Carla Alves Monaco Lourenço | ICBC 2024 | Galoá Proceedings

Carla Alves Monaco Lourenço

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EFFECT OF SOLID-STATE FERMENTATION ON THE COMPONENT PROFILE OF DIFFERENT COWPEA FLOURS
PAIXÃO, Júlia Silva da ¹
CARVALHO, Marina Vieira de ²
LOURENÇO, Carla Alves Monaco ²
VANIN, Fernanda Maria
¹ USP
² University of São Paulo/FZEA
Vol 3, 2024. -
318358

Fermentation; production and application of enzymes in food; prebiotics, probiotics, pos-biotics; microbial or enzymatic production of products of interest to food; genetically modified foods and microorganisms; biochemical changes post-harvest – (BB)

Poster
EFFECT OF THE ADDITION OF BLACKBERRY PHENOLIC COMPOUNDS ON THE PROPERTIES OF CREATINE SUPPORT GUMS
ZUFFO, Lúcia Montagner ¹
LOURENÇO, Carla Alves Monaco ¹
VANIN, Fernanda Maria
¹ USP - Universidade de São Paulo
Vol 3, 2024. -
318350

Nutrition, functional foods and bioactive compounds, fortified foods, food microbiology – (AS)

Poster

Co-authors (4)

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