Biodegradable film for raisins packaging application: Evaluation of physico-chemical characteristics and antioxidant potential.

Autor: Miglioranza BMG; Universidade de Caxias do Sul (UCS), Food Engineer Course, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil., Spinelli FR; Universidade de Caxias do Sul (UCS), Food Engineer Course, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil., Stoffel F; Instituto Federal de Santa Catarina (IFSC), Area of Production, Science and Food Technology, Rua 22 de abril, 2240, CEP 89900-000 São Miguel do Oeste, SC, Brazil. Electronic address: fernanda.stoffel@ifsc.edu.br., Piemolini-Barreto LT; Universidade de Caxias do Sul (UCS), Food Engineer Course, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil.

Publikováno v: Food chemistry [Food Chem] 2021 Dec 15; Vol. 365, pp. 130538. Date of Electronic Publication: 2021 Jul 05.

Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus.

Autor: Piemolini-Barreto LT; Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC, CEP: 88040-900, Brazil, ltpbarre@ucs.br., Zacaria J, Delamare AP, Antonio RV, Echeverrigaray S

Publikováno v: World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2014 May; Vol. 30 (5), pp. 1541-7. Date of Electronic Publication: 2013 Dec 18.