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| Registros recuperados : 6 | |
| 2. |  | TALMA, S. V.; REGIS, S. A.; FERREIRA, P. R.; SILVA, C. M.; RESENDE, E. D. Grau de eterificação da pectina da casca de maracujá-amarelo em diferentes estádios de maturação. In: SEMANA NACIONAL DE CIÊNCIA E TECNOLOGIA; MOSTRA DE PÓS-GRADUAÇÃO DA UENF, 15., 2015, Campos dos Goytacazes. Luz, ciência e vida. Campos dos Goytacazes: Universidade Estadual Norte Fluminense Darcy Ribeiro, 2015. 1 CD-ROM. 1 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 3. | | TALMA, S. V.; REGIS, S. A.; FERREIRA, P. R.; SILVA, C. M.; RESENDE, E. D. DE. Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification. Food Science Technology, v. 39, Supl. 2, p. 683-689, Dez. 2019. p. 683-689| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | FERREIRA, P. R.; TALMA, S. V.; MARTINS, M. L. L.; SILVA, C. M.; RESENDE, E. D. de. Tratamento térmico e químico para controle da atividade da poligalacturonase no albedo do maracujá. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 51, n. 4, p. 388-396, abr. 2016. Título em inglês: Thermal and chemical treatments to control polygalacturonase activity in passion fruit albedo.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Unidades Centrais. |
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| 6. | | BIZZO, H. R.; ANTONIASSI, R.; MACHADO, A. F. de F.; GUEDES, A. M. M.; WILHELM, A. E.; RESENDE, E. D.; TALMA, S. V. Cyanogenic compounds from mesocarp and epicarp flours of passion fruit (passiflora edulis flavicarpa). INTERNATIONAL SYMPOSIUM ON CAPILLARY CHROMATOGRAPHY, 40.; GCxGC SYMPOSIUM, 13., 2016, Riva del Garda. Abstract book. Messina: Chromaleont, 2016. p. 482. (The Forum on Microcolumn Separations). P.29| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 6 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
28/11/2017 |
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Data da última atualização: |
28/11/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
REGIS, S. A.; TALMA, S. V.; WILHELM, A. E.; ANTONIASSI, R.; RESENDE, E. D. |
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Afiliação: |
Suelen A. Regis, UENF; Simone V. Talma, UENF; ALLAN EDUARDO WILHELM, CTAA; ROSEMAR ANTONIASSI, CTAA; Eder D. Resende, UENF. |
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Título: |
Yellow passion fruit pulp residue: seed, oil and airl flour yields. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Trends in Chemical Engineering, v. 16, p. 75-83, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
The industrial processing of passion fruit generates a large amount of seeds, which are rich in oil and fiber, but generally wasted after processing. This study evaluated the yields of co-products (seeds, oil and arils) of yellow passinon fruit at different riperning stages as well as the color pattern of these products afert processing the pulp residue by stirring in water. The mass balance of each complonent, i.e. decanted seeds in suspension, was determined. Decanted seeds accounted for 80.19% of the pulp residue dry matter for all the ripening stages. The proportion of arils decreased form 7.11% in immature fruits to 4.93% in ripe fruits. Oil yield was similar acorss all the ripening stages, with a mean of 272.6 g kg-1 (on dry basis). Uellow passion fruit pulp residue can yield 4.06% of dried seeds or 1.11% of oil and 0,25% of airil flour, in telation to the total fruit weight. |
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Palavras-Chave: |
Balance of mass; Industrial waste; Pulp components. |
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Thesagro: |
Passiflora Edulis. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01514naa a2200217 a 4500
001 2080853
005 2017-11-28
008 2017 bl uuuu u00u1 u #d
100 1 $aREGIS, S. A.
245 $aYellow passion fruit pulp residue$bseed, oil and airl flour yields.$h[electronic resource]
260 $c2017
520 $aThe industrial processing of passion fruit generates a large amount of seeds, which are rich in oil and fiber, but generally wasted after processing. This study evaluated the yields of co-products (seeds, oil and arils) of yellow passinon fruit at different riperning stages as well as the color pattern of these products afert processing the pulp residue by stirring in water. The mass balance of each complonent, i.e. decanted seeds in suspension, was determined. Decanted seeds accounted for 80.19% of the pulp residue dry matter for all the ripening stages. The proportion of arils decreased form 7.11% in immature fruits to 4.93% in ripe fruits. Oil yield was similar acorss all the ripening stages, with a mean of 272.6 g kg-1 (on dry basis). Uellow passion fruit pulp residue can yield 4.06% of dried seeds or 1.11% of oil and 0,25% of airil flour, in telation to the total fruit weight.
650 $aPassiflora Edulis
653 $aBalance of mass
653 $aIndustrial waste
653 $aPulp components
700 1 $aTALMA, S. V.
700 1 $aWILHELM, A. E.
700 1 $aANTONIASSI, R.
700 1 $aRESENDE, E. D.
773 $tTrends in Chemical Engineering$gv. 16, p. 75-83, 2017.
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Embrapa Agroindústria de Alimentos (CTAA) |
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