Departamento de Ciência de Alimentos

Resumos publicados em anais de simpósios internacionais

1.

M.H.Damásio, H.M.Cecchi e M.de T.Benassi, ``Avaliação de Vinhos Brancos Riesling Nacionais Utilizando Perfil Livre'', I Simpósio Iberoamericano de Análise Sensorial, I, 96, (1996).

2.

M.H.Damásio, M.de T.Benassi e H.M.Cecchi, ``Relação entre Aceitação, Caracterização Sensorial e Composição Físico-Química para Vinhos Brancos Riesling Nacionais'', I Simpósio Iberoamericano de Análise Sensorial, I, 97, (1996).

3.

M.do C.Santos Guedes, ``Color Enhacement and Stabilization of Anthocyanins With Colorless Phenolic Compounds'', The 2nd Internat. Symposium on Natural Colors for Food,Nutraceuticals, 2, 96, (1996).

4.

D.R.Amaya e M.Sabino, ``Current State of Mycotoxin Analyses in Brazil'', IX International Symposium of Mycotoxins and Phycotoxins, 1, 290, (1996).

5.

L.R.Mendes e P.R.Massaguer, ``Effect of Sporulation Medium and Incubation Temperature on the heat Resistance of Bacillus Stearothermophilus Spores'', Food Micro'96 16th Intern.Symp.of the Intern.Committee on Food Microb, 1, (1996).

6.

D.R.Amaya e N.Bragagnolo, ``Influence of Beef Cattle Breed on the Total Lipid, Cholesterol and Fatty Acid Composition'', 18th International Symposium on Capillary Chromatography, 2, 1169, (1996).

7.

A.R.P.Scamparini, D.M.Mariuzzo, H.Fujihara e C.T.Vendrusculo, ``Structural Studies of Polyssacharide CV-70'', Plant Polyssacharides Symposium, 1, 1, (1996).

8.

C.D.de Carvalho e P.R.Massaguer, ``Utilization of Biotest with Spores of Bacillus Subtilis in the Evaluation of the Integrity of Retortable Pouch'', Food Micro'96 16th Intern.Symp.of the Intern.Commit.on Food Mic.and Hi, 1, 188, (1996).