Clarified Juice
Mostrando 1-12 de 24 artigos, teses e dissertações.
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1. Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
Abstract Raw watermelon juice was clarified in a laboratory scale flat plate ultrafiltration system incorporating polyethersulphone membranes with a molecular weight cut-off of 50 kDa. The experiments have been carried out over a wide range of trans-membrane pressures (1-3 bar). The effect of ultrafiltration with molecular weight cut-off (MWCO) of 50 kDa PES
Food Sci. Technol. Publicado em: 26/10/2017
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2. Use of Moringa oleífera Lamarck leaf extract as sugarcane juice clarifier: effects on clarifed juice and sugar
The objective of this study was to evaluate the effect of Moringa oleifera Lam. leaf extract on the sedimentation of impurities in the treatment of sugarcane juice and the effects on sugar quality and on the clarified juice. The experimental design used was a 4x2 factorial arrangement with four replications. The main treatments performed included the extract
Food Sci. Technol. Publicado em: 2014-03
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3. Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality
Sugarcane juice with passion fruit pulp was clarified using microfiltration under different T (temperature), P (pressure), and V (tangential velocity). The effects of these processing parameters were evaluated applying a rotational central composite experimental design (RCCD) and response surface methodology (RSM). The tests were performed at a filtration pi
Food Sci. Technol. Publicado em: 2014-03
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4. Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification
Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fe
Braz. J. Microbiol.. Publicado em: 2014
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5. Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice
Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of these formulations, especially by consumers who are not famili
Food Sci. Technol. Publicado em: 2013-12
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6. Renewable resources for biosurfactant production by yarrowia lipolytica
In this work, the production of a biosurfactant synthesized by Yarrowia lipolytica using different renewable resources as carbon source was investigated. Crude glycerol, a biodiesel co-product, and clarified cashew apple juice (CCAJ), an agroindustrial residue, were applied as feedstocks for the microbial surfactant synthesis. The microorganism was able to g
Braz. J. Chem. Eng.. Publicado em: 2012-09
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7. Producao de suco clarificado de goiaba com uso de enzima pectinolitica e agentes "fining".
No presente trabalho foram empregados como materia-prima frutos de goiaba de variedade vermelha (Psidium guajava L. var. pomifera) provenientes de cultivares da Serra da Ibiapaba (Serra Grande), localizada em Ubajara, CE. Realizou-se o tratamento de clarificacao do suco de goiaba, empregando-se uma combinacao de enzima pectinolitica e agentes "fining" tais c
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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8. Suco de caju contendo oligossacarÃdeos prÃbioticos / Cashew juice containing prebiotic oligosaccharides
Os alimentos funcionais constituem hoje prioridade em pesquisas devido a crescente busca dos consumidores por alimentos que alÃm da funÃÃo bÃsica de nutrir possam trazer outros benefÃcios. Dessa forma, estudos para o desenvolvimento de prebiÃticos tornam-se interessantes. A enzima dextrana-sacarase quando em meio contendo sacarose e um aceptor como sub
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/06/2010
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9. ProduÃÃo de biossurfactantes por Bacillus subtilis LAMI005 utilizando suco de caju clarificado / Biosurfactant production by Bacillus subtilis LAMI005 using clarified cashew apple juice.
O objetivo deste trabalho foi avaliar o potencial do microrganismo Bacillus subtilis LAMI005 em produzir biossufactantes utilizando suco de caju clarificado como fonte de carbono. A capacidade de produÃÃo do microrganismo foi avaliada com um ensaio preliminar utilizando meio mineral como meio e cultivo, tendo glicose e frutose padrÃo analÃtico como fonte
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/06/2010
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10. OtimizaÃÃo da produÃÃo de Ãcido lÃtico por Lactobacillus casei NRRL B-442 em suco de caju clarificado / Optimization of lactic acid production by Lactobacillus casei NRRL B-442 in cashew clarified juice
O Ãcido lÃtico à um composto com diversas aplicaÃÃes industriais, dos quais as indÃstrias quÃmica, farmacÃutica, de alimentos, de polÃmeros, tÃxtil e de curtume podem ser citadas alÃm de ser reconhecido como seguro pela Food and Drug Administration (FDA). Tem se tornado um importante monÃmero na indÃstria de plÃsticos, sendo polimerizado em pl�
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/08/2009
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11. Aproveitamento do pedÃnculo do caju para sÃntese de oligossacarÃdeos prebiÃticos / Exploitation of the cashew of the prebiootic synthesis
Leuconostoc mesenteroides B742 produces the enzyme dextransucrose in a medium containing sucrose (carbon source), a nitrogen source and mineral salts. This enzyme catalyses dextran synthesis when the only carbon source is sucrose. When acceptors (maltose, fructose, glucose or other simple sugar) are present as the main substrate and sucrose is the second one
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/02/2008
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12. Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfur
Brazilian Journal of Chemical Engineering. Publicado em: 2008-06