2 pessoas favoritaram o trabalho "AVALIAÇÃO DA QUALIDADE PROTEICA E SEGURANÇA BIOLÓGICA DE USO AGUDO DE GRILO PRETO (Gryllus assimilis) EM PÓ ASSOCIADO OU NÃO À FARINHA DE SOJA "

1 pessoa favoritou o trabalho "Gastrointestinal digestion and epithelial transport of Mimosa scabrella Bee-Pollen: Exploring biological activities and chemical composition"

1 pessoa favoritou o trabalho "DRYING CURVES OF FORAGE PALM (Opuntia ficus-indica L. Miller) OBTAINED THROUGH ELECTRIC DRYER WITH POTENTIAL FOR FAMILY FARMING"

1 pessoa favoritou o trabalho "MULTIVARIATE ANALYSIS FOR INDEPENDENT VARIABLE SCREENING IN THE DEVELOPMENT OF PROTEIN GEL AS A SUBSTITUTE FOR ANIMAL FAT"

1 pessoa favoritou o trabalho "PHYSICO-CHEMICAL CHARACTERIZATION OF THE FORAGE PALM PEEL FOR POTENTIAL APPLICATION IN THE FOOD INDUSTRY"

1 pessoa favoritou o trabalho "DEVELOPMENT OF CEREAL BARS USING SORBITOL SYRUP, PEANUT BUTTER AND Spirulina sp."

2 pessoas favoritaram o trabalho "NUTRITIONAL EVALUATION OF GERMINATED PURPLE PERICARP CORN AND PERFORMANCE IN THE CRUMB OF PAN BREAD"

1 pessoa favoritou o trabalho "USE OF LOW-FREQUENCY ULTRASOUND AND OPTIMIZATION OF THE EXTRACTING SOLUTION THROUGH WHITE CHEMISTRY FOR TOTAL SOLUBLE PHENOLIC COMPOUNDS OF PURPLE PERICARP CREOLE MAIZE"

1 pessoa favoritou o trabalho "SPIRULINA AND LUPIN AS PROTEIN-RICH FLOURS WITH POTENTIAL APPLICATION IN PAN BREAD"

1 pessoa favoritou o trabalho "MULTIVARIATE ANALYSIS AND WHITE CHEMISTRY AS STRATEGIES FOR OPTIMIZING THE EXTRACTION OF ANTHOCYANINS FROM SUDAN GRASS (Sorghum sudanense (Piper) Stapf.) ASSISTED BY LOW-FREQUENCY ULTRASOUND"

1 pessoa favoritou o trabalho "POTENTIAL SYMBIOTIC NON-DAIRY BEVERAGE FERMENTED BY LACTOBACILLI USING WATER-SOLUBLE EXTRACT FROM GERMINATED PURPLE CORN ADDED WITH XYLOOLIGOSACCHARIDES OBTAINED FROM CORNCOB"

1 pessoa favoritou o trabalho "BIOCHEMICAL CHARACTERIZATION OF AMYLASES IMMOBILIZED IN SODIUM ALGINATE"

2 pessoas favoritaram o trabalho "Emulsifiers as technological improvers in the development of baked microwave bread produced from gluten-free frozen dough."

1 pessoa favoritou o trabalho "IMPACT OF GERMINATION ON THE PHYSICOCHEMICAL AND FUNCTIONAL QUALITY OF A PLANT-BASED BEVERAGE MADE FROM SUNFLOWER SEEDS."

1 pessoa favoritou o trabalho "IMPACT OF DIFFERENT PRE-TREATMENTS ON THE QUALITY OF PLANT-BASED BEVERAGE PRODUCED FROM PEQUI (CARYOCAR BRASILIENSE) ALMONDS "

1 pessoa favoritou o trabalho "IMPACT OF THE CONVECTIVE DRYING PROCESS OF UMBU (Spondias tuberosa Arruda) PEEL ON THE TOTAL SOLUBLE PHENOLIC COMPOUNDS CONTENT"

1 pessoa favoritou o trabalho "OPTIMIZATION OF EXTRACTING SOLUTION OF TOTAL SOLUBLE PHENOLIC COMPOUNDS FROM RYEGRASS USING WHITE TECHNOLOGY ASSISTED BY LOW-FREQUENCY ULTRASOUND"

1 pessoa favoritou o trabalho " SUSTAINABLE EXPLOITATION OF INTEGRAL FORAGE PALM FLOUR OBTAINED BY MICROWAVE DEHYDRATION ON WHOLE MAIZE FLOUR EXTRUDED SNACKS "

1 pessoa favoritou o trabalho "PROPRIEDADES FÍSICO-QUÍMICAS DE FEIJÕES COMERCIALIZADOS NA CIDADE DE VITÓRIA DA CONQUISTA (BA)"

1 pessoa favoritou o trabalho "EVALUATION OF THE COLOR STABILITY OF INSTANT NOODLES ENRICHED WITH NATURAL PIGMENTS"

1 pessoa favoritou o trabalho "ASSAY ON EXTRACTION AND COMPLEXATION OF ANTHOCYANINS FROM MOLASSES GRASS (Melinis minutiflora P. Beauv ) AND STUDY OF ITS STABILITY"

1 pessoa favoritou o trabalho "CHANGES IN VOLATILES CONTENT FROM LIPID OXIDATION IN COOKED BEEF BURGERS ENRICHED WITH LYOPHILIZED AND MICROENCAPSULATED PHENOLIC-RICH EXTRACT FROM JUICE-PROCESSING GRAPE POMACE"

1 pessoa favoritou o trabalho "Would Whey Protein Be a Probable Risk of Mercury Exposure? Case Study"

14 pessoas favoritaram o trabalho "CARACTERIZAÇÃO E POTENCIAL ANTIOXIDANTE DE AMÊNDOAS DE CACAU AMAZÔNICO E SUA INFLUÊNCIA NA ACEITAÇÃO DE CHOCOLATES "

1 pessoa favoritou o trabalho "Levantamento socioeconômico para a Denominação de Origem dos cafés especiais do estado do Rio de Janeiro"

1 pessoa favoritou o trabalho "DIFFERENT OHMIC HEATING PARAMETERS IN ALMOND BEVERAGE: A COMPARATIVE ANALYSIS"

1 pessoa favoritou o trabalho "Integrated biorefinery of orange wastes for xylooligosaccharides, pectin, and bioenergy production"