Rosemary Aparecida de Carvalho | ICBC 2018 | Galoá Proceedings

Faculty of Animal Science and Food Engineering - University of São Paulo, Department of Food Engineering, Pirassununga-SP, Brazil

Rosemary Aparecida de Carvalho

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MANGO PEEL FLOUR PRODUCTION: A PERSPECTIVE OF ITS BY-PRODUCT VALORIZATION
Eduardo Chagas ¹
Layane Silva ¹
Rosemary Aparecida de Carvalho ¹
Fernanda Vanin ¹
¹ Faculty of Animal Science and Food Engineering - University of São Paulo, Department of Food Engineering, Pirassununga-SP, Brazil
Vol1, 2018 -
95273

Health Nutrition

Poster
Active starch films incorporated with camu-camu (Myrciaria dubia) residue
Camily Aparecida Reis ¹
Leandro Neodini Remedio ¹
Eduardo Chagas ¹
Rosemary Aparecida de Carvalho ¹
¹ Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga/SP
Vol1, 2018 -
94647

Food Design

Poster
Evaluation of different pomegranate powder concentrations in active starch-based films
Leandro Neodini Remedio ¹
Camily Aparecida Reis ¹
Eduardo Chagas ²
Rosemary Aparecida de Carvalho ³
¹ Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP)
² Faculdade de Engenharia de Alimentos / Universidade de São Paulo
³ Faculdade de Zootecnia e Engenharia de Alimentos - Universidade de São Paulo, Departamento Engenharia Alimentos, Pirassununga-SP
Vol1, 2018 -
95200

Food Design

Poster
Impact of flour substitution type and concentration on heat and mass transport during bread baking
Fernanda Vanin ¹
Rafael Alcântara ¹
Rosemary Aparecida de Carvalho ¹
¹ Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP)
Vol1, 2018 -
96096

Food Design

Poster

Co-authors (6)

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