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Effects of choline chloride on Flavourzyme performance during enzymatic hydrolysis of proteins from chicken viscera and obtaining of antioxidant peptides
-107159 -
Use of a modified protease by ionic liquid in protein hydrolysis as a strategy to improve the production of antioxidant peptides
-107158 -
Ionic liquids increased the proteolytic activity of a commercial enzyme from Aspergillus oryzae
-107082 -
Improvement of the biological potential of black cricket (Gryllus assimilis) protein: effect of enzymatic hydrolysis on its antioxidant properties
-107079 -
PRODUCTION OF GRAPE POMACE EXTRACTS WITH ANTIOXIDANT PROPERTIES: A STUDY BASED ON PROCESS OPTIMIZATION BY EXPERIMENTAL DESIGN
-106915
Publicações em outros proceedings
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ICBC 2022
Antioxidant properties of tambatinga (Colossoma macropomum x Piaractus brachypomus) protein hydrolysates
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ICBC 2022
HOW DOES ENZYMATIC TREATMENT AFFECT THE ANTIOXIDANT POTENTIAL OF SERIGUELA PULP?
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SLACA 2021
How can some parameters of process affect the α-amylase production by Aspergillus oryzae using chicken viscera flour as substrate under solid state fermentation?
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SLACA 2021
Immobilization of probiotic microorganisms and application in apple juice fermentation: effects on cell viability and antioxidant properties of the fermented product
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SLACA 2021
GERMINATION AND FERMENTATION AS STRATEGIES TO PRODUCE A FUNCTIONAL PLANT-BASED BEVERAGE
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