Daiane Pereira in Anais do Simpósio Latino Americano de Ciências de Alimentos

Trabalhos 4

ASSESSMENT OF PROPOLIS CO-PRODUCT MICROENCAPSULATED EXTRACT BY SPRAY DRYER AND THE EFFECT IN MEAT BURGER DURING ITS PROCESSING AND STORAGE
Química e Análise de Alimentos e Análise Sensorial (QA)

REIS, A. S. ¹ ; MOURA, C. ¹ ; SILVA, L. D. ¹ ; PEREIRA, D. ¹ ; TAVARES, R. A. W. ¹ ; ALMEIDA, J. F. ² ; OVIEDO, M. S. V. P ² ; CARPES, S. T. ¹

¹ Universidade Tecnológica Federal do Paraná (UTFPR), Campus Pato Branco/PR ;

² Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mourão/PR

vol. 2, 2015 -
36213
ANTIMICROBIAL ACTIVITY OF THE ETHANOLIC EXTRACT FROM Quassia amara, Solanum sciadostylis AND Artemisia annua ON GRAM NEGATIVE BACTERIAL
Microbiologia de Alimentos (MI)

REIS, A. S. ¹ ; MOURA, C. ¹ ; PEREIRA, D. ¹ ; SILVA, L. D. ¹ ; TAVARES, R. A. W. ¹ ; ALMEIDA, J. F. ² ; CABRAL, I. S. R. ³ ; IGNOATO, M. C. ¹ ; CARPES, S. T. ¹

¹ Universidade Tecnológica Federal do Paraná (UTFPR), Campus Pato Branco/PR ;

² Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mourão/PR ;

³ Universidade Federal de Lavras, Departamento de Fitopatologia - Lavras/MG

vol. 2, 2015 -
36210
ANTIOXIDANT ACTIVITY OF ROSEMARY (Rosmarinus officinalis) AND BASIL (Ocimum basilicum) LYOPHILIZED EXTRACTS AND EFFECTS IN PORK SAUSAGES DURING STORAGE
Ciência e Tecnologia de Alimentos (CT)

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
Lyophilized bee pollen extract: a natural antioxidant source to prevent lipid oxidation in sausage
Química e Análise de Alimentos e Análise Sensorial (QA)

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

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

Daiane Pereira

ASSESSMENT OF PROPOLIS CO-PRODUCT MICROENCAPSULATED EXTRACT BY SPRAY DRYER AND THE EFFECT IN MEAT BURGER DURING ITS PROCESSING AND STORAGE

ANTIMICROBIAL ACTIVITY OF THE ETHANOLIC EXTRACT FROM Quassia amara, Solanum sciadostylis AND Artemisia annua ON GRAM NEGATIVE BACTERIAL

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

Coautores(as) (14)

Jacqueline Florio Almeida

Solange Teresinha Carpes

Amália Soares dos Reis

Cristiane de Moura

Manuel Salvador Vicente Plata Oviedo

Mirelli Bianchin

Letícia Dangui da Silva

Renan Augusto Weschenfelder Tavares

Hugo Henrique Carline de Lima

Leila Fernanda Serafini Heldt

INGRIDY SIMONE RIBEIRO CABRAL

Marlene Capelin Ignoato

Leila Serafini

Charles Windson Isidoro Haminiuk

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