Alline Artigiani Lima Tribst

Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas

Papers (14)

EFFECT OF DYNAMIC HIGH PRESSURE ON PORCINE PEPSIN
Bruno Ricardo de Castro Leite Júnior ¹
Alline Artigiani Lima Tribst ¹
Marcelo Cristianini ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
vol. 1, 2013 -
8496

Science and Food Technology (CT)

Poster
IMPROVEMENTS ON GLUCOSE OXIDASE ACTIVITY USING MULTIPLE PASSES THROUGH HIGH PRESSURE HOMOGENIZING VALVE
Marcelo Cristianini ¹
Alline Artigiani Lima Tribst ¹
Pedro E. D. Augusto ²
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² - / - / -
vol. 1, 2013 -
8502

Science and Food Technology (CT)

Poster
DYNAMIC HIGH PRESSURE ON Rhizomucor miehei PROTEASE
Bruno Ricardo de Castro Leite Júnior ¹
Alline Artigiani Lima Tribst ¹
Marcelo Cristianini ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
vol. 1, 2013 -
8535

Science and Food Technology (CT)

Poster
CHANGES IN CALF RENNET CAUSED BY DYNAMIC HIGH PRESSURE PROCESSING
Bruno Ricardo de Castro Leite Júnior ¹
Alline Artigiani Lima Tribst ¹
Marcelo Cristianini ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
vol. 1, 2013 -
8538

Science and Food Technology (CT)

Poster
INCREASING ENZYMATIC ACTIVITY OF PORCINE PEPSIN USING HIGH ISOSTATIC PRESSURE
LEITE JÚNIOR, B. R. C. ¹
Tribst, A. A. L. ²
CRISTIANINI, M. ¹
¹ Laboratory of Emerging Technology, School of Food Engineering, Department of Food Technology, University of Campinas
² Center of Studies and Research in Food & Laboratory of Emerging Technology, Department of Food Technology, University of Campinas
vol. 2, 2015 -
34505

Ciência e Tecnologia de Alimentos (CT)

Pôster
IMPROVING MILK-CLOTTING CHARACTERISTICS OF BOVINE RENNET USING HIGH ISOSTATIC PRESSURE
LEITE JÚNIOR, B. R. C. ¹
Tribst, A. A. L. ²
CRISTIANINI, M. ¹
¹ Laboratory of Emerging Technology, School of Food Engineering, Department of Food Technology, University of Campinas
² Center of Studies and Research in Food & Laboratory of Emerging Technology, Department of Food Technology, University of Campinas
vol. 2, 2015 -
34510

Ciência e Tecnologia de Alimentos (CT)

Oral
Recombinant chymosin processed by high isostatic pressure improves coagulation step
LEITE JÚNIOR, B. R. C. ¹
Tribst, A. A. L. ²
CRISTIANINI, M. ³
¹ Department of Food Technology - Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas
² Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas
³ Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - Universidade Estadual de Campinas
vol. 2, 2015 -
34703

Ciência e Tecnologia de Alimentos (CT)

Pôster
Comparison between the effects of high isostatic pressure and high pressure homogenization on the muramidase activity of the lysozyme
Tribst, A. A. L. ¹
CRISTIANINI, M. ²
¹ Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas
² Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - Universidade Estadual de Campinas
vol. 2, 2015 -
34704

Ciência e Tecnologia de Alimentos (CT)

Pôster
OPTICAL MICROSCOPY AND PARTICLE SIZE DISTRIBUTION OF PEA STARCH PROCESSED BY HIGH ISOSTATIC PRESSURE
LEITE, T. S. ¹
JESUS, A. L. T. ¹
SCHMIELE, M. ²
Tribst, A. A. L. ³
CRISTIANINI, M. ¹
¹ Department of Food Technology, Emerging Technology Laboratory, School of Food Engineering, University of Campinas
² Department of Food Technology, School of Food Engineering, University of Campinas
³ Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas
vol. 2, 2015 -
35274

Ciência e Tecnologia de Alimentos (CT)

Pôster
EFFECT OF HIGH ISOSTATIC PRESSURE AND DYNAMIC HIGH PRESSURE ON THE MINIMUM INHIBITORY CONCENTRATION OF LYSOZYME
Tribst, A. A. L. ¹
RIBEIRO, L.R. ²
CRISTIANINI, M. ³
¹ Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas
² Departamento de Tecnologia de Alimentos - Faculdade de Ciências Aplicadas - UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS
³ Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - Universidade Estadual de Campinas
vol. 2, 2015 -
35301

Ciência e Tecnologia de Alimentos (CT)

Pôster
High Pressure Processing (HPP) of Pea Starch: Effect on the Gelatinization Properties
LEITE, T. S.
JESUS, A. L. T.
SCHMIELE, M.
Tribst, A. A. L. ¹
CRISTIANINI, M. ²
¹ Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas
² Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - Universidade Estadual de Campinas
vol. 2, 2015 -
35342

Ciência e Tecnologia de Alimentos (CT)

Pôster
IMPACT OF HIGH PRESSURE HOMOGENIZATION AND HIGH ISOSTATIC PRESSURE IN LYSOZYME STABILITY AND IN ITS CRYSTALLINE STRUCTURE
Alline Artigiani Lima Tribst ¹
CAROLINA YUMI TOMINAGA ²
Andrey Fabrício Faim Nascimento ³
Mário Tyago Murakami ⁴
Marcelo Cristianini ⁵
¹ Núcleo de Estudos e Pesquisas em Alimentação / UNICAMP ( Universidade Estadual de Campinas )
² Faculdade de Engenharia de Alimentos / UNICAMP ( Universidade Estadual de Campinas )
³ Laboratório Nacional de Luz Síncrotron
⁴ Laboratório Nacional de Ciência e Tecnologia do Bioetanol
⁵ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
-
64591

Process Engeineering and Emerging Technologies (ET)

Pôster
EFFECT OF FREEZING/ THAWING OF SHEEP MILK IN THE PHYSICO-CHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF YOGURT
Alline Artigiani Lima Tribst ¹
Luma Rossi Ribeiro ²
Miguel Meirelles de Oliveira ³
Bruno Ricardo de Castro Leite Júnior ³
Marcelo Cristianini ⁴
¹ Núcleo de Estudos e Pesquisas em Alimentação / UNICAMP ( Universidade Estadual de Campinas )
² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
³ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
-
64594

Chemical and physicochemical characterization of food (FQ)

Pôster
Effects of High Isostatic Pressure on Dry and Wet Salting of Bovine Meat
Laura Suemitsu ¹
Luma Rossi Ribeiro ²
Leandro Oliveira Joaquim ³
Bruno Ricardo de Castro Leite Júnior ³
Alline Artigiani Lima Tribst ⁴
Marcelo Cristianini ⁵
¹ Universidade Estadual de Campinas
² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
³ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
⁴ Núcleo de Estudos e Pesquisas em Alimentação / UNICAMP ( Universidade Estadual de Campinas )
⁵ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
-
69426

Process Engeineering and Emerging Technologies (ET)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Alline Artigiani Lima Tribst

EFFECT OF DYNAMIC HIGH PRESSURE ON PORCINE PEPSIN

IMPROVEMENTS ON GLUCOSE OXIDASE ACTIVITY USING MULTIPLE PASSES THROUGH HIGH PRESSURE HOMOGENIZING VALVE

DYNAMIC HIGH PRESSURE ON Rhizomucor miehei PROTEASE

CHANGES IN CALF RENNET CAUSED BY DYNAMIC HIGH PRESSURE PROCESSING

INCREASING ENZYMATIC ACTIVITY OF PORCINE PEPSIN USING HIGH ISOSTATIC PRESSURE

IMPROVING MILK-CLOTTING CHARACTERISTICS OF BOVINE RENNET USING HIGH ISOSTATIC PRESSURE

Recombinant chymosin processed by high isostatic pressure improves coagulation step

Comparison between the effects of high isostatic pressure and high pressure homogenization on the muramidase activity of the lysozyme

OPTICAL MICROSCOPY AND PARTICLE SIZE DISTRIBUTION OF PEA STARCH PROCESSED BY HIGH ISOSTATIC PRESSURE

EFFECT OF HIGH ISOSTATIC PRESSURE AND DYNAMIC HIGH PRESSURE ON THE MINIMUM INHIBITORY CONCENTRATION OF LYSOZYME

High Pressure Processing (HPP) of Pea Starch: Effect on the Gelatinization Properties

IMPACT OF HIGH PRESSURE HOMOGENIZATION AND HIGH ISOSTATIC PRESSURE IN LYSOZYME STABILITY AND IN ITS CRYSTALLINE STRUCTURE

EFFECT OF FREEZING/ THAWING OF SHEEP MILK IN THE PHYSICO-CHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF YOGURT

Effects of High Isostatic Pressure on Dry and Wet Salting of Bovine Meat

Co-authors (20)

Marcelo Cristianini

Marcelo Cristianini

Marcelo Cristianini

Marcio Schmiele

Alline Artigiani Lima Tribst

Alline Artigiani Lima Tribst

Bruno Ricardo de Castro Leite Júnior

Bruno Ricardo de Castro Leite Júnior

Thiago Soares Leite

Bruno Ricardo de Castro Leite Júnior

Luma Rossi Ribeiro

Luma Rossi Ribeiro

Miguel Meirelles de Oliveira

ANA LAURA TIBÉRIO DE JESUS

Leandro Oliveira Joaquim

Pedro E. D. Augusto

Laura Suemitsu

CAROLINA YUMI TOMINAGA

Andrey Fabrício Faim Nascimento

Mário Tyago Murakami

Streamline your Scholarly Event