Poliana Mendes de Souza in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 8

USE OF ULTRAVIOLET RADIATION AS A NON-THERMAL DISINFECTION METHOD COMPARED TO CLASSIC PASTEURIZATION IN SOYBEAN WATER EXTRACT
Formulation e processing of food (FP)

Matheus Santana Salvador Pereira ¹ ; Poliana Mendes de Souza ²

¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri ;

² Engenharia de Alimentos / Universidade Federal dos Vales do Jequitinhonha e Mucuri

non-thermal process

new techonology

ultraviolet

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64201
PHYSICOCHEMICAL CHANGES AND SALMONELLA ENTERITIDIS INACTIVATION IN SKIMMED, PARTIAL SKIMMED AND WHOLE MILK TREATED WITH UV-C RADIATION
Formulation e processing of food (FP)

Matheus Santana Salvador Pereira ¹ ; Kássia Héllen Vieira ¹ ; Lucielle Vieira Soares ¹ ; Regiane de Melo ¹ ; Izabela Carvalho Liboreiro ¹ ; Poliana Mendes de Souza ²

¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri ;

² Engenharia de Alimentos / Universidade Federal dos Vales do Jequitinhonha e Mucuri

non-thermal

new techonology

ultraviolet

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64202
DECONTAMINATION OF RAW COW MEAT USING NON THERMAL UV-C TECHNOLOGY
Process Engeineering and Emerging Technologies (ET)

Poliana Mendes de Souza ¹ ; Adnane Beniaich ² ; Kássia Héllen Vieira ¹ ; Matheus Santana Salvador Pereira ¹ ; Eduardo Mendes Ramos ² ; Alcineia de Lemos Souza Ramos ²

¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri ;

² Universidade Federal de Lavras

meat

Conservation

UV-C

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66701
Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid quail egg products
Process Engeineering and Emerging Technologies (ET)

Poliana Mendes de Souza ¹ ; Adnane Beniaich ² ; Kássia Héllen Vieira ¹ ; Matheus Santana Salvador Pereira ¹ ; Eduardo Mendes Ramos ² ; Alcineia de Lemos Souza Ramos ²

¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri ;

² Universidade Federal de Lavras

minimal processing

Non-thermal processing

Liquid quail egg

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66711
PHYSICAL-CHEMICAL CHARACTERIZATION OF BARU ALMOND FLOUR
Chemical and physicochemical characterization of food (FQ)

Lucielle Vieira Soares ¹ ; Miriam Aparecida De Aguilar Santos ² ; Poliana Mendes de Souza ³

¹ Universidade Federal dos Vales do Jequitinhonha e Mucuri ;

² Campus Diamantina / Universidade Federal dos Vales do Jequitinhonha e Mucuri ;

³ Engenharia de Alimentos / Universidade Federal dos Vales do Jequitinhonha e Mucuri

baru

Cerrado fruit

Baru almond flour

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69287

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

Poliana Mendes de Souza

USE OF ULTRAVIOLET RADIATION AS A NON-THERMAL DISINFECTION METHOD COMPARED TO CLASSIC PASTEURIZATION IN SOYBEAN WATER EXTRACT

PHYSICOCHEMICAL CHANGES AND SALMONELLA ENTERITIDIS INACTIVATION IN SKIMMED, PARTIAL SKIMMED AND WHOLE MILK TREATED WITH UV-C RADIATION

DECONTAMINATION OF RAW COW MEAT USING NON THERMAL UV-C TECHNOLOGY

Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid quail egg products

PHYSICAL-CHEMICAL CHARACTERIZATION OF BARU ALMOND FLOUR

Co-authors (10)

Eduardo Mendes Ramos

Alcineia de Lemos Souza Ramos

Kássia Héllen Vieira

Matheus Santana Salvador Pereira

Lucielle Vieira Soares

Regiane de Melo

Miriam Aparecida De Aguilar Santos

Adnane Beniaich

Ana Luísa Castro Pereira Martins

Izabela Carvalho Liboreiro

Publications in other proceedings