Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Wallaf Costa Vimercati"'
Autor:
Leandro Levate Macedo, Wallaf Costa Vimercati, Cintia da Silva Araújo, Antonio Manoel Maradini Filho, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The aim of this work was to evaluate the stability during maturation of banana liqueurs made with yacon syrup and sucrose. Thus, 20 °GL and 30 °Brix liqueurs were produced using yacon and sucrose syrups at concentrations of 42.8 and 45.0
Externí odkaz:
https://doaj.org/article/95b29f40d8984d21bacffbc85ac2c7aa
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo Este trabalho objetivou apresentar os fundamentos sobre fruto-oligossacarídeos (FOS), seus métodos de obtenção, estabilidade em alimentos processados e aspectos nutricionais. Os FOS são carboidratos naturais presentes em diversas espécie
Externí odkaz:
https://doaj.org/article/fe3f1cda4e294abb8bdc5fe89acccdf7
Publikováno v:
International Journal of Food Engineering. 18:325-336
The spent coffee grounds (SCG) are one of the byproducts generated in large volume by the coffee industry. Thus, this study aimed to evaluate solvents and methods of extraction of bioactive compounds from SCG and optimize the process. The solvent and
Autor:
Cintia da Silva Araújo, Leandro Levate Macedo, Wallaf Costa Vimercati, Jefferson Luiz Gomes Corrêa, Carlos José Pimenta
Publikováno v:
Drying Technology. 40:3324-3339
Autor:
Sérgio Henriques Saraiva, Antonio Manoel Maradini Filho, Marcelo Giordano Minozzo, Jefferson Luiz Gomes Corrêa, Luciano José Quintão Teixeira, Cintia da Silva Araújo, Wallaf Costa Vimercati, Leandro Levate Macedo
Publikováno v:
Journal of Food Measurement and Characterization. 16:137-144
The aim of this study was to evaluate the effect of blanching and spinach drying methods on the physicochemical and cooking properties of enriched pasta. Blanched and unblanched spinach were subjected to fixed bed drying and foam mat drying and used
Autor:
Wallaf Costa Vimercati, Irineu Petri Júnior, Jefferson Luiz Gomes Corrêa, Cintia da Silva Araújo, Leandro Levate Macedo
Publikováno v:
Food and Bioprocess Technology. 14:2046-2061
Convective drying of strawberries was performed with or without ethanol pre-treatment (ET) in their fresh state or enriched with isomaltulose osmotic dehydration (OD) or by pulsed vacuum osmotic dehydration (PVOD). Both osmotic processes were execute
Autor:
Cintia da Silva Araújo, Wallaf Costa Vimercati, Leandro Levate Macedo, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira, Joyce Maria Gomes da Costa, Carlos José Pimenta
Publikováno v:
Journal of food scienceREFERENCES. 87(9)
Spent coffee grounds (SCG) are a coproduct that causes environmental impacts worldwide. Thus, consciously reusing the SCG is an eminent need. This work aimed to encapsulate phenolic compounds and antioxidants obtained from SCG extracts through spray-
Autor:
Leandro Levate Macedo, Cintia da Silva Araújo, Wallaf Costa Vimercati, Sérgio Henriques Saraiva
Publikováno v:
Food Analytical Methods. 14:1943-1952
Near-infrared spectra were collected from green coffee and the partial least squares (PLS) regression method was used to develop multivariate models to estimate the sensory scores and content of total phenolic compounds in the coffee. The PLS models
Autor:
Cintia da Silva Araújo, Leandro Levate Macedo, Wallaf Costa Vimercati, Sérgio Henriques Saraiva, Anderson do Nascimento Oliveira, Luciano José Quintão Teixeira
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Resumo A acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável. Diante disto, o presente tr
Externí odkaz:
https://doaj.org/article/73c37806662f47f39bd9184a780ae9d0
Autor:
Isabella Varanda Oliveira, Andressa Ladeira Bernardes, Wallaf Costa Vimercati, Suzana Maria Della Lucia, André Gustavo Vasconcelos Costa
Publikováno v:
Revista UniVap, Vol 22, Iss 40 (2017)
O interesse por produtos mais saudáveis está se tornando cada vez maior entre os consumidores. Este fato tem levado pesquisadores e a indústria de alimentos a procurarem maneiras de desenvolverem alimentos que atendam às exigências dos consumido
Externí odkaz:
https://doaj.org/article/b56edfd4a31d4590b826727d953e0d4f