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Author/Creator Stiebe, Jessica

1. Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. (August 2020)

Authors:
Speroni, Caroline Sefrin; Bender, Ana Betine Beutinger; Stiebe, Jessica; Ballus, Cristiano Augusto; Ávila, Patrícia Felix; Goldbeck, Rosana; Morisso, Fernando Dal Pont; Silva, Leila Picolli da; Emanuelli, Tatiana
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 130(2020)
Page Start:
Record Type:
Journal Article
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2. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. (15th May 2021)

Authors:
Sefrin Speroni, Caroline; Rigo Guerra, Daniela; Beutinger Bender, Ana Betine; Stiebe, Jessica; Ballus, Cristiano Augusto; Picolli da Silva, Leila; Lozano-Sánchez, Jesús; Emanuelli, Tatiana
Journal:
Food chemistry
Issue:
Volume 344(2021)
Page Start:
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

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