Adma Nadja Ferreira de Melo in Anais do Simpósio Latino Americano de Ciências de Alimentos

Trabalhos 3

DETERMINATION OF PHENOLIC COMPOUNDS IN QUINOA FLOUR AND FLAKES AND IN GLUTEN-FREE QUINOA-BASED COOKIES
Ciência e Tecnologia de Alimentos (CT)

Adma Nadja Ferreira de Melo ¹ ; Alline Souza ; Kassandra Gadelha ² ; Poliana Epaminondas ³ ; Antônio Gouveia ² ; Isabelle Brito ² ; MARCIANE MAGNANI ⁴

¹ Federal University of Paraíba, Department of Food Engineering. ;

² Universidade Federal da Paraiba ;

³ Instituto Federal de Educação, Ciência e Tecnologia ;

⁴ Federal University of Paraíba, Department of Food Engineering

vol. 1, 2013 -
13454
CHARACTERIZATION OF FRENCH-TYPE SALAD DRESSING PREPARED WITH MANNOPROTEIN FROM SPENT BREWER’S YEAST
Ciência e Tecnologia de Alimentos (CT)

Adma Nadja Ferreira de Melo ¹ ; Vilma Barbosa da Silva Araújo ² ; Gilmardes do Nascimento Marques ³ ; Raul J. H. Castro-Gomez ⁴ ; EVANDRO DE SOUZA ⁵ ; MARCIANE MAGNANI ⁶

¹ Federal University of Paraíba, Department of Food Engineering. ;

² Universidade Federal da Paraiba ;

³ Universidade Federal da Paraíba ;

⁴ State University of Londrina ;

⁵ Departamento de Nutrição / CCS ;

⁶ Federal University of Paraíba, Department of Food Engineering

vol. 1, 2013 -
9812
SENSORY EVALUATION OF FRENCH-TYPE SALAD DRESSING PREPARED WITH MANNOPROTEIN FROM SACCHAROMYCES UVARUM TO REPLACE SOY LECITHIN
Ciência e Tecnologia de Alimentos (CT)

Vilma Barbosa da Silva Araújo ¹ ; Adma Nadja Ferreira de Melo ² ; Raul J. H. Castro-Gomez ³ ; Evandro Leite Souza ⁴ ; MARCIANE MAGNANI ⁵

¹ Universidade Federal da Paraiba ;

² Federal University of Paraíba, Department of Food Engineering. ;

³ State University of Londrina ;

⁴ Universidade Federal da Paraíba ;

⁵ Federal University of Paraíba, Department of Food Engineering

vol. 1, 2013 -
9584

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciências de Alimentos

Adma Nadja Ferreira de Melo

DETERMINATION OF PHENOLIC COMPOUNDS IN QUINOA FLOUR AND FLAKES AND IN GLUTEN-FREE QUINOA-BASED COOKIES

CHARACTERIZATION OF FRENCH-TYPE SALAD DRESSING PREPARED WITH MANNOPROTEIN FROM SPENT BREWER’S YEAST

SENSORY EVALUATION OF FRENCH-TYPE SALAD DRESSING PREPARED WITH MANNOPROTEIN FROM SACCHAROMYCES UVARUM TO REPLACE SOY LECITHIN

Coautores(as) (11)

MARCIANE MAGNANI

Evandro Leite Souza

Vilma Barbosa da Silva Araújo

EVANDRO DE SOUZA

Raul J. H. Castro-Gomez

Gilmardes do Nascimento Marques

Alline Souza

Kassandra Gadelha

Poliana Epaminondas

Antônio Gouveia

Isabelle Brito

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