Mirna Lucia Gigante in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 7

EFFECT OF LACTOBACILLUS HELVETICUS AND CALCIUM CASEINATE ADDITION ON YOGURT FERMENTATION TIME
Formulation e processing of food (FP)

Flávia Giacometti Cavalheiro ¹ ; Débora Parra Baptista ¹ ; Bruno Domingues Galli ¹ ; Mirna Lucia Gigante ¹

¹ UNICAMP (Universidade Estadual de Campinas )

Yogurt

Lactobacillus helveticus

high protein content

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70250
TECHNOLOGICAL PROPERTIES OF PLASTIC LIPID BASES STRUCTURED WITH ANYDROUS MILK FAT AND HIGH OLEIC SUNFLOWER OIL
Chemical and physicochemical characterization of food (FQ)

Rodolfo Lázaro Soares Viriato ¹ ; Mayara de Souza Queirós ¹ ; Marco Antônio Sundfeld Gama ² ; Ana Paula Ribeiro ¹ ; Mirna Lucia Gigante ¹

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

² Empresa Brasileira de Pesquisa Agropecuária - Gado de Leite (Embrapa Gado de Leite)

dairy fat

plant oils

plastic fats

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70563
ANHYDROUS MILK FAT AS A STRUCTURING AGENT OF PLASTIC LIPID BASES: CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM
Chemical and physicochemical characterization of food (FQ)

Rodolfo Lázaro Soares Viriato ¹ ; Mayara de Souza Queirós ¹ ; Ana Paula Ribeiro ¹ ; Mirna Lucia Gigante ¹

¹ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

milk fat

physical properties

plastic fats

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70564
CALIBRATION MODEL DEVELOPMENT FOR PREDICTION OF HARDNESS OF LIPID BASES
Chemical and physicochemical characterization of food (FQ)

Mayara de Souza Queirós ¹ ; Rodolfo Lázaro Soares Viriato ² ; Ana Paula Ribeiro ³ ; Mirna Lucia Gigante ¹

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

² Universidade Estadual de Campinas ;

³ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

partial least squares regression

milk fat

physical properties

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70572
STABILITY OF NANOPARTICLES USING A MODEL LIPID SYSTEM AND WHEY PROTEINS AS EMULSIFIER
Chemical and physicochemical characterization of food (FQ)

Mayara de Souza Queirós ¹ ; Rodolfo Lázaro Soares Viriato ² ; Maria Isabel Landim Neves ² ; Ana Paula Ribeiro ³ ; Mirna Lucia Gigante ¹

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

² Universidade Estadual de Campinas ;

³ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

Lipid nanoparticles

Physical stability

Central Composite Rotatable Design

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70575

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

Mirna Lucia Gigante

EFFECT OF LACTOBACILLUS HELVETICUS AND CALCIUM CASEINATE ADDITION ON YOGURT FERMENTATION TIME

TECHNOLOGICAL PROPERTIES OF PLASTIC LIPID BASES STRUCTURED WITH ANYDROUS MILK FAT AND HIGH OLEIC SUNFLOWER OIL

ANHYDROUS MILK FAT AS A STRUCTURING AGENT OF PLASTIC LIPID BASES: CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM

CALIBRATION MODEL DEVELOPMENT FOR PREDICTION OF HARDNESS OF LIPID BASES

STABILITY OF NANOPARTICLES USING A MODEL LIPID SYSTEM AND WHEY PROTEINS AS EMULSIFIER

Co-authors (10)

Ana Paula Ribeiro

Rodolfo Lázaro Soares Viriato

Mayara de Souza Queirós

Débora Parra Baptista

Marcos Nogueira Eberlin

Flávia Giacometti Cavalheiro

Bruno Domingues Galli

Maria Isabel Landim Neves

Marco Antônio Sundfeld Gama

Francisca Diana da Silva Araújo

Publications in other proceedings