Your browser doesn't support javascript.
loading
Red onion skin extract rich in flavonoids encapsulated in ultrafine fibers of sweet potato starch by electrospinning.
Cruz, Elder Pacheco da; Jansen, Estefani Tavares; Fonseca, Laura Martins; Hackbart, Helen Cristina Dos Santos; Siebeneichler, Tatiane Jéssica; Pires, Juliani Buchveitz; Gandra, Eliezer Avila; Rombaldi, Cesar Valmor; Zavareze, Elessandra da Rosa; Dias, Alvaro Renato Guerra.
Afiliación
  • Cruz EPD; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: elder-pdc@hotmail.com.
  • Jansen ET; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Fonseca LM; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Hackbart HCDS; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Siebeneichler TJ; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Pires JB; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Gandra EA; Laboratory of Food Science and Molecular Biology (LACABIM), Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Rombaldi CV; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Zavareze EDR; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Dias ARG; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
Food Chem ; 406: 134954, 2023 Apr 16.
Article en En | MEDLINE | ID: mdl-36463596
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Ipomoea batatas Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Ipomoea batatas Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido