Non-nutrients and nutrients from Latin American fruits for the prevention of cardiovascular diseases.

Autor: Aguiar LM; University of Campinas, School of Food Engineering, Rua Monteiro Lobato, 80, Zip Code 13083-862, Campinas/SP, Brazil., Bicas JL; University of Campinas, School of Food Engineering, Rua Monteiro Lobato, 80, Zip Code 13083-862, Campinas/SP, Brazil., Fuentes E; Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca, 2 norte 685, Talca, Chile. Electronic address: edfuentes@utalca.cl., Alarcón M; Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca, 2 norte 685, Talca, Chile. Electronic address: malarcon@utalca.cl., Gonzalez IP; Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca, 2 norte 685, Talca, Chile. Electronic address: ipalomo@utalca.cl., Pastore GM; University of Campinas, School of Food Engineering, Rua Monteiro Lobato, 80, Zip Code 13083-862, Campinas/SP, Brazil. Electronic address: glaupast@unicamp.br., Maróstica MR Junior; University of Campinas, School of Food Engineering, Rua Monteiro Lobato, 80, Zip Code 13083-862, Campinas/SP, Brazil. Electronic address: mmarosti@unicamp.br., Cazarin CBB; University of Campinas, School of Food Engineering, Rua Monteiro Lobato, 80, Zip Code 13083-862, Campinas/SP, Brazil. Electronic address: cbetim@unicamp.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jan; Vol. 139, pp. 109844. Date of Electronic Publication: 2020 Oct 27.

Sequential high pressure extractions applied to recover piceatannol and scirpusin B from passion fruit bagasse.

Autor: Viganó J; Department of Food Engineering, College of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Aguiar AC; ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP), R. Josué Castro, 13083-970 Campinas, SP, Brazil., Moraes DR; ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP), R. Josué Castro, 13083-970 Campinas, SP, Brazil., Jara JLP; ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP), R. Josué Castro, 13083-970 Campinas, SP, Brazil., Eberlin MN; ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP), R. Josué Castro, 13083-970 Campinas, SP, Brazil., Cazarin CBB; Department of Food and Nutrition, College of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Maróstica MR Junior; Department of Food and Nutrition, College of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Martínez J; Department of Food Engineering, College of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil. Electronic address: julian@fea.unicamp.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2016 Jul; Vol. 85, pp. 51-58. Date of Electronic Publication: 2016 Apr 16.

Functional Food - Improve Health Through Adequate Food

Autor: María Chávarri Hueda

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developi