Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ricardo Schmitz ONGARATTO"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 18, Iss 3, Pp 231-238 (2015)
Resumo O objetivo deste trabalho foi avaliar o efeito do tratamento enzimático, utilizando enzimas comerciais, sobre o comportamento reológico e o teor de fibras e pectina do suco de pitanga. Foram avaliadas diferentes combinações de pectinase (P
Externí odkaz:
https://doaj.org/article/d18ceedbbf5f4c1ca25d9dd91061399c
Publikováno v:
Brazilian Journal of Food Technology, Vol 19, Iss 0 (2016)
Summary The aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables wer
Externí odkaz:
https://doaj.org/article/7f43782f27c94102b46bc2f7016e972c
Autor:
Paula de Oliveira Fernandes, Ricardo Schmitz Ongaratto, Rodrigo Fernandes Magalhães De Souza, Felipe Sombra Dos Santos
Publikováno v:
Brazilian Journal of Development. 8:41896-41910
As embalagens plásticas têm a utilização difundida na indústria, porém são um preocupante passivo ambiental por apresentarem um elevado tempo de degradação que, somado ao grande volume produzido, promovem uma alta taxa de ocupação nos ater
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c2f75257209ffad561bf6433c5451f1
https://doi.org/10.34117/bjdv8n5-598
https://doi.org/10.34117/bjdv8n5-598
Autor:
Leonardo Moreira Menezes, Ricardo Schmitz Ongaratto, Cristiano Piacsek Borges, Paulo L.C. Lage
Publikováno v:
Journal of Food Engineering. 228:69-78
Potassium pyrophosphate was applied as stripping solution in osmotic distillation of fruit juices. The permeate ranged between 0.56 and 1.45 kg/m2h, being more sensitive to the variation of the feed temperature. After pre-saturating the experimental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd90ed952dccb2ebb8124314c1f3f16b
https://doi.org/10.1016/j.jfoodeng.2018.02.013
https://doi.org/10.1016/j.jfoodeng.2018.02.013
Publikováno v:
Chemical Engineering Research and Design. 104:497-502
This work determined the effect of concentration on the refractive index, electrical conductivity and water activity of potassium pyrophosphate (K 4 P 2 O 7 ) aqueous solutions. These properties were evaluated at several solute mole fractions between
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b28b0372337e93d5d6f7941d55788c54
https://doi.org/10.1016/j.cherd.2015.09.015
https://doi.org/10.1016/j.cherd.2015.09.015
Autor:
Marselle Marmo do Nascimento Silva, Ricardo Schmitz Ongaratto, Paulo L.C. Lage, Cristiano Piacsek Borges
Publikováno v:
Journal of Food Engineering. 159:1-8
The objective of this work was to evaluate the effect of air bubbling on the physicochemical properties and ascorbic acid concentration of fruit juices during the extraction of their volatile aroma compounds using a bubble column operated with antifo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12871031eddc3439202c643d35fdaa93
https://doi.org/10.1016/j.jfoodeng.2015.02.022
https://doi.org/10.1016/j.jfoodeng.2015.02.022
Autor:
Maria Thereza de Moraes Santos Gomes, Isabel C. N. Debien, Ricardo Schmitz Ongaratto, Luiz Antonio Viotto
Publikováno v:
Food Science and Technology, Volume: 33, Issue: 4, Pages: 676-684, Published: DEC 2013
Food Science and Technology, Vol 33, Iss 4, Pp 676-684 (2013)
Food Science and Technology v.33 n.4 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss 4, Pp 676-684 (2013)
Food Science and Technology v.33 n.4 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Ultrafiltration (UF) inhibits the enzymatic activity which is responsible for color changes of coconut water without the need for heat treatment. In the present study, UF performance in terms of the permeate flux and enzymatic retention of the coconu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::115a4ca59fd510392ddb9bfbc861c19f
https://doi.org/10.1590/s0101-20612013000400012
https://doi.org/10.1590/s0101-20612013000400012
Publikováno v:
Brazilian Journal of Food Technology, Volume: 18, Issue: 3, Pages: 231-238, Published: SEP 2015
Brazilian Journal of Food Technology v.18 n.3 2015
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 18, Iss 3, Pp 231-238 (2015)
Brazilian Journal of Food Technology v.18 n.3 2015
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 18, Iss 3, Pp 231-238 (2015)
Resumo O objetivo deste trabalho foi avaliar o efeito do tratamento enzimático, utilizando enzimas comerciais, sobre o comportamento reológico e o teor de fibras e pectina do suco de pitanga. Foram avaliadas diferentes combinações de pectinase (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6df75999b4bf431b18ba2d57999f7d6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300231&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300231&lng=en&tlng=en
