Elizama Aguiar-Oliveira | SLACA 2019 | Galoá Proceedings

Universidade Estadual de Santa Cruz

Elizama Aguiar-Oliveira

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CLARIFICATION OF COCOA HONEY WITH PECTINASES AND BENTONITE
Thalita Gomes de Souza ¹
Elizama Aguiar-Oliveira ¹
¹ Universidade Estadual de Santa Cruz
vol. 4, 2019 -
114114

6. Biochemistry and Biotechnology - food science (BB)

Pôster
EVALUATION OF THE FERMENTATIVE CAPABILITY OF Saccharomyces cerevisiae L63 IN COCOA HONEY FOR ALCOHOLIC BEVERAGES PRODUCTION
Bárbara Teodora Andrade Koelher ¹
Weclis Renan Koelher Braga ¹
Elizama Aguiar-Oliveira ¹
¹ Universidade Estadual de Santa Cruz
vol. 4, 2019 -
114865

3. Formulation e processing of food (FP)

Pôster
SACCHARIFICATION OF BREWER’S SPENT GRAIN AND COCOA PODS BY THERMAL AND ENZYMATIC HYDROLYSIS
Frederico Lobo ¹
Gabriel Albuquerque Garcia ¹
Elizama Aguiar-Oliveira ¹
¹ Universidade Estadual de Santa Cruz
vol. 4, 2019 -
114731

6. Biochemistry and Biotechnology - food science (BB)

Pôster
THERMAL DETERMINATION IN THE CUPUASSU (Theobroma grandiflorum) ALMONDS PROPERTIES
Elisa Santana Cunha ¹
Geovana Pires Araújo Lima ¹
Jorge Henrique Sales ²
Elizama Aguiar-Oliveira ³
¹ Departamento de Ciências Exatas e Tecnológicas / Universidade Estadual de Santa Cruz
² Universidade Estadual de Santa Cruz/Departamento de Ciências Exatas e Tecnológica.
³ Universidade Estadual de Santa Cruz
vol. 4, 2019 -
110705

2. Chemical and physicochemical characterization of food (FQ)

Pôster

Co-authors (8)

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