… The modification applied in this work caused the de-esterification of pectins commercial
and citric. NaOH treatment … Da (Cui 2005), which is similar to the values in the current study. …

… This study confirmed the expected relationship between TPC and AA. Açaí, acerola,
cambuci, and jabuticaba purees showed high TPC and AA, with results comparable to fruits …

The conventional parboiling process decreases the total phenolic compounds (TPC) and
the antioxidant activity (AA) of rice. In order to change this nutritional disadvantage, in this …

In this study, the antioxidant capability, total phenolic content and antimicrobial activity of
ethanolic extracts of seven fruits from the Brazilian Atlantic Forest were evaluated. The …

Chia mucilage is a product with high emulsifying capacity, being a potential encapsulating
agent of food ingredients microencapsulated. The objective of this paper was to evaluate the …

The potential uses of two food industry by-products were analyzed in this study. The extraction
optimization of anthocyanins from grape pomaces of different grape varieties and the …

The present study evaluated the efficiency of an edible coating of alginate and erythrosine
in the preservation of ricotta cheese submitted to the technique of Photodynamic Inactivation …

The bioaccessibility of bioactive compounds were increased in white and green teas that are
normally degraded due to the adverse conditions of the human gastrointestinal system. The …

The aim of this study was to optimize the extraction of total phenolics from edible mushrooms,
evaluate the in vitro antioxidant and antimicrobial activities and identify the main phenolic …

Use of the Saccharomyces cerevisiae as a biosorbent material has proven versatile in
innovative applications like the biosorption of bioactive compounds from plant extracts. The …