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NUTRITIONAL AND TECHNOLOGICAL CHARACTERIZATION OF COOKIES ENRICHED WITH VEGETABLE PROTEIN AND BRAZIL NUT OIL
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INCORPORATION OF BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE FLOUR INTO HIGH-PROTEIN CHOCOLATE ICE CREAM: PROXIMATE COMPOSITION AND BIOACTIVITY
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EFFECT OF THE NEXT-GENERATION PROBIOTIC AKKERMANSIA MUCINIPHILA IN CHOCOLATE DAIRY DESSERT: INFLUENCE ON QUALITY AND AMINO ACID PROFILE
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HIGH-PROTEIN CHOCOLATE ICE CREAM WITH BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE FLOUR: OPTICAL, PHYSICAL, MICROSTRUCTURAL PARAMETERS AND AMINO ACID PROFILE
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PROXIMATE COMPOSITION AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE BISCUITS WITH THE ADDITION OF MONGUBA SEEDS (Pachira aquatica) AND CASHEW NUT FLOUR (Anacardium occidentale)
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OHMIC HEATING APPLIED AS ALTERNATIVE PROCESSING FOR WHEY-BASED POPSICLES: BIOACTIVE COMPOUNDS AND QUALITY PARAMETERS
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