Alline Artigiani Lima Tribst in Anais do Simpósio Latino Americano de Ciências de Alimentos

Trabalhos 7

IMPROVING MILK-CLOTTING CHARACTERISTICS OF BOVINE RENNET USING HIGH ISOSTATIC PRESSURE
Ciência e Tecnologia de Alimentos (CT)

LEITE JÚNIOR, B. R. C. ¹ ; Tribst, A. A. L. ² ; CRISTIANINI, M. ¹

¹ Laboratory of Emerging Technology, School of Food Engineering, Department of Food Technology, University of Campinas ;

² Center of Studies and Research in Food & Laboratory of Emerging Technology, Department of Food Technology, University of Campinas

vol. 2, 2015 -
34510
INCREASING ENZYMATIC ACTIVITY OF PORCINE PEPSIN USING HIGH ISOSTATIC PRESSURE
Ciência e Tecnologia de Alimentos (CT)

LEITE JÚNIOR, B. R. C. ¹ ; Tribst, A. A. L. ² ; CRISTIANINI, M. ¹

¹ Laboratory of Emerging Technology, School of Food Engineering, Department of Food Technology, University of Campinas ;

² Center of Studies and Research in Food & Laboratory of Emerging Technology, Department of Food Technology, University of Campinas

vol. 2, 2015 -
34505
Recombinant chymosin processed by high isostatic pressure improves coagulation step
Ciência e Tecnologia de Alimentos (CT)

LEITE JÚNIOR, B. R. C. ¹ ; Tribst, A. A. L. ² ; CRISTIANINI, M. ³

¹ Department of Food Technology - Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas ;

² Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas ;

³ Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - Universidade Estadual de Campinas

vol. 2, 2015 -
34703
Comparison between the effects of high isostatic pressure and high pressure homogenization on the muramidase activity of the lysozyme
Ciência e Tecnologia de Alimentos (CT)

Tribst, A. A. L. ¹ ; CRISTIANINI, M. ²

¹ Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas ;

² Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - Universidade Estadual de Campinas

vol. 2, 2015 -
34704
OPTICAL MICROSCOPY AND PARTICLE SIZE DISTRIBUTION OF PEA STARCH PROCESSED BY HIGH ISOSTATIC PRESSURE
Ciência e Tecnologia de Alimentos (CT)

LEITE, T. S. ¹ ; JESUS, A. L. T. ¹ ; SCHMIELE, M. ² ; Tribst, A. A. L. ³ ; CRISTIANINI, M. ¹

¹ Department of Food Technology, Emerging Technology Laboratory, School of Food Engineering, University of Campinas ;

² Department of Food Technology, School of Food Engineering, University of Campinas ;

³ Núcleo de Estudos e Pesquisas em Alimentação - Universidade Estadual de Campinas

vol. 2, 2015 -
35274

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

Alline Artigiani Lima Tribst

IMPROVING MILK-CLOTTING CHARACTERISTICS OF BOVINE RENNET USING HIGH ISOSTATIC PRESSURE

INCREASING ENZYMATIC ACTIVITY OF PORCINE PEPSIN USING HIGH ISOSTATIC PRESSURE

Recombinant chymosin processed by high isostatic pressure improves coagulation step

Comparison between the effects of high isostatic pressure and high pressure homogenization on the muramidase activity of the lysozyme

OPTICAL MICROSCOPY AND PARTICLE SIZE DISTRIBUTION OF PEA STARCH PROCESSED BY HIGH ISOSTATIC PRESSURE

Coautores(as) (6)

Marcelo Cristianini

Marcio Schmiele

Bruno Ricardo de Castro Leite Júnior

Thiago Soares Leite

ANA LAURA TIBÉRIO DE JESUS

Luma Rossi Ribeiro

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