Multi-user equipment approved in grant 2012/17838-4: Mixolab2 - Chopin technologies

• Grant number: 17/10843-6
• Support Opportunities: Multi-user Equipment Program
• Start date: September 01, 2017
• End date: August 31, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Vanessa Dias Capriles
• Grantee: Vanessa Dias Capriles
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• City of the host institution: Santos
• Associated research grant: 12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations, AP.JP
• EMU web page: Página do Equipamento Multiusuário não informada
• Type of equipment: Caracterização de Materiais - Propriedades Mecânicas - Extrusão; Caracterização de Materiais - Propriedades Mecânicas - Reologia
• Manufacturer: Fabricante não informado
• Model: Modelo não informado

Abstract

Multi-user Equipment approved in grant 2012/17838-4: Mixolab2 - Chopin Technologies (AU)

Scientific publications

(8)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

AGUIAR, V, ETIENE; SANTOS, FERNANDA G.; CENTENO, ANA CAROLINA L. S.; CAPRILES, VANESSA D.. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Research International, v. 150, n. A, DEC 2021. (16/01505-7, 12/17838-4, 17/10843-6)

AGUIAR, ETIENE VALERIA; SANTOS, FERNANDA GARCIA; LADEIA SOLERA CENTENO, ANA CAROLINA; CAPRILES, VANESSA DIAS. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. FOODS, v. 11, n. 6, p. 16-pg., 2022-03-01. (12/17838-4, 16/01505-7, 17/10843-6)

AGUIAR, ETIENE V.; SANTOS, FERNANDA G.; FAGGIAN, LETICIA; ARAUJO, MARIELLE BATISTA DA SILVEIRA; ARAUJO, VITORIA ALVES; CONTI, ANA CAROLINA; CAPRILES, VANESSA D.. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Research International, v. 154, p. 10-pg., 2022-04-01. (12/17838-4, 17/10843-6, 19/12906-0)

DA SILVA, LUIZ ELIEL PINHEIRO; MOREIRA, SANDER RODRIGUES; NEVES, NATHALIA DE ANDRADE; DE AGUIAR, ETIENE VALERIA; CAPRILES, VANESSA DIAS; AMARAL, TATIANA NUNES; SCHMIELE, MARCIO. Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. FOODS, v. 13, n. 17, p. 19-pg., 2024-09-01. (17/10843-6)

MESQUITA, LEONARDO MENDES DE SOUZA; AGUIAR, ETIENE VALERIA; CONTIERI, LETICIA S.; TOGNI, VITORIA B.; FORLI, BEATRIZ CAROLINA A.; SANCHES, VITOR L.; SANTOS, FERNANDA G.; DA SILVA, LUIZ GUILHERME SALVINO; FERNANDES, DERCILIO MARCELO; CAPRILES, VANESSA D.; et al. Repurposing Sunflower Seed Flour for Nutritional and Functional High-Protein Breads within a Circular Economy Framework. ACS FOOD SCIENCE & TECHNOLOGY, v. 5, n. 4, p. 11-pg., 2025-04-09. (18/14582-5, 13/04304-4, 15/00658-1, 20/15774-5, 20/08421-9, 17/10843-6, 19/13496-0)

SANTOS, FERNANDA G.; CAPRILES, VANESSA D.. Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 139, MAR 2021. (12/17838-4, 17/10843-6)

SANTOS, FERNANDA G.; AGUIAR, ETIENE V.; ROSELL, CRISTINA M.; CAPRILES, VANESSA D.. Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes. FOOD HYDROCOLLOIDS, v. 113, APR 2021. (12/17838-4, 17/10843-6)

NOGUEIRA, AMANDA DE CASSIA; DE AGUIAR, ETIENE VALERIA; CAPRILES, VANESSA DIAS; STEEL, CAROLINE JOY. Correlations among SRC, Mixolab (R), process, and technological parameters of protein-enriched biscuits. CEREAL CHEMISTRY, v. 98, n. 3, p. 716-728, MAY 2021. (17/10843-6, 17/04519-1)