ICBC 2018
PRODUCTION OF FERMENTED BEVERAGE BASED ON SOYBEAN WATER-SOLUBLE EXTRACT ADDED FROM MACAÚBA PULP (Acrocomia aculeata (Jacq.) Lodd. Ex Mart.) USING YOGURT CULTURE AND PROBIOTIC LINEAGE
IUFoST
ENZYMATIC HYDROLYSATES FROM WHEY PROTEIN CONCENTRATE: PEPTIDE PROFILE AND ANTIOXIDANT ACTIVITY
IUFoST
COMPARISON OF METHODOLOGIES FOR THE DETERMINATION OF THE DEGREE OF HYDROLYSIS OF WHEY PROTEIN CONCENTRATE: EFFECT OF ENZYME TYPE AND REACTION TIME
IUFoST
ENZYMATIC HYDROLYSIS OF WHEY PROTEIN CONCENTRATE: EFFECT OF ENZYME TYPE ON PEPTIDE PROFILE
IUFoST
USE OF DIFFERENT PROTEASES TO OBTAIN WHEY PROTEIN CONCENTRATE HYDROLYSATES WITH INHIBITORY ACTIVITY TOWARD ANGIOTENSIN-CONVERTING ENZYME
