Talita Braga de Brito Nogueira in 3rd International Congress on Bioactive Compounds

Cetea/Ital

Talita Braga de Brito Nogueira

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Papers 2

INFUSION OF PINEAPPLE CROWN FERMENTED BY ASPERGILLUS TUBINGENSIS: XYLOOLIGOSACCHARIDES AND ANTIOXIDANT COMPOUNDS IN A TEA CUP
NOGUEIRA, Talita Braga de Brito ¹
NUMA, Iramaia Angélica Neri ²
ARRUDA, Henrique Silvano
PASTORE, Glaucia Maria ²
FERREIRA, Mariana Simões Larraz ³
FAI, Ana Elizabeth Cavalcante ⁴
BICAS, Juliano Lemos ²
¹ Universidade Federal do Estado do Rio de Janeiro
² UNICAMP
³ Universidade Federal do Estado do Rio de Janeiro | (Federal University of the State of Rio de Janeiro)
⁴ Universidade do Estado do Rio de Janeiro
Vol 3, 2024. -
319579

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
SOLID-STATE FERMENTATION OF PINEAPPLE CROWN BY Aspergillus tubingensis: A STRATEGY FOR ENHANCED PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY
NOGUEIRA, Talita Braga de Brito ¹
NUMA, Iramaia Angélica Neri ²
CARVALHO, Matheus Grilo de Oliveira ³
PASTORE, Glaucia ²
FERREIRA, Mariana Simões Larraz ³
FAI, Ana Elizabeth Cavalcante ⁴
BICAS, Juliano Lemos ²
¹ Universidade Federal do Estado do Rio de Janeiro
² Universidade Estadual de Campinas (UNICAMP) | (State University of Campinas (UNICAMP))
³ Universidade Federal do Estado do Rio de Janeiro | (Federal University of the State of Rio de Janeiro)
⁴ Rio de Janeiro State University
Vol 3, 2024. -
319464

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

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

Talita Braga de Brito Nogueira

INFUSION OF PINEAPPLE CROWN FERMENTED BY ASPERGILLUS TUBINGENSIS: XYLOOLIGOSACCHARIDES AND ANTIOXIDANT COMPOUNDS IN A TEA CUP

SOLID-STATE FERMENTATION OF PINEAPPLE CROWN BY Aspergillus tubingensis: A STRATEGY FOR ENHANCED PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY

Co-authors (8)

Juliano Lemos Bicas

Glaucia Maria Pastore

Glaucia Pastore

Mariana Simões Larraz Ferreira

Ana Elizabeth Cavalcante Fai

Iramaia Angélica Neri Numa

Henrique Silvano Arruda

Matheus Grilo de Oliveira Carvalho

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