Débora Parra Baptista | SLACA | Galoá Proceedings

Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP

Débora Parra Baptista

Papers (3)

EFFECT OF LACTOBACILLUS HELVETICUS AND CALCIUM CASEINATE ADDITION ON YOGURT FERMENTATION TIME
Flávia Giacometti Cavalheiro ¹
Débora Parra Baptista ¹
Bruno Domingues Galli ¹
Mirna Lucia Gigante ¹
¹ UNICAMP (Universidade Estadual de Campinas )
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70250

Formulation e processing of food (FP)

Pôster
ELETROPHORETIC PROFILE OF CAMEMBERT TYPE CHEESE: EFFECT OF MILK THERMAL TREATMENT ON PROTEOLYSIS
Bruno Domingues Galli ¹
Débora Parra Baptista ¹
Flávia Giacometti Cavalheiro ¹
Mirna Lucia Gigante ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
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71279

Chemical and physicochemical characterization of food (FQ)

Pôster
SALT REDUCTION AFFECTS THE RELATIVE INTENSITY OF THE ANTIHYPERTENSIVE PEPTIDE αs1-CN (f1-9) RELEASED DURING PRATO CHEESE RIPENING
Débora Parra Baptista ¹
Francisca Diana da Silva Araújo ²
Marcos Nogueira Eberlin ²
Mirna Lucia Gigante ¹
¹ Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP
² ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP
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71285

Food and Health (AS)

Pôster

Co-authors (5)