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SLACA 2019

ISSN: 2447-2840
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Anais do Simpósio Latino Americano de Ciências de Alimentos

ISSN: 2447-2840
  • English
  • Portuguese, Brazil
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Departamento de Engenharia e Tecnologia dos Alimentos / Faculdade de Engenharia dos Alimentos / UNICAMP

Débora Parra Baptista

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Papers 1
  • CHARACTERIZATION OF PRATO CHEESE RIPENING BY MASS SPECTROMETRY AND CAPILLARY ELECTROPHORESIS

    • Debora Parra Baptista Freitas 1
    • Fernanda Negrão 2
    • Marcos Nogueira Eberlin 2
    • Mirna Lucia Gigante 1
    • 1 Department of Food Technology / School of Food Engineering / University of Campinas
    • 2 ThoMSon Mass Spectrometry Laboratory / Institute of Chemistry / University of Campinas
    vol. 4, 2019 -
    112697
    2. Chemical and physicochemical characterization of food (FQ)
    Pôster

Co-authors (3)

  • Mirna Lucia Gigante

    4 publications

  • Marcos Nogueira Eberlin

    2 publications

  • Fernanda Negrão

    1 publication

Publications in other proceedings

  • XV CIBIA

    DAIRY MATRIX STRUCTURE SHAPES MINERALS BIOACESSIBILITY DURING IN VITRO DIGESTION UNDER OLDER ADULT’S CONDITIONS

  • XV CIBIA

    EFFECTS OF PULSED LIGHT ON PHYSICOCHEMICAL COMPOSITION, TEXTURE PROPERTIES, AND MINERAL BIOACCESSIBILITY OF MINAS FRESCAL CHEESE

  • XV CIBIA

    INACTIVATION OF LISTERIA MONOCYTOGENES IN MINAS FRESCAL CHEESE USING PULSED LIGHT PROCESSING

  • XV CIBIA

    HIGH-INTENSITY PULSED LIGHT INDUCES STRUCTURAL AND PHYSICOCHEMICAL CHANGES IN MICELLAR CASEIN

  • SLACAN 2025

    EVALUATION OF THE RIPENING BEHAVIOR OF A1 AND A2 PRATO CHEESES

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