Caroline Mellinger-Silva

Embrapa Food Technology, Rio de Janeiro, Brazil, [email protected]

Papers (3)

EFFECT OF HIGH-PRESSURE PROCESSING (HPP) ON PHYSICOCHEMICAL PARAMETERS OF BRAZILIAN SARDINE (SARDINELLA BRASILIENSIS) FILLETS
OLIVEIRA, Fabiano Alves ¹
ROSENTHAL, A. ²
CABRAL NETO, O. ³
MARTINS, T. R. ⁴
FERREIRA, E. H. R. ⁵
Mellinger-Silva, C. ⁶
DELIZA, R. ⁷
¹ Federal Center for Technological Education - CEFET/RJ and Department of Food Technology / PPGCTA, Federal Rural University of Rio de Janeiro, Rio de Janeiro / Brazil, [email protected]
² Embrapa Food Technology, Rio de Janeiro, Brazil - [email protected]
³ Pos Doc CAPEs Scholarship Department of Food Technology / PPGCTA, Federal Rural University of Rio de Janeiro, Rio de Janeiro / Brazil, [email protected]
⁴ Federal Rural University of Rio de Janeiro, Rio de Janeiro, Brazil, [email protected]
⁵ Department of Food Technology / PPGCTA, Federal Rural University of Rio de Janeiro, Rio de Janeiro / Brazil, [email protected]
⁶ Embrapa Food Technology, Rio de Janeiro, Brazil, [email protected]
⁷ Embrapa Food Technology, Rio de Janeiro, Brazil, [email protected]
vol. 2, 2015 -
36237

Ciência e Tecnologia de Alimentos (CT)

Pôster
THE USE OF EMERGING TECHNOLOGIES ON ASSISTING WHEY β-LACTOGLOBULIN HYDROLYSIS AIMING LOW-ALLERGENIC INGREDIENTS
Luísa O. L. Rosa ¹
Leda Muzzi ²
Carlos Conte Junior ³
Ana Iraidy S. Brígida ⁴
Caroline Mellinger-Silva ⁵
Lourdes Maria Correa Cabral ⁵
¹ Universidade Federal do Rio de Janeiro
² Universidade Federal Fluminense
³ Departamento de Tecnologia de Alimentos / Faculdade de Veterinária / Universidade Federal Fluminense
⁴ Empresa Brasileira de Pesquisa Agropecuária
⁵ Embrapa Agroindústria de Alimentos / Bolsista produtividade CNPq / EMBRAPA
-
71322

Process Engeineering and Emerging Technologies (ET)

Pôster
ANTIHYPERTENSIVE WHEY-BASED INGREDIENT: SCALING UP THE PROCESS OF PRODUCTION AND REDUCING ITS COSTS
Luísa O. L. Rosa ¹
Nariana Regina Pereira ²
José E. Silva-Santos ²
Ana Iraidy S. Brígida ³
Caroline Mellinger-Silva ⁴
Lourdes Maria Correa Cabral ⁴
¹ Universidade Federal do Rio de Janeiro
² Universidade Federal de Santa Catarina
³ Empresa Brasileira de Pesquisa Agropecuária
⁴ Embrapa Agroindústria de Alimentos / Bolsista produtividade CNPq / EMBRAPA
-
71650

Formulation e processing of food (FP)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Caroline Mellinger-Silva

EFFECT OF HIGH-PRESSURE PROCESSING (HPP) ON PHYSICOCHEMICAL PARAMETERS OF BRAZILIAN SARDINE (SARDINELLA BRASILIENSIS) FILLETS

THE USE OF EMERGING TECHNOLOGIES ON ASSISTING WHEY β-LACTOGLOBULIN HYDROLYSIS AIMING LOW-ALLERGENIC INGREDIENTS

ANTIHYPERTENSIVE WHEY-BASED INGREDIENT: SCALING UP THE PROCESS OF PRODUCTION AND REDUCING ITS COSTS

Co-authors (14)

Rosires Deliza

Amauri Rosenthal

Fabiano Alves de Oliveira

Ana Iraidy S. Brígida

Carlos Conte Junior

Caroline Mellinger-Silva

Lourdes Maria Correa Cabral

Otávio Cabral Neto

Luísa O. L. Rosa

Thayrine Rodrigues Martins

Elisa Helena Rocha Ferreira

Leda Muzzi

Nariana Regina Pereira

José E. Silva-Santos

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