Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications (2021)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; RODRIGUES, CHRISTIANNE ELISABETE DA COSTA - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; PINHO, LORENA SILVA - FZEA ; SILVA, MARLUCI PALAZZOLLI DA - FZEA
- Unidade: FZEA
- DOI: 10.1111/jfpp.15854
- Subjects: CASCAS (PLANTA); ANTIOXIDANTES; GUARANÁ
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Malden, MA
- Date published: 2021
- Source:
- Título: Journal of Food Processing and Preservation
- ISSN: 0145-8892
- Volume/Número/Paginação/Ano: v. 45, n. 10, art. e15854, p. 1-9, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PINHO, Lorena Silva et al. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications. Journal of Food Processing and Preservation, v. 45, n. 10, p. 1-9, 2021Tradução . . Disponível em: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854. Acesso em: 05 ago. 2025. -
APA
Pinho, L. S., Silva, M. P., Thomazini, M., Cooperstone, J., Rodrigues, C. E. da C., Fávaro-Trindade, C. S., & Campanella, O. H. (2021). Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications. Journal of Food Processing and Preservation, 45( 10), 1-9. doi:10.1111/jfpp.15854 -
NLM
Pinho LS, Silva MP, Thomazini M, Cooperstone J, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10): 1-9.[citado 2025 ago. 05 ] Available from: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854 -
Vancouver
Pinho LS, Silva MP, Thomazini M, Cooperstone J, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10): 1-9.[citado 2025 ago. 05 ] Available from: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854 - The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing
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Informações sobre o DOI: 10.1111/jfpp.15854 (Fonte: oaDOI API)
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