Marcelo Cristianini | ICBC 2018 | Galoá Proceedings

Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

Marcelo Cristianini

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EXTRACTION OF BIOACTIVE COMPOUNDS FROM PURPLE CORN BY HIGH ISOSTATIC PRESSURE
Jhoseline Guillén Sánchez ¹
Marcelo Cristianini ²
¹ Universidade Estadual de Campinas
² Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
Vol1, 2018 -
94423

Food Design

Poster
High isostatic pressure and thermal pasteurization of jabuticaba (Plinia jaboticaba) juice: Effects on phenolic compounds, antioxidants, color, and sensory acceptance
Marina Vilar Geraldi ¹
Cinthia Baú Betim Cazarin ¹
Gabriela Guimarães ²
Jorge Behrens ³
Dirce Yorika Kabuki ²
Marcelo Cristianini ⁴
Mário Roberto Maróstica Júnior ⁵
¹ Universidade Estadual de Campinas
² Departamento de Ciência de Alimentos/FEA
³ Departamento de Alimentos e Nutrição / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
⁵ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
Vol1, 2018 -
94428

Food Design

Oral

Co-authors (7)

Publications in other proceedings