OPENING CEREMONY
BIOACTIVE COMPOUNDS FROM FUNGAL MYCELIA
EMERGING TECHNOLOGIES AS A STRATEGY TO OBTAIN BIOACTIVE COMPOUNDS AND FUNCTIONAL FOODS
INULIN GRAFTED TO GALLIC ACID USING EFFICIENT AND GREEN DUAL INTERMEDIATE FREQUENCY ULTRASOUND PROCESS
Coffee Break
POSTER PRESENTATION
SAFETY EVALUATION OF FOOD ENZYMES BY EFSA
BRAZILIAN REGULATORY SCENARIO AND INNOVATION IN FUNCTIONAL FOODS
FOODOMICS: INNOVATING FOOD SAFETY ASSESSMENT THROUGH BIOCHEMICAL TRANSFORMATION BY ANALISYS OF COMPOUNDS IN DIETARY SUPPLEMENTS
Lunch
ADVANCES IN FUNCTIONAL FOODS
INORGANIC BIOACTIVE COMPONENTS IN FOODS AND IN VITRO DIGESTION MODELS: DATA AND INSIGHTS
INTER-INDIVIDUAL VARIABILITY OF FLAVAN-3-OL COLONIC METABOLITES: INSIGHTS INTO URINARY METABOTYPES
IN VIVO NEUROPROTECTIVE ACTIVITY OF NATURAL EXTRACTS: A FOODOMICS STUDY
NOVEL APPROACHES IN OMICS SCIENCE FOR FOOD RESEARCH
"PLASMA PROTEOME PROFILING REVEALS MOLECULAR MECHANISMS UNDERLYING THE EFFECTS OF DAILY CONSUMPTION OF ORANGE JUICE"
OPENING COCKTAIL
End
3rd International Congress on Bioactive Compounds uses Galoá to painless manage and increase the impact of the event.