The Use of Waxy Starch and Guar Gum in Total Substitution of Vegetable Oil in Extruded Snack Aromatization by Akihiro Nakagawa, Maiara Mendes, Ghiovani Raniero, Kimberli Berwig, Tatiana Pimentel, Claudia Monteiro, Antonio Monteiro

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Biomaterial Based on Brewing Waste and Vegetable Resin: Characterization and Application in Product Design by Claudia Monteiro, Bianca Malavazi, Maiara Mendes, Kimberli Berwig, Ghiovani Raniero, Antonio Monteiro, Luis Paschoarelli, Mike Clifford

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Bio Compound to Replace Wood Agglomerates Produced with Brewery Malt Waste by Danyele A. Nakamura, Leonardo M. Machado, Ghiovani Z. Raniero, Antonio R.G. Monteiro, Fernando M. da Silva, Claudia C.F. Monteiro

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Cold Brewing Process to Produce Light Beer by Ghiovani Z. Raniero, Claudia C. F. Monteiro, Jeferson Beccari, Antonio S. Dacome, Silvio C. Costa, Carlos E. Barao, Antonio R. G. Monteiro

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Texture on Extruded Snack: Correlation between Instrumental and Sensory Analysis by K. Berwig, D.R. Marques, D.M.B. Silva, M. Mendes, G. Raniero, C.C.F. Monteiro, A.R.G. Monteiro

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Charcoal Produced with Brewing Malt Residue, Development and Characterization by Ghiovani Z. Raniero, Julia C. Zancheta, Jaqueline G.B. Januario, Claudia C.F. Monteiro, Antonio R.G. Monteiro

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Waxy Starch to Replace Vegetable Fat in Extruded Snack Aromatisation and Different Salt Delivery Way to Decrease Sodium Intake by Akihiro Nakagawa, Ghiovani Z. Raniero, Kimberli P. Berwig, Claudia C.F. Monteiro, Isabel Sousa, Antonio R.G. Monteiro

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Biopolymer Based on Brewing Waste and Extruded Maize: Characterization and Application by Claudia C.F. Monteiro, Gabriel Sarache, Jaqueline G.B. Januario, Kimberli P. Berwig, Ghiovani Z. Raniero, Antonio R.G. Monteiro, Fernando Moreira da Silva

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