Exploring the potential of Ilex paraguariensis coproduct: High concentration of chlorogenic acids and enhanced thermal stability
Author:
Funder
Universidade Federal da Fronteira Sul
Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference41 articles.
1. Green ultrasound-assisted extraction of chlorogenic acids from sweet potato peels and sonochemical hydrolysis of caffeoylquinic acids derivatives;Alves Filho;Ultrasonics Sonochemistry,2020
2. Recovery of yerba mate (Ilex paraguariensis) residue for the development of PLA-based bionanocomposite films;Arrieta;Industrial Crops and Products,2018
3. Effect of iignocellulosic nanoparticles extracted from yerba mate (Ilex paraguariensis) on the structural, thermal, optical and barrier properties of mechanically recycled poly(lactic acid);Beltrán;Polymers,2020
4. Improving the thermal stability of natural bioactive ingredients via encapsulation technology;Bodbodak;Critical Reviews in Food Science and Nutrition,2022
5. Encapsulation of hibiscus sabdariffa extract into zein nanoparticles;Calliari;Chemical Engineering and Technology,2020
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