2 publications

• Published Subscription 9 Sep 2021

  Study of Osmotic Dehydration as a Pretreatment for the Conservation of araçá-boi (Eugenia stipitata Mc Vaugh-Myrtaceae), a Regional Amazonian Fruit

  By Caroline Venturoli Rodrigues, César Vinicius Toniciolli Rigueto, Marieli Rosseto, Ionara Regina Pizzutti, Claudineia Aparecida Queli Geraldi, Juliana Maria de Paula, Raquel Aparecida Loss, Sumaya Ferreira Guedes, Sumaria Sousa e Silva, José Wilson Pires Carvalho

  Abstract: This work aimed to study the use of osmotic dehydration and drying as a conservation technique for araçá-boi, a regional fruit from the Amazon. In dehydration, solutions of sucrose and glucose syrup were used. The experimental design was based on the factorial planning 22, varying the time (6, 12, and 18 h) and concentration of the solution (50, 60, and 70%). The samples obtained in the best dehydration conditions were …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 44–53 Read article →

• Published Subscription 29 Jan 2021

  Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory Analyses

  By César Vinicius Toniciolli Rigueto, Jaqueline da Silva Rumão, Raquel Aparecida Loss, Christian Oliveira Reinehr, Luciane Maria Colla

  Abstract: The texture is essential in the quality and acceptance of food, being classified into three distinct groups: mechanical, geometrical, and compositional. The so-called “lexicons” are standardized vocabularies with the definitions and references for each attribute which aid the application of descriptive sensory analysis. The objective of this study was to raise typical texture descriptors from different types of food, relating them to the methodologies and technological processes used, besides the …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 16–27 Read article →