Beatriz Lederman Valente 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

Beatriz Lederman Valente

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Trabalhos 4

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

Engenharia de Processos e Tecnologias Emergentes (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

Engenharia de Processos e Tecnologias Emergentes (ET)

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

Engenharia de Processos e Tecnologias Emergentes (ET)

Pôster
Oil Holding Capacity and Water Holding of Sesame isolate protein (Sesamum indicum L.): Effect of Dynamic High 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 -
168126

Engenharia de Processos e Tecnologias Emergentes (ET)

Pôster

Coautores(as) (1)

Marcelo Cristianini
6 publicações

SLACAN 2023

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

Beatriz Lederman Valente

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

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

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

Coautores(as) (1)

Marcelo Cristianini

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