Rebeca Salvador Reyes in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 4

COMPARATIVE STUDY OF THE PHYSICOCHEMICAL CHARACTERISTICS OF CORN OIL (Zea Mays L.) AND SUNFLOWER OIL (Helianthus Annuus L.)
Chemical and physicochemical characterization of food (FQ)

Luz Maria Paucar Menacho ¹ ; Rebeca Salvador Reyes ¹ ; Jhoseline Guillén Sánchez ¹

¹ DEPARTAMENTO DE INGENIERÍA AGROINDUSTRIAL Y AGRÓNOMA / FACULTAD DE INGENIERÍA / UNIVERSIDAD NACIONAL DEL SANTA, PERU

Corn Oil

sunflower oil

HPLC

-
66873
OPTIMIZATION OF THE TIME AND TEMPERATURE OF SCALDING IN THE MANUFACTURE OF HASS AVOCADO PULP USING LOW CALIBER DISCARD FRUITS
Process Engeineering and Emerging Technologies (ET)

Rebeca Salvador Reyes ¹ ; Luz Maria Paucar Menacho ¹

¹ DEPARTAMENTO DE INGENIERÍA AGROINDUSTRIAL Y AGRÓNOMA/ FACULTAD DE INGENIERÍA/ UNIVERSIDAD NACIONAL DEL SANTA

Hass avocado pulp

enzymatic browning

scalding optimization

-
71013
Conservation study of white bread using milk fermented by Lactic Acid Bacteria (LABs)
Formulation e processing of food (FP)

Miriam Canesin ¹ ; Rebeca Salvador Reyes ² ; Jhoseline Guillén Sánchez ² ; Andre Silva ² ; CAROLINE JOY STEEL ² ; Maria Teresa Pedrosa Silva Clerici ²

¹ Department of Food and Nutrition – School of Food Engineering, UNICAMP - Campinas, SP, Brazil ;

² Department of Food Technology - School of Food Engineering, UNICAMP – Campinas, SP, Brazil

bakery

Dairy product

shelf life

-
71229
Milk fermented by lactic acid bacteria as improver of technological characteristics in white bread replacing ingredients and additives
Formulation e processing of food (FP)

Rebeca Salvador Reyes ¹ ; Jhoseline Guillén Sánchez ¹ ; Miriam Canesin ² ; Andre Silva ¹ ; CAROLINE JOY STEEL ¹ ; Maria Teresa Pedrosa Silva Clerici ¹

¹ Department of Food Technology - School of Food Engineering, UNICAMP – Campinas, SP, Brasil ;

² Department of Food and Nutrition - School of Food Engineering, UNICAMP – Campinas, SP, Brasil

bakery

Functional bread

Dairy product

-
71385

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

Rebeca Salvador Reyes

COMPARATIVE STUDY OF THE PHYSICOCHEMICAL CHARACTERISTICS OF CORN OIL (Zea Mays L.) AND SUNFLOWER OIL (Helianthus Annuus L.)

OPTIMIZATION OF THE TIME AND TEMPERATURE OF SCALDING IN THE MANUFACTURE OF HASS AVOCADO PULP USING LOW CALIBER DISCARD FRUITS

Conservation study of white bread using milk fermented by Lactic Acid Bacteria (LABs)

Milk fermented by lactic acid bacteria as improver of technological characteristics in white bread replacing ingredients and additives

Co-authors (6)

Maria Teresa Pedrosa Silva Clerici

CAROLINE JOY STEEL

Jhoseline Guillén Sánchez

Luz Maria Paucar Menacho

Miriam Canesin

Andre Silva