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Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei
(Elsevier Science, 2019-01)
The aim of the work was to bio-convert pumpkin by-products in novel supplements supporting probiotics. The physicochemical and functional characterizations as well as the shelf life of the new product were analysed. Lower ...
Edible coatings from native and modified starches retain carotenoids in pumpkin during drying
(2013-03-01)
The goal of this study was to evaluate the effect of edible coating pre-treatments on the retention of provitamin A during pumpkin drying. The coatings used were based on native and modified maize and cassava starch. To ...
Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
(Soc Brasileira Ciência Tecnologia Alimentos, 2011-07-01)
Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees C), using the standard, static-gravimetric method. The GAB, Oswin, BET, ...
Edible coatings from native and modified starches retain carotenoids in pumpkin during drying
(2013-03-01)
The goal of this study was to evaluate the effect of edible coating pre-treatments on the retention of provitamin A during pumpkin drying. The coatings used were based on native and modified maize and cassava starch. To ...
Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
(Soc Brasileira Ciência Tecnologia Alimentos, 2011-07-01)
Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees C), using the standard, static-gravimetric method. The GAB, Oswin, BET, ...
Produção de polpa de abóbora em pó pelo processo de secagem em leito de espumaProduction of pumpkin pulp in the powder bed drying process of the foam
(Universidade Federal de ViçosaBRConstruções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produMestrado em Engenharia AgrícolaUFV, 2015)
Accelerated ageing test to evaluate seed vigor in pumpkin and zucchini seeds
(Ista-int Seed Testing Assoc, 2006-01-01)
The accelerated ageing (AA) test is widely used to evaluate seed vigor in various species including vegetable crops. The objective of this work was to study procedures for conducting AA to evaluate seed vigor of pumpkin ...
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars
(De Gruyter, 2015-10)
The influence of particle size (PZ) and processing temperature (PT) on quality attributes and processing time of pumpkin cubes packaged in glass jars were evaluated during their pasteurization. Second-order polynomial ...
Influência da geometria no processo de desidratação osmótica de abóbora
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-26)
Osmotic dehydration has been used as a pre-treatment technique for convection drying with the intention of providing the consumer with a more attractive product with less heat loss. Some parameters influence the mass ...