Bruna Castro Porto | IUFoST | Galoá Proceedings

Food Technology Department/Food Engineering Faculty

Bruna Castro Porto

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METHOD OF CASHEW TREE GUM PURIFICATION: EFFECT OF INITIAL CONCENTRATION
Food Processing

Bruna Castro Porto ¹ ; Antônio Calixto Lima ; Henriette Cordeiro Monteiro de Azeredo ² ; Marcelo Cristianini ³

¹ Food Technology Department/Food Engineering Faculty ;

² Bolsista produtividade CNPq / EMBRAPA ;

³ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

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43619
EFFECT OF HIGH PRESSURE HOMOGENIZATION (HPH) ON FUNCTIONAL PROPERTIES OF CASHEW TREE GUM
Food Processing

Marcelo Cristianini ¹ ; Antônio Calixto Lima ; Henriette Cordeiro Monteiro de Azeredo ² ; Bruna Castro Porto ³

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

² Bolsista produtividade CNPq / EMBRAPA ;

³ Food Technology Department/Food Engineering Faculty

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43615

Co-authors (3)

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