Antioxidant and anti-inflammatory properties of hydrolyzed flours obtained from in natura and germinate soybeans cultivars BRS 133 and BRS 258 and their application in functional cereal based foods.

• Grant number: 10/20211-8
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: June 01, 2011
• End date: May 31, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Yoon Kil Chang
• Grantee: Maria Gabriela Vernaza Leoro
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil