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

ISSN: 2447-2840

Universidade Federal do Tocantins

Romilda Ramos da Silva

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DRYING KINETICS AND MATHEMATICAL MODELING OF BARU MESOCARP (Dipteryx alata Vog.)
Process Engeineering and Emerging Technologies (ET)

Letícia Vieira Emiliano Camargo ¹ ; Luiz Evandro Melo Junior ¹ ; Romilda Ramos da Silva ¹ ; Paulo Cléber Teixeira ¹ ; Abraham Zuniga ¹

¹ Universidade Federal do Tocantins

Cerrado

Effective diffusivity

Page Model

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69909
PHYSICAL-CHEMICAL ANALYSIS OF BARU ALMOND FLOUR (Dipteryx Alata Vog.)
Chemical and physicochemical characterization of food (FQ)

Letícia Vieira Emiliano Camargo ¹ ; Luiz Evandro Melo Junior ¹ ; Romilda Ramos da Silva ¹ ; Paulo Cléber Teixeira ¹ ; Abraham Zuniga ¹

¹ Universidade Federal do Tocantins

Cerrado

nutritional

lipid

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69910
DETERMINATION OF pH AND ACIDITY OF BARU ALMOND FLOUR (Dipteryx Alata Vog).
Chemical and physicochemical characterization of food (FQ)

Romilda Ramos da Silva ¹ ; Luiz Evandro Melo Junior ¹ ; Letícia Vieira Emiliano Camargo ¹ ; Paulo Cléber Teixeira ¹ ; Abraham Zuniga ¹

¹ Universidade Federal do Tocantins

food

Physicochemical

potential

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69928
PHYSICOCHEMICAL CHARACTERIZATION OF CUSTARD APPLE (Annona squamosa L.) SEED
Chemical and physicochemical characterization of food (FQ)

Romilda Ramos da Silva ¹ ; Luiz Evandro Melo Junior ¹ ; Letícia Vieira Emiliano Camargo ¹ ; Paulo Cléber Teixeira ¹ ; Abraham Zuniga ¹

¹ Universidade Federal do Tocantins

seed

Physicochemical

lipids

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69929

Co-authors (4)