71.
Barison A., Alcantara G. B., Tavares L. A., Ferreira
A. G., Ferreira M. M. C., de Toledo J. F. F., "DEVELOPMENT OF A METHODOLOGY
BY NMR AND CHEMOMETRIC ANALYSIS FOR SOYBEAN QUALITY CONTROL". São
Carlos, SP, Brazil, 01-04/12/2004: V Brazilian Meeting on Chemistry
of Food and Beverages (V BMCFB), Book of Abstracts (2004). Oral.
72.
Tavares L. A., Barison A., Ferreira A. G., Ferreira
M. M. C., Corrêa A., Mattoso L. H., "APPLICATION OF CHEMOMETRIC
METHODS IN THE COFFEE BLENDS EVALUATION". São Carlos, SP, Brazil,
01-04/12/2004: V Brazilian Meeting on Chemistry of Food and Beverages
(V BMCFB), Book of Abstracts (2004). Poster.
Here below ais a simplified version of the conference home page which
can be found at: http://www.iqsc.sc.usp.br/outros/eventos/2004/bmcfb/trabalhos/
TRABALHOS APRESENTADOS (PRESENTED CONTRIBUTIONS)
| Oral - Food and Beverages Chemistry |
|---|
| DEACTIVATION OF TRIPLET-EXCITED RIBOFLAVIN BY PURINE DERIVATIVES. AN IMPORTANT ROLE OF URIC ACID IN LIGHT-INDUCED OXIDATION OF MILK SENSITIZED BY RIBOFLAVIN |
| SUGAR CANE SPIRIT EXTRACTS OF BRAZILIAN WOODS AND OAK: ANTIOXIDANT ACTIVITY |
| EVALUATION OF THE DEGRADATION PRODUCTS OF BIXIN FROM ANNATTO BY TIME-OF-FLIGHT SECONDARY ION MASS SPECTROMETRY |
| OLIGOMERS IN PET BOTTLES USED TO PACK MINERAL WATER AND FRUIT JUICE |
| ELECTROANALYTICAL METHODOLOGY FOR DETERMINATION PARAQUAT IN CITRIC FRUITS JUICE BY SQUARE WAVE VOLTAMMETRY AT HIGLY FREQUENCIES |
| HPLC-UV ANALYSIS OF FLAVONOIDS FOUND IN BRAZILIAN APPLE CULTIVARS |
| Oral - Food and Beverages Technology |
| SYNERESIS AND ACIDITY EVALUATION OF YOGURTS MANUFACTURED FROM MILK AND CHEESE WHEY RETENTATES OBTAINED BY ULTRAFILTRATION |
| TEXTURE PROFILE ANALYSIS (TPA) OF YOGURTS MANUFACTURED FROM MILK AND CHEESE WHEY RETENTATES RESULTING FROM ULTRAFILTRATION |
| Oral - Quality control |
| DEVELOPMENT OF A METODOLOGY BY NMR AND CHEMOMETRIC ANALYSIS FOR SOYBEAN QUALITY CONTROL |
| STUDY OF INSTRUMENTAL PARAMETERS FOR THE ANALYSIS OF MILK BY ICP OES EMPLOYING FACTORIAL DESIGN |
| Oral - Sensoryl Analysis |
| AN ELECTRONIC TONGUE FOR COFFEE QUALITY EVALUATION |
| SENSORIAL AND INSTRUMENTAL EVALUATION OF COMMERCIAL CACHAÇA'S BRANDS |
| ORGANIC PASSION FRUIT PULP. SENSORY ACCEPTANCE AND SHELF LIFE. |
| INFLUENCE OF VARIETY AND STAGE OF MATURITY OVER THE SENSORY EVALUATION OF MANGO CHIPS |
| Painéis - Food and Beverages Chemistry |
| MORPHOLOGICAL EVALUATION OF CASHEW APPLE DEVELOPMENTAL STAGES. |
| ANALYSIS OF LOW MOLECULAR WEIGHT PHENOLIC COMPOUNDS OBTAINED USING AMBURANA CEARENSIS EXTRACTS: POTENTIAL USE FOR AGING ALCOHOLIC BEVERAGES |
| DETERMINATION OF MAJOR PHENOLIC COMPOUNDS IN AGED SUGAR CANE SPIRITS BY HPLC ANALYSIS |
| THE CHLOROGENIC ACID AND CAFFEINE CONTENT OF YERBA MATÉ (ILEX PARAGUARIENSIS) BEVERAGES |
| DETERMINATION OF METALS IN EDIBLE VEGETABLE OILS BY SPE-FIA-FAAS AND YOUR CHEMOMETRIC CLASSIFICATION |
| NEW PROCEDURES FOR TREATMENT OF GREEN COFFEE FOR THE DETERMINATION OF CA, MG, CU, FE, MN AND ZN BY FAAS, NA AND K BY FLAME EMISSION FOTOMETRY AND N BY KJELDAHL METHOD |
| EFFECT OF ROSEMARY ON LIPID OXIDATION IN PRESSURIZED CHICKEN BREAST DURING REFRIGERATED STORAGE AND SUBSEQUENT HEAT TREATMENT |
| USE OF ROSEMARY TO DELAY LIPID OXIDATION IN PRESSURIZED AND COOKED CHICKEN AS EVALUATED BY ELECTRON SPIN RESONANCE SPECTROMETRY |
| CONCENTRATION OF ASCORBIC ACID IN CAMU-CAMU FRUITS (MYRCIARIA DUBIA (H.B.K) MC VAUGH) CULTIVATED IN DIFFERENT REGIONS OF SÃO PAULO. |
| FATTY ACIDS AND TOCOPHEROLS COMPOSITION IN SPECIALTY VEGETABLE ABLE OILS |
| USE OF MULTIVARIATED STATISTICAL ANALYSIS IN THE IDENTIFICATION OF THE MAIN VOLATILE COMPOUNDS OF COFFEE DETERMINED BY HEADSPACE-GC |
| COMPARISON OF VOLATILE COMPOSITION OF RAW AND ROASTED DEFECTIVE COFFEE BEANS |
| YELLOW PASSION FRUIT (PASSIFLORA EDULIS) CAROTENOIDS PROBED BY TIME-OF-FLIGHT SECONDARY IONS MASS SPECTROMETRY |
| IN VITRO ANTIOXIDANT EFFECT OF AQUEOUS AND ETHERIC SURINAM CHERRY (EUGENIA UNIFLORA L.) EXTRACTS |
| MICROFILTRATION EFFECT OVER THE VOLATILE PROFILE AND FLAVOR OF CASHEW APPLE JUICE |
| ASCORBIC ACID CORRECTION FOR DETERMINATION OF TOTAL PHENOL CONTENTS BY FOLIN-DENIS ASSAY |
| THERMAL DEGRADATION OF SUCROSE: A PRELIMINARY STUDY |
| DETERMINATION OF THE PRINCIPAL CAROTENOIDS OF BRAZILIAN TOMATO PRODUCTS BY HPLCDETERMINATION OF THE PRINCIPAL CAROTENOIDS OF BRAZILIAN TOMATO PRODUCTS BY HPLC |
| THERMAL INACTIVATION OF PEROXIDASE FROM YACON ROOTS |
| SCREENING AND HPLC METHODS FOR CAROTENOIDS IN SWEETPOTATO, CASSAVA AND MAIZE |
| PULP OF THE FRUIT FROZEN: TOTAL POLYPHENOLIC AND ANTIOXIDANT ACTIVITY (VCEAC) |
| EXTRACTION AND ANTHOCYANIC PIGMENTS QUANTIFICATION OF THE JAMUN FRUIT (SYZYGIUM CUMINI LAMARCK) |
| INORGANIC CONTAMINANTS OF HONEYBEE-COLLECTED POLLEN TRADED IN SÃO PAULO STATE- BRAZIL |
| AROMA VOLATILES OF MANGABA FRUIT (HANCORNIA SPECIOSA GOMES) AT THREE STAGES OF MATURITY |
| DEVELOPMENT OF AN ION-EXCHANGE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY METHOD FOR QUANTIFICATION OF SUGARS (SUCROSE, GLUCOSE AND FRUCTOSE) IN JUICES SUBMITED TO AN INTERLABORATORY PROFICIENCY TEST |
| ANTI-NUTRITIONAL FACTORS IN SOLANUM TUBEROSUM (GLYCOALKALOIDS): DEVELOPMENT OF A COMPOSITION DATABASE FOR CONVENTIONAL AND GENETICALLY MODIFIED POTATO |
| SIMPLE AND EFFICIENT ELIMINATION OF COPPER(II) IN ALCOHOLIC DISTILLATES |
| BARIUM DISTRIBUTION IN BRAZILIAN NUTS |
| MINIMIZATION OF MATRIX AND SAMPLING ERRORS ON BEVERAGES ANALYSIS BY ATOMIC ABSORPTION SPECTROMETRY USING INTERNAL STANDARDIZATION |
| ZEAXANTHIN AND LUTEIN CONTENTS IN FOUR BRANDS OF CANNED CORN |
| CACHAÇA PRODUCTION: DIFFERENTIATION BETWEEN STILLS AGAINST COLUMNS |
| ALTERNATIVE CHEMICAL DISCRIMINATORS TO DISTINGUISH BETWEEN CACHAÇA AND RUM |
| METHOD OPTIMIZATION FOR THE DETERMINATION OF POLYPHENOLS IN BRAZILIAN WINES BY CAPILLARY ELECTROPHORESIS (CE) |
| GAS CHROMATOGRAPHY DETECTION OF METHANOL IN COFFEE SAMPLES AND ASPARTAME SWEETENED COFFEE |
| STABILITY OF VITAMIN C DURING THE STORAGE OF LIGHT PASSION FRUIT BEVERAGES READY TO DRINK |
| EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL CHARACTERISTICS OF DIFFERENT STARCHES |
| MANGANESE PHYTATE IN WHEAT SEEDS AND MODEL COMPOUNDS |
| ROLE OF PROCESSING STEPS ON MILK WHEY NUTRIENT COMPOSITION |
| CHEMICAL COMPOSITION OF BRAZILIAN CABERNET SAUVIGNON WINES |
| DETERMINATION OF DICHLORVOS PESTICIDE IN COW MILK USING ULTRAMICROELECTRODES |
| CAROTENOID COMPOSITION OF FROZEN SPINACH, KALE AND BROCOLIS |
| STABILITY OF VITAMIN C DURING THE STORAGE OF FROZEN CONCENTRATED ORANGE JUICE |
| INFLUENCE OF PROCESSING IN PROLINE LEVELS IN CONCENTRATED ORANGE JUICE |
| Painéis - Food and Beverages Microbiology |
| HYGIENIC-SANITARY QUALITY OF RAW QUIBE PURCHASED IN THE RETAIL BUTCHERIES IN THE CITY OF SÃO JOSÉ DO RIO PRETO - SP |
| DETOXIFICATION OF WHEAT STRAW HYDROLYSATE WITH ACTIVATED CHARCOAL FOR XYLITOL BIOPRODUCTION |
| XYLITOL PRODUCTION FROM SUGARCANE BAGASSE BY IMMOBILIZED CELLS: |
| MICROBIOLOGICAL QUALITY OF STANDARD MINAS CHEESES OBTAINED FROM FREE FAIRS OF THE MUNICIPALITY OF SÃO JOSÉ DO RIO PRETO-SP |
| EFFECT OF DIFFERENT MEDIA OF CULTIVATION ON PARAMETERS OF FERMENTATION DURING THE PRODUCTION OF LEVAN BY BACILLUS SUBTILIS |
| MICROBIOLOGICAL QUALITY OF FRUIT FROZEN PULP, COMMERCIALIZED IN THE SÃO JOSÉ DO RIO PRETO REGION-SP |
| ANTHOCYANIN ANTIOXIDANT FROM PULP FRUIT FROZEN |
| BACTERIAL SINGLE CELL PROTEIN AND POLY-3-HIDROXYBUTYRATE BIOPOLYMER PRODUCTION FROM BY-PRODUCT OF THE BLACK BEAN PROCESS |
| HIGIENIC - SANITARY STUDY ON DIFFERENT SAMPLES OF LEMON FLAVOR SOFT DRINKS,2000ML PET BOTTLES PROCESSED BY AN INDUSTRY IN THE AREA OF SÃO JOSÉ DO RIO PRETO-SP. |
| PRODUCTION OF PALATINOSE FROM SUCROSE BY ERWINIA SP. IMMOBILIZED IN CALCIUM-ALGINATE |
| BIOTECHNOLOGICAL XYLITOL PRODUCTION: AN ALTERNATIVE FOR USING BREWER'S SPENT GRAIN |
| EFFECTS OF MICROWAVES TREATMENTS ON THE FERMENTATIVE ACTIVITY OF YEASTS |
| FERMENTATIVE PRODUCTION OF BIOPOLYMERS BY BACTERIA ISOLATED FROM RHIZOSPHERE |
| Painéis - Food and Beverages Technology |
| EFFECTS OF PECTINASE AND PREFREEZING ON AQUEOUS EXTRACTION OF CAROTENOIDS FROM CASHEW APPLE POMACE |
| APPLICATION OF THE ENZYME CGTASE AS INHIBITOR OF THE BROWINING OF POTATOES |
| WATER VAPOR PERMEABILITY IN BIODEGRADABLE CALCIUM ALGINATE FILMS: EFFECT OF THE LIPIDS |
| RELATIONSHIP BETWEEN STRUCTURAL AND MECHANICAL PROPERTIES OF EDIBLE FILMS BASED ON GELATIN AND CASEIN |
| GAMMA RADIATION (COBALTO-60) EFFECTS IN APPLES (MALUS DOMESTICA) USING QUARANTINE DOSE |
| CONTINUOUS FERMENTATION BY BREWING YEAST CELLS IMMOBILISED ON NATURAL SUPPORT |
| DIFFUSION COEFFICIENTS IN OSMOTIC DEHYDRATION AND AIR-DRYING OF STAR FRUIT (AVERRHOA CARAMBOLA L) |
| INFLUENCE OF OSMOTIC DEHYDRATION ON DRYING KINETICS OF PUMPKIN (CUCURBITA MOSCHATA) |
| STUDY OF THE EFFECTTS OF THE PRESENCE OF CLOVES (SYZYGIUM AROMATICUM L.) AND CINNAMON (CYNNAMOMUM ZEYLANICUM L.) IN THE DISTILLATION COLUMN IN CACHAÇA PRODUCTION. |
| STABILITY EVALUATION OF MELON OBTAINED BY COMBINATION OF OSMOTIC DEHYDRATION AND FRYING |
| CHARACTERIZATION OF BACTERIAL ENZYMES PRODUCED IN SEMI-SOLID FERMENTATION |
| EFFECTS OF MICROWAVES TREATMENT ON THE FERMENTATIVE ACTIVITY OF YEASTS |
| BIOTECHNOLOGICAL PRODUCTION OF XYLITOL FROM SUGARCANE BAGASSE |
| CHANGES IN CAFFEINE AND TRIGONELLINE DISTRIBUTION IN BRAZILIAN ARABICA COFFEE CULTIVARS FROM THREE CONSECUTIVE CROPS |
| PHYSICOCHEMICAL PARAMETERS CONTROL IN BRAZILIAN ROASTED COFFEE SAMPLES |
| MOISTURE DIFFUSIVITY AND SHRINKAGE OF PERSIMMON DURING OF CONVECTIVE DRYING WITH FIXED TEMPERATURE INSIDE THE FRUIT |
| VISCOELASTIC BEHAVIOUR OF OSMOTICALLY PRE-TREATED AND AIR-DRIED PERSIMMONS |
| EFFECTS OF SOYBEAN OIL AND LECITHIN EMULSIONS ON DRYING KINECTICS OF RUBI GRAPE |
| THERMAL PROPERTIES OF MANGO PULP FOR FREEZE-DRYING |
| STABILITY OF THE GREAT RHEA (RHEA AMERICANA) MEAT UNDER REFRIGERATED STORAGE |
| DETERMINATION OF WATER AND SOLUTES CONTENT IN APPLE TISSUE OSMOTICALLY DEHYDRATED IN TWO AND THREE COMPONENT SOLUTIONS |
| QUANTIFICATION OF SUGAR CANE MIXED IN ORANGE BEVERAGE FORMULARIZATION |
| PRODUCTION COSTS SIMULATION OF ACEROLA SOFT DRINK IN SMALL INDUSTRY |
| ISOTOPIC ANALYSIS OF CARBON (13C/12C) AND NITROGEN (15N/14N) PERFORMED IN RAW MATERIAL USED FOR PILSEN BEER BREWING |
| TRIGONELINE CONTENT IN REGULAR AND DECAFFEINATED COFFEE |
| Painéis - Quality control |
| APPLICATION OF CHEMOMETRIC METHODS IN THE COFFEE BLENDS EVALUATION |
| USE OF NMR IN COMMERCIAL VINEGARS ANALYSIS |
| APPLICATION OF FTIR-ATR AND CHEMOMETRICS FOR QUALITY CONTROL OF FRYING OILS |
| DETERMINATION OF CA2+, K+, LI+ AND NA+ CONTENT IN SOFT CARBONATED AND ISOTONIC DRINKS, BEERS, AND MINERAL WATERS |
| UTILIZATION OF CONFOCAL LASER SCANNING MICROSCOPY (CLSM) ON THE OBSERVATION OF BIOFILMS AND MICROCAPSULES STRUCTURES |
| VARIATION OF PARTICLES SIZE IN PASSION FRUIT DEHYDRATED JUICE (PASSIFLORA EDULLIS F. FLAVICARPA) DURING THE STORAGE |
| STUDY HYGIENIC - SANITARIUM OF DIFFERENT SAMPLES OF CATCHUP PROCESSED BY A PROVISION INDUSTRY OF THE AREA OF ARARAQUARA - SP. |
| COMPARISON BETWEEN THE SOXHLET METHOD AND ALTERNATIVE METHODS FOR TOTAL LIPID DOSAGE IN GRATED PARMASAN CHEESE SAMPLES |
| PHYSICO-CHEMICAL ANALYSIS OF WHOLE MILK UHT COMMERCIALIZED IN THE BAURU REGION, SÃO PAULO, BRAZIL |
| THERMAL DEGRADATION OF SUCROSE: VARIABILITY MELTING POINT |
| EVALUATION OF THE MICROWAVE-UV RADIATION IN THE DECOMPOSITION OF MILK |
| CONTENT LEVELS OF COPPER AND ALCOHOL IN SPIRITS PRODUCED IN MINAS GERAIS |
| LEVELS OF ETHYL CARBAMATE IN SPIRITS PRODUCED IN MINAS GERAIS |
| PHYSICOCHEMICAL EVALUATION OF LIGHT PASSION FRUIT BEVERAGES READY TO DRINK DURING STORAGE |
| ETHYL CARBAMATE LEVELS IN SUGAR CANE SPIRITS |
| QUANTIFICATION OF ORGANIC ACIDS IN DIFFERENT TYPES OF BEER BY HPLC/UV |
| IDENTIFICATION AND QUANTIFICATION OF FATTY ACIDS FROM DIFERENT COMMERCIAL OILS (SOYBEAN, CORN, CANOLA, SUNFLOWER AND OLIVE) BY GAS CHROMATOGRAPHY |
| PHYSICOCHEMICAL EVALUATION OF COMMERCIAL GUAVA FRUIT BEVERAGES READY TO DRINK |
| METHODS OF MULTIVARIATE CALIBRATION AND SPECTROPHOTOMETRIC ADDITIVITY IN THE DETERMINATION OF SUNSET YELLOW AND TARTRAZINE IN FOODS PRODUCTS |
| PROFILE OF FATTY ACIDS FROM THE APPARENT RHEA (RHEA AMERICANA) FAT. |
| SHELF-LIFE EVALUATION OF A FERMENTED DAIRY BEVERAGE STORED IN DIFFERENT TEMPERATURES |
| EVALUATION OF THE QUALITY OF DOMESTIC CACHAÇA (SUGAR CANE SPIRITS) FROM MINAS GERAIS APPLYING PRINCIPAL COMPONENT ANALYSIS |
| ELECTROANALYTICAL AND CHROMATOGRAPHIC DETERMINATION OF HERBICIDES RESIDUES IN SUGARCANE JUICE: A COMPARATIVE STUDY |
| Painéis - Sensoryl Analysis |
| DEVELOPMENT OF MIXED TROPICAL FRUIT NECTARS WITH CAJUINA |
| ACCEPTABILITY OF NIÁGARA ROSADA GRAPE WINES PRODUCED WITH DIFFERENT FERMENTATIVE SOURCES. |
| PERFORMANCE OF TWO TYPES OF INTENSITY SCALE IN CONSUMERS TEST. |
| SENSORY AND INSTRUMENTAL ANALYSIS OF FLAVOR AND AROMA OF YERBA MATÉ (ILEX PARAGUARIENSIS SAINT HILAIRE) BEVERAGES |
| SENSORY ACCEPTANCE OF BREAKFAST CEREAL DEVELOPMENT WITH SOY RESIDUE (OKARA) |
| PERFORMANCE OF TWO SCALES IN SENSORY TEST OF PASSION FRUIT JUICE |
| SENSORIAL EVALUATION OF STAR FRUIT OSMOTICALLY DEHYDRATED AND AIR-DRIED |
| EVALUATION SENSORIAL AND INSTRUMENTAL OF THE COMMERCIAL CACHAÇAS |
| PHENOLIC COMPOUNDS IN THE BEER: ANTIOXIDANT ACTIVITY |
| SENSORY AND INSTRUMENTAL ANALYSIS OF FLAVOR AND AROMA |
| ESTUDO COMPARATIVO DAS CARACTERÍSTICAS FÍSICO-QUÌMICAS E SENSORIAIS DO RUM E DA CACHAÇA |
| SENSORIAL ANALYSES OF GREAT RHEA (RHEA AMERICANA) MEAT |
| SENSORY AND CG-OLFACTOMETRY CHARACTERIZATION OF CASHEW APPLE NATURAL ESSENCES OBTAINED BY FRACTIONED DISTILLATION OF THE WATERPHASE |
| INFLUENCE OF THE TEMPERATURE IN SENSORY PROFILE OF COMMERCIAL CHOCOLATE MILK: TRADITIONAL AND DIET |
| INFLUENCE OF THE TEMPERATURE IN THE ACCEPTANCE OF COMMERCIAL CHOCOLATE MILK: TRADITIONAL AND DIET |
| DESCRIPTIVE ANALYSIS OF THE MANGO JUICE SWEETENED WITH DIFERENT SWEETENERS AND SUCROSE |
| COMPARISON OF TEMPORAL PERCEPTION OF FRUITINESS IN MANGO JUICE SWEETENED WITH DIFERENT SWEETENERS AND SUCROSE |