Wellington Oliveira

Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), CEP 13083-862, Campinas, SP, Brazil.

Papers (7)

Pasting properties of corn, sorghum and cassava starches phosphated by infrared radiation oven
Oliveira, W.S.
Strauss, C. ¹
Silva, L. ¹
CHANG, Y.K. ²
SCHMIELE, M.
¹ School of Food Engineering - University of Campinas
² Department of Food Technology - School of Food Engineering, University of Campinas - University of Campinas
vol. 2, 2015 -
36384

Ciência e Tecnologia de Alimentos (CT)

Pôster
VOLATILE COMPOUNDS AND PHYSICAL PARAMETERS OF INTEGRAL GLUTEN FREE BREAD PRODUCED WITH SOURDOUGH AND BRAZILIAN "CERRADO" FRUIT
Adrielle Reis de Souza ¹
Bruna Gabriela Siqueira Souza Sudré ¹
Rodrigo Pereira Prates ¹
Regiane de Melo ¹
Kássia Héllen Vieira ¹
Wellington Oliveira ²
Helena Teixeira Godoy ³
Marcio Schmiele ¹
¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri
² Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
³ Universidade Estadual de Campinas
-
70768

Chemical and physicochemical characterization of food (FQ)

Pôster
ATEMOYA SEED: NEW SOURCE OF TOCOPHEROLS AND METHYL ESTERS OF FATTY ACID
Maria Rosa de Moraes ¹
Wellington Oliveira ¹
Danilo Santos Souza ²
Helena Teixeira Godoy ³
¹ Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Federal de Sergipe
³ Universidade Estadual de Campinas
-
71167

Food and Health (AS)

Pôster
Identification and quantification of odorous compounds from baby bottles by head space solid-phase micro extraction coupled to gas-chromatography-olfactometry-mass spectrometry
Wellington Oliveira ¹
jazmin osorio ²
Cristina Nerin ²
Marisa Padula ³
Helena Teixeira Godoy ⁴
¹ Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Department of Analytical Chemistry / Aragon Institute of Engineering Research / University of Zaragoza
³ Packaging Technology Center, Institute of Food Technology (ITAL)
⁴ Universidade Estadual de Campinas
-
71439

Chemical and physicochemical characterization of food (FQ)

Pôster
Bioactive compounds of the abrico (Mammea americana) fruit
Pollyane Ports ¹
Wellington Oliveira ¹
Helena Teixeira Godoy ¹
¹ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), CEP 13083-862, Campinas, SP, Brazil.
-
71499

Food and Health (AS)

Pôster
PERFIL QUANTITATIVO DE ÁCIDOS GRAXOS DO ÓLEO OBTIDO DA SEMENTE DE TAMARINDO (Tamarindus indica L.) PROVENIENTES DE DIFERENTES ESTADOS DO BRASIL
Danilo Santos Souza ¹
Cristiano Ballus ²
Wellington Oliveira ³
Helena Teixeira Godoy ²
¹ Universidade Federal de Sergipe
² Universidade Estadual de Campinas
³ Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
-
71521

Chemical and physicochemical characterization of food (FQ)

Pôster
Microwave-assisted extraction of anthocyanins in Bacaba (Oenocarpus bacaba Mart.) fruit from the Brazilian Amazon region
Pollyane Ports ¹
Wellington Oliveira ¹
Ceferino Carrera ²
Gerardo Fernandez-Barbero ²
¹ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), CEP 13083-862, Campinas, SP, Brazil.
² Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), P.O. Box 40,11510 Puerto Real, Cádiz, Spain
-
71541

Food and Health (AS)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Wellington Oliveira

Pasting properties of corn, sorghum and cassava starches phosphated by infrared radiation oven

VOLATILE COMPOUNDS AND PHYSICAL PARAMETERS OF INTEGRAL GLUTEN FREE BREAD PRODUCED WITH SOURDOUGH AND BRAZILIAN "CERRADO" FRUIT

ATEMOYA SEED: NEW SOURCE OF TOCOPHEROLS AND METHYL ESTERS OF FATTY ACID

Identification and quantification of odorous compounds from baby bottles by head space solid-phase micro extraction coupled to gas-chromatography-olfactometry-mass spectrometry

Bioactive compounds of the abrico (Mammea americana) fruit

PERFIL QUANTITATIVO DE ÁCIDOS GRAXOS DO ÓLEO OBTIDO DA SEMENTE DE TAMARINDO (Tamarindus indica L.) PROVENIENTES DE DIFERENTES ESTADOS DO BRASIL

Microwave-assisted extraction of anthocyanins in Bacaba (Oenocarpus bacaba Mart.) fruit from the Brazilian Amazon region

Co-authors (21)

Helena Teixeira Godoy

Marcio Schmiele

Marcio Schmiele

Yoon Kil Chang

Wellington Oliveira

Danilo Santos Souza

Kássia Héllen Vieira

Bruna Gabriela Siqueira Souza Sudré

Marisa Padula

Regiane de Melo

Cristiano Ballus

Gerardo Fernandez-Barbero

Laís Silva

Adrielle Reis de Souza

Rodrigo Pereira Prates

Maria Rosa de Moraes

Pollyane Ports

Carolina Strauss

jazmin osorio

Cristina Nerin

Ceferino Carrera

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