Valorization of Euterpe edulis Mart. agroindustrial residues (pomace and seeds) as sources of unconventional starch and bioactive compounds

Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

(2019) Jéssica A.A. Garcia et al.   Journal of Functional Foods

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

(2018) Iman Dankar et al.   FOOD CHEMISTRY

Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties

(2018) Rafaela Cristina Turola Barbi et al.   FOOD HYDROCOLLOIDS

Sapucaia nut ( Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties

(2018) Gerson Lopes Teixeira et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Compounds Recovery from Juçara Residue by Thermal Assisted Extraction

(2018) Leilson O. Ribeiro et al.   PLANT FOODS FOR HUMAN NUTRITION

Natural bioactive starch film from Amazon turmeric (Curcuma longa L.)

(2018) Polyanna Silveira Hornung et al.   POLYMER BULLETIN

Physicochemical properties of kiwifruit starch

(2017) Dongxing Li et al.   FOOD CHEMISTRY

Polyphenolic composition and antioxidant activity of açai ( Euterpe oleracea Mart.) from Colombia

(2017) G. Astrid Garzón et al.   FOOD CHEMISTRY

Thermal degradation kinetics of anthocyanins extracted from juçara ( Euterpe edulis Martius) and “Italia” grapes ( Vitis vinifera L.), and the effect of heating on the antioxidant capacity

(2017) D.V. Peron et al.   FOOD CHEMISTRY

Physicochemical properties of starches isolated from pumpkin compared with potato and corn starches

(2017) Izabela Przetaczek-Rożnowska   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Extraction of phenolic compounds and anthocyanins from juçara ( Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids

(2017) Maria del Pilar Garcia-Mendoza et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Evaluation of hydrolysed rubber seed meal as a dietary protein source for Nile tilapia Oreochromis niloticus L.

(2016) Muhammad Agus Suprayudi et al.   AQUACULTURE RESEARCH

Karyotype and genome size in Euterpe Mart. (Arecaceae) species

(2016) Giovana Augusta Torres et al.   Comparative Cytogenetics

Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour

(2016) Ammar Al-Farga et al.   FOOD CHEMISTRY

Juçara fruit ( Euterpe edulis Mart.): Sustainable exploitation of a source of bioactive compounds

(2016) Mayara Schulz et al.   FOOD RESEARCH INTERNATIONAL

Some physicochemical and rheological properties of starch isolated from avocado seeds

(2016) Luis Chel-Guerrero et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nutritional Quality, Functional Properties, Bioactivity, and Microstructure of Defatted Pistachio Kernel Flour

(2016) Bo Ling et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Brazilian Dioscoreaceas starches

(2016) Polyanna Silveira Hornung et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Study of the Effects of Ultraviolet Light and Sodium Hypochlorite Solutions on Properties of Cassava Starch Granules

(2015) Polyanna Silveira Hornung et al.   Food Biophysics

Classification of intact açaí (Euterpe oleracea Mart.) and juçara (Euterpe edulis Mart) fruits based on dry matter content by means of near infrared spectroscopy

(2015) Luis Carlos Cunha Junior et al.   FOOD CONTROL

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

(2015) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

(2015) Soraya de Oliveira Sancho et al.   Journal of Chemistry

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

(2014) Fatih Mehmet Yılmaz et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean

(2014) Suresh Bhise et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis viniferaL.)

(2014) Aarón de la Cerda-Carrasco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Anthocyanins, Phenolic Acids and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

(2014) Milene Oliveira Pereira Bicudo et al.   PLANT FOODS FOR HUMAN NUTRITION

Comportamento das isotermas de adsorção do pó da polpa de manga liofilizada

(2013) Teresinha B. Moreira et al.   Revista Brasileira de Engenharia Agrícola e Ambiental

Total anthocyanin content determination in intact açaí (Euterpe oleracea Mart.) and palmitero-juçara (Euterpe edulis Mart.) fruit using near infrared spectroscopy (NIR) and multivariate calibration

(2012) Maria Raquel Cavalcanti Inácio et al.   FOOD CHEMISTRY

Composition of Polyphenols and Antioxidant Activity of Rabbiteye Blueberry (Vaccinium ashei) in Nanjing

(2012) Chunyang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperatures

(2012) Cleoci Beninca et al.   THERMOCHIMICA ACTA

Effects of environmental conditions on characteristics of annatto seed by-product

(2012) Bogdan Demczuk et al.   Quality Assurance and Safety of Crops & Foods

Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties

(2008) Athanasia M. Goula et al.   DRYING TECHNOLOGY