Výsledky vyhledávání - "Vimercati WC"

Akademický článek

Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray-drying and freeze-drying and characterization of dried powders.

Autor: Araújo CDS; Department of Food Science, Federal University of Lavras, Minas Gerais, Brazil., Vimercati WC; Department of Food Science, Federal University of Lavras, Minas Gerais, Brazil., Macedo LL; Department of Food Science, Federal University of Lavras, Minas Gerais, Brazil., Saraiva SH; Department of Food Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil., Teixeira LJQ; Department of Food Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil., da Costa JMG; Institute of Science and Technology, Federal University dos Vales do Jequitinhonha e Mucuri, Diamantina, Minas Gerais, Brazil., Pimenta CJ; Department of Food Science, Federal University of Lavras, Minas Gerais, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2022 Sep; Vol. 87 (9), pp. 4056-4067. Date of Electronic Publication: 2022 Aug 20.

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Akademický článek

Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze-drying.

Autor: Vimercati WC; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Araújo CDS; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Macedo LL; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Correa JLG; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Pimenta CJ; Department of Food Science, Federal University of Lavras, Lavras, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2022 Apr; Vol. 87 (4), pp. 1767-1779. Date of Electronic Publication: 2022 Mar 13.

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Akademický článek

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying.

Autor: Macedo LL; Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-900, Brazil., Corrêa JLG; Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-900, Brazil., Araújo CDS; Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-900, Brazil., Vimercati WC; Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-900, Brazil., Pio LAS; Department of Agriculture, Federal University of Lavras, Lavras, MG, 37200-900, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2021 Feb; Vol. 86 (2), pp. 426-433. Date of Electronic Publication: 2021 Jan 12.

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Akademický článek

Determination of pH and acidity in green coffee using near-infrared spectroscopy and multivariate regression.

Autor: Araújo CDS; Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Macedo LL; Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Vimercati WC; Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Ferreira A; Department of Agronomy, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Prezotti LC; Capixaba Institute of Research, Technical Assistance and Rural Extension, Vitória, Brazil., Saraiva SH; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2020 Apr; Vol. 100 (6), pp. 2488-2493. Date of Electronic Publication: 2020 Feb 12.

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