Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|August 23, 2021
Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a reviewJefferson Henrique Tiago Barros, Ludmilla de Carvalho Oliveira, Marcelo Cristianini, et al.
Journal of Food Science|November 3, 2025
High Hydrostatic Pressure-Induced Changes in Carioca Bean Protein: Structural and Techno-Functional InsightsFabiana Helen Santos, Ludmilla de Carvalho Oliveira, Dirceu de Sousa Melo, et al.
Food Chemistry|March 16, 2024
High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activitiesLudmilla de Carvalho Oliveira, Cristina Martinez-Villaluenga, Juana Frias, et al.
Journal of Food Science and Technology|January 27, 2025
Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibilityLudmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, et al.
Pageof 1