Rafaella de Paula Paseto Fernandes

Ciência e Tecnologia de Alimentos / Centro de Tecnologia / Universidade Federal da Paraíba

Papers (4)

METHODOLOGIES OF FOLIN-CIOCALTEAU, FRAP AND DPPH• FOR EVALUATION OF ANTIOXIDANT CAPACITY OF FOUR AROMATIC HERBS
Rafaella de Paula Paseto Fernandes ¹
Mariza Pires de Melo ¹
Marco Antonio Trindade ¹
Fernando Gustavo Tonin ¹
Silvana Marina Piccoli Pugine ¹
Paulo Eduardo Sichetti Munekata ¹
¹ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP
vol. 1, 2013 -
10271

Bioactive Compounds (CB)

Poster
EVALUATION OF THE STABILITY OF HERBS AFTER 1 YEAR OF STORAGE UNDER ROOM TEMPERATURE THROUGH METHODOLOGY OF FOLIN-CIOCALTEAU
Rafaella de Paula Paseto Fernandes ¹
Mariza Pires de Melo ¹
Marco Antonio Trindade ¹
Fernando Gustavo Tonin ¹
Silvana Marina Piccoli Pugine ¹
Paulo Eduardo Sichetti Munekata ¹
¹ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP
vol. 1, 2013 -
10277

Bioactive Compounds (CB)

Poster
SENSORY EVALUATION AND COLOR STABILITY OF SHEEP SAUSAGES MANUFACTURED WITH OREGANO (Origanum vulgare) EXTRACT
Rafaella de Paula Paseto Fernandes ¹
Marco Antonio Trindade ²
Jose Manuel Lorenzo ³
Mariza Pires de Melo ⁴
¹ College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Basic Sciences – Pirassununga, São Paulo, Brazil, [email protected]
² College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Food Engineering – Pirassununga, São Paulo, Brazil, [email protected]
³ Centro Tecnológico de la Carne de Galicia, Chromatography Laboratory – San Cibrao das Viñas, Ourense, Spain, [email protected]
⁴ College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Basic Sciences – Pirassununga, São Paulo, Brazil, [email protected]
-
69424

Food and Health (AS)

Pôster
OPTIMAL CONDITIONS OF COLLAGEN AND PEPTIDES EXTRACTION IN CHICKEN FEET AND TECHNOLOGICAL PROPERTIES
Iris B. S. Araújo ¹
Darlinne Lima ²
Rafaella de Paula Paseto Fernandes ²
Marta Suely Madruga ³
¹ Departamento de Gestão e Tecnologia Agroindustrial / Centro de Ciências Humanas, Sociais e Agrárias / Universidade Federal da Paraíba
² Ciência e Tecnologia de Alimentos / Centro de Tecnologia / Universidade Federal da Paraíba
³ Departamento de Engenharia de Alimentos / Centro de Tecnologia / Universidade Federal da Paraíba
-
71147

Process Engeineering and Emerging Technologies (ET)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Rafaella de Paula Paseto Fernandes

METHODOLOGIES OF FOLIN-CIOCALTEAU, FRAP AND DPPH• FOR EVALUATION OF ANTIOXIDANT CAPACITY OF FOUR AROMATIC HERBS

EVALUATION OF THE STABILITY OF HERBS AFTER 1 YEAR OF STORAGE UNDER ROOM TEMPERATURE THROUGH METHODOLOGY OF FOLIN-CIOCALTEAU

SENSORY EVALUATION AND COLOR STABILITY OF SHEEP SAUSAGES MANUFACTURED WITH OREGANO (Origanum vulgare) EXTRACT

OPTIMAL CONDITIONS OF COLLAGEN AND PEPTIDES EXTRACTION IN CHICKEN FEET AND TECHNOLOGICAL PROPERTIES

Co-authors (12)

Marta Suely Madruga

Iris B. S. Araújo

Marco Antonio Trindade

Marco Antonio Trindade

Mariza Pires de Melo

Mariza Pires de Melo

Rafaella de Paula Paseto Fernandes

Silvana Marina Piccoli Pugine

Paulo Eduardo Sichetti Munekata

Fernando Gustavo Tonin

Jose Manuel Lorenzo

Darlinne Lima

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