Título:	Effect of hydrothermal treatment on the chemical and structural composition of Allium purees for edible films.
Autor:	MAURICIO, R. A. BRIENZO, M. NASSU, R. T. AZEREDO, H. M. C. de
Afiliación:	RAQUEL ALVES MAURICIO, UNIVERSIDADE ESTADUAL PAULISTA; MICHEL BRIENZO, INTITUTE FOR RESEARCH IN BIOENERGY; RENATA TIEKO NASSU, CPPSE; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA.
Año:	2024
Referencia:	In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 4., 2024, Campinas, SP. Funtional Foods as the Cornestone of Healthy Nutrition: Linking Academia and Industry. Proceedings... Campinas, SP: UNICAMP, 2024.
Descripción:	Producing edible films from alliums, such as onion and garlic, is a promising strategy for food packaging due to their gel-forming polysaccharides and bioactive compounds.
NAL Thesaurus:	Onions Garlic
Palabras clave:	Hydrothermal pre treatment
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CPPSE)