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dc.contributor.authorMAURICIO, R. A.
dc.contributor.authorBRIENZO, M.
dc.contributor.authorNASSU, R. T.
dc.contributor.authorAZEREDO, H. M. C. de
dc.date.accessioned2025-01-21T13:47:13Z-
dc.date.available2025-01-21T13:47:13Z-
dc.date.created2025-01-21
dc.date.issued2024
dc.identifier.citationIn: 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.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1171802-
dc.descriptionProducing 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.
dc.language.isopor
dc.rightsopenAccess
dc.subjectHydrothermal pre treatment
dc.titleEffect of hydrothermal treatment on the chemical and structural composition of Allium purees for edible films.
dc.typeResumo em anais e proceedings
dc.subject.nalthesaurusOnions
dc.subject.nalthesaurusGarlic
riaa.ainfo.id1171802
riaa.ainfo.lastupdate2025-01-21
dc.contributor.institutionRAQUEL ALVES MAURICIO, UNIVERSIDADE ESTADUAL PAULISTA; MICHEL BRIENZO, INTITUTE FOR RESEARCH IN BIOENERGY; RENATA TIEKO NASSU, CPPSE; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA.
Aparece en las colecciones:Resumo em anais de congresso (CPPSE)

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