Poster Presentation
Type:
Poster presentation
Category:
THEMATIC AXIS ET, AS AND CF
Place:
UNICAMP Multidisciplinary Gymnasium
Date and time:
18:10 to 19:00 on 12/10/2024
Pay attention to the standard: The numbers indicate the location of the Poster and the acronyms indicate the thematic axes in which the presentations fit.
Share your questions or ideas about this activity!
Papers
001 - ET
USE OF OZONE MIST FOR THE REDUCTION OF MESOPHILIC MICROORGANISMS IN EDIBLE MUSHROOMS
002 - ET
USE OF OZONE MIST IN THE INACTIVATION OF MOLDS AND YEASTS IN RED BELL PEPPERS AND THE IMPACT ON QUALITY WITH THE USE OF THERMOCOLLECTED AND MACRO-PERFORATED PACKAGING DURING STORAGE
003 - ET
ACTIVE COATING BASED ON BABASSU MESOCARP INCORPORATED WITH EXTRACTS OF AMAZONIAN PLANTS PREPARED WITH DEEP EUTECTIC NATURAL SOLVENTS (NADES): EFFECTS ON THE STORAGE QUALITY OF MUSHROOMS
004 - ET
Extraction of residual oil from babassu nut (Orbignya phalerata) pressing cake with ethanol and evaluation of the defatted solid
005 - ET
Physical properties of residual oil from babassu nut (Orbignya phalerata) press cake extracted with different solvents
006 - ET
IMPACT OF CROSSLINKING CONDITIONS ON THE PROPERTIES OF CHITOSAN/LECTIN-BASED SYSTEMS FOR INSULIN DELIVERY
007 - ET
SUPERCRITICAL CO2 EXTRACTION OF CUMARU SEED OIL: FATTY COMPOSITION, GLOBAL AND PHENOLIC YIELD
008 - ET
ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM DEFATED PRACAXI SEEDS (Pentaclethra macroloba (Willd.) Kuntze)
009 - ET
PRESSURIZED LIQUID EXTRACTION OF ANTIOXIDANT COMPOUNDS FROM COCOA POD HUSK (Theobroma cacao)
010 - ET
SUSTAINABLE VALORIZATION OF COCOA BEAN SHELLS (Theobroma cacao): LIPID EXTRACTION AND BIOMASS MODIFICATION USING SUPERCRITICAL CO₂
011 - ET
EDIBLE BIOACTIVE FILMS WITH ALGINATE, MANGABA PULP, AND PROBIOTIC Saccharomyces boulardii: A NEXT-GENERATION APPROACH TO FOOD PACKAGING
012 - ET
ANALYSIS OF BIOACTIVE COMPOUNDS AND STABILITY OF EMULSIONS (O/W) WITH LEMON ESSENTIAL OIL OBTAINED BY THE BILAYER METHOD
013 - ET
MICROBIOLOGICAL, MICROSTRUCTURAL AND RHEOLOGICAL ASPECTS OF EMULSIONS (O/W) WITH LEMON ESSENTIAL OIL
014 - ET
DEVELOPMENT OF CHITOSAN AND ZEIN FILMS WITH THYME ESSENTIAL OIL: MECHANICAL PROPERTIES AND ANTIFUNGAL ACTION
015 - ET
Antioxidant activity of microparticles obtained from beet leaf extracts (Beta Vulgaris L.) using supercritical atomization assistance (SAA)
016 - ET
Evaluation of supercritical atomization assisted (SAA) to obtain phenolic compounds from microparticles of beet leave extracts
017 - ET
Dehydration and Characterization of Wheatgrass (Triticum Aestivum L.) by the Cast Tape Drying
018 - ET
PRESSURIZED LIQUID EXTRACTION (PLE) OF BIOACTIVE COMPOUNDS FROM TUCUMÃ-DO-AMAZONAS (Astracaryum aculeatum) PEEL
019 - ET
CO-ENCAPSULATION OF IRON AND ASCORBIC ACID BY SPRAY DRING AND FLUIDIZED BED COATING OF MICROPARTICLES
020 - ET
Enhancing lipase immobilization through the use of liquor from sugarcane pretreatment
021 - ET
Processamento de água de coco verde assistido com dióxido de carbono em estado supercrítico
023 - ET
ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM DEFATED CUPUAÇU SEEDS (Theobroma grandiflorum)
024 - ET
EFFECT OF REFRACTANCE WINDOW DRYING ON CAROTENOIDS IN FLOUR FROM GREEN AND RED PEACH PALM (Bactris gasipaes KUNT) MACROCARPA VARIETY
025 - ET
REFRACTANCE WINDOW DRYING AND ITS INFLUENCE ON THE BIOACTIVE COMPOUND CONTENT OF PITAYA (Hylocereus costaricensis)
026 - ET
RELEASE PROFILE OF VITAMIN D3 ENCAPSULATED IN Saccharomyces pastorianus YEAST BIOMASS
027 - ET
SOLVENT OPTIMIZATION FOR EXTRACTION OF PHENOLIC COMPOUNDS FROM ROSEMARY: A TOOL FOR ALTERING ANTIMICROBIAL ACTIVITY
028 - ET
Improving Osmoporation: the impact of processing steps on the stability of phenolic compounds during encapsulation into Saccharomyces boulardii Cells
029 - ET
Incorporation of Acerola Phenolic Compounds in Saccharomyces boulardii: Efficiency and Impact on Cell Viability
030 - ET
Novel Green Extraction Technique Combining Subcritical Water Hydrolysis and Natural Deep Eutectic Solvents (SWH/NADES) for Recovering Anthocyanins from Grape Pomace (Vitis vinifera L.) within a Biorefinery Framework
031 - ET
Simultaneous Extraction of Phenolic Compounds and Pectin from Cashew Apple Bagasse Using Pressurized Water
032 - ET
Using Ecoscale as a Metric to Evaluate the Extraction of Phenolic Compounds from Cashew Bagasse Using Subcritical Water
033 - ET
Green Extraction of Flavonoids from Pitaya Flowers: A Study on Ethanol Concentration and Temperature Effects
034 - ET
INFLUENCE OF MIXING SOLVENTS OF DIFFERENT POLARITIES ON THE EXTRACTION OF PHENOLIC COMPOUNDS AND PIGMENTS FROM MUÑA (Minthostachys mollis)
035 - ET
SUPERCRITICAL CARBON DIOXIDE PRETREATMENT OF COFFEE SILVER FILM RESIDUE IMPROVES CONCENTRATION OF PHENOLIC COMPOUNDS
036 - AS
ARATICUM SEED EXTRACT EFFECTS ON PROSTATE CANCER PROGRESSION IN TRAMP MICE
037 - AS
EFFECT OF IRON-BIOFORTIFIED COWPEA (Vigna unguiculata (L.) Walp.) ON INFLAMMATION AND OXIDATIVE STRESS IN RAW 264.7 CELLS
038 - AS
AQUEOUS EXTRACT OF HIBISCUS SABDARIFFA ACTION ON SERUM AND HEPATIC REDOX BALANCE IN EXPERIMENTAL OBESITY MODELS
039 - AS
METABOLOMIC STUDY OF BERGAMOT (CITRUS BERGAMIA) BYPRODUCT AND ITS EFFECTS ON OBESITY-INDUCED CARDIOVASCULAR DISEASES
040 - AS
TAPEREBÁ (Spondias mombin L.) EXTRACT ORAL SUPPLEMENTATION CHANGES BODY COMPOSITION AND BIOCHEMICAL PARAMETERS IN OBESE RATS
041 - AS
EFFECTS OF JUÇARA (Euterpe edulis) PULP SUPPLEMENTATION ON BODY COMPOSITION AND BONE PARAMETERS IN WISTAR RATS
042 - AS
INFLAMMATORY POTENTIAL OF HIGH-PROTEIN HYBRID YOGURT
043 - AS
PREBIOTIC POTENTIAL OF HYBRID REQUEIJÃO
044 - AS
Exploring Phenolic Compounds in Breast Milk of Brazilian Women
045 - AS
Molecular Mechanisms of Chronic Orange Juice Consumption and Its Cardiovascular Health Benefits: A Transcriptomic Analysis in Peripheral Blood Mononuclear Cells
047 - AS
OPTIMIZATION OF EXTRACTION OF GREEN PROPOLIS PHENOLIC COMPOUNDS AND APPLICATION IN CHITOSAN BIOFILM
048 - AS
SENSORY ACCEPTANCE OF YOGURT ENRICHED WITH VITAMINS COENCAPSULATED IN LIPOSOMES
049 - AS
APPLICATION OF MICROPARTICLES CONTAINING BIOACTIVES FROM PEANUT RESIDUE IN YOGURT
050 - AS
BIOTRANSFORMATIONS IN GREEN COFFE KOMBUCHA DURING THE FERMENTATION PROCESS
051 - AS
BIOTRANSFORMATIONS IN PLANT-BASED PROBIOTIC BEVERAGES DURING THE FERMENTATION PROCESS
052 - AS
EFFECT OF PERA ORANGE JUICE ON LIPOLYSIS IN MESENTERIC ADIPOSE TISSUE OF OBESE MICE
053 - CS
SENSORY AND CHEMICAL CHARACTERISTICS OF COFFEES PRODUCED BY DIFFERENT PROCESSING FROM THE ALTO JEQUITINHONHA REGION
054 - CS
DEVELOPMENT AND ACCEPTANCE OF PURPLE NUTSEDGE (Cyperus rotundus) SORBET
055 - CS
SENSORY ANALYSIS OF EDIBLE INSECT-BASED PRODUCTS
056 - CS
Impact of Starch-Based Coatings with Oregano Essential Oil on the Sensory Characteristics of Hard Cheese
057 - CS
CONSUMPTION OF MANGABA (Hancornia speciosa) NECTAR CONTRIBUTES TO THE DAILY INTAKE OF DIETARY FIBER
058 - BB
OPTIMIZATION OF SOLID-STATE FERMENTATION PARAMETERS FOR MAXIMIZING BIOACTIVE COMPOUND YIELD AND ENZYME PRODUCTION USING Cucurbita moschata D. SEEDS AS SUBSTRATE
059 - BB
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