Lauro Melo

Department of Biochemical Engineering - School of Chemistry - Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering

Papers (7)

PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF SIX LAMB BREED TYPES RAISED IN BRAZIL
Marco Antonio Trindade ¹
Maria Teresa de Alvarenga Freire ²
Lauro Melo ³
Alessandra Fernandes Rosa ⁴
Carla Alves Monaco Lourenço ²
Celso da Costa Carrer ⁵
¹ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP
² University of São Paulo, College of Animal Science and Food Engineering, Food Engineering Department
³ Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering
⁴ University of São Paulo, College of Animal Science and Food Engineering, Veterinary Medicine Department
⁵ University of São Paulo, College of Animal Science and Food Engineering, Biosystem Engineering Department
vol. 1, 2013 -
9330

Science and Food Technology (CT)

Poster
INFLUENCE OF PARTIALLY DEFFATED BARU FLOUR AND XANTHAN GUM ON THE ACCEPTANCE OF BREADS
Lívia de Lacerda de Oliveira Pineli ¹
Lorena Andrade de Aguiar ²
Lucas Ferreira ¹
Guilherme Oliveira ¹
Lauro Melo ³
¹ Universidade de Brasília
² Universidade de Brasília, Departamento de Nutrição
³ Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering
vol. 1, 2013 -
14102

Science and Food Technology (CT)

Poster
ACCEPTANCE OF READY-TO-DRINK JABUTICABA NECTAR ADDED WITH LYOPHILIZED JUSSARA PULP
Suemitsu, L. ¹
Melo, L. ²
Perrone, D. ³
Monteiro, M. ⁴
Inada, K. ⁵
¹ Universidade Federal do Rio de Janeiro
² Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering
³ UFRJ - Instituto de Química - Universidade Federal do Rio de Janeiro
⁴ Federal University of Rio de Janeiro - Laboratory of Functional Foods
⁵ Instituto de Nutrição Josué de Castro / UFRJ - Universidade Federal do Rio de Janeiro
vol. 2, 2015 -
35424

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster
ANALYSIS OF YOGURTS, WHEY-BASED BEVERAGES AND FERMENTED MILKS LABELS COMPLIANCE TO LEGISLATION AND DIFFERENCES ON THEIR SENSORY PROFILES AND ACCEPTANCE
ARAUJO, C. B.
Juliana S. Farah ¹
Melo, L. ²
¹ UFRJ
² Department of Biochemical Engineering - School of Chemistry - Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering
vol. 2, 2015 -
35958

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster
Do consumers recognize flavors announced on food packages?
Thais Estevão dos Santos ¹
Lauro Melo ²
¹ Universidade Federal do Rio de Janeiro
² Department of Biochemical Engineering / School of Chemistry / Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering
-
66608

Sensory sciences and consumer profile (CS)

Pôster
Importance of consumer segmentation on evaluation of sensory acceptance profiles
Thais Estevão dos Santos ¹
Lauro Melo ²
¹ Universidade Federal do Rio de Janeiro
² Department of Biochemical Engineering / School of Chemistry / Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering
-
66610

Sensory sciences and consumer profile (CS)

Pôster
PREVALÊNCIA DE Salmonella spp. E E. coli EM ALFACE (Lactuca sativa L.) ORGÂNICA E SUA RELAÇÃO COM OS INDICADORES: ENTEROBACTÉRIAS E COLIFORMES TOTAIS.
Thaís Fernandes Justo ¹
Éricson Brito de Souza ¹
Amanda Souza Nunes Monteiro ¹
Lauro Melo ¹
Karen Signori Pereira ¹
¹ Universidade Federal do Rio de Janeiro
-
70740

Food and Health (AS)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Lauro Melo

PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF SIX LAMB BREED TYPES RAISED IN BRAZIL

INFLUENCE OF PARTIALLY DEFFATED BARU FLOUR AND XANTHAN GUM ON THE ACCEPTANCE OF BREADS

ACCEPTANCE OF READY-TO-DRINK JABUTICABA NECTAR ADDED WITH LYOPHILIZED JUSSARA PULP

ANALYSIS OF YOGURTS, WHEY-BASED BEVERAGES AND FERMENTED MILKS LABELS COMPLIANCE TO LEGISLATION AND DIFFERENCES ON THEIR SENSORY PROFILES AND ACCEPTANCE

Do consumers recognize flavors announced on food packages?

Importance of consumer segmentation on evaluation of sensory acceptance profiles

PREVALÊNCIA DE Salmonella spp. E E. coli EM ALFACE (Lactuca sativa L.) ORGÂNICA E SUA RELAÇÃO COM OS INDICADORES: ENTEROBACTÉRIAS E COLIFORMES TOTAIS.

Co-authors (22)

Mariana Monteiro

Marco Antonio Trindade

Daniel Perrone

Karen Signori Pereira

Lauro Melo

Lauro Melo

Maria Teresa de Alvarenga Freire

Carla Alves Monaco Lourenço

Thaís Fernandes Justo

Lívia de Lacerda de Oliveira Pineli

Lorena Andrade de Aguiar

Lucas Ferreira

Laura Suemitsu

Kim Inada

Thais Estevão dos Santos

Éricson Brito de Souza

Amanda Souza Nunes Monteiro

Alessandra Fernandes Rosa

Celso da Costa Carrer

Guilherme Oliveira

Caroline Bernardo Araujo

Juliana Salloum Farah

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