Dr. Talita Szlapak Franco
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Dr. Talita Szlapak Franco

Postdoctoral Researcher
Federal University of Parana, Brazil


Highest Degree
Ph.D. in Food Engineering from Federal University of Parana, Brazil

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Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Dairy Technology
90%
Microbial Food
75%
Food Safety
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Franco, T.S., C.A. Perussello, L.N. Ellendersen and M.L. Masson, 2017. Effect of process parameters on foam mat drying kinetics of yacon (Smallanthus sonchifolius) and thin‐layer drying modeling of experimental data. J. Food Process Eng., Vol. 40. 10.1111/jfpe.12264.
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  2. Franco, T.S., C.A. Perussello, L.N. Ellendersen and M.L. Masson, 2016. Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT-Food Sci. Technol., 66: 503-513.
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  3. Franco, T.S., L.N. Ellendersen, D. Fattori, D. Granato and M.L. Masson, 2015. Influence of the addition of ovalbumin and emulsifier on the physical properties and stability of yacon (Smallanthus sonchifolius) juice foams prepared for foam mat drying process. Food Bioprocess Technol., 8: 2012-2026.
    CrossRef  |  Direct Link  |  
  4. Franco, T.S., C.A. Perussello, L.D.S.N. Ellendersen and M.L. Masson, 2015. Foam mat drying of yacon juice: Experimental analysis and computer simulation. J. Food Eng., 158: 48-57.
    CrossRef  |  Direct Link  |  
  5. Franco, T.S., S. Garcia, E.Y. Hirooka, Y.S. Ono and J.S. dos Santos, 2011. Lactic acid bacteria in the inhibition of Fusarium graminearum and deoxynivalenol detoxification. J. Applied Microbiol., 111: 739-748.
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