Multivariate optimization results in an edible extract from Ilex paraguariensis unexplored residues with a high amount of phenolic compounds.
Autorzy:
Lorini A; Department of Food Science and Agrotechnology, Federal University of Pelotas (UFPEL), Pelotas, RS, Brazil. Damin FM; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. de Oliveira DN; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Ramires T; Department of Food Science and Agrotechnology, Federal University of Pelotas (UFPEL), Pelotas, RS, Brazil. Rombaldi CV; Department of Food Science and Agrotechnology, Federal University of Pelotas (UFPEL), Pelotas, RS, Brazil. Zavareze EDR; Department of Food Science and Agrotechnology, Federal University of Pelotas (UFPEL), Pelotas, RS, Brazil. Dias ÁRG; Department of Food Science and Agrotechnology, Federal University of Pelotas (UFPEL), Pelotas, RS, Brazil. GodoyHT; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. da Silva WP; Department of Food Science and Agrotechnology, Federal University of Pelotas (UFPEL), Pelotas, RS, Brazil. Galli V; Department of Food Science and Agrotechnology, Federal University of Pelotas (UFPEL), Pelotas, RS, Brazil. Meinhart AD; Department of Food Science and Agrotechnology, Federal University of Pelotas (UFPEL), Pelotas, RS, Brazil.
Phthalic acid esters and adipates in herbal-based soft drinks: an eco-friendly method.
Autorzy:
Caldeirão L; Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, 13083-862, Brazil.; LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, 4050-313, Porto, Portugal. Fernandes JO; Science and Food Quality Center, Institute of Food Technology, Campinas, SP, 13070-178, Brazil. da Silva Oliveira W; Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, 13083-862, Brazil.; Science and Food Quality Center, Institute of Food Technology, Campinas, SP, 13070-178, Brazil. GodoyHT; Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, 13083-862, Brazil. Cunha SC; LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, 4050-313, Porto, Portugal. .
Non-Anthocyanin Phenolic Compounds in Açaí (Euterpe oleracea Mart.) Juice by Ultrahigh-Performance Liquid Chromatography-Diode Array Detector (UHPLC-DAD): A Multivariate Optimization.
Autorzy:
da Silveira TFF; Department of Food Science. Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, Campinas, SP, Brazil. GodoyHT; Department of Food Science. Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, Campinas, SP, Brazil.
Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage.
Autorzy:
Barcia MT; a Faculdade De Engenharia De Alimentos , Universidade Estadual De Campinas (UNICAMP), Cidade Universitária 'Zeferino Vaz' , São Paulo , Brazil . Pertuzatti PB; a Faculdade De Engenharia De Alimentos , Universidade Estadual De Campinas (UNICAMP), Cidade Universitária 'Zeferino Vaz' , São Paulo , Brazil .; b Engenharia De Alimentos, Instituto De Ciências Exatas E Da Terra, Universidade Federal De Mato Grosso , Mato Grosso , Brazil , and. Rodrigues D; a Faculdade De Engenharia De Alimentos , Universidade Estadual De Campinas (UNICAMP), Cidade Universitária 'Zeferino Vaz' , São Paulo , Brazil . Bochi VC; a Faculdade De Engenharia De Alimentos , Universidade Estadual De Campinas (UNICAMP), Cidade Universitária 'Zeferino Vaz' , São Paulo , Brazil . Hermosín-Gutiérrez I; c Instituto Regional De Investigación Científica Aplicada, Universidad De Castilla-La Mancha (UCLM) , Ciudad Real , Spain. GodoyHT; a Faculdade De Engenharia De Alimentos , Universidade Estadual De Campinas (UNICAMP), Cidade Universitária 'Zeferino Vaz' , São Paulo , Brazil .
Optimization of R-(+)-alpha-terpineol production by the biotransformation of R-(+)-limonene.
Autorzy:
Bicas JL; Laboratório de Bioaromas, Departamento de Ciência de Alimentos - FEA, Universidade Estadual de Campinas, Rua Monteiro Lobato, 80. Cx. Postal 6121, Campinas, SP, 13083-862, Brazil, . Barros FF Wagner R GodoyHT Pastore GM
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