Lilian Regina Barros Mariutti

Universidade Estadual de Campinas

Papers (6)

DETERMINATION OF DIACETYL IN CHEESE: A COMPARISON BETWEEN COLORIMETRIC AND CHROMATOGRAPHIC METHODS
Domingos, L.D.
Camargo, G.L.Z.
Mariutti, L. R. B. ¹
Bragagnolo, N. ²
Viotto, W. H.
¹ Tecnologia de Alimentos Faculdade de Engenharia de Alimentos Unicamp
² Departamento de Ciência de Alimentos - Faculdade de Engenharia de Alimentos - UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS
vol. 2, 2015 -
35723

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster
EFFECTS OF THERMAL TREATMENT ON THE OXIDATION OF WHEY PROTEINS
Juliany Cristiny Bordignon ¹
Flavia Maria Netto ¹
Lilian Regina Barros Mariutti ¹
¹ Universidade Estadual de Campinas
-
70375

Chemical and physicochemical characterization of food (FQ)

Pôster
OPTIMIZATION OF THE EXTRACTION OF VOLATILE COMPOUNDS FROM AROMATIC RICE BY HS-SPME/GC-MS USING A CENTRAL COMPOSITE ROTATABLE DESIGN
Láisa Gomes Dias ¹
Lilian Regina Barros Mariutti ²
Neura Bragagnolo ¹
¹ University of Campinas, Faculty of Food Engineering, Department of Food Science
² University of Campinas, Faculty of Food Engineering, Department of Food and Nutrition
-
70698

Chemical and physicochemical characterization of food (FQ)

Pôster
ARE THERE ANY DIFFERENCES AMONG THE PROFILES OF VOLATILE COMPOUNDS FROM DIFFERENT TYPES OF RICE?
Láisa Gomes Dias ¹
Lilian Regina Barros Mariutti ²
Neura Bragagnolo ¹
¹ University of Campinas, Faculty of Food Engineering, Department of Food Science
² University of Campinas, Faculty of Food Engineering, Department of Food and Nutrition
-
70704

Chemical and physicochemical characterization of food (FQ)

Pôster
ANIMAL-DERIVED PRODUCTS AS SOURCE OF BIOACCESSIBLE XANTHOPHYLLS
DANIELE BOBROWSKI RODRIGUES ¹
Chureenporn Chitchumroonchokchai ²
Lilian Regina Barros Mariutti ³
Adriana Mercadante ¹
Mark L. Failla ²
¹ Departamento de Ciência de Alimentos / Universidade Estadual de Campinas
² The Ohio State University
³ Universidade Estadual de Campinas
-
71458

Food and Health (AS)

Pôster
EFEITO DA ALTA PRESSÃO E DA ADIÇÃO DE EXTRATO DE CAFÉ VERDE NO PERFIL DE ÁCIDOS GRAXOS DE CARNE SUÍNA
Suênia Samara Santos Félex ¹
Ernane Dos Santos Souza ¹
Neura Bragagnolo ¹
Lilian Regina Barros Mariutti ¹
¹ Universidade Estadual de Campinas
-
71507

Chemical and physicochemical characterization of food (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Lilian Regina Barros Mariutti

DETERMINATION OF DIACETYL IN CHEESE: A COMPARISON BETWEEN COLORIMETRIC AND CHROMATOGRAPHIC METHODS

EFFECTS OF THERMAL TREATMENT ON THE OXIDATION OF WHEY PROTEINS

OPTIMIZATION OF THE EXTRACTION OF VOLATILE COMPOUNDS FROM AROMATIC RICE BY HS-SPME/GC-MS USING A CENTRAL COMPOSITE ROTATABLE DESIGN

ARE THERE ANY DIFFERENCES AMONG THE PROFILES OF VOLATILE COMPOUNDS FROM DIFFERENT TYPES OF RICE?

ANIMAL-DERIVED PRODUCTS AS SOURCE OF BIOACCESSIBLE XANTHOPHYLLS

EFEITO DA ALTA PRESSÃO E DA ADIÇÃO DE EXTRATO DE CAFÉ VERDE NO PERFIL DE ÁCIDOS GRAXOS DE CARNE SUÍNA

Co-authors (15)

Neura Bragagnolo

Neura Bragagnolo

LILIAN REGINA BARROS MARIUTTI

Flavia Maria Netto

Láisa Gomes Dias

Suênia Samara Santos Félex

DANIELE BOBROWSKI RODRIGUES

Walkiria H. Viotto

Adriana Mercadante

Ernane Dos Santos Souza

Ligia Dozena Domingos

Giovanna Lucena Zoia de Camargo

Juliany Cristiny Bordignon

Chureenporn Chitchumroonchokchai

Mark L. Failla

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