Leandro L. Macedo
Vitoria, ES 29075910, Brazil
Last Updated: 09/26/2026
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Found 14 publications
Applying vacuum pulse during ethanol pretreatment to enhance the drying rate and quality of fresh and osmo-dehydrated banana slices using coconut sugar.
Journal: Food research international (Ottawa, Ont.)
Published: November 19, 2024
Using polyols as alternative solutes for osmotic dehydration of banana slices.
Journal: Anais da Academia Brasileira de Ciencias
Published: November 11, 2024
High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Theobroma grandiflorum) ice cream.
Journal: Journal of food science and technology
Published: September 16, 2024
Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying.
Journal: Journal of food science
Published: January 11, 2024
Elastomer-Embedded Multiplexed Optical Fiber Sensor System for Multiplane Shape Reconstruction.
Journal: Sensors (Basel, Switzerland)
Published: December 16, 2022
Static and Dynamic Multiparameter Assessment of Structural Elements Using Chirped Fiber Bragg Gratings.
Journal: Sensors (Basel, Switzerland)
Published: December 16, 2022
Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries.
Journal: Journal of food science
Published: October 25, 2022
Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray-drying and freeze-drying and characterization of dried powders.
Journal: Journal of food science
Published: December 10, 2021
Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze-drying.
Journal: Journal of food science
Published: October 23, 2021
Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying.
Journal: Journal of food science
Published: June 26, 2020
Last Updated: 09/26/2026