Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit

The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to det...

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Detalles Bibliográficos
Autores principales: Rodrigues, Rodrigo, Bilibio, Denise, Plata-Oviedo, Manuel S. V., Pereira, Edimir A., Mitterer-Daltoé, Marina L., Perin, Ellen C., Carpes, Solange T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587645/
https://www.ncbi.nlm.nih.gov/pubmed/34770809
http://dx.doi.org/10.3390/molecules26216400

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587645/
https://www.ncbi.nlm.nih.gov/pubmed/34770809
http://dx.doi.org/10.3390/molecules26216400

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