Mirian Tiaki Kaneiwa Kubo

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

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Trabalhos 1

INFLUENCE OF HIGH PRESSURE HOMOGENIZATION ON PHYSICAL STABILITY AND COLOUR OF TOMATO JUICE
Food Processing

Mirian Tiaki Kaneiwa Kubo ¹ ; Pedro Augusto ² ; Marcelo Cristianini ³

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 Escola Superior de Agricultura "Luiz de Queiroz" / Universidade de São Paulo ;

³ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

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41896

Coautores(as) (2)

Marcelo Cristianini
11 publicações
Pedro Augusto
2 publicações

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THERMAL INACTIVATION KINETICS OF PEROXIDASE IS AFFECTED BY THE ADDITION OF CALCIUM CHLORIDE

XVI World Congress of Food Science and Technology - IUFoST

Mirian Tiaki Kaneiwa Kubo

INFLUENCE OF HIGH PRESSURE HOMOGENIZATION ON PHYSICAL STABILITY AND COLOUR OF TOMATO JUICE

Coautores(as) (2)

Marcelo Cristianini

Pedro Augusto

Publicações em outros proceedings