laís pinto neves ângelo da rocha

School of Nutrition/ Federal University of The State of Rio de Janeiro

Papers (8)

DETERMINATION OF BLUE DYES IN GRAPE FLAVORED POWDERED DRINK MIXES
Marília Dos Santos Galvão ¹
Victor Hugo Lima de Medeiros Macedo ¹
Isabella Saurusaitis de Oliveira ¹
laís pinto neves ângelo da rocha ¹
Gabriela Barbosa Pires dos Santos ¹
Alexandre Porte ²
LUCIANA HELENA MAIA PORTE ³
¹ Escola de Nutrição / Universidade Federal do Estado do Rio de Janeiro / UNIRIO
² Departamento de Ciências de Alimentos / Escola de Nutrição / Universidade Federal do Estado do Rio de Janeiro - UNIRIO
³ Departamento de Administração e Turismo / Instituto Multidisciplinar / Universidade Federal Rural do Rio de Janeiro
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66702

Chemical and physicochemical characterization of food (FQ)

Pôster
QUANTIFICATION OF ARTIFICIAL DYES SUNSET YELLOW AND TARTRAZINE BY SPECTROFOTOMETRY
Victor Hugo Lima de Medeiros Macedo ¹
Marília Dos Santos Galvão ¹
Isabella Saurusaitis de Oliveira ²
laís pinto neves ângelo da rocha ²
Gabriela Barbosa Pires dos Santos ¹
Carlos Rafael de Araújo Pais ¹
LUCIANA HELENA MAIA PORTE ³
Alexandre Porte ⁴
¹ Escola de Nutriçao / Universidade Federal do Estado do Rio de Janeiro / UNIRIO
² Escola de Nutriçao / Universidade Federal do Estado do Rio de Janeiro / Universidade Federal do Estado do Rio de Janeiro
³ Departamento de Administração e Turismo / Instituto Multidisciplinar / Universidade Federal Rural do Rio de Janeiro
⁴ Departamento de Ciências de Alimentos / Escola de Nutrição / UNIRIO (Universidade Federal do Estado do Rio de Janeiro)
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66715

Chemical and physicochemical characterization of food (FQ)

Pôster
PHYSICAL-CHEMICAL AND SENSORY ANALYSIS OF BRAZILIAN CHEESE BREAD ADDED FLOUR LEAF FLOUR (Brassica oleracea var. botrytis)
Márcia de Fátima de Farias Bard ¹
Maria Alice Nogueira ¹
Victor Hugo Lima de Medeiros Macedo ¹
Marília Dos Santos Galvão ¹
Isabella Saurusaitis de Oliveira ¹
laís pinto neves ângelo da rocha ¹
Gabriela Barbosa Pires dos Santos ¹
LUCIANA HELENA MAIA PORTE ²
Alexandre Porte ³
Alexandre Soares ³
Rafael Silva Cadena ⁴
¹ School of Nutrition/ Federal University of The State of Rio de Janeiro / UNIRIO
² Department of Administration and Tourism/ Multidisciplinary Institute/ Federal Rural University of Rio de Janeiro
³ Department of Food Science/ School of Nutrition/ Federal University of The State of Rio de Janeiro
⁴ Department of Fundamental Nutrition/ School of Nutrition/ Federal University of The State of Rio de Janeiro
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66720

Formulation e processing of food (FP)

Pôster
DETERMINATION OF THE CONTENT OF TARTRAZINE DYE IN POWDERED DRINK MIXES
Alexandre Porte ¹
LUCIANA HELENA MAIA PORTE ²
Marília Dos Santos Galvão ³
Victor Hugo Lima de Medeiros Macedo ³
Isabella Saurusaitis de Oliveira ³
laís pinto neves ângelo da rocha ³
Gabriela Barbosa Pires dos Santos ³
¹ Department of Food Science/ School of Nutrition/ Federal University of The State of Rio de Janeiro
² Department of Administration and Tourism/ Multidisciplinary Institute/ Federal Rural University of Rio de Janeiro
³ School of Nutrition/ Federal University of The State of Rio de Janeiro
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66724

Chemical and physicochemical characterization of food (FQ)

Pôster
SUNSET YELLOW IN POWDERED DRINK MIXES
Alexandre Porte ¹
LUCIANA HELENA MAIA PORTE ²
Marília Dos Santos Galvão ³
Victor Hugo Lima de Medeiros Macedo ³
Isabella Saurusaitis de Oliveira ³
laís pinto neves ângelo da rocha ³
Gabriela Barbosa Pires dos Santos ³
¹ Department of Food Science/ School of Nutrition/ Federal University of The State of Rio de Janeiro
² Department of Administration and Tourism/ Multidisciplinary Institute/ Federal Rural University of Rio de Janeiro
³ School of Nutrition/ Federal University of The State of Rio de Janeiro
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66727

Chemical and physicochemical characterization of food (FQ)

Pôster
DETERMINATION OF ARTIFICIAL FOOD DYE CONTENT IN PUDDING MIX POWDERS
Isabella Saurusaitis de Oliveira ¹
Marília Dos Santos Galvão ¹
Victor Hugo Lima de Medeiros Macedo ¹
laís pinto neves ângelo da rocha ¹
Gabriela Barbosa Pires dos Santos ¹
LUCIANA HELENA MAIA PORTE ²
Alexandre Porte ³
¹ School of Nutrition/ Federal University of The State of Rio de Janeiro
² Department of Administration and Tourism/ Multidisciplinary Institute/ Federal Rural University of Rio de Janeiro
³ Department of Food Science/ School of Nutrition/ Federal University of The State of Rio de Janeiro
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67075

Chemical and physicochemical characterization of food (FQ)

Pôster
INTAKE OF FOOD DYES BY UNDERGRADUATE STUDENTS
dayana gama ¹
Marília Dos Santos Galvão ¹
Victor Hugo Lima de Medeiros Macedo ¹
Isabella Saurusaitis de Oliveira ¹
laís pinto neves ângelo da rocha ¹
Gabriela Barbosa Pires dos Santos ¹
MARIA LUCIA TEIXEIRA POLâNIO ²
LUCIANA HELENA MAIA PORTE ³
Alexandre Porte ⁴
¹ School of Nutrition/ Federal University of The State of Rio de Janeiro
² Department of Nutrition and Public Health/ School of Nutrition/ Federal University of The State of Rio de Janeiro
³ Department of Administration and Tourism/ Multidisciplinary Institute/ Federal Rural University of Rio de Janeiro
⁴ Department of Food Science/ School of Nutrition/ Federal University of The State of Rio de Janeiro
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68336

Sensory sciences and consumer profile (CS)

Pôster
ARTIFICIAL FOOD DYE CONTENT IN READY-TO-DRINK BEVERAGES
laís pinto neves ângelo da rocha ¹
Alexandre Porte ²
LUCIANA HELENA MAIA PORTE ³
Marília Dos Santos Galvão ¹
Victor Hugo Lima de Medeiros Macedo ¹
Isabella Saurusaitis de Oliveira ¹
Gabriela Barbosa Pires dos Santos ¹
¹ School of Nutrition/ Federal University of The State of Rio de Janeiro
² Department of Food Science/ School of Nutrition/ Federal University of The State of Rio de Janeiro
³ Department of Administration and Tourism/ Multidisciplinary Institute/ Federal Rural University of Rio de Janeiro
-
69861

Chemical and physicochemical characterization of food (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

laís pinto neves ângelo da rocha

DETERMINATION OF BLUE DYES IN GRAPE FLAVORED POWDERED DRINK MIXES

QUANTIFICATION OF ARTIFICIAL DYES SUNSET YELLOW AND TARTRAZINE BY SPECTROFOTOMETRY

PHYSICAL-CHEMICAL AND SENSORY ANALYSIS OF BRAZILIAN CHEESE BREAD ADDED FLOUR LEAF FLOUR (Brassica oleracea var. botrytis)

DETERMINATION OF THE CONTENT OF TARTRAZINE DYE IN POWDERED DRINK MIXES

SUNSET YELLOW IN POWDERED DRINK MIXES

DETERMINATION OF ARTIFICIAL FOOD DYE CONTENT IN PUDDING MIX POWDERS

INTAKE OF FOOD DYES BY UNDERGRADUATE STUDENTS

ARTIFICIAL FOOD DYE CONTENT IN READY-TO-DRINK BEVERAGES

Co-authors (13)

Marília Dos Santos Galvão

Victor Hugo Lima de Medeiros Macedo

Isabella Saurusaitis de Oliveira

Gabriela Barbosa Pires dos Santos

Alexandre Porte

LUCIANA HELENA MAIA PORTE

Rafael Silva Cadena

Alexandre Soares

dayana gama

Carlos Rafael de Araújo Pais

Márcia de Fátima de Farias Bard

Maria Alice Nogueira

MARIA LUCIA TEIXEIRA POLâNIO

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