-
EFFECT OF TEMPERATURE IN α-AMYLASE AND AMYLOGLUCOSIDASE PRODUCED FROM ENGLISH POTATO RESIDUE VIA FERMENTATION IN SOLID STATE
-106630 -
ENZYME MACERATION AND ANTIOXIDANT POTENTIAL OF EXTRACTS PRODUCED FROM GRAPE POMACE
-106905 -
PRODUCTION OF GRAPE POMACE EXTRACTS WITH ANTIOXIDANT PROPERTIES: A STUDY BASED ON PROCESS OPTIMIZATION BY EXPERIMENTAL DESIGN
-106915
Publicações em outros proceedings
-
CIPCA 2023
POTENTIAL OF CHITOSAN-ALGINATE EDIBLE FILMS AS PACKAGING FOR FISH MEAT
-
CIPCA 2023
Ultrasound production of alginate-based essential oil nanoemulsions for food preservation.
-
CIPCA 2023
PHYSICAL CHARACTERIZATION OF ALGINATE-BASED CINNAMON ESSENTIAL OIL NANOEMULSIONS FOR THE FORMULATION OF ACTIVE COATINGS
-
CIPCA 2023
MECHANICAL PROPERTIES AND SOLUBILITY OF CHITOSAN-BASED ACTIVE FILMS CONTAINING ROSIN RESIN AND ZnOnano
-
ICBC 2022
APPLICATION OF POWDERED JUÇARA PULP AS A NATURAL COLORANT IN ICE CREAM AND ITS SENSORY AND FUNCTIONAL POTENTIAL EVALUATION
Preservar a memória da conferência e aumentar o alcance do conhecimento científico é a razão pela qual o Processo de Galoá foi criado.
Os trabalhos da conferência publicados aqui são de acesso aberto e nossa indexação mantém os trabalhos apresentado na conferência fácil de encontrar e citar.