Breno Miguel Joia

Papers 8

REDUCTION OF FAT ABSORPTION MASS OF FRIED PASTEL BY THE ADDITION OF METHYLCELLULOSE
Food Processing

MARIANE FERREIRA SILVA ; Gabriela Tursi Tognon Fukuda ; R. DE MARCO ¹ ; Antônio Roberto Giriboni Monteiro ¹ ; Breno Miguel Joia ² ; Diego Rodrigues Marques ² ; Andresa Carla Feihrmann ² ; [email protected]

¹ Departamento de Engenharia de Alimentos / UEM ;

² Universidade Estadual de Maringá

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44127
TOTAL AND PARTIAL SUBSTITUTION OF WATER BY MILK SERUM IN PRODUCTION OF FRENCH BREAD
Food Processing

R. DE MARCO ¹ ; Breno Miguel Joia ² ; MARIANE FERREIRA SILVA ; Diego Rodrigues Marques ² ; Antônio Roberto Giriboni Monteiro ¹ ; Andresa Carla Feihrmann ²

¹ Departamento de Engenharia de Alimentos / UEM ;

² Universidade Estadual de Maringá

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44108
CARACTERIZATION OF THE MASHING CURVE FOR RYE-BASED BEER
Food Processing

Antônio Roberto Giriboni Monteiro ¹ ; Diego Rodrigues Marques ² ; Breno Miguel Joia ² ; Bruno Eduardo Campos ² ; Caio Augusto C. Cioffi ; Kamila Alvares Cherman ³

¹ Departamento de Engenharia de Alimentos / UEM ;

² Universidade Estadual de Maringá ;

³ DAL / UEM

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44080
EVALUATION OF SENSORY SHELF LIFE OF BEER UNDER DIFFERENT
Sensory and Consumer Science

Bruno Eduardo Campos ¹ ; Vinicius Cestari Appoloni ; Diego Rodrigues Marques ¹ ; Breno Miguel Joia ¹ ; Kamila Alvares Cherman ; Antônio Roberto Giriboni Monteiro ²

¹ Universidade Estadual de Maringá ;

² Departamento de Engenharia de Alimentos / UEM

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44021
SENSORIAL ACCEPTANCE OF EXTRUDED CEREAL WITH GRAPE HUSKS
Sensory and Consumer Science

ANGELA KWIATKOWSKI ; Breno Miguel Joia ¹ ; Antônio Roberto Giriboni Monteiro ² ; Dalany Oliveira ³ ; Diego Rodrigues Marques ¹

¹ Universidade Estadual de Maringá ;

² Departamento de Engenharia de Alimentos / UEM ;

³ Universidade Estadual de Maringá - Campus de Umuarama

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43696

XVI World Congress of Food Science and Technology - IUFoST

REDUCTION OF FAT ABSORPTION MASS OF FRIED PASTEL BY THE ADDITION OF METHYLCELLULOSE

TOTAL AND PARTIAL SUBSTITUTION OF WATER BY MILK SERUM IN PRODUCTION OF FRENCH BREAD

CARACTERIZATION OF THE MASHING CURVE FOR RYE-BASED BEER

EVALUATION OF SENSORY SHELF LIFE OF BEER UNDER DIFFERENT

SENSORIAL ACCEPTANCE OF EXTRUDED CEREAL WITH GRAPE HUSKS

Co-authors (16)

Jesuí Vergilio Visentainer

Diego Rodrigues Marques

Antônio Roberto Giriboni Monteiro

José Maria Correia da Costa

ANGELA KWIATKOWSKI

Dalany Oliveira

R. DE MARCO

MARIANE FERREIRA SILVA

Bruno Eduardo Campos

Kamila Alvares Cherman

Andresa Carla Feihrmann

Amira Fátima Kessler Annahas

Vinicius Cestari Appoloni

Caio Augusto C. Cioffi

Gabriela Tursi Tognon Fukuda

[email protected]

Publications in other proceedings