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1
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Nacimento KM, Balbinoti TCV, Jorge LMDM, Jorge RMM. Microstructure of rice (
Oryza sativa
L.) and kinetics in hydrothermal process. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Kauyse Matos Nacimento
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
| | | | - Luiz Mario de Matos Jorge
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
- Chemical Engineering Department, Graduate Program in Chemical Engineering State University of Maringá Maringá Brazil
| | - Regina Maria Matos Jorge
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
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2
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Carvalho VS, de Oliveira LC, de Matos Jorge LM, Jorge RMM. Periodic operation as an alternative to intensify the hydration process of common beans (
Phaseolus vulgaris
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vanessa Souza Carvalho
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Lucas Carvalho de Oliveira
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Luiz Mário de Matos Jorge
- Chemical Engineering Department, Graduate Program in Chemical Engineering State University of Maringá Maringá Brazil
| | - Regina Maria Matos Jorge
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
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3
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Yıldırım A. Influence of temperature, ultrasound and variety on moisture diffusivity and thermodynamic properties of some durum wheat varieties during hydration. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ali Yıldırım
- Harran University Faculty of Engineering Department of Food Engineering 153 63000 Haliliye/Şanlıurfa Turkey
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4
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Yıldırım A. Moisture diffusivity, hardness, gelatinization temperature, and thermodynamic properties of ultrasound assisted soaking process of cowpea. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ali Yıldırım
- Faculty of Engineering, Department of Food Engineering Harran University Haliliye/Şanlıurfa Turkey
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5
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Uriarte-Aceves PM, Sopade PA. Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Oliveira LC, Matos Jorge LM, Jorge RMM. Intensification of the triticale
(×
triticosecale
Wittmac)
hydration process using periodic operation. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lucas C. Oliveira
- Chemical Engineering DepartmentGraduate Program in Food Engineering, Federal University of Paraná, Laboratory of Process Engineering in Particulate Systems Curitiba Puerto Rico Brazil
| | - Luiz M. Matos Jorge
- Chemical Engineering DepartmentGraduate Program in Chemical Engineering, State University of Maringa Maringa Puerto Rico Brazil
| | - Regina M. M. Jorge
- Chemical Engineering DepartmentGraduate Program in Food Engineering, Federal University of Paraná, Laboratory of Process Engineering in Particulate Systems Curitiba Puerto Rico Brazil
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7
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Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: Evaluation, model, and validation. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13159] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Samouel O. Oladele
- Department of Agricultural and Environmental EngineeringFederal University of Technology Akure Ondo State Nigeria
- Department of Agri‐food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ)University of São Paulo (USP) Piracicaba SP Brazil
| | - Leo A. S. Agbetoye
- Department of Agricultural and Environmental EngineeringFederal University of Technology Akure Ondo State Nigeria
| | | | - Pedro E. D. Augusto
- Department of Agri‐food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ)University of São Paulo (USP) Piracicaba SP Brazil
- Food and Nutrition Research Center (NAPAN)University of São Paulo (USP) São Paulo SP Brazil
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