Mariana Teixeira Costa Machado in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 4

EFFECT OF PROTEIN HYDROLYSIS ON THE ANTIOXIDANT CAPACITY OF BREWER’S SPENT YEAST
Biochemistry and Biotechnology - food science (BB)

Gabriela Vollet Marson ¹ ; Mariana Teixeira Costa Machado ² ; Miriam Dupas Hubinger ¹

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

² Universidade Estadual de Campinas

yeast protein

enzymatic hydrolysis

protein recovery

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70119
LAGER PILSEN AND ENGLISH ALE’S BREWER’S SPENT YEAST: AN ENZYMATIC CELL RUPTURE STUDY
Biochemistry and Biotechnology - food science (BB)

Gabriela Vollet Marson ¹ ; Mariana Teixeira Costa Machado ² ; Miriam Dupas Hubinger ¹

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

² Universidade Estadual de Campinas

autolysis

protein hydrolysis

protein recovery

-
70120
INFLUENCE OF INULIN ADDITION ON PECTIN BEADS PRODUCTION FOR ENCAPSULATION OF ANTHOCYANINS FROM JABUTICABA SKINS EXTRACT
Process Engeineering and Emerging Technologies (ET)

Mariana Teixeira Costa Machado ¹ ; Ana Gabriela da Silva Carvalho ² ; Miriam Dupas Hubinger ²

¹ Departament of Food Technology / Technology Institute / Federal Rural University of Rio de Janeiro ;

² Departament of Food Engineering / School of Food Engineering / University of Campinas

ionic gelation

polymerization degree

Stability

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70247
COMPARISON OF EXTERNAL AND INTERNAL IONIC GELIFICATION METHOD ON THE DEVELOPMENT OF SACCHAROMYCES CEREVISIAE MICROPARTICLES USING SODIUM ALGINATE
Process Engeineering and Emerging Technologies (ET)

Matheus Augusto Silva Santos ¹ ; Mariana Teixeira Costa Machado ¹ ; Maria Ivone Martins Jacintho barbosa ¹ ; Paula Maria Nascimento de Oliveira ¹

¹ Department of Food Technology/Institute of Technology/ University Federal Rural of Rio de Janeiro – Rio de Janeiro

yeast

PROBIOTIC

Microencapsulation

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70437

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

Mariana Teixeira Costa Machado

EFFECT OF PROTEIN HYDROLYSIS ON THE ANTIOXIDANT CAPACITY OF BREWER’S SPENT YEAST

LAGER PILSEN AND ENGLISH ALE’S BREWER’S SPENT YEAST: AN ENZYMATIC CELL RUPTURE STUDY

INFLUENCE OF INULIN ADDITION ON PECTIN BEADS PRODUCTION FOR ENCAPSULATION OF ANTHOCYANINS FROM JABUTICABA SKINS EXTRACT

COMPARISON OF EXTERNAL AND INTERNAL IONIC GELIFICATION METHOD ON THE DEVELOPMENT OF SACCHAROMYCES CEREVISIAE MICROPARTICLES USING SODIUM ALGINATE

Co-authors (6)

Miriam Dupas Hubinger

Gabriela Vollet Marson

Ana Gabriela da Silva Carvalho

Matheus Augusto Silva Santos

Maria Ivone Martins Jacintho barbosa

Paula Maria Nascimento de Oliveira

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