Browsing Artículos científicos by Subject "Conservación de alimentos"
Now showing items 1-3 of 3
Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed (LACCEIUS, 2020-09-15)ABSTRACT Abstract– The use of edible coverage represents one of the important methods used to preserve the quality of minimally processed products. The aim of this research was to determine the effect of chitosan and ...Acceso abierto
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin (SpringerBR, 2020-10-13)ABSTRACT Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA). Pre-treatments were performed by immersion of pumpkin cylinders. Convective ...Acceso abierto
Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources (ElsevierBR, 2020-05-18)ABSTRACT Cassava, corn and potato starches were subjected to ozone processing under the same conditions, in order to allow comparisons. The molecular structure was evaluated using two chromatographic analyses: high-performance ...Acceso abierto