JULIANA DA SILVA AGOSTINI

Institutos de Ciências da Saúde - Instituto de Ciências Exatas e da Terra / UFMG

Papers (8)

POTENTIAL ANTIOXIDANT AND TOTAL PHENOLICS IN BACUPARI (Garcinia brasiliensis) FRUIT PULP AT DIFFERENT RIPENING STAGES
LUMBRERAS, M.B. ¹
FARIAS, B.S.A ¹
AGOSTINI, J.S. ¹
¹ Instituto de Ciências da Saúde - Universidade Federal de Mato Grosso
vol. 2, 2015 -
36225

Alimentos Funcionais: Compostos Bioativos (AC)

Pôster
PHYSICAL AND CHEMICAL CHARACTERISTICS OF FLOURS PRODUCED FROM CUPUASSU SEEDS.
FERREIRA, J. B. ¹
OLIVEIRA, P. S. ¹
AGOSTINI, J.S. ¹
¹ Instituto de Ciências da Saúde / Campus de Sinop - Universidade Federal de Mato Grosso
vol. 2, 2015 -
36227

Ciência e Tecnologia de Alimentos (CT)

Pôster
OBTAINING AND CHARACTERIZATION OF FLOUR FROM A BYPRODUCT OF EXTRACTION OF CUPUASSU PULP
RIALTO, T.C.R. ¹
AGOSTINI, J.S. ¹
¹ Institutos de Ciências da Saúde - Instituto de Ciências Exatas e da Terra / UFMG
vol. 2, 2015 -
36241

Ciência e Tecnologia de Alimentos (CT)

Pôster
TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT POTENTIAL IN FLOUR FROM AN INDUSTRIAL BYPRODUCT OF EXTRACTION OF CUPUASSU PULP
RIALTO, T.C.R. ¹
AGOSTINI, J.S. ¹
¹ Institutos de Ciências da Saúde - Instituto de Ciências Exatas e da Terra / UFMG
vol. 2, 2015 -
36243

Alimentos Funcionais: Compostos Bioativos (AC)

Pôster
PHYSICAL-CHEMICAL CHARACTERIZATION OF NIBS OF CUPUAÇU SEEDS DURING STORAGE
Kesye Keller Tanssini ¹
Juliana da Silva Agostini ¹
Alissara Rohenkohl ¹
Rosane Pietro Biasi ¹
¹ Universidade Federal de Mato Grosso
-
70326

Formulation e processing of food (FP)

Pôster
PHYSICAL-CHEMICAL CHARACTERISTICS OF COOKIES WITH CUPUAÇU SEED FLOUR
Kesye Keller Tanssini ¹
Juliana da Silva Agostini ¹
Alissara Rohenkohl ¹
Rosane Pietro Biasi ¹
¹ Universidade Federal de Mato Grosso / Instituto de Ciências da Saúde / Campus Universitário de Sinop
-
70330

Chemical and physicochemical characterization of food (FQ)

Pôster
Total phenolic compounds and antioxidant potential during industrial processing of cashew pulps
Paulo Rafael Bobbo Carrenho ¹
Ana Carolina da Silva ¹
Ana Lis Cabral Gomes ¹
Juliana da Silva Agostini ¹
¹ Instituto de Ciências da Saúde (Campus Universitário de Sinop) / Universidade Federal de Mato Grosso)
-
70570

Food and Health (AS)

Pôster
Chemical characteristics of craft beers Witbier and Red Ale styles produced with different strains of yeasts
Ana Lis Cabral Gomes ¹
Juliana da Silva Agostini ²
Thiago Martins Pais ²
Joel Alexandre Meira ³
¹ Universidade Federal de Mato Grosso
² Instituto de Ciências da Saúde (Campus Universitário de Sinop) / Universidade Federal de Mato Grosso
³ Cervejaria Bionda
-
71641

Chemical and physicochemical characterization of food (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

JULIANA DA SILVA AGOSTINI

POTENTIAL ANTIOXIDANT AND TOTAL PHENOLICS IN BACUPARI (Garcinia brasiliensis) FRUIT PULP AT DIFFERENT RIPENING STAGES

PHYSICAL AND CHEMICAL CHARACTERISTICS OF FLOURS PRODUCED FROM CUPUASSU SEEDS.

OBTAINING AND CHARACTERIZATION OF FLOUR FROM A BYPRODUCT OF EXTRACTION OF CUPUASSU PULP

TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT POTENTIAL IN FLOUR FROM AN INDUSTRIAL BYPRODUCT OF EXTRACTION OF CUPUASSU PULP

PHYSICAL-CHEMICAL CHARACTERIZATION OF NIBS OF CUPUAÇU SEEDS DURING STORAGE

PHYSICAL-CHEMICAL CHARACTERISTICS OF COOKIES WITH CUPUAÇU SEED FLOUR

Total phenolic compounds and antioxidant potential during industrial processing of cashew pulps

Chemical characteristics of craft beers Witbier and Red Ale styles produced with different strains of yeasts

Co-authors (14)

Juliana da Silva Agostini

Ana Carolina da Silva

Taísa Carla Rizzi Rialto

Kesye Keller Tanssini

Alissara Rohenkohl

Rosane Pietro Biasi

Ana Lis Cabral Gomes

MARINA BRAZ LUMBRERAS

BRUNA ALDAVE FARIAS

Juliana Berton Ferreira

Paula Silva Oliveira

Paulo Rafael Bobbo Carrenho

Thiago Martins Pais

Joel Alexandre Meira

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