Mario Estévez García | XV CIBIA | Galoá Proceedings

University of Extremadura

Mario Estévez García

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EVALUATION OF PROTEIN AND LIPID OXIDATION IN CHICKEN BURGERS INCORPORATED WITH IRON AND ASCORBIC ACID MICROPARTICLES OBTAINED FROM PICKERING EMULSIONS STABILIZED BY WHEY PROTEIN MICROGELS
SILVA, Mariana Arantes Motta e ¹
KUROZAWA, Louise Emy ¹
FERREIRA, Matheus Alves ²
GARCÍA, Mario Estévez ³
SILVA, Fabio Anderson Pereira da ⁴
FERREIRA, Valquiria Cardoso da Silva ⁴
¹ Universidade Estadual de Campinas (UNICAMP)
² Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas (FEA - UNICAMP)
³ Universidad de Extremadura
⁴ Universidade Federal da Paraíba
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342687

1) Food Engineering

Poster

Co-authors (5)

Publications in other proceedings