Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup-Reference-Cited by-同舟云学术

Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup

Published:2022-04-07 Issue: Volume: Page:1-36
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Santana Isabelle¹^ORCID,Matheus Julia Rabelo Vaz²^ORCID,Serrano Pinheiro de Souza Thaiza²^ORCID,Silva Genilton Alves da¹^ORCID,Lacerda Ellen Cristina Quirino³^ORCID,Araújo Julia Chactoura¹^ORCID,Brotto Lais Irencio¹^ORCID,Silva Rayanne Menezes da¹^ORCID,Laurino Natália Martins¹^ORCID,Schallitz Tatiane¹^ORCID,Ferreira Wagner Andrade¹^ORCID,Fai Ana Elizabeth Cavalcante¹²^ORCID

Affiliation:

1. Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil

2. Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil

3. Department of Basic and Experimental Nutrition, Instituto de Nutrição Josué de Castro (injc), Federal University of Rio de Janeiro (ufrj), Rio de Janeiro, Brazil

Funder

supported

Funda??o Carlos Chagas Filho de Amparo ? Pesquisa do Estado do Rio de Janeiro

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2060159

Reference74 articles.

1. Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces

2. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

3. Physicochemical, functional, and sensory properties of yogurts containing persimmon

4. Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis

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1. Enhancement of rosehip bioactive compounds by cold plasma pretreatment and application of its extract as a functional ingredient in ketchup;Food Chemistry: X;2024-10

2. Effect of intermittent microwave convective drying on quality characteristics of persimmon fruit;Journal of Agriculture and Food Research;2023-12

3. Assessing land, nutrients and monetary value associated with postharvest loss of persimmon in Brazil: pathways toward sustainability in agri-food systems;British Food Journal;2023-08-03

4. A Bibliometric Framework for Quantifying Research on Kimchi, A Staple Korean Dish;Current Research in Nutrition and Food Science Journal;2023-04-25