Larissa de Oliveira | CIPCA 2023 | Galoá Proceedings

Federal University from Jequitinhonha and Mucuri's Valleys

Larissa de Oliveira

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RESTRUCTURED BEEF MADE WITH GREEN BANANA FLOUR
Larissa de Oliveira ¹
Raissa Ribeiro ¹
Fernanda Lupki ¹
Harriman Aley Morais ¹
¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri
-
157746

New processes and ingredients

Poster
ABSORPTION AND SOLUBILITY OF TAMARIND SEED FLOUR (TAMARINDUS INDICA) IN MILK
Larissa de Oliveira ¹
Raissa Ribeiro ¹
Rosimere Ferreira ¹
Eduardo Paranhos Garcia Silva ¹
Michele Vieira ¹
Maurício Barbosa ¹
Harriman Aley Morais ¹
¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri
-
157747

New processes and ingredients

Poster
PHYSICOCHEMICAL CHARACTERIZATION AND ABSORPTION OF TAMARIND SEED FLOUR (Tamarindus indica L.) IN OIL
Rosimere Ferreira ¹
Anne Caroline Mendes Oliveira ¹
Raissa Ribeiro ¹
Larissa de Oliveira ¹
Eduardo Paranhos Garcia Silva ¹
Michele Vieira ¹
Maurício Barbosa ¹
Elizabethe Adriana Esteves ¹
Harriman Aley Morais ¹
¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri
-
157758

New processes and ingredients

Poster
ABSORPTION AND SOLUBILITY OF TAMARIND SEED FLOUR (Tamarindus indica L.) IN WATER
Raissa Almeida Ribeiro ¹
Larissa de Oliveira ²
Eduardo Paranhos Garcia Silva ²
Rosimeire Campos ²
Harriman Aley Morais ²
Maurício Barbosa ²
Michele Vieira ²
¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri - UFVJM
² Universidade Federal dos Vales do Jequitinhonha e Mucuri
-
157748

New processes and ingredients

Poster
Water Retention Capacity of Green Banana Flour Used in the Manufacture of Restructured Beef
Raissa Almeida Ribeiro ¹
Larissa de Oliveira ¹
Fernanda Lupki ¹
Harriman Aley Morais ¹
¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri
-
157749

New processes and ingredients

Poster

Co-authors (11)

Publications in other proceedings

SLACAN 2023
MULTIVARIATE ANALYSIS FOR INDEPENDENT VARIABLE SCREENING IN THE DEVELOPMENT OF PROTEIN GEL AS A SUBSTITUTE FOR ANIMAL FAT