Sugar Apple
Mostrando 13-24 de 32 artigos, teses e dissertações.
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13. Optimisation of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions.
Osmotic dehydration of cashew apple in sucrose and corn syrup solids solution as influenced by temperature (3050oC), sugar syrup concentration (40-60% w/w) and immersion time (90-240min) was studies through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging f
Food Science and Technology International. Publicado em: 2011
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14. Principais doenças da fruteira-do-conde no cerrado.
RESUMO: Várias doenças acometem a fruteira-do-conde no bioma Cerrado. A maioria reduz a produtividade, deprecia o valor comercial dos frutos ou mata as plantas. As principais doenças são: a antracnose (Colletotrichum gloeosporioides), cancrose (Albonectria rigidiuscula), mancha-preta-das-folhas (Coniothyrium sp.), rubelose (Corticium sp.), podridao-de-ra
Planaltina. Publicado em: 2011
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15. Estudo da influência de pré-tratamentos de dois resíduos lignocelulósicos (bagaço do pedúnculo de caju e casca de coco) utilizados como substrato na indução à síntese de enzimas celulolíticas
Nowadays generation ethanol second, that t is obtained from fermentation of sugars of hydrolyses of cellulose, is gaining attention worldwide as a viable alternative to petroleum mainly for being a renewable resource. The increase of first generation ethanol production i.e. that obtained from sugar-cane molasses could lead to a reduction of lands sustainable
Publicado em: 2010
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16. Aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados / Aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados
The processing of apples for the extraction of juice gives origin to a solid residue called apple pomace. This material contains a great amount of fibers, which makes it a good ingredient for the nutritional enrichment of various edible products, mainly because of its positive effects in the prevention or treatment of some diseases, mainly, for its metabolic
Publicado em: 2009
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17. Aproveitamento do pedÃnculo do caju para sÃntese de oligossacarÃdeos prebiÃticos / Exploitation of the cashew of the prebiootic synthesis
Leuconostoc mesenteroides B742 produces the enzyme dextransucrose in a medium containing sucrose (carbon source), a nitrogen source and mineral salts. This enzyme catalyses dextran synthesis when the only carbon source is sucrose. When acceptors (maltose, fructose, glucose or other simple sugar) are present as the main substrate and sucrose is the second one
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/02/2008
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18. Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfur
Brazilian Journal of Chemical Engineering. Publicado em: 2008-06
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19. Evaluation of the influence of drying aid on the atomized cashew juice properties / AvaliaÃÃo da influÃncia de adjuvantes de secagem sobre as propriedades de suco de caju atomizado
The fruit industries have been compelled to adapt to the increasing consumer requeriments related to convenience, food safety and health benefits. An evidence of such changes is the increasing production of fruit juices and related products. Although the ready-to-drink fruit nectars are convenience products, they have high weight and volume, since they have
Publicado em: 2008
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20. Evaluation of the use of water in fruit trees irrigated in the Project Jaíba / Avaliação do uso da água em fruteiras irrigadas no Projeto Jaíba
The research was made in the Project Jaíba, located in the municipal districts of Jaíba and Matias Cardoso, in the north of Minas Gerais, Brazil. Aiming at to evaluate the efficiency in the use of the water for the farmers, and the economical and environmental impacts of the excess of water in the irrigation of fruit trees, experiments were accomplished wi
Publicado em: 2007
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21. Identification, quantification and comparison between the chemical substances responsable of the irradiated pot still cachaça and comercial rum aromas / Identificação, quantificação e comparação das substâncias químicas responsáveis pelos aromas da cachaça de alambique e do rum comercial tratados pelo processo de irradiação
The irradiation process has being presented as an alternative technique in food preservation. When apply on beverages, radiation is mainly used for malt decontamination or sterilization of musts and had been proposed also to accelerate aging. Some confusion over rum and cachaça identities has arisen due to the internationalization of cachaça. This research
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 08/02/2006
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22. Estabelecimento de um modelo de extração àcida de pectina de bagaço de maçã
words: pectin, apple Apple juice processing may produce around 20-40% of the raw material as a by-product known as pomace, which could be useful as natural source of many high value compounds. The objective of this work was to establish a procedure of acid extraction of pectin from such industrial by-product. Aplle pomace, obtained in laboratory scale, was d
Publicado em: 2006
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23. Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng / Development of tropical fruit mixed nectars with addition of Ginkgo biloba e Panax ginseng
With the appealing of changes to healthy habits, it is observed that the consumption of fresh fruit has increased all over the world, and processed juices are an extension of that. Beverages presenting new flavors and aromas are being elaborated; being the mixed fruit drinks one more option to consumers and a trend to international market. The addition of fu
Publicado em: 2006
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24. Cultura da pinheira: caracterização de frutos, germinação e atributos de qualidade requeridos pelo sistema de comercialização / Culture of the sugar apple:characterization of fruits,germination and attributes of quality required by the system of comercialization
O trabalho teve como objetivos caracterizar frutos da pinheira (Annona squamosa L.) provenientes do município de Presidente Dutra-BA, avaliar a germinação de sementes de pinha submetidas a tratamentos pré-germinativos e armazenamento e identificar os atributos de qualidade dos frutos requeridos pelo sistema de comercialização no CEASA de Salvador-BA. C
Publicado em: 2005