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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Trabajos 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

Ingeniería de procesos y tecnologías emergentes

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

Ingeniería de procesos y tecnologías emergentes

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

Caracterización química y físico-química de alimentos (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

Ingeniería de procesos y tecnologías emergentes

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

Ingeniería de procesos y tecnologías emergentes

Pôster

SLACAN 2023

Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)
Actas del Simposio Latinoamericano de Ciencia de los Alimentos y Nutrición (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

Coautores(as) (5)

Ruann Janser Soares De Castro

Beatriz Lederman Valente

Ludmilla de Carvalho Oliveira

Fabiana Helen Dos Santos

Sara Fonseca Monteiro

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