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$Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification$

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

by TALMA,Simone Vilela, REGIS,Suelen Alvarenga, FERREIRA,Patrícia Rodrigues, MELLINGER-SILVA,Caroline, RESENDE,Eder Dutra de
Published 2019

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Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins

by Landim,Ana Paula Miguel, Chávez,Davy William Hidalgo, Rosa,Jeane Santos da, Mellinger-Silva,Caroline, Rosenthal,Amauri
Published 2021

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A comparison of dual-functional whey hydrolysates by the use of commercial proteases

by ROSA,Luísa Ozorio Lopes da, SANTANA,Marcelo Cerutti, AVEZEDO,Tatiana Lima, BRÍGIDA,Ana Iraidy Santa, GODOY,Ronoel, PACHECO,Sidney, MELLINGER-SILVA,Caroline, CABRAL,Lourdes Maria Correa
Published 2018

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