Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

por Lasta, Everton Luiz, da Silva Pereira Ronning, Eduardo, Dekker, Robert F. H., da Cunha, Mário Antônio Alves
Publicado 2021

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

por Bertan, Fernanda Aparecida Brocco, da Silva Pereira Ronning, Eduardo, Marchioro, Marcelo Luis Kuhn, Oldoni, Tatiane Luiza Cadorin, Dekker, Robert F. H., da Cunha, Mário Antônio Alves
Publicado 2022