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

Trabalhos 4

COMPARATIVE STUDY OF THE PHYSICOCHEMICAL CHARACTERISTICS OF CORN OIL (Zea Mays L.) AND SUNFLOWER OIL (Helianthus Annuus L.)
Caracterização química e físico-química de alimentos (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

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66873
OPTIMIZATION OF THE TIME AND TEMPERATURE OF SCALDING IN THE MANUFACTURE OF HASS AVOCADO PULP USING LOW CALIBER DISCARD FRUITS
Engenharia de processos e tecnologias emergentes (ET)

Rebeca Salvador Reyes ¹ ; Luz Maria Paucar Menacho ¹

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

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71013
Conservation study of white bread using milk fermented by Lactic Acid Bacteria (LABs)
Formulação e processamento de alimentos (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

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71229
Milk fermented by lactic acid bacteria as improver of technological characteristics in white bread replacing ingredients and additives
Formulação e processamento de alimentos (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

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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

Coautores(as) (6)

Maria Teresa Pedrosa Silva Clerici

CAROLINE JOY STEEL

Jhoseline Guillén Sánchez

Luz Maria Paucar Menacho

Miriam Canesin

Andre Silva