Elisvânia Freitas dos Santos in Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)

Universidade Federal de Mato Grosso do Sul

Elisvânia Freitas dos Santos

Also published on: SLACAN 2023

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Papers 7

INCORPORATION OF MELON RIND FLOUR IN THE DEVELOPMENT OF BAKERY PRODUCTS
CORREA, Isabella Gonçalves ¹
PAIVA, Caroline Franco ¹
MACIEL, Raphaelly da Silva ¹
SOARES, Willian Rafael Gonçalves ¹
SANTOS, Elisvânia Freitas dos ¹
MADALOZZO, Elisângela Serenato ²
¹ Universidade Federal de Mato Grosso do Sul
² Universidade Estadual de Mato Grosso do Sul
Vol.2, 2025 -
330199

Food Science and Nutrition (CN)

Poster
Technological evaluation of focaccia breads made with short and long fermentation
OLIVEIRA, Karla Leonel de ¹
MONCINHATTO, Giulia Silva ¹
GOMES, Isabelly dos Santos ¹
DALEGRAVE, Caroline de Brito ²
SALMAZZO, Gustavo Ruivo ²
SOARES, Willian Rafael Gonçalves ¹
MADALOZZO, Elisângela Serenato ²
GOMES, Mariana Giori ¹
SANTOS, Elisvânia Freitas dos ¹
¹ Universidade Federal de Mato Grosso do Sul
² Universidade Estadual de Mato Grosso do Sul
Vol.2, 2025 -
330197

Food Science and Nutrition (CN)

Poster
MEAD PRODUCTION USING BIOLOGICAL YEAST: STANDARDIZATION OF A PRACTICAL PROTOCOL FOR THE SUBJECT OF FOOD BIOTECHNOLOGY
PEREIRA, Rafael Araujo ¹
FIORAVANTI, Marceli Borges ¹
PAIVA, Caroline Franco ¹
GOMES, Mariana Giori ¹
SOARES, Willian Rafael Gonçalves ¹
SANTOS, Elisvânia Freitas dos ¹
MADALOZZO, Elisângela Serenato ²
¹ Universidade Federal de Mato Grosso do Sul
² Universidade Estadual de Mato Grosso do Sul
Vol.2, 2025 -
330195

Food Science and Nutrition (CN)

Poster
Experiences of the nutritionist professional in the food production chain: experience report of the discipline 'Seminars in Food Sciences'
GOMES, Isabelly dos Santos ¹
OLIVEIRA, Karla Leonel de ¹
MONCINHATTO, Giulia Silva ¹
MADALOZZO, Elisângela Serenato
SANTOS, Elisvânia Freitas dos ¹
¹ Universidade Federal de Mato Grosso do Sul
Vol.2, 2025 -
330174

Food Science and Nutrition (CN)

Poster
Applicability of different methods of preserving sauerkraut
PAIVA, Caroline Franco ¹
LOURENÇO, Maria Eduarda Marques ¹
GOMES, Mariana Giori ¹
PEREIRA, Rafael Araujo ¹
SOARES, Willian Rafael Gonçalves ¹
MADALOZZO, Elisangela Serenato ²
SANTOS, Elisvânia Freitas dos ¹
¹ Universidade Federal de Mato Grosso do Sul
² Universidade Estadual de Mato Grosso do Sul
Vol.2, 2025 -
330113

Biochemistry and Biotechnology (BB)

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)

Elisvânia Freitas dos Santos

INCORPORATION OF MELON RIND FLOUR IN THE DEVELOPMENT OF BAKERY PRODUCTS

Technological evaluation of focaccia breads made with short and long fermentation

MEAD PRODUCTION USING BIOLOGICAL YEAST: STANDARDIZATION OF A PRACTICAL PROTOCOL FOR THE SUBJECT OF FOOD BIOTECHNOLOGY

Experiences of the nutritionist professional in the food production chain: experience report of the discipline 'Seminars in Food Sciences'

Applicability of different methods of preserving sauerkraut

Co-authors (24)

Fabiane La Flor Ziegler Sanches

Elisângela Serenato Madalozzo

Willian Rafael Gonçalves Soares

Caroline Franco Paiva

Mariana Giori Gomes

Rafael Araujo Pereira

Isabella Gonçalves Correa

Willian Rafael Gonçalves Soares

Karla Leonel de Oliveira

Isabelly dos Santos Gomes

Giulia Silva Moncinhatto

Willian Rafael Gonçalves Soares

Raphaelly da Silva Maciel

Giulia Silva Moncinhatto

Caroline de Brito Dalegrave

Gustavo Ruivo Salmazzo

Marceli Borges Fioravanti

Maria Eduarda Marques Lourenço

Elisangela Serenato Madalozzo

Letícia Dutra Chaves

Marceli Borges Fioravante

Kellen Camila Barreto Menezes

Adrieli Pereira Francisco

Maria Cecília Chaves Pereira

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