Valeria Paula Rodrigues Minim

Papers 7

DEVELOPMENT OF A SUPERMACROPOROUS ADSORBENT FOR LACTOFERRIN ADSORPTION
Food Engineering

Priscila Cardoso Fidelis ¹ ; Luis Antônio Minim ² ; Valeria Paula Rodrigues Minim ³ ; [email protected]

¹ Tecnologia de Alimentos / Centro de ciências exatas e tecnológicas / Universidade Federal de Viçosa ;

² Universidade Federal de Viçosa ;

³ Departamento de Nutrição e Saúde / UFV

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43714
INFLUENCE OF HEALTH CONSCIOUSNESS ON WILLINGNESS TO PURCHASE DIFFERENT ICE CREAM CONCEPTS.
Sensory and Consumer Science

Vanelle Maria da Silva ¹ ; Valeria Paula Rodrigues Minim ² ; Marcos Aurélio Marque Ferreira ; Andréa Alves Simiqueli ; Liliane Elen da Silva Moraes

¹ Universidade Federal de Viçosa ;

² Departamento de Nutrição e Saúde / UFV

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42596
EXPLORING CONSUMERS’ PERCEPTION OF DIFFERENT ICE CREAM CONCEPTS USING WORD ASSOCIATION
Sensory and Consumer Science

Vanelle Maria da Silva ¹ ; Valeria Paula Rodrigues Minim ² ; Marcos Aurélio Marque Ferreira ; Pedro Henrique de Paula Souza

¹ Universidade Federal de Viçosa ;

² Departamento de Nutrição e Saúde / UFV

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42582
RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER
Sensory and Consumer Science

Luis Antônio Minim ¹ ; Valeria Paula Rodrigues Minim ² ; Gabrielle Cardoso Reis Fontan ; Janaína Teles Faria ³ ; MµRCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL ; Milene Moreira Ribeiro Loures ¹

¹ Universidade Federal de Viçosa ;

² Departamento de Nutrição e Saúde / UFV ;

³ Universidade do Estado de Santa Catarina

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42535
ARTIFICIAL NEURAL NETWORKS: CLASSIFICATION OF SENSORIAL ACCEPTIBILITY BASED ON INSTURMENTAL MEASUREMENTS
Sensory and Consumer Science

Valeria Paula Rodrigues Minim ¹ ; CARVALHO, N. B. ; Roney Rocha ² ; Suzana Maria Della Lucia ³ ; Luis Antônio Minim ⁴

¹ Departamento de Nutrição e Saúde / UFV ;

² Departamento de Alimentos / Universidade Federal de Lavras ;

³ Universidade Federal do Espírito Santo ;

⁴ Universidade Federal de Viçosa

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41955

XVI World Congress of Food Science and Technology - IUFoST

DEVELOPMENT OF A SUPERMACROPOROUS ADSORBENT FOR LACTOFERRIN ADSORPTION

INFLUENCE OF HEALTH CONSCIOUSNESS ON WILLINGNESS TO PURCHASE DIFFERENT ICE CREAM CONCEPTS.

EXPLORING CONSUMERS’ PERCEPTION OF DIFFERENT ICE CREAM CONCEPTS USING WORD ASSOCIATION

RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER

ARTIFICIAL NEURAL NETWORKS: CLASSIFICATION OF SENSORIAL ACCEPTIBILITY BASED ON INSTURMENTAL MEASUREMENTS

Co-authors (17)

Luis Antônio Minim

Suzana Maria Della Lucia

MµRCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL

ELAINE BERGER CERESINO

Vanelle Maria da Silva

Marcos Aurélio Marque Ferreira

Rita de Cassia dos Santos Navarro da Silva

CARVALHO, N. B.

Roney Rocha

Gabrielle Cardoso Reis Fontan

Janaína Teles Faria

Milene Moreira Ribeiro Loures

Pedro Henrique de Paula Souza

Andréa Alves Simiqueli

Liliane Elen da Silva Moraes

Priscila Cardoso Fidelis

[email protected]

Publications in other proceedings