AUGUSTO, P.E.D.

Papers 3

Using Creep and Recovery Experiments to Evaluate the Effect of High Pressure Homogenization (HPH) on Tomato Juice Microstructure
Food Engineering

Marcelo Cristianini ¹ ; IBARZ, A. ; AUGUSTO, P.E.D. ²

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

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41880
Effect of High Pressure Homogenization (HPH) on the Rheological Properties of Tomato Juice: Steady-State Shear
Food Engineering

Pedro Augusto ¹ ; Marcelo Cristianini ² ; IBARZ, A. ; AUGUSTO, P.E.D. ³

¹ Escola Superior de Agricultura "Luiz de Queiroz" / Universidade de São Paulo ;

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

³ Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP); Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), Brazil

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41879
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

XVI World Congress of Food Science and Technology - IUFoST

Using Creep and Recovery Experiments to Evaluate the Effect of High Pressure Homogenization (HPH) on Tomato Juice Microstructure

Effect of High Pressure Homogenization (HPH) on the Rheological Properties of Tomato Juice: Steady-State Shear

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

Co-authors (4)

Marcelo Cristianini

Alline Artigiani Lima Tribst

Pedro Augusto

IBARZ, A.