Drying kinetic of tucum fruits ( Meyer): physicochemical and functional properties characterization.

The aim of the present study was to assess the drying kinetic of tucum fruits (epicarp and mesocarp) Meyer at three different temperatures (50, 60, and 70 °C). The physicochemical characterization, water activity, moisture content, including β-carotene and vitamin C content - and dried fruits were analyzed. The fruit fractions presented high β-carotene, protein and lipid levels.

Ion exchange kinetics of magnetic alginate ferrogel beads produced by external gelation.

This paper reports on a study of the influence of sodium alginate concentration and iron addition on the ion exchange kinetics of calcium alginate ferrogel beads produced by external gelation. The calcium absorption and sodium release of the beads were fitted to Fick's second law for unsteady state diffusion in order to obtain the effective diffusion coefficients of Na(+) and Ca(2+). The dried beads were characterized concerning their thermal stability, particle size distribution and morphology.

Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography.

Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography with ion trap mass spectrometric detection and with atomic emission detection (GC-AED) was employed to identify possible odor-impact volatile organic compounds in cupuassu (Theobroma grandiflorum Spreng) liquor, as well as to quantify alkylpyrazines present in these samples. SPME fibers coated with 100 microm polydimethylsiloxane (PDMS), 65 microm PDMS-divinylbenzene (DVB) and 75 microm Carboxen (CAR)-PDMS were tested, the later being chosen for the optimized extraction procedure. The principal compounds found in the sample headspace were 3-methylbutanal, dimethylsulfide, dimethyldisulfide, beta-linalool and several alkylpyrazines (notably tetramethylpyrazine).

Cholesterol and fatty acids profile of Brazilian commercial chicken giblets.

This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.