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USE OF TILAPIA FILLETING RESIDUES FOR BIOFERTILIZER PRODUCTION: SUSTAINABLE INNOVATION IN AQUACULTURE
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THE ADDITION OF AKKERMANSIA MUCINIPHILA IN CHOCOLATE DAIRY DESSERT: VIABILITY, SURVIVAL INTO GASTROINTESTINAL PASSAGE, AND MICROBIOLOGICAL QUALITY
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EXPLORING THE NUTRITIONAL AND INDUSTRIAL POTENTIAL OF VITIS LABRUSCA GRAPES IN GOIÁS: A COMPREHENSIVE ANALYSIS OF RESIDUES AND THEIR IMPACT ON FOOD PROPERTIESAND SAFETY
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SLACAN 2023
MICROBIOLOGICAL ASSESSMENT OF BREAD ENRICHED WITH BOVINE LUNG FLOUR: IMPLICATIONS FOR HUMAN CONSUMPTION AND SAFET
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CAN HIGH-INTENSITY ULTRASOUND PROCESSING PRESERVE THE FUNCTIONALITY OF DAIRY PRODUCT? A STUDY ON THE ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC COMPOUNDS CONTENT OF SKIMMED YOGURT ADDED WITH BLUEBERRY (Vaccinium myrtillus)
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SLACAN 2023
TEXT HIGHLIGHTING TECHNIQUE TO ASSESS CONSUMER ATTITUDES TOWARDS USING HIGH-INTENSITY ULTRASOUND IN PROCESSING MINAS FRESCAL CHEESE
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CIPCA 2023
TEXTURAL AND MICROSTRUCTURAL CHARACTERIZATION OF KEFIR-BASED CREAM CHEESES ENRICHED WITH DIFFERENT TEXTURIZING FIBERS
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