Marcelo Cristianini

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

Papers (3)

CHEMICAL CHARACTERIZATION AND QUALITY EVALUATION OF BABASSU (Orbignya phalerata L.) FAT AND PRACAXI (Pentaclethra filamentosa) OIL
Laura Suemitsu ¹
FERNANDA RAMALHO PROCOPIO ¹
Julyana Vaughan ¹
Priscilla Efraim ²
Miriam Dupas Hubinger ³
Marcelo Cristianini ⁴
Ana Paula Ribeiro ⁵
¹ Universidade Estadual de Campinas
² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
³ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
⁵ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
vol. 4, 2019 -
114702

2. Chemical and physicochemical characterization of food (FQ)

Pôster
EFFECT OF HIGH ISOSTATIC PRESSURE PROCESSING ON THE PHYSICAL AND VISUAL STABILITY OF BRAZIL NUT-BASED BEVERAGE
Júlio Zarattin de Assis ¹
Katiuchia Pereira Takeuchi ²
Marcelo Cristianini ³
¹ Universidade Estadual de Campinas
² Instituto Federal de Educação, Ciência e Tecnologia Goiano
³ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
vol. 4, 2019 -
114781

5. Process Engeineering and Emerging Technologies (ET)

Pôster
Techno-functional properties of coffee by-products are modified by dynamic high pressure: a case study of clean label ingredient in cookies
Ricardo Belmiro ¹
Ludmilla de Carvalho Oliveira ²
Marcelo Cristianini ³
¹ Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP
² Departamento de Tecnologia de Alimentos (DTA) / Faculdade / Faculdade de Engenharia de Alimentos
³ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
Vol 14, 2021 -
141831

Process Engineering and Emerging Technologies (ET)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Marcelo Cristianini

CHEMICAL CHARACTERIZATION AND QUALITY EVALUATION OF BABASSU (Orbignya phalerata L.) FAT AND PRACAXI (Pentaclethra filamentosa) OIL

EFFECT OF HIGH ISOSTATIC PRESSURE PROCESSING ON THE PHYSICAL AND VISUAL STABILITY OF BRAZIL NUT-BASED BEVERAGE

Techno-functional properties of coffee by-products are modified by dynamic high pressure: a case study of clean label ingredient in cookies

Co-authors (11)

Priscilla Efraim

Ana Paula Ribeiro

Ludmilla de Carvalho Oliveira

Marcelo Cristianini

FERNANDA RAMALHO PROCOPIO

Miriam Dupas Hubinger

Ricardo Belmiro

Laura Suemitsu

Julyana Vaughan

Júlio Zarattin de Assis

Katiuchia Pereira Takeuchi

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