Produção e caracterização físico-química de geleia de menta enriquecida com spirulina (Spirulina platensis)

Bú, Steffany Albuquerque do; Felinto, Ana Clara Bezerra; Marçal, Eduarda Josefa Alves; Oliveira, Igor Macêdo de; Lima, Joyce Almeida; Sousa, Juliana Barbosa de; Melo, Wagner Gomes de; Cavalcanti, Mayra da Silva

doi:10.33448/rsd-v10i4.14145

Cited by 2 publications

(2 citation statements)

References 20 publications

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“…In fact, once decomposition starts, the concentration of hydrogen ions in the samples changes. According to do Bú et al (2021), acidity above 1.00% is another factor that can cause syneresis. Souza et al (2016) also found high acidity values in tamarind jelly produced from yellow passion fruit albedo with and without pectin, with the highest detected value corresponding to 1.91% of tartaric acid.…”

Section: Ph Titratable Acidity and Soluble Solid Analysesmentioning

confidence: 99%

Use of peels in the formulation and acceptance of white pulp pitaya jellies

et al. 2022

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The generation of agroindustrial waste has become a serious environmental problem, which conflicts with the need for sustainability sought by modern agriculture. An alternative that helps minimizing these effects is the use of residues, such as fruit peel, in food production. The objective of this study was to evaluate the viability of the mesocarp of the white-fleshed red pitaya (Hylocereus undatus) in the preparation of jellies, verifying the influence of different percentages of pulp replacement per mesocarp (0, 20, 40 and 60%) on the physicochemical, microbiological, and sensorial characteristics of the final products. The jellies presented good acceptability among consumers, with the 60% substitution level being the most accepted. Besides the mesocarp not altering the flavor of the jellies, its use increases the attractiveness to the consumer in addition to contributing to cost reduction and environment preservation.

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Section: Ph Titratable Acidity and Soluble Solid Analysesmentioning

confidence: 99%

Use of peels in the formulation and acceptance of white pulp pitaya jellies

et al. 2022

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“…Even industrialized foods remain susceptible to biological activities evidenced by variations (which can be microbiological, physical, chemical, and even enzymatic), which can result in loss of nutrients, as well as physical, chemical (pH, acidity), and rheological (texture and viscosity) changes in properties [11,12]. One of the main quality attributes that influences the acceptability of jam is texture, which influences its appearance, flavor, and sensory impressions (gustatory and tactile) [13,14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Time on the Physical, Chemical, and Rheological Properties of Blueberry Jam: Experimental Measurements and Artificial Neural Network Simulation

Guimarães

Ferreira

Arce

2023

Foods

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Reversible data hiding (RDH) is crucial in modern data security, ensuring confidentiality and tamper-proofness in various industries like copyright protection, medical imaging, and digital forensics. As technology advances, RDH techniques become essential, but the trade-off between embedding capacity and visual quality must be heeded. In this paper, the relative correlation between the pixel’s local complexity and its directional prediction error is employed to enhance an efficient RDH without using a location map. An embedding process based on multiple cumulative peak region localization (MCPRL) is proposed to hide information in the 3D-directional prediction error histogram with a lower local complexity value and avoid the underflow/overflow problems. The carrier image is divided into three color channels, and then each channel is split into two non-overlapping sets: blank and shadow. Two half-directional prediction errors (the blank set and the shadow set) are constructed to generate a full-directional prediction error for each color channel belonging to the host image. The local complexity value and directional prediction error are critical metrics in the proposed embedding process to improve security and robustness. By utilizing these metrics to construct a 3D stego-Blank Set, the 3D stego-shadow Set will be subsequently constructed using the 3D blank set. The proposed technique outperforms other state-of-the-art techniques in terms of embedding capacity, image quality, and robustness against attacks without an extra location map. The experimental results illustrate the effectiveness of the proposed method for various 3D RDH techniques.

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Produção e caracterização físico-química de geleia de menta enriquecida com spirulina (Spirulina platensis)

Cited by 2 publications

References 20 publications

Use of peels in the formulation and acceptance of white pulp pitaya jellies

Use of peels in the formulation and acceptance of white pulp pitaya jellies

Effect of Storage Time on the Physical, Chemical, and Rheological Properties of Blueberry Jam: Experimental Measurements and Artificial Neural Network Simulation

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