Phytochemical Composition and Functional Potential of Uxi (Endopleura Uchi): An Overview
Author:
Affiliation:
1. Technology Institute, Program of Post-Graduation in Food Science and Technology, Federal University of Pará, Belém, Brazil
Funder
CAPES
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1926479
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1. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
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3. Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers
4. Serum vitamin E as a significant prognostic factor in patients with dyslipidemia disorders
5. Nanostructured lipid carriers as a favorable delivery system for β-carotene
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