Francisco Allan Leandro de Carvalho | ICBC 2026 | Galoá Proceedings

Federal University of São Francisco Valley

Francisco Allan Leandro de Carvalho

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ENHANCING THE OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF KAFTA WITH ENCAPSULATED THYME (Thymus vulgaris) ESSENTIAL OIL
SANTOS, Juliana Cantalino dos ¹
SILVA, Ricardo Macedo da ²
CARVALHO, Francisco Allan Leandro de ³
DOBLADO, Begoña Panea ⁴
RODRIGUES, Rafael Torres de Souza ⁵
ALENCAR, Maria Gracileide de ⁵
QUEIROZ, Mario Adriano Avila ⁵
¹ Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano
² Instituto Federal do Sertão Pernambucano
³ Universidade Federal do Vale do São Francisco
⁴ Centro de Investigación y Tecnología Agroalimentaria de Aragón
⁵ Universidade Federal do Vale do São Francisco | (Federal University of São Francisco Valley)
Vol.2, 2025 -
348509

Proximate Composition, Physicochemical Analyzes - (PCA)

Oral presentation
PROPOLIS EXTRACT AS A NATURAL ANTIOXIDANT IN SHEEP MEAT BURGERS
MELO, Shaenna Karlla de Souza ¹
VALE, Rafaela Borges do ¹
LIMA, Juliana dos Santos ¹
CAMARGO, William Alves Franco de ¹
CARVALHO, Francisco Allan Leandro de ¹
DOBLADO, Begoña Panea ²
¹ Universidade Federal do Vale do São Francisco- UNIVASF
² Centro de Investigación y Tecnología Agroalimentaria de Aragón
Vol.2, 2025 -
348944

Product development, Sensory Sciences and Consumer Profile - (PD)

Online poster presentation

Co-authors (10)