Wander Barros | ICBC 2024 | Galoá Proceedings

Wander Barros

Also published on: ICBC 2022

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ENHANCING THE ANTIOXIDANT PROPERTIES OF PLEUROTUS SPP. MUSHROOM PROTEINS THROUGH ENZYMATIC HYDROLYSIS
CAVENAGHI, Daniela Fernanda Lima de Carvalho ¹
BARROS, Wander Miguel de ¹
CASTRO, Ruann Janser Soares de ²
¹ Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso
² UNICAMP
Vol 3, 2024. -
318221

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
PLEUROTUS SPP. MUSHROOM PROTEINS AS TECHNO-FUNCTIONAL INGREDIENTS IN NUTRACEUTICAL FOODS.
BARRO, Thamiris Rodrigues de ¹
SOUSA, Jaqueline Nobrega de ¹
BARROS, Wander Miguel de ¹
CASTRO, Ruann Janser Soares de ²
CAVENAGHI, Daniela Fernanda Lima de Carvalho ¹
¹ Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso
² UNICAMP
Vol 3, 2024. -
318226

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

Poster

Co-authors (4)

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