Boaventura, B. C. B.

Trabalhos 10

extraction optimization of watermelon albedo phenolic compounds using response surface methodology
Food Chemistry

Edna R. Amante ; Carolinne O. Dias ; Gielen Delfino dos Santos ¹ ; Nathalia Aceval Arriola ¹ ; Elane Schwinden Prudêncio ² ; Boaventura, B. C. B.

¹ Universidade Federal de Santa Catarina ;

² Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL)

-
42131
RESISTANCE OF FREE AND MICROENCAPSULATED BIFIDOBACTERIA EXPOSED TO HEAT TREATMENTS
Food Microbiology

Cristiane Silveira ¹ ; Boaventura, B. C. B. ; Stephanie Silva Pinto ¹ ; Carlise B. Fritzen-Freire ¹ ; Carolinne O. Dias

¹ Universidade Federal de Santa Catarina

-
42129
INFLUENCE OF ADDITION OF MICROENCAPSULATED Bifidobacterium BB-12 ON THE SENSORY PROPERTIES OF FROZEN YOGURT
Sensory and Consumer Science

Elane Schwinden Prudêncio ¹ ; Boaventura, B. C. B. ; Carlise B. Fritzen-Freire ² ; Nathalia Aceval Arriola ² ; Gielen Delfino dos Santos ² ; Stephanie Silva Pinto ²

¹ Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL) ;

² Universidade Federal de Santa Catarina

-
42039
SURVIVAL OF BIFIDOBACTERIUM BB-12 MICROENCAPSULATED WITH PREBIOTICS DURING STORAGE
Bioactive Compounds and Functional Foods

Isabella de Bona Muñoz ; Carlise B. Fritzen-Freire ¹ ; Stephanie Silva Pinto ¹ ; Boaventura, B. C. B. ; Elane Schwinden Prudêncio ²

¹ Universidade Federal de Santa Catarina ;

² Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL)

-
41868
MORPHOLOGICAL ANALYSIS OF PROBIOTIC MICROENCAPSULATED WITH DIFFERENT ENCAPSULATING AGENTS
Bioactive Compounds and Functional Foods

Carlise B. Fritzen-Freire ¹ ; Stephanie Silva Pinto ¹ ; Renata Bongiolo Magenis ² ; Boaventura, B. C. B. ; Elane Schwinden Prudêncio ³

¹ Universidade Federal de Santa Catarina ;

² Departamento de Ciência e Tecnologia de Alimentos/Centro de Ciências Agrárias/UFSC / Centro de Ciências Agrárias / Universidade Federal de Santa Catarina ;

³ Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL)

-
41863

XVI World Congress of Food Science and Technology - IUFoST

extraction optimization of watermelon albedo phenolic compounds using response surface methodology

RESISTANCE OF FREE AND MICROENCAPSULATED BIFIDOBACTERIA EXPOSED TO HEAT TREATMENTS

INFLUENCE OF ADDITION OF MICROENCAPSULATED Bifidobacterium BB-12 ON THE SENSORY PROPERTIES OF FROZEN YOGURT

SURVIVAL OF BIFIDOBACTERIUM BB-12 MICROENCAPSULATED WITH PREBIOTICS DURING STORAGE

MORPHOLOGICAL ANALYSIS OF PROBIOTIC MICROENCAPSULATED WITH DIFFERENT ENCAPSULATING AGENTS

Coautores(as) (17)

Elane Schwinden Prudêncio

Edna Regina Amante

Carlise B. Fritzen-Freire

Stephanie Silva Pinto

Isabella de Bona Muñoz

Carolinne O. Dias

PEDRO LUIZ MANIQUE BARRETO

Brunna Boaventura

Renata Bongiolo Magenis

Nathalia Aceval Arriola

Gielen Delfino dos Santos

Amboni, R.D.M.C.

Murakami, A.N.N.

Cristiane Silveira

Edna R. Amante

SALVADOR, M.

BRANCO, C. S.