Eliza Mariane Rotta

Papers 4

FATTY ACID COMPOSITION AND SENSORY CHARACTERIZATION OF GLUTEN-FREE COOKIE CONTAINING AMARANTHUS CRUENTUS BRS ALEGRIA, CHENOPODIUM QUINOA BRS PIABIRU AND LINUM USITIASSIMUM
Food Processing

ALINE GOHARA ¹ ; Aloisio Souza ¹ ; Lilian Maria Pagamunici ² ; Alline Silvestre ¹ ; Sandra Terezinha Marques Gomes ¹ ; Nilson de Souza ³ ; Jesuí Vergilio Visentainer ⁴ ; Makoto Matsushita ¹ ; Oscar Oliveira Santos Júnior ¹ ; Eliza Mariane Rotta ¹

¹ Universidade Estadual de Maringá ;

² Universidade Tecnológica Federal do Paraná ;

³ Universidade Estadual de Maringá - CCE - DEPARTAMENTO DE QUÍMICA / Centro de Ciências Exatas / Universidade Estadual de Maringá ;

⁴ Departamento de Química / UEM

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44083
ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC COMPOUNDS AND FLAVONOID CONTENTS OF DIFFERENT PARTS OF “MARIA PRETA” (Solanum Nigrum L.)
Bioactive Compounds and Functional Foods

Jesuí Vergilio Visentainer ¹ ; Eliza Mariane Rotta ² ; Damila Morais ³ ; Adriela Albino Rydlewski ² ; Thiago Claus ² ; ALINE GOHARA ²

¹ Departamento de Química / UEM ;

² Universidade Estadual de Maringá ;

³ Instituto de Química / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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43284
EVALUATION OF ANTIOXIDANT ACTIVITY OF METHANOLIC EXTRACT OF SEED, PEEL, AND PULP OF JAMBOLAN (Syzygium cumini).
Bioactive Compounds and Functional Foods

Jesuí Vergilio Visentainer ¹ ; Eliza Mariane Rotta ² ; Damila Morais ³ ; Adriela Albino Rydlewski ² ; Thiago Claus ² ; Aloisio Souza ²

¹ Departamento de Química / UEM ;

² Universidade Estadual de Maringá ;

³ Instituto de Química / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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43283
EFFECT OF GRAPE PROCESSING TO JUICE, WINE AND VINEGAR OF TWO GRAPE VARIETIES IN ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENTS
Food Chemistry

Nilson Souza ¹ ; Jesuí Vergilio Visentainer ² ; Makoto Matsushita ¹ ; Sheisa Cyléia Sargi ¹ ; Damila Morais ³ ; Eliza Mariane Rotta ¹ ; Solange Maria Cottica ⁴

¹ Universidade Estadual de Maringá ;

² Departamento de Química / UEM ;

³ Instituto de Química / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

⁴ Química / Universidade Tecnológica Federal do Paraná

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43039

XVI World Congress of Food Science and Technology - IUFoST

FATTY ACID COMPOSITION AND SENSORY CHARACTERIZATION OF GLUTEN-FREE COOKIE CONTAINING AMARANTHUS CRUENTUS BRS ALEGRIA, CHENOPODIUM QUINOA BRS PIABIRU AND LINUM USITIASSIMUM

ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC COMPOUNDS AND FLAVONOID CONTENTS OF DIFFERENT PARTS OF “MARIA PRETA” (Solanum Nigrum L.)

EVALUATION OF ANTIOXIDANT ACTIVITY OF METHANOLIC EXTRACT OF SEED, PEEL, AND PULP OF JAMBOLAN (Syzygium cumini).

EFFECT OF GRAPE PROCESSING TO JUICE, WINE AND VINEGAR OF TWO GRAPE VARIETIES IN ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENTS

Co-authors (15)

Jesuí Vergilio Visentainer

Makoto Matsushita

Aloisio Souza

Nilson de Souza

ALINE GOHARA

Sandra Terezinha Marques Gomes

Damila Morais

Thiago Claus

Lilian Maria Pagamunici

Nilson Souza

Sheisa Cyléia Sargi

Adriela Albino Rydlewski

Alline Silvestre

Oscar Oliveira Santos Júnior

Solange Maria Cottica

Publications in other proceedings