Search Results - "Ricardo Lemos Monteiro"

Effect of multi-flash drying and microwave vacuum drying on the microstructure and texture of pumpkin slices by Monteiro, Ricardo Lemos, Link, Jade Varaschim, Tribuzi, Giustino, Carciofi, Bruno A.M., Laurindo, João Borges

“…The influence of different drying methods on the microstructure, porosity, and texture of pumpkins slices was assessed, aiming to find the best process…”
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Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum by Monteiro, Ricardo Lemos, Oliveira de Moraes, Jaqueline, Gomide, Aline Iamin, Mattar Carciofi, Bruno Augusto, Laurindo, João Borges

“…Healthy and convenient foods have drawn consumers' attention and represent an opportunity for the food industry. This study is about the production of sliced…”
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The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum by Gomide, Aline Iamin, Monteiro, Ricardo Lemos, Carciofi, Bruno Augusto Mattar, Laurindo, João Borges

“…Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild…”
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Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing by Carvalho, Gisandro Reis, Monteiro, Ricardo Lemos, Laurindo, João Borges, Augusto, Pedro Esteves Duarte

“…Barley malt is widely used in food and beverage industries. Although microwave drying can be an interesting alternative for stabilization, it has been…”
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Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying by Gomide, Aline Iamin, Monteiro, Ricardo Lemos, Laurindo, João Borges

“…Oil-free potato chips with a preserved semicrystalline starch structure are an excellent carbohydrate source since they are related to a low-glycemic index…”
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Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying by Monteiro, Ricardo Lemos, de Moraes, Jaqueline Oliveira, Domingos, Jéssica Daiane, Carciofi, Bruno Augusto Mattar, Laurindo, João Borges

“…The demand for healthy and convenient foods is a worldwide trend. Sweet potato attracted great attention due to its carbohydrates with a low glycemic index…”
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How to make a microwave vacuum dryer with turntable by Monteiro, Ricardo Lemos, Carciofi, Bruno Augusto Mattar, Marsaioli, Antonio, Laurindo, João Borges

“…•Microwave vacuum drying is an emerging technology of great interest for food drying.•Pilot and lab scale equipment are frequently expensive.•Operating under…”
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Kinetics of bread physical properties in baking depending on actual finely controlled temperature by Silva, Thayná Habeck Lúcio, Monteiro, Ricardo Lemos, Salvador, Ana Augusta, Laurindo, João Borges, Carciofi, Bruno Augusto Mattar

“…Baking is a complex process involving simultaneous heat and mass transfer besides chemical reactions and structural transformations. This study built a finely…”
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Conductive drying methods for producing high-quality restructured pineapple-starch snacks by da Silva Simão, Raquel, de Moraes, Jaqueline Oliveira, Monteiro, Ricardo Lemos, Schaidt, Ana Lúcia, Carciofi, Bruno Augusto Mattar, Laurindo, João Borges

“…Restructured fruit pulps can be dried to obtain new added-value products. In the present study, restructured pineapple pulp was dehydrated by two innovative…”
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Simultaneous enzymatic hydrolysis and lactic fermentation to obtain a yogurt with low lactose content by Martins, André Rosa, Monteiro, Ricardo Lemos, Burkert, Janaína Fernandes de Medeiros, Burkert, Carlos André Veiga

“…In a single-stage process with the simultaneous addition of β-galactosidase and lactic culture, the lactose conversion, the processing time, viscosity and…”
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Simultaneous enzymatic hydrolysis and lactic fermentation to obtain a yogurt with low lactose content Hidrólise enzimática e fermentação lática simultâneas na obtenção de um iogurte com baixo teor de lactose by André Rosa Martins, Ricardo Lemos Monteiro, Janaína Fernandes de Medeiros Burkert, Carlos André Veiga Burkert

“…In a single-stage process with the simultaneous addition of β-galactosidase and lactic culture, the lactose conversion, the processing time, viscosity and…”
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Microwave vacuum drying of Pereskia aculeata Miller leaves: Powder production and characterization by Monteiro, Ricardo Lemos, Garcia, Analiz Hüntemann, Tribuzi, Giustino, Mattar Carciofi, Bruno Augusto, Laurindo, João Borges

“…Pereskia aculeata Miller (PAM) is a non‐conventional leaf vegetable that has drawn attention due to its remarkable nutritional quality, such as a high protein,…”
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