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Luciana Carnero Ribeiro, José Maria Correia da Costa, Marcos Rodrigues Amorim Afonso
Pág. e35382
Acerola is a tropical fruit characterized by a high content of vitamin C. The food sorption isotherms reflect the way that the water binds to the food. This study aimed to fit mathematical models to the adsorption isotherms of the acerola pulp powd...
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Luís Gomes de Moura Neto, Érica Milô de Freitas Felipe Rocha, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa
Pág. 273 - 277
Food sorption isotherms are highly important to predict drying time and storage conditions of a product. Current assay evaluates the behavior of adsorption isotherms of hog plum powder obtained by spray-dryer, through mathematical models. GAB, BET, Hende...
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Holivania Maria Pereira Canuto, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa
Pág. 179 - 185
The sorption isotherms describe the relationship between water activity and equilibrium moisture content of foods at a certain temperature. This work was carried out to study the hygroscopicity of freeze-dried papaya pulp powder with maltodextrin at diff...
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Fernanda Vanessa Gomes da Silva, Geraldo Arraes Maia, Paulo Henrique Machado de Sousa, Andréa da Silva Lima, José Maria Correia da Costa, Evânia Altina Teixeira de Figueiredo
Pág. 191 - 197
O objetivo deste trabalho foi estudar a estabilidade de uma bebida formulada de suco de maracujá e água de coco, ao longo de 180 dias de armazenamento a temperatura ambiente. A bebida foi preparada misturando-se 20% suco de fruta de maracujá e 80% de águ...
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