Thays Raphaela Gonçalves in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 5

ANTIOXIDANT EVALUATION THROUGHT CHEMOMETRICS TOOLS: A CASE STUDY WITH CURCUMIN POWDER
Chemical and physicochemical characterization of food (FQ)

Mirian Sousdaleff Laczkowski ¹ ; Thays Raphaela Gonçalves ² ; Paulo Henrique Março ³ ; Patricia Valderrama ⁴ ; Makoto Matsushita ²

¹ Programa de Pós-Graduação em Ciência de Alimentos / Unversidade Estadual de Maringá ;

² Universidade Estadual de Maringá ;

³ Food Engeneering and Technology / Universidade Tecnológica Federal do Paraná ;

⁴ Departamento Acadêmico de Alimentos / Universidade Tecnológica Federal do Paraná

curcumin

Spectroscopy

Chemometric

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70956
MULTI-BLOCK DATA ANALYSIS USING COMDIM FOR THE EVALUATION OF FLOURS BY NIR SPECTROSCOPY AND TEXTUROMETER
Chemical and physicochemical characterization of food (FQ)

Letícia Caroline Dubinski de Farias Pinelli ¹ ; Ranielly Cremonini ² ; Thays Raphaela Gonçalves ³ ; Makoto Matsushita ⁴ ; Thaysa Fernandes Moya Moreira ⁵ ; Fernanda Vitória Leimann ⁶ ; Paulo Henrique Março ⁷ ; Patricia Valderrama ⁷

¹ Post-Graduation Program in Technological Innovation (PPGIT) – Universidade Tecnológica Federal do Paraná (UTFPR) ;

² Chemistry Department – Universidade Tecnológica Federal do Paraná (UTFPR) ;

³ Post-Graduation Program in Chemistry (PQU) – Universidade Estadual de Maringá (UEM) ;

⁴ PQU – Universidade Estadual de Maringá (UEM) ;

⁵ Post-Graduation Program in Food Technology (PPGTA) – Universidade Tecnológica Federal do Paraná (UTFPR) ;

⁶ PPGTA - Universidade Tecnológica Federal do Paraná (UTFPR) ;

⁷ PPGTA and PPGIT – Universidade Tecnológica Federal do Paraná (UTFPR)

Comdim

Flour

Chemometrics

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71161
EVALUATION OF BRAZILIAN MONOVARIETAL EXTRA VIRGIN OLIVE OILS BY DIGITAL IMAGES AND INDEPENDENT COMPONENT ANALYSIS
Chemical and physicochemical characterization of food (FQ)

Thays Raphaela Gonçalves ¹ ; Larissa Naida Rosa ² ; Paulo Henrique Março ³ ; Patricia Valderrama ³ ; Makoto Matsushita ⁴

¹ Post-Graduation Program in Chemistry (PQU) – Universidade Estadual de Maringá (UEM) ;

² Post-Graduation Program in Food Science (PPC) – Universidade Estadual de Maringá (UEM) ;

³ Post-Graduation Program in Food Technology (PPGTA) and Post-Graduation Program in Technological Innovation (PPGIT) – Universidade Tecnológica Federal do Paraná (UTFPR) ;

⁴ Post-Graduation Program in Chemistry (PQU) and Post-Graduation Program in Food Science (PPC) – Universidade Estadual de Maringá (UEM)

Extra Virgin Olive Oil

Digital Images

Chemometrics

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71259
CORRELATION BETWEEN UTRAVIOLET-VISIBLE AND NEAR INFRARED SPECTROSCOPY IN THE CHARACTERIZATION OF COTTON OIL SUBJECTED TO FRYING CYCLES
Chemical and physicochemical characterization of food (FQ)

Rhayanna Gonçalves ¹ ; Thays Raphaela Gonçalves ² ; Larissa Naida Rosa ² ; Makoto Matsushita ² ; Paulo Henrique Março ³ ; Patricia Valderrama ¹

¹ Departamento Acadêmico de Alimentos / Universidade Tecnológica Federal do Paraná ;

² Universidade Estadual de Maringá ;

³ Food Engeneering and Technology / Universidade Tecnológica Federal do Paraná

Cotton oil

Tocopherol

Oxidation products

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71476
THERMAL EVALUATION OF RICE OIL BY SPECTROSCOPY AND CHEMOMETRICS
Chemical and physicochemical characterization of food (FQ)

Larissa Naida Rosa ¹ ; Thays Raphaela Gonçalves ¹ ; Makoto Matsushita ¹ ; Paulo Henrique Março ² ; Patricia Valderrama ³

¹ Universidade Estadual de Maringá ;

² Food Engeneering and Technology / Universidade Tecnológica Federal do Paraná ;

³ Departamento Acadêmico de Alimentos / Universidade Tecnológica Federal do Paraná

γ-oryzanol

Tocopherol

Oxidation products

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71488

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

Thays Raphaela Gonçalves

ANTIOXIDANT EVALUATION THROUGHT CHEMOMETRICS TOOLS: A CASE STUDY WITH CURCUMIN POWDER

MULTI-BLOCK DATA ANALYSIS USING COMDIM FOR THE EVALUATION OF FLOURS BY NIR SPECTROSCOPY AND TEXTUROMETER

EVALUATION OF BRAZILIAN MONOVARIETAL EXTRA VIRGIN OLIVE OILS BY DIGITAL IMAGES AND INDEPENDENT COMPONENT ANALYSIS

CORRELATION BETWEEN UTRAVIOLET-VISIBLE AND NEAR INFRARED SPECTROSCOPY IN THE CHARACTERIZATION OF COTTON OIL SUBJECTED TO FRYING CYCLES

THERMAL EVALUATION OF RICE OIL BY SPECTROSCOPY AND CHEMOMETRICS

Co-authors (10)

Fernanda Vitória Leimann

Paulo Henrique Março

Patricia Valderrama

Makoto Matsushita

Thaysa Fernandes Moya Moreira

Mirian Sousdaleff Laczkowski

Larissa Naida Rosa

Letícia Caroline Dubinski de Farias Pinelli

Ranielly Cremonini

Rhayanna Gonçalves

Publications in other proceedings