Papaya Processing
Mostrando 1-12 de 16 artigos, teses e dissertações.
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1. 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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2. Quality and antioxidant potential of byproducts from refining of fruit pulp
Abstract The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to c
Food Sci. Technol. Publicado em: 16/04/2018
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3. Model-assisted phenotyping by digital images in papaya breeding program
ABSTRACT Manual phenotyping for papaya Carica papaya (L) breeding purposes limits the evaluation of a great number of plants and hampers selection of superior genotypes. This study aimed to validate two methodologies for the phenotyping of morpho-agronomic plant traits using image analysis and fruit traits through image processing. In plants of the ‘THB’
Sci. agric. (Piracicaba, Braz.). Publicado em: 2017-08
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4. Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil
The proximate composition, mineral contents and fatty acid composition of different parts (peel, pulp and seeds) of seven tropical fruits were evaluated. Beyond that, this study aims to evaluate the effect of drying processing on peels. Pulp and peel showed highest moisture values (65.7-93.3%), while the seed ranged from 5.8 to 67.2%. The drying processing o
J. Braz. Chem. Soc.. Publicado em: 2017-02
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5. Chemical characterization of the flour of peel and seed from two papaya cultivars
Papaya is among the currently most important tropical fruits grown in Brazil and in the world. The fruit is mainly consumed fresh although it offers many industrial products. The processing of this fruit, as well as its fresh consumption, results in large amounts of waste, such as peels and seeds. Papaya consumption is one of the causes of significant loss o
Food Sci. Technol. Publicado em: 2014-06
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6. Quality of minimally processed Formosa papaya using edible coatings / Qualidade de mamão Formosaminimamente processado utilizando revestimentos comestíveis
Este trabalho teve como objetivo avaliar o efeito de revestimentos comestíveis na qualidade de mamão Formosaminimamente processado durante armazenamento a 5°C por 15 dias. Os tratamentos foram: o controle, e os seguintes revestimentos: amido de arroz 3%, alginato de sódio 0,5% e carboximetilcelulose 0,25%. O uso de revestimentos causou alterações nos p
Publicado em: 2010
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7. AvaliaÃÃo do Potencial LipÃdico, ProtÃico e Antioxidante de ResÃduos de IndÃstrias de Processamento de Frutas e Emprego de CO2 SupercrÃtico no Estudo de MetabÃlitos SecundÃrios / Evaluation of Potential Lipid, Protein and Antioxidant Waste Fruit Processing Industries and Employment of Supercritical CO2 in the Study of Secondary Metabolites
Esta dissertaÃÃo relata os resultados obtidos na avaliaÃÃo do potencial protÃico, lipÃdico e antioxidante das sementes de acerola (Malphigia glabra), graviola (Annona muricata), maracujà (Passiflora edulis), oiti (Moquilea tomentosa), manga (Mangifera indica), sapoti (Achras sapota), goiaba (Psidium guajava), ameixa (Prunus domestica), mamÃo (Carica
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/02/2008
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8. Carotenoides e compostos bioativos : relação com propriedades anti-radical livre e corante em frutas tropicais / Carotenoids and bioactive compounds : relationship between free radical scavenger properties and color in tropical fruits
The increased demand for high life quality has been associated to healthy food, increasing the industry interest for functional foods, which are defined as any food or bioactive compounds with potential to be benefic for the consumer health. The bioactive compounds found in foods, such as carotenoids, phenolic compounds and ascorbic acid (AA) are involved wi
Publicado em: 2008
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9. Database of thermophysical properties of fruits and vegetables / Banco de dados de propriedades termofisicas de produtos horticolas
Fruits and vegetables, after the harvest, can be submitted to thermal processes such as heating, cooling and freezing. ln such way, the knowledge of thermophysical properties as density, specific heat, thermal conductivity and thermal diffusivity, play an important role for both, effective design of food processing equipment, and for the control of the proce
Publicado em: 2007
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10. Minimum processing of papaya (Carica papaya L.): effects of addictive and modified atmosphere in the product quality / Processamento mínimo de mamão (Carica papaya L.): efeitos de aditivos e atmosfera modificada na qualidade do produto.
Este trabalho teve como objetivo avaliar as alterações fisiológicas, físicoquímicas, microbiológicas e sensoriais em mamões minimamente processados, submetidos a tratamentos químicos e atmosfera modificada passiva e ativa. No primeiro experimento foram determinadas a atividade respiratória e produção de etileno em mamões minimamente processados t
Publicado em: 2006
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11. Extração e caracterização da fração lipolitica de residuos de processamento de mamão formosa. / Extration and characterization of the lipolítica fraction of residues of formosa processing of papaya.
Today, Brazil is the world largest papaya producer and the market of products derived from papaya is growing year after year. Consequently, the generation of byproducts, such as skin and seed, also increases. However, today there is no appropriate ways of wasting these byproducts. Based on this observation, we study the viability of using the byproducts of F
Publicado em: 2005
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12. Bromelain estraction and purification from pineapple economic viability studies / Analise de viabilidade economica de um processo de extração e purificação da bromelina do abacaxi
Brazil is one of the world?s largest producers of pineapples, its production being the third one in the world. To take advantage of the residues from fruit processing, many studies have been conducted to obtain proteolytic enzymes from them. These proteolytic enzymes are extracted mainly from fig (ficine), papaya (papain), and pineapple (bromelain). Bromelai
Publicado em: 2005