Larissa Naida Rosa

Universidade Estadual de Maringá

Papers (3)

EVALUATION OF BRAZILIAN MONOVARIETAL EXTRA VIRGIN OLIVE OILS BY DIGITAL IMAGES AND INDEPENDENT COMPONENT ANALYSIS
Thays Raphaela Gonçalves ¹
Larissa Naida Rosa ²
Paulo Henrique Março ³
Patricia Valderrama ³
Makoto Matsushita ⁴
¹ Post-Graduation Program in Chemistry (PQU) – Universidade Estadual de Maringá (UEM)
² Post-Graduation Program in Food Science (PPC) – Universidade Estadual de Maringá (UEM)
³ Post-Graduation Program in Food Technology (PPGTA) and Post-Graduation Program in Technological Innovation (PPGIT) – Universidade Tecnológica Federal do Paraná (UTFPR)
⁴ Post-Graduation Program in Chemistry (PQU) and Post-Graduation Program in Food Science (PPC) – Universidade Estadual de Maringá (UEM)
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71259

Chemical and physicochemical characterization of food (FQ)

Pôster
CORRELATION BETWEEN UTRAVIOLET-VISIBLE AND NEAR INFRARED SPECTROSCOPY IN THE CHARACTERIZATION OF COTTON OIL SUBJECTED TO FRYING CYCLES
Rhayanna Gonçalves ¹
Thays Raphaela Gonçalves ²
Larissa Naida Rosa ²
Makoto Matsushita ²
Paulo Henrique Março ³
Patricia Valderrama ¹
¹ Departamento Acadêmico de Alimentos / Universidade Tecnológica Federal do Paraná
² Universidade Estadual de Maringá
³ Food Engeneering and Technology / Universidade Tecnológica Federal do Paraná
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71476

Chemical and physicochemical characterization of food (FQ)

Pôster
THERMAL EVALUATION OF RICE OIL BY SPECTROSCOPY AND CHEMOMETRICS
Larissa Naida Rosa ¹
Thays Raphaela Gonçalves ¹
Makoto Matsushita ¹
Paulo Henrique Março ²
Patricia Valderrama ³
¹ Universidade Estadual de Maringá
² Food Engeneering and Technology / Universidade Tecnológica Federal do Paraná
³ Departamento Acadêmico de Alimentos / Universidade Tecnológica Federal do Paraná
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71488

Chemical and physicochemical characterization of food (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Larissa Naida Rosa

EVALUATION OF BRAZILIAN MONOVARIETAL EXTRA VIRGIN OLIVE OILS BY DIGITAL IMAGES AND INDEPENDENT COMPONENT ANALYSIS

CORRELATION BETWEEN UTRAVIOLET-VISIBLE AND NEAR INFRARED SPECTROSCOPY IN THE CHARACTERIZATION OF COTTON OIL SUBJECTED TO FRYING CYCLES

THERMAL EVALUATION OF RICE OIL BY SPECTROSCOPY AND CHEMOMETRICS

Co-authors (5)

Makoto Matsushita

Paulo Henrique Março

Patricia Valderrama

Thays Raphaela Gonçalves

Rhayanna Gonçalves

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