Mayara de Souza Queirós

Papers (5)

EVALUATION OF CUPCAKES MADE WITH BLEND OF WHEAT FLOUR AND BARU NUT FLOUR (DIPTERYX ALATA VOG) WITH REDUCTION OF LIPIDS
Silvia Satie Tuyama ¹
Ana Claudia Varanda Moreira
Camila Paglarini ²
Mayara de Souza Queirós
Yoon Kil Chang
Caroline Joy Steel
¹ Departamento de Alimentos e Nutrição (FEA)
² Departamento de Tecnologia de Alimentos (FEA) / Universidade Federal Rural de Pernambuco, Unidade Acadêmica de Garanhuns / Universidade Federal Rural de Pernambuco
vol. 1, 2013 -
12608

Science and Food Technology (CT)

Poster
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

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Mayara de Souza Queirós

EVALUATION OF CUPCAKES MADE WITH BLEND OF WHEAT FLOUR AND BARU NUT FLOUR (DIPTERYX ALATA VOG) WITH REDUCTION OF LIPIDS

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

Co-authors (11)

Caroline Joy Steel

Camila Paglarini

Yoon Kil Chang

Ana Paula Ribeiro

Mirna Lucia Gigante

Rodolfo Lázaro Soares Viriato

Mayara de Souza Queirós

Silvia Satie Tuyama

Maria Isabel Landim Neves

Ana Claudia Varanda Moreira

Marco Antônio Sundfeld Gama

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