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Preferred Attribute Elicitation (PAE) method compared to descriptive analysis: a study using probiotic yogurt sweetened with xylitol and/or prebiotic components
vol. 4, 2019 -115743 -
BEBIDA KEFIR: ESTUDO DA CINÉTICA DE CRESCIMENTO DA BIOMASSA E APLICAÇÃO DE ESPESSANTES PREBIÓTICOS
vol. 4, 2019 -114168 -
CASSAVA STARCH MODIFIED BY OXIDATION: PHYSICAL AND CHEMICAL PROPERTIES AND TEXTURE PROFILE OF THE GELS
vol. 4, 2019 -112356 -
PREBIOTIC ICE CREAM BASED ON HYDROSOLUBLE EXTRACT OF RICE BYPRODUCT: IS THERE AN IMPACT OF THE TYPE OF PREBIOTIC COMPONENT?
vol. 4, 2019 -115712
Publications in other proceedings
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ICBC 2024
CAN THE ULTRASOUND-ASSISTED EXTRACTION PROCESS VARIABLES INFLUENCE THE ANTIOXIDANT ACTIVITY AND THE PROFILE OF PHENOLIC COMPOUNDS IN LYCHEE (LITCHI CHINENSIS) PEEL?
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ICBC 2024
COMPARISON OF PRESSURIZED FLUIDS AND ULTRASOUND-ASSISTED EXTRACTION TECHNIQUES FOR PHENOLIC COMPOUND RECOVERY FROM UVAIA (Eugenia pyriformis Cambess) LEAVES
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ICBC 2024
FRESHWATER MICROALGAE AS SOURCE OF ESSENTIAL AMINO ACIDS AND FATTY ACIDS
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SLACAN 2023
DOES HIGH-INTENSITY ULTRASOUND INFLUENCE THE PROBIOTIC FERMENTATION AND FUNCTIONAL PROPERTIES OF BARU ALMOND BEVERAGES?
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SENSELATAM 2020
POTENTIALLY SYNBIOTIC GRAPE JUICE: EFFECT OF PROBIOTIC AND PREBIOTIC COMPONENTS ON THE SENSORY ACCEPTANCE
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