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Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp. Author(s): FURTADO, A. A. L.; GODOY, R. de O. A polpa de umbu é um importante produto na economia da região semiárida do Brasil e sua conservação pode ser estendida por tratamento térmico. Um planejamento fatorial completo com 2 fatores (tempo e... ... Repository: BDPA Publication year: 2011
Secagem HTST de batata doce (Ipomoea batatas Lam.). Author(s): AZOUBEL, P. M. O Brasil é o principal produtor do continente-latino-americano. Repository: BDPA Publication year: 2006
Água de coco pasteurizada em sistemas HTST: fabricação em pequenas e médias escalas de processamento. Author(s): ABREU, F. A. P. de; SOUZA, A. C. R. de Repository: BDPA Publication year: 2017
Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1HqNMR and GC - MS coupled to chemometrics. Author(s): DANTAS, E. S. B.; SILVA, L. M. A. e; BRITO, E. S. de; WURLITZER, N. J. Repository: BDPA Publication year: 2018
Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.). The puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed productpresents a more pleasing appearance than the material that has not... ... Repository: BDPA Publication year: 2008
Sweet potato: production, morphological and physicochemical characteristics, and technological process. Author(s): TAKEITI, C. Y. Sweet potato (Ipomoea batatas L.) shows great socio-economic importance, providing a supply of calories, vitamins and minerals for human nutrition. Roots present a carbohydrate content varying between... ... Repository: BDPA Publication year: 2011

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