Letícia Cardoso | SLACA 2019 | Galoá Proceedings

Department of Food Science, School of Food Engineering, University of Campinas

Letícia Cardoso

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MINERAIS ESSENCIAIS EM SUBPRODUTOS DE INDUSTRIAIS DE TOMATE
Letícia Cardoso ¹
Laura Gardenal Bertolucci ¹
Juliana Azevedo Lima Pallone ²
Helena Teixeira Godoy ²
¹ Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
vol. 4, 2019 -
115947

2. Chemical and physicochemical characterization of food (FQ)

Pôster
Storage stability of 5-caffeoylquinic acid in powder cocona (Solanum sessiliflorum Dunal) encapsulated with maltodextrin and hydrolyzed collagen blends
Diana Patricia Vargas-Muñoz ¹
Luiza Andreza Neves de Oliveira ²
Letícia Cardoso ³
Helena Teixeira Godoy ³
Louise Emy Kurozawa ²
¹ Department of Food Engineering, School of Food Engineering, University of Campinas and Centro Agroforestal y Acuícola Arapaima, Putumayo Regional, SENA
² Department of Food Engineering, School of Food Engineering, University of Campinas
³ Department of Food Science, School of Food Engineering, University of Campinas
vol. 4, 2019 -
116982

3. Formulation e processing of food (FP)

Pôster

Co-authors (6)