Food Processing: extrusion, digestion, mild processing, plant-based foods - Part 2

Type:

Oral Communications

Category:

16th MRFood Meeting

Place:

In-person 2

Date and time:

14:00 to 15:30 on 06/06/2024

Food Processing: extrusion, digestion, mild processing, plant-based foods - Part 2

Oral Communications

Molecular changes during deep-frying of potato and wheat starch determined by temperature-controlled time domain 1H NMR are linked to the microstructure

Theater 1

Isabella Riley, Luciano Morais Liao

Oral Communications

Magnetic resonance methods for quantifying multiscale anisotropic structure in soy protein extrudates

Theater 1

Samuel Kuijpers, Luciano Morais Liao

Oral Communications

Using TD-NMR to study the properties of plant-based meat analogue burgers during the cooking process

Theater 1

Tatiana Monaretto, Luciano Morais Liao

Oral Communications

NMR spectroscopy for structural elucidation of insoluble crystalline mannan from residual seeds of the edible açaí (Euterpe oleracea Mart.) pulp production

Theater 1

Ingrid Santos Miguez, Luciano Morais Liao

Share your questions or ideas about this activity!

Speaker

Chair

Luciano Morais Liao

Federal University of Goiás - Brazil

Luciano Morais Liao

Federal University of Goiás - Brazil

Luciano Morais Liao

Federal University of Goiás - Brazil

Luciano Morais Liao

Federal University of Goiás - Brazil

Luciano Morais Liao

Federal University of Goiás - Brazil

Other activities in category 16th MRFood Meeting

Oral Communications

Molecular changes during deep-frying of potato and wheat starch determined by temperature-controlled time domain 1H NMR are linked to the microstructure

Theater 1

Isabella Riley, Luciano Morais Liao

Oral Communications

Magnetic resonance methods for quantifying multiscale anisotropic structure in soy protein extrudates

Theater 1

Samuel Kuijpers, Luciano Morais Liao

Oral Communications

Using TD-NMR to study the properties of plant-based meat analogue burgers during the cooking process

Theater 1

Tatiana Monaretto, Luciano Morais Liao

Other activities of type Oral Communications

Oral Communications

Molecular changes during deep-frying of potato and wheat starch determined by temperature-controlled time domain 1H NMR are linked to the microstructure

Theater 1

Isabella Riley, Luciano Morais Liao

Oral Communications

Magnetic resonance methods for quantifying multiscale anisotropic structure in soy protein extrudates

Theater 1

Samuel Kuijpers, Luciano Morais Liao

Oral Communications

Using TD-NMR to study the properties of plant-based meat analogue burgers during the cooking process

Theater 1

Tatiana Monaretto, Luciano Morais Liao

Jornada / MRFood Galoá

XVIII Brazilian Magnetic Resonance Conference & MR FOOD 2024 uses Galoá to painless manage and increase the impact of the event.

Need help planning or organizing your conference? Schedule a call

Jornada / MRFood Galoá

XVIII Brazilian Magnetic Resonance Conference & MR FOOD 2024 uses Galoá to painless manage and increase the impact of the event.

Need help planning or organizing your conference? Schedule a call

Food Processing: extrusion, digestion, mild processing, plant-based foods - Part 2

Type:

Category:

Place:

Date and time:

Molecular changes during deep-frying of potato and wheat starch determined by temperature-controlled time domain 1H NMR are linked to the microstructure

Magnetic resonance methods for quantifying multiscale anisotropic structure in soy protein extrudates

Using TD-NMR to study the properties of plant-based meat analogue burgers during the cooking process

NMR spectroscopy for structural elucidation of insoluble crystalline mannan from residual seeds of the edible açaí (Euterpe oleracea Mart.) pulp production

Share your questions or ideas about this activity!

Speaker

Isabella Riley

Samuel Kuijpers

Tatiana Monaretto

Ingrid Santos Miguez

Chair

Luciano Morais Liao

Luciano Morais Liao

Luciano Morais Liao

Luciano Morais Liao

Luciano Morais Liao

Other activities in category 16th MRFood Meeting

Molecular changes during deep-frying of potato and wheat starch determined by temperature-controlled time domain 1H NMR are linked to the microstructure

Magnetic resonance methods for quantifying multiscale anisotropic structure in soy protein extrudates

Using TD-NMR to study the properties of plant-based meat analogue burgers during the cooking process

Other activities of type Oral Communications

Molecular changes during deep-frying of potato and wheat starch determined by temperature-controlled time domain 1H NMR are linked to the microstructure

Magnetic resonance methods for quantifying multiscale anisotropic structure in soy protein extrudates

Using TD-NMR to study the properties of plant-based meat analogue burgers during the cooking process

Links

Jornada / MRFood Galoá

Contact with the committee

Jornada RM

MR FOOD

Institutions that support the event

SPONSORS - Acknowledgements

Diamond

Gold

Silver

Bronze

Links

Jornada / MRFood Galoá