Eduardo Silvestre Manave in Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)

Universidade Estadual de Campinas

Eduardo Silvestre Manave

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Papers 3

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
PHYSICAL CHARACTERIZATION OF FLOURS MADE FROM FRUITS OF VANGUEIRA INFAUSTA AND LEAVES OF MORINGA OLEIFERA FROM MOZAMBIQUE: PROMISING INGREDIENTS FOR THE DEVELOPMENT OF FUNCTIONAL FOODS.
MANAVE, Eduardo Silvestre ¹
CLERICI, Maria Teresa Pedrosa Silva ²
¹ Departamento de Tecnologia em Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP
² UNICAMP
Vol.2, 2025 -
333349

Process Engineering and Emerging Technologies (ET)

Poster
POTENTIAL FOR USE OF ANDEAN MAIZE IN THE PRODUCTION OF SNACKS BY THERMOPLASTIC EXTRUSION
CARVALHO, Hugo José Martins ¹
WUCHNER, Aline Adriano ¹
OLIVEIRA, Maria Eugenia Araujo Silva ¹
SALVADOR-REYES, Rebeca ²
MANAVE, Eduardo Silvestre ³
CLERICI, Maria Teresa Pedrosa Silva ⁴
¹ Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
² Universidad Tecnológica del Perú
³ Departamento de Tecnologia em Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP
⁴ UNICAMP
Vol.2, 2025 -
333281

Chemical and Physico-chemical Food Characterization (FQ)

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)

Eduardo Silvestre Manave

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

PHYSICAL CHARACTERIZATION OF FLOURS MADE FROM FRUITS OF VANGUEIRA INFAUSTA AND LEAVES OF MORINGA OLEIFERA FROM MOZAMBIQUE: PROMISING INGREDIENTS FOR THE DEVELOPMENT OF FUNCTIONAL FOODS.

POTENTIAL FOR USE OF ANDEAN MAIZE IN THE PRODUCTION OF SNACKS BY THERMOPLASTIC EXTRUSION

Co-authors (7)

Maria Teresa Pedrosa Silva Clerici

Rebeca Salvador-Reyes

Domingos Rodrigues Barros

Hugo José Martins Carvalho

Aline Adriano Wuchner

Maria Eugenia Araujo Silva Oliveira

Rian Corrêa Barbosa

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