1° lugar – Prêmio VITAQUIMA de Inovação R$1.500,00
OBTAINING XYLO-OLIGOSACCHARIDES FROM SUGARCANE STRAW USING RECOMBINANT ENDOXYLANASE
MARTINS¹ M., ÁVILA¹ P. F., SATO¹ A.C.K., GOLDBECK¹ R.
¹ School of Food Engineering, University of Campinas – UNICAMP, Campinas-SP, Brazil
2° lugar – Prêmio VITAQUIMA de Inovação R$1.000,00
Carnaúba wax utilization in salt encapsulation – Ion release and bread application
BECK¹, P.H.B.; BELUCI², N.C.L.; MONTEIRO³, A.R.G.; SCHOLZ⁴, M.B.S; MONGE NETO³, A.A.
¹ Post Graduation in Food Science – UEM – PR ² Post Graduation in Chemical Engineering – UEM – PR ³ Department of Food Engineering – UEM – PR ⁴ Paraná Agronomic Institute – IAPAR – PR
3° lugar – Prêmio VITAQUIMA de Inovação R$500,00
Aqueous extract of Brazilian berry (Myrciariajaboticaba) peel attenuates TNBSinduced colitis in rats
DA SILVA-MAIA¹, J. K.; BATISTA² , A. G.; CAZARIN³ , C. B. B.; SOARES⁴ , E. S.; BOGUSZ JUNIOR⁵, S.; LEAL6, R. F.; CRUZ-HÖFLING⁴, M. A.; MARÓSTICA JUNIOR³, M. R.
¹ Department of Nutrition, Federal University of Rio Grande do Norte (UFRN).
² Department of Food and Nutrition, Federal University of Santa Maria (UFSM), Campus Palmeira das Missões.
³ School of Food Engineering, Department of Food and Nutrition (DEPAN), University of Campinas (UNICAMP).
⁴ Institute of Biology, Department of Biochemistry and Tissue Biology, University of Campinas. ⁵ São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP)
6 School of Medical Sciences (FCM), University of Campinas (UNICAMP)
Menção Honrosa
OPTIMIZATION OF MOLECULAR RECOGNITION OF BIOACTIVE COMPOUNDS BY MOLECULARLY IMPRINTED POLYMER OF HYDROXIPROPIL-β-CYCLODEXTRIN
SILVA¹, R.R.A.; FREITAS², A.V.F.; POLA¹, P.; SOARES¹, N.F.F.
¹ Universidade Federal de Viçosa – Minas Gerais ² Iowa State University – Iowa, USA
O teor de clorofilas e carotenoides em azeites pode ser determinado usando um smartphone
CARVALHO1, T. C. L.; BRITO1, N. C. S.; NUNES1, C. A.
1 DQI/UFLA – Minas Gerais
