Fernanda Thaís Vieira Rubio in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 4

Physicochemical, chemical and functional characterization of the flour produced from pumpkin processing byproduct
Chemical and physicochemical characterization of food (FQ)

Priscilla Magalhães de Lima ¹ ; Fernanda Thaís Vieira Rubio ² ; Carmen Sílvia Favaro Trindade ³

¹ Faculdade de Engenharia de Alimentos / Universidade de São Paulo ;

² Universidade Tecnológica Federal do Paraná ;

³ FZEA - USP

Pumpkin byproduct

functional properties

Composition flour

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70804
Chemical characterization and antioxidant potential of teff grains (Eragrostis tef) cultivated in Brasil
Chemical and physicochemical characterization of food (FQ)

Franciele Leila Giopato Viell ¹ ; Fernanda Thaís Vieira Rubio ² ; Valquiria Maeda Rojas ³ ; Mirian Sousdaleff Laczkowski ¹ ; Evandro Bona ² ; Makoto Matsushita ⁴

¹ Programa de Pós-Graduação em Ciência de Alimentos / Unversidade Estadual de Maringá ;

² Universidade Tecnológica Federal do Paraná ;

³ Programa de Pós-Graduação em Tecnologia de Alimentos / Câmpus de Campo Mourão / Universidade Tecnológica Federal do Paraná ;

⁴ Universidade Estadual de Maringá

Free-gluten cereals

mineral composition

Antioxidant capacity

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70819
Waste beer yeast enriched with anthocyanins extracted from jabuticaba (Myrciaria cauliflora) peels: a biosorption study
Process Engeineering and Emerging Technologies (ET)

Fernanda Thaís Vieira Rubio ¹ ; Giselle Maria Maciel ² ; Charles Windson Isidoro Haminiuk ³

¹ Universidade de São Paulo/Pós-Graduação em Engenharia de Alimentos ;

² Universidade Tecnológica Federal do Paraná ;

³ Universidade Federal do Paraná

biomass

Bioactive compounds

adsorption

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71539
Effects of a simulated gastrointestinal digestion on total phenolic compounds content and antioxidant activity of grape pomaces extracts
Biochemistry and Biotechnology - food science (BB)

Fernanda Thaís Vieira Rubio ¹ ; Giselle Maria Maciel ² ; Charles Windson Isidoro Haminiuk ³

¹ Universidade de São Paulo/Pós-Graduação em Engenharia de Alimentos ;

² Universidade Tecnológica Federal do Paraná ;

³ Universidade Federal do Paraná

in vitro digestion

Food Analysis

Bioavailability

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71827

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

Fernanda Thaís Vieira Rubio

Physicochemical, chemical and functional characterization of the flour produced from pumpkin processing byproduct

Chemical characterization and antioxidant potential of teff grains (Eragrostis tef) cultivated in Brasil

Waste beer yeast enriched with anthocyanins extracted from jabuticaba (Myrciaria cauliflora) peels: a biosorption study

Effects of a simulated gastrointestinal digestion on total phenolic compounds content and antioxidant activity of grape pomaces extracts

Co-authors (9)

Evandro Bona

Makoto Matsushita

Carmen Sílvia Favaro Trindade

Franciele Leila Giopato Viell

Valquiria Maeda Rojas

Mirian Sousdaleff Laczkowski

Charles Windson Isidoro Haminiuk

Priscilla Magalhães de Lima

Giselle Maria Maciel

Publications in other proceedings