Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Pérsia Barcellos Carrasco"'
Autor:
Pérsia Barcellos Carrasco, Élder Pacheco da Cruz, Shanise Lisie Mello El Hallal, Altair Delfino da Rocha Faes, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça, Caroline Dellinghausen Borges
Publikováno v:
Bioscience Journal, Vol 38, Pp e38064-e38064 (2022)
Pinhão is highly perishable due to its high water activity, being easily affected by fungi during storage and also susceptible to infestation by larvae. This seed is usually marketed in the pinhão cones itself, or bulk threshed, and packed in plast
Externí odkaz:
https://doaj.org/article/0c0d51eb79ba4d318379f6133659ce5c
Autor:
Pérsia Barcellos Carrasco, Viviane Souza de Oliveira, Glória Caroline Paz Gonçalvez, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça, Caroline Dellinghausen Borges
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gel
Externí odkaz:
https://doaj.org/article/843acfcbfa97466195966a4b71f4bad3
Autor:
Pérsia Barcellos Carrasco, Viviane Souza de Oliveira, Glória Caroline Paz Gonçalvez, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça, Caroline Dellinghausen Borges
Publikováno v:
Brazilian Journal of Food Technology v.25 2022
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 25, Article number: e2021095, Published: 18 FEB 2022
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 25, Article number: e2021095, Published: 18 FEB 2022
The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gelatin coat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30f9bf794383c4ac2cae952832043852
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100404
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100404
Influência da luminosidade na conservação do Pinhão [Araucaria Angustifolia (Bertoloni) Otto kuntze]
Autor:
Eliezer Avila Gandra, Carla Rosane Barboza Mendonça, Caroline Dellinghausen Borges, Shanise Lisie Mello El Halal, Pérsia Barcellos Carrasco
Publikováno v:
Ciência e Tecnologia dos Alimentos–Volume 5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af6d0734f37ff4b4895181fbf54c8d0a
https://doi.org/10.36229/978-85-7042-174-6.cap.09
https://doi.org/10.36229/978-85-7042-174-6.cap.09
Publikováno v:
Brazilian Journal of Food Research. 10:148
Os revestimentos ou coberturas comestíveis são uma alternativa para a conservação de frutas pós-colheita, além de promover alguns benefícios como manutenção da cor, diminuição da perda de massa, propriedades de barreira, esses compostos s