Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly

by Paula Nogueira CURI, Derlyene Lucas SALGADO, Kamila MENDONÇA, Rafael PIO, Jefferson Luiz Gomes FERREIRA, Vanessa Rios de SOUZA

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

by Paula Nogueira Curi, Rayane Barcelos Bisi, Derlyene Lucas Salgado, Caio Morais de Alcântara Barbosa, Rafael Pio, Vanessa Rios de Souza
Published 2017-10-01

Influence of different types of sugars in physalis jellies

by Paula Nogueira CURI, Cynara dos Santos CARVALHO, Derlyene Lucas SALGADO, Rafael PIO, Moacir PASQUAL, Filipe Bittencourt Machado de SOUZA, Vanessa Rios de SOUZA

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

by Paula Nogueira CURI, Cynara dos Santos CARVALHO, Derlyene Lucas SALGADO, Rafael PIO, Daniel Fernandes da SILVA, Ana Carla Marques PINHEIRO, Vanessa Rios de SOUZA