Fruit Processing
Mostrando 1-12 de 161 artigos, teses e dissertações.
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1. Physical-chemical characterization, bioactive compounds, and antioxidant activity of pulp and peel of the Jamelão
ABSTRACT The high production of jamelão (Syzygium cumini) during harvest and the lack of information about it emphasize the development of new processing technologies for this fruit since it has been proven that its different parts have functional properties. The objectives of this work were to evaluate the physical-chemical characteristics and to determine
Revista Ceres. Publicado em: 2022
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2. Agro-Industrial Waste Valorization: Transformation of Starch from Mango Kernel into Biocompatible, Thermoresponsive and High Swelling Nanogels
Mango industry processing disposes 40-60% of this fruit as residues, such as peels and kernels. The exploration of bioproducts from these industrial rejects can reduce environmental impact besides of producing high value-added materials. In this scenario, carboxymethyl starch nanoparticles were produced from mango (Mangifera indica L.) kernel starch. These n
J. Braz. Chem. Soc.. Publicado em: 2021-08
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3. Variability in the shelf life of table grapes from same batch when exposed under different ambient air conditions
Abstract This study aimed to evaluate the effect of the variability in ambient air conditions (temperature and relative humidity) and periods of exposure on the same batch of table grapes in the first stages of the fruit supply chain (harvesting, processing and storage prior to commercialization), in order to predict their dynamic shelf life. To estimate the
Food Sci. Technol. Publicado em: 2021-06
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4. Food content on children movies from 2013 to 2018: taking food processing into account
Abstract Objective Movies and TV programs directed to children contain food information that can potentially negative influence their food consumption. The NOVA classification is a useful system for monitoring food informational environment. Therefore, this study aimed to evaluate food content on children movies using the NOVA classification. Methods The 1
J. Pediatr. (Rio J.). Publicado em: 2021-06
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5. RESPOSTA A CARTA AO EDITOR: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO
Abstract This study aimed to evaluate the effect of the variability in ambient air conditions (temperature and relative humidity) and periods of exposure on the same batch of table grapes in the first stages of the fruit supply chain (harvesting, processing and storage prior to commercialization), in order to predict their dynamic shelf life. To estimate the
Rev Bras Med Esporte. Publicado em: 2021-06
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6. Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermente
Food Sci. Technol. Publicado em: 2021-06
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7. DETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPME/GC-MS
The incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization mass spectrometry technique was applied for the first time for a rapid characterization of the chemical componen
Quím. Nova. Publicado em: 2021-02
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8. Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana
Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Ba
Food Sci. Technol. Publicado em: 2020-12
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9. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and t
Food Sci. Technol. Publicado em: 2020-12
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10. Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit
Abstract The objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiologica
Food Sci. Technol. Publicado em: 2020-12
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11. Innovation, research and development on the passion fruit peel flour: bibliometric approach
Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Dat
Food Sci. Technol. Publicado em: 2020-06
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12. QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS
ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder
Eng. Agríc.. Publicado em: 2020-06