Obtaining anthocyanins, carotenoids, flavonoids, volatile oils, and tocotrienols b...
PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN...
Bioactive components from by-products of food processing used in a symbiotic appro...
SUSTAINABLE DEVELOPMENT IN INDUSTRIAL BIOTECHNOLOGY: PRODUCTION OF NATURAL RED COL...
Evaluation of the efficacy and safety of resistant starch type 3 in food matrices
Impact of a functional ingredient on intestinal microbiota and satiety in healthy ...
Effect of colonic fermentation on the antidiabetic potential of uvaia (Eugenia pyr...