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Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2011-07-01)
This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response ...
Quality and microbiological changes in minimally processed tropical pumpkin packed in low-density polyethylene bagsCalidad y cambios microbiológicos en calabaza mínimamente procesada y empacada en polietileno de baja densidad
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 2016)
Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2014)
Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration
(Taylor & Francis, 2016-04)
Osmotic dehydration (OD) process permits to improve the organoleptic characteristics of the products; nevertheless, depending of the product, the incorporation of great amounts of solute can be not desirable for consumers. ...
Nutrientes e propriedades funcionais em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentosNutrients and functional properties in pumpkin seed (Cucurbita maxima) submitted to different processings
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
(Wiley Blackwell Publishing, Inc, 2012-06)
Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions.Variations in sugar, ...
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 ...
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)
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 ...