Rehydration
Mostrando 1-12 de 209 artigos, teses e dissertações.
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1. Evaluation of the Structural Integrity of Layered Double Hydroxides and Mesoporous Silica During the Preparation of Heterostructures
Heterostructures constructed with mesoporous silica and layered double hydroxides are interesting for catalytic and drug delivery applications. Different arrangements between these phases are possible. In this study, we prepared heterostructures by embedding layered double hydroxides phases [M4Al2(OH)12](CO3) (M = Mg2+ or Zn2+) within the MCM41 mesoporous si
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. REHYDRATION KINETICS OF DEHYDRATED BERRIES
ABSTRACT Cranberries and blueberries are small fruits known for their antioxidant properties. However, due to their high water content and short shelf life, they are generally marketed as dehydrated berries. The present work aimed to model the rehydration of dehydrated berries. Rehydration tests were conducted at 7 and 29°C using milk as a solvent and at 7,
Eng. Agríc.. Publicado em: 2021-05
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3. Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives
Abstract In this study, the effect of ultrasound (US) combined microwave (MW) drying of green olive slices was studied. Olive samples were exposed to ultrasound (5 and 10 minutes; 32 KHz) at room temperature before dried at microwave at 3 different power level (180W, 450 W and 800 W). The drying and rehydration characteristics and quality parameters of olive
Food Sci. Technol. Publicado em: 2021-03
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4. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 2020-09
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5. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09
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6. Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince a
Food Sci. Technol. Publicado em: 2020-06
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7. PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility and solubility. Works have been conducted aiming at the development of an easier, more convenient and reproducible method
Quím. Nova. Publicado em: 2020-02
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8. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 20/12/2019
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9. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 13/12/2019
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10. CARACTERIZAÇÃO DA SILAGEM DE GRÃO DE MILHO REIDRATADO ASSOCIADO AO RESÍDUO DE TILÁPIA
Resumo Objetivou-se avaliar as características bromatológicas, microbiológicas e perdas fermentativas da silagem de grão de milho reidratado com água ou soro de leite associado a diferentes níveis de inclusão do resíduo de tilápia. Utilizou-se um delineamento inteiramente casualizado em esquema fatorial 5x2 (cinco níveis de inclusão do resíduo de
Ciênc. anim. bras.. Publicado em: 13/12/2019
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11. Biosynthesis and Functionalization of Bacterial Cellulose Membranes with Cerium Nitrate and Silver Nanoparticles
This work aimed to synthesize bacterial cellulose (BC) membranes functionalized with Ce(NO3)3 and silver nanoparticles (AgNPs) heat-treated in oven and autoclave. The AgNPs were characterized by TEM and the membranes were characterized by their rehydration capacity, Thermogravimetric Analysis (TGA), Scanning Electron Microscopy with Dispersive Energy Spectro
Mat. Res.. Publicado em: 28/11/2019
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12. Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince a
Food Sci. Technol. Publicado em: 28/11/2019