Celeste Maria Patto de Abreu

Trabalhos 5

Determination of bioactive compounds in the fractions of Gefner atemoia
Bioactive Compounds and Functional Foods

PINTO,L.M.A. ; Celeste Maria Patto de Abreu ¹ ; CRUZ, L.S. da ; SPILLER, SAMIRA HADDAD ; ANGELITA DUARTE CORRÊA ²

¹ Departamento de Química ;

² DEPARTAMENTO DE QUÍMICA/UNIVERSIDADE FEDERAL DE LAVRAS

-
42217
EXTRACTION, QUANTIFICATION AND DEGREE OF POLYMERIZATION FRUCTAN OF YACON
Food Processing

Ellem Waleska Nascimento da Fonseca ¹ ; Contado, J.L. ² ; Celeste Maria Patto de Abreu ; [email protected]

¹ Engenharia Agricola / Universidade Federal de Lavras ;

² Departamento de Ciência de Alimentos / Universidade Federal de Lavras

-
42206
Bioactive compounds of blackberry fruits (Rubus sp.)grown in Lavras-Brazil
Bioactive Compounds and Functional Foods

Celeste Maria Patto de Abreu ¹ ; GUEDES,M.N.S. ; MARO, L.A.C. ; PIO, R. ; [email protected] ; PATTO, L.S.

¹ Departamento de Química

-
42199
LIPASE, α-AMYLASE AND TRYPSIN INHIBITORY ACTIVITY OF FRESH LYCHEE FRACTIONS AND IN FRACTIONS SUBMITTED TO DRYING AT 45ºC
Food Biochemistry

Mayara Neves Santos Guedes ¹ ; SPILLER, SAMIRA HADDAD ; OLIVEIRA, KELLY DA SILVA ; Celeste Maria Patto de Abreu ² ; QUEIROZ, ESTELA DE REZENDE ²

¹ Programa / Universidade Federal de São João del-Rei / Universidade Federal de São João del-Rei ;

² Departamento de Química

-
42169
USE OF A CHEMOMETRIC METHOD IN THE DETERMINATION OF THE ANTIOXIDANT PROFILE OF FRESH LITCHI FRACTIONS SUBMITTED TO DRYING.
Food Processing

QUEIROZ, ESTELA DE REZENDE ¹ ; Celeste Maria Patto de Abreu ¹ ; OLIVEIRA, KELLY DA SILVA ; SPILLER, SAMIRA HADDAD ; QUEIROZ, ESTELA DE REZENDE

¹ Departamento de Química

-
42167

XVI World Congress of Food Science and Technology - IUFoST

Determination of bioactive compounds in the fractions of Gefner atemoia

EXTRACTION, QUANTIFICATION AND DEGREE OF POLYMERIZATION FRUCTAN OF YACON

Bioactive compounds of blackberry fruits (Rubus sp.)grown in Lavras-Brazil

LIPASE, α-AMYLASE AND TRYPSIN INHIBITORY ACTIVITY OF FRESH LYCHEE FRACTIONS AND IN FRACTIONS SUBMITTED TO DRYING AT 45ºC

USE OF A CHEMOMETRIC METHOD IN THE DETERMINATION OF THE ANTIOXIDANT PROFILE OF FRESH LITCHI FRACTIONS SUBMITTED TO DRYING.

Coautores(as) (15)

ANGELITA DUARTE CORRÊA

SPILLER, SAMIRA HADDAD

QUEIROZ, ESTELA DE REZENDE

OLIVEIRA, KELLY DA SILVA

Ellem Waleska Nascimento da Fonseca

Contado, J.L.

Mayara Neves Santos Guedes

GUEDES,M.N.S.

MARO, L.A.C.

PIO, R.

[email protected]

PATTO, L.S.

[email protected]

PINTO,L.M.A.

CRUZ, L.S. da