Search Results - "Quast, Ernesto"

Microwave and convective air on drying of araucaria angustifolia seeds by Reis, Naiara Nobre dos, Taira, Joyce Yumi, Quast, Leda Battestin, Quast, Ernesto, Marsaioli Junior, Antonio, Garais, Bruna da Silva

“…Microwave drying has shorter processing times compared with convection drying, which results in high-quality products and reduced energy consumption. The…”
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Rheological evaluation of Prunus mume pulp by Ernesto Quast, Lucas Mezzomo, Leda Battestin Quast, Flávio Luis Schmidt

“…The rheological behaviour of mume pulp at 6, 7, 8 and 9 °Brix was investigated using a rotational viscometer at temperatures ranging from 15 to 75 °C. The…”
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Influence of temperature and homogenization on honey crystallization by Lucília Carolina Vardenski Costa, Elaine Kaspchak, Marise Bonifácio Queiroz, Mareci Mendes de Almeida, Ernesto Quast, Leda Battestin Quast

“…SummaryThis work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR…”
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Co‐crystallized honey with sucrose: Evaluation of process and product characterization by Quast, Leda B., Farina, Sabrina G., Quast, Ernesto, Vieira, Manoela A., Queiroz, Marise B.

“…Honey is a commercial product that presents difficulties in food industries related to crystallization inside the packages. Dry ingredients are easy to handle…”
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Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review by Viana Batista, Rubia, Gonçalves Wanzeller, Wanderson, Lim, Loong-Tak, Quast, Ernesto, Zanella Pinto, Vânia, Machado de Menezes, Vivian

“…Many food products are sensitive to oxygen which can promote rancidity, aerobic microorganism growth, browning, vitamin degradation, flavor loss, and other…”
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Osmotic Dehydration of Yacon Potatoes ( Smallanthus sonchifolius ) using Different Sweeteners as Osmotic Agents by Marcheseli dos Santos, Daniele, Roman Ross, Nívian Cristina, Leonarski, Eduardo, Kuasnei, Mayara, Quast, Leda Battestin, Canhadas Bertan, Larissa, Quast, Ernesto

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Co-crystallized Honey with Sucrose: Storage Evaluation and Sensory Acceptance by Quast, Leda Battestin, Zanette, Mariani, Zanella Pinto, Vania, Passos Francisco, Cátia, Quast, Ernesto, Felicetti, Marcos Alceu, Queiroz, Marise Bonifácio

“…Honey is widely consumed due to its flavor and health characteristics. It is viscous and can crystallize inside the package, making it difficult to handle…”
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Phytochemical composition of extracts from yerba mate chimarrão by Pinto, Vânia Zanella, Pilatti-Riccio, Daniella, Costa, Edlaine Santos da, Micheletto, Yasmine Miguel Serafini, Quast, Ernesto, Santos, Gustavo Henrique Fidelis dos

“…Yerba mate is a tree natural from South America, traditionally daily consumed as hot ( chimarrão ) or cold ( tereré ) and roasted leaves (mate tea) infusions,…”
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Queijo colonial artesanal: Diagnóstico e capacitação para agricultores familiares da região de Laranjeiras do Sul by Quast, Ernesto, Vigolo, Joelcio de Souza, Picinin de Castro Cislaghi, Fabiane, Quast, Leda Battestin, Ragazzon, Daniela

“…The aim of the paper was to present a general diagnosis of artisanal Colonial cheese production, technical and bibliographical information on the subjects…”
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Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality by Alflen, Taize Anne, Quast, Ernesto, Bertan, Larissa Canhadas, Bainy, Eduarda Molardi

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Rheological evaluation of Prunus mume pulp/Avaliação do comportamento reológico da polpa de Prunus mume by Quast, Ernesto, Mezzomo, Lucas, Quast, Leda Battestin, Schmidt, Flávio Luis

“…The rheological behaviour of mume pulp at 6, 7, 8 and 9 °Brix was investigated using a rotational viscometer at temperatures ranging from 15 to 75 °C. The…”
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Influence of temperature and homogenization on honey crystallization/Influência da temperatura e da homogeneização na cristalização de mel by Costa, Lucília Carolina Vardenski, Kaspchak, Elaine, Queiroz, Marise Bonifácio, Quast, Ernesto, Quast, Leda Battestin

“…This work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR Brazil,…”
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Development of Tamarillo Light Jelly with High Pulp Content by Paes, Aureliane Schults, Quast, Leda Battestin, Quast, Ernesto, Raupp, Dorivaldo da Silva

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Desenvolvimento de geleia de tamarillo contendo polpa integral Development of tamarillo jam containing whole pulp by Paulo Ribas Guilherme, Cláudio César Pessatto, Willian Roger Zaika, Ernesto Quast, Leda Battestin Quast, Rita de Cássia Salvucci Celeste Ormenese, Dorivaldo da Silva Raupp

“…O tamarillo (Cyphomandra betacea Sendt) é originário da Região Andina do Peru. O objetivo deste trabalho foi desenvolver o produto 'geleia de tamarillo' e…”
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