Marcelo Cristianini in Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)

Universidade Estadual de Campinas / Laboratory of Emerging Technology, School of Food Engineering / Department of Food Technology

Marcelo Cristianini

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Papers 6

Oil Holding Capacity of Sesame isolate protein (Sesamum indicum L.): Effect of High Hydrostatic Pressure and pH-shifting.
VALENTE, Beatriz Lederman ¹
CRISTIANINI, Marcelo ¹
¹ Universidade Estadual de Campinas / Laboratory of Emerging Technology, School of Food Engineering / Department of Food Technology
Vol.1, 2023 -
168115

Process Engineering and Emerging Technologies (ET)

Pôster
Water Holding Capacity of Sesame isolate protein (Sesamum indicum L.): Effect of High Hydrostatic Pressure and pH-shifting
CRISTIANINI, Marcelo ¹
VALENTE, Beatriz Lederman ²
¹ Universidade Estadual de Campinas / Laboratory of Emerging Technology, School of Food Engineering / Department of Food Technology
² Universidade Estadual de Campinas
Vol.1, 2023 -
168128

Process Engineering and Emerging Technologies (ET)

Pôster
Comparison of techno-functional properties of ora-pro-nóbis (Pereskia aculeata Miller) flour and its protein concentrate
OLIVEIRA, Ludmilla de Carvalho ¹
SANTOS, Fabiana Helen Dos ²
CRISTIANINI, Marcelo ³
¹ Universidade Estadual de Campinas/Faculdade de Engenharia de Alimentos / Departamento de Tecnologia de Alimentos
² UNICAMP / Faculdade de Engenharia de Alimentos / Tecnologia de Alimentos
³ Universidade Estadual de Campinas / Laboratory of Emerging Technology, School of Food Engineering / Department of Food Technology
Vol.1, 2023 -
164901

Chemical and Physico-chemical Food Characterization (FQ)

Pôster
Emulsion Activity and Stability of Sesame isolate protein (Sesamum indicum L.): Effect of Dynamic High Pressure and pH-shifting.
VALENTE, Beatriz Lederman ¹
CRISTIANINI, Marcelo ¹
¹ Universidade Estadual de Campinas / Laboratory of Emerging Technology, School of Food Engineering / Department of Food Technology
Vol.1, 2023 -
168116

Process Engineering and Emerging Technologies (ET)

Pôster
High hydrostatic pressure as a tool to modulate techno-functional properties and its effects on in vitro digestibility of quinoa (Chenopodium quinoa) proteins
OLIVEIRA, Ludmilla de Carvalho ¹
SANTOS, Fabiana Helen Dos ²
CASTRO, Ruann Janser Soares De ³
MONTEIRO, Sara Fonseca ¹
CRISTIANINI, Marcelo ⁴
¹ Universidade Estadual de Campinas/Faculdade de Engenharia de Alimentos / Departamento de Tecnologia de Alimentos
² UNICAMP / Faculdade de Engenharia de Alimentos / Tecnologia de Alimentos
³ Universidade Estadual de Campinas / Faculdade de Engenharia de Alimentos / Departamento de Ciência de Alimentos
⁴ Universidade Estadual de Campinas / Laboratory of Emerging Technology, School of Food Engineering / Department of Food Technology
Vol.1, 2023 -
164900

Process Engineering and Emerging Technologies (ET)

Pôster

SLACAN 2023

Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)
Proceedings of the Latin American Symposium on Food Science and Nutrition (SLACAN)

Marcelo Cristianini

Oil Holding Capacity of Sesame isolate protein (Sesamum indicum L.): Effect of High Hydrostatic Pressure and pH-shifting.

Water Holding Capacity of Sesame isolate protein (Sesamum indicum L.): Effect of High Hydrostatic Pressure and pH-shifting

Comparison of techno-functional properties of ora-pro-nóbis (Pereskia aculeata Miller) flour and its protein concentrate

Emulsion Activity and Stability of Sesame isolate protein (Sesamum indicum L.): Effect of Dynamic High Pressure and pH-shifting.

High hydrostatic pressure as a tool to modulate techno-functional properties and its effects on in vitro digestibility of quinoa (Chenopodium quinoa) proteins

Co-authors (5)

Ruann Janser Soares De Castro

Beatriz Lederman Valente

Ludmilla de Carvalho Oliveira

Fabiana Helen Dos Santos

Sara Fonseca Monteiro

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