+publisher:"Universidade Estadual de Campinas" +contributor:("Oliveira, Rafael Augustus de")

Universidade Estadual de Campinas

1. Tinini, Rodolpho César dos Reis, 1987-. Avaliação não destrutiva de sólidos solúveis por meio de imagens espectrais de uvas submetidas a desidratação parcial: Soluble solids nondestructive evaluation by spectral images in partial dehydrated grapes.

Degree: 2015, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256757

► Abstract: Dehydration of grapes have been studied for a long time, however their focus is still in closed environments is a relativity new processes. Still… (more)

▼ Abstract: Dehydration of grapes have been studied for a long time, however their focus is still in closed environments is a relativity new processes. Still recent, proven its effect of increasing the concentration of phenolic compounds and reducing the amount of water in wort is already evidenced. Thus control more precisely the process by monitoring the physicochemical variables can add a theoretical and technological foundation for the wine production in the State of São Paulo in Brazil. In this sense, the use of analysis techniques for images can be an alternative to improve the process, reduce costs and make the process safer, ensuring a quality food to the consumer. Among the image analysis options, the spectral images show its potential use as a basis for the development of detection and evaluation of chemical and physical characteristics, and other properties. Are proposed as objectives to obtain grants enabling applying instrumentation nondestructive techniques (Spectral Images) to supervise the grape dehydration process (temperature at 37º C and relative humidity around 40%), which may be designed to making wine and the concentrates juice. It was observed that the grapes respond spectrally in a similar way independent to the variety studied, differentiating by peaks in function a major or lesser a specific compound concentration present in its constitution, as phenolic compounds (anthocyanins) and chlorophyll. It was also observed that the multivariate calibration models for the soluble solids prediction that are more spectral information and thus better quality when it is used three wavelengths in the modeling. Thus moderate dehydration has a potential to be monitored by a spectral images, ensuring the product quality and other valued grapes properties. So the potential use spectral images for partial dehydration and grapes should be studied so that they can be transferred to the productive sector, contributing both to the wine industry in the state of São Paulo as the sector of concentrated juices Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Teruel Mederos, Barbara Janet, 1966- (advisor), Mederos, Barbara Janet Teruel, 1966- (advisor), Marcassa, Luis Gustavo (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia Agrícola (institution), Programa de Pós-Graduação em Engenharia Agrícola (nameofprogram), Coelho, Silvia Renata Machado (committee member), Muramatsu, Mikiya (committee member), Arnold, Francisco José (committee member), Oliveira, Rafael Augustus de (committee member).

Subjects/Keywords: Análise espectral; Desidratação; Grupos solúveis; Compostos fenólicos; Spectral analysis; Dehydration; Soluble groups; Phenolic compounds

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Tinini, Rodolpho César dos Reis, 1. (2015). Avaliação não destrutiva de sólidos solúveis por meio de imagens espectrais de uvas submetidas a desidratação parcial: Soluble solids nondestructive evaluation by spectral images in partial dehydrated grapes. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256757

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Tinini, Rodolpho César dos Reis, 1987-. “Avaliação não destrutiva de sólidos solúveis por meio de imagens espectrais de uvas submetidas a desidratação parcial: Soluble solids nondestructive evaluation by spectral images in partial dehydrated grapes.” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256757.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Tinini, Rodolpho César dos Reis, 1987-. “Avaliação não destrutiva de sólidos solúveis por meio de imagens espectrais de uvas submetidas a desidratação parcial: Soluble solids nondestructive evaluation by spectral images in partial dehydrated grapes.” 2015. Web. 23 Jan 2021.

Vancouver:

Tinini, Rodolpho César dos Reis 1. Avaliação não destrutiva de sólidos solúveis por meio de imagens espectrais de uvas submetidas a desidratação parcial: Soluble solids nondestructive evaluation by spectral images in partial dehydrated grapes. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256757.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tinini, Rodolpho César dos Reis 1. Avaliação não destrutiva de sólidos solúveis por meio de imagens espectrais de uvas submetidas a desidratação parcial: Soluble solids nondestructive evaluation by spectral images in partial dehydrated grapes. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256757

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Estadual de Campinas

2. Cavichiolo, Jose Roberto, 1960-. Secagem do bagaço de laranja em secador cilíndrico rotativo assistido por micro-ondas: Drying of the bagasse of orange in dryer cylindrical Rotary assisted by microwave.

Degree: 2015, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256762

► Abstract: There is no doubt the importance of citrus agro-food system to the national economy. Brazil is the largest producer and exporter of orange juice… (more)

▼ Abstract: There is no doubt the importance of citrus agro-food system to the national economy. Brazil is the largest producer and exporter of orange juice and its by-products, competing with the United States hegemony in this market. In the manufacture of frozen concentrated orange juice for every 100 kg of oranges are produced 55 kg of simple juice and the remaining 45 kg are process wastes consisting of discarded oranges, peel, seed, lees from essence oil extraction, washed pulp, generically called "bagasse", with humidity of about 82%, which after going through the process of industrialization has reduced its moisture to reach 14% and pelletized so reaching the final moisture around 8%. The pelletized citrus pulp meal is used as a supplement to feed cattle herds (dairy and beef). In the season 2014, considering the results until the month of October, were exported about 120 thousand tons earning about U 13 million, reaching an average price around US 300.00 / ton for export. The consumption of thermal energy in the factories is high, especially in the dryng of pelleted bagasse. A survey carried on the conservation and consumption of energy in a industrial unit plant in the State of Sao Paulo showed that the demand for thermal energy to produce one ton animal feed was equivalent to or greater than the amount consumed to produce one ton of frozen concentrated orange juice. This study aimed to develop a research to survey the use of microwave energy in the final stage of the drying process of citrus pulp meal for animal feed manufacturing, comparing their performance with that of the traditional process, in which Rotary dryers are used. Comparative tests by which the drying of orange pulp are prepared with and without application of microwaves, where there was a reduction in energy consumption between different drying processes, using energy parameters such as: Energy efficiency and the specific consumption of thermal energy relating the amount of energy needed to evaporate 1 kg of water. The determination of thermal energy consumed by rotary drier with application of microwave was conducted as statistical design with two independent variables: the microwave power and drying air temperature. The results showed a decrease of 1.99 times the energy consumption per kilogram of evaporated water (CEET) and 1.96 in the total thermal energy supplied (ETtf) compared to the values obtained in the tests which were not applied to power of microwaves. Regarding the drying time, the process was completed in just 18 minutes against 46 minutes spent to perform the same operation without continuous application of microwaves, proving the efficiency of your application, accelerating moisture removal, providing reduction in the final drying time of approximately 60% Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Biagi, João Domingos, 1951- (advisor), Marsaioli Junior, Antonio, 1937- (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia Agrícola (institution), Programa de Pós-Graduação em Engenharia Agrícola (nameofprogram), Berteli, Michele Nehemy (committee member), Filho, Jose Gasparino (committee member), Junior, Vivaldo Sikeira (committee member), Oliveira, Rafael Augustus de (committee member).

Subjects/Keywords: Micro-ondas; Laranja; Laranja - Secagem; Microwave; Orange; Orange - Drying

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Cavichiolo, Jose Roberto, 1. (2015). Secagem do bagaço de laranja em secador cilíndrico rotativo assistido por micro-ondas: Drying of the bagasse of orange in dryer cylindrical Rotary assisted by microwave. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/256762

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Cavichiolo, Jose Roberto, 1960-. “Secagem do bagaço de laranja em secador cilíndrico rotativo assistido por micro-ondas: Drying of the bagasse of orange in dryer cylindrical Rotary assisted by microwave.” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256762.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Cavichiolo, Jose Roberto, 1960-. “Secagem do bagaço de laranja em secador cilíndrico rotativo assistido por micro-ondas: Drying of the bagasse of orange in dryer cylindrical Rotary assisted by microwave.” 2015. Web. 23 Jan 2021.

Vancouver:

Cavichiolo, Jose Roberto 1. Secagem do bagaço de laranja em secador cilíndrico rotativo assistido por micro-ondas: Drying of the bagasse of orange in dryer cylindrical Rotary assisted by microwave. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256762.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cavichiolo, Jose Roberto 1. Secagem do bagaço de laranja em secador cilíndrico rotativo assistido por micro-ondas: Drying of the bagasse of orange in dryer cylindrical Rotary assisted by microwave. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256762

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Estadual de Campinas

3. Rosa, Juliana Gomes, 1984-. Aglomeração de goma arábica em leito fluidizado : análise dos parâmetros do processo e da vabilidade de utilização de inulina como ligante: Gum arabic fluidized bed agglomeration : process parameters analysis and analysis of the feasibility of inulin use as a binder.

Degree: 2019, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/335056

► Abstract: The aim of this work was to study the gum arabic agglomeration process using gum arabic solution and inulin solution as binders to obtain… (more)

▼ Abstract: The aim of this work was to study the gum arabic agglomeration process using gum arabic solution and inulin solution as binders to obtain an instant product that associates inulin to gum arabic, and to evaluate the product quality. A rotational central composite experimental design was used to study the agglomeration process. The independent variables studied were the fluidizing air temperature (58 - 92 °C) and the binder flow rate (1.0 - 3.6 mL/min) for both gum arabic solutions and inulin solutions. The binder solution concentration was also an independent variable and varied according to the type of binder from 0.7% to 24.9% (m/m) for solutions of gum arabic and from 1.9% to 22.1% (m/m) for inulin solutions. The evaluated responses were the process yield and the final mean particle size. The particle size in-line monitoring was performed using spatial filter velocimetry. This monitoring was useful to follow the granules growth over time and to analyze how it was influenced by the independent variables. The increase at the binder flow rate and at the solution concentration for gum arabic solutions positively influenced the particle growth and final particle size. The binder flow rate showed a significant and positive effect on the agglomeration process yield for the binders. This indicates that the rapid insertion of binder in the fluidized bed is advantageous for the gum arabic agglomeration. The fluidizing air temperature increase impaired the granules growth for both used binders. It was possible to establish optimal conditions for the two processes with a relative increase of the particle size and yields over 60.0%. In addition, the inulin solutions were presented as a binder solution option which may associate prebiotic properties to the agglomerates, once agglomeration occurred and inulin was incorporated into the agglomerated product. The agglomerated product presented better instantaneous and flow properties for the two types of binders used when compared to the raw material Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Taranto, Osvaldir Pereira, 1963- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia Química (institution), Programa de Pós-Graduação em Engenharia Química (nameofprogram), Oliveira, Rafael Augustus de (committee member), Castilho, Guilherme José de (committee member), Costa, Marcello Nitz da (committee member), Oliveira, Wanderley Pereira de (committee member).

Subjects/Keywords: Aglomeração; Leito fluidizado; Goma arábica; Inulina; Determinação de tamanho de particula; Agglomeration; Fluidized bed; Gum arabic; Inulin; Particle size determination

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Rosa, Juliana Gomes, 1. (2019). Aglomeração de goma arábica em leito fluidizado : análise dos parâmetros do processo e da vabilidade de utilização de inulina como ligante: Gum arabic fluidized bed agglomeration : process parameters analysis and analysis of the feasibility of inulin use as a binder. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/335056

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Rosa, Juliana Gomes, 1984-. “Aglomeração de goma arábica em leito fluidizado : análise dos parâmetros do processo e da vabilidade de utilização de inulina como ligante: Gum arabic fluidized bed agglomeration : process parameters analysis and analysis of the feasibility of inulin use as a binder.” 2019. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/335056.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Rosa, Juliana Gomes, 1984-. “Aglomeração de goma arábica em leito fluidizado : análise dos parâmetros do processo e da vabilidade de utilização de inulina como ligante: Gum arabic fluidized bed agglomeration : process parameters analysis and analysis of the feasibility of inulin use as a binder.” 2019. Web. 23 Jan 2021.

Vancouver:

Rosa, Juliana Gomes 1. Aglomeração de goma arábica em leito fluidizado : análise dos parâmetros do processo e da vabilidade de utilização de inulina como ligante: Gum arabic fluidized bed agglomeration : process parameters analysis and analysis of the feasibility of inulin use as a binder. [Internet] [Thesis]. Universidade Estadual de Campinas; 2019. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/335056.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rosa, Juliana Gomes 1. Aglomeração de goma arábica em leito fluidizado : análise dos parâmetros do processo e da vabilidade de utilização de inulina como ligante: Gum arabic fluidized bed agglomeration : process parameters analysis and analysis of the feasibility of inulin use as a binder. [Thesis]. Universidade Estadual de Campinas; 2019. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/335056

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Estadual de Campinas

4. Sánchez Sáenz, Carolina Maria, 1978-. Secagem contínua de raízes de chicória com aplicação de radiação infravermelha em um secador agitador/misturador: Continuous drying of chicory roots with application of infrared radiation in an agitator/mixer dryer.

Degree: 2014, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/257102

► Abstract: In recent research works, food drying takes into account product quality and energy efficiency of process, since drying process consumes about 20-25 % of… (more)

Subjects/Keywords: Secagem convectiva; Inulina; Consumo energético; Temperatura de transição vítrea; Radiação infravermelha; Convective drying; Inulin; Energetic consumption; Glass transition temperature; Infrared radiation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Sánchez Sáenz, Carolina Maria, 1. (2014). Secagem contínua de raízes de chicória com aplicação de radiação infravermelha em um secador agitador/misturador: Continuous drying of chicory roots with application of infrared radiation in an agitator/mixer dryer. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/257102

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Sánchez Sáenz, Carolina Maria, 1978-. “Secagem contínua de raízes de chicória com aplicação de radiação infravermelha em um secador agitador/misturador: Continuous drying of chicory roots with application of infrared radiation in an agitator/mixer dryer.” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257102.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Sánchez Sáenz, Carolina Maria, 1978-. “Secagem contínua de raízes de chicória com aplicação de radiação infravermelha em um secador agitador/misturador: Continuous drying of chicory roots with application of infrared radiation in an agitator/mixer dryer.” 2014. Web. 23 Jan 2021.

Vancouver:

Sánchez Sáenz, Carolina Maria 1. Secagem contínua de raízes de chicória com aplicação de radiação infravermelha em um secador agitador/misturador: Continuous drying of chicory roots with application of infrared radiation in an agitator/mixer dryer. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/257102.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sánchez Sáenz, Carolina Maria 1. Secagem contínua de raízes de chicória com aplicação de radiação infravermelha em um secador agitador/misturador: Continuous drying of chicory roots with application of infrared radiation in an agitator/mixer dryer. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/257102

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Estadual de Campinas

5. Nascimento, Vânia Rosal Guimarães, 1983-. Secagem convectiva e com radiação infravermelha de grãos de Moringa oleifera Lam: Convective drying with infrared radiation of Moringa oleifera L. grains.

Degree: 2014, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/257116

► Abstract: The infrared radiation applied for drying of agricultural products and foods presents the advantage of heating directly the exposed product, minimizing losses with heating… (more)

▼ Abstract: The infrared radiation applied for drying of agricultural products and foods presents the advantage of heating directly the exposed product, minimizing losses with heating of surrounding air, promoting grater energy efficiency and reducing in drying time. The product studied in this research was Moringa oleifera Lam grains, which among its many applications, stand out as a natural coagulant in water treatment, due to the presence of a cationic protein with clarifier action. Although it is observed the necessity to use dry grains in these processes, there was no recommendation in the scientific literature of appropriate drying conditions for grains to be used in the coagulant solution. In this way, the combined use of infrared radiation with heated air can be technically feasible and efficient in drying of Moringa oleifera L. grains, maintaining the quality attributes of grains for use in water treatment. This study aims to evaluate the potential application of intermittent infrared radiation in association with convective drying of Moringa oleifera L. grains, regarding the drying efficiency, energy consumption and maintenance of grains quality. Experimental runs were performed studying the factors air temperature, air velocity, infrared radiation intensity, and time of infrared radiation application to define those which have an effect on the process and its optimum levels of operation. The increased intensity of the infrared radiation reduced the drying time, energy consumption and propitiated greater efficiency in reducing the turbidity of water when these grains were applied in the coagulant production. Whereas elevated levels of air velocity decreased drying rate and increased energy consumption. The increase in the drying air temperature caused elevation of drying rate, decreased the drying time and contributed with turbidity reduction of synthetic water treated with coagulant solution of Moringa oleifera L. grains. The time of infrared radiation application increased the drying rate and allowed turbidity reduction of synthetic water when its levels were increased. The effective diffusivity ranged from 6.44x10-10 m² s-1 and 9.89x10-10 m² s-1. Fick and Midilli models showed better fit to the experimental data. Air temperature and time of infrared radiation application increased air temperature inside the dryer and the temperature inside the grains during drying experiments. The application of infrared radiation significantly reduced total energy consumption during drying. Increasing the level of air temperature caused a proportional increase in energy consumption. It was found that central point of the experimental design, air temperature of 44 °C and infrared time of 3.4 min, showed a combination of factors with higher protein content and corresponded to the highest turbidity removal when these grains were used for coagulant production. In relation to Moringa oleifera L. grain quality, drying increased the concentration of protein, favored the sedimentation of solids due to the oxidation of lipids and… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Biagi, João Domingos, 1951- (advisor), Oliveira, Rafael Augustus de, 1979- (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia Agrícola (institution), Programa de Pós-Graduação em Engenharia Agrícola (nameofprogram), Silva, Luís César da (committee member), Toneli, Juliana Tofano de Campos Leite (committee member), Schmidt, Flávio Luís (committee member), Paterniani, José Euclides Stipp (committee member).

Subjects/Keywords: Coagulantes naturais; Proteínas; Consumo energético; Natural coagulant; Protein; Water turbidity; Energy consumption

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Nascimento, Vânia Rosal Guimarães, 1. (2014). Secagem convectiva e com radiação infravermelha de grãos de Moringa oleifera Lam: Convective drying with infrared radiation of Moringa oleifera L. grains. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/257116

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Nascimento, Vânia Rosal Guimarães, 1983-. “Secagem convectiva e com radiação infravermelha de grãos de Moringa oleifera Lam: Convective drying with infrared radiation of Moringa oleifera L. grains.” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257116.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Nascimento, Vânia Rosal Guimarães, 1983-. “Secagem convectiva e com radiação infravermelha de grãos de Moringa oleifera Lam: Convective drying with infrared radiation of Moringa oleifera L. grains.” 2014. Web. 23 Jan 2021.

Vancouver:

Nascimento, Vânia Rosal Guimarães 1. Secagem convectiva e com radiação infravermelha de grãos de Moringa oleifera Lam: Convective drying with infrared radiation of Moringa oleifera L. grains. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/257116.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Nascimento, Vânia Rosal Guimarães 1. Secagem convectiva e com radiação infravermelha de grãos de Moringa oleifera Lam: Convective drying with infrared radiation of Moringa oleifera L. grains. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/257116

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Estadual de Campinas

6. Arias, Luna Valentina Angulo, 1990-. Development of energetic functional food product from agro-industrial by products : Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais: Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais.

Degree: 2020, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344186

► Abstract: The relevance and need of new technologies development for food production to reach the global demand and nutritional quality in a green friendly way… (more)

▼ Abstract: The relevance and need of new technologies development for food production to reach the global demand and nutritional quality in a green friendly way are trends, as part of the objective of supply food safety and security. Therefore, research is being carried out in order to reduce agro-industrial and plastic waste, taking advantage of unused products with nutritional potential and with the ability to replace materials of difficult degradation that are used for packaging of food and other products. In food production process, there are limiting factors, as high technological and fertilization costs, fundamental to ensure high productivity and profitability and, even covering those needs, there are losses along the chain. In addition, managing wastes or by-products derived from agro-industrial chains creates additional costs and favors pollution, when poorly planned or executed. These by-products could be rich in nutrients with potential to be use at food industry for regular, vegan and vegetarian diners. So, the correct management and utilization of these by-products is vital to reduce pollution, as well as obtaining economic, nutritional and energetic benefits. The objective of this research was to develop a gel-shape food product exploiting pulp and coffee husk, passion fruit peel, orange peel and soy okara, with reduced plastic packaging using starches films. Those by-products are results from the processing of some of the most highly produced products in Brazil, so, highly available. The by-products were transformed into flours and characterized by its centesimal composition, physico-chemical parameters and macro and micronutrients. The flours showed high content of protein, fiber, lipids, carbohydrates, Ca, K, Fe, Mg, Mn, Zn, concluding that these flours could be source of those nutrients in a daily diet. A mix of the flours was made for the preparation of a gel-shape food product with caffeine content. Films were developed from potato and cassava starches, with stable physico-chemical characteristics, homogeneous and strong structure and thermal properties representative of materials able to replace or reduce plastic use in food packaging. After shelf life evaluation for 13 days at 10 °C of the packaged gel using cassava and potato starch lids, as well as plastic lids, it was concluding that films based on potato and cassava starches can be used as part of food packaging, reducing plastic use Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Oliveira, Rafael Augustus de, 1979- (advisor), Fakhouri, Farayde Matta (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia Agrícola (institution), Programa de Pós-Graduação em Engenharia Agrícola (nameofprogram), Souza, Franciane Colares (committee member), Bertan, Larissa Canhadas (committee member), Martelli, Silvia Maria (committee member), Schmidt, Flavio Luis (committee member).

Subjects/Keywords: Biopolímeros; Café; Embalagens; Laranja; Resíduos; Biopolymer; Coffee; Orange; Packing; Waste

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APA (6^th Edition):

Arias, Luna Valentina Angulo, 1. (2020). Development of energetic functional food product from agro-industrial by products : Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais: Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/344186

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Arias, Luna Valentina Angulo, 1990-. “Development of energetic functional food product from agro-industrial by products : Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais: Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais.” 2020. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/344186.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Arias, Luna Valentina Angulo, 1990-. “Development of energetic functional food product from agro-industrial by products : Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais: Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais.” 2020. Web. 23 Jan 2021.

Vancouver:

Arias, Luna Valentina Angulo 1. Development of energetic functional food product from agro-industrial by products : Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais: Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais. [Internet] [Thesis]. Universidade Estadual de Campinas; 2020. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344186.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Arias, Luna Valentina Angulo 1. Development of energetic functional food product from agro-industrial by products : Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais: Desenvolvimento de um produto alimentício energético funcional a partir de subprodutos agroindustriais. [Thesis]. Universidade Estadual de Campinas; 2020. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344186

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Estadual de Campinas

7. Silva, Gabriela Kurokawa e, 1983-. Avaliação das propriedades mecânicas e ópticas de sementes de Moringa oleifera visando o desenvolvimento de descascador : Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine: Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine.

Degree: 2016, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/321858

► Abstract: New technologies and tools have being developed from the needs arising during process, which require power, precision and/or replications, everything to simplify as well… (more)

▼ Abstract: New technologies and tools have being developed from the needs arising during process, which require power, precision and/or replications, everything to simplify as well as to facilitate these operations. During the development of alternative process for water treatment based on the application of Moringa oleifera seeds, it has been observed the need of developing a new method that simplifies the seeds processing for further application as natural coagulant. This way the introduction and application of the proposed alternative treatment would be considerably simplified. The aim of this research work was identified as to develop equipment to process the moringa seeds, removing the seeds shells. Initially, a detailed study of pods and seeds optical as well as mechanical properties was carried out, aiming to survey basic parameters to develop the proposed processing equipment. In parallel, it was also carried a research on shelling mechanisms as disclosed by the pertinent literature, aiming to select operating mechanisms suitable to this project. Finally it was developed the equipment project by means of software simulations and further construction of a prototype for real tests. Seeds physical characterization tests included 4 different seed development stages. As result, it was observed no significant difference of fat and protein contents. It was just observed variations in the color and moisture contents. Following, a correlation between moisture content and Moment of Inertia, obtained through the Biospeckle technique has been carried as well. These results and the evaluated parameters did not give support to make the correlation of Moment of Inertia with seed developing stage. The mechanical characterization revealed higher stress concentration on the seed edges for the four seed development stages. In that situation, shell breakup did not commit of internal portion of the seeds. The equipment idealization for seeds shelling included 3 different options. However all of them induced compressive as well as shear stress loadings. The shelling equipment options included: eccentric table, cylinders and parallel discs. The final decision was based on all advantages and inconveniences of each mechanism, after which the concentric table was selected. Despite the elected mechanism did not offer the easier construction, it was understood it was the one allowing the easier automation and control Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Dal Fabbro, Inacio Maria, 1944- (advisor), Fabbro, Inacio Maria Dal, 1944- (advisor), Paterniani, José Euclides Stipp, 1957- (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia Agrícola (institution), Programa de Pós-Graduação em Engenharia Agrícola (nameofprogram), Affonso, Eudir Alves (committee member), Muramatsu, Mikiya (committee member), Park, Kil Jin (committee member), Oliveira, Rafael Augustus de (committee member).

Subjects/Keywords: Moringa oleifera; Descascamento; Método de Moiré; Speckle; Moringa oleifera; Peeling; Biospeckle; Method the moiré

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Silva, Gabriela Kurokawa e, 1. (2016). Avaliação das propriedades mecânicas e ópticas de sementes de Moringa oleifera visando o desenvolvimento de descascador : Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine: Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/321858

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Silva, Gabriela Kurokawa e, 1983-. “Avaliação das propriedades mecânicas e ópticas de sementes de Moringa oleifera visando o desenvolvimento de descascador : Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine: Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine.” 2016. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/321858.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Silva, Gabriela Kurokawa e, 1983-. “Avaliação das propriedades mecânicas e ópticas de sementes de Moringa oleifera visando o desenvolvimento de descascador : Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine: Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine.” 2016. Web. 23 Jan 2021.

Vancouver:

Silva, Gabriela Kurokawa e 1. Avaliação das propriedades mecânicas e ópticas de sementes de Moringa oleifera visando o desenvolvimento de descascador : Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine: Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/321858.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva, Gabriela Kurokawa e 1. Avaliação das propriedades mecânicas e ópticas de sementes de Moringa oleifera visando o desenvolvimento de descascador : Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine: Assessment of mechanical and optical properties of the Moringa oleifera seed with the objective of developing a peeling machine. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/321858

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

8. Nogueira, Gislaine Ferreira, 1988-. Incorporação de polpa de amora como antioxidante em filmes comestíveis e biodegradáveis de amido de araruta: Incorporation of blackberry pulp as antioxidant in edible and biodegradable films of arrowroot starch.

Degree: 2018, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/333860

► Abstract: Food packaging usually comes from non-renewable sources, causing environmental problems. One of the ways found to minimize this impact is the development of biodegradable… (more)

▼ Abstract: Food packaging usually comes from non-renewable sources, causing environmental problems. One of the ways found to minimize this impact is the development of biodegradable films. Arrowroot starch is a potential raw material for production of these films. Films can serve as transport vehicles for food additive, as antioxidants, extending their applicability as antioxidant and edible films. Blackberry is a fruit rich in bioactive compounds. The microencapsulation of its pulp allows to maintain the stability of its bioactive compounds when exposed to unfavorable conditions, becoming a promising technology to conserve its functionality, as well as to improve the functional properties of films. In this context, the first part of this work had the objective of extracting and characterizing the arrowroot starch in relation to physicochemical, thermal and structural properties. The starch had high amylose content, gelling ability and desirable thermal properties for using as encapsulating agent, as well as polymer in edible and biodegradable films production. Subsequently, its capacity as encapsulating agent in mixture with Arabic gum was evaluated for microencapsulation of blackberry pulp by spray drying and freeze drying. The polymers showed high compatibility between each other and of blackberry pulp, showing thermoprotective effect of ascorbic acid and anthocyanins during spray drying process, confirming its suitability as encapsulating agent. This mixture made blackberry pulp more stable, reducing its stickiness and adherence to the drying chamber and cyclone walls via microencapsulation. The microencapsulation method, the inlet air temperature and the encapsulating agent concentration significantly influenced physicochemical properties of blackberry powders. In the third part of this work, the capacity of arrowroot starch as film-forming matrix was evaluated, as well as carrier of blackberry pulp for edible and antioxidant films. Films prepared with arrowroot starch and glycerol detached from the support plates, were manipulable, transparent and odorless, confirming their applicability for this purpose. The concentration of starch and glycerol used in preparation of films significantly affected thickness and solubility in water. Incorporation of blackberry into the film-forming solution transferred bioactive compounds and antioxidant capacity to the films. The type of incorporation of blackberry, directly or by sprinkling, in the filmogenic solution influenced bioactive compounds extraction, antioxidant capacity and water solubility of the films. Thickness, water solubility, water vapor permeability and elongation increased significantly with increasing blackberry pulp concentration (20, 30 and 40%) in films, while tensile strength decreased. There was darkening of films with blackberry pulp after sterilization process. Films were almost completely disintegrated after 38 days buried in organic compost, exhibiting ease of biodesintegration. Considering the content of bioactive compounds, antioxidant capacity… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Oliveira, Rafael Augustus de, 1979- (advisor), Fakhouri, Farayde Matta (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia Agrícola (institution), Programa de Pós-Graduação em Engenharia Agrícola (nameofprogram), Grosso, Carlos Raimundo Ferreira (committee member), Kurozawa, Louise Emy (committee member), Carvalho, Carlos Wanderlei Piler de (committee member), Laurindo, João Borges (committee member).

Subjects/Keywords: Antocianinas; Pulverização; Secagem; Liofilização; Embalagem ativa; Anthocyanins; Spraying; Drying; Freeze drying; Active packaging

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Nogueira, Gislaine Ferreira, 1. (2018). Incorporação de polpa de amora como antioxidante em filmes comestíveis e biodegradáveis de amido de araruta: Incorporation of blackberry pulp as antioxidant in edible and biodegradable films of arrowroot starch. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/333860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Nogueira, Gislaine Ferreira, 1988-. “Incorporação de polpa de amora como antioxidante em filmes comestíveis e biodegradáveis de amido de araruta: Incorporation of blackberry pulp as antioxidant in edible and biodegradable films of arrowroot starch.” 2018. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/333860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Nogueira, Gislaine Ferreira, 1988-. “Incorporação de polpa de amora como antioxidante em filmes comestíveis e biodegradáveis de amido de araruta: Incorporation of blackberry pulp as antioxidant in edible and biodegradable films of arrowroot starch.” 2018. Web. 23 Jan 2021.

Vancouver:

Nogueira, Gislaine Ferreira 1. Incorporação de polpa de amora como antioxidante em filmes comestíveis e biodegradáveis de amido de araruta: Incorporation of blackberry pulp as antioxidant in edible and biodegradable films of arrowroot starch. [Internet] [Thesis]. Universidade Estadual de Campinas; 2018. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/333860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Nogueira, Gislaine Ferreira 1. Incorporação de polpa de amora como antioxidante em filmes comestíveis e biodegradáveis de amido de araruta: Incorporation of blackberry pulp as antioxidant in edible and biodegradable films of arrowroot starch. [Thesis]. Universidade Estadual de Campinas; 2018. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/333860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

9. Martin, Luiz Gabriel Pereira, 1986-. Aproveitamento como purê em pó de subprodutos da indústria de vegetais minimamente processados: Reuse of by-products from fresh-cut industry as purée in powder.

Degree: 2017, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/331205

► Abstract: The minimal processing product industry is the fastest growing area in agribusiness. This area deals with fresh cut vegetables that are delivered peeled, sliced,… (more)

▼ Abstract: The minimal processing product industry is the fastest growing area in agribusiness. This area deals with fresh cut vegetables that are delivered peeled, sliced, sanitized and, mostly, totally edible. The minimal processing industry generates large amount of leavings (peels, seeds, cuttings, stems, skins, etc.). Their disposal, made in an uncontrolled and inappropriate ways, has been a big nuisance causing drastic environmental problems in sanitary landfills. In this context, the objective of this research work is to reuse byproducts of the minimal processing industry. Initially, a mixed vegetable puree was formulated with functional properties, based on by-products. The functional purée consisted of 55% of kabocha pumpkin, 5% of carrot and 40% of arracacha roots. A dilution of 7.5:1 (sample:water, m:m) was used with cooking / heat treatment at 80°C for 30 minutes. In order to extend shelf life and reach microbiological stabilization and preservation of final product, the drum drying technology was used. The independent variables drying temperature (ranging from 120 to 150°C) and drying time (ranging between 19.1 and 45.8s) were evaluated by a complete CCRD (Central Composite Rotational Design), with 4 factorial points, 4 axial points and 3 central points, totaling 11 experimental runs for the functional purée. The other operating parameters were fixed: initial moisture content of purée in 77,53% (w.b.), moisture content value for purée powder of 5% (w.b.), thickness between the rolls of 0.4mm, feed flow of about 60g / min, 10% of corn starch, 2% of sorbitan monostearate on the initial product composition. The adequacy of the optimal operating conditions on the responses: moisture content, solubility, wettability, water activity and hygroscopicity, was obtained together with the minimum physical-chemical change in powder product, by the different responses: ascorbic acid content, total polyphenols, antioxidant capacity (ABTS, DPPH and FRAP), carotenoids content, color parameters, titratable total acidity and pH. With the evaluation of the responses of the experimental design, the optimized conditions of process (150°C of drying temperature and 19.1 s of drying time) were obtained by response surface methodology. The powder obtained under these conditions was evaluated along with lyophilized purée for apparent and real density, porosity, particle size distribution, scanning electron microscopy, sorption isotherms and glass transition temperature and in all other analysis that were used as responses on experimental design. The attributes of powder in the selected conditions was higher than the lyophilized ones for ascorbic acid content, antioxidant capacity (FRAP and ABTS) and lower for hygroscopicity and color variation. There were no statistical differences for moisture content, wettability, titratable total acidity, pH and total extractable polyphenols. The lyophilized powder obtained better responses for water activity, solubility and carotenoids Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Oliveira, Rafael Augustus de, 1979- (advisor), Aguayo Gimenez, Encarnacion Pilar (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia Agrícola (institution), Programa de Pós-Graduação em Engenharia Agrícola (nameofprogram), Santana, Audirene Amorim (committee member), Marsaioli Junior, Antonio (committee member), Schmidt, Flávio Luís (committee member), Biagi, João Domingos (committee member).

Subjects/Keywords: Compostos bioativos; Secagem; Cascas (Engenharia); Produtos minimamente processados; Carotenóides; Bioactive compounds; Drying; Shells (Engineering); Minimally processed; Carotenoids

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Martin, Luiz Gabriel Pereira, 1. (2017). Aproveitamento como purê em pó de subprodutos da indústria de vegetais minimamente processados: Reuse of by-products from fresh-cut industry as purée in powder. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/331205

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Martin, Luiz Gabriel Pereira, 1986-. “Aproveitamento como purê em pó de subprodutos da indústria de vegetais minimamente processados: Reuse of by-products from fresh-cut industry as purée in powder.” 2017. Thesis, Universidade Estadual de Campinas. Accessed January 23, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/331205.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Martin, Luiz Gabriel Pereira, 1986-. “Aproveitamento como purê em pó de subprodutos da indústria de vegetais minimamente processados: Reuse of by-products from fresh-cut industry as purée in powder.” 2017. Web. 23 Jan 2021.

Vancouver:

Martin, Luiz Gabriel Pereira 1. Aproveitamento como purê em pó de subprodutos da indústria de vegetais minimamente processados: Reuse of by-products from fresh-cut industry as purée in powder. [Internet] [Thesis]. Universidade Estadual de Campinas; 2017. [cited 2021 Jan 23]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/331205.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Martin, Luiz Gabriel Pereira 1. Aproveitamento como purê em pó de subprodutos da indústria de vegetais minimamente processados: Reuse of by-products from fresh-cut industry as purée in powder. [Thesis]. Universidade Estadual de Campinas; 2017. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/331205

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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