Rosa Helena Luchese

Universidade Federal Rural do Rio de Janeiro

Papers (3)

USING THE EMERGING TECHNIQUE OF PREFERRED ATRIBUTE ELICITATION (PAE) ON THE SENSORY CHARACTERIZATION OF EMULSIFIED MEAT PRODUCTWITH BANANA GREEN BIOMASS AS FAT REPLACER
Bruna Emygdio Auriema ¹
Fernando Jensen Braz Corrêa ¹
Aloizio Lemos Lima ²
Adriano Gomes da Cruz ²
Rosa Helena Luchese ³
Erick Almeida Esmerino ¹
Simone Pereira Mathias ³
¹ Departamento de Tecnologia de Alimentos / Instituto de Tecnologia / Universidade Federal Rural do Rio de Janeiro
² Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro
³ Universidade Federal Rural do Rio de Janeiro
vol. 4, 2019 -
115896

1. Sensory sciences and consumer profile (CS)

Pôster
PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF EMULSIFIED MEAT PRODUCT MADE WITH GREEN BANANA BIOMASS AS FAT REPLACER
Bruna Emygdio Auriema ¹
Fernando Jensen Braz Corrêa ¹
Gillian Santos ¹
Everaldo Zonta ²
Raul Castro Carriello Rosa ³
Amauri Rosenthal ⁴
Rosa Helena Luchese ¹
Erick Almeida Esmerino ¹
Simone Pereira Mathias ¹
¹ Departamento de Tecnologia de Alimentos / Instituto de Tecnologia / Universidade Federal Rural do Rio de Janeiro
² Universidade Federal Rural do Rio de Janeiro
³ Embrapa Agrobiologia
⁴ Embrapa Agroindústria de Alimentos / Bolsista produtividade CNPq / EMBRAPA
vol. 4, 2019 -
115867

2. Chemical and physicochemical characterization of food (FQ)

Pôster
LACTOBACILLUS SURVIVAL TO OXIDATIVE STRESS: EFFECT OF MILK AND HONEY MATRICES
Vanessa Moraes Ramalho Castro ¹
Mariane Mota ¹
Rosa Helena Luchese ¹
Edlene Ribeiro ¹
Cristiano Riger ²
Andre Guerra ¹
¹ Universidade Federal Rural do Rio de Janeiro
² Instituto de Ciencias Exatas / Universidade Federal Rural do Rio de Janeiro
vol. 4, 2019 -
114699

4. Food and Health (AS)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Rosa Helena Luchese

USING THE EMERGING TECHNIQUE OF PREFERRED ATRIBUTE ELICITATION (PAE) ON THE SENSORY CHARACTERIZATION OF EMULSIFIED MEAT PRODUCTWITH BANANA GREEN BIOMASS AS FAT REPLACER

PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF EMULSIFIED MEAT PRODUCT MADE WITH GREEN BANANA BIOMASS AS FAT REPLACER

LACTOBACILLUS SURVIVAL TO OXIDATIVE STRESS: EFFECT OF MILK AND HONEY MATRICES

Co-authors (15)

Adriano Gomes da Cruz

Erick Almeida Esmerino

Amauri Rosenthal

Fernando Jensen Braz Corrêa

Bruna Emygdio Auriema

Simone Pereira Mathias

Andre Guerra

Aloizio Lemos Lima

Gillian Santos

Everaldo Zonta

Raul Castro Carriello Rosa

Vanessa Moraes Ramalho Castro

Mariane Mota

Edlene Ribeiro

Cristiano Riger

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