SCHOOL OF FOOD ENGINEERING | UNIVERSITY OF CAMPINAS
Project: Simulated digestion of black cricket proteins: a study based on the bioavailability of active peptides.
Project: In vitro digestion of phenolic mustard compounds: identification, bioaccessibility and bioactive properties.
Project: Banana bracts as a source of biologically active substances.
Project: Alternative fermentative processes for beer production.
Project: Enzymatic hydrolysis of mushroom proteins (Pleurotus spp.) and obtaining peptides with antioxidant, antidiabetic and antihypertensive properties.
Project: Associated biological processes to modify the biological potential of seriguela pulp.
Project: How can the integration of different biological processes affect the bioactive properties of pumpkin seeds and skins?
Project: Application of biotechnological processes to recover bioactive compounds from annatto residues.
Project: Adding value to the black soldier fly larva (Hermetia illucens) production chain: an integrated view of processes to obtain products with multiple applications.
Project: Enzymatic modification of emerging proteins for the production of bioactive peptides.
Project: Enzymatic hydrolysis of feather meal for the production of bioactive ingredients.
Project: Biological properties of germinated and fermented grain extracts.
Project: Fermentation of chestnut flours from the Amazon region and obtaining products with better bioactive properties.
Project: Does the interaction between proteins and phenolic compounds affect the antioxidant properties of mustard seeds during the in vitro digestion process?
Project: How does enzymatic maceration affect the antioxidant properties of native fruits? A case study using seriguela (Spondias purpurea L.).
SAE - UNICAMP Scholarship