Lilian Regina Barros Mariutti in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 5

EFFECTS OF THERMAL TREATMENT ON THE OXIDATION OF WHEY PROTEINS
Chemical and physicochemical characterization of food (FQ)

Juliany Cristiny Bordignon ¹ ; Flavia Maria Netto ¹ ; Lilian Regina Barros Mariutti ¹

¹ Universidade Estadual de Campinas

protein oxidation

Whey Protein Isolate

Thermal treatment

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70375
ARE THERE ANY DIFFERENCES AMONG THE PROFILES OF VOLATILE COMPOUNDS FROM DIFFERENT TYPES OF RICE?
Chemical and physicochemical characterization of food (FQ)

Láisa Gomes Dias ¹ ; Lilian Regina Barros Mariutti ² ; Neura Bragagnolo ¹

¹ University of Campinas, Faculty of Food Engineering, Department of Food Science ;

² University of Campinas, Faculty of Food Engineering, Department of Food and Nutrition

SPME

Volatile compounds

Oryza sativa

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70704
OPTIMIZATION OF THE EXTRACTION OF VOLATILE COMPOUNDS FROM AROMATIC RICE BY HS-SPME/GC-MS USING A CENTRAL COMPOSITE ROTATABLE DESIGN
Chemical and physicochemical characterization of food (FQ)

Láisa Gomes Dias ¹ ; Lilian Regina Barros Mariutti ² ; Neura Bragagnolo ¹

¹ University of Campinas, Faculty of Food Engineering, Department of Food Science ;

² University of Campinas, Faculty of Food Engineering, Department of Food and Nutrition

Experimental design

Volatile compounds

2-acetyl-1-pyrroline

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70698
ANIMAL-DERIVED PRODUCTS AS SOURCE OF BIOACCESSIBLE XANTHOPHYLLS
Food and Health (AS)

DANIELE BOBROWSKI RODRIGUES ¹ ; Chureenporn Chitchumroonchokchai ² ; Lilian Regina Barros Mariutti ³ ; Adriana Mercadante ¹ ; Mark L. Failla ²

¹ Departamento de Ciência de Alimentos / Universidade Estadual de Campinas ;

² The Ohio State University ;

³ Universidade Estadual de Campinas

INFOGEST

in vitro bioaccessibility

xanthophylls

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71458
EFEITO DA ALTA PRESSÃO E DA ADIÇÃO DE EXTRATO DE CAFÉ VERDE NO PERFIL DE ÁCIDOS GRAXOS DE CARNE SUÍNA
Chemical and physicochemical characterization of food (FQ)

Suênia Samara Santos Félex ¹ ; Ernane Dos Santos Souza ¹ ; Neura Bragagnolo ¹ ; Lilian Regina Barros Mariutti ¹

¹ Universidade Estadual de Campinas

alta pressão hidrostática

ácidos graxos

Oxidação

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71507

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

Lilian Regina Barros Mariutti

EFFECTS OF THERMAL TREATMENT ON THE OXIDATION OF WHEY PROTEINS

ARE THERE ANY DIFFERENCES AMONG THE PROFILES OF VOLATILE COMPOUNDS FROM DIFFERENT TYPES OF RICE?

OPTIMIZATION OF THE EXTRACTION OF VOLATILE COMPOUNDS FROM AROMATIC RICE BY HS-SPME/GC-MS USING A CENTRAL COMPOSITE ROTATABLE DESIGN

ANIMAL-DERIVED PRODUCTS AS SOURCE OF BIOACCESSIBLE XANTHOPHYLLS

EFEITO DA ALTA PRESSÃO E DA ADIÇÃO DE EXTRATO DE CAFÉ VERDE NO PERFIL DE ÁCIDOS GRAXOS DE CARNE SUÍNA

Co-authors (10)

Neura Bragagnolo

Flavia Maria Netto

Láisa Gomes Dias

Suênia Samara Santos Félex

Ernane Dos Santos Souza

Juliany Cristiny Bordignon

DANIELE BOBROWSKI RODRIGUES

Chureenporn Chitchumroonchokchai

Adriana Mercadante

Mark L. Failla

Publications in other proceedings