Apresentação de Pôster
Type:
Apresentação de pôster
Category:
Sessão
Place:
Expo D. Pedro
Date and time:
15:05 to 16:05 on 11/10/2019
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Papers
1
STATISTICAL MIXTURE DESIGN AS STRATEGY TO RECOVER ANTIOXIDANT COMPOUNDS FROM GRAPE SEEDS BY ENZYMATIC HYDROLYSIS
2
NUTRITIONAL VALUES OF OAT FLAKES FERMENTED BY MIXED-CULTURES OF FILAMENTOUS FUNGI
3
PRODUÇÃO DE FERMENTADO ALCOÓLICO DE MANGA VARIEDADE ESPADA UTILIZANDO CEPAS DE LEVEDURAS PRODUTORAS DE ß-GLICOSIDADES
4
ATIVIDADE ANTIMICROBIANA DOS EXTRATOS HIDROALCÓOLICOS DE FRUTOS DO PANTANAL: Byrsonima cydoniifolia A. Juss. (CANJIQUEIRA), Pouteria glomerata (Miq.) Radlk. (LARANJINHA DE PACU) e Vitex cymosa Bert. (TARUMÃ)
5
Comparison between CRISPR/Cas9 and episomal plasmid methods in heterologous expression of cellulases in Saccharomyces cerevisiae industrial strains
6
Biotransformation of bioactive compounds from lentils affected their antihypertensive properties
7
SABORES REGIONAIS: FERMENTADO ALCOÓLICO DE MANGABA (Hancornia speciosa) DO CERRADO BRASILEIRO.
8
INFLUÊNCIA DA FERMENTAÇÃO FÚNGICA SOBRE O TEOR DE COMPOSTOS FENÓLICOS DO OKARA.
9
Estudo da fermentação lática espontânea em pimentas amazônicas Capsicum chinense
10
UTILIZATION OF WASTE FROM THE HANDMADE BEER PROCESS IN THE DEVELOPMENT OF FUNCTIONAL BAKERY PRODUCTS
11
BIOCHEMICAL AND TOXICOLOGICAL CHARACTERIZATION OF PULP AND SHELL FROM BARU (Dipteryx alata) COLLECTED IN GOIÂNIA-GO AND EVALUATION OF THEIR BIOTECHNOLOGICAL POTENTIAL
12
Evaluation of β-glucosidase production by endophytic fungi isolated from Ipê Rosa (Handroanthus impetiginosus ) using experimental design strategy
13
AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA E DOS PARÂMETROS ENZIMÁTICOS DA POLPA DE SAPOTA-DO-SOLIMÕES (MATISIA CORDATA) PASTEURIZADA
14
IN VITRO CULTIVE OF BARBADOS GOOSEBERRY (Pereskia aculeata Miller)
15
EVALUATION OF ANTIMICROBIAL EXTRACT ACTIVITY OF COCOA NIBS
16
PRODUÇÃO E CARACTERIZAÇÃO DE CELULASES PRODUZIDAS POR Streptomyces thermocerradoencis S5 EM FERMENTAÇÃO SEMISSÓLIDA
17
Chemical and surface properties of mannosylerythritol lipids and mannosylmannitol lipid produced by Pseudozyma aphidis UFMG Y-3468
18
Produção de ácido lático usando Lactobacillus plantarum e massa prensada de Mandiocaba (Manihot esculenta krantz) como substrato
19
PRODUÇÃO DE ETANOL A PARTIR DE SORO DE LEITE E POLPA DE ABACAXI UTILIZANDO A LEVEDURA SACCHAROMYCES CEREVISIAE
20
PRODUÇÃO DA BACTÉRIA PROBIÓTICA Lactobacillus plantarum BL011USANDO RESIDUO AGROINDUSTRIAL
21
Desarrollo de leche deslactosada, fermentada empleando cultivos probióticos en co cultivo con las BAL del yogur y fibra de avena
22
EFEITO DA AUTOCLAVAGEM NA FORMAÇÃO DE AMIDO RESISTENTE A PARTIR DE FÉCULA DE MANDIOCA (MANIHOT ESCULENTA CRANTZ)
23
GROWTH AND ENCAPSULATION OF LACTIC ACID BACTERIA IN DAIRY BY-PRODUCTS
24
IDENTIFICATION OF MICROORGANISMS ISOLATED FROM ACTIVATED SLUDGE; APPLICATIONS ON FOOD INDUSTRY
25
Homemade and Commercial Kombucha Fermentation: Diferences and Similarities
26
CINÉTICA DE ACIDIFICAÇÃO KEFIR PROBIÓTICO EM DIFERENTES MATRIZES LÁCTEAS
27
ORANGE RESIDUES AS SOURCE OF ENZYMES AND ANTIOXIDANTS
28
DEVELOPMENT OF NUTRACEUTICAL FERMENTED BEVERAGE FROM BARU ALMOND EXTRACT (DIPTERYX ALATA VOGEL) BY USING DIFFERENT LACTIC ACID MICROORGANISMS
29
REQUERIMENTOS NUTRICIONAIS PARA CRESCIMENTO DE Saccharomyces cerevisiae EM DIFERENTES CONDIÇÕES DE pH, FONTES DE CARBONO, TEMPERATURA E CONCENTRAÇÃO DE SAL
30
Improvement of quality standard in the production of citrus fruity mead.
31
SOYA MOLASSES FERMENTING MICROORGANISMS SCREENING FOR LACTIC ACID PRODUCION
32
TRYPSIN IMMOBILIZATION ON PASSION FRUIT STALK CELLULOSE FIBERS AND ITS APPLICATION IN THE HYDROLYSIS OF RICE BRAN PROTEIN CONCENTRATE
33
APROVEITAMENTO DE GLICEROL BRUTO NA PRODUÇÃO CONJUNTA DE CAROTENOIDES E LIPÍDIOS POR LEVEDURA OLEAGINOSA
34
Processo biotecnológico utilizando resíduo da indústria cervejeira na produção de enzima
35
COLLAGEN ENZYMATIC HYDROLYSATE FROM BOVINE LEATHER FOR OBTAINING LOW MOLECULAR WEIGHT PEPTIDE FRACTIONS
36
SYNERGISTIC EFFECTS BETWEEN DIFFERENT PROTEASES ON GENERATION OF PROTEIN HYDROLYSATES FROM BLACK CRICKET (GRYLLUS ASSIMILIS) WITH ACE INHIBITORY ACTIVITY
37
Utilização de celulase para valoração de proteínas do farelo de arroz desengordurado
38
SACCHARIFICATION OF BREWER’S SPENT GRAIN AND COCOA PODS BY THERMAL AND ENZYMATIC HYDROLYSIS
39
Identification of free phenolic compounds from black mustard: a comparative analysis between non-germinated and germinated grains
40
DARK AND LIGHT HONEYS: WHICH IS BETTER FOR MEAD FERMENTATION?
41
Production of vanillin and vanillic acid by Rhodotorula mucilaginosa CM-Y3647
42
A relação entre 1-metilciclopropeno e o progresso da podridão “olho-de-boi” (Neofabraea brasiliensis) em maçãs ‘MaxiGala’
43
ASSESSMENT OF LATIC ACID BACTERIA EXTRACTS AGAINST Pseudomonas spp. RESPONSIBLE FOR DETERIORATING FISH FILLETS UNDER REFRIGERATION: A POTENTIAL METHOD OF BIOPRESERVATION
44
Características microbiológicas de café cereja após fermentação via úmida
45
ATIVIDADE ANTAGONISTA CONTRA LISTERIA MONOCYTOGENES EM BACTÉRIAS ÁCIDO LÁTICAS ISOLADAS DE LEITE ORGÂNICO CRU
46
Improvement of antioxidant and antimicrobial activity of soy isoflavones extracts bioconverted with β-glucosidase
47
OPTIMIZATION, SCALE-UP AND KINETIC PROFILES OF ETHANOL FERMENTATION WITH BARU (Dipteryx alata) WASTES IN A FIVE LITERS BIO-REACTOR.
48
IDENTIFICAÇÃO DE LEVEDURAS PRODUTORAS DE β-GLICOSIDASES DURANTE A FERMENTAÇÃO ESPONTÂNEA DE SEMENTES DE CUPUAÇU
49
ETHANOLIC EXTRACTION OF BIOACTIVE COMPOUNDS FROM BORER-ROT COMPLEX IN SUGARCANE
50
EFFECT OF pH AND ETHANOL CONTENT ON COLOR AND TURBIDITY PARAMETERS DURING FERMENTATION OF HONEY WORTS SUPPLEMENTED WITH SOURSOP (Annona muricata L.) AND COWPEA EXTRACT (Vigna unguiculata L. Walp), BY COMMERCIAL STRAIN OF Saccharomyces bayannus
51
ANTIMICROBIAL EFFICIENCY OF NATURAL AGENTS USED IN THE DECONTAMINATION OF MATURED PRIMAL Longissimus dorsi MUSCLE SURFACE IN ORDER TO INCREASE SHELF LIFE
52
ESTUDO DA CARACTERIZAÇÃO MICROBIOLÓGICA DA POLPA DE CAJÁ E DAS GELEIAS DE CAJÁ TRADICIONAL E DIET PÓS-PROCESSAMENTO.
53
Biotransformação de proteínas de grilo-preto (Gryllus assimilis) por processo fermentativo submerso para produção de peptídeos antioxidantes
54
PRODUCTION OF FUNGAL CELLULASE UTILISING SUGAR CANE BAGASSE
55
MICROAERATION STUDY IN THE ALCOHOLIC FERMENTATION OF SUGARCANE MOLASSES
56
BAKERY PERFORMANCE OF WHOLE WHEAT BREAD IN ADDITION TO CASSAVA AND SOY FIBERS
57
YOGURT PRODUCTION WITH DIFFERENT STARTER CULTURES
58
COMPARISON BETWEEN THE USE OF GLYCEROL OR SAFFLOWER OIL AS A PLASTICIZER IN THE ANTIOXIDANT PROPERTIES OF CHITOSAN FILMS INCORPORATED WITH ACEROLA EXTRACT
59
OBTAINING XYLO-OLIGOSACCHARIDES FROM SUGARCANE STRAW USING RECOMBINANT ENDOXYLANASE
60
INFLUÊNCIA DA TEMPERATURA NO KEFIR DE LEITE
61
IMMOBILIZATION OF β-FRUCTOFURANOSIDASE FROM Aspergillus tamarii URM4634 BY COVALENT ATTACHMENT ON CHITOSAN BEADS AND APPLICATION ON SUCROSE HYDROLYSIS IN PACKED BED REACTOR
62
Elaboração e Caracterização de Filmes Biodegradáveis com Extratos Antimicrobianos de Jenipapo
63
INIBIÇÃO DA AMILASE FÚNGICA COMERCIAL POR COMPOSTOS FENÓLICOS EXTRAÍDOS DE Spirulina e Seawinner
64
PURIFICATION OF BIO-XYLITOL PRODUCED BY Candida tropicalis FERMENTATION USING NANOFILTRATION
65
PRODUÇÃO DE Lactobacillus UTILIZANDO SORO DE LEITE MICROFILTRADO COMO SUBSTRATO
66
ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE CERVEJA ARTESANAL ADICIONADA DE FAVA D´ANTA
67
BIOPROSPECÇÃO DE BACTÉRIAS ISOLADAS DE PEIXES E FRUTOS DO MAR
68
Accelerated aging of starch-gelatin films with enzymatic treatment
69
EVALUATION OF ACRYLAMIDE REDUCTION POTENTIAL IN COFFEE BY L-ASPARAGINASES FROM Aspergillus oryzae IOC 3999 AND Aspergillus niger IOC 0203
70
Optimization by Experimental Design of a Galacto-oligosaccharide Production Using Whey Permeate as substrate.
71
BANANA’S QUALITY WITH ASSOCIATION OF PACKAGING AND COATING
72
PROCESSO INTEGRADO DE PRODUÇÃO E EXTRAÇÃO DE PROTEASES DE Aspergillus tamarii URM4634 EM SISTEMAS DE DUAS FASES AQUOSAS
73
APPLICATION OF THE TRANSGLUTAMINASE ENZYME IN PRODUCTS OF BEEF FROG (RANA CATESBEIANA)
74
Biofilm formation, virulence and antimicrobial resistance of Arcobacter butzleri isolated from Minas frescal cheese and raw milk
75
INFLUENCE OF BOTH TEMPERATURE AND GERMINATION TIME ON DIASTATIC POWER OF MALTS FROM RED AND BLUE MAIZE
76
NOVAS ESPÉCIES DE BACTÉRIAS LÁTICAS PARA A PRODUÇÃO DE CERVEJA ARTESANAL ÁCIDA
77
DETERMINAÇÃO DE COMPOSTOS BIOATIVOS DOS RESÍDUOS DE LARANJA
78
POTENTIAL OF PINEAPPLE PROCESSING RESIDUE AS A SUBSTRATE FOR PRODUCTION OF AROMA COMPOUNDS USING BASIDIOMYCETE
79
ESTUDO COMPARATIVO DE MÉTODOS PARA A EXTRAÇÃO DE PIGMENTOS MICROALGAIS
80
SAFETY ASSESSMENT OF BEAN GOLDEN MOSAIC VIRUS RESISTANT (EMB-PVØ51-1): LONG-TERM “IN VIVO” ASSAY
81
AVALIAÇÃO DE UM PROCESSO FERMENTATIVO UTILIZANDO CULTURAS MISTAS DE LEVEDURAS NÃO-SACCHAROMYCES E SACCHAROMYCES CEREVISIAE NO INCREMENTO DA PRODUÇÃO DE AROMAS
82
EVALUATION OF DIFFERENT FORMS OF CAROTENOIDS EXTRACTION FROM Phaffia rhodozyma PRODUCED WITH MAGNETIC FIELD APPLICATION
83
FUNGAL PECTINASE AND HYDROLASES PRODUCTION BY SOLID-STATE FERMENTATION.
84
SELEÇÃO DE LINHAGENS SELVAGENS DE Saccharomyces cerevisiae TOLERANTES A PRESENÇA DE n-BUTANOL
85
EFFECT OF 3D PRINTED PLASTIC RUSHTON TURBINE AND STANDARD METAL TURBINE ON COMMERCIAL BAKERY SACCHAROMYCES CEREVISIAE GROWTH KINETICS
86
IMMOBILISATION OF GEOTRICHUM CANDIDUM LIPASE IN EGG SHELL POWDER
87
Determinação da composição em monossacarídeos do biopolímero extracelular produzido por Mesorhizobium sp. Semia 816 com diferentes fontes de carbono
88
EFFECT OF AGRO-INDUSTRIAL WASTE ENRICHED WITH MICROBIAL PROTEINS ON TECHNOLOGICAL PROPERTIES OF CEREAL BARS
89
Integrated production high-value aromatic alcohols directly from lignocellulosic biomass
90
INHIBITION OF ALPHA AMYLASES BY A MERLOT GRAPE POMACE EXTRACT: KINETICS, MOLECULAR DOCKING AND CONSEQUENCES FOR STARCH ABSORPTION
91
TYROSINASE INHIBITORY ACTIVITY OF PEPTIDES FROM BLACK CRICKET (Gryllus assimilis) PROTEIN HYDROLYSATES
92
Otimização do cultivo e extração de ficocianina da biomassa de Arthrospira maxima (Spirulina maxima) para uso como corante natural em alimentos.
93
OPTIMIZATION OF SPIRULINA MAXIMA CULTIVATION AND SPRAY-DRYING MICROENCAPSULATION OF THE BIOMASS FOR VEGAN BISCUITS PRODUCTION
94
FRACIONAMENTO DE BIOMASSA MICROBIANA RESIDUAL CERVEJEIRA PARA UTILIZAÇÃO EM CULTIVOS DE LEVEDURA
95
EFEITO ANTAGÔNICO DE ENTEROCINAS COMBINADAS SOBRE CÉLULAS PLANCTÔNICAS E BIOFILME DE SALMONELLA TYPHIMURIUM
96
EFFECT OF SUBCRITICAL WATER AS A PRE-TREATMENT FOR SUGAR AND ETHANOL INDUSTRY RESIDUES
97
CLARIFICATION OF COCOA HONEY WITH PECTINASES AND BENTONITE
98
EXPRESSÃO DA CAPACIDADE DE ADESÃO POR BACTÉRIAS ISOLADAS DE LEITE ORGÂNICO CRU
99
Caracterização fisíco-química, microbiológica e quantificação de compostos fenólicos de Kombucha
100
DETERMINACIÓN DE POLIFENOLES TOTALES, CAPACIDAD ANTIOXIDANTE Y MEDICIÓN DE COLOR EN UN WHISKY ELABORADO CON MALTA DE MAÍZ ROJO CON EXTRACTO DE ANTOCIANINAS Y MADURADO EN BARRICAS VS CHIPS DE MADERA
101
FERMENTATION OPTIMIZATION FOR A SYMBIOTIC MANGO JUICE (Mangifera indica L.)
102
UTILIZAÇÃO DO RESÍDUO DO PROCESSAMENTO DE CAFÉ CONILON NA PRODUÇÃO DE AVICELASES POR Bacillus licheniformis
103
CULTIVO DE SACCHAROMYCES CEREVISIAE EXPOSTA A CAMPO MAGNÉTICO
104
PRODUÇÃO DE ISOMALTULOSE A PARTIR DE CÉLULAS LIVRES DE Erwinia sp. D12, Klebsiella sp. E Serratia plymuthica
105
SECONDARY PRODUCTS FROM THE BREWING WORT FERMENTATION IN CONTINUOUS TUBULAR EQUIPMENT
106
ENCAPSULATION OF CARVACROL IN LIPOSOME: OPTIMIZATION AND CHARACTERIZATION
107
Efficacy of oregano and rosemary essential oils on inhibition of biofilm formation by the epidemic Salmonella Enteritidis 86
108
Stability of encapsulated phenolic compound extract from jaboticaba (Myrciaria jaboticaba (Vell.) Berg) peel using different types of prebiotics
109
DETERMINAÇÃO DE UM MODELO PREDITIVO DA VIDA ÚTIL DINÂMICA E REMANESCENTE DO MORANGO IN NATURA
110
Influence of cooking and drying in structural quality and shelf life of quinoa (Chenopodium quinoa) Negra Ayrampo
111
EFFECT OF OZONATION ON FREE GOSSYPOL
112
ESTUDO DA PRODUÇÃO DE ENZIMAS POR FUNGOS FILAMENTOSOS EM RESÍDUOS AGRÍCOLAS E APLICABILIDADE NA EXTRAÇÃO DE ÓLEOS ESSENCIAIS
113
IMMOBILIZATION AND CONTROLLED RELEASE OF β-D-GALACTOSIDASE FROM PINUS RESIDUE/PECTIN-BASED COMPOSITE HYDROGEL
114
EXTRACTION OF PHENOLIC COMPOUNDS IN HERB MATTE USING IONIC LIQUID 2-HYDROXYETHANOLAMINE ACETATE
115
RHEOLOGICAL BEHAVIOR OF MIXED PULP OF ‘SERIGUELA’ AND Spirulina platensis FORMULATED WITH MALTODEXTRIN
116
STARCH BIOACTIVE AEROGELS FOR FOOD PACKAGING
117
Integrity of flexible plastic packaging during ultrasound processing of foods
118
EFEITO DA MODIFICAÇÃO ÁCIDA NAS PROPRIEDADES FÍSICO QUÍMICAS DO AMIDO DE ARROZ
119
EFFECT OF DIFFERENT BIOPOLYMERS ON STABILITY OF CAROTENOIDS FROM PAPRIKA OLEORESIN ENCAPSULATED BY SPRAY DRYING
120
EFFECT OF HIGH HYDROSTATIC PRESSURE ON WHEY HYDROLYSIS USING NOVO PRO-D® ENZYME
121
DRYING OF APPLES IN A FLUIDIZED BED DRYER
122
SACARIFICAÇÃO DOS RESÍDUOS PROVENIENTES DO BENEFICIAMENTO DA MANDIOCA ATRAVÉS DA HIDRÓLISE ÁCIDA
123
Evaluation of Ocimum gratissimum essential oil encapsulated by Spray drying: antioxidant and antimicrobial activities
124
EFECTO DE PARAMETROS FISICOQUIMICOS EN EL PODER ENERGÉTICO DE RESIDUOS VEGETALES
125
PRODUÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE UMA AGUARDENTE DE JUNÇA (Cyperus esculentus) ADICIONADA DE MICROESFERAS DE EXTRATO DE JUNÇA POR GEILIFICAÇÃO IÔNICA.
126
SPR, TRANSMITTANCE AND LIGHT SCATTERING SENSORS APPLICATION TO MONITORING OF BEER FERMENTATION PROCESSES
127
CHEESE WHEY PROTEIN MICROCAPSULE FORMULATION WITH LACTOSE HYDROLYSIS POTENTIAL
128
MEDIÇÃO DA VELOCIDADE DA ONDA ULTRASSÔNICA LONGITUDINAL EM CARNES CONGELADAS
129
APLICAÇÃO DO ULTRASSOM DE POTÊNCIA DURANTE A MARECERAÇÃO DO GRÃO DE TRIGO PARA A PRODUÇÃO DE MALTE
130
EFFECT OF THE ADDITION OF CELLULOSE NANOFIBERS IN STARCH FILM EXTRACTED FROM WOLF-FRUIT (SOLANUM LYCOCARPUM A. ST.-HILL)
131
ROASTED COFFEE OIL MICROPARTICLES: COMPARISON BETWEEN PRODUCTS OBTAINED BY SPRAY DRYING AND COMPLEX COACERVATION
132
Hybrid drying (microwave and convective) of osmotically treated carrots slices – drying kinetics
133
ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM CARROT BYPRODUCTS
134
EFICIÊNCIA DE DIFERENTES METODOLOGIAS PARA COMPLEXAÇÃO DE BIXINA COM BETA-CICLODEXTRINA
135
Biodegradable films produced from ozone-modified potato starch
136
BOX, HUNTER & HUNTER DESIGN IN THE CHOICE OF THE PROCESS VARIABLES OF THE SUNFLOWER OIL EXTRACTION USING PRESSURIZED LIQUID ETHANOL
137
Milk Orange-Juice Processed by Microwave Technology: Physicochemical Properties, Bioactive Compounds, Enzyme Activity and Browning Index
138
APPLICATION OF IONIC LIQUIDS TO OBTAIN FLAVONOIDS FROM RED PROPOLIS
139
EXTRAÇÃO E QUANTIFICAÇÃO DE COMPOSTOS BIOATIVOS DE EXTRATOS DA CASCA DE GUABIROBA
140
EFEITO DA COMBINAÇÃO DE CERAS SOBRE A FIRMEZA DE OLEOGÉIS USANDO MODELAGEM DE MISTURAS
141
IMPROVING AND ACCELERATING THE MIGRATION OF BIOACTIVE COMPOUNDS FROM ROSEMARY AND BASIL TO THE EXTRAVIRGIN OLIVE OIL WITH ULTRASOUND TECHNOLOGY
142
Microencapsulation of yerba mate extract (ilex paraguariensis a. St. Hil.): Physicochemical, antioxidant and microstructural properties
143
PROTEASE ENCAPSULATION: EFFECT OF PARTICLE COMPOSITION AND SIZE ON ENZYMATIC REUSE
144
MOLECULAR AND GRANULE CARACTERIZATION OF OZONE-MODIFIED ARRACACHA STARCH
145
Extraction of peanut oil in a fixed bed column using alternative solvents
146
Tracking new functionalities of whey proteins: structural impact of dry heating treatments at alkaline conditions
147
OPTIMIZATION OF JAMBOLAN [Syzygium cumini (L.)] COLORANTS EXTRACTION
148
ESTUDO DA PARTIÇÃO DE COMPOSTOS ANTIOXIDANTES DE PITAYA UTILIZANDO SISTEMAS AQUOSOS BIFÁSICOS CONSTITUÍDOS POR POLIETILENO GLICOL 1500 E SULFATO DE AMÔNIO A 30ºC PARA FORMULAÇÃO DE BIOFILME
149
FLOUR CLASSIFICATION USING HYPERSPECTRAL IMAGING AND MACHINE LEARNING
150
APPLICATION OF PHENOMENOLOGICAL MATHEMATICAL MODEL FOR ANALYSIS AND SIMULATION OF FISHBURGUER FREEZING
151
RHEOLOGICAL STUDY OF PECTIN AND FLAX SEED POLYSACCHARIDE ACIDIFIED MIXTURES
152
Physical characteristics of germinated wheat starch based aerogels
153
DEVELOPMENT OF ANTIOXIDANT STARCH FILMS INCORPORATED WITH AGROINDUSTRIAL RESIDUES
154
COMPARATIVE STUDY ON THE PROPERTIES OF FLOUR AND STARCH FILMS OF WOLF-FRUIT (Solanum lycocarpum A. St.-Hil)
155
Encapsulation efficiency and in vitro gastrointestinal survival of Lactobacillus reuteri immobilized in alginate-cashew gum blends
156
INFLUÊNCIA DA CONCENTRAÇÃO DE AGENTE TENSOATIVO NO TAMANHO DE GOTAS E ESTABILDIADE DE EMULSÕES
157
ESTUDO DOS COEFICIENTES DE TRANSFERÊNCIA DE CALOR EM UM PROCESSO DE PASTEURIZAÇÃO ASSISTIDO POR MICRO-ONDAS
158
EVALUATION OF THE PHYSICAL AND THERMAL PROPERTIES OF PUPUNHA FLOUR FILMS WITH DIFFERENT CONCENTRATIONS
159
ULTRASSOUND IMPROVES THE RICE BRAN PROTEIN EXTRACTION
160
EFFECT OF THE USE OF GUM AND STARCH ON THE GUAVA STRUCTURES RHEOLOGICAL PROPERTIES (Psidium guajava L.)
161
RESPONSE SURFACE METHODOLOGY APPLIED TO THE OPTIMIZATION OF GREEN COCONUT (Cocos nucifera L.) WATER MICROFILTRATION PROCESS
162
PARTICLE FORMATION OF BEESWAX/BRAZIL NUT OIL MIXTURES USING SUPERCRITICAL CO2 - A PRELIMINARY STUDY
163
Development of smart materials through the valorization of Jambolão (Syzygium cumini) peels
164
PROTEINS ADSORPTION FROM THE ORA-PRO-NOBIS (PERESKIA ACULEATA MILLER) MUCILAGE OBTAINED BY COLD EXTRACTION
165
RESIDUE OF ETHANOL IN PINEAPPLE DRIED USING ETHANOL AND ULTRASOUND AS PRE-TREATMENTS
166
DEVELOPMENT OF ACTIVE FILMS BASED ON ARROWROOT STARCH, ADDITIVATED WITH GREEN PROPOLIS EXTRACT
167
EFEITO DA TEMPERATURA SOBRE A VISCOSIDADE DE ÓLEO DE Dipteryx alata Vog.
168
KINETICS OF ARTIFICIAL AND NATURAL DRYING OF THE YELLOW PASSION FRUIT PEEL (Passiflora edulis f. flavicarpa)
169
EVALUATION OF THE PROTEIN FUNCTIONALITY OF COCOA SHELL DEFATTED USING ETHANOL AND ISOPROPANOL
170
Operational parameters for ethyl ester production from palm olein using a strong anion exchange resin
171
ESTABILIDADE DA VITAMINA A MICROENCAPSULADA POR GELIFICAÇÃO IÔNICA
172
Study of scale variation in reactors used in the saccharification step for the production of Pilsen craft beer.
173
Pre-treatment with Ethanol to enhance potato drying and rehydration
174
CAMU-CAMU POWDERS: EFFECT OF PREBIOTIC BIOPOLYMERS ON CONTROLLED RELEASE OF BIOACTIVE COMPOUNDS
176
APLICAÇÃO DE PLASMA NÃO TÉRMICO EM GLÚTEN VITAL DE TRIGO
177
ESTUDO DA AÇÃO ANTIMICROBIANA DE NANOPARTICULAS DE PRATA COM DO ÓLEO DE SUCUPIRA (Pterodon emarginatus Vog.)
178
EVALUATION OF ANDIROBA (Carapa guianensis) SEED BARK POTENTIAL FOR BIOETHANOL PRODUCTION BY ACID HYDROLYSIS
179
ULTRASONIC ENERGY DENSITY: HOW DIFFERENT MODES OF APPLICATION INFLUENCES THE PROCESSING OF A CHOCOLATE MILK BEVERAGE
180
Evaluation of E. coli susceptibility to plant extracts from unconventional food plants
181
PROCESS OPTIMIZATION IN THE OBTENTION OF CLARIFIED BANANA JUICE (Musa cavendish) USING RESPONSE SURFACE METHODOLOGY
182
EFFECT OF ULTRASOUND AND MICROWAVES IN THE EXTRACTION OF CAPSAICINOIDS PRESENT IN THE Capsicum frutescens (CHARAPITA PEPPER)
183
COMPORTAMENTO CINÉTICO DA DEGRADAÇÃO DE SACAROSE NO SUCO DE CANA INDUSTRIAL PELO Leuconostoc mesenteroides
184
NONIONIC, CATIONIC AND ANIONIC STARCHES ON THE PREPARATION OF FILMS FOR FOOD PACKAGING INDUSTRY
185
DEVELOPMENT AND CHARACTERIZATION OF BIODEGRADABLE FILMS BASED ON PERSIMMON (Diospyros kaki L. CV. RAMA FORTE) INCORPORATED WITH GLYCEROL AND PECTIN
186
Innovative, eco-friendly packaging based on persimmon (Diospyros kaki L. cv. Rama Forte): film properties and influence on the quality of minimally processed vegetables
187
SOLID LIPID MICROPARTICLES LOADED WITH ASCORBIC ACID: STABILITY BY THERMAL CYCLIZATION
188
GREEN EXTRACTION OF ANTIOXIDANTS FROM RED PEPPER (CAPSICUM BACCATUM VAR. PENDULUM) IN COCONUT AND BURITI OILS
189
EMULSION FILLED HYDROGELS FOR TARGET DELIVERY OF BIOACTIVES COMPOUNDS
190
DRYING OF CARROTS SLICES PRE-TREATED WITH ETHANOL AND ULTRASOUND: DRYING KINETICS AND SHRINKAGE
191
NANOENCAPSULATION OF QUINOA OIL (CHENOPODIUM QUINOA) OBTAINED BY BIOTECHNOLOGICAL PROCESS: PARTICLE CHARACTERIZATION AND WATER SOLUBILITY ASSESSMENT
192
INFLUENCE OF BLEACHING TEMPERATURE ON MACAUBA OIL (Acrocomia aculeata): QUALITY PARAMETERS AND BIOACTIVE COMPOUNDS
193
SIMULTANEOUS EXTRACTION AND SEPARATION OF PHENOLIC COMPOUNDS FROM INDUSTRIAL APPLE RESIDUE BY PRESSURIZED LIQUID EXTRACTION COUPLED ON-LINE WITH AN ADSORBENT
194
MODELAGEM MATEMÁTICA DO CULTIVO DA LEVEDURA SACCHAROMYCES BOULARDII EM EFLUENTE AGROINDUSTRIAL
195
IN VITRO BIOACESSIBILITY AND IDENTIFICATION OF PHENOLIC COMPOUNDS OF WATER EXTRACTS OF MALPIGHIA GLABRA DC CO-PRODUCT
196
FORMATION OF NANOPARTICLES BASED ON ELECTROSTATIC COMPLEXATION WITHIN MICROCHANNELS AIMING VEICULATION OF ACTIVE COMPOUNDS.
197
Droplet size, rheological behavior and antimicrobial activity of W/O/W emulsion loaded with Pitanga (Eugenia uniflora L.) leaves extract
198
Manufacture of Edible films with whey protein and added of and galactooligosaccharide and xylooligosaccharide
199
DETERMINATION OF OIL PARTITION COEFFICIENT IN SYSTEMS COMPOSED OF SOYBEAN AND ETHANOL
200
ISOLADO PROTEICO DE SOJA COMERCIAL COMO ESTABILIZANTE DE EMULSÃO DE ÓLEO DE CASTANHA DO BRASIL (Bertholletia excelsa)
201
Eugenia pyriformis pulp: Extracts obtained by assisted ultrasound and reverse osmosis
202
STABILITY OF CHITOSAN-WHEY PROTEIN NANOPARTICLES CONTAINING TRYPSIN INHIBITOR ISOLATED FROM TAMARIND SEEDS UNDER SIMULATING GASTROINTESTINAL TRACT CONDITIONS
203
PROCESS INTENSIFICATION: PARASTILLATION APPLYED TO THE FATTY ACID ETHYL ESTER SEPARATION
204
Predictive Modeling for Kinetics of Ethyl Ester Production from Vegetable Oils
205
EXTRACTION OF PROTEINS FROM CORN OIL PROCESSING RESIDUE USING DEEP EUTECTIC SOLVENTS
206
DEVELOPMENT OF A TIME-TEMPERATURE INTEGRATOR BASED ON ALKALINE PHOSPHATASE FOR THE EVALUATION OF MICROWAVE HEATING TECHNOLOGY
207
PREDIÇÃO DE PROPRIEDADES FÍSICAS DE SOJA POR MEIO DE VISÃO COMPUTACIONAL E REDES NEURAIS ARTIFICIAIS
208
ULTRASOUND-ASSISTED WAVES EXTRACTION TO OBTAIN BIOACTIVE COMPOUNDS FOR SOURSOP LEAVES (Annona muricata L.) WITH GLYCEROL-BASED DEEP EUTECTIC SOLVENTS
209
Obtenção de permeado de soro de queijo microfiltrado para utilização como meio de cultura para produção de biomassa
210
HOW EFFECTIVE IS ULTRASOUND ON BIOACTIVE COMPOUNDS EXTRACTION FROM GREEN PROPOLIS AND ITS BOTANICAL SOURCE?
211
ANÁLISE DA AÇÃO ANTIOXIDANTE E ANTIBACTERIANA DOS EXTRATOS HIDROALCOÓLICO E DE DECOCÇÃO DE FOLHAS DE MORINGA
212
Minas frescal cheese manufactured with milk pasteurized using Ohmic Heating does not influence the biochemical properties but decrease the acid uric level in healthy Wistar rats
213
EFFECT OF HIGH ISOSTATIC PRESSURE PROCESSING ON THE PHYSICAL AND VISUAL STABILITY OF BRAZIL NUT-BASED BEVERAGE
214
ACID HYDROLISYS STUDY OF THE COFFEE FIBERS WITH ORGANIC ACIDS
215
OPTIMIZATION OF NON-FAT GREEK YOGURT BASED ON TEXTURAL PROPERTIES
216
INFLUENCE OF MALTODEXTRIN ON THE FLOW PROPERTIES OF THE CUPUAÇU PULP POWDER
217
EFFECT OF THERMAL INTERMITTENCE ON ENERGY CONSUMPTION DURING PAPAYA (Carica papaya L.) CONVECTIVE DRYING
218
STUDY OF ANTIBACTERIAL ACTIVITY OF BRAZILIAN PEPPER (Shinus therenbitifolius Raddi) ESSENTIAL OIL IN FILMOGENIC SOLUTION OF STARCH
219
SECAGEM DE SEMENTES DE UVA MALBEC: CINÉTICA PARA PRODUÇÃO DE ÓLEO VEGETAL
220
IMPACT OF DIFFERENT OHMIC HEATING PROCESSING PARAMETERS ON THE FATTY ACID PROFILE AND VOLATILE COMPOUNDS OF BLUEBERRY (VACCINIUM MYRTILLUS) ADDED DAIRY DESSERTS
221
ENERGY RECOVERY FROM ORANGE PEEL FOR HYDROGEN AND METHANE PRODUCTION
222
BIOACTIVE COMPOUNDS EXTRACTION FROM BLACK TEA: COMPARISON OF CONVENTIONAL TECHNIQUES AND ADVANCED TECHNIQUES USING GREEN SOLVENTS
223
PRODUCTION OF GELLAN-BASED MICROCAPSULES USING GLASS-CAPILLARY MICROFLUIDIC DEVICES
224
EFFECT OF CARRAGEENAN ADDITION ON PROBIOTIC STRAIN ENCAPSULATION
225
EXTRATOS DE FOLHAS DE MORINGA OBTIDOS POR EXTRAÇÃO COM CO2SUPERCRÍTICO E SOXHLET: AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE E ANTIMICROBIANA
226
SORPTION ISOTHERMS, HYSTERESIS AND THERMODYNAMIC PROPERTIES OF HABANERO PEPPER POWDER
227
ETHANOL PRE-TREATMENT TO ULTRASONICALLY ASSISTED CONVECTIVE DRYING OF APPLE: EFFECT ON DRYING KINETICS AND ANTIOXIDANT CAPACITY
228
FREQUENCY AND TEMPERATURE-DEPENDENT DIELECTRIC PROPERTIES OF CASHEW NUT MILK FOR MICROWAVE PROCESSING
229
Cheese whey exploitation in Brazil: a questionnaire survey
230
MISTURAS DE PROTEÍNA DO SORO DE QUEIJO E AMIDO DE MILHO: AVALIAÇÃO DAS PROPRIEDADES REOLÓGICAS DE GÉIS MODELOS
231
Green solvent extraction of antioxidants from Muntingia calabura peel using conventional and ultrasound assisted techniques
232
EFFECT OF GAMMA-IRRADIATION ON THE CHARACTERISTICS OF MUNG BEAN STARCH AND GRAINS
233
Obtenção de extrato de pequi em pó utilizando diferentes agentes encapsulantes
234
EFFECTS OF NON-THERMAL TECHNOLOGIES - OZONE AND ULTRASOUND - ON THE AVAILABILITY OF ANTIOXIDANT COMPOUNDS PRESENT IN TROPICAL JUICES
235
TAILORING PROPERTIES OF MIXED-COMPONENT OLEOGELS: WAX AND MONOGLYCERIDE MIXTURES AS STRUCTURING AGENTS IN FLAXSEED OIL
236
EXPLORING GELATIN FILM AS INTELLIGENT SYSTEMS FOR FOOD QUALITY MONITORING
237
EFEITO DA VARIAÇÃO DE TEMPO, TEMPERATURA E PRESSÃO DURANTE A TORREFAÇÃO SOBRE A COR DO CAFÉ
238
DISCRIMINATION OF YERBA MATE FOR CHIMARRÃO ABOUT GEOGRAPHICAL ORIGIN AND PRESENCE OF SUGAR APPLYING FTIR AND CHEMOMETRICS
239
PRODUCTION OF CURCUMIN-LOADED POLYCAPROLACTONE NANOPARTICLES AND EVALUATION OF IN VIVO TOXICITY AND GENOTOXICITY
240
Influência da técnica de extração no teor de compostos fenólicos totais das folhas de Petroselinum crispum
241
RHEOLOGY OF GELATIN/CHITOSAN SOLUTIONS AT DIFFERENT pH
242
ESTUDO DO ÂNGULO DE DIVERGÊNCIA DE UM ALIMENTADOR VENTURI UTILIZADO NO TRANSPORTE PNEUMÁTICO DE SÓLIDOS
243
APLICAÇÃO DE ULTRASSOM NA EXTRAÇÃO DE COMPOSTOS BIOATIVOS PRESENTES EM ABRICÓ
244
EXTRAÇÃO DE ÓLEOS DE PALMEIRAS AMAZÔNICAS POR VIA ENZIMÁTICA
245
Optimization of phenolic compound extraction from olive leaves with deep eutectic solvents using response surface methodology
246
Green solvents to extraction of phenolic compounds from olive oil by-products
247
ULTRASOUND PROCESSING OF ENZYMES WITH INDUSTRIAL INTEREST
248
Carnaúba wax utilization in salt encapsulation – Ion release and bread application
249
ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM VEGETABLE RESIDUES
250
CHARACTERIZATION AND STABILITY OF SPRAY DRIED TUCUMÃ OIL (Astrocaryum vulgare Mart)
251
SPRAY DRYING MICROENCAPSULATION OF CAROTENOID-RICH OIL FROM TUCUMÃ PULP (Astrocaryum vulgare Mart)
252
OPTIMIZATION OF MOLECULAR RECOGNITION OF BIOACTIVE COMPOUNDS BY MOLECULARLY IMPRINTED POLYMER OF HYDROXIPROPIL-β-CYCLODEXTRIN
253
DEVELOPMENT OF SUPERMACROPOROUS MATRICES WITH ETHYLAMINE IMMOBILIZED FOR PURIFICATION OF PROTEINS
254
Evaluation of Sampling Procedure During the Enzymatic Degumming of Soybean oil using Phospholipase C-3G
255
CHIA OIL (Salvia hispanica) MICROENCAPSULATION FOR ADDITION IN PROCESSED CHEESE
256
Processamento de Queijo Minas Frescal por aquecimento ôhmico
257
Processamento de Doce de Leite por aquecimento ôhmico
258
EFFECT OF TEMPERATURE ON THE TRANSESTERIFICATION REACTION USING ANION EXCHANGE RESIN AS HETEROGENEOUS CATALYST
259
INFLUENCE OF SODIUM CHLORIDE AND PGPR CONCENTRATION ON PROPERTIES OF WATER-IN-OIL (W/O) EMULSIONS FOR INCORPORATION OF GALLIC ACID
260
USE OF PROTEINS AS FILLERS TO ENHANCE DELIVERY PROPERTIES OF ALGINATE BEADS
261
Coffee by-products in natura and modified by acetylation and cellulase: A sustainable food ingredient source of dietary fiber and anti-oxidants compounds.
262
SUGARCANE JUICE PROCESSING: A SEARCH FOR OPTIMAL PARAMETERS
263
ADSORPTION ISOTHERMS AND THERMODYNAMIC PROPERTIES OF WHEAT MALT
264
DENSITY AND THERMAL EXPANSION COEFFICIENT OF MALBEC GRAPE JUICE (Vitis vinifera) MATHEMATICAL MODELLING AT DIFFERENT TEMPERATURES AND CONCENTRATIONS
265
EFEITO DA TEMPERATURA E CONCENTRAÇÃO NA VISCOSIDADE DO MOSTO CERVEJEIRO UTILIZANDO CEVADA (Château) E GRITS DE MILHO (Zea mays) COMO ADJUNTO DE MALTE
266
EVALUATION OF TECHNOLOGICAL PROPERTIES OF SEAWEED HYDROCOLOID POLYMERIC FILMS
267
ULTRASOUND-ASSISTED EXTRACTION OF CAROTENOIDS AND PHENOLIC COMPOUNDS FROM PEACH PALM PULP (Bactris gasipaes)
268
INFLUENCE OF PROCESSING PARAMETERS ON BIOACTIVE COMPOUNDS OF CAFERANA SEEDS (BUNCHOSIA GLANDULIFERA)
269
FUNCTIONAL PROPERTIES AND ANTIMICROBIAL EFFICIENCY OF PACKAGINGS PLASTICIZED AND INCORPORATED WITH CINNAMON ESSENTIAL OIL (CINNAMOMUM CASSIA)
270
MECHANICAL AND BARRIER PROPERTIES OF LACTIC ACID POLY ACTIVE FILMS ADDED FROM URUCUM ACTIVE COMPOUNDS (Bixa orellana L.)
271
Adsorption/desorption characteristics and separation of anthocyanin compounds from grape wine pele pomace Alicante Bouschet using microporous resins
272
Non-thermal processing of coconut water
273
Estudo de modelos matemáticos para estimar a temperatura de congelamento de sucos de frutas
274
IN VITRO AND IN VIVO PRESCREEN TOXICITY OF NEWLY SYNTHESIZED NANOPARTICLES LOADED WITH A TRYPSIN INHIBITOR ISOLATED FROM TAMARIND SEEDS (Tamarindus indica L.): A NEW APPROACH TO POTENTIAL CLINICAL APPLICATION
275
IDENTIFICATION OF α-GLUCOSIDASE INHIBITORY ACTIVITY FROM COLD PRESSED ALMOND CAKE AFTER ENZYME-ASSISTED EXTRACTION
276
ENCOLHIMENTO VOLUMÉTRICO EM FATIAS DE BOCAIUVA OSMODESIDRATADAS EM DIFERENTES PROCESSOS
277
MATHEMATICAL MODELING OF THE KINETICS OF ASCORBIC ACID DEGRADATION IN DIFFERENT FRUIT JUICES
278
MICROWAVE POTENTIAL FOR BLACKBERRY JELLY PROCESSING: EFFECT ON NUTRITIONAL AND SENSORY QUALITY
279
DETERMINATION OF SPECIFIC SIZE OF SUPERCRITICAL CO2 FORMED SOLID LIPID MICROPARTICLES BY COMPUTER IMAGE ANALYSIS
280
Desenvolvimento de uma estratégia de captura das proteínas do extrato de folhas de Momordica charantia utilizando adsorventes de troca iônica
281
MICROENCAPSULATED WHOLE GREEN COFFEE FRUIT: DEVELOPMENT AND STABILITY STUDY
282
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