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Brito, Kelly de Moraes; Pinto, Luiz Antonio de Almeida
(Elsevier, 2012)
The thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70 C were evaluated. The GAB model was used to calculate the values of the monolayer ...
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Oliveira, Elisangela Gonçalves de; Rosa, Gabriela da Silveira; Moraes, Mariana Agostini de; Pinto, Luiz Antonio de Almeida
(2009)
In recent times, the microalgae Spirulina platensis has been used as a functional ingredient in several food applications; its process involving drying and storage steps. Moisture equilibrium data for adsorption isotherms ...
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Rosa, Gabriela Silveira; Moraes, Mariana Agostini de; Pinto, Luiz Antonio de Almeida
(Elsevier, 2010)
The moisture equilibrium isotherms of chitosan were determined at 20, 30, 40, 50 and 60 °C, using the gravimetric static method. Experimental data were analyzed by the GAB, Oswin, Halsey and Smith equations. Isosteric heat ...
