Fernanda Vanin

Faculty of Animal Science and Food Engineering - University of São Paulo, Department of Food Engineering, Pirassununga-SP

Papers (5)

A case of passion peel fruit flour application for Brazilian development product: it is possible to produce a French bread type?
Gabriela Fernandes Coelho Naufal ¹
Fernanda Vanin ¹
Isadora Savietto de Oliveira ¹
¹ Faculdade de Engenharia de Alimentos / Universidade de São Paulo
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66674

Formulation e processing of food (FP)

Pôster
Effect of passion fruit peel flour incorporation into the texture, microstructure and heat transfer mechanisms of French breads.
Isadora Savietto de Oliveira ¹
Gabriela Fernandes Coelho Naufal ¹
Fernanda Vanin ¹
¹ Faculdade de Engenharia de Alimentos / Universidade de São Paulo
-
66680

Formulation e processing of food (FP)

Pôster
Obtainment and evaluation of acerola (Malpighia emarginata D.C.) residue flour
Marcela Perozzi Tedesco ¹
Marcela Spatti ¹
Fernanda Vanin ¹
Rosemary Aparecida de Carvalho ¹
¹ Faculdade de Zootecnia e Engenharia de Alimentos - Universidade de São Paulo, Departamento Engenharia Alimentos, Pirassununga-SP
-
70397

Food and Health (AS)

Pôster
DIRECT X SOURDOUGH BREAD PROCESS: EFFECT ON TECHNOLOGICAL PROPERTIES OF FRENCH BREADS.
Raíssa Oliveira Luiz ¹
Priscila Bredariol ¹
Fernanda Vanin ¹
¹ College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga, SP, – São Paulo
-
70739

Formulation e processing of food (FP)

Pôster
TECHNOLOGICAL FUNCTIONAL PROPERTIES OF CAMU-CAMU RESIDUE FLOUR
Eduardo Chagas ¹
Fernanda Vanin ¹
Rosemary Aparecida de Carvalho ¹
¹ Faculty of Animal Science and Food Engineering - University of São Paulo, Department of Food Engineering, Pirassununga-SP
-
70823

Chemical and physicochemical characterization of food (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Fernanda Vanin

A case of passion peel fruit flour application for Brazilian development product: it is possible to produce a French bread type?

Effect of passion fruit peel flour incorporation into the texture, microstructure and heat transfer mechanisms of French breads.

Obtainment and evaluation of acerola (Malpighia emarginata D.C.) residue flour

DIRECT X SOURDOUGH BREAD PROCESS: EFFECT ON TECHNOLOGICAL PROPERTIES OF FRENCH BREADS.

TECHNOLOGICAL FUNCTIONAL PROPERTIES OF CAMU-CAMU RESIDUE FLOUR

Co-authors (8)

Rosemary Aparecida de Carvalho

Gabriela Fernandes Coelho Naufal

Isadora Savietto de Oliveira

Marcela Perozzi Tedesco

Marcela Spatti

Raíssa Oliveira Luiz

Priscila Bredariol

Eduardo Chagas

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