Mirelli Bianchin

Department of Chemical / Câmpus de Pato Branco / Universidade Tecnológica Federal do Paraná

Papers (4)

ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF THE ESSENTIAL OIL FROM HERBS BRAZILIAN
Solange Teresinha Carpes ¹
Rafaelly Simionatto Pinheiro ²
Cristiane de Moura ¹
Larissa Máximo Cesário ³
Jacqueline Florio Almeida ⁴
Mirelli Bianchin ⁵
Daiane Pereira ²
INGRIDY SIMONE RIBEIRO CABRAL ⁶
¹ Departamento de Química / Universidade Tecnológica Federal do Paraná
² Câmpus de Pato Branco / Universidade Tecnológica Federal do Paraná
³ Departamento de Química / Câmpus de Pato Branco / Universidade Tecnológica Federal do Paraná
⁴ Universidade Tecnológica Federal do Paraná
⁵ Department of Chemical / Câmpus de Pato Branco / Universidade Tecnológica Federal do Paraná
⁶ Centro de Energia Nuclear na Agricultura / USP
vol. 1, 2013 -
11030

Bioactive Compounds (CB)

Poster
LIPID OXIDATION AND ACCEPTABILITY OF BEEF BURGERS WITH ADDITION OF NATURAL ANTIOXIDANT
HELDT, L. F. S ¹
BIANCHIN, M. ²
ALMEIDA, J. F. ²
LIMA, H. H. C. ²
SCHMIDT, C. A. P ³
CARPES, S. T. ²
¹ Stricto sensu in Chemistry and Biochemistry Technology and Process- Federal Technology University of Paraná - Pato Branco/PR, Brazil
² Chemistry Department , Federal Technology University of Paraná - Pato Branco/PR, Brazil
³ Production Engineering Departament - Federal Technology University of Paraná - Medianeira/PR, Brazil
vol. 2, 2015 -
36264

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster
ANTIOXIDANT ACTIVITY OF ROSEMARY (Rosmarinus officinalis) AND BASIL (Ocimum basilicum) LYOPHILIZED EXTRACTS AND EFFECTS IN PORK SAUSAGES DURING STORAGE
BIANCHIN, M. ¹
ALMEIDA, J. F. ¹
LIMA, H. H. C. ¹
REIS, A. S. ¹
MOURA, C. ¹
PEREIRA, D. ²
HELDT, L. F. S ²
CARPES, S. T. ¹
¹ Chemistry Departament, Federal Technology University of Paraná - Pato Branco/PR, Brazil
² Stricto sensu in Chemistry and Biochemistry Technology and Process- Federal Technology University of Paraná - Pato Branco/PR, Brazil
vol. 2, 2015 -
36269

Ciência e Tecnologia de Alimentos (CT)

Oral
Lyophilized bee pollen extract: a natural antioxidant source to prevent lipid oxidation in sausage
ALMEIDA, J. F. ¹
OVIEDO, M. S. V. P ¹
REIS, A. S. ²
HELDT, L. F. S ²
PEREIRA, D. ³
BIANCHIN, M. ²
MOURA, C. ²
CARPES, S. T. ²
HAMINIUK, C. W. I. ⁴
¹ Federal University of Technology - Paraná (UTFPR),Campo Mourão, PR, Brazil
² Federal University of Technology - Paraná (UTFPR), Pato Branco, PR, Brazil
³ Federal University of Technology - Paraná (UTFPR), Pato Branco, PR, Brazi
⁴ Federal University of Technology - Paraná (UTFPR), Curitiba, PR, Brazil
vol. 2, 2015 -
36319

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Mirelli Bianchin

ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF THE ESSENTIAL OIL FROM HERBS BRAZILIAN

LIPID OXIDATION AND ACCEPTABILITY OF BEEF BURGERS WITH ADDITION OF NATURAL ANTIOXIDANT

ANTIOXIDANT ACTIVITY OF ROSEMARY (Rosmarinus officinalis) AND BASIL (Ocimum basilicum) LYOPHILIZED EXTRACTS AND EFFECTS IN PORK SAUSAGES DURING STORAGE

Lyophilized bee pollen extract: a natural antioxidant source to prevent lipid oxidation in sausage

Co-authors (19)

Jacqueline Florio Almeida

Jacqueline Florio Almeida

Solange Teresinha Carpes

Solange Teresinha Carpes

Cristiane de Moura

Daiane Pereira

Amália Soares dos Reis

Cristiane de Moura

Daiane Pereira

Charles Windson Isidoro Haminiuk

Mirelli Bianchin

INGRIDY SIMONE RIBEIRO CABRAL

Manuel Salvador Vicente Plata Oviedo

Larissa Máximo Cesário

Leila Fernanda Serafini Heldt

Hugo Henrique Carline de Lima

Leila Serafini

Rafaelly Simionatto Pinheiro

Carla A.P Schmidt

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