Maria Ivone Martins Jacintho Barbosa in Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)

Federal Rural University of Rio de Janeiro

Maria Ivone Martins Jacintho Barbosa

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Papers 4

Influence of Blackberry and Grape Jam Addition on the Color and Texture Properties of Cookies
CAPISTRANO, Ana Beatriz de Oliveira ¹
COSTA, Gisele Xavier Ribeiro ¹
CABRAL, Lourdes Maria Correa ²
BARBOSA, Maria Ivone Martins Jacintho ¹
MACHADO, Mariana Teixeira da Costa ¹
¹ Universidade Federal Rural do Rio de Janeiro
² Embrapa
Vol.2, 2025 -
329104

Chemical and Physico-chemical Food Characterization (FQ)

Poster
Instrumental Evaluation of Color and Texture in Cookies Enriched with Blackberry Jam at Different Concentrations
CAPISTRANO, Ana Beatriz de Oliveira ¹
COSTA, Gisele Xavier Ribeiro ¹
CABRAL, Lourdes Maria Correa ²
BARBOSA, Maria Ivone Martins Jacintho ¹
MACHADO, Mariana Teixeira da Costa ¹
¹ Universidade Federal Rural do Rio de Janeiro
² Embrapa
Vol.2, 2025 -
329102

Chemical and Physico-chemical Food Characterization (FQ)

Poster
INFLUENCE OF GRAPE JELLY ADDITION ON THE COLOR AND TEXTURE OF COOKIES: INSTRUMENTAL ANALYSIS OF COLOR AND FIRMNESS
COSTA, Gisele Xavier Ribeiro ¹
CAPISTRANO, Ana Beatriz de Oliveira ¹
CABRAL, Lourdes Maria Correa ²
BARBOSA, Maria Ivone Martins Jacintho ¹
MACHADO, Mariana Teixeira da Costa ¹
¹ Universidade Federal Rural do Rio de Janeiro
² Embrapa
Vol.2, 2025 -
329099

Chemical and Physico-chemical Food Characterization (FQ)

Poster
EFFECT OF SOLUBLE SOLIDS CONCENTRATION ON THE PHYSICOCHEMICAL QUALITY OF FREEZE-DRIED INSTANT COFFEE
COSTA, Gisele Xavier Ribeiro ¹
MACHADO, Marcela Vieira Caixeta ²
ARAÚJO, Marilia Caixeta da Costa ³
ALONSO, Laila ²
BERTARINI, Pedro Luiz Lima ²
AMARAL, Laurence Rodrigues do ²
SANTOS, Líbia Diniz ²
BARBOSA, Maria Ivone Martins Jacintho ¹
¹ Universidade Federal Rural do Rio de Janeiro
² Universidade Federal de Uberlândia
³ UFU
Vol.2, 2025 -
326312

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)

Maria Ivone Martins Jacintho Barbosa

Influence of Blackberry and Grape Jam Addition on the Color and Texture Properties of Cookies

Instrumental Evaluation of Color and Texture in Cookies Enriched with Blackberry Jam at Different Concentrations

INFLUENCE OF GRAPE JELLY ADDITION ON THE COLOR AND TEXTURE OF COOKIES: INSTRUMENTAL ANALYSIS OF COLOR AND FIRMNESS

EFFECT OF SOLUBLE SOLIDS CONCENTRATION ON THE PHYSICOCHEMICAL QUALITY OF FREEZE-DRIED INSTANT COFFEE

Co-authors (11)

Lourdes Maria Correa Cabral

Líbia Diniz Santos

Gisele Xavier Ribeiro Costa

Pedro Luiz Lima Bertarini

Marcela Vieira Caixeta Machado

Marilia Caixeta da Costa Araújo

Laila Alonso

Mariana Teixeira da Costa Machado

Laurence Rodrigues do Amaral

Ana Beatriz de Oliveira Capistrano

Ana Beatriz de Oliveira Capistrano

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