Top PDF Stability of ‘mangaba’ pulp powder obtained by freeze drying
Stability of ‘mangaba’ pulp powder obtained by freeze drying
... acid of the powder are presented in Table 1, which shows a significant reduction over time in the plastic package without vacuum (PSV) at 90 days of storage and in laminated package without vacuum ...
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Isotherms and isostatic heat of foam-mat dried yellow mombin pulp
... tested by Paglarini et al. (2013) in mango (Mangifera indica L.) and by Alexandre et ...form of isotherms in ...the drying time and changes of moisture that may occur when the product ...
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Stability of cactus-pear powder during storage
... The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) ...
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Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation
... aim of this work was to study the stability of powdered mango pulp obtained through the process of lyophilisation, as well as its structural characteristics using electron ...
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Comparison between freeze and spray drying to obtain powder Rubrivivax gelatinosus biomass
... concentrate obtained by membrane iltration, ...the freeze dried ...concentration of proteins found in those products is a characteristic of phototrophic bacteria biomass, which ...
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ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING
... described by Rodriguez-Amaya ...addition of butylated hydroxytoluene (BHT). Samples of LPP ...extract obtained was repeatedly vacuum filtered until the residue became ...
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Powdered yoghurt produced by spray drying and freeze drying: a review Iogurte em pó por atomização e liofilização: uma revisão
... spray drying conditions to obtain yoghurt powder by varying the air inlet temperature (150 ºC to 180 °C), and obtained better powders in terms of cell viability and less physicochemical ...
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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
... most of the use the surplus of production and take advantage of the seasonality of tropical ...composition of the yellow mombin pulp (Spondia mombin L.) powder, ...
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Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying
... one of the most popular tropical fruits, being highly accepted all over ...types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its ...
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Concentration by Membrane Separation Processes of a Medicinal Product Obtained from Pineapple Pulp
... concentration of pineapple juice is needed to retain the bromelain activity and to standardize the composition and proteolytic ...price of U$ 300 per gram of protein ...purification of ...
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Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying
... methods of drying were compared, freeze drying produced lower degradation constants for all evaluated pHs, as compared to spray ...microcapsules obtained by spray drying ...
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DEVELOPMENT OF FREEZE DRIED SUGARCANE JUICE POWDER
... composed by 75 to 82% of water and 18 to 25% of soluble solids, which are constituted by sucrose, glucose, fructose, and lower amounts of amino acids, acids, waxes, fats, pigments, and ...
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WATER ADSORPTION ISOTHERMS AND ISOSTERIC SORPTION HEAT OF SPRAY-DRIED AND FREEZE-DRIED DEHYDRATED PASSION FRUIT PULP WITH ADDITIVES AND SKIMMED MILK
... fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk ...behavior of curves was type III, according to Brunauer’s ...parameters ...
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Production of Grape Juice Powder Obtained by Freeze- drying after Concentration by Reverse Osmosis
... observed by Cano-Chauca et al. (2005), which showed that the powders of the mango juices obtained through spray drying process using the carries maltodextrin and arabic gum presented surfaces ...
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Hygroscopic trend of lyophilized ‘mangaba’ pulp powder
... The obtained isotherm had a type III curve, with a "J" shape (Hébrard et ...type of curve is common in foods that have significant levels of soluble compounds, such as sugars (Lavoyer et ...
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Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo
... types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibroluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze ...
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Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder
... behavior of dry products is generally afected by the drying ...properties of passion fruit pulp powder processed by diferent drying ...objective of this ...
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The reusing technology of guava peel, pulp and core for cookies elaboration / A tecnologia do reaproveitamento da casca, polpa e núcleos de goiaba para a elaboração de biscoitos
... amount of total carbohydrates did not significantly differ between the pulp and core ...amount of starch was observed in the cookies made with guava pulp flour, followed by the cookies ...
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Mat. Res. vol.10 número1
... measurement of transitions and associated enthalpies in polymers and other chemi- cal ...sample of tissue in a bathing solution while the other pan contains- as a blank- an equivalent volume of ...
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Drying and characterization of myrtle pulp
... influenced by temperature, with gradual reduction of the times when higher temperatures of the drying air were used, for all ...influence of the increase of temperature on ...
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