Search Results - "Francemir José Lopes"

Kinetics of the pulsed vacuum osmotic dehydration of green fig (Ficus carica L.) by de Mello Jr, Ronaldo Elias, Corrêa, Jefferson Luiz Gomes, Lopes, Francemir José, de Souza, Amanda Umbelina, da Silva, Kênia Cristine Ribeiro

“…The fig ( Ficus carica L .) is a fruit native to the Mediterranean region. However, it has spread worldwide. Osmotic dehydration is used to reduce the moisture…”
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Microwave-vacuum drying of pulsed vacuum osmotic dehydration-pretreated Yacon as an alternative for preserving fructo-oligosaccharides by Lopes, Francemir José, Corrêa, Jefferson Luiz Gomes, Petri Júnior, Irineu, Mello Júnior, Ronaldo Elias de, Souza, Amanda Umbelina de, Corona-Jiménez, Edith, Pereira, Michel Cardoso de Ângelis

“…ABSTRACT Yacon, a perennial plant from the Andean region, is particularly rich in fructo-oligosaccharides (FOS) and inulin. However, these saccharides are…”
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ACEITAÇÃO SENSORIAL DE IOGURTE SABOR PÊSSEGO ACRESCIDO DE DIFERENTES CONCENTRAÇÕES DE AROMA E POLPA POR MEIO DA TÉCNICA DE MAPA DE PREFERÊNCIA by Alan Franco Barbosa, Francemir José Lopes, Vanessa Riani Olmi Silva, Maurício Henriques Louzada Silva, Valéria Paula Rodrigues Minim, Rita de Cássia dos Santos Navarro da Silva

“…Objetivou-se com o presente trabalho avaliar o efeito de diferentes concentrações de polpa e aroma artificial na qualidade físico-química e sensorial de…”
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Drying of persimmon fruit (Diospyros kaki L.) pretreated by different osmotic processes by Corrêa, Jefferson Luiz Gomes, Lopes, Francemir José, Mello Júnior, Ronaldo Elias, Junqueira, João Renato, Mendonça, Kamilla Soares, Macedo, Leandro Levate, Salvio, Luís Gustavo Amaral

“…Persimmon is a short shelf life fruit with interesting potential for application in different industrial segments. The immersion of food in a hypertonic (30…”
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Dried yacon with high fructooligosaccharide content by Corrêa, Jefferson Luiz Gomes, Lopes, Francemir José, Mello Junior, Ronaldo Elias, Jesus Junqueira, João Renato, Angelis Pereira, Michel Cardoso, Salvio, Luís Gustavo Amaral

“…The convective drying of yacon was investigated (40–70°C). Pulsed vacuum osmotic dehydration (PVOD) (sorbitol 38 °Brix, 35°C, 681 mmHg in the first 10 min) as…”
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