Eliane D. Godoy Danesi

State University of Ponta Grossa
Brazil

Abstract Title:

Development of gluten-free pasta plant-based from sorghum, peach palm and cassava by-products

Biography:

Eliane Danesi has her expertise in evaluation and application of agro-industrial by-products from Brazilian crops such as peach palm, cassava, soy, orange, shorgum and malt. Flours produced with these materials have been used to develop functional foods. In addition, research has been carried out on the cultivation and application of microalgae and mushrooms for nutritional enrichment of plant-based and gluten-free foods