Juliana M. Leite Nobrega de Moura Bell (she/her/hers)

Associate Professor
University of California, Davis
Davis, California, United States

Juliana Bell is an assistant professor in the Department of Food Science and Technology at the University of California at Davis.
Her research focuses on the development environmentally friendly technologies for extracting major food components such as oil, protein, and carbohydrates with improved functionality and biological properties.
Specifically, she is interested in bio-processing techniques such as enzyme-assisted aqueous extraction, fermentation, and less harsh techniques like supercritical and subcritical extractions. She also works with the conversion of agricultural waste streams/food processing by-products into high added-value compounds.

Disclosure information not submitted.

Presentation(s):

• Acidic pretreatment followed by protease-assisted alkaline extraction improves the extractability, solubility, and in vitro digestibility of black bean proteins

  Monday, May 1, 2023
  4:30 PM – 6:00 PM MDT

• A bioguided approach to elucidate the impact of extraction parameters on the extractability, nutritional, functional, and biological properties of black bean proteins

  Monday, May 1, 2023
  11:30 AM – 12:00 PM MDT

• Leveraging the use of oxylipin measurements to elucidate the integrated impact of greener extraction and recovery methods on almond oil quality

  Wednesday, May 3, 2023
  12:00 PM – 12:20 PM MDT