9 documents found, page 1 of 1
Optimization of phenolic compounds extraction and a study of the edaphic effect...
Pereira,Luciane Dias; Ascheri,Diego Palmiro Ramirez; Bastos,Suely Miranda Cavalcante; Ascheri,José Luis Ramírez; Santos,Suzana da CostaABSTRACT Jaboticaba is a fruit with high nutritional potential with beneficial effects for health. The aims of this work were the optimization of the extraction of phenolic compounds (PhC) from freeze-dried jaboticaba peel (FJP) as a function of the stirring time (ST) and solvent volume (SV) and to study the edaphic effect on the physical-chemical composition of FJP from five orchards. In the first stage, a 2-f...
Etefom e épocas de poda no crescimento de videira rústica
Abreu,Camila Meira de; Campos,Luiz Fernandes Cardoso; Ascheri,Diego Palmiro Ramirez; Seleguini,AlexsanderRESUMO Em regiões tropicais, a videira necessita de cuidados diferentes daqueles exigidos nas regiões de clima temperado por causa do seu crescimento contínuo. Técnicas como a aplicação de reguladores de crescimento e a alternância de podas tornam-se essenciais para uma exploração satisfatória da viticultura, proporcionando duas ou mais colheitas por ano. Objetivou-se avaliar o efeito de diferentes épocas de po...
Propiedades reológicas y de adsorción de agua de harina extrudida de arroz y ba...
Cardoso,Fernanda Ferreira; Ascheri,Diego Palmiro Ramirez; Carvalho,Carlos Wanderlei Piler deEl bagazo de cebada procedente de la industria cervecera se utiliza comúnmente en la alimentación animal, pero por medio de un proceso adecuado puede servir como alternativa en las formulaciones de productos alimentares ricos en fibra y proteína. La combinación de bagazo de cebada y arroz (82:18) fue procesada por extrusión para obtener la harina mixta extrudida de bagazo y arroz, de la cual se determinaron las...
Chemical, morphological, rheological and thermal properties of Solanum lycocarp...
Ascheri,Diego Palmiro Ramirez; Pereira,Luciane Dias; Bastos,Suely Miranda CavalcanteThe increasing need for starches with specific characteristics makes it important to study unconventional starches and their modifications in order to meet consumer demands. The aim of this work was to study physicochemical characteristics of native starch and phosphate starch of S. lycocarpum. Native starch was phosphated with sodium tripolyphosphate (5-11%) added with stirring. Chemical composition, morpholog...
Technological properties of precooked flour containing coffee powder and rice b...
Silva,Reginaldo Ferreira da; Pereira,Rosemary Gualberto Fonseca Alvarenga; Ascheri,José Luis Ramirez; Ascheri,Diego Palmiro RamirezAlthough Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in ...
Correlation between grain nutritional content and pasting properties of pre-gel...
Ascheri,Diego Palmiro Ramirez; Boêno,Josianny Alvez; Bassinello,Priscila Zaczuk; Ascheri,José Luís RamírezAs with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity p...
Effect of sugar and water contents on non-expanded cassava flour extrudates
Ortiz,Juan Antonio Ruano; Carvalho,Carlos Wanderlei Piler de; Ascheri,Diego Palmiro Ramirez; Ascheri,José Luis Ramirez; Andrade,Cristina Tristão deThe effects of sucrose and water contents on cassava flour processed by extrusion at varied concentrations of sucrose (0-20% w/w) and water (28-42% w/w) were studied by applying response surface methodology. The extrusion of the mixtures was performed in a twin screw extruder fitted to a torque rheometer. The specific mechanical energy (SME) dissipated inside a conical twin-screw extruder was measured. Water ab...
Propriedades termodinâmicas de adsorção de água do amido de rizomas do lírio-do...
Ascheri,Diego Palmiro Ramirez; Moura,Wellington de Souza; Ascheri,José Luis Ramírez; Freitas Junior,Edson AlvesDeterminaram-se as propriedades termodinâmicas (entalpia diferencial, entropia diferencial, entalpia integral e entropia integral) do amido de rizomas do lírio-do-brejo (Hedychium coronarium) por meio de isotermas de adsorção de água. As isotermas foram determinadas em atividades de água no intervalo de 0,11 a 0,84, sob temperaturas que variaram de 30 a 50 °C. A Equação de GAB, que se ajustou bem às isotermas e...
Caracterização da farinha de bagaço de jabuticaba e propriedades funcionais dos...
Ascheri,Diego Palmiro Ramirez; Ascheri,José Luis Ramírez; Carvalho,Carlos Wanderlei Piller deEstudaram-se as características de farinha de bagaço de jabuticaba fermentado e algumas propriedades funcionais (índice de expansão e índice de solubilidade) dos extrusados elaborados a partir deste bagaço e arroz, em proporções que variaram de 11,59 a 25% (bagaço/arroz). A farinha de bagaço de jabuticaba fermentado foi avaliada quanto à distribuição do tamanho de partícula, cor, sabor e aroma, composição cente...