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OBTAINING SOLUBLE AND INSOLUBLE FIBER FROM SUGARCANE BAGASSE FOR USE AS AN INPUT IN FOOD PRODUCTION
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Ultrasound-assisted extraction of carotenoids from tomato residues in medium-chain triglycerides of coconut oil
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TECHNOLOGICAL AND FUNCTIONAL ATRIBUTES OF STRAWBERRY ICE CREAM WITH INCORPORATION OF JABUTICABA PEEL FLOUR
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EVALUATION OF THE IMPACT OF STABILIZER REDUCTION IN JABOTICABA ICE CREAM WITH JABOTICABA PEEL HOMOGENIZED BY HIGH PRESSURE
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Impact of Thermal Processing on the Quality and Stability of a Natural Watermelon-Based Colorant
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Publications in other proceedings
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SLACA 2019
STATISTICAL MIXTURE DESIGN AS STRATEGY TO RECOVER ANTIOXIDANT COMPOUNDS FROM GRAPE SEEDS BY ENZYMATIC HYDROLYSIS
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SINAFERM SHEB 2019
PRODUCTION OF GRAPE POMACE EXTRACTS WITH ANTIOXIDANT PROPERTIES: A STUDY BASED ON PROCESS OPTIMIZATION BY EXPERIMENTAL DESIGN
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SINAFERM SHEB 2019
ENZYME MACERATION AND ANTIOXIDANT POTENTIAL OF EXTRACTS PRODUCED FROM GRAPE POMACE
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