Thiago Pereira de Macedo | ICBC 2024 | Galoá Proceedings

Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas

Thiago Pereira de Macedo

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Improving Osmoporation: the impact of processing steps on the stability of phenolic compounds during encapsulation into Saccharomyces boulardii Cells
MACÊDO, Thiago Pereira de ¹
MEDEIROS, Fábio Gonçalves Macêdo de ²
PEDRINI, Marcia Regina da Silva ²
¹ Universidade Federal do Rio Grande do Norte
² Universidade Federal do Rio Grande do Norte | (Federal University of Rio Grande do Norte)
Vol 3, 2024. -
318719

Encapsulation, nanoprocessing, rheology, extraction, modeling, simulation, and optimization of processes, food processing, emerging technology, etc – (ET)

Poster
Incorporation of Acerola Phenolic Compounds in Saccharomyces boulardii: Efficiency and Impact on Cell Viability
MACÊDO, Thiago Pereira de ¹
MEDEIROS, Fábio Gonçalves Macêdo de ²
PEDRINI, Marcia Regina da Silva ²
¹ Universidade Federal do Rio Grande do Norte
² Universidade Federal do Rio Grande do Norte | (Federal University of Rio Grande do Norte)
Vol 3, 2024. -
318718

Encapsulation, nanoprocessing, rheology, extraction, modeling, simulation, and optimization of processes, food processing, emerging technology, etc – (ET)

Poster

Co-authors (2)

Publications in other proceedings