Enzyme-assisted extraction of polyphenols from green yerba mate

Autor: Ana Carolina Winkler Heemann, Rodrigo Heemann, Paloma Kalegari, Michele Rigon Spier, Elizabeth Santin

Publikováno v: Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)

Abstract The enzyme-assisted extraction of bioactive compounds from plants has been studied as an alternative green technology and the carbohydrases have been candidates to improve the extraction process of numerous such compounds from plants. Polyph

Externí odkaz: https://doaj.org/article/4d6d77d200c24fa180d2ae87c03a4dd6

Enzyme-assisted extraction of polyphenols from green yerba mate

Autor: Michele Rigon Spier, Elizabeth Santin, Ana Carolina Winkler Heemann, Paloma Kalegari, Rodrigo Heemann

Publikováno v: Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Brazilian Journal of Food Technology, Volume: 22, Article number: e2017222, Published: 09 MAY 2019

The enzyme-assisted extraction of bioactive compounds from plants has been studied as an alternative green technology and the carbohydrases have been candidates to improve the extraction process of numerous such compounds from plants. Polyphenols are

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17540e6841e11f8ebbbf98957d78b874
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100416

CONTRIBUIÇÃO DA INTERNACIONALIZAÇÃO PARA A FORMAÇÃO INTEGRAL NA EDUCAÇÃO PROFISSIONAL E TECNOLÓGICA. (Portuguese)

Autor: HERPICH, Marcelo Darlan, MACHADO, José Luis, SCHAEFER, Rodrigo

Publikováno v: Trabalho & Educação; mai-ago2022, Vol. 31 Issue 2, p61-76, 16p