Pineapple by-products as a source of bioactive compounds with potential for industrial food application-Reference-Cited by-同舟云学术

Pineapple by-products as a source of bioactive compounds with potential for industrial food application

Published:2022 Issue:19 Volume:13 Page:9959-9972
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Moreira Bruna¹^ORCID,Pereira Eliana¹,Finimundy Tiane C.¹^ORCID,Pinela José¹^ORCID,Calhelha Ricardo C.¹,Carocho Márcio¹^ORCID,Stojković Dejan²,Sokovic Marina²^ORCID,Ferreira Isabel C. F. R.¹^ORCID,Caleja Cristina¹^ORCID,Barros Lillian¹^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

2. Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia

Abstract

Characterization of the phenolic profile of the hydroethanolic extracts obtained from pineapple peel and crown leaves, and evaluation of their in vitro bioactivity.

Funder

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00657J

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