Maria Laysa Cirilo Barnabé in 3rd International Congress on Bioactive Compounds

Maria Laysa Cirilo Barnabé

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Papers 2

ENHANCING NUTRITIONAL QUALITY THROUGH SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83
RODRIGUES, Tatiana Zanella
BARNABÉ, Maria Laysa Cirilo
MEDEIROS, Ana Regina Simplício de ¹
BARBOSA, Gabriel Victor Pinheiro
COUTO, Marcus Vinicius de Souza
SILVA, Jaielison Yandro Pereira da ²
OLIVEIRA, Maria Elieidy Gomes de ²
SOUZA, Evandro Leite de ²
GONÇALVES, Ingrid Conceição Dantas
GARCIA, Estefânia Fernandes
¹ Federal University of Paraiba
² Universidade Federal da Paraíba | (Federal University of Paraíba)
Vol 3, 2024. -
319233

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 FERMENTATION TIME ON NUTRITIONAL QUALITY OF SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83.
RODRIGUES, Tatiana Zanella
BARNABÉ, Maria Laysa Cirilo ¹
MEDEIROS, Ana Regina Simplício de ¹
BARBOSA, Gabriel Victor Pinheiro
COUTO, Marcus Vinicius de Souza
ALCÂNTARA, Maristela Alves
SILVA, Rene Pinto da
GONÇALVES, Ingrid Conceição Dantas ¹
GARCIA, Estefânia Fernandes
¹ Federal University of Paraiba
Vol 3, 2024. -
318613

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

Poster

Co-authors (12)

Publications in other proceedings

SLACAN 2025
Development of Wholemeal Sourdough Bread Supplemented with Opuntia ficus-indica and Autochthonous Lactic Acid Bacteria

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

Maria Laysa Cirilo Barnabé

ENHANCING NUTRITIONAL QUALITY THROUGH SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83

EFFECT OF FERMENTATION TIME ON NUTRITIONAL QUALITY OF SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83.

Co-authors (12)

Tatiana Zanella Rodrigues

Ana Regina Simplício de Medeiros

Gabriel Victor Pinheiro Barbosa

Marcus Vinicius de Souza Couto

Estefânia Fernandes Garcia

Ingrid Conceição Dantas Gonçalves

Maristela Alves Alcântara

Rene Pinto da Silva

Ingrid Conceição Dantas Gonçalves

Jaielison Yandro Pereira da Silva

Maria Elieidy Gomes de Oliveira

Evandro Leite de Souza

Publications in other proceedings

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