Search Results - "Vieira, Ana Carolina Flôr"

Volatile Organic Compounds Profile Obtained from Processing Steps of Pacific Oysters (Crassostrea gigas) as Perspective for Food Industry by Soares, Lenilton Santos, Vieira, Ana Carolina Flôr, Fidler, Fernanda, Nandi, Leandro Guarezi, Monteiro, Alcilene Rodrigues, Di Luccio, Marco

“…In the heat treatment of oysters, many aroma compounds are lost in the cooking steam and water. In this study, aroma compound profiles from oyster processing…”
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Active coatings based on hydroxypropyl methylcellulose and silver nanoparticles to extend the papaya (Carica papaya L.) shelf life by Vieira, Ana Carolina Flôr, de Matos Fonseca, Jéssica, Menezes, Natielle Maria Costa, Monteiro, Alcilene Rodrigues, Valencia, Germán Ayala

“…This study aimed to understand the effect of silver nanoparticles (AgNPs) on physiochemical properties of hydroxypropyl methylcellulose (HPMC) film-forming…”
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Pervaporation as an alternative for adding value to residues of oyster (Crassostrea gigas) processing by Soares, Lenilton Santos, Vieira, Ana Carolina Flôr, Fidler, Fernanda, Fritz, Alcilene Rodrigues Monteiro, Di Luccio, Marco

“…[Display omitted] •A new approach for adding value to oyster processing wastes was studied.•Natural oyster aroma can be recovered by pervaporation (PV).•CFD…”
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