Alline Artigiani Lima Tribst

Trabalhos 4

Effect of High Pressure Homogenization on Bovine Whey Proteins Structure
Food Processing

Flavia Netto ; Alline Artigiani Lima Tribst ¹ ; Marcelo Cristianini ² ; Janaína Madruga Morais ³

¹ Núcleo de Estudos e Pesquisas em Alimentação / Universidade Estadual de Campinas ;

² Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas ;

³ DEPAN-FEA

-
43392
Beverages plastic bottles sanitation by ozonated water
Food Packaging

Botti, L. C. M. ¹ ; CRISTIANINI, M. ; Paula F. Janetti Bócoli ² ; Alline Artigiani Lima Tribst ³ ; Marcelo Cristianini ⁴ ; Ana Silvia M. L. Leber

¹ Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP); Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), Brazil ;

² ITAL ;

³ Núcleo de Estudos e Pesquisas em Alimentação / Universidade Estadual de Campinas ;

⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

-
43036
High pressure homogenization of a commercial β-galactosidase: effects on UV absorption and activity at optimum temperature
Food Biochemistry

Marcelo Cristianini ¹ ; AUGUSTO, P.E.D. ² ; Alline Artigiani Lima Tribst ³

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

² Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP); Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), Brazil ;

³ Department of Food Technology/ School of Food Technology/ State University of Campinas

-
41874
High pressure homogenization of a commercial amyloglucosidase: effects on activity at different temperatures
Food Biochemistry

Marcelo Cristianini ¹ ; Alline Artigiani Lima Tribst ²

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

² Department of Food Technology/ School of Food Technology/ State University of Campinas

-
41873

XVI World Congress of Food Science and Technology - IUFoST

Effect of High Pressure Homogenization on Bovine Whey Proteins Structure

Beverages plastic bottles sanitation by ozonated water

High pressure homogenization of a commercial β-galactosidase: effects on UV absorption and activity at optimum temperature

High pressure homogenization of a commercial amyloglucosidase: effects on activity at different temperatures

Coautores(as) (8)

Marcelo Cristianini

Flavia Netto

AUGUSTO, P.E.D.

Janaína Madruga Morais

Botti, L. C. M.

CRISTIANINI, M.

Paula F. Janetti Bócoli

Ana Silvia M. L. Leber

Publicações em outros proceedings