Valorização do resíduo da Gabiroba (Campomanesia xanthocarpa) para obtenção de extratos com propriedades biológicas [PDF]
Orientadora: Profª. Drª. Luciana Igarashi MafraCoorientadora: Drª. Cristiane Vieira HelmTese (doutorado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Alimentos.
Pinho, Carolina Lilibeth Carvalho de
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Pectin-like polysaccharide extracted from leaves Crataeva tapia promotes antioxidant, immunomodulatory and emulsifiers applied in therapeutic formulations. [PDF]
3 Biotech, 2023 da Paz Leôncio Alves S +10 more
europepmc +1 more source
Identification of nutritional composition and antioxidant activities of fruit peels as a potential source of nutraceuticals. [PDF]
Front Nutr, 2022 Hussain T, Kalhoro DH, Yin Y.
europepmc +1 more source
Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages. [PDF]
Molecules, 2021 Aniceto A +3 more
europepmc +1 more source
Acta Scientiarum: Agronomy, 2012 Four formulations of gabiroba jam were processed, and their physicochemical and functional characteristics, rheological profile and jam acceptance were assessed. The physicochemical and chemical characteristics evaluated were water activity, titratable acidity, pH, reducing and non-reducing sugars, proteins, ashes, dietary fibers, color, and firmness ...
Santos, Marli da Silva +3 more
openaire +2 more sources
Pectins and Olive Pectins: From Biotechnology to Human Health. [PDF]
Biology (Basel), 2021 Millan-Linares MC +2 more
europepmc +1 more source
Phytotherapy with Fruit Seed Extracts as a Promising Approach for the Treatment of Inflammation. [PDF]
Curr Nutr RepHirsa M, Fichna J, Tarasiuk-Zawadzka A.
europepmc +1 more source
Bioactive Compounds Found in Brazilian Cerrado Fruits. [PDF]
Int J Mol Sci, 2015 Bailão EF +3 more
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Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques. [PDF]
Foods, 2022 Spinei M, Oroian M.
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