Hugo José Martins Carvalho | ICBC 2024 | Galoá Proceedings

Hugo José Martins Carvalho

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ENHANCING NUTRITIONAL AND BIOACTIVE PROPERTIES OF BISCUITS THROUGH THE INCORPORATION OF UMBU AND BURITI PEEL FLOURS: A STUDY ON PHENOLIC CONTENT, ANTIOXIDANT CAPACITY, AND DIETARY FIBER ENRICHMENT
REIS, Marco José Ferreira ¹
ARAÚJO, Mateus Alves
NEVES, Nathalia de Andrade ¹
JESUS, Larissa Karla de ¹
RODRIGUES, Sander Moreira ²
SALATO, Raúl Ezerinho ¹
CARVALHO, Hugo José Martins
SCHMIELE, Marcio ³
¹ Federal University of Jequitinhonha and Mucuri Valleys
² Universidade Federal dos Vales do Jequitinhonha e Mucuri
³ UFVJM
Vol 3, 2024. -
319397

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

Poster

Co-authors (7)

Publications in other proceedings

SLACAN 2023
MORPHOLOGICAL AND CRYSTALLINE FEATURES OF OREGANO ESSENTIAL OIL MICROPARTICLES OBTAINED VIA SPRAY DRYING