THE LINK BETWEEN FOOD PROCESSING AND FOOD QUALITY: CAN WE GO BEYOND THE OBVIOUS?

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BIOACCESSIBILITY OF LUTEIN INCORPORATED INTO FAT-FREE PROTEIN MATRICES: RELATIONSHIP BETWEEN MICROSTRUCTURE AND IN VITRO STATIC DIGESTION

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FOODOMIC PROFILE OF JABUTICABA PEEL AND SEED: A BIOINFORMATICS APPROACH

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Quantification of bioactive compounds and antioxidant capacity of a byproduct recovered from the lipid extraction of native Amazonian fruits

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CERIMÔNIA DE ABERTURA