Rebeca Salvador Reyes

Department of Food Technology - School of Food Engineering, UNICAMP – Campinas, SP, Brasil

Trabalhos (4)

COMPARATIVE STUDY OF THE PHYSICOCHEMICAL CHARACTERISTICS OF CORN OIL (Zea Mays L.) AND SUNFLOWER OIL (Helianthus Annuus L.)
Luz Maria Paucar Menacho ¹
Rebeca Salvador Reyes ¹
Jhoseline Guillén Sánchez ¹
¹ DEPARTAMENTO DE INGENIERÍA AGROINDUSTRIAL Y AGRÓNOMA / FACULTAD DE INGENIERÍA / UNIVERSIDAD NACIONAL DEL SANTA, PERU
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66873

Caracterização química e físico-química de alimentos (FQ)

Pôster
OPTIMIZATION OF THE TIME AND TEMPERATURE OF SCALDING IN THE MANUFACTURE OF HASS AVOCADO PULP USING LOW CALIBER DISCARD FRUITS
Rebeca Salvador Reyes ¹
Luz Maria Paucar Menacho ¹
¹ DEPARTAMENTO DE INGENIERÍA AGROINDUSTRIAL Y AGRÓNOMA/ FACULTAD DE INGENIERÍA/ UNIVERSIDAD NACIONAL DEL SANTA
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71013

Engenharia de processos e tecnologias emergentes (ET)

Pôster
Conservation study of white bread using milk fermented by Lactic Acid Bacteria (LABs)
Miriam Canesin ¹
Rebeca Salvador Reyes ²
Jhoseline Guillén Sánchez ²
Andre Silva ²
CAROLINE JOY STEEL ²
Maria Teresa Pedrosa Silva Clerici ²
¹ Department of Food and Nutrition – School of Food Engineering, UNICAMP - Campinas, SP, Brazil
² Department of Food Technology - School of Food Engineering, UNICAMP – Campinas, SP, Brazil
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71229

Formulação e processamento de alimentos (FP)

Pôster
Milk fermented by lactic acid bacteria as improver of technological characteristics in white bread replacing ingredients and additives
Rebeca Salvador Reyes ¹
Jhoseline Guillén Sánchez ¹
Miriam Canesin ²
Andre Silva ¹
CAROLINE JOY STEEL ¹
Maria Teresa Pedrosa Silva Clerici ¹
¹ Department of Food Technology - School of Food Engineering, UNICAMP – Campinas, SP, Brasil
² Department of Food and Nutrition - School of Food Engineering, UNICAMP – Campinas, SP, Brasil
-
71385

Formulação e processamento de alimentos (FP)

Pôster

SLACA

Anais do Simpósio Latino Americano de Ciências de Alimentos

Rebeca Salvador Reyes

COMPARATIVE STUDY OF THE PHYSICOCHEMICAL CHARACTERISTICS OF CORN OIL (Zea Mays L.) AND SUNFLOWER OIL (Helianthus Annuus L.)

OPTIMIZATION OF THE TIME AND TEMPERATURE OF SCALDING IN THE MANUFACTURE OF HASS AVOCADO PULP USING LOW CALIBER DISCARD FRUITS

Conservation study of white bread using milk fermented by Lactic Acid Bacteria (LABs)

Milk fermented by lactic acid bacteria as improver of technological characteristics in white bread replacing ingredients and additives

Co-autores (6)

Maria Teresa Pedrosa Silva Clerici

CAROLINE JOY STEEL

Luz Maria Paucar Menacho

Jhoseline Guillén Sánchez

Miriam Canesin

Andre Silva

Discussões Científicas de Qualidade