Fernanda Vanin in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 5

A case of passion peel fruit flour application for Brazilian development product: it is possible to produce a French bread type?
Formulation e processing of food (FP)

Gabriela Fernandes Coelho Naufal ¹ ; Fernanda Vanin ¹ ; Isadora Savietto de Oliveira ¹

¹ Faculdade de Engenharia de Alimentos / Universidade de São Paulo

moisture content

Fibers

specific volume

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66674
Effect of passion fruit peel flour incorporation into the texture, microstructure and heat transfer mechanisms of French breads.
Formulation e processing of food (FP)

Isadora Savietto de Oliveira ¹ ; Gabriela Fernandes Coelho Naufal ¹ ; Fernanda Vanin ¹

¹ Faculdade de Engenharia de Alimentos / Universidade de São Paulo

Fiber

Internal Microstructure

French Bread

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66680
Obtainment and evaluation of acerola (Malpighia emarginata D.C.) residue flour
Food and Health (AS)

Marcela Perozzi Tedesco ¹ ; Marcela Spatti ¹ ; Fernanda Vanin ¹ ; Rosemary Aparecida de Carvalho ¹

¹ Faculdade de Zootecnia e Engenharia de Alimentos - Universidade de São Paulo, Departamento Engenharia Alimentos, Pirassununga-SP

Industrial waste

Malpighia emarginata DC

antioxidant activity

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70397
DIRECT X SOURDOUGH BREAD PROCESS: EFFECT ON TECHNOLOGICAL PROPERTIES OF FRENCH BREADS.
Formulation e processing of food (FP)

Raíssa Oliveira Luiz ¹ ; Priscila Bredariol ¹ ; Fernanda Vanin ¹

¹ College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga, SP, – São Paulo

French Baguette

Banana Flour

technological quality

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70739
TECHNOLOGICAL FUNCTIONAL PROPERTIES OF CAMU-CAMU RESIDUE FLOUR
Chemical and physicochemical characterization of food (FQ)

Eduardo Chagas ¹ ; Fernanda Vanin ¹ ; Rosemary Aparecida de Carvalho ¹

¹ Faculty of Animal Science and Food Engineering - University of São Paulo, Department of Food Engineering, Pirassununga-SP

Agro-industrial

Waste

Absorption Capacity

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70823

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

Fernanda Vanin

A case of passion peel fruit flour application for Brazilian development product: it is possible to produce a French bread type?

Effect of passion fruit peel flour incorporation into the texture, microstructure and heat transfer mechanisms of French breads.

Obtainment and evaluation of acerola (Malpighia emarginata D.C.) residue flour

DIRECT X SOURDOUGH BREAD PROCESS: EFFECT ON TECHNOLOGICAL PROPERTIES OF FRENCH BREADS.

TECHNOLOGICAL FUNCTIONAL PROPERTIES OF CAMU-CAMU RESIDUE FLOUR

Co-authors (8)

Rosemary Aparecida de Carvalho

Gabriela Fernandes Coelho Naufal

Isadora Savietto de Oliveira

Marcela Perozzi Tedesco

Marcela Spatti

Raíssa Oliveira Luiz

Priscila Bredariol

Eduardo Chagas

Publications in other proceedings