Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): a case study in Brazil to obtain a promising functional food-Reference-Cited by-同舟云学术

Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): a case study in Brazil to obtain a promising functional food

Published:2023-01-11 Issue:3 Volume:17 Page:2519-2536
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Almeida Édipo da Silva,Arend Giordana Demaman,Knapp Mateus Antônio,Rezzadori Kátia,Verruck Silvani,Hotza Dachamir,de Oliveira Débora^ORCID

Funder

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01719-1.pdf

Reference72 articles.

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2. A. Baiano, Molecules 19, 14821 (2014)

3. ÉS. Almeida, D. de Oliveira, D. Hotza, Compr. Rev. Food Sci. Food Saf. (2019)

4. A.A.S. CORREIA, M.L.C. GONZAGA, A.C. AQUINO, P.H.M. SOUZA, R.W. FIGUEIREDO, and G. A. MAIA, Foods Nutr. Araraquara 22, 609 (2019)

5. S.C. Nelson, C.R. Elevitch, Noni Complet. Guid. Consum. Grow (Permanent Agriculture Resources, Holualoa, Hawaii., 2006), pp. 67–80

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