HULDA NOEMI CHAMBI MAMANI | SLACA | Galoá Proceedings

Department of Food Technology, Faculty of Food Engineering, State University of Campinas

HULDA NOEMI CHAMBI MAMANI

Papers (2)

High reduction of water activity and a firmer dehydrated melon obtained with grape juice concentrate as osmotic agent
ARID, J.D. ¹
LIMA, W.C. V. ¹
CHAMBI, H.N.M. ¹
SCHMIDT, F.L. ¹
¹ Department of Food Technology, Faculty of Food Engineering, State University of Campinas
vol. 2, 2015 -
35872

Ciência e Tecnologia de Alimentos (CT)

Pôster
MECHANICAL PROPERTIES AND WATER SORPTION OF THE EDIBLE FILM BASED ON PECTIN AND GRAPE AND JAMBOLAN JUICE
Bianca Souza da Costa ¹
DANIEL CONSUL KASSARDJIAN ²
HULDA NOEMI CHAMBI MAMANI ¹
Flávio Luís Schmidt ³
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Faculdade de Engenharia de Alimentos / UNICAMP ( Universidade Estadual de Campinas )
³ Departamento de Tecnologia de Alimentos / Faculdade de Ciências Aplicadas / Universidade Estadual de Campinas
-
70569

Formulation e processing of food (FP)

Pôster

Co-authors (7)