Beatriz Lederman in Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)

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Beatriz Lederman

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Papers 4

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

Process Engineering and Emerging Technologies (ET)

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

Process Engineering and Emerging Technologies (ET)

Pôster
Oil Holding Capacity and Water Holding of Sesame isolate protein (Sesamum indicum L.): Effect of Dynamic High 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 -
168126

Process Engineering and Emerging Technologies (ET)

Pôster
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

Process Engineering and Emerging Technologies (ET)

Pôster

Co-authors (1)

Marcelo Cristianini
6 publications

SLACAN 2023

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

Beatriz Lederman

Water Holding Capacity of Sesame isolate protein (Sesamum indicum L.): Effect of High Hydrostatic Pressure and pH-shifting

Emulsion Activity and Stability of Sesame isolate protein (Sesamum indicum L.): Effect of Dynamic High Pressure and pH-shifting.

Oil Holding Capacity and Water Holding of Sesame isolate protein (Sesamum indicum L.): Effect of Dynamic High Pressure and pH-shifting

Oil Holding Capacity of Sesame isolate protein (Sesamum indicum L.): Effect of High Hydrostatic Pressure and pH-shifting.

Co-authors (1)

Marcelo Cristianini

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