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

ISSN: 2447-2840

Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP

Débora Parra Baptista

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EFFECT OF LACTOBACILLUS HELVETICUS AND CALCIUM CASEINATE ADDITION ON YOGURT FERMENTATION TIME
Formulation e processing of food (FP)

Flávia Giacometti Cavalheiro ¹ ; Débora Parra Baptista ¹ ; Bruno Domingues Galli ¹ ; Mirna Lucia Gigante ¹

¹ UNICAMP (Universidade Estadual de Campinas )

Yogurt

Lactobacillus helveticus

high protein content

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70250
ELETROPHORETIC PROFILE OF CAMEMBERT TYPE CHEESE: EFFECT OF MILK THERMAL TREATMENT ON PROTEOLYSIS
Chemical and physicochemical characterization of food (FQ)

Bruno Domingues Galli ¹ ; Débora Parra Baptista ¹ ; Flávia Giacometti Cavalheiro ¹ ; Mirna Lucia Gigante ¹

¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

cheese

proteolysis

electrophoresis

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71279
SALT REDUCTION AFFECTS THE RELATIVE INTENSITY OF THE ANTIHYPERTENSIVE PEPTIDE αs1-CN (f1-9) RELEASED DURING PRATO CHEESE RIPENING
Food and Health (AS)

Débora Parra Baptista ¹ ; Francisca Diana da Silva Araújo ² ; Marcos Nogueira Eberlin ² ; Mirna Lucia Gigante ¹

¹ Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP ;

² ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP

bioactive peptide

salt reduction

Prato cheese

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71285

Co-authors (5)