Fernanda Vanin

Faculty of Animal Science and Food Engineering, Department of Food Engineering, University of São Paulo, Pirassununga, SP, Brazil

Trabalhos (4)

PHENOLIC PROFILE, CENTESIMAL COMPOSITION, FUNCTIONAL PROPERTIES AND ANTIOXIDANT POTENTIAL OF MANGO PEELS FLOUR (Mangifera indica L.)
Eduardo Galvão Leite das Chagas ¹
Fernanda Vanin ¹
Rosemary Aparecida de Carvalho ¹
¹ Faculty of Animal Science and Food Engineering, Department of Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
vol. 4, 2019 -
115711

2. Caracterização química e físico-química de alimentos (FQ)

Pôster
EVALUATION AND CHARACTERIZATION OF LOSSES AND WASTE OF VEGETABLES FROM SUPERMARKETS IN THE CITY OF PIRASSUNUNGA-SP
Eduardo Galvão Leite das Chagas ¹
GIOVANA DE MENEZES RODRIGUES ²
Camila Ferreira Mendes ¹
Vitor Augusto dos Santos Garcia ²
Fernanda Vanin ¹
Cristiana Maria Pedroso Yoshida ³
Rosemary Aparecida de Carvalho ¹
¹ University of São Paulo (USP), Faculty of Animal Science and Food Engineering (FZEA), Department of Food Engineering – São Paulo
² Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP)
³ Federal University of São Paulo (UNIFESP), Institute of Environmental, Chemical and Pharmaceutical Sciences (ICAQF), Campus Diadema – São Paulo
Vol 14, 2021 -
144515

Segurança Alimentar e a Ciência de Alimentos (SCA)

Pôster
DEVELOPMENT OF BEET-BASED LEATHERS (SNACK) WASTED IN SUPERMARKETS: PHENOLIC COMPOUNDS, ANTIOXIDANT POTENTIAL AND MECHANICAL PROPERTIES
Eduardo Galvão Leite das Chagas ¹
Mariana Martins ¹
Vitor Augusto dos Santos Garcia ²
Fernanda Vanin ¹
Cristiana Maria Pedroso Yoshida ³
Rosemary Aparecida de Carvalho ¹
¹ University of São Paulo (USP), Faculty of Animal Science and Food Engineering (FZEA), Department of Food Engineering – São Paulo
² Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP)
³ Federal University of São Paulo (UNIFESP), Institute of Environmental, Chemical and Pharmaceutical Sciences (ICAQF), Campus Diadema – São Paulo
Vol 14, 2021 -
144518

Caracterização Química e Físico-química de Alimentos (FQ)

Pôster
Prediction of Total Phenolic Content and Antioxidant Capacity in Products Made with Different Concentrations of Pupunha (Bactris Gasipes) Flour
Yves José de Souza Santos ¹
Rosemary Aparecida de Carvalho ²
Luiz Alberto Colnago ³
Fernanda Vanin ⁴
¹ Universidade de São Paulo
² Faculdade de Zootecnia e Engenharia de Alimentos - Universidade de São Paulo, Departamento Engenharia Alimentos, Pirassununga-SP
³ Empresa Brasileira de Pesquisa Agropecuária
⁴ FZEA - USP
Vol 14, 2021 -
144523

Caracterização Química e Físico-química de Alimentos (FQ)

Pôster

SLACA

Anais do Simpósio Latino Americano de Ciências de Alimentos

Fernanda Vanin

PHENOLIC PROFILE, CENTESIMAL COMPOSITION, FUNCTIONAL PROPERTIES AND ANTIOXIDANT POTENTIAL OF MANGO PEELS FLOUR (Mangifera indica L.)

EVALUATION AND CHARACTERIZATION OF LOSSES AND WASTE OF VEGETABLES FROM SUPERMARKETS IN THE CITY OF PIRASSUNUNGA-SP

DEVELOPMENT OF BEET-BASED LEATHERS (SNACK) WASTED IN SUPERMARKETS: PHENOLIC COMPOUNDS, ANTIOXIDANT POTENTIAL AND MECHANICAL PROPERTIES

Prediction of Total Phenolic Content and Antioxidant Capacity in Products Made with Different Concentrations of Pupunha (Bactris Gasipes) Flour

Co-autores (12)

Rosemary Aparecida de Carvalho

Rosemary Aparecida de Carvalho

Vitor Augusto dos Santos Garcia

Eduardo Galvão Leite das Chagas

Eduardo Galvão Leite das Chagas

Fernanda Vanin

GIOVANA DE MENEZES RODRIGUES

Cristiana Maria Pedroso Yoshida

Yves José de Souza Santos

Camila Ferreira Mendes

Mariana Martins

Luiz Alberto Colnago

Discussões Científicas de Qualidade