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

Grant number: 17/10843-6
Support Opportunities:Multi-user Equipment Program
Duration: September 01, 2017 - 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
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
As informações de acesso ao Equipamento Multiusuário são de responsabilidade do Pesquisador responsável
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)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
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Scientific publications (6)
(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)
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, . (17/10843-6, 17/04519-1)
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, . (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., . (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., . (12/17838-4, 17/10843-6, 19/12906-0)
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, . (16/01505-7, 12/17838-4, 17/10843-6)

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