Débora Parra Baptista in 3rd International Congress on Bioactive Compounds

Departamento de Engenharia e Tecnologia dos Alimentos / Faculdade de Engenharia dos Alimentos / UNICAMP

Débora Parra Baptista

Also published on: ICBC 2022

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Papers 6

PREBIOTIC POTENTIAL OF HYBRID REQUEIJÃO
OLIVEIRA, Nadya ¹
SOUSA, Lailson Oliveira de ¹
OLIVEIRA, Mariana ²
LOPES, Aline
FREITAS, Debora Parra Baptista
GIGANTE, Mirna Lucia ³
¹ State University of Campinas (UNICAMP)
² Universidade Estadual de Campinas (UNICAMP) | (State University of Campinas (UNICAMP))
³ UNICAMP
Vol 3, 2024. -
318362

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

Poster
MILK FERMENTATION BY EPS-PRODUCING PROBIOTICS AS A STRATEGY FOR THE DEVELOPMENT OF PRODUCTS FOR DYSPHAGIC INDIVIDUALS
MUNHOZ, Brenda Alessandra ¹
SILVA, Nicole Catarine
FREITAS, Debora Parra Baptista
¹ Universidade Estadual de Campinas (UNICAMP)
Vol 3, 2024. -
319557

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
INFLAMMATORY POTENTIAL OF HIGH-PROTEIN HYBRID YOGURT
GIGANTE, Mirna Lucia ¹
FREITAS, Debora Parra Baptista
SILVA, Kívea Kássia de Paiva e ²
MACHADO, Manuela ³
COSTA, Eduardo ³
PINTADO, Manuela ³
¹ UNICAMP
² State University of Campinas (UNICAMP)
³ Universidade Católica Portuguesa, Porto – Portugal
Vol 3, 2024. -
318998

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

Poster
Impact of replacing dairy protein with almond protein on the digestibility of Cream Cheese
SILVA, Kívea Kássia de Paiva e ¹
FIRMINO, Lais ¹
RIBEIRO, Ana Paula Badan ¹
FREITAS, Debora Parra Baptista
GIGANTE, Mirna Lucia ¹
¹ Universidade Estadual de Campinas (UNICAMP) | (State University of Campinas (UNICAMP))
Vol 3, 2024. -
319322

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

Poster
EFFECT OF ALMOND PROTEIN ADDITION ON THE NUTRITIONAL PROFILE OF CREAM CHEESE
SILVA, Kívea Kássia de Paiva e ¹
COSTA-SANTOS, Augusto ²
PALLONE, Juliana ²
GAMA, Marco ³
FREITAS, Debora Parra Baptista
GIGANTE, Mirna Lucia ²
¹ State University of Campinas (UNICAMP)
² Universidade Estadual de Campinas (UNICAMP) | (State University of Campinas (UNICAMP))
³ Embrapa Southeast Livestock
Vol 3, 2024. -
319430

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

Poster

ICBC 2024

Proceedings of International Congress on Bioactive Compounds and International Workshop on Bioactive Compounds
Proceedings of 3rd International Congress on Bioactive Compounds and 4th International Workshop on Bioactive Compounds

Débora Parra Baptista

PREBIOTIC POTENTIAL OF HYBRID REQUEIJÃO

MILK FERMENTATION BY EPS-PRODUCING PROBIOTICS AS A STRATEGY FOR THE DEVELOPMENT OF PRODUCTS FOR DYSPHAGIC INDIVIDUALS

INFLAMMATORY POTENTIAL OF HIGH-PROTEIN HYBRID YOGURT

Impact of replacing dairy protein with almond protein on the digestibility of Cream Cheese

EFFECT OF ALMOND PROTEIN ADDITION ON THE NUTRITIONAL PROFILE OF CREAM CHEESE

Co-authors (17)

Juliana Pallone

Mirna Lucia Gigante

Kívea Kássia de Paiva e Silva

Manuela Pintado

Lailson Oliveira de Sousa

Aline Lopes

Aline Souza Lopes

Brenda Alessandra Munhoz

Nicole Catarine Silva

Augusto Costa-Santos

Marco Gama

Lais Firmino

Ana Paula Badan Ribeiro

Manuela Machado

Eduardo Costa

Nadya Oliveira

Mariana Oliveira

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