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

ISSN: 2447-2840
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Universidade Federal Rural do Semi-Árido

Lucas O. S. Rebouças

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Papers 2
  • Development of functional "coalho" cheese with inulin

    Formulation e processing of food (FP)
    Jovilma M. S. Medeiros 1 ; Maria Carla S. Campêlo 1 ; Maria Rociene Abrantes 1 ; Manuella Rocha 1 ; Lara B. Souza 1 ; Lucas O. S. Rebouças 1 ; Patrícia Lima 1 ; Jean Berg Alves da Silva 1
    1 Universidade Federal Rural do Semi-Árido
    Functional Foods;
    sensorial quality
    Soluble fibers
    -
    71469
  • SHELF LIFE AND CONSUMER PREFERENCE OF CARNE-DE-SOL BEEF PRODUCED WITH DIFFERENT SALT LEVELS

    Formulation e processing of food (FP)
    Maria Carla S. Campêlo 1 ; Jovilma M. S. Medeiros 1 ; Lucas O. S. Rebouças 1 ; Luciana V. A. Figueira 1 ; Maria Rociene Abrantes 1 ; Patrícia Lima 1 ; Jean Berg Alves da Silva 1
    1 Universidade Federal Rural do Semi-Árido
    Salted meat
    Sensorial analysis
    Quality meat
    -
    71496

Co-authors (8)

  • Jean Berg Alves da Silva

    3 publications

  • Jovilma M. S. Medeiros

    2 publications

  • Maria Carla S. Campêlo

    2 publications

  • Maria Rociene Abrantes

    2 publications

  • Patrícia Lima

    2 publications

  • Manuella Rocha

    1 publication

  • Lara B. Souza

    1 publication

  • Luciana V. A. Figueira

    1 publication

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