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| Registros recuperados : 34 | |
| 23. |  | GALDEANO, M. C.; GOMES, F. dos S.; HIDALGO CHAVEZ, D. W.; ALMEIDA, E. L.; MOULIN, L. C.; SÁ, D. de G. C. F. de; TONON, R. V. Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage. Food Research International, v. 160, 11169, 2022.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 26. | | TELES, A. S. C.; HIDALGO CHAVEZ, D. W.; TONON, R. V.; GOMES, F. S.; NOGUEIRA, R.; CORNEJO, F. E. P.; CABRAL, L. M. C. Effect of convective drying on the bioactive compounds content of pinot noir grape pomace. In: OMICS GROUP CONFERENCE, 187; INTERNATIONAL CONFERENCE AND EXHIBITION ON FOOD PROCESSING &TECHNOLOGY, 3. Proceedings... Las Vegas. Journal of food processing and Techology, v. 5, n. 5, 2014.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 27. | | GONÇALVES, S. M.; HIDALGO CHÁVEZ, D. W.; OLIVEIRA, L. M. de; SARANTÓPOULOS, C. I. G. de L.; CARVALHO, C. W. P. de; MELO, N. R. de; ROSENTHAL, A. Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film. Heliyon, v. 6, n. 10, e05213, oct. 2020.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 29. | | OLIVEIRA, T.; COSTA, A. M. M.; COELHO, C. C. DE S.; RODRIGUES, J. P.; HIDALGO CHÁVEZ, D. W.; CABRAL, L. M. C.; FREITAS-SILVA, O.; TONON, R. V. Characterization of polymeric films incorporated with nanoemulsified cinnamon essential oil (Cinnamomum Cassia). In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. SLACAN. Pôster 168612.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 30. | | COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GOTTSCHALK, L. M. F.; SANTIAGO, M. C. P. de A. Bioactive compounds of gluten-free whole and wheat breads. In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022. 4 p. Evento online. 15 a 19 agosto 2022. CBCP.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 31. | | BORGUINI, R. G.; PACHECO, S.; HIDALGO CHÁVEZ, D. W.; Couto, G. A.; WILHELM, A. E.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; JESUS, M. S. C. de; GODOY, R. L. de O. Carotenoid extraction using edible vegetable oil: an enriched provitamin A product. Scientia Agricola, v. 78, n. 5, p. e20190332, 2021.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 32. | | OLIVEIRA, T.; COSTA, A. M. M. C; COELHO, C. C. DE S.; RODRIGUES, J. P.; HIDALGO CHÁVEZ, D. W.; CABRAL, L. M. C.; FREITAS-SILVA, O.; TONON, R. V. Development of active coating incorporated with nanoemulsified cinnamon essential oil (Cinnamomum cassia) to inhibitTO Colletotrichum spp. Growth. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. SLACAN. Pôster - 166686.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 33. | | TELES, A. S. C.; HIDALGO CHÁVEZ, D. W.; COELHO, M. A. Z.; SANTIAGO, M. C. P. de A.; GODOY, R. L. de O.; GOTTSCHALK, L. M. F.; TONON, R. V. Effect of the substrate composition on the solid state fermentation to obtain enzymes with potential for extraction of bioactive compounds from grape pomace. In: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 4., 2019, Rio de Janeiro. Sustentabilidade e inovação na ciência dos alimentos: impactos na bioeconomia: caderno de resumos. Rio de Janeiro: UNIRIO, 2019. p. 79. SIAN. 17 e 18 de junho de 2019. Pôster. R069.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 34. | | BERNARDO, C. O.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de; HIDALGO CHÁVEZ, D. W.; MARTINS, I. B. A.; DELIZA, R.; SÁ, D. de G. C. F. de; QUEIROZ, V. A. V. Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers' perception of sorghum and cereal beverage using word association. Journal of Cereal Science, London, v. 89, 102793, p. 1-9. 2019.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 34 | |
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Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/10/2020 |
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Data da última atualização: |
14/10/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 4 |
|
Autoria: |
GONÇALVES, S. M.; HIDALGO CHÁVEZ, D. W.; OLIVEIRA, L. M. de; SARANTÓPOULOS, C. I. G. de L.; CARVALHO, C. W. P. de; MELO, N. R. de; ROSENTHAL, A. |
|
Afiliação: |
Sheyla Moreira Gonçalves, UFRRJ; Davy William Hidalgo Chávez, UFRRJ; Léa Mariza de Oliveira, ITAL; Claire Isabel Grígoli de Luca Sarantópoulos, ITAL; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Nathália Ramos de Melo, UFRRJ; AMAURI ROSENTHAL, CTAA. |
|
Título: |
Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Heliyon, v. 6, n. 10, e05213, oct. 2020. |
|
DOI: |
https://doi.org/10.1016/j.heliyon.2020.e05213 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Effects of high hydrostatic pressure (HHP) processing (200?400 MPa/5 or 10 min) on functional properties of cellulose acetate (CA) films were investigated. As for mechanical properties, HHP caused a reduction in tensile strength (TS), Young's modulus (YM) and an increase in elongation at break (EB). The pressurized films were more luminous, yellowish, reddish and opaque. Less affinity for water was detected for pressurized films through analyses of contact angle and moisture absorption, in addition to reducing the water vapor transmission rate (WVTR). Scanning electron microscopy (SEM) showed the occurrence of delamination for most films, except those treated with 200 MPa/10 min and 300 MPa/10 min. All films showed a predominance of amorphous structure in X-ray diffraction analysis (XRD). That is alignment with the results of differential scanning calorimetry (DSC), which presented values for glass transition temperature (Tg), water adsorption and melting temperature characteristic of materials with low crystallinity. Films treated with HHP had better mechanical resistance during the sealing at 250 °C. In overall the results confirmed the minimal influence of HHP on the functional properties of the CA film and contributed to the scientific and technological knowledge for its potential application in foods processed by HHP. |
|
Palavras-Chave: |
Emerging technology; Heat seal strength. |
|
Thesagro: |
Tecnologia de Alimento. |
|
Thesaurus NAL: |
Cellulose acetate; Food science; Materials science; Packaging materials; Physicochemical properties. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/216659/1/1-s2.0-S2405844020320569-main.pdf
|
|
Marc: |
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008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.heliyon.2020.e05213$2DOI
100 1 $aGONÇALVES, S. M.
245 $aEffects of high hydrostatic pressure processing on structure and functional properties of biodegradable film.$h[electronic resource]
260 $c2020
520 $aEffects of high hydrostatic pressure (HHP) processing (200?400 MPa/5 or 10 min) on functional properties of cellulose acetate (CA) films were investigated. As for mechanical properties, HHP caused a reduction in tensile strength (TS), Young's modulus (YM) and an increase in elongation at break (EB). The pressurized films were more luminous, yellowish, reddish and opaque. Less affinity for water was detected for pressurized films through analyses of contact angle and moisture absorption, in addition to reducing the water vapor transmission rate (WVTR). Scanning electron microscopy (SEM) showed the occurrence of delamination for most films, except those treated with 200 MPa/10 min and 300 MPa/10 min. All films showed a predominance of amorphous structure in X-ray diffraction analysis (XRD). That is alignment with the results of differential scanning calorimetry (DSC), which presented values for glass transition temperature (Tg), water adsorption and melting temperature characteristic of materials with low crystallinity. Films treated with HHP had better mechanical resistance during the sealing at 250 °C. In overall the results confirmed the minimal influence of HHP on the functional properties of the CA film and contributed to the scientific and technological knowledge for its potential application in foods processed by HHP.
650 $aCellulose acetate
650 $aFood science
650 $aMaterials science
650 $aPackaging materials
650 $aPhysicochemical properties
650 $aTecnologia de Alimento
653 $aEmerging technology
653 $aHeat seal strength
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aOLIVEIRA, L. M. de
700 1 $aSARANTÓPOULOS, C. I. G. de L.
700 1 $aCARVALHO, C. W. P. de
700 1 $aMELO, N. R. de
700 1 $aROSENTHAL, A.
773 $tHeliyon$gv. 6, n. 10, e05213, oct. 2020.
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Embrapa Agroindústria de Alimentos (CTAA) |
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