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Tecnología alimentaria(2)
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scopus(2)
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review
ReviewAbstract: Background: Fruit and vegetable by-products (FVBP) from the food industry and post-harvest representPalabras claves:bioactive compounds, Encapsulation, Food by-products, food processing, Functional ingbkp_redients, Natural additivesAutores:Diego Santiago Tupuna, Jenny Ruales, Verónica Marcillo-Parra, Zulay GonzálezFuentes:scopusImprovement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces
ArticleAbstract: The incomplete anthocyanin extraction during the industrial processes turns grape pomace into an inePalabras claves:Anthocyanin recovery, bioactive compounds, Enzymatic assisted, Food colorant, Grape pomace, Natural additivesAutores:de Lima Monteiro P., Diego Santiago Tupuna, Manfroi V., Montibeller M.J., Rios A.d.O., Rodrigues E., Rodrigues R.C., Stoll L.Fuentes:scopus