Silvani Verruck | CIPCA 2023 | Galoá Proceedings

Universidade Federal de Santa Catarina

Silvani Verruck

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FERMENTED MILK AS A HIGH PROTEIN CONTENT PRODUCT
Natália Trapp ¹
Silvani Verruck ¹
Maria Helena Machado Canella ¹
Amanda Alves Prestes ¹
Erick Almeida Esmerino ²
Elane Schwinden Prudêncio ¹
¹ Universidade Federal de Santa Catarina
² Universidade Federal Fluminense
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157787

New processes and ingredients

Poster

Co-authors (5)

Publications in other proceedings

SLACAN 2023
METATAXONOMIC ANALYSIS AND CHEMICAL COMPOSITION OF ARTISANAL COLONIAL CHEESE FROM SOUTHERN BRAZIL: EXPLORING MICROBIAL DIVERSITY AND BIOCHEMICAL ASPECTS DURING RIPENING
SLACAN 2023
PREVALENCE, SPATIO-TEMPORAL DISTRIBUTION AND RISK ASSESSMENT OF MARINE BIOTOXINS AND ESCHERICHIA COLI IN BIVALVE MOLLUSKS: INSIGHTS FROM A LONGITUDINAL STUDY (2020-2022) IN SANTA CATARINA, BRAZIL
ICBC 2022
PREBIOTIC AND ANTIOXIDANT POTENTIAL OF A FERMENTED PLANT BASED BEVERAGE WITH ADDITION OF UVAIA (Eugenia pyriformis) PULP DURING in vitro DIGESTION
SLACA 2021
Essential oils as natural alternatives for preserving traditional quark cheese safety
SLACA 2021
Identification and quantification of bacteria using as V3-V4 regions of the 16S rRNA gene in artisanal salami through metagenetic analysis