Erika Hiramatsu | ICBC 2024 | Galoá Proceedings

Faculty of Food Engineering, UNICAMP, Brazil

Erika Hiramatsu

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COMPARISON OF ENCAPSULATED AND NON-ENCAPSULATED PLANT SPECIES IN REQUEIJÃO: ANTIOXIDANT, ANTIMICROBIAL, AND SENSORY EFFECTS
GRANADOS, Angela del Pilar Flores ¹
HIRAMATSU, Erika ²
CAZELATTO, Alessandra ²
BOLINI, Helena ²
DUARTE, Marta Cristina Teixeira
RODRIGUES, Rodney ²
¹ CPQBA UNICAMP
² Universidade Estadual de Campinas (UNICAMP) | (State University of Campinas (UNICAMP))
Vol 3, 2024. -
320618

Food Formulation, New Product Development, Food Processing, Stability, and Shelf Life – (PF)

Poster
DEVELOPMENT AND SENSORY EVALUATION OF FUNCTIONAL ICE CREAM WITH MICROENCAPSULATED BRAZIL NUT-OIL
HIRAMATSU, Erika ¹
GRANADOS, Angela del Pilar Flores ²
CAZELATTO, Alessandra ¹
BOLINI, Helena ¹
RODRIGUES, Rodney ¹
¹ State University of Campinas (UNICAMP)
² CPQBA UNICAMP
Vol 3, 2024. -
320632

Sensory characterization of food, consumer-food relation – (CS)

Poster

Co-authors (5)

Publications in other proceedings