Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference42 articles.
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2. Rheology, hydration, and microstructure of portland cement pastes produced with ground açaí fibers;Azevedo;Applied Sciences,2021
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4. Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19;Barbosa;Trends in Food Science & Technology,2021
5. Polysaccharides of mushroom Pleurotus spp.: New extraction techniques, biological activities and development of new technologies;Barbosa;Carbohydrate Polymers,2020
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2. Evaluation of Bioactive Compounds and Antioxidant and Cytotoxic Effects of Oil and Pulp without Açaí Fat (Euterpe oleracea) Obtained by Supercritical Extraction;Foods;2024-09-05
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