Stability of jabuticaba flakes obtained by drum drying with cassava starch as additive

Autor: Larissa Peixoto Nunes, Vanessa Martins da Silva, Elaine de Cássia Guerreiro Souza, Cristhiane Caroline Ferrari, Silvia Pimentel Marconi Germer

Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)

Abstract The stability of jabuticaba flakes produced by drum drying using cassava starch as additive was evaluated. Sorption isotherms at 25 ºC were determined. Samples were stored under controlled conditions (relative humidity = 60%, temperature =

Externí odkaz: https://doaj.org/article/555047a1f93e442a9505b34cee06cd38

Editorial

Autor: Claire Isabel Grígoli de Luca Sarantópoulos, Silvia Pimentel Marconi Germer

Publikováno v: Brazilian Journal of Food Technology, Vol 19, Iss 0 (2016)

Externí odkaz: https://doaj.org/article/6980ad57194940d1a3f3280d76a9019e

Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage

Autor: Marcelo Antonio Morgano, Cristhiane Caroline Ferrari, Silvia Pimentel Marconi Germer

Publikováno v: Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

The purpose of this work was to study the physical and chemical stability of the mango peel powder produced by hot-air drying. Sorption isotherms at 25 °C and glass transition temperatures (Tg) of the samples in equilibrium at different aw were dete

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc15ac773e0ef666a303376896af84c5
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/464

Processo de secagem em cilindro rotativo de polpa de jabuticaba usando amido de milho como aditivo

Autor: D. Ito, Cristhiane Caroline Ferrari, Elaine de Cássia Guerreiro Souza, Larissa Peixoto Nunes, Silvia Pimentel Marconi Germer

Publikováno v: Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório do Instituto de Tecnologia de Alimentos
Brazilian Journal of Food Technology, Vol 23 (2020)

Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7061e0fdba646b3fcaeb9ba895effd8
https://doi.org/10.1590/1981-6723.16619

Formulação de drageados de frutas com solução de reuso da desidratação osmótica de abacaxi

Autor: Marcelo Antonio Morgano, Gisele Marcondes Luz, Neliane Ferraz de Arruda Silveira, Silvia Pimentel Marconi Germer, Lidiane Bataglia da Silva, Marta Gomes da Silva

Publikováno v: Pesquisa Agropecuária Brasileira, Vol 52, Iss 9, Pp 806-813 (2017)
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Pesquisa Agropecuária Brasileira, Volume: 52, Issue: 9, Pages: 806-813, Published: SEP 2017
Pesquisa Agropecuária Brasileira v.52 n.9 2017
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0845a3fddb4966cd57dee9a95d715187
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000900806&tlng=en