Yoon Kil Chang

Trabalhos 8

DEVELOPMENT OF SLICE BREAD WITHOUT SUGAR, FAT OR EMULSIFIER WITH ADDITION OF WHOLE MEAL AND ENZYMES
Food Processing

Yoon Kil Chang ¹ ; Maisa Peixoto Munhoz ; Silvia Pilco Quesada ² ; [email protected] ; EULALIA VARGAS TAPIA ¹

¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

² Departamento de ciencia de Alimentos/ Faculdade de Engenharia de Alimentos - Unicamp / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

-
43870
Effect of the addition of different white fibres on pan bread technological quality
Bioactive Compounds and Functional Foods

[email protected] ; Yoon Kil Chang ¹ ; CAROLINE JOY STEEL ²

¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

-
43478
Sensory evaluation of white and whole grain pan breads from the Brazilian market
Sensory and Consumer Science

[email protected] ; Yoon Kil Chang ¹ ; CAROLINE JOY STEEL ²

¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

-
43409
EFFECTS OF THE ADDITION OF TRANSGLUTAMINASE ON COOKING QUALITY OF WHOLE GRAIN WHEAT FLOUR PASTA
Food Processing

Leandra Zafalon Jaekel ; Edna de Paula ; Yoon Kil Chang ¹

¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

-
43290
Isolated soy protein and transglutaminase addition on pan bread
Food Processing

Marcio Schmiele ¹ ; Leandra Zafalon Jaekel ; Edna de Paula ; Rosane da Silva Rodrigues ² ; Yoon Kil Chang ³ ; [email protected]

¹ Universidade Estadual de Campinas ;

² UFPel ;

³ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

-
43288

XVI World Congress of Food Science and Technology - IUFoST

DEVELOPMENT OF SLICE BREAD WITHOUT SUGAR, FAT OR EMULSIFIER WITH ADDITION OF WHOLE MEAL AND ENZYMES

Effect of the addition of different white fibres on pan bread technological quality

Sensory evaluation of white and whole grain pan breads from the Brazilian market

EFFECTS OF THE ADDITION OF TRANSGLUTAMINASE ON COOKING QUALITY OF WHOLE GRAIN WHEAT FLOUR PASTA

Isolated soy protein and transglutaminase addition on pan bread

Coautores(as) (23)

Maria Angela Almeida Meireles

Caroline Joy Steel

Diego Santos

CAROLINE JOY STEEL

Mauricio Ariel Rostagno

ANGELA FARIAS CAMPOMANES

RENATA MARIA DOS SANTOS CELEGHINI

Marcio Schmiele

Leandra Zafalon Jaekel

Edna de Paula

[email protected]

Silvia Pilco Quesada

Simone Shiozawa

Noelia Manchón

Maria Teresa Pedrosa Silva Clerici

[email protected]

[email protected]

Leonardo do Prado Silva

Rosane da Silva Rodrigues

[email protected]

Maisa Peixoto Munhoz

[email protected]

EULALIA VARGAS TAPIA

Publicações em outros proceedings