Gustavo Costa do Nascimento | ICBC 2026 | Galoá Proceedings

Faculty of Food Engineering, UNICAMP, Brazil

Gustavo Costa do Nascimento

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PHENOLIC ENRICHMENT AND ANTIOXIDANT POTENTIAL OF 3D-PRINTED GLUTEN-FREE SNACKS CONTAINING EXTRUDED PERUVIAN PURPLE MAIZE COB FLOUR
SALVADOR-REYES, Rebeca ¹
QUISPE-SANTIVAÑEZ, Grimaldo Wilfredo ²
JAVIER-NINAHUAMAN, Henry Juan ³
MARTINEZ-VILLALUENGA, Cristina ⁴
BAUTISTA-EXPOSITO, Sara ⁴
PAUCAR-MENACHO, Luz María ⁵
COSTA NASCIMENTO, Gustavo ⁶
MARTINS CARVALHO, Hugo José ⁷
CLERICI, Maria Teresa Pedrosa Silva ⁷
¹ Programa de Doctorado en Ingeniería Agroindustrial Mención Transformación Avanzada de Granos y Tubérculos Andinos, Universidad Nacional del Santa
² Universidad Nacional Autónoma Altoandina de Tarma
³ Universidad Tecnológica del Perú
⁴ Instituto de Ciencia y Tecnología de Alimentos y Nutrición | (Institute of Food Science, Technology and Nutrition)
⁵ Universidad Nacional del Santa
⁶ Faculty of Food Engineering, UNICAMP, Brazil
⁷ Universidade Estadual de Campinas (UNICAMP)
Vol.2, 2025 -
348408

Innovative Processing of Bioactive Compounds - (IP)

In-person poster presentation
Fermentation and micronization modify the phenolic and antioxidant profiles of dark purple yam flours
NASCIMENTO, Gustavo Costa do ¹
CLERICI, Maria Teresa Pedrosa Silva ²
MARTINEZ-VILLALUENGA, Cristina ³
¹ Faculty of Food Engineering, UNICAMP, Brazil
² Universidade Estadual de Campinas (UNICAMP)
³ Institute of Food Science, Technology and Nutrition
Vol.2, 2025 -
348816

Innovative Processing of Bioactive Compounds - (IP)

In-person poster presentation

Co-authors (8)

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