Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp-Reference-Cited by-同舟云学术

Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp

Published:2018-03-19 Issue:6 Volume:55 Page:2095-2102
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Gomes Wesley Faria,França Fernanda Rocha Morais,Denadai Marina,Andrade Julianna Karla Santana,da Silva Oliveira Ester Maria,de Brito Edy Sousa,Rodrigues Sueli,Narain Narendra^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3124-z/fulltext.html

Reference32 articles.

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3. Arya SS, Natesan V, Parihar DB, Vijayaraghavan PK (1983) Stability of carotenoids in freeze-dried papaya (Carica papaya). J Food Technol 18:177–181. https://doi.org/10.1111/j.1365-2621.1983.tb00258.x

4. Borrmann D, Leite SGF, Leão MHMR (2011) Microencapsulation of passion fruit (Passiflora) juice in capsule. Int J Fruit Sci 11:376–385. https://doi.org/10.1080/15538362.2011.630299

5. Borrmann D, Pierucci APTR, Leite SGF, Leão MHMR (2013) Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatized starch using spray-drying. Food Bioprod Proc 91:23–27. https://doi.org/10.1016/j.fbp.2012.08.001

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