Eric Keven Silva
University of Alberta
Analytical chemistrySupercritical fluidSupercritical carbon dioxideUltrasoundFood spoilageChemistryDegree of polymerizationMaterials scienceRheologyThermalRosinUltrasound energySugarEmulsionGeranylgeraniolSucroseOrganic acidCitric acidGinsengInulinXyloseCinnamyl alcoholRhodiola roseaRosavinMalic acidChamomile extractVegetable JuicesDroplet sizeAscorbic acidEconomic viabilityCold storagePressure rangeEndogenous enzymesSoluble solidsFactorial experimental designOrange juiceHigh intensityInulin type fructansOil in waterFood scienceChemical engineeringChromatographyExtraction (chemistry)Specific energyUltrasonic sensorZeta potential
12Publications
3H-index
51Citations
Publications 11
Newest
#1Eric Keven Silva (State University of Campinas)H-Index: 3
#2Henrique Silvano Arruda (State University of Campinas)H-Index: 14
Last. Marleny D.A. Saldaña (U of A: University of Alberta)H-Index: 27
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Abstract null null Xylooligosaccharides (XOS) are emerging prebiotic ingredients used for enriching food products due to their health-promoting properties. This study investigated XOS chemical stability after high-pressure processing (HPP) combined with heat treatment. First, orange juice was enriched with XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose), and then HPP-treated at 100, 300, and 600 MPa applying non-thermal (30 °C) and thermal (100 °C) conditions. Ascorbic a...
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#1Srujana Mekala (U of A: University of Alberta)
#2Eric Keven Silva (U of A: University of Alberta)H-Index: 3
Last. Marleny D.A. Saldaña (U of A: University of Alberta)H-Index: 27
view all 3 authors...
Replacement of dairy proteins by plant proteins is a current trend to produce stable colloidal systems critical to the food and beverage industry. In this study, we compared commercial samples of lentil protein concentrate (LPC) and whey protein concentrate (WPC) to stabilize ultrasound-produced sunflower oil-in-water emulsions. The effects of high-intensity ultrasound (HIUS) (0, 300, 600, 900, and 1200 W) on the LPC-stabilized emulsion properties were evaluated and compared to the emulsion stab...
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#1Eric Keven Silva (U of A: University of Alberta)H-Index: 3
#2Marleny D.A. Saldaña (U of A: University of Alberta)H-Index: 27
Abstract High-intensity ultrasound (HIUS) energy performance was evaluated using different probe diameters (10 and 20 mm) and specific energies (0.5, 1.0, 3.0, and 5.0 kJ/g) to recover rosavin and rosin from Rhodiola rosea roots. Also, intensified HIUS process conditions (5, 10, 15, and 20 kJ/g) assisted by a cold bath were studied. HIUS energy performance depended on probe diameter at the same nominal power. The larger diameter probe was more energy-efficient, however, the smaller diameter had ...
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#1Eric Keven Silva (U of A: University of Alberta)H-Index: 3
#2Henrique Silvano Arruda (State University of Campinas)H-Index: 14
Last. Marleny D.A. Saldaña (U of A: University of Alberta)H-Index: 27
view all 5 authors...
Abstract The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200 W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm2), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acids con...
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#1Eric Keven Silva (U of A: University of Alberta)H-Index: 3
#2M. Angela A. Meireles (State University of Campinas)H-Index: 59
Last. Marleny D.A. Saldaña (U of A: University of Alberta)H-Index: 27
view all 3 authors...
Abstract Background The new global trends for consuming natural products rich in bioactive compounds and health-promoters phytochemicals have increased the modern consumer's interest in fruit and vegetable juices. But, the current technologies based on thermal treatments reduce the nutritional value and degrade sensory attributes of these products in relation to the fresh-like juices. Scope and approach Supercritical carbon dioxide (SC–CO2) technology has emerged as a potential non-thermal techn...
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#2Eric Keven SilvaH-Index: 3
Last. Henrique Silvano ArrudaH-Index: 14
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#2Eric Keven SilvaH-Index: 3
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The aim of this work was to compare two high-intensity ultrasound (HIUS) emulsification processes: high power short time (HPST) and low power long time (LPLT), giving the same specific energy of 10 kJ/g. Clove bud oil-in-water emulsions were obtained from the different HIUS processes. The emulsions were characterized with respect to droplet size distribution, rheological behavior, microestructure, color parameters, kinetic stability and volatile compounds profile by gas chromatography–mass spect...
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#2Renata VardanegaH-Index: 14
Last. M. Angela A. MeirelesH-Index: 59
view all 5 authors...
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#2Eric Keven SilvaH-Index: 3
Last. Renata VardanegaH-Index: 14
view all 4 authors...
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#2Eric Keven SilvaH-Index: 3
view all 5 authors...
The people are increasingly aware of the relation between diet and health and, therefore, there has been an increasing interest in more natural, healthier and safer products obtained from innovative processing technologies that ensure their safety and preserve their functionality. Thus, this work presents the non-thermal processing of a functional beverage, inulin-enriched araticum juice, using supercritical carbon dioxide. The effects of pressure (MPa) and temperature (°C) on the quality parame...
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