Domingos Rodrigues Barros in Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)

Instituto Federal de Educação, Instituto Federal do Amazonas

Domingos Rodrigues Barros

Also published on: SLACAN 2023

Is this your profile? Do login to access your certificates

Papers 7

Production and physical and structural characterization of flours obtained from the rhizome of ariá (Goeppertia allouia (Aubl.))
BARBOSA, Rian Corrêa ¹
MANAVE, Eduardo Silvestre ¹
BARROS, Domingos Rodrigues ²
CLERICI, Maria Teresa Pedrosa Silva ¹
¹ UNICAMP
² Instituto Federal de Educação, Instituto Federal do Amazonas
Vol.2, 2025 -
333519

Food Formulation and Processing (FP)

Poster
Physical and structural properties of ariá potato flour (Goeppertia allouia(Aubl.))
BARBOSA, Rian Corrêa ¹
MANAVE, Eduardo Silvestre ¹
BARROS, Domingos Rodrigues ²
CLERICI, Maria Teresa Pedrosa Silva ¹
¹ UNICAMP
² Instituto Federal de Educação, Instituto Federal do Amazonas
Vol.2, 2025 -
333513

Food Formulation and Processing (FP)

Poster
3D FOOD PRINTING AS A TOOL FOR ADDING VALUE TO THE WHITE AND PURPLE YAMS.
SANTOS, Thaís Paes Rodrigues dos
SALVADOR-REYES, Rebeca ¹
SANTIVAÑEZ, Grimaldo Wilfredo Quispe ²
NASCIMENTO, Gustavo Costa do ³
BARROS, Domingos Rodrigues ⁴
CLERICI, Maria Teresa Pedrosa Silva ⁵
¹ Universidad Tecnológica del Perú
² Universidad Nacional Autónoma Altoandina de Tarma
³ Faculty of Food Engineering, UNICAMP, Brazil
⁴ Instituto Federal de Educação, Instituto Federal do Amazonas
⁵ UNICAMP
Vol.2, 2025 -
333465

Process Engineering and Emerging Technologies (ET)

Poster
PHYSICAL CHARACTERIZATION OF FLOUR MADE FROM PURPLE CARÁ-(Dioscorea alata) FROM THE STATE OF AMAZÔNIA, BRAZIL.
MANAVE, Eduardo Silvestre ¹
BARBOSA, Rian Corrêa ¹
BARROS, Domingos Rodrigues ²
CLERICI, Maria Teresa Pedrosa Silva ³
¹ Departamento de Tecnologia em Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP
² Instituto Federal de Educação, Instituto Federal do Amazonas
³ UNICAMP
Vol.2, 2025 -
333355

Food Formulation and Processing (FP)

Poster
TECHNOLOGICAL APPLICATION OF ARIÁ STARCH (Goeppertia allouia) IN 3D PRINTING
SILVA, Luan Ramos da ¹
NASCIMENTO, Gustavo Costa do ¹
NOLASCO, Marcos Vinícius Flores Miranda ¹
VIEIRA, Flavia Paula ¹
BARROS, Domingos Rodrigues ²
CLERICI, Maria Teresa Pedrosa Silva ³
¹ Food4You Research Group, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas – SP
² Instituto Federal de Educação, Instituto Federal do Amazonas
³ UNICAMP
Vol.2, 2025 -
333233

Food Formulation and Processing (FP)

Poster

SLACAN 2025

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

Domingos Rodrigues Barros

Production and physical and structural characterization of flours obtained from the rhizome of ariá (Goeppertia allouia (Aubl.))

Physical and structural properties of ariá potato flour (Goeppertia allouia(Aubl.))

3D FOOD PRINTING AS A TOOL FOR ADDING VALUE TO THE WHITE AND PURPLE YAMS.

PHYSICAL CHARACTERIZATION OF FLOUR MADE FROM PURPLE CARÁ-(Dioscorea alata) FROM THE STATE OF AMAZÔNIA, BRAZIL.

TECHNOLOGICAL APPLICATION OF ARIÁ STARCH (Goeppertia allouia) IN 3D PRINTING

Co-authors (18)

Maria Teresa Pedrosa Silva Clerici

Rebeca Salvador-Reyes

Elizabeth Harumi Nabeshima

Gustavo Costa do Nascimento

Eduardo Silvestre Manave

Rian Corrêa Barbosa

Eduardo Silvestre Manave

Luan Ramos da Silva

Marcos Vinícius Flores Miranda Nolasco

Flavia Paula Vieira

Thaís Paes Rodrigues dos Santos

Marcos Vinícius Flores Miranda Nolasco

Rian Corrêa Barbosa

Maria Beatriz Ribeiro

Maria Luiza D'Almeida Casaro

Grimaldo Wilfredo Quispe Santivañez

Ingri Julieth Mancilla Corzo

Marcos Akira d´Ávila

Publications in other proceedings

Streamline your Scholarly Event