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Flávia Letícia Ribeiro
Universidade Federal de Santa Catarina
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#1Laércio Galvão Maciel (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
#2Laércio Galvão Maciel (UFSC: Universidade Federal de Santa Catarina)H-Index: 3
Last.Jane Mara Block (UFSC: Universidade Federal de Santa Catarina)H-Index: 12
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Abstract Pecan nut [Carya illinoinensis (Wangenh.) K. Koch] cake (PNC) is a co-product from the oil extraction industry and its potential as an ingredient for the food industry are not well known. In this work, the nutritional composition and the functional properties of PNC were studied. Additionally, the influence of different solvents (ethanol, water, and acetic acid) on the phytochemical composition and antioxidant capacity (reducing potential of the hydrophilic compounds – RPHC, 2,2-dipheny...
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