Cleidiane Gonçalves | IUFoST | Galoá Proceedings

Universidade Federal do Pará

Cleidiane Gonçalves

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EVALUATION OF POSSIBLE SYNERGISM BETWEEN VEGETAL RESOURCE OF PARA STATE FOR ENZYMATIC DESTABILIZATION OF OIL-PROTEIN EMULSION FORMED DURING AQUEOUS EXTRACTION OF AÇAI OIL
Food Biotechnology

Christelle Herman ¹ ; Williamis Borges ² ; Cleidiane Gonçalves ³ ; Adrianne C. A. Teixeira ³ ; Hervé Rogez

¹ CVACBA / UFPA & Amazon Dreams ;

² Faculdade de Engenharia de Alimentos / Universidade Federal do Pará ;

³ Universidade Federal do Pará

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43473
EFFECT OF SUCCESSIVE AQUEOUS DILUTIONS OF AÇAI PULP ON THE YIELD OF FREE AÇAI OIL RECOVERY BY CENTRIFUGATION
Food Engineering

Williamis Borges ¹ ; Christelle Herman ² ; Cleidiane Gonçalves ³ ; Adrianne C. A. Teixeira ³ ; Duarte, R.T.

¹ Faculdade de Engenharia de Alimentos / Universidade Federal do Pará ;

² CVACBA / UFPA & Amazon Dreams ;

³ Universidade Federal do Pará

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43469
INFLUENCE OF THE SIZE OF OIL DROPLETS IN SUSPENSION ON THE EFFICIENCY OF CRUDE AÇAI (EUTERPE OLERACEA) OIL RECOVERY
Food Engineering

Adrianne C. A. Teixeira ¹ ; Christelle Herman ² ; Williamis Borges ³ ; Cleidiane Gonçalves ¹ ; Hervé Rogez

¹ Universidade Federal do Pará ;

² CVACBA / UFPA & Amazon Dreams ;

³ Faculdade de Engenharia de Alimentos / Universidade Federal do Pará

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43461

Co-authors (5)

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