Mirna Lucia Gigante

Departamento de Tecnologia de Alimentos - Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas (Unicamp)

Papers (8)

CHARACTERIZATION OF ANHYDROUS MILK FAT FRACTIONS OBTAINED BY THERMAL FRACTIONATION PROCESS
QUEIROS, M. S. ¹
Grimaldi, R. ¹
GIGANTE, M.L. ¹
¹ Departamento de Tecnologia de Alimentos - Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas (Unicamp)
vol. 2, 2015 -
35086

Ciência e Tecnologia de Alimentos (CT)

Pôster
EFFECT OF LACTOBACILLUS HELVETICUS AND CALCIUM CASEINATE ADDITION ON YOGURT FERMENTATION TIME
Flávia Giacometti Cavalheiro ¹
Débora Parra Baptista ¹
Bruno Domingues Galli ¹
Mirna Lucia Gigante ¹
¹ UNICAMP (Universidade Estadual de Campinas )
-
70250

Formulation e processing of food (FP)

Pôster
TECHNOLOGICAL PROPERTIES OF PLASTIC LIPID BASES STRUCTURED WITH ANYDROUS MILK FAT AND HIGH OLEIC SUNFLOWER OIL
Rodolfo Lázaro Soares Viriato ¹
Mayara de Souza Queirós ¹
Marco Antônio Sundfeld Gama ²
Ana Paula Ribeiro ¹
Mirna Lucia Gigante ¹
¹ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Empresa Brasileira de Pesquisa Agropecuária - Gado de Leite (Embrapa Gado de Leite)
-
70563

Chemical and physicochemical characterization of food (FQ)

Pôster
ANHYDROUS MILK FAT AS A STRUCTURING AGENT OF PLASTIC LIPID BASES: CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM
Rodolfo Lázaro Soares Viriato ¹
Mayara de Souza Queirós ¹
Ana Paula Ribeiro ¹
Mirna Lucia Gigante ¹
¹ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
-
70564

Chemical and physicochemical characterization of food (FQ)

Pôster
CALIBRATION MODEL DEVELOPMENT FOR PREDICTION OF HARDNESS OF LIPID BASES
Mayara de Souza Queirós ¹
Rodolfo Lázaro Soares Viriato ²
Ana Paula Ribeiro ³
Mirna Lucia Gigante ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
³ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
-
70572

Chemical and physicochemical characterization of food (FQ)

Pôster
STABILITY OF NANOPARTICLES USING A MODEL LIPID SYSTEM AND WHEY PROTEINS AS EMULSIFIER
Mayara de Souza Queirós ¹
Rodolfo Lázaro Soares Viriato ²
Maria Isabel Landim Neves ²
Ana Paula Ribeiro ³
Mirna Lucia Gigante ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
³ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
-
70575

Chemical and physicochemical characterization of food (FQ)

Pôster
ELETROPHORETIC PROFILE OF CAMEMBERT TYPE CHEESE: EFFECT OF MILK THERMAL TREATMENT ON PROTEOLYSIS
Bruno Domingues Galli ¹
Débora Parra Baptista ¹
Flávia Giacometti Cavalheiro ¹
Mirna Lucia Gigante ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
-
71279

Chemical and physicochemical characterization of food (FQ)

Pôster
SALT REDUCTION AFFECTS THE RELATIVE INTENSITY OF THE ANTIHYPERTENSIVE PEPTIDE αs1-CN (f1-9) RELEASED DURING PRATO CHEESE RIPENING
Débora Parra Baptista ¹
Francisca Diana da Silva Araújo ²
Marcos Nogueira Eberlin ²
Mirna Lucia Gigante ¹
¹ Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP
² ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP
-
71285

Food and Health (AS)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Mirna Lucia Gigante

CHARACTERIZATION OF ANHYDROUS MILK FAT FRACTIONS OBTAINED BY THERMAL FRACTIONATION PROCESS

EFFECT OF LACTOBACILLUS HELVETICUS AND CALCIUM CASEINATE ADDITION ON YOGURT FERMENTATION TIME

TECHNOLOGICAL PROPERTIES OF PLASTIC LIPID BASES STRUCTURED WITH ANYDROUS MILK FAT AND HIGH OLEIC SUNFLOWER OIL

ANHYDROUS MILK FAT AS A STRUCTURING AGENT OF PLASTIC LIPID BASES: CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM

CALIBRATION MODEL DEVELOPMENT FOR PREDICTION OF HARDNESS OF LIPID BASES

STABILITY OF NANOPARTICLES USING A MODEL LIPID SYSTEM AND WHEY PROTEINS AS EMULSIFIER

ELETROPHORETIC PROFILE OF CAMEMBERT TYPE CHEESE: EFFECT OF MILK THERMAL TREATMENT ON PROTEOLYSIS

SALT REDUCTION AFFECTS THE RELATIVE INTENSITY OF THE ANTIHYPERTENSIVE PEPTIDE αs1-CN (f1-9) RELEASED DURING PRATO CHEESE RIPENING

Co-authors (13)

Ana Paula Ribeiro

Mirna Lucia Gigante

Marcos Nogueira Eberlin

Rodolfo Lázaro Soares Viriato

Mayara de Souza Queirós

Renato Grimaldi

Débora Parra Baptista

Maria Isabel Landim Neves

Mayara de Souza Queiros

Flávia Giacometti Cavalheiro

Bruno Domingues Galli

Marco Antônio Sundfeld Gama

Francisca Diana da Silva Araújo

Streamline your Scholarly Event