Your browser doesn't support javascript.
loading
Extraction optimization, biological activities, and application in O/W emulsion of deep eutectic solvents-based phenolic extracts from olive pomace.
Pontes, Paula Virginia de Almeida; Czaikoski, Aline; Almeida, Naara Aparecida; Fraga, Sara; Rocha, Liliana de Oliveira; Cunha, Rosiane Lopes; Maximo, Guilherme José; Batista, Eduardo Augusto Caldas.
Afiliação
  • Pontes PVA; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
  • Czaikoski A; Laboratory of Process Engineering (LEP), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
  • Almeida NA; Food Microbiology Laboratory I, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
  • Fraga S; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
  • Rocha LO; Food Microbiology Laboratory I, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
  • Cunha RL; Laboratory of Process Engineering (LEP), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
  • Maximo GJ; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
  • Batista EAC; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil. Electronic address: eacbat@unicamp.br.
Food Res Int ; 161: 111753, 2022 11.
Article em En | MEDLINE | ID: mdl-36192926
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Olea / Anti-Infecciosos Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Olea / Anti-Infecciosos Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá