Gerardo Fernandez-Barbero | SLACA | Galoá Proceedings

Universidad de Cádiz

Gerardo Fernandez-Barbero

Papers (3)

EVALUATION OF THE CONTENT OF CAPSAICINOIDS IN CAPSICUM PEPPERS COMMERCIALIZED IN CAMPINAS/SP
Ana Carolina de Aguiar ¹
Janclei Coutinho
Gerardo Fernandez-Barbero ²
Helena Teixeira Godoy
¹ Departamento de Engenharia de Processos / Faculdade de Engenharia Química / Universidade Estadual de Campinas
² Universidad de Cádiz
vol. 1, 2013 -
3816

Science and Food Technology (CT)

Poster
SUPERCRITICAL FLUID EXTRACTION EXTRACTION OF BIQUINHO PEPPER (Capsicum chinense)
Ana Carolina de Aguiar ¹
Philipe dos Santos
Gerardo Fernandez-Barbero ²
¹ Departamento de Engenharia de Processos / Faculdade de Engenharia Química / Universidade Estadual de Campinas
² Universidad de Cádiz
vol. 1, 2013 -
14627

Engenharia de Alimentos (EA)

Poster
Microwave-assisted extraction of anthocyanins in Bacaba (Oenocarpus bacaba Mart.) fruit from the Brazilian Amazon region
Pollyane Ports ¹
Wellington Oliveira ¹
Ceferino Carrera ²
Gerardo Fernandez-Barbero ²
¹ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), CEP 13083-862, Campinas, SP, Brazil.
² Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), P.O. Box 40,11510 Puerto Real, Cádiz, Spain
-
71541

Food and Health (AS)

Pôster

Co-authors (8)