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Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
(Food Science and Technology (Campinas), 2013-03-01) [Artigo]
Doce de leite é uma sobremesa láctea concentrada (cerca de 70% de sólidos) muito apreciada no Brasil. Propriedades termofísicas e reológicas de duas formulações de doce de leite brasileiro (puro e adicionado de coco ralado ...
Sorption isotherms and thermodynamic properties of grated Parmesan cheese
(International Journal Of Food Science And Technology, 2016-01-01) [Artigo]
This study focuses on isotherms, isosteric heat of sorption and enthalpy-entropy mechanism of water sorption of grated Parmesan cheese at simulating conditions of storage and drying processes. Isotherms were determined by ...
Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness
(Lwt-food Science And Technology, 2014-12-01) [Artigo]
The odoriferous importance of volatile compounds during maturation of organic passion fruit was studied. The volatile compounds were analyzed using GC-FID-OSME and GC-MS. The volatile profile changed throughout maturation. ...
Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections
(Food Biophysics, 2012-09-01) [Artigo]
Texture of gummy gels prepared with gelatin and acid modified corn starch (AMCS) was quantified by instrumental techniques and the gel microstructure was examined by confocal laser scanning microscopy (CLSM) and scanning ...
Structural properties of beds packed with agro-industrial solid by-products applicable for solid-state fermentation: Experimental data and effects on process performance
(Chemical Engineering Journal, 2014-11-01) [Artigo]
The knowledge of structural properties of beds packed with particles from agro-industrial solid wastes is important for modeling and simulation of heat and mass transfer in solid-state fermentation (SSF) in packed-bed ...
Alginate/PVA beads for levan production by Zymomonas mobilis
(Journal of Food Process Engineering, 2015-02-01) [Artigo]
The levan is a biopolymer of great importance to the food industry since it is capable of defining and modifying the structure of one food, acting as stabilizer, thickener, gelling agent and being largely responsible for ...
Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar
(Food Research International, 2018-01-01) [Artigo]
The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether ...
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
(Journal Of The Science Of Food And Agriculture, 2018-01-01) [Artigo]
BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...
Mixture and motion of sugar cane bagasse in a rotating drum
(Powder Technology, 2017-07-15) [Artigo]
The mixture and motion of fibrous particles of sugar cane bagasse were experimentally investigated in a rotating drum, a configuration frequently used for bioreactors in solid-state fermentation processes. The rotational ...
Identification of acoustic fields in aqueous biomass solutions of banana waste pretreated by power ultrasound
(Biomass Conversion And Biorefinery, 2018-03-01) [Artigo]
High-intensity ultrasound is a technology used to improve the performance of processes in the chemical, pharmaceutical, biomass pretreatment, and food industries. However, few studies were described in the literature to ...