Rafael Audino Zambelli in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 5

Influence of waste flour juice blends of pear/apple and tomato power on gluten-free breads quality
Formulation e processing of food (FP)

Rita Monteiro ¹ ; Rafael Audino Zambelli ¹ ; Evellheyn Rebouças Pontes ¹ ; Andrêssa Maria Medeiros Theóphilo Galvão ¹ ; Natália Oliveira ¹

¹ Universidade Federal do Ceará

Functional Ingredients

gluten-free bread

physical parameters

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66790
Canola oil as a coating on bread dough
Formulation e processing of food (FP)

Evellheyn Rebouças Pontes ¹ ; Cinthia Regina da Silva Rebouças ¹ ; Rafael Audino Zambelli ¹ ; Dorasilvia Ferreira Rodrigues Pontes ²

¹ Universidade Federal do Ceará ;

² Departamento de Tecnologia de Alimentos / Universidade Federal do Ceará - UFC

glazing

Fermentation time

Expansion capacity

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69860
DEVELOPMENT A NEW GLOBAL BAKERY TEST FOR BREADS BASED ON CONSUMER ASSESSMENT
Sensory sciences and consumer profile (CS)

Nathan Noguera ¹ ; Rafael Audino Zambelli ¹ ; Andrêssa Maria Medeiros Theóphilo Galvão ¹ ; Dyana Carla ¹ ; Luciana Gama ²

¹ Universidade Federal do Ceará ;

² Universidade Federal Ceará

Bread

Consumer

quality

-
71320
STUDY OF RELATIONSHIP AMONG PHYSICAL, STRUCTURAL AND SENSORY PROPERTIES OF POLYDEXTROSE-AÇAÍ POWDER BREAD MADE FROM FROZEN DOUGH
Formulation e processing of food (FP)

Rafael Audino Zambelli ¹ ; Evellheyn Rebouças Pontes ¹ ; Andrêssa Maria Medeiros Theóphilo Galvão ¹ ; Dorasilvia Ferreira Rodrigues Pontes ² ; Nathan Noguera ¹ ; Dyana Carla ¹

¹ Universidade Federal do Ceará ;

² Departamento de Tecnologia de Alimentos / Universidade Federal do Ceará - UFC

Bread

Functional

quality

-
71352
Avaliação Sensorial de Bebida de Café Adicionada de Suco de Limão com Hortelã (Mentha spicata)
Sensory sciences and consumer profile (CS)

Jéssica Borges ¹ ; Viviane Bezerra ¹ ; Mariana Silva ¹ ; Râmila Paixão ¹ ; Rafael Audino Zambelli ² ; Nathan Noguera ² ; Dyana Carla ²

¹ Universidade Federal Ceará ;

² Universidade Federal do Ceará

análise sensorial

café

Hortelã

-
71365

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

Rafael Audino Zambelli

Influence of waste flour juice blends of pear/apple and tomato power on gluten-free breads quality

Canola oil as a coating on bread dough

DEVELOPMENT A NEW GLOBAL BAKERY TEST FOR BREADS BASED ON CONSUMER ASSESSMENT

STUDY OF RELATIONSHIP AMONG PHYSICAL, STRUCTURAL AND SENSORY PROPERTIES OF POLYDEXTROSE-AÇAÍ POWDER BREAD MADE FROM FROZEN DOUGH

Avaliação Sensorial de Bebida de Café Adicionada de Suco de Limão com Hortelã (Mentha spicata)

Co-authors (13)

Dorasilvia Ferreira Rodrigues Pontes

Andrêssa Maria Medeiros Theóphilo Galvão

Nathan Noguera

Rita Monteiro

Evellheyn Rebouças Pontes

Cinthia Regina da Silva Rebouças

Dyana Carla

Natália Oliveira

Luciana Gama

Jéssica Borges

Viviane Bezerra

Mariana Silva

Râmila Paixão

Publications in other proceedings