Weber Robazza

Food Engineering Department, Santa Catarina State University, Pinhalzinho, Brazil

Papers (4)

Evaluation of ascorbic acid degradation kinetics in orange juices stored at different conditions
Vanessa Gomes do Amaral ¹
Gabriella Bristott ¹
Weber Robazza ²
ALESSANDRO CAZONATTO GALVÃO ³
Gilmar de Almeida Gomes ⁴
¹ Universidade do Estado de Santa Catarina
² Food Engineering Department, Santa Catarina State University, Pinhalzinho, Brazil
³ DEPARTAMENTO DE ENGENHARIA DE ALIMENTOS, UNIVERSIDADE DO ESTADO DE SANTA CATARINA - UDESC
⁴ Food Engineering Department, Santa Catarina State University
vol. 1, 2013 -
12701

Chemistry (QA)

Poster
Modeling of the inhibition of Listeria monocytogenes by Enterococcus faecium
Sheffas Mangoni Bigolin ¹
Taiz Minetto ¹
Gabriela Martarello ²
Liziane Schittler ³
ALESSANDRO CAZONATTO GALVÃO ⁴
Gilmar de Almeida Gomes ⁵
Weber Robazza ³
¹ Food Engineering Departament, Santa Catarina State University, Pinhalzinho, Brazil.
² UDESC
³ Food Engineering Department, Santa Catarina State University, Pinhalzinho, Brazil
⁴ DEPARTAMENTO DE ENGENHARIA DE ALIMENTOS, UNIVERSIDADE DO ESTADO DE SANTA CATARINA - UDESC
⁵ Food Engineering Department, Santa Catarina State University
vol. 1, 2013 -
12800

Engenharia de Alimentos (EA)

Poster
A META-ANALYSIS OF THE EFFECT OF DIFFERENT ESSENTIAL OILS ON SALMONELLA, LISTERIA MONOCYTOGENES AND LACTIC ACID BACTERIA INACTIVATION IN MEAT PRODUCTS
Vinicius Badia ¹
Tatiane Milkievicz ¹
Daniel Longhi ²
ALESSANDRO CAZONATTO GALVÃO ³
Weber Robazza ⁴
¹ Universidade do Estado de Santa Catarina
² Universidade Federal do Paraná
³ DEPARTAMENTO DE ENGENHARIA DE ALIMENTOS E ENGENHARIA QUÍMICA / Centro de Educação Superior do Oeste / Universidade do Estado de Santa Catarina
⁴ Departamento de Engenharia de Alimentos / Centro de Educação Superior do Oeste / Universidade do Estado de Santa Catarina
-
71178

Food and Health (AS)

Pôster
MODELING THE GROWTH OF SALMONELLA IN CHICKEN MEAT SUBJECTED TO AN ABRUPT SHIFT IN TEMPERATURE
Tatiane Milkievicz ¹
Vinicius Badia ¹
Daniel Longhi ²
ALESSANDRO CAZONATTO GALVÃO ³
Weber Robazza ⁴
¹ Universidade do Estado de Santa Catarina
² Universidade Federal do Paraná
³ DEPARTAMENTO DE ENGENHARIA DE ALIMENTOS E ENGENHARIA QUÍMICA / Centro de Educação Superior do Oeste / Universidade do Estado de Santa Catarina
⁴ Departamento de Engenharia de Alimentos / Centro de Educação Superior do Oeste / Universidade do Estado de Santa Catarina
-
71187

Food and Health (AS)

Oral

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Weber Robazza

Evaluation of ascorbic acid degradation kinetics in orange juices stored at different conditions

Modeling of the inhibition of Listeria monocytogenes by Enterococcus faecium

A META-ANALYSIS OF THE EFFECT OF DIFFERENT ESSENTIAL OILS ON SALMONELLA, LISTERIA MONOCYTOGENES AND LACTIC ACID BACTERIA INACTIVATION IN MEAT PRODUCTS

MODELING THE GROWTH OF SALMONELLA IN CHICKEN MEAT SUBJECTED TO AN ABRUPT SHIFT IN TEMPERATURE

Co-authors (13)

ALESSANDRO CAZONATTO GALVÃO

ALESSANDRO CAZONATTO GALVÃO

Weber Robazza

Vinicius Badia

Gilmar de Almeida Gomes

Tatiane Milkievicz

Daniel Longhi

Vanessa Gomes do Amaral

Gabriella Bristott

Sheffas Mangoni Bigolin

Taiz Minetto

Gabriela Martarello

Liziane Schittler

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