Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins-Reference-Cited by-同舟云学术

Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins

Published:2023-03 Issue: Volume:165 Page:112574
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Albuquerque Bianca R.,Pinela José,Dias Maria Inês,Pereira Carla,Petrović Jovana,Soković Marina,Calhelha Ricardo C.,Oliveira M. Beatriz P.P.,Ferreira Isabel C.F.R.,Barros Lillian

Funder

Southern University of Science and Technology

Fundação para a Ciência e a Tecnologia

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Ministério da Ciência, Tecnologia e Ensino Superior

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

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3. Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product;Albuquerque;Food Chemistry,2020

4. Functional and nutritional properties of selected Amazon fruits: A review;Araujo;Food Research International,2021

5. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L;Barros;Journal of Functional Foods,2013

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