Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Raquel da Silva Simão"'
Autor:
Raquel da Silva Simão, Jaqueline Oliveira de Moraes, Julia Beims Lopes, Ana Caroline Cichella Frabetti, Bruno Augusto Mattar Carciofi, João Borges Laurindo
Publikováno v:
Foods, Vol 11, Iss 2, p 218 (2022)
Color change of fruit-based products during storage is an important quality parameter to determine their shelf life. In this study, a combination of relative humidity (RH) and illumination was evaluated on the stability of strawberry leathers. Sample
Externí odkaz:
https://doaj.org/article/0f7713cb872440c8b3af6048b1fb28fa
Autor:
Julia Serpa Lopes, Raquel da Silva Simão, Gabrielly da Silva Mendes, Mariana Demarco, Jaqueline Oliveira de Moraes, Leila Hayashi, João Borges Laurindo, Giustino Tribuzi
Publikováno v:
International Journal of Food Science & Technology. 58:2448-2457
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::051d57b70e8b84d5987681d6c6da6fe3
https://doi.org/10.1111/ijfs.16383
https://doi.org/10.1111/ijfs.16383
Autor:
Letícia Frasson Martendal, Maria Luiza Tonetto Silva, Raquel da Silva Simão, Jane Mara Block, Jaqueline Oliveira de Moraes, Ana Paula Gines Geraldo, Maria Manuela Camino Feltes
Publikováno v:
JSFA reports. 3:129-136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::719b48e1ce8e8daa419109d6bbfc6bf6
https://doi.org/10.1002/jsf2.104
https://doi.org/10.1002/jsf2.104
Autor:
null Julia Serpa Lopes, null Raquel da Silva Simão, null Gabrielly da Silva Mendes, null Mariana Demarco, null Jaqueline Oliveira de Moraes, null Leila Hayashi, null João Borges Laurindo, null Giustino Tribuzi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b6ad37e2e9fd6cfbe33ef370d829acb
https://doi.org/10.1111/ijfs.16383/v2/response1
https://doi.org/10.1111/ijfs.16383/v2/response1
Autor:
Raquel da Silva Simão, Lu Zhang, Jaqueline Oliveira de Moraes, Anja Schröder, João Borges Laurindo, Maarten A.I. Schutyser
Publikováno v:
LWT 164 (2022)
LWT, 164
LWT, 164
Açaí has a high content of anthocyanins and unsaturated fatty acids, and drying parameters can affect the stability of these compounds. This study used a conductive thin-film dryer at a laboratory scale to mimic the (vacuum) drum drying of açaí p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d6812acea1f6a5fbd1db36cc81e930d
Autor:
Raquel da Silva Simão, Bruno Augusto Mattar Carciofi, João Borges Laurindo, Jaqueline Oliveira de Moraes
Publikováno v:
Food Engineering Reviews. 12:68-82
Fruit leather is a sheet or flexible strip of dried fruit that is made typically by hot air drying of fruit puree or fruit juice concentrate, with or without the addition of other ingredients. Dehydration is the most important step for fruit leather
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a512b10bfcb439116f87a74c644f6d8
https://doi.org/10.1007/s12393-019-09200-4
https://doi.org/10.1007/s12393-019-09200-4
Autor:
João Borges Laurindo, Jaqueline Oliveira de Moraes, Raquel da Silva Simão, Paula Gimenez de Souza, Bruno Augusto Mattar Carciofi
Publikováno v:
LWT. 99:445-452
Cast-tape drying (CTD) is a suitable process for the dehydration of fruit pulps to obtain leathers, flakes or powders. This study investigated the production of mango leathers by CTD, as well as their physical characteristics and acceptability. Dryin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c97dd4ae72d764f1f3361e93c8b66a7c
https://doi.org/10.1016/j.lwt.2018.10.013
https://doi.org/10.1016/j.lwt.2018.10.013
Autor:
João Borges Laurindo, Jaqueline Oliveira de Moraes, Ana Caroline Cichella Frabetti, Alexia Souza Porto, Raquel da Silva Simão
Publikováno v:
Food Hydrocolloids. 121:107041
Cast-Tape Drying (CTD) is an innovative and competitive technique to dehydrate fruit and vegetable pulps on a continuous scale, to produce leathers, flakes, and powders. The hydrocolloids maltodextrin, starch, and pectin were added to a strawberry pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce874b60c2e94b8f78fe0b644b0d8c3e
https://doi.org/10.1016/j.foodhyd.2021.107041
https://doi.org/10.1016/j.foodhyd.2021.107041
Autor:
Raquel da Silva Simão, Bruno Augusto Mattar Carciofi, João Borges Laurindo, Ricardo Lemos Monteiro, Ana Lúcia Schaidt, Jaqueline Oliveira de Moraes
Publikováno v:
Innovative Food Science & Emerging Technologies. 70:102701
Restructured fruit pulps can be dried to obtain new added-value products. In the present study, restructured pineapple pulp was dehydrated by two innovative methods, cast-tape drying (CTD) and conductive multiflash drying (KMFD). The snack produced w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61779cd99dbb6ddb2c976f05d3bc1195
https://doi.org/10.1016/j.ifset.2021.102701
https://doi.org/10.1016/j.ifset.2021.102701