The potential use of supercritical carbon dioxide in sugarcane juice processing

Autor: Fernanda Cristina Pimenta, Talita Cristiane Krice Moraes, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus

Publikováno v: npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)

Abstract Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO2) technology as an intervention potentially capable of rendering a high quality product can be considered. This study eva

Externí odkaz: https://doaj.org/article/8b5d7f250b3747028953248de40c9bcb

FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum.) PUREE

Autor: MARIA TERESA DE ALVARENGA FREIRE, RODRIGO RODRIGUES PETRUS, JOZETI APARECIDA BARBUTTI GATTI, MARIA FERNANDA BARBOSA LEITE, MARIANA TOMIE KUNITAKE, CELIA MARINA DE ALVARENGA FREIRE

Publikováno v: Revista Caatinga, Vol 29, Iss 4, Pp 1006-1014 (2016)

Cupuaçu ( Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the effects of packaging corr

Externí odkaz: https://doaj.org/article/355cc1ce29e94424967fa4ce4f18df1e

Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose Qualidade e características sensoriais de manga osmoticamente desidratada com xaropes de açúcar invertido e a sacarose

Autor: Sabrina Bernardi, Renata B. Bodini, Bruna Marcatti, Rodrigo Rodrigues Petrus, Carmen Sílvia Favaro-Trindade

Publikováno v: Scientia Agricola, Vol 66, Iss 1, Pp 40-43 (2009)

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispen

Externí odkaz: https://doaj.org/article/3bf093ab78c942f785fd0558476296b8

The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice

Autor: Thais Madoglio Sultani, Ana Carolina Pereira Francisco, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus

Publikováno v: Food Science and Technology International. :108201322311723

Pectin methylesterase (PME) is the target-enzyme in orange juice processing, and its inactivation preserves the original juice’s cloud, a valuable quality attribute for consumers. This study was primarily undertaken to evaluate the combination of s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f792b1ca9053b37e993931053f57f5d
https://doi.org/10.1177/10820132231172363

The shelf life of standardized sugarcane juice stored under refrigeration

Autor: Rodrigo Rodrigues Petrus, Ana Cláudia Rocheto, Ivana Morais Geremias-Andrade, Fabio Augusto Gallo

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology v.40 n.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 1, Pages: 101-95, Published: 11 NOV 2019
Food Science and Technology, Vol 40, Iss 1, Pp 95-101
Food Science and Technology, Issue: ahead, Published: 11 NOV 2019

The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2d1f3f4d4c4bbe66c8db94c238c6969
https://doi.org/10.1590/fst.33918