Theobroma spp.: A review of it's chemical and innovation potential for the food industry

Author:

Mar Josiana Moreira,da Fonseca Júnior Edson Queiroz,Corrêa Renilto Frota,Campelo Pedro Henrique,Sanches Edgar Aparecido,Bezerra Jaqueline de AraújoORCID

Funder

CAPES

Foundation for Research Support of Amazonas State

Universidade Federal do Amazonas

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Reference70 articles.

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2. Optimization of the encapsulation process of Cupuassu (Theobroma grandiflorum) pulp by spray drying as an alternative for the valorization of Amazonian fruits;Acosta-Vega;Lwt,2023

3. Sustainable polysaccharides from Malvaceae family: Structure and functionality;Alba;Food Hydrocolloids,2021

4. Corneal epithelial wound healing promoted by verbascoside-based liposomal eyedrops;Ambrosone;BioMed Research International,2014

5. Andrade, J.K.S., Barros, R.G.C., Pereira, U.C., Gualberto, N.C., de Oliveira, C.S., Shanmugam, S., & Narain, N. (2022). α-Amylase inhibition, cytotoxicity and influence of the in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds in the peel and seed of Theobroma grandiflorum. Food Chemistry, 373(October 2021).

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