Drying of avocado peels using carbonation-ultrasonication as pretreatment: Energy consumption, antioxidant capacity and rheological properties

Autor: Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, Monteiro, Shênia Santos, de Andrade, Eduardo Wagner Vasconcelos, Silva, Rosenildo dos Santos, Albuquerque, Juliana Cruz, de Figueiredo, Douglas Vinicius Pinheiro, Duarte, Diego Rodrigues, Pinheiro, Larissa da Silva Santos, Martins, Ana Nery Alves, Silva, Semirames do Nascimento, Dias, Raquel Alves de Luna, Pasquali, Matheus Augusto de Bittencourt, Rocha, Ana Paula Trindade

Publikováno v: In Chemical Engineering and Processing - Process Intensification November 2024 205

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Melón amarillo mínimamente procesado sometido a diferentes polímeros naturales

Autor: Lima, Maria Eduarda Paz de, Santos, Adriana Ferreira dos, Silva, Rosenildo dos Santos, Gomes, Jaqueline de Sousa, Oliveira, Alison dos Santos, Bezerra, Julia Medeiros, Sousa, Sara Morgana Felix de

Publikováno v: Research, Society and Development; Vol. 10 No. 15; e144101522906
Research, Society and Development; Vol. 10 Núm. 15; e144101522906
Research, Society and Development; v. 10 n. 15; e144101522906
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The population's busy lifestyle makes consumers look for alternatives that optimize time at mealtimes. Within this context, there are minimally processed fruits, where the melon stands out because its production is intended for fresh consumption. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::448901b594ccdd5b558ec1560b25a1ce
https://rsdjournal.org/index.php/rsd/article/view/22906

Melones de piel de rana mínimamente procesados bajo diferentes envases y recubrimientos comestibles

Autor: Silva, Rosenildo dos Santos, Santos, Adriana Ferreira dos, Oliveira, Alison dos Santos, Sousa, Sara Morgana Felix de, Gomes, Jaqueline de Sousa, Lima, Maria Eduarda Paz de, Pessoa, Rodrigo Interaminense

Publikováno v: Research, Society and Development; Vol. 10 No. 6; e9210615566
Research, Society and Development; Vol. 10 Núm. 6; e9210615566
Research, Society and Development; v. 10 n. 6; e9210615566
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The use of edible coatings contributes to the conservation of vegetables due to their ability to change the atmosphere, reducing physiological processes such as respiration, cell wall degradation, transpiration and, also, by restricting microbial act

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2389701417a27000561d90f74fd00d80
https://rsdjournal.org/index.php/rsd/article/view/15566

Melão ‘Cantaloupe’ minimamente processado submetido a recobrimentos comestíveis

Autor: Alves, Ana Marina Assis, Santos, Adriana Ferreira dos, Morais, Evênia Fátima Fernandes de, Pessoa, Rodrigo Interaminense, Silva, Rosenildo dos Santos

Publikováno v: Research, Society and Development, Vol 9, Iss 7, Pp e394972796-e394972796 (2020)
Research, Society and Development; Vol. 9 No. 7; e394972796
Research, Society and Development; Vol. 9 Núm. 7; e394972796
Research, Society and Development; v. 9 n. 7; e394972796
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The present work aimed to evaluate the quality of minimally processed 'Cantaloupe' melons submitted to edible coatings, based on chitosan and yam starch during refrigerated storage. The melons were submitted to six treatments: Treatment 1 (without co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bebdf3c25d41f419aa172c51477d0bf8
http://rsd.unifei.edu.br/index.php/rsd/article/view/2796