Effects of an alternative bleaching method for yerba mate leaves on total phenolic content: evaluation and prediction with soft‐computing approaches-Reference-Cited by-同舟云学术

Effects of an alternative bleaching method for yerba mate leaves on total phenolic content: evaluation and prediction with soft‐computing approaches

Published:2022-06-23 Issue:15 Volume:102 Page:6942-6949
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Nomura Vitor Hiroyuki¹^ORCID,Moreira Beatriz Godoy Martins¹^ORCID,Carniel Anderson Chaves²^ORCID,Pereira Edimir Andrade¹^ORCID,Johann Gracielle¹³^ORCID

Affiliation:

1. Department of Chemistry Federal University of Technology – Paraná Via do Conhecimento, km 01 Pato Branco Paraná Brazil

2. Department of Computer Science Federal University of São Carlos Rod. Washington Luís, km 235 São Carlos São Paulo Brazil

3. Bioprocess Engineering and Biotechnology Course Federal University of Technology – Paraná Estrada para Boa Esperança, km 04 Dois Vizinhos Paraná Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12055

Reference40 articles.

1. Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging

2. Flavonoid effects on DNA oxidation at low concentrations relevant to physiological levels

3. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

4. Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing

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2. Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds;Plant Foods for Human Nutrition;2023-07-19