Paula Augusti in 3rd International Congress on Bioactive Compounds

Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS)

Paula Augusti

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Papers 2

Effect of bioavailable phenolic compounds from olive pomace on nitric oxide content in microglial cells
SCHMIDT, Luana ¹
VARGAS, Bruna ²
MONTEIRO, Camila ³
PAPPIS, Lauren ⁴
MELLO, Renius ⁵
MACHADO, Alencar ⁴
EMANUELLI, Tatiana ⁵
MOREIRA, José Cláudio ¹
AUGUSTI, Paula ²
¹ Postgraduate Program in Biological Sciences: Biochemistry, Federal University of Rio Grande do Sul (UFRGS)
² Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS)
³ Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM)
⁴ Graduate Program in Nanoscience and Laboratory of Cell Culture and Genetics, Franciscan University
⁵ Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria
Vol 3, 2024. -
317883

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

Poster
OPTIMIZING SOY PROTEIN AND OAT FIBER IN CHOCOLATE CAKE MIX WITH RESPONSE SURFACE METHODOLOGY: EFFECTS ON TEXTURE PROFILE
AUGUSTI, Paula ¹
CASTRO, Samara Dias de ²
BOCHI, Vivian Caetano ³
¹ Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS)
² Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA)
³ Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA),
Vol 3, 2024. -
318284

Food Formulation, New Product Development, Food Processing, Stability, and Shelf Life – (PF)

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

Paula Augusti

Effect of bioavailable phenolic compounds from olive pomace on nitric oxide content in microglial cells

OPTIMIZING SOY PROTEIN AND OAT FIBER IN CHOCOLATE CAKE MIX WITH RESPONSE SURFACE METHODOLOGY: EFFECTS ON TEXTURE PROFILE

Co-authors (10)

Tatiana Emanuelli

Luana Schmidt

Bruna Vargas

Camila Monteiro

Lauren Pappis

Renius Mello

Alencar Machado

José Cláudio Moreira

Samara DIAS DE CASTRO

Vivian Caetano Bochi

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