Apresentação De Pôster
Tipo:
Apresentação de pôster
Categoria:
EIXO TEMÁTIO CF E SE
Local:
Ginásio Multidisciplinar da UNICAMP
Data e hora:
13:10 até 14:00 em 11/12/2024
Fique atento ao padrão: Os números indicam a localização do Pôster e as siglas indicam os eixos temáticos nos quais as apresentações se enquadram.
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Trabalhos
001 - CF
Optimization of phenolic compound extraction from raw arabica coffee beans using natural deep eutectic solvents
002 - CF
CHEMICAL CHARACTERIZATION OF Mentha piperita and Mentha arvensis ESSENTIAL OILS
003 - CF
BIOACTIVE COMPOUND PROFILES IN ETHIOPIAN ARABICA COFFEE ACCESSIONS
004 - CF
IMPACT OF THERMOVINIFICATION AND AUTOCHTHONOUS YEASTS ON THE BIOACTIVE COMPOUNDS OF SYRAH RED WINE
005 - CF
PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF LYCHEE PEEL: A COMPARISON ANALYSIS BETWEEN TWO HARVEST BATCHES
006 - CF
PHENOLIC PROFILE, EFFECT AGAINST REACTIVE OXYGEN SPECIES AND IN VITRO ANTI-INFLAMMATORY PROPERTIES OF ARATICUM PEEL
007 - CF
Phytochemical Characterization and Optimization of the Antioxidant Activity of Jabuticaba Seed Extract (Myrciaria cauliflora) by Rotational Central Composite Design
008 - CF
DISRUPTIVE EFFECTS OF CALCIUM AND ZINC FROM REAGENTS OF THE INFOGEST PROTOCOL ON FOOD MINERALS INVESTIGATON
009 - CF
THE ROLE OF SIMULATED DIGESTION FOR YOUNG AND OLDER ADULTS IN THE BIOACCESSIBILITY OF MAGNESIUM FROM ORGANIC YOGURTS
010 - CF
SEASONAL ASSESSMENT OF THE PHYSICOCHEMICAL PROPERTIES OF AQUEOUS EXTRACT FROM DIFFERENT SPECIES OF THE MYRTACEAE FAMILY
011 - CF
DIFFERENT PROCESSING METHODS OF JURUBEBA AFFECT THE BIOACCESSIBILITY OF BIOACTIVE AMINES
012 - CF
PROXIMATE COMPOSITION AND ANTIOXIDANT POTENTIAL OF PINK PITAYA FLOUR (RPF)
013 - PF
APPLICATION OF MACRO AND MICROALGAE COMBINED IN YOGURT
014 - CF
Characterization of Bioactive Compounds in Amazonian Fruits Murici (Byrsonima crassifolia) and Taperebá (Spondias mombin)
015 - CF
ANALYSIS OF BIOACTIVE COMPOUNDS FROM BROMELIA BALANSAE MEZ PEEL BY LC-MS/MS
016 - CF
Properties of Pleurotus ostreatoroseus biomass
017 - CF
EXPLORING THE POTENTIAL OF QUERCUS ROBUR KERNEL AND SHELL FOR NOVEL FOOD APPLICATIONS
018 - CF
Evaluation of the Antioxidant Capacity of Portuguese Wine Grape Skins and Application in Cereal Bars Using Different Extraction Solutions
019 - CF
Evaluation of Total Flavonoids Content in Skins of Portuguese Wine Grapes and Application in Cereal Bars Using Different Extracting Solutions
020 - CF
INFLUENCE OF INFECTION BY Erysiphe necator ON VIFFERING GRAPES OF THE SANGIOVESE VARIETY: EFFECTS ON PHENOLIC COMPOSITION
021 - CF
INFLUENCE OF ULTRAVIOLET RADIATION ON THE BIOACTIVE COMPOSITION OF VINIFERA GRAPES, IMPACTS ON ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITIES AND BIOACCESSIBILITY: A CONTRIBUTION TO THE DEVELOPMENT OF VITICULTURE IN THE STATE OF SÃO PAULO
022 - CF
DOES SEED CO-CONSUMPTION IMPACT THE CAROTENOID BIOACCESSIBILITY IN APPLE PASSION FRUIT (P. MALIFORMIS CV. BRS MM)?
023 - CF
GANODERMA LUCIDUM SPOROCARP PARTS: NUTRITIONAL COMPOSITION AND PREBIOTIC ACTIVITY AFTER DIGESTION
024 - CF
EVALUATION OF THE TECHNOLOGICAL POTENTIAL OF DIFFERENT PARTS OF CAFERANA (BUNCHOSIA GLANDULIFERA)
025 - CF
DETERMINATION OF MACRO-AND MICROMINERALS CONTENTS IN FOOD PRODUCTS BASED BRAZIL NUT (Bertholletia excelsa HBK)
026 - CF
NAVY BEAN EXTRACT AS A POTENTIAL SOURCE OF LECTIN
027 - CF
APPLICATION OF FTIR SPECTROSCOPY IN THE SCREENING OF FUNCTIONAL GROUPS PRESENT IN EXTRACT OF CAFERANA LEAVES
028 - CF
INDUSTRIAL AND NUTRITIONAL POTENTIAL OF TATURUBÁ (POUTERIA MACROPHYLLA) FROM THE BRAZILIAN LEGAL AMAZON
029 - CF
RAW AND PROCESSED GARLIC ANALYSIS TRHOUGH FOODOMICS
030 - CF
IS THERE ANY MUSTARD IN MUSTARD SAUCES? AN IMPORTANT APPLICATION SOLVED BY FT-IR AND FT-MS
031 - CF
ASSESSMENT OF ZINC BIOACCESSIBILITY IN CHOCOLATES FORMULATED WITH VEGETABLE PROTEINS
032 - CF
INFLUENCE OF ROOTSTOCKS AND TRAINING SYSTEMS ON BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN THE SKINS AND PULPS OF Vitis labrusca AND BRAZILIAN HYBRID GRAPES
033 - CF
IMPACT OF EXOGENOUS MELATONIN ON PHENOLIC COMPOUND PRESERVATION IN ‘BRS VITÓRIA’ GRAPES THROUGHOUT SHELF LIFE
034 - CF
Comprehensive analysis of fatty acid composition, acylglycerol profile, FTIR spectra, acidity, and mineral content in Bacuri crude fat
035 - CF
Comparative analysis of acidity, mineral content, and lipid composition in Bacaba-de-Leque and Brazil Nut crude oils from the amazon rainforest
036 - CF
BIOACTIVE COMPOSITION OF BABASSU (Attalea speciosa) MESOCARP FLOUR PRODUCED BY DIFFERENT TREATMENTS
037 - CF
Natural deep eutectic solvent-assisted hydrodistillation as an emerging green technology for the simultaneous extraction of essential oils and phenolic compounds from hops (Humulus Lupulus)
038 - CF
DEEP-FRYING EFFECTS ON EXTRA VIRGIN OLIVE OIL PHENOLIC PROFILE: INFLUENCE OF OLIVE CULTIVAR
039 - CF
LIPID OXIDATION OF SOYBEAN OIL: EFFECT OF UNSAPONIFIABLE MATTER OF PAPAYA SEED OIL (Carica papaya L.)
040 - CF
UNSAPONIFIABLE MATTER OF PAPAYA SEED OIL (Carica papaya L.) AS A SOURCE OF BIOACTIVE COMPOUNDS IN THE QUALITY OF SOYBEAN OIL (Glycine max L.) IN ACCELERATED STORAGE
041 - SE
EFFECT OF ENZYME-ASSISTED EXTRACTION ON PHENOLICS AND ANTIOXIDANT POTENCIAL OF MURTILLA POMACE
042 - SE
PHENOLICS AND ANTIOXIDANT CAPACITY OF CALAFATE BYPRODUCTS
043 - SE
ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BLACK MULBERRY (Morus nigra) LEAVES
044 - SE
EFFECT OF THE SOLVENT COMPOSITION ON ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM PURSLANE (Portulaca oleracea)
045 - SE
PHENOLIC COMPOUND PROFILE OF GRAPE RACHIS POWDER OBTAINED BY SPRAY DRYING AND FREEZE-DRYING PROCESS
046 - SE
KNOWLEDGE AND CONSUMPTION OF NON-CONVENTIONAL FOOD PLANTS BY NUTRITION STUDENTS
047 - SE
APPLICATION OF COSMO-SAC MODELING TO PREDICT LIPID EXTRACTION FROM SEMI-DEFATTED BRAZIL NUT PRESS CAKE USING DL-MENTHOL-BASED NATURAL DEEP EUTECTIC SOLVENTS AND ETHANOL AS A SUSTAINABLE ALTERNATIVE
048 - SE
FUNCTIONAL AND TECHNOLOGICAL EFFECTS OF MARACUJÁ-DO-CERRADO PEEL FLOUR (Passiflora cincinnata Mast) ON WHEAT FLOUR
049 - SE
VALORIZING ACORN BYPRODUCTS: EXPLORING HEALTH-PROMOTING BIOACTIVE COMPOUNDS AND EFFICIENT STARCH RECOVERY METHODS
050 - SE
APPLICATION OF PEQUI OIL (CARYOCAR BRASILIENSE) AS A SOURCE OF BIOACTIVE COMPOUNDS IN BIODEGRADABLE CELLULOSE ACETATE PACKAGING
051 - SE
Sustainable extraction of inulin from açaí seeds
052 - SE
OIL EXTRACTION FROM SEMI-DEFATTED PEQUI PULP RESIDUE USING NATURAL DEEP EUTECTIC SOLVENTS AS A SUSTAINABLE ALTERNATIVE
053 - SE
Use of iron-biofortified cassava leaves in terms of performance parameters and egg quality in quails
054 - SE
INNOVATIVE BIOBASED FILMS FROM BABASSU COCONUT BY-PRODUCTS: A SUSTAINABLE SOLUTION FOR SINGLE-USE SACHET PACKAGING
055 - SE
EXTRACTION OF PHENOLIC COMPOUNDS FROM TROPICAL AND ANDEAN FRUIT PEELS USING HIGH INTENSITY ULTRASOUND TECHNOLOGY WITH SCALABLE PROCESS PARAMETERS
056 - SE
COMPARATIVE ANALYSIS OF BIOACTIVE COMPOUNDS IN PEQUI (Caryocar brasiliense) OILS FROM XINGU AND CERRADO IN THE MATO GROSSO REGION
057 - SE
BIOACTIVE COMPOUNDS IN AMAZONIAN OIL AND FATS WITH DIFFERENT FATTY COMPOSITIONS: MURUMURU FAT (Astrocaryum murumuru), CUPUASSU FAT (Theobroma grandiflorum) and PRACAXI OIL (Pentaclethera macroloba)
058 - SE
RECOVERY OF CAROTENOIDS FROM PEQUI OIL EXTRACTION RESIDUE USING LIMONENE AS A GREEN SOLVENT
059 - SE
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