Valorization of the agro-industrial by-products of bacupari (Garcinia brasiliensis (Mart.)) through production of flour with bioactive properties
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Bruno Patrício Costa, Mônica Ikeda, Danielle Carpiné, Rosemary Hoffmann Ribani
Topics & Concepts
Food scienceChemistryWheat flourStarchCoumaric acidFerulic acidNatural Compound Pharmacology StudiesNanocomposite Films for Food PackagingPhytochemicals and Antioxidant Activities