Ricardo Belmiro | SLACA 2019 | Galoá Proceedings

Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP

Ricardo Belmiro

Also published on: SLACA 2021

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Coffee by-products in natura and modified by acetylation and cellulase: A sustainable food ingredient source of dietary fiber and anti-oxidants compounds.
Ricardo Belmiro ¹
Ludmilla de Carvalho Oliveira ²
Marcelo Cristianini ²
¹ Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP
² Departamento de Tecnologia de Alimentos (DTA) / Faculdade / Faculdade de Engenharia de Alimentos
vol. 4, 2019 -
112368

5. Process Engeineering and Emerging Technologies (ET)

Pôster

Co-authors (2)

Publications in other proceedings

SLACA 2021
Techno-functional properties of coffee by-products are modified by dynamic high pressure: a case study of clean label ingredient in cookies