Starch extraction from avocado by-product and its use for encapsulation of ginger essential oil by electrospinning

Author:

Pires Juliani Buchveitz,Santos Felipe Nardo dos,Cruz Elder Pacheco da,Fonseca Laura Martins,Siebeneichler Tatiane Jéssica,Lemos Graciele Saraiva,Gandra Eliezer Avila,Zavareze Elessandra da Rosa,Dias Alvaro Renato Guerra

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference64 articles.

1. Fruit wastes as promising sources of starch: extraction, properties, and applications;Kringel;Starch/Staerke,2020

2. Avocado by-products: nutritional and functional properties;Araújo;Trends Food Sci. Technol.,2018

3. Avocado production in Kenya in relation to the world, avocado by-products (seeds and peels) functionality and utilization in food products;Nyakang’i;Appl. Food Res.,2023

4. Fermented Hass avocado kernel: nutritional properties and use in the manufacture of biscuits;Rozan;Saudi J. Biol. Sci.,2022

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