Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage-Reference-Cited by-同舟云学术

Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage

Published:2021-04-13 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Schenk Marcela¹²,Ferrario Mariana¹²,Schmalko Miguel³,Rivero Roy⁴,Taravini Irene⁴,Guerrero Sandra¹²^ORCID

Affiliation:

1. Facultad de Ciencias Exactas y Naturales, Departamento de Industrias Universidad de Buenos Aires Buenos Aires Argentina

2. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Buenos Aires Argentina

3. Facultad de Ciencias Químicas, Exactas y Naturales Universidad Nacional de Misiones Posadas Argentina

4. Facultad de Bromatología Universidad Nacional de Entre Ríos Gualeguaychú Argentina

Funder

Universidad de Buenos Aires

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15482

Reference34 articles.

1. Study of the participation of caffeine and polyphenols on the overall antioxidant activity of mate (Ilex paraguariensis)

2. Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology

3. Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

4. Determination of Flavonoids, Phenolic Acids, and Xanthines inMateTea (Ilex paraguariensisSt.-Hil.)

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