Dyalla Ribeiro de Araújo
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View article: The Influence of Complementary Processing Methods to Emulsification on the Sunscreen Emulsion Properties
The Influence of Complementary Processing Methods to Emulsification on the Sunscreen Emulsion Properties Open
Different processing conditions to produce emulsions can modify the dispersion of ingredients, visual aspect, and viscosity, influencing the final product’s effectiveness. In this study, a primary sunscreen emulsion was produced by the con…
View article: Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation
Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation Open
The objective of this study was to evaluate the post-harvest quality of bananas (Musa x paradisiaca L.) Prata-anã and Nanica after application of exogenous ethylene (C2H4) during maturation. Bananas of Prata-anã cultivar were harvested 18 …
View article: Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation
Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation Open
The objective of this study was to evaluate the post-harvest quality of bananas (Musa x paradisiaca L.) Prata-anã and Nanica after application of exogenous ethylene (C2H4) during maturation. Bananas of Prata-anã cultivar were harvested 18 …
View article: CHARACTERIZATION OF RIPENING STAGES OF MYRTLE FRUIT
CHARACTERIZATION OF RIPENING STAGES OF MYRTLE FRUIT Open
The myrtle (Eugenia gracillima Kiaersk.) is a native fruit species in the Chapada of Araripe, state of Pernambuco, Brazil. The fruits are collected from the wild and are consumed fresh or processed as pulp, juice, jelly, liquor or desserts…
View article: Características físicas, químicas e físico-químicas dos frutos da murta
Características físicas, químicas e físico-químicas dos frutos da murta Open
O presente trabalho teve como objetivo estudar as características físicas, químicas e físico-químicas dos frutos da murta (Eugenia gracillima Kiaersk.) no estádio de maturação “maduro”. Os frutos de murta foram colhidos em área de…
View article: Caracterização físico-química de qualidade da água de coco anão verde industrializada
Caracterização físico-química de qualidade da água de coco anão verde industrializada Open
A água de coco vem ganhando espaço no mercado como uma bebida de vasto potencial comercial, pois além de ser um produto natural, possui baixo teor calórico, considerável valor nutricional e apresenta aroma e sabor suaves e agradáveis. …