publicações selecionadas
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documento
- Development of Lentil and Chickpea-Based Yogurt Analogs: Improving Texture and Appearance Through Enzymatic Treatment 2025
- Nanoemulsion entrapment of the natural blue pigment c-phycocyanin for improved stability in food and beverages 2025
- Could Chickpeas Serve as an Alternative Protein for Fermented Foods Production? 2025
- Value-Added Compound Extraction from Apple Cores Using Autohydrolysis 2025
- Innovation on vegan ham analogues using new protein sources 2025
- C-Phycocyanin as a natural alternative to the synthetic blue food dye E133 in beverages 2025
- Recovery of added-value compounds from the by-products of industrial berry processing 2023
- Cascading extraction: a way to simultaneously increase market value and decrease the environmental constraints of hydrocolloid recovery from red seaweeds 2023
- Co-production of fermentable sugars and added value compounds from chestnut husks using sequential hydrothermal treatments 2023
- Biorefinery approaches for the integral valorization of chestnut shells from the agrifood industry 2023
- Green strategies for Gelidium biomass use: enhancing hydrocolloid extraction and by-product valorization in a zero-waste approach 2023
- Novel technology in biocompounds extraction from the green seaweed Ulva rigida using ohmic heating 2022
- Combination of hydrothermal treatments and enzymes for the valorization of chestnut shell residues 2022
- Enzyme-assisted extraction of biocompounds from macroalgae Gracilaria vermiculophylla, Porphyra dioica, Fucus vesiculosus and Ulva rigida 2022
- Use of moderate electric fields for the extraction of bioactive and texturizing food ingredients from macroalgae: a biorefinery approach to clean label foods 2021