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CHANGES IN ANTIOXIDANT ACTIVITY OF LENTIL PROTEINS AFTER ENZYMATIC HYDROLYSIS AND DIFFERENT PROCESSING TREATMENTS
Vol 14, 2021 -144512 -
INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE ANTIOXIDANT PROPERTIES OF COMMON BEAN (PHASEOLUS VULGARIS CV. CARIOCA) PROTEIN HYDROLYSATES
Vol 14, 2021 -144510
Publications in other proceedings
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SLACAN 2023
FERMENTATION OF FLOURS FROM THE AMAZON BIOME: IMPACT ON THEIR COMPOSITION AND TECHNO-FUNCTIONAL PROPERTIES
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SLACAN 2023
OBTAINING AN INNOVATIVE FERMENTED INGREDIENT FROM BABASSU AND BRAZIL NUT KERNELS: ADDING VALUE TO FOREST PRODUCTS
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SLACAN 2023
Development of plant-based hamburgers using flours from native species to the Amazon Biome
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PIBIC 2021
Como diferentes processos tecnológicos podem afetar as propriedades antioxidantes de hidrolisados produzidos a partir de proteínas vegetais?
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