Results 101 to 110 of about 430 (131)

Valorization of Seafood Waste for Food Packaging Development. [PDF]

Foods
Zhan Z, Feng Y, Zhao J, Qiao M, Jin Q.
europepmc   +1 more source

Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products. [PDF]

Foods, 2019
Milea AȘ, Vasile AM, Cîrciumaru A, Dumitrașcu L, Barbu V, Râpeanu G, Bahrim GE, Stănciuc N.   +7 more
europepmc   +1 more source

Quantitative Assessment of Antimicrobial Activity of PLGA Films Loaded with 4-Hexylresorcinol. [PDF]

J Funct Biomater, 2018
Kemme M, Heinzel-Wieland R.
europepmc   +1 more source

Repetitive genomic elements in Campomanesia xanthocarpa: prospection, characterization and cross amplification of molecular markers. [PDF]

3 Biotech, 2019
Petry VS, Stefenon VM, Machado LO, Klabunde GHF, Pedrosa FO, Nodari RO.   +5 more
europepmc   +1 more source

Application of Polyphenol-Loaded Nanoparticles in Food Industry. [PDF]

Nanomaterials (Basel), 2019
Milinčić DD, Popović DA, Lević SM, Kostić AŽ, Tešić ŽL, Nedović VA, Pešić MB.   +6 more
europepmc   +1 more source

Campomanesia adamantium Peel Extract in Antidiarrheal Activity: The Ability of Inhibition of Heat-Stable Enterotoxin by Polyphenols. [PDF]

PLoS One, 2016
Lescano CH, de Oliveira IP, Zaminelli T, Baldivia DD, da Silva LR, Napolitano M, Silvério CB, Lincopan N, Sanjinez-Argandoña EJ.   +8 more
europepmc   +1 more source

Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract [PDF]

Food Chemistry, 2018
Guabiroba fruit has been highlighted for its high phytochemical content, particularly of phenolic compounds. The stability, bioavailability, and bioactivity of these compounds can be enhanced by nanoencapsulation, to improve functionality. Poly(d,l-lactic-co-glycolic) acid (PLGA) nanoparticles containing phenolic extract of guabiroba (GPE) were ...
Laura E Hill, Rui CARLOS Zambiazi, Marcia Vizzotto   +2 more
exaly   +4 more sources

Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit [PDF]

Advanced in Food Technology and Nutritional Sciences - Open Journal, 2022
Guabiroba (Campomanesia xanthocarpa O. Berg) is a native Brazilian fruit with an important nutritional value and a great economic potential for processing. This fruit is a source of fibers, carbohydrates, potassium, and bioactive compounds, such as polyphenols, carotenoids, and Vitamin C.
Amanda A. Prestes, Cristiane V. Helm, Erick A. Esmerino, Ramon Silva, Adriano G. da Cruz, Elane S. Prudencio   +5 more
exaly   +3 more sources

Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging [PDF]

Food Packaging and Shelf Life, 2019
The guabiroba pulp (GP) has natural antioxidant compounds, such as phenolic compounds and ascorbic acid. The aim of this work was to produce an active biodegradable film based on blends of gelatin (GEL) and corn starch (NCS) and activated with GP, for application as package for extra-virgin olive oil, as a sachet.
Fabio Yamashita, Luciano Tormen, Farayde Matta Fakhouri   +2 more
exaly   +5 more sources

Development and Chemical, Physical, Functional, and Multi-Element Profile Characterization of Requeijão with Guabiroba Pulp [PDF]

Processes
Five requeijão samples, classified as Brazilian cream cheeses, were developed: one control (without guabiroba pulp (Campomanesia xanthocarpa O. Berg) and four with 5, 10, 15, and 20% (m/m) guabiroba pulp. They were evaluated for pH, water activity (aw), color, texture, multi-mineral composition, carotenoid content, and microstructure.
Amanda Alves Prestes, Dayanne Regina Mendes Andrade, Cristiane Vieira Helm   +2 more
exaly   +3 more sources