Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

3
12
0
2

Year Published

2015
2015
2020
2020

Publication Types

Select...
10

Relationship

1
9

Authors

Journals

citations
Cited by 21 publications
(17 citation statements)
references
References 12 publications
3
12
0
2
Order By: Relevance
“…Water activity was verified using an Aqualab appliance (Series 4TE, Decagon devices Inc., Pullman, USA) at 25°C. Color parameters such as lightness (L), hue angle (h), and chroma (C) were read in a colorimeter (Minolta CR-400, Konica Minolta, Osaka, Japan) with a standard illuminant C. For the granulometry of by-products, sieves from 20 to 60 mesh were submitted to the action of a vibrator for 15 min (Coelho & Wosiacki, 2010). All analyses were performed in triplicate.…”
Section: Physicochemical Analysismentioning
confidence: 99%
“…Water activity was verified using an Aqualab appliance (Series 4TE, Decagon devices Inc., Pullman, USA) at 25°C. Color parameters such as lightness (L), hue angle (h), and chroma (C) were read in a colorimeter (Minolta CR-400, Konica Minolta, Osaka, Japan) with a standard illuminant C. For the granulometry of by-products, sieves from 20 to 60 mesh were submitted to the action of a vibrator for 15 min (Coelho & Wosiacki, 2010). All analyses were performed in triplicate.…”
Section: Physicochemical Analysismentioning
confidence: 99%
“…Os resíduos da indústria de sucos são geralmente utilizados para alimentação animal; no entanto, alguns estudos têm sido realizados para avaliar a qualidade e o potencial dos resíduos da produção de suco para utilização na alimentação humana (ABUD; NARAIN, 2009;AQUINO et al, 2010;COELHO;WOSIACKI, 2010;NATIVIDADE, 2010;CÓRDOVA et al, 2013). Entretanto, a maioria destes estudos apenas realiza a quantificação de cada fração, não abordando as diferenças na composição das farinhas com diferentes granulometrias, o que pode auxiliar para diferentes usos na alimentação humana.…”
Section: Introductionunclassified
“…For example, the use of apple dried bagasse for manufacturing bakery products resulted in foods rich in soluble sugars, pectins and fibers, but their contents present in this byproduct are influenced by the process in which they are obtained (type of milling and extraction process of soluble solids) and the processing, such as time and temperature (Coelho & Wosiacki, 2010). Therefore, the byproducts that presented the highest TSS content, even after the second transformation, can be used for manufacturing food products.…”
Section: Resultsmentioning
confidence: 99%