Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Patrícia Moreira Azoubel"'
Autor:
Lívia Dias Campêlo de Freitas, Shirley Clyde Rupert Brandão, João Henrique Fernandes da Silva, Otidene Rossiter Sá da Rocha, Patrícia Moreira Azoubel
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 209-215 (2021)
Research background. Drying represents a viable unit operation for the preservation of food. Convective drying is the most used method for plant materials. However, it can result in negative changes in food nutrient composition, and other quality par
Externí odkaz:
https://doaj.org/article/e01167bce14d437e82c07262b269fe96
Autor:
João Henrique Fernandes da Silva, José Sabino da Silva Neto, Edilene Souza da Silva, Danilo Emídio de Souza Cavalcanti, Patrícia Moreira Azoubel, Mohand Benachour
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 4, Pp 381-390 (2020)
Research background: Drying is one of the most traditional processes of food preservation. Optimizing the process can result in a competitive product on the market regarding its price and quality. A common method in use as a pretreatment to drying is
Externí odkaz:
https://doaj.org/article/7f78475d47d040c6b258797d88425f3a
Autor:
Ana Paula Peters, Lindamir Tomczak Tullio, Rafael Francisco de Lima, Carlos Brian Oliveira de Carvalho, Zilmar Meireles Pimenta Barros, Eunice Fraga Neta, Cátia Nara Tobaldini Frizon, Suelen Ávila, Patrícia Moreira Azoubel, Mônica de Caldas Rosa dos Anjos, Sila Mary Rodrigues Ferreira
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of os
Externí odkaz:
https://doaj.org/article/222d6cb5e6c04073a093178bf8d59bc5
Autor:
Wilson Souza de Mendonça, Margarida Angélica da Silva Vasconcelos, Rufino António Infante, Thayza Christina Montenegro Stamford, Marcos Antonio Barbosa de Lima, Alessandra Silva Araújo, Patrícia Moreira Azoubel
Publikováno v:
Journal of Food Science and Technology. 58:4542-4549
This work aimed to evaluate the effects of ultrasound pretreatment on the microstructure, antioxidant activity, and carotenoid retention of biofortified Beauregard sweet potato (BBSP). The pretreatment was carried out in an ultrasonic bath at 30 °C
Autor:
Naíra Paes de MOURA, Jackelinne de Andrade SILVA, Michelle Maria Barreto de SOUZA, Marcony Edson da SILVA JÚNIOR, Patrícia Moreira AZOUBEL, Attilio CONVERTI, Maria Inês Sucupira MACIEL
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e75621, Published: 14 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e75621, Published: 14 MAR 2022
Yellow mombin juice was microencapsulated by spray drying. Optimum operating conditions were selected from the outcomes of tests carried out according to a central composite rotatable design, using air inlet temperature (90 to 190 °C), feed flow rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba4a3cad618a29f3827721176f403c1b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100966
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100966
Autor:
Otidene Rossiter Sá da Rocha, Shirley Clyde Rupert Brandão, Rafael Augusto Batista de Medeiros, Zilmar Meireles Pimenta Barros, Patrícia Moreira Azoubel, João Henrique Fernandes da Silva, Oscar da Cunha Ferreira Neto, Edvaldo Vieira da Silva Júnior
Publikováno v:
Journal of Food Engineering. 262:1-8
The objective of this work was to evaluate the effect of the incorporation of grape residue polyphenols in mango using different impregnation methods. Experiments were performed at atmospheric pressure or vacuum, and with or without performing osmoti
Autor:
Josivan Pedro da Silva, Otidene Rossiter Sá da Rocha, Ramon Vinicius Santos de Aquino, Ada Azevedo Barbosa, Lucas B. Ribeiro, Patrícia Moreira Azoubel, Ana Flávia Barbosa De Oliveira
Publikováno v:
Chemical Papers. 73:2501-2512
This work presents a study of the removal of leaf green dye by photocatalysis using TiO2 in suspension and immobilized on polyethylene terephthalate (PET) plates. SEM, diffuse reflectance and XRD analyses confirmed the presence of the catalyst on the
Autor:
Antônio Carlos Duarte Coelho, Shirley Clyde Rupert Brandão, Amanda Lopes da Silva, João Henrique Fernandes da Silva, Patrícia Moreira Azoubel, Edilene Souza da Silva
Publikováno v:
Journal of Food Engineering. 246:119-124
Convective drying is a widely used conservation process, and in an attempt to improve it, the use of ultrasound and/or vacuum can be an alternative. The objective of this work was to evaluate the influence of ultrasonic waves and vacuum, combined or
Autor:
Patrícia Moreira Azoubel, Rafael Augusto Batista de Medeiros, Antônio Carlos Duarte Coelho, Zilmar Meireles Pimenta Barros, Maria Inês Sucupira Maciel, Carlos Brian Oliveira de Carvalho
Publikováno v:
Revista Brasileira de Engenharia Agrícola e Ambiental v.23 n.1 2019
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 23, Issue: 1, Pages: 60-64, Published: JAN 2019
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 23, Iss 1, Pp 60-64
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 23, Issue: 1, Pages: 60-64, Published: JAN 2019
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 23, Iss 1, Pp 60-64
The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit samples in the first stage and, in the second one, low-calorie
Autor:
Rafael Augusto Batista, de Medeiros, Edvaldo Vieira, da Silva Júnior, Zilmar Meireles Pimenta, Barros, João Henrique Fernandes, da Silva, Shirley Clyde Rupert, Brandão, Patrícia Moreira, Azoubel
Publikováno v:
Food Research International. 158:111539
This work evaluated the effect of convective drying of mango impregnated with grape residue flour polyphenols under different vacuum impregnation methods with or without performing osmotic treatment and ultrasound on the global quality of dried mango