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XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992
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Ana Paula Ribeiro

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Papers 1
  • Crystallization isotherms of enzymatically interesterified oils from the Amazon, using free and immobilized enzymes.

    Food Biotechnology
    Gabriela Alves Macedo 1 ; Ana Paula Ribeiro ; Paula Speranza 2 ; Antônio Manoel Rodrigues 3 ; Luiza Helena Meller da Silva 3
    1 Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;
    2 Departamento de Ciência de Alimentos/Faculdade de Engenharia de Alimentos ;
    3 Universidade Federal do Pará
    -
    42721

Co-authors (4)

  • Gabriela Alves Macedo

    14 publications

  • Luiza Helena Meller da Silva

    5 publications

  • Antônio Manoel Rodrigues

    4 publications

  • Paula Speranza

    2 publications

Publications in other proceedings

  • ICBC 2018

    ANALYSIS OF FATTY ACID COMPOSITION OF SACHA INCHI OIL

  • ICBC 2018

    ANTIOXIDANT ACTIVITY OF NANOEMULSION CONTAINING STRUCTURED LIPID

  • pibic-2017

    AVALIAÇÃO DE PARÂMETROS DE PROCESSO PARA OBTENÇÃO DE NANOPARTÍCULAS LIPÍDICAS SÓLIDAS E CARREADORES LIPÍDICOS NANOESTRUTURADOS

  • pibic-2017

    Evaluation of shelf life salty cookies formulated with baru by-products (Dipteryx alata Vog.)

  • pibic-2017

    OBTENÇÃO DE ORGANOGÉIS DE ÓLEO DE SOJA ESTRUTURADOS COM FITOESTERÓIS, MONOESTEARATO DE SORBITANA E ÓLEO DE SOJA TOTALMENTE HIDROGENADO: VALIDAÇÃO ESTATÍSTICA

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