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Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology.Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics.Using infrared thermography to evaluate the injuries of cold-stored guavaStability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectinCold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior.Measurement of water activities of foods at different temperatures using biospeckle laserInduction of crystallization influences the retention of volatile compounds in freeze-dried marolo pulpBlends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beveragesInfrared (IR) thermography applied in the freeze-drying of gelatin model solutions added with ethanol and carrier agentsRheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methodsPhysicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storageRheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentrationStability of lime essential oil emulsion prepared using biopolymers and ultrasound treatmentEffect of processing and frozen storage on the phenolic profile, bioative compounds, antioxidant capacity, and enzymatic activity of mangaba pulpAdsorption of protein on activated carbon used in the filtration of mucilage derived from Pereskia aculeata MillerEffect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentratedInfrared thermography as a complementary tool for the evaluation of heat transfer in the freezing of fruit juice model solutionsTemporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methodsEffect of carrier agents on the physical and thermal stability of freeze-dried passion fruit (Passiflora edulis f. flavicarpa) pulpEffects of airflow induction on heat transfer and energy consumption while freezing passion fruit pulp in stacked boxesRelationship between the thermal conductivity and rheological behavior of acerola pulp: Effect of concentration and temperatureUltrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilageEffects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilageStudy of morphological properties and rheological parameters of cellulose nanofibrils of cocoa shell (Theobroma cacao L.).
P50
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P50
description
hulumtues
@sq
researcher
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wetenschapper
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հետազոտող
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name
Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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type
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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prefLabel
Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
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Jaime Vilela de Resende
@sl
P106
P1153
26039034500
P21
P31
P496
0000-0002-2823-7304