BVBO01 Lorenzo Pastrana. University of Vigo, Spain. VALORIZATION OF WHEY PROTEINS BY FORMATION OF FUNCTIONAL NANOSTRUCTURES.
BVBO02 Antonio Teixeira. University of Minho, Portugal. OPTIMIZATION OF THE EXTRACTION CONDITIONS FOR ANTIOXIDANT PHENOLIC COMPOUNDS RECOVERY BY AUTOHYDROLYSIS OF SPENT COFFEE GROUNDS.
BVBO03 Paula Jauregi. The University of Reading, UK. BIOSEPARATION STRATEGIES FOR THE RECOVERY OF VALUE ADDED PRODUCTS FROM WASTE STREAMS.
BVBO04 María Elvira Zúñiga Hansen et al. Pontificia Universidad Católica de Valparaíso, Chile. SCALE-UP TECHNOLOGY FOR SHORT-CHAIN FRUCTOOLIGOSACCHARIDES PRODUCTION AS NEW INGREDIENT FOR SUBSTITUTION OF SUCROSE IN FOOD INDUSTRY.
BVBO05 Guillermo Pico et al. Universidad Nacional de Rosario, Argentina. RECOVERY OF MOLECULES WITH HIGH BIOTECHNOLOGICAL INTEREST FROM AGRICULTURE WASTES USING ADSORPTION IN SOLID BED.
BVBO06 Lourdes M. C. Cabral et al. EMBRAPA. Brazil. UTILIZATION OF THE WINE INDUSTRY WASTES IN ORDER TO OBTAIN HIGH ADDED VALUE FOOD PRODUCTS AND INGREDIENTS.
BVBO07 Cristóbal N. Aguilar et al. Universidad Autónoma. SEPARATION, PURIFICATION AND FUNGAL BIOTRANSFORMATION OF BIOACTIVE PROCYANIDINS FROM COFFEE PULP.
BVBC01 VALORISATION OF CHEESE WHEY THROUGH A COMBINATION OF PHYSICAL AND ENZYMATIC TECHNOLOGIES. María Luisa Rúa. University of Vigo. Spain.
BVBC02 EFFECT OF ASPARAGINASE ON FLAVOUR FORMATION IN ROASTED COFFEE. Fei Xu1, J. Stephen Elmore1, Leda M. Fortes Gottschalk2, Renata Tonon2, Lourdes M. Correa Cabral2 and M. Jose Oruna-Concha1. 1University of Reading, UK; 2Embrapa Agroindústria de Alimentos, EMBRAPA, Brazil.
BVBC03 PROPIEDADES DE FRACCIONES PROTEICAS OBTENIDAS DESDE HARINA DE CANOLA PARA INHIBIR LA ACE-I. Cristian I. Torres1, Agustín Flores1,2 Carmen Soto1,2, María Elvira Zuñiga1,2. 1Pontificia universidad Católica de Valparaíso, Chile; 2Centro Regional de Estudios en Alimentos y Salud .Chile.
BVBC04 PROPIEDADES ANTIOXIDANTES DE RESIDUOS (SEMILLA Y CASCARA) DE LA AGROINDUSTRIA DE PALTA (Persea americana. MILL, AVOCADO) EN CHILE”. Catherine Urra1, Carmen Soto1,2, María Elvira Zuñiga1,2. 1Pontificia universidad Católica de Valparaíso, Chile; 2Centro Regional de Estudios en Alimentos y Salud .Chile.
BVBC05 TECNOLOGÍA DE ESCALAMIENTO PARA PRODUCIR FRUCTOOLIGOSACÁRIDOS DE CADENA CORTA (FOScc) COMO UN NUEVO INGREDIENTE PARA SUSTITUIR LA SACAROSA EN LA INDUSTRIA ALIMENTARIA. Claudia Altamirano Gómez1,2 , Christopher Andrés Gepp Torres2, Francisca Perales Flores2, Roberto Vega Pauino1,3, María Elvira Zúñiga Hansen1,2. 1 Pontificia Universidad Católica de Valparaíso,Chile. 2 Centro Regional de Estudios en Alimentos y Salud. Chile. 3Universidad Nacional Mayor de San Marcos, Lima, Perú.
BVBC06 DESIGN AND APLICATION OF A NATURAL FILM TO PROLONG SHELF LIFE AND QUALITY OF AVOCADO (Persea americana) VAR. “HASS”. Jorge A. Aguirre-Joya1, Diana E. Nieto-Oropeza1, Janeth M. Ventura1, Ruth E. Belmares1, Raúl Rodriguez, Romeo Rojas2, Cristobal N. Aguilar1. 1Universidad Autónoma de Coahuila, México. 2Universidad Autónoma de Nuevo León, México.
BVBC07 FUNGAL STRAIN SELECTION FOR PROTEINASES PRODUCTION AND THEIR POTENCIAL USE FOR BIOPETIDE GENERATION. Gloria A. Martínez1, Arely Prado-Barragan2, Cristóbal N. Aguilar1. 1Universidad Autónoma de Coahuila, México. 2Universidad Autónoma Metropolitana Iztapalapa, DF, México.
BVBC08 PRODUCTION OF CAROTENOIDS BY Rhodotorula glutinis P4M422: INFLUENCE OF CARBON AND NITROGEN SOURCES. Víctor Navarro1, Ayerim Hernández1, Lorenzo Pastrana2 Julio Montanez1, Cristóbal Aguilar1. 1Universidad Autónoma de Coahuila. México. 2University of Vigo, Spain.
BVBC09 ENZYMES PRODUCTION BY SOLID STATE FERMENTATION USING CORN COBS AS SUBSTRATE AND THEIR RECUPERATION BY FLEXIBLE CHAIN POLYMERS AND NATURAL POLYELECTROLYTES. Ricardo Gómez García1, Afredo I. García Galindo1, Miguel A. Medina Morales1, Beatriz Farruggia2, Diana Romanini2, Guillermo Pico2 Cristobal N. Aguilar1*. 1Universidad Autónoma de Coahuila, Saltillo, Coahuila, México. 2Universidad Nacional de Rosario, Argentina.
BVBC10 BREWER’S YEAST PEPTIDE EXTRACT IN THE PREVENTION OF OBESITY. Manuela Amorim1, Cláudia Marques2, Hélder Pinheiro3, Manuela Pintado1, Conceição Calhau2,3. 1 Universidade Católica Portuguesa, Porto, Portugal. 2Universidade do Porto, Portugal. 3CINTESIS, Centro de Investigação em Tecnologias e Sistemas de Informação em Saúde, Porto, Portugal.
BVBC11 TOTAL VALORIZATION OF PINEAPPLE (Ananas cosmosus) BYPRODUCTS AND PRELIMINARY CHARACTERIZATION OF ADDED VALUE FRACTIONS. Débora A. Campos1, Guillermo A. Pico4, Lorenzo M. Pastrana-Castro2, José A. Teixeira3 and Maria M. Pintado1 1Universidade Católica Portuguesa/Porto, Portugal. 2Universidade de Vigo, Spain. 3Universidade do Minho, Portugal. 4National University of Rosario, Argentina.
BVBC12 OPTIMIZATION OF PHENOLIC COMPOUNDS EXTRACTION ON THYMUS CITRIODORUS INFUSION. Marta Coelho1, Luísa Cardoso2, Luís Alves2, Francisco Campos1, Luís M. Cunha3, Manuela Pintado1. 1Universidade Católica Portuguesa, Porto, Portugal. 2Cantinho das Aromáticas Lda., Portugal. 3Universidade do Porto, Portugal
BVBC13 OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF DEFATTED SOY FLOUR BY CARDOSINS AND COROLASE PP. Ezequiel R. Coscueta1,2, Bibiana B. Nerli2, Guillermo A. Pico2 y Manuela E. Pintado1. 1Universidade Católica Portuguesa/Porto, Portugal, 2National University of Rosario, Rosario, Argentina.
BVBC14 STUDY OF ACORN BEVERAGES WITH PREBIOTIC POTENTIAL AND ANTIOXIDANT ACTIVITY. Costa MR1, Silva S1, Costa EM1, Gullón B1, Requena T2, Pintado ME1. 1Universidade Católica Portuguesa/Porto, Portugal. 2CIAL-Instituto de Investigación en Ciencias de la Alimentación, Spain.
BVBC15 CHEMICAL AND PHYSICAL CHARACTERIZATION OF CELLULOSE NANOCRYSTALS EXTRACTED FROM MELON AND PINEAPPLE FRESH-CUT FRUITS WASTES. Ana Raquel Madureira, Duygu Çabuk & Maria Manuela Pintado. Universidade Católica Portuguesa/Porto, Portugal,
BVBC16 EFFECT OF SOLID LIPID NANOPARTICLES LOADED WITH ROSMARINIC ACID ON INTESTINAL MICROBIOTA METABOLISM. Ana Raquel Madureira1, Débora Campos1, Beatriz Gullon1, Claudia Marques2, Conceição Calhau2, Ana Gomes1, Maria Manuela Pintado1. 1Universidade Católica Portuguesa/Porto, Portugal. 2Universidade do Porto, Portugal.
BVBC17 CHARACTERIZATION OF DIFFERENT BY-RPRODUCTS FROM FOOD INDUSTRIES AND ITS POTENTIAL FOR VALORISATION. Lígia L. Pimentel1, Miguel F. Pereira1, Maria J. Costa2, José A. Teixeira2 and Manuela E. Pintado1. aUniversidade Católica Portuguesa/Porto, Portugal. 2University of Minho, Braga, Portugal.
BVBC18 ENZYMATIC HYDROLYSIS OF SOYMILK BYPRODUCT (OKARA) BY PROTEASES EXTRACTED FROM CYNARA CARDUNCULUS. Glenise. B. Voss1*, Ezequiel Coscueta1; Luisa M. P. Valente2; Maria M. Pintado1. 1Universidade Católica Portuguesa/Porto, Portugal. 2Universidade do Porto, Portugal.
BVBC19 EFFECTS OF WHEY PEPTIDE EXTRACT ON THE GROWTH OF PROBIOTICS AND GUT MICROBIOTA. Ya-Ju, Yu1, Manuela Amorim1, Cláudia Marques2, Conceição Calhau2,3, Manuela Pintado1. 1Universidade Católica Portuguesa/Porto, Portugal. 2Universidade do Porto, Portugal. 3CINTESIS, Centro de Investigação em Tecnologias e Sistemas de Informação em Saúde, Porto, Portugal.
BVBC20 CANDELILLA WAX NANO-EMULSION COATING WITH PHYTOMOLECULES OF TARBUSH IMPROVES THE SHELF LIFE AND QUALITY OF APPLES. Miguel Angel De León Zapata1, Lorenzo Pastrana-Castro2, María Luisa Rua-Rodríguez2, Olga Berenice Alvarez-Pérez1, Raúl Rodríguez-Herrera1, & Cristóbal N. Aguilar1*. 1Department of Research (DIA-UAdeC)/School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila/México. 2Universidad de Vigo, Ourense 32004, Galicia/España.
BVBC21 EXTRACTION OF OLIGOSSACHARIDES FROM TWO AGRO-INDUSTRY BY-PRODUCTS - BREWER’S SPENT GRAIN AND WHEAT BRAN - AND ITS POTENCIAL FOR VALORISATION. Maria J. Costa, José A. Teixeira. aCentre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
