Thaís Caroline Buttow Rigolon in Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)

Federal University of Viçosa

Thaís Caroline Buttow Rigolon

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Papers 7

OHMIC HEATING PROVIDES NEW INSIGHTS INTO THE PRE-GELATINIZATION OF WHOLE FABA BEAN FLOUR: FOOD GELS COMPATIBLE WITH THE IDDSI
SILVA, Luiz Eliel Pinheiro da ¹
AZEVEDO, Paula Zambe ¹
LADEIRA, Yan Ferraz Ximenes ²
ALMEIDA, Diego Pádua de ¹
LINS, João Paulo de Melo ¹
RIGOLON, Thaís Caroline Buttow ¹
STRINGHETA, Paulo César ¹
MARTINS, Evandro ¹
FELIX, Pedro Henrique Campelo ¹
¹ Universidade Federal de Viçosa
² Universidade Federal de Minas Gerais
Vol.2, 2025 -
334232

Process Engineering and Emerging Technologies (ET)

Poster
Ohmic Heating as a Strategy for the Processing of Soy Protein Isolates: Effects of Process Parameters on Thermal Efficiency and Protein Stability
SOUZA, Breno Rodrigues de ¹
RIGOLON, Thaís Caroline Buttow ¹
AZEVEDO, Paula Zambe ¹
WISCHRAL, Daiana ¹
KRICHANÃ, Débora ¹
JAIMES, Lizeth Mercedes García ¹
SILVA, Milena Santos da ¹
STRINGHETA, Paulo César ¹
MARTINS, Evandro ¹
CAMPELO, Pedro Henrique ¹
¹ Universidade Federal de Viçosa
Vol.2, 2025 -
326377

Process Engineering and Emerging Technologies (ET)

Poster
MINIMIZING TURBIDITY: STRATEGY FOR ANALYZING THE ANTIOXIDANT CAPACITY OF MICROCAPSULES VIA ABTS
OLIVEIRA, Therys Senna de Castro ¹
BIELER, Philippe Defáveri ¹
RIGOLON, Thaís Caroline Buttow ¹
GUSMÃO, Jhonathan Valente Ferreira ¹
CAMPOS, Gustavo Lucas Silva ¹
FELIX, Pedro Henrique Campelo ¹
MARTINS, Evandro ¹
STRINGHETA, Paulo César ¹
¹ Universidade Federal de Viçosa
Vol.2, 2025 -
326074

Food Science and Nutrition (CN)

Poster
EFFECTS OF OHMIC HEATING ON THE RHEOLOGICAL PROPERTIES OF CHIA MUCILAGE (Salvia hispânica L.)
RIGOLON, Thaís Caroline Buttow ¹
AZEVEDO, Paula Zambe ¹
KRICHANÃ, Débora ¹
ABREU, Jéssika Ferreira Queiroz ¹
MARTINS, Evandro ¹
STRINGHETA, Paulo César ¹
PRATA, Emille da Rocha Bernardino de Almeida ¹
FELIX, Pedro Henrique Campelo ¹
¹ Universidade Federal de Viçosa
Vol.2, 2025 -
325982

Process Engineering and Emerging Technologies (ET)

Poster
MORPHOLOGICAL EVALUATION AND ADSORPTION ISOTHERMS IN MICROENCAPSULATED ANTHOCYANIN POWDERS USING DIFFERENT POLYSACCHARIDES
RIGOLON, Thaís Caroline Buttow ¹
JÚNIOR, Erivan Sebastião Oliveira Batista ¹
MARTINS, Evandro ¹
FELIX, Pedro Henrique Campelo ¹
STRINGHETA, Paulo César ¹
¹ Universidade Federal de Viçosa
Vol.2, 2025 -
325944

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)

Thaís Caroline Buttow Rigolon

OHMIC HEATING PROVIDES NEW INSIGHTS INTO THE PRE-GELATINIZATION OF WHOLE FABA BEAN FLOUR: FOOD GELS COMPATIBLE WITH THE IDDSI

Ohmic Heating as a Strategy for the Processing of Soy Protein Isolates: Effects of Process Parameters on Thermal Efficiency and Protein Stability

MINIMIZING TURBIDITY: STRATEGY FOR ANALYZING THE ANTIOXIDANT CAPACITY OF MICROCAPSULES VIA ABTS

EFFECTS OF OHMIC HEATING ON THE RHEOLOGICAL PROPERTIES OF CHIA MUCILAGE (Salvia hispânica L.)

MORPHOLOGICAL EVALUATION AND ADSORPTION ISOTHERMS IN MICROENCAPSULATED ANTHOCYANIN POWDERS USING DIFFERENT POLYSACCHARIDES

Co-authors (23)

Evandro Martins

Pedro Henrique Campelo

Pedro Henrique Campelo Felix

Paulo César Stringheta

Philippe Defáveri Bieler

Gabriel Oliveira Horta

João Paulo de Melo Lins

Paula Zambe Azevedo

Lizeth Mercedes García Jaimes

Daiana Wischral

Débora Krichanã

Breno Rodrigues de Souza

Gustavo Lucas Silva Campos

Jhonathan Valente Ferreira Gusmão

Milena Santos da Silva

Erivan Sebastião Oliveira Batista Júnior

Israel Felipe dos santos

Luiz Eliel Pinheiro da Silva

Jéssika Ferreira Queiroz Abreu

Diego Pádua de Almeida

Therys Senna de Castro Oliveira

Emille da Rocha Bernardino de Almeida Prata

Yan Ferraz Ximenes Ladeira

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