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

• Grant number: 17/10843-6
• Support type: Multi-user Equipment Program
• Duration: September 01, 2017 - August 31, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal researcher: Vanessa Dias Capriles
• Grantee: Vanessa Dias Capriles
• Home 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
• 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

(4)

(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, MAY 2021. Web of Science Citations: 0.

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 APR 2021. Web of Science Citations: 0.

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. Web of Science Citations: 7.

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. Web of Science Citations: 1.