Alline Artigiani Lima Tribst

Papers 4

Effect of High Pressure Homogenization on Bovine Whey Proteins Structure
Food Processing

Flavia Netto ; Alline Artigiani Lima Tribst ¹ ; Marcelo Cristianini ² ; Janaína Madruga Morais ³

¹ Núcleo de Estudos e Pesquisas em Alimentação / Universidade Estadual de Campinas ;

² Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas ;

³ DEPAN-FEA

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43392
Beverages plastic bottles sanitation by ozonated water
Food Packaging

Botti, L. C. M. ¹ ; CRISTIANINI, M. ; Paula F. Janetti Bócoli ² ; Alline Artigiani Lima Tribst ³ ; Marcelo Cristianini ⁴ ; Ana Silvia M. L. Leber

¹ Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP); Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), Brazil ;

² ITAL ;

³ Núcleo de Estudos e Pesquisas em Alimentação / Universidade Estadual de Campinas ;

⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

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43036
High pressure homogenization of a commercial β-galactosidase: effects on UV absorption and activity at optimum temperature
Food Biochemistry

Marcelo Cristianini ¹ ; AUGUSTO, P.E.D. ² ; Alline Artigiani Lima Tribst ³

¹ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas ;

² Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP); Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), Brazil ;

³ Department of Food Technology/ School of Food Technology/ State University of Campinas

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41874
High pressure homogenization of a commercial amyloglucosidase: effects on activity at different temperatures
Food Biochemistry

Marcelo Cristianini ¹ ; Alline Artigiani Lima Tribst ²

¹ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas ;

² Department of Food Technology/ School of Food Technology/ State University of Campinas

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41873

XVI World Congress of Food Science and Technology - IUFoST

Effect of High Pressure Homogenization on Bovine Whey Proteins Structure

Beverages plastic bottles sanitation by ozonated water

High pressure homogenization of a commercial β-galactosidase: effects on UV absorption and activity at optimum temperature

High pressure homogenization of a commercial amyloglucosidase: effects on activity at different temperatures

Co-authors (8)

Marcelo Cristianini

Flavia Netto

AUGUSTO, P.E.D.

Janaína Madruga Morais

Botti, L. C. M.

CRISTIANINI, M.

Paula F. Janetti Bócoli

Ana Silvia M. L. Leber

Publications in other proceedings