SLACA
ISSN: 2447-2840
Trabalhos (23)
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Improvement of antioxidant and antimicrobial activity of soy isoflavones extracts bioconverted with β-glucosidase
vol. 4, 2019 -114377 -
Identification of free phenolic compounds from black mustard: a comparative analysis between non-germinated and germinated grains
vol. 4, 2019 -114697 -
SYNERGISTIC EFFECTS BETWEEN DIFFERENT PROTEASES ON GENERATION OF PROTEIN HYDROLYSATES FROM BLACK CRICKET (GRYLLUS ASSIMILIS) WITH ACE INHIBITORY ACTIVITY
vol. 4, 2019 -114739 -
PRODUÇÃO DE ISOMALTULOSE A PARTIR DE CÉLULAS LIVRES DE Erwinia sp. D12, Klebsiella sp. E Serratia plymuthica
vol. 4, 2019 -114746 -
Biotransformation of bioactive compounds from lentils affected their antihypertensive properties
vol. 4, 2019 -114913 -
TYROSINASE INHIBITORY ACTIVITY OF PEPTIDES FROM BLACK CRICKET (Gryllus assimilis) PROTEIN HYDROLYSATES
vol. 4, 2019 -115821 -
EVALUATION OF ACRYLAMIDE REDUCTION POTENTIAL IN COFFEE BY L-ASPARAGINASES FROM Aspergillus oryzae IOC 3999 AND Aspergillus niger IOC 0203
vol. 4, 2019 -115865 -
Biotransformação de proteínas de grilo-preto (Gryllus assimilis) por processo fermentativo submerso para produção de peptídeos antioxidantes
vol. 4, 2019 -117007 -
STATISTICAL MIXTURE DESIGN AS STRATEGY TO RECOVER ANTIOXIDANT COMPOUNDS FROM GRAPE SEEDS BY ENZYMATIC HYDROLYSIS
vol. 4, 2019 -117123 -
EXTRACTION OF BIOACTIVE COMPOUNDS FROM BANANA BRACTS AND EVALUATION OF THEIR ANTIOXIDANT PROPERTIES
vol. 4, 2019 -114872 -
EFFECT OF PAPAIN ENZYME ADDITION BY INJECTION AND MARINATION IN BEEF FOR ELDERLY CONSUMPTION
vol. 4, 2019 -115000 -
EFFECTS OF PROCESS PARAMETERS ON THE RECOVERY OF COMPOUNDS WITH ANTIOXIDANT PROPERTIES FROM BANANA BRACTS (MAÇÃ VARIETY)
Vol 14, 2021 -143765 -
IMMOBILIZATION OF A PROTEASE FROM BACILLUS LICHENIFORMIS IN CHITOSAN BY COVALENT BONDING
Vol 14, 2021 -144179 -
Effects of simulated digestion on the antioxidant, antidiabetic, and antihypertensive properties of black cricket (Gryllus assimilis) protein hydrolysates
Vol 14, 2021 -144276 -
Simultaneous production of proteases and antioxidant peptides by Aspergillus oryzae using chicken viscera flour as substrate for solid state fermentation
Vol 14, 2021 -144449 -
In vitro digestion of germinated mustard grains and its effects on phenolic profile and antioxidant potential
Vol 14, 2021 -144481 -
INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE ANTIOXIDANT PROPERTIES OF COMMON BEAN (PHASEOLUS VULGARIS CV. CARIOCA) PROTEIN HYDROLYSATES
Vol 14, 2021 -144510 -
CHANGES IN ANTIOXIDANT ACTIVITY OF LENTIL PROTEINS AFTER ENZYMATIC HYDROLYSIS AND DIFFERENT PROCESSING TREATMENTS
Vol 14, 2021 -144512 -
Generation of antioxidant peptides from chicken viscera proteins by enzymatic hydrolysis
Vol 14, 2021 -144448 -
HOW PROCESS PARAMETERS CAN AFFECT THE BIOLOGICAL PROPERTIES OF PLANT-BASED FERMENTED BEVERAGES?
Vol 14, 2021 -144511 -
GERMINATION AND FERMENTATION AS STRATEGIES TO PRODUCE A FUNCTIONAL PLANT-BASED BEVERAGE
Vol 14, 2021 -144513 -
Immobilization of probiotic microorganisms and application in apple juice fermentation: effects on cell viability and antioxidant properties of the fermented product
Vol 14, 2021 -144571 -
How can some parameters of process affect the α-amylase production by Aspergillus oryzae using chicken viscera flour as substrate under solid state fermentation?
Vol 14, 2021 -144759
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