Gabriel Bonfim Garcia Oliveira

Departamento de Engenharia de Alimentos / Universidade Federal do Ceará

Papers (3)

TAMARIND PULP FREEZE DRYING: EFFECT OF ACIDITY REDUCTION AND STORAGE STABILITY
Nedio Jair Wurlitzer ¹
Monique de Oliveira Maia ²
José Maria Correia da Costa ³
Paulo Henrique Machado de Sousa ⁴
Idila Maria da Silva Araújo ¹
Lílian Alexandre ⁵
Gabriel Bonfim Garcia Oliveira ⁶
¹ Embrapa Agroindústria Tropical
² Engenharia de Alimentos / Universidade Federal do Ceará - UFC
³ Universidade Federal do Ceará - UFC
⁴ Universidade Federal do Ceará - Instituto de Cultura e Arte
⁵ Embrapa Agroindústria Tropical / Bolsista produtividade CNPq / EMBRAPA
⁶ Departamento de Engenharia de Alimentos / Universidade Federal do Ceará
vol. 4, 2019 -
114755

3. Formulation e processing of food (FP)

Pôster
RESPONSE SURFACE METHODOLOGY APPLIED TO THE OPTIMIZATION OF GREEN COCONUT (Cocos nucifera L.) WATER MICROFILTRATION PROCESS
Gabriel Bonfim Garcia Oliveira ¹
José Diogo da Rocha Viana ²
Silvio Furtado Ximenes ³
Arthur Souza ⁴
Fernando Abreu ⁵
Jose Carlos Cunha Petrus ²
¹ Departamento de Engenharia de Alimentos / Universidade Federal do Ceará / UNIVERSIDADE FEDERAL DO CEARÁ
² Universidade Federal de Santa Catarina
³ Universidade Estadual de Campinas
⁴ Empresa Brasileira de Pesquisa Agropecuária
⁵ Embrapa Agroindústria Tropical
vol. 4, 2019 -
116904

5. Process Engeineering and Emerging Technologies (ET)

Pôster
PROCESS OPTIMIZATION IN THE OBTENTION OF CLARIFIED BANANA JUICE (Musa cavendish) USING RESPONSE SURFACE METHODOLOGY
José Diogo da Rocha Viana ¹
Silvio Furtado Ximenes ²
Gabriel Bonfim Garcia Oliveira ³
Arthur Souza ⁴
Fernando Abreu ⁴
Jose Carlos Cunha Petrus ¹
¹ Federal University of Santa Catarina
² State University of Campinas
³ Federal University of Ceara
⁴ Embrapa Tropical Agroindustry
vol. 4, 2019 -
117133

5. Process Engeineering and Emerging Technologies (ET)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Gabriel Bonfim Garcia Oliveira

TAMARIND PULP FREEZE DRYING: EFFECT OF ACIDITY REDUCTION AND STORAGE STABILITY

RESPONSE SURFACE METHODOLOGY APPLIED TO THE OPTIMIZATION OF GREEN COCONUT (Cocos nucifera L.) WATER MICROFILTRATION PROCESS

PROCESS OPTIMIZATION IN THE OBTENTION OF CLARIFIED BANANA JUICE (Musa cavendish) USING RESPONSE SURFACE METHODOLOGY

Co-authors (11)

Idila Maria da Silva Araújo

Nedio Jair Wurlitzer

Arthur Souza

Fernando Abreu

José Maria Correia da Costa

Paulo Henrique Machado de Sousa

José Diogo da Rocha Viana

Silvio Furtado Ximenes

Jose Carlos Cunha Petrus

Monique de Oliveira Maia

Lílian Alexandre

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