Mariana Teixeira Costa Machado in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Trabalhos 4

EFFECT OF PROTEIN HYDROLYSIS ON THE ANTIOXIDANT CAPACITY OF BREWER’S SPENT YEAST
Bioquímica e Biotecnologia de Alimentos (BB)

Gabriela Vollet Marson ¹ ; Mariana Teixeira Costa Machado ² ; Miriam Dupas Hubinger ¹

¹ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

² Universidade Estadual de Campinas

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70119
LAGER PILSEN AND ENGLISH ALE’S BREWER’S SPENT YEAST: AN ENZYMATIC CELL RUPTURE STUDY
Bioquímica e Biotecnologia de Alimentos (BB)

Gabriela Vollet Marson ¹ ; Mariana Teixeira Costa Machado ² ; Miriam Dupas Hubinger ¹

¹ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

² Universidade Estadual de Campinas

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70120
INFLUENCE OF INULIN ADDITION ON PECTIN BEADS PRODUCTION FOR ENCAPSULATION OF ANTHOCYANINS FROM JABUTICABA SKINS EXTRACT
Engenharia de processos e tecnologias emergentes (ET)

Mariana Teixeira Costa Machado ¹ ; Ana Gabriela da Silva Carvalho ² ; Miriam Dupas Hubinger ²

¹ Departament of Food Technology / Technology Institute / Federal Rural University of Rio de Janeiro ;

² Departament of Food Engineering / School of Food Engineering / University of Campinas

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70247
COMPARISON OF EXTERNAL AND INTERNAL IONIC GELIFICATION METHOD ON THE DEVELOPMENT OF SACCHAROMYCES CEREVISIAE MICROPARTICLES USING SODIUM ALGINATE
Engenharia de processos e tecnologias emergentes (ET)

Matheus Augusto Silva Santos ¹ ; Mariana Teixeira Costa Machado ¹ ; Maria Ivone Martins Jacintho barbosa ¹ ; Paula Maria Nascimento de Oliveira ¹

¹ Department of Food Technology/Institute of Technology/ University Federal Rural of Rio de Janeiro – Rio de Janeiro

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70437

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

Mariana Teixeira Costa Machado

EFFECT OF PROTEIN HYDROLYSIS ON THE ANTIOXIDANT CAPACITY OF BREWER’S SPENT YEAST

LAGER PILSEN AND ENGLISH ALE’S BREWER’S SPENT YEAST: AN ENZYMATIC CELL RUPTURE STUDY

INFLUENCE OF INULIN ADDITION ON PECTIN BEADS PRODUCTION FOR ENCAPSULATION OF ANTHOCYANINS FROM JABUTICABA SKINS EXTRACT

COMPARISON OF EXTERNAL AND INTERNAL IONIC GELIFICATION METHOD ON THE DEVELOPMENT OF SACCHAROMYCES CEREVISIAE MICROPARTICLES USING SODIUM ALGINATE

Coautores(as) (6)

Miriam Dupas Hubinger

Gabriela Vollet Marson

Ana Gabriela da Silva Carvalho

Matheus Augusto Silva Santos

Maria Ivone Martins Jacintho barbosa

Paula Maria Nascimento de Oliveira

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