Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend.

Autor: Paiva YF; Science and Technology Center, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Figueirêdo RMF; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Queiroz AJM; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Santos FSD; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Amadeu LTS; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Lima AGB; Science and Technology Center, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Lima TLB; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Silva WPD; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Moura HV; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Silva ETV; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Costa CC; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Galdino PO; Unit of Food Technology Academic, Federal University of Campina Grande, Pombal 58840-000, Brazil., Gomes JP; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Leão DAS; Science and Technology Center, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2023 Sep 13; Vol. 28 (18). Date of Electronic Publication: 2023 Sep 13.

Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition.

Autor: Moura RL; Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Figueirêdo RMF; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Queiroz AJM; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Santos FSD; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Lima AGB; Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Rego Junior PFD; Federal Institute of Education, Science and Technology of Ceará, Campus Quixadá, Quixadá 62930-000, Brazil., Gomes JP; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Silva WPD; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Paiva YF; Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Moura HV; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Silva ETV; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Costa CC; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Gregório MG; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 May 24; Vol. 12 (11). Date of Electronic Publication: 2023 May 24.

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis.

Autor: Gusmão TAS; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, 58410-743 Brazil., de Gusmão RP; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, 58410-743 Brazil., Moura HV; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, 58410-743 Brazil., Silva HA; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, 58410-743 Brazil., Cavalcanti-Mata MERM; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, 58410-743 Brazil., Duarte MEM; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, 58410-743 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2019 Jun; Vol. 56 (6), pp. 2949-2958. Date of Electronic Publication: 2019 Apr 10.