PONTES, E. D. S.; D. S. P., E.; PONTES, EDSON DOUGLAS SILVA.; http://lattes.cnpq.br/2658276454266803; PONTES, Edson Douglas Silva.(BrasilCentro de Tecnologia e Recursos Naturais - CTRNPÓS-GRADUAÇÃO EM ENGENHARIA DE ALIMENTOSUFCGUniversidade Federal de Campina Grande, 2022-09-23)
The search for new products with functional potential has reached a great demand
by the population. Among these, malvavisco extract has stood out for
have a high antioxidant activity promoting health benefits of ...
http://lattes.cnpq.br/8418052770820686; SILVA, Layanne Rodrigues da.(BrasilCentro de Tecnologia e Recursos Naturais - CTRNPÓS-GRADUAÇÃO EM ENGENHARIA DE ALIMENTOSUFCGUniversidade Federal de Campina Grande, 2021-07-30)
The effluent from the processing of milk and its derivatives is considered a waste with high polluting power due to the complexity of its composition. Without proper treatment, this effluent can cause major problems for ...
SANTOS, Eudeson Gustavo Paiva.(BrasilCentro de Tecnologia e Recursos Naturais - CTRNPÓS-GRADUAÇÃO EM ENGENHARIA DE ALIMENTOSUFCGUniversidade Federal de Campina Grande, 2021-07-30)
Iron deficiency anemia affects the lives of more than 2 billion people worldwide, making it one of the most prevalent nutritional disorders in the modern world. However, iron fortification methodologies have shown inefficiency. ...
RAMOS, N. J. S.; http://lattes.cnpq.br/7107028674578817; RAMOS, Nayara Jessica da Silva.(BrasilCentro de Tecnologia e Recursos Naturais - CTRNPÓS-GRADUAÇÃO EM ENGENHARIA DE ALIMENTOSUFCGUniversidade Federal de Campina Grande, 2021-07-30)
This work aims to study the effect of microbial transglutaminase concentration and extrusion time on the technological properties of functional gluten-free doughs, produced with red rice and white quinoa wholemeal flours. ...