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High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.

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Title: High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.
Authors: Polmann G; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Rossi GB; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Teixeira GL; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Maciel LG; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., de Francisco A; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Arisi ACM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Block JM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Feltes MMC; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
Source: Journal of food science and technology [J Food Sci Technol] 2022 Jun; Vol. 59 (6), pp. 2284-2294. Date of Electronic Publication: 2021 Sep 08.
Publication Type: Journal Article
Journal Info: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.
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  Data: <searchLink fieldCode="AU" term="%22Polmann+G%22">Polmann G</searchLink>; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.<br /><searchLink fieldCode="AU" term="%22Rossi+GB%22">Rossi GB</searchLink>; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.<br /><searchLink fieldCode="AU" term="%22Teixeira+GL%22">Teixeira GL</searchLink>; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.<br /><searchLink fieldCode="AU" term="%22Maciel+LG%22">Maciel LG</searchLink>; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.<br /><searchLink fieldCode="AU" term="%22de+Francisco+A%22">de Francisco A</searchLink>; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.<br /><searchLink fieldCode="AU" term="%22Arisi+ACM%22">Arisi ACM</searchLink>; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.<br /><searchLink fieldCode="AU" term="%22Block+JM%22">Block JM</searchLink>; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.<br /><searchLink fieldCode="AU" term="%22Feltes+MMC%22">Feltes MMC</searchLink>; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
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  Data: <searchLink fieldCode="JN" term="%220056471%22">Journal of food science and technology</searchLink> [J Food Sci Technol] 2022 Jun; Vol. 59 (6), pp. 2284-2294. <i>Date of Electronic Publication: </i>2021 Sep 08.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Springer+%28India%29%22">Springer (India) </searchLink><i>Country of Publication: </i>India <i>NLM ID: </i>0056471 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>0022-1155 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221155%22">00221155 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci Technol <i>Subsets: </i>PubMed not MEDLINE
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      – Type: doi
        Value: 10.1007/s13197-021-05242-x
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      – Code: eng
        Text: English
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      – TitleFull: High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.
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            NameFull: Polmann G
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            – D: 01
              M: 06
              Text: 2022 Jun
              Type: published
              Y: 2022
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