Mariana Teixeira Costa Machado

School of Food Engineering, University of Campinas, Campinas, SP, Brazil

Papers (5)

FOULING MECHANISMS OF NANOFILTRATION MEMBRANE DURING PILOT-SCALE PURIFICATION OF GALACTOOLIGOSACCHARIDES
M. MICHELON ¹
M. T. C. MACHADO ¹
R. C. KUHN ²
A. L. CARVALHO ³
F. MAUGERI FILHO ¹
¹ School of Food Engineering, University of Campinas, Campinas, SP, Brazil
² Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, RS, Brazil
³ Department of Technology, University of Feira de Santana, Feira de Santana, BA, Brazil
vol. 2, 2015 -
34780

Engenharia de Alimentos (EN)

Pôster
EFFECT OF PROTEIN HYDROLYSIS ON THE ANTIOXIDANT CAPACITY OF BREWER’S SPENT YEAST
Gabriela Vollet Marson ¹
Mariana Teixeira Costa Machado ²
Miriam Dupas Hubinger ¹
¹ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
-
70119

Biochemistry and Biotechnology - food science (BB)

Pôster
LAGER PILSEN AND ENGLISH ALE’S BREWER’S SPENT YEAST: AN ENZYMATIC CELL RUPTURE STUDY
Gabriela Vollet Marson ¹
Mariana Teixeira Costa Machado ²
Miriam Dupas Hubinger ¹
¹ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
-
70120

Biochemistry and Biotechnology - food science (BB)

Pôster
INFLUENCE OF INULIN ADDITION ON PECTIN BEADS PRODUCTION FOR ENCAPSULATION OF ANTHOCYANINS FROM JABUTICABA SKINS EXTRACT
Mariana Teixeira Costa Machado ¹
Ana Gabriela da Silva Carvalho ²
Miriam Dupas Hubinger ²
¹ Departament of Food Technology / Technology Institute / Federal Rural University of Rio de Janeiro
² Departament of Food Engineering / School of Food Engineering / University of Campinas
-
70247

Process Engeineering and Emerging Technologies (ET)

Pôster
COMPARISON OF EXTERNAL AND INTERNAL IONIC GELIFICATION METHOD ON THE DEVELOPMENT OF SACCHAROMYCES CEREVISIAE MICROPARTICLES USING SODIUM ALGINATE
Matheus Augusto Silva Santos ¹
Mariana Teixeira Costa Machado ¹
Maria Ivone Martins Jacintho barbosa ¹
Paula Maria Nascimento de Oliveira ¹
¹ Department of Food Technology/Institute of Technology/ University Federal Rural of Rio de Janeiro – Rio de Janeiro
-
70437

Process Engeineering and Emerging Technologies (ET)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Mariana Teixeira Costa Machado

FOULING MECHANISMS OF NANOFILTRATION MEMBRANE DURING PILOT-SCALE PURIFICATION OF GALACTOOLIGOSACCHARIDES

EFFECT OF PROTEIN HYDROLYSIS ON THE ANTIOXIDANT CAPACITY OF BREWER’S SPENT YEAST

LAGER PILSEN AND ENGLISH ALE’S BREWER’S SPENT YEAST: AN ENZYMATIC CELL RUPTURE STUDY

INFLUENCE OF INULIN ADDITION ON PECTIN BEADS PRODUCTION FOR ENCAPSULATION OF ANTHOCYANINS FROM JABUTICABA SKINS EXTRACT

COMPARISON OF EXTERNAL AND INTERNAL IONIC GELIFICATION METHOD ON THE DEVELOPMENT OF SACCHAROMYCES CEREVISIAE MICROPARTICLES USING SODIUM ALGINATE

Co-authors (11)

Mariana Teixeira Costa Machado

Miriam Dupas Hubinger

Raquel Cristine Kuhn

Gabriela Vollet Marson

Mariano Michelon

Andrea Limoeiro Carvalho

Maria Ivone Martins Jacintho barbosa

Francisco Maugeri Filho

Ana Gabriela da Silva Carvalho

Matheus Augusto Silva Santos

Paula Maria Nascimento de Oliveira

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