Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Patricia Moreira Azoubel"'
Autor:
Shirley Clyde Rupert Brandão, Elaine Maria da Silva, Guilherme Matheus Pessoa de Arruda, José Marcelino de Souza Netto, Rafael Augusto Batista de Medeiros, Fernanda Araujo Honorato, Patricia Moreira Azoubel
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59f4dde54b91416ebf53cc2ed64b1d76
https://doi.org/10.1111/jfpe.14269
https://doi.org/10.1111/jfpe.14269
Autor:
Guilherme Matheus Pessoa de Arruda, Shirley Clyde Rupert Brandão, Edvaldo Vieira da Silva Júnior, Elaine Maria da Silva, Zilmar Meireles Pimenta Barros, Edilene Souza da Silva, Neide Kazue Sakugawa Shinohara, Patricia Moreira Azoubel
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd0da0afaabaf6514d5b52fb86d6fa4d
https://doi.org/10.1111/jfpe.14255
https://doi.org/10.1111/jfpe.14255
Autor:
Carlos Brian Oliveira de Carvalho, Shirley Clyde Rupert Brandão, João Henrique Fernandes da Silva, Patricia Moreira Azoubel
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::276095a3b824a87ccdf03bfdf8934325
https://doi.org/10.55900/bqddgjpe
https://doi.org/10.55900/bqddgjpe
Publikováno v:
Food Science and Technology, Vol 20, Iss 2, Pp 228-232 (2000)
Osmotic dehydration of cherry tomato as influenced by osmotic agent (sodium chloride and a mixed sodium chloride and sucrose solutions) and solution concentration (10 and 25% w/w) at room temperature (25°C) was studied. Kinetics of water loss and so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::4466d8aaa49eb970f20dbf6e9b33c7ec
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200017
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200017
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:
Patricia Moreira Azoubel
Publikováno v:
Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Orientador: Fernanda Elizabeth Xidieh Murr Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: No presente trabalho foi estudada a influência dos pré-tratamentos de desidratação osmótica e de secage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::730a4bb697127fa9d35c37d84466a036
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