<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2730-5066</journal-id>
<journal-title><![CDATA[Agrociencia Uruguay]]></journal-title>
<abbrev-journal-title><![CDATA[Agrocienc. Urug.]]></abbrev-journal-title>
<issn>2730-5066</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Agronomía - Instituto de Nacional de Investigación Agropecuaria]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2730-50662021000402305</article-id>
<article-id pub-id-type="doi">10.31285/agro.25.794</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Encapsulated bioactive compounds from a winemaking byproduct for its application as functional ingredient in yogurt]]></article-title>
<article-title xml:lang="es"><![CDATA[Encapsulación de compuestos bioactivos de subproducto de la vinificación para su aplicación como ingrediente funcional en yogur]]></article-title>
<article-title xml:lang="pt"><![CDATA[Encapsulamento de compostos bioativos de subproduto da vinificação para aplicação como ingrediente funcional em iogurte]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olt]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Báez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jorcin]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Medrano]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de la República Facultad de Química Departamento de Ciencia y Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[ Montevideo]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica del Uruguay Instituto Tecnológico Suroeste Departamento de ciencia, procesamiento y tecnología de lácteos]]></institution>
<addr-line><![CDATA[ Colonia]]></addr-line>
<country>Uruguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2021</year>
</pub-date>
<volume>25</volume>
<numero>nspe2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_arttext&amp;pid=S2730-50662021000402305&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_abstract&amp;pid=S2730-50662021000402305&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_pdf&amp;pid=S2730-50662021000402305&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies we have seen that it has antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is proposed for its application in yogurt as a potential functional food. Spray drying encapsulation was carried out using a tabletop spray dryer (inlet air temperature: 100-140°C, Flow: 600 L/h). The encapsulation efficiency was higher for the encapsulant without hydrolysis (29.7%). Total polyphenol content was determined by Folin-Ciocalteau, and the antioxidant capacity by ABTS and ORAC-FL, obtaining a polyphenols content and antioxidant capacity increase with the addition of extract:encapsulant (1:1) (p&lt;0.05). The microparticles were incorporated into the yogurt, characterizing it by color, and observing a significant increase (p&lt;0.05) of antioxidant capacity by ORAC-FL. In conclusion, spray drying is a suitable methodology for encapsulating Tannat grape skin extract for its application in yogurts as a natural colorant and antioxidant ingredient.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La cáscara proveniente de orujo de uva Tannat es una fuente sostenible de compuestos bioactivos y fibra dietaria. En estudios previos hemos visto que presenta actividad antioxidante, antidiabética, antiobesidad y antiinflamatoria, con el potencial de prevenir enfermedades crónicas. En este trabajo se propone la encapsulación de compuestos bioactivos de un extracto etanólico derivado de la cáscara de uva Tannat, mediante micropartículas de aislado de proteína de suero lácteo (con y sin hidrólisis enzimática) e inulina (3:1), a través de secado por atomización, para su aplicación en yogur como potencial alimento funcional. La encapsulación fue realizada mediante secado por atomización utilizando un secador spray de mesa (T ingreso: 100-140 °C, Flujo: 600 L/h). La eficiencia de encapsulación fue mayor para el encapsulante sin hidrolizar (29,7%). Se determinó el contenido de polifenoles totales por Folin-Ciocalteau, y la capacidad antioxidante por ABTS y ORAC-FL, obteniéndose un aumento del contenido de polifenoles y de capacidad antioxidante con el agregado de extracto:encapsulante (1:1) (p&lt;0,05). Las micropartículas fueron incorporadas en el yogur y se caracterizó el mismo por color, observándose un aumento significativo (p&lt;0,05) de la capacidad antioxidante por ORAC-FL. En conclusión, el secado spray es una metodología adecuada para la encapsulación de extracto de cáscara de uva Tannat para su aplicación en yogures como colorante natural e ingrediente antioxidante.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo: A casca do bagaço da uva Tannat é uma fonte sustentável de compostos bioativos e fibra alimentar. Em estudos anteriores, vimos que eles possuem atividade antioxidante, antidiabética, antiobesidade e antiinflamatória com potencial para prevenir doenças crônicas. Neste trabalho propomos a encapsulação de compostos bioativos de um extrato etanólico derivado da casca da uva Tannat, por meio de micropartículas de proteína isolada de soro de leite (com e sem hidrólise enzimática) e inulina (3: 1), por meio de -Através de spray drying, para aplicação em iogurte como um alimento funcional potencial. O encapsulamento foi realizado por secagem por pulverização usando um secador por pulverização de mesa (entrada T: 100-140 ° C, Fluxo: 600 L / h). A eficiência de encapsulação foi maior para o encapsulante sem hidrólise (29,7%). O teor de polifenóis totais foi determinado por Folin-Ciocalteau, e a capacidade antioxidante por ABTS e ORAC-FL, obtendo-se aumento no teor de polifenóis e capacidade antioxidante com a adição do extrato: encapsulante (1: 1) (p &lt;0 , 05). As micropartículas foram incorporadas ao iogurte, caracterizando-o pela cor, observando-se um aumento significativo (p &lt;0,05) na capacidade antioxidante pelo ORAC-FL. Em conclusão, a secagem por spray é uma metodologia adequada para encapsular o extrato de casca de uva Tannat para sua aplicação em iogurtes como corante natural e ingrediente antioxidante.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[anthocyanins]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[encapsulation]]></kwd>
<kwd lng="en"><![CDATA[spray drying]]></kwd>
<kwd lng="en"><![CDATA[Tannat grape]]></kwd>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[antocianinas]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[encapsulación]]></kwd>
<kwd lng="es"><![CDATA[secado spray]]></kwd>
<kwd lng="es"><![CDATA[uva Tannat]]></kwd>
<kwd lng="pt"><![CDATA[alimentos funcionais]]></kwd>
<kwd lng="pt"><![CDATA[antocianinas]]></kwd>
<kwd lng="pt"><![CDATA[compostos bioativos]]></kwd>
<kwd lng="pt"><![CDATA[encapsulação]]></kwd>
<kwd lng="pt"><![CDATA[secagem por spray]]></kwd>
<kwd lng="pt"><![CDATA[uva Tannat]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernández-Fernández]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
<name>
<surname><![CDATA[Iriondo-DeHond]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Dellacassa]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Medrano-Fernandez]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[del Castillo]]></surname>
<given-names><![CDATA[MD]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product]]></article-title>
<source><![CDATA[Eur Food Res Technol]]></source>
<year>2019</year>
<volume>245</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>1539-51</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>2.</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dávila]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Robles]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Egüés]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Labidi]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Gullón]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The biorefinery concept for the industrial valorization of grape processing by-products]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Galanakis]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<source><![CDATA[Handbook of grape processing by-products: sustainable solutions]]></source>
<year>2017</year>
<page-range>29-53</page-range><publisher-loc><![CDATA[London ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Beres]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Simas-Tosin]]></surname>
<given-names><![CDATA[FF]]></given-names>
</name>
<name>
<surname><![CDATA[Cabezudo]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Freitas]]></surname>
<given-names><![CDATA[SP]]></given-names>
</name>
<name>
<surname><![CDATA[Iacomini]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Mellinger-Silva]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Cabral]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2016</year>
<volume>201</volume>
<page-range>145-52</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>4.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Carmona-Jiménez]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[García-Moreno]]></surname>
<given-names><![CDATA[MV]]></given-names>
</name>
<name>
<surname><![CDATA[García-Barroso]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace]]></article-title>
<source><![CDATA[Plant Foods Hum Nutr]]></source>
<year>2018</year>
<volume>73</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>74-81</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernández]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[López-Pedemonte]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Medrano]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of &#945; -Lactalbumin]]></article-title>
<source><![CDATA[Food Nutr Sci]]></source>
<year>2017</year>
<volume>08</volume>
<page-range>84-98</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Beres]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[GNS]]></given-names>
</name>
<name>
<surname><![CDATA[Cabezudo]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[da Silva-James]]></surname>
<given-names><![CDATA[NK]]></given-names>
</name>
<name>
<surname><![CDATA[Teles]]></surname>
<given-names><![CDATA[ASC]]></given-names>
</name>
<name>
<surname><![CDATA[Cruz]]></surname>
<given-names><![CDATA[APG]]></given-names>
</name>
<name>
<surname><![CDATA[Mellinger-Silva]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Tonon]]></surname>
<given-names><![CDATA[RV]]></given-names>
</name>
<name>
<surname><![CDATA[Cabral]]></surname>
<given-names><![CDATA[LMC]]></given-names>
</name>
<name>
<surname><![CDATA[Freitas]]></surname>
<given-names><![CDATA[SP]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Towards integral utilization of grape pomace from winemaking process: a review]]></article-title>
<source><![CDATA[Waste Manag]]></source>
<year>2017</year>
<volume>68</volume>
<page-range>581-94</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Drosou]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Kyriakopoulou]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Bimpilas]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Tsimogiannis]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Krokida]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts]]></article-title>
<source><![CDATA[Ind Crops Prod]]></source>
<year>2015</year>
<volume>75</volume>
<page-range>141-9</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[&#381;ili&#263;]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Kocada&#287;li]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Van&#269;etovi&#263;]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Gökmen]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour]]></article-title>
<source><![CDATA[LWT - Food Sci Technol]]></source>
<year>2016</year>
<volume>65</volume>
<page-range>597-603</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernández-Fernández]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
<name>
<surname><![CDATA[Iriondo-DeHond]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Nardin]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Larcher]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Dellacassa]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Medrano-Fernandez]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Castillo]]></surname>
<given-names><![CDATA[MS]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[In Vitro bioaccessibility of extractable compounds from tannat grape skin possessing health promoting properties with potential to reduce the risk of diabetes]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2020</year>
<volume>9</volume>
<numero>11</numero>
<issue>11</issue>
</nlm-citation>
</ref>
<ref id="B10">
<label>10.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mattioli]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Francioso]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Mosca]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Anthocyanins: a comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases]]></article-title>
<source><![CDATA[Molecules]]></source>
<year>2020</year>
<volume>25</volume>
<numero>17</numero>
<issue>17</issue>
</nlm-citation>
</ref>
<ref id="B11">
<label>11.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yu]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmedna]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional components of grape pomace: their composition, biological properties and potential applications]]></article-title>
<source><![CDATA[Int J Food Sci Technol]]></source>
<year>2013</year>
<volume>48</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>221-37</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pazzini]]></surname>
<given-names><![CDATA[CEF]]></given-names>
</name>
<name>
<surname><![CDATA[Colpo]]></surname>
<given-names><![CDATA[AC]]></given-names>
</name>
<name>
<surname><![CDATA[Poetini]]></surname>
<given-names><![CDATA[MR]]></given-names>
</name>
<name>
<surname><![CDATA[Pires]]></surname>
<given-names><![CDATA[CF]]></given-names>
</name>
<name>
<surname><![CDATA[de Camargo]]></surname>
<given-names><![CDATA[VB]]></given-names>
</name>
<name>
<surname><![CDATA[Mendez]]></surname>
<given-names><![CDATA[ASL]]></given-names>
</name>
<name>
<surname><![CDATA[Azevedo]]></surname>
<given-names><![CDATA[ML]]></given-names>
</name>
<name>
<surname><![CDATA[Soares]]></surname>
<given-names><![CDATA[JLM]]></given-names>
</name>
<name>
<surname><![CDATA[Folmer]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of red wine Tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitro]]></article-title>
<source><![CDATA[Int J Med Sci]]></source>
<year>2015</year>
<volume>12</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>478-86</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13.</label><nlm-citation citation-type="journal">
<collab>OMS</collab>
<article-title xml:lang=""><![CDATA[Enfermedades no transmisibles]]></article-title>
<source><![CDATA[Organización Mundial de la Salud]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B14">
<label>14.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Albuquerque]]></surname>
<given-names><![CDATA[BR]]></given-names>
</name>
<name>
<surname><![CDATA[Pinela]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Barros]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[MBPP]]></given-names>
</name>
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[ICFR]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: optimization of heat- and ultrasound-assisted extractions and application in a bakery product]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2020</year>
<volume>316</volume>
</nlm-citation>
</ref>
<ref id="B15">
<label>15.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Iriondo-DeHond]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Blázquez-Duff]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[del Castillo]]></surname>
<given-names><![CDATA[MD]]></given-names>
</name>
<name>
<surname><![CDATA[Miguel]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2020</year>
<volume>9</volume>
<numero>9</numero>
<issue>9</issue>
</nlm-citation>
</ref>
<ref id="B16">
<label>16.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fazilah]]></surname>
<given-names><![CDATA[NF]]></given-names>
</name>
<name>
<surname><![CDATA[Hamidon]]></surname>
<given-names><![CDATA[NH]]></given-names>
</name>
<name>
<surname><![CDATA[Ariff]]></surname>
<given-names><![CDATA[AB]]></given-names>
</name>
<name>
<surname><![CDATA[Khayat]]></surname>
<given-names><![CDATA[ME]]></given-names>
</name>
<name>
<surname><![CDATA[Wasoh]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Halim]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt]]></article-title>
<source><![CDATA[Molecules]]></source>
<year>2019</year>
<volume>24</volume>
<numero>7</numero>
<issue>7</issue>
</nlm-citation>
</ref>
<ref id="B17">
<label>17.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[El-Messery]]></surname>
<given-names><![CDATA[TM]]></given-names>
</name>
<name>
<surname><![CDATA[El-Said]]></surname>
<given-names><![CDATA[MM]]></given-names>
</name>
<name>
<surname><![CDATA[Demircan]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Ozçelik]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation of Natural Polyphenolic Compounds extracted form apple peel and its application in yoghurt]]></article-title>
<source><![CDATA[Acta Sci Pol Technol Aliment]]></source>
<year>2019</year>
<volume>18</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>25-34</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Jin]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[He]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: characterization, stability and bioaccessibility]]></article-title>
<source><![CDATA[Lwt]]></source>
<year>2020</year>
<volume>123</volume>
</nlm-citation>
</ref>
<ref id="B19">
<label>19.</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fang]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Bhandari]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Garti]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[McClements]]></surname>
<given-names><![CDATA[DJ]]></given-names>
</name>
</person-group>
<source><![CDATA[Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals]]></source>
<year>2012</year>
<page-range>73-109</page-range><publisher-loc><![CDATA[Oxford ]]></publisher-loc>
<publisher-name><![CDATA[Woodhead Publishing]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<label>20.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hu]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Kou]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Q]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles]]></article-title>
<source><![CDATA[Lwt]]></source>
<year>2019</year>
<volume>99</volume>
<page-range>24-33</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Petrotos]]></surname>
<given-names><![CDATA[KB]]></given-names>
</name>
<name>
<surname><![CDATA[Karkanta]]></surname>
<given-names><![CDATA[FK]]></given-names>
</name>
<name>
<surname><![CDATA[Gkoutsidis]]></surname>
<given-names><![CDATA[PE]]></given-names>
</name>
<name>
<surname><![CDATA[Giavasis]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Papatheodorou]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Ntontos]]></surname>
<given-names><![CDATA[AC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Production of Novel Bioactive Yogurt Enriched with Olive Fruit Polyphenols]]></article-title>
<source><![CDATA[World Acad Sci Eng Technol]]></source>
<year>2012</year>
<volume>64</volume>
<page-range>867-72</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tarone]]></surname>
<given-names><![CDATA[AG]]></given-names>
</name>
<name>
<surname><![CDATA[Cazarin]]></surname>
<given-names><![CDATA[CBB]]></given-names>
</name>
<name>
<surname><![CDATA[Marostica Junior]]></surname>
<given-names><![CDATA[MR]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Anthocyanins: new techniques and challenges in microencapsulation]]></article-title>
<source><![CDATA[Food Res Int]]></source>
<year>2020</year>
<volume>133</volume>
</nlm-citation>
</ref>
<ref id="B23">
<label>23.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Robert]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Torres]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Vergara]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Carmen]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The encapsulation of purple cactus pear (Opuntia fi cus-indica ) pulp by using polysaccharide-proteins as encapsulating agents]]></article-title>
<source><![CDATA[Food Sci Technol]]></source>
<year>2015</year>
<volume>60</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1039-45</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24.</label><nlm-citation citation-type="confpro">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Agnetti]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Jorcín]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Medrano]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<source><![CDATA[Encapsulation of whey protein isolate hydrolysate by spray drying as delivery systems in functional foods]]></source>
<year>2019</year>
<conf-name><![CDATA[ 1stIbero-American Congress of Bioactive Peptides (CIAPep)]]></conf-name>
<conf-loc> </conf-loc>
<publisher-loc><![CDATA[Campinas ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B25">
<label>25.</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nielsen]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Analysis]]></source>
<year>2017</year>
<publisher-loc><![CDATA[West Lafayette (IN) ]]></publisher-loc>
<publisher-name><![CDATA[Springer]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B26">
<label>26.</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Di Rienzo]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Casanoves]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Balzarini]]></surname>
<given-names><![CDATA[MG]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Tablada]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Robledo]]></surname>
<given-names><![CDATA[CW]]></given-names>
</name>
</person-group>
<source><![CDATA[InfoStat]]></source>
<year>2008</year>
<publisher-loc><![CDATA[Córdoba ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<label>27.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yin]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Qie]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
<name>
<surname><![CDATA[Zeng]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Qin]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[He]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2020</year>
<volume>340</volume>
</nlm-citation>
</ref>
<ref id="B28">
<label>28.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Schröder]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Berton-Carabin]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Venema]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Cornacchia]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability]]></article-title>
<source><![CDATA[Food Hydrocoll]]></source>
<year>2017</year>
<volume>73</volume>
<page-range>129-40</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kuck]]></surname>
<given-names><![CDATA[LS]]></given-names>
</name>
<name>
<surname><![CDATA[Wesolowski]]></surname>
<given-names><![CDATA[JL]]></given-names>
</name>
<name>
<surname><![CDATA[Noreña]]></surname>
<given-names><![CDATA[CPZ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2017</year>
<volume>230</volume>
<page-range>257-64</page-range></nlm-citation>
</ref>
<ref id="B30">
<label>30.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lauro]]></surname>
<given-names><![CDATA[MR]]></given-names>
</name>
<name>
<surname><![CDATA[Crasci]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Carbone]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Aquino]]></surname>
<given-names><![CDATA[RP]]></given-names>
</name>
<name>
<surname><![CDATA[Panico]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
<name>
<surname><![CDATA[Puglisi]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Encapsulation of a citrus by-product extract: development, characterization and stability studies of a nutraceutical with antioxidant and metalloproteinases inhibitory activity]]></article-title>
<source><![CDATA[Lwt]]></source>
<year>2015</year>
<volume>62</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>169-76</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Akhavan-Mahdavi]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Jafari]]></surname>
<given-names><![CDATA[SM]]></given-names>
</name>
<name>
<surname><![CDATA[Assadpoor]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Dehnad]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin]]></article-title>
<source><![CDATA[Int J Biol Macromol]]></source>
<year>2016</year>
<volume>85</volume>
<page-range>379-85</page-range></nlm-citation>
</ref>
<ref id="B32">
<label>32.</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fox]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Bellini]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Pellegrini]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Drying]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Vogel]]></surname>
<given-names><![CDATA[HC]]></given-names>
</name>
<name>
<surname><![CDATA[Todaro]]></surname>
<given-names><![CDATA[CM]]></given-names>
</name>
</person-group>
<source><![CDATA[Fermentation and biochemical engineering handbook: principles, process design, and equipment]]></source>
<year>2014</year>
<edition>3rd ed.</edition>
<page-range>283-305</page-range><publisher-loc><![CDATA[Amsterdam ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B33">
<label>33.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ky]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Lorrain]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Kolbas]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Crozier]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Teissedre]]></surname>
<given-names><![CDATA[PL]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Wine by-Products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties]]></article-title>
<source><![CDATA[Molecules]]></source>
<year>2014</year>
<volume>19</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>482-506</page-range></nlm-citation>
</ref>
<ref id="B34">
<label>34.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Orsini Delgado]]></surname>
<given-names><![CDATA[MC]]></given-names>
</name>
<name>
<surname><![CDATA[Tironi]]></surname>
<given-names><![CDATA[VA]]></given-names>
</name>
<name>
<surname><![CDATA[Añón]]></surname>
<given-names><![CDATA[MC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion]]></article-title>
<source><![CDATA[LWT - Food Sci Technol]]></source>
<year>2011</year>
<volume>44</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>1752-60</page-range></nlm-citation>
</ref>
<ref id="B35">
<label>35.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[O&#8217;Keeffe]]></surname>
<given-names><![CDATA[MB]]></given-names>
</name>
<name>
<surname><![CDATA[FitzGerald]]></surname>
<given-names><![CDATA[RJ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant effects of enzymatic hydrolysates of whey protein concentrate on cultured human endothelial cells]]></article-title>
<source><![CDATA[Int Dairy J]]></source>
<year>2014</year>
<volume>36</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>128-35</page-range></nlm-citation>
</ref>
<ref id="B36">
<label>36.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Galanakis]]></surname>
<given-names><![CDATA[CM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges]]></article-title>
<source><![CDATA[Food Bioprod Process]]></source>
<year>2013</year>
<volume>91</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>575-9</page-range></nlm-citation>
</ref>
<ref id="B37">
<label>37.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tran]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Tran]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Truong]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Le]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Spray-Drying Microencapsulation of High Concentration of Bioactive Compounds Fragments from Euphorbia hirta L. Extract and Their Effect on Diabetes Mellitus]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2020</year>
<volume>9</volume>
<numero>7</numero>
<issue>7</issue>
</nlm-citation>
</ref>
<ref id="B38">
<label>38.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[XR]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Ding]]></surname>
<given-names><![CDATA[DG]]></given-names>
</name>
<name>
<surname><![CDATA[Chi]]></surname>
<given-names><![CDATA[CF]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Huo]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Preparation, Identification, and Activity Evaluation of Eight Antioxidant Peptides from Protein Hydrolysate of Hairtail (Trichiurus japonicas) Muscle]]></article-title>
<source><![CDATA[Mar Drugs]]></source>
<year>2019</year>
<volume>17</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-18</page-range></nlm-citation>
</ref>
<ref id="B39">
<label>39.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salehi]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Aghajanzadeh]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of dried fruits and vegetables powder on cakes quality: a review]]></article-title>
<source><![CDATA[Trends Food Sci Technol]]></source>
<year>2020</year>
<volume>95</volume>
<page-range>162-72</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
