Departamento de Tecnologia de Alimentos

Resumos em Anais de Congressos Internacionais

  1. Yoon Kil Chang, "Effects of the gums and emulsified lipids from nixtamalised pericarp and germ on the rheológical quality of masa and tortillas", 10th World Congress of Food Science & Technology, 10th , 1, Australia, (1999). [100795]
  2. Hilary Castle de Menezes, "Evaluation of residual levels of benomil, methyl parathion, diuron and vamidothion in pineapple pulp and bagasse (Smooth cayenne)", 10th World Congress of Food Science e Technology, 10th , 112, Australia, (1999). [100815]
  3. Yoon Kil Chang, "Functional and rheológical properties of commercial nixtamalised mexican maize flours for tortilla and derivates preparation", 10th World Congress of Food Science and Technology, 10th , 1, Australia, (1999). [100821]
  4. Yoon Kil Chang, "Microbilógical evaluation of commeecial nixtamalised corn flours and their tortillas", 10th World Congress of Food Science and Technology, 10th , 1, Australia, (1999). [100847]
  5. Walkíria Hanada Viotto, "Quality of directly acidified Frescal cheese", 10th World Congress of Food Science & Technology, 1 , 83, Australia, (1999). [101028]
  6. Walkíria Hanada Viotto, "Ultrafiltration of cheese whey. Influence of pH and heat treatment on permeate flux", 10th World Congress of Food Science & Technology, 10th , 50, Australia, (1999). [101067]
  7. Hilary Castle de Menezes, "Wholr camu-camu (Myrciaria dubia) juice: extraction, optimisation and sensory evaluation", 10th world Congress of Food Science e Technology, 10th , 54, Australia, (1999). [101084]