C, 0.8 m/s) of celery. Celery slices of 2 mm thick were pretreated for 5 min using ultrasound (32 W/L, 40 kHz), vacuum (75 kPa vacuum pressure) and ethanol (99.8% v/v,
Externí odkaz:
https://doaj.org/article/79fb6d1508d147719cc5cecacf0df1ea
Publikováno v:
Scientia Agropecuaria, Vol 12, Iss 2 (2021)
This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Ra
Externí odkaz:
https://doaj.org/article/f490bcb51afe4a94b3c91d7b3dc49659
Autor:
Meliza Lindsay Rojas, Erick Saldaña
Publikováno v:
Scientia Agropecuaria, Vol 12, Iss 2 (2021)
Several kinds of emerging technology have begun to be applied to food processes as prospective alternatives to conventional methods. Among these, ultrasound has been used. Despite the vast literature on the subject, some important aspects, including
Externí odkaz:
https://doaj.org/article/4a2c2d674d304fbc969aaf3b8e3b6287
Autor:
Karoline Costa Santos, Jaqueline Souza Guedes, Meliza Lindsay Rojas, Gisandro Reis Carvalho, Pedro Esteves Duarte Augusto
Publikováno v:
Ultrasonics Sonochemistry, Vol 70, Iss , Pp 105304- (2021)
Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both processing and product quality. The ultrasound in water treatment resulted in cellular swelling and small impact on texture. Differently, t
Externí odkaz:
https://doaj.org/article/5678479717e94d8bbd3f7a99826d651a
Publikováno v:
Scientia Agropecuaria, Vol 7, Iss 2, Pp 145-150 (2016)
Enzymes are protein complexes compounds widely studied and used due to their ability to catalyze reactions. The food processing mainly a ims the inactivation of enzymes due to various undesirable effects. However, there are many processes that can be
Externí odkaz:
https://doaj.org/article/abb1cc508fcb4f938fe1e9079a2ba0dc
Autor:
Dayanne Vigo Miranda, Meliza Lindsay Rojas, Sandra Pagador, Leslie Lescano, Jesús Sanchez-Gonzalez, Guillermo Linares
Publikováno v:
International Journal of Food Science, Vol 2018 (2018)
An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear p
Externí odkaz:
https://doaj.org/article/1e432bc172b849679003dd3db522aef9
Autor:
Meliza Lindsay Rojas Silva
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
This work studied the improvement of stability, physical properties and enzymatic inactivation in fruit beverages by applying the ultrasound technology (US). In the first part, the effect of the US application on peach juice processing was evaluated.
Publikováno v:
Drying Technology. 40:3446-3454