Assessment of Physicochemical Properties, Bioactive Compounds, and Antioxidant Capacity During the Canning and Storage Processes of Pequi Pulp, a Typical Food Used in Traditional Brazilian Cuisine-Reference-Cited by-同舟云学术

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Assessment of Physicochemical Properties, Bioactive Compounds, and Antioxidant Capacity During the Canning and Storage Processes of Pequi Pulp, a Typical Food Used in Traditional Brazilian Cuisine

Published:2022-10-17 Issue: Volume: Page:1-20
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Danilo de Jesus Pinto Drauton¹,Vila-Verde Giuliana Muniz²,Veloso Naves Maria Margareth³^ORCID

Affiliation:

1. Academic Departament, Federal Institute of Education, Science, and Technology of Goiás (IFG), Aparecida de Goiânia, Brazil

2. School of Pharmacy, State University of Goiás (UEG), Anápolis, Brazil

3. School of Nutrition, Federal University of Goiás (UFG), Goiânia, Brazil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2131670

Reference46 articles.

1. Bound phenolics in foods, a review

2. Phenolic compounds: current industrial applications, limitations and future challenges

3. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil

4. Processamento e estudo da estabilidade de pasta de pequi (Caryocar brasiliense)

5. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

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