Marcelo Cristianini in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 12

IMPACT OF HIGH PRESSURE HOMOGENIZATION AND HIGH ISOSTATIC PRESSURE IN LYSOZYME STABILITY AND IN ITS CRYSTALLINE STRUCTURE
Process Engeineering and Emerging Technologies (ET)

Alline Artigiani Lima Tribst ¹ ; CAROLINA YUMI TOMINAGA ² ; Andrey Fabrício Faim Nascimento ³ ; Mário Tyago Murakami ⁴ ; Marcelo Cristianini ⁵

¹ Núcleo de Estudos e Pesquisas em Alimentação / UNICAMP ( Universidade Estadual de Campinas ) ;

² Faculdade de Engenharia de Alimentos / UNICAMP ( Universidade Estadual de Campinas ) ;

³ Laboratório Nacional de Luz Síncrotron ;

⁴ Laboratório Nacional de Ciência e Tecnologia do Bioetanol ;

⁵ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

High Isostatic pressure

High pressure homogenization

lysozyme

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64591
EFFECT OF FREEZING/ THAWING OF SHEEP MILK IN THE PHYSICO-CHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF YOGURT
Chemical and physicochemical characterization of food (FQ)

Alline Artigiani Lima Tribst ¹ ; Luma Rossi Ribeiro ² ; Miguel Meirelles de Oliveira ³ ; Bruno Ricardo de Castro Leite Júnior ³ ; Marcelo Cristianini ⁴

¹ Núcleo de Estudos e Pesquisas em Alimentação / UNICAMP ( Universidade Estadual de Campinas ) ;

² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

³ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

Sheep milk

Yogurt

Frozen milk

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64594
EFFECT OF HIGH PRESSURE HOMOGENIZATION ON THE ACTIVITY AND STABILITY OF A PROTEASE FROM Bacillus licheniformis LBA 46
Process Engeineering and Emerging Technologies (ET)

Jessika Gonçalves dos Santos ¹ ; Marcelo Cristianini ² ; Hélia Harumi Sato ¹

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

² Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

Protease

homogenization

inactivation

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69382
Effects of High Isostatic Pressure on Dry and Wet Salting of Bovine Meat
Process Engeineering and Emerging Technologies (ET)

Laura Suemitsu ¹ ; Luma Rossi Ribeiro ² ; Leandro Oliveira Joaquim ³ ; Bruno Ricardo de Castro Leite Júnior ³ ; Alline Artigiani Lima Tribst ⁴ ; Marcelo Cristianini ⁵

¹ Universidade Estadual de Campinas ;

² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

³ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

⁴ Núcleo de Estudos e Pesquisas em Alimentação / UNICAMP ( Universidade Estadual de Campinas ) ;

⁵ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

high pressure processing

Diffusion

dried meat

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69426
The inactivation of Polyphenol oxidase (PPO) on viscous CMC Solution: Comparison between Ohmic Heating and Conventional Heating.
Process Engeineering and Emerging Technologies (ET)

Thiago Soares Leite ¹ ; Chaminda Samaranayake ² ; Sudhir Sastry ³ ; Marcelo Cristianini ⁴

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

² The Ohio State University ;

³ The Ohio State University, Department of Food, Agricultural and Biological Engineering ;

⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

Ohmic Heating

Enzyme inactivation

Tyrosinase

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69869

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

Marcelo Cristianini

IMPACT OF HIGH PRESSURE HOMOGENIZATION AND HIGH ISOSTATIC PRESSURE IN LYSOZYME STABILITY AND IN ITS CRYSTALLINE STRUCTURE

EFFECT OF FREEZING/ THAWING OF SHEEP MILK IN THE PHYSICO-CHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF YOGURT

EFFECT OF HIGH PRESSURE HOMOGENIZATION ON THE ACTIVITY AND STABILITY OF A PROTEASE FROM Bacillus licheniformis LBA 46

Effects of High Isostatic Pressure on Dry and Wet Salting of Bovine Meat

The inactivation of Polyphenol oxidase (PPO) on viscous CMC Solution: Comparison between Ohmic Heating and Conventional Heating.

Co-authors (23)

Hélia Harumi Sato

Marise Aparecida Rodrigues Pollonio

Camila Paglarini

Vitor Andre Silva Vidal

Thiago Soares Leite

Alline Artigiani Lima Tribst

Luma Rossi Ribeiro

Bruno Ricardo de Castro Leite Júnior

Jessika Gonçalves dos Santos

Leandro Oliveira Joaquim

Sudhir Sastry

Gerlândia Pereira

Flávio L. Schmidt

Helena Bolini

Renata Nascimento

CAROLINA YUMI TOMINAGA

Andrey Fabrício Faim Nascimento

Mário Tyago Murakami

Miguel Meirelles de Oliveira

Laura Suemitsu

Chaminda Samaranayake

Taras Pyatkovskiy

ANA LAURA TIBÉRIO DE JESUS

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