Physicochemical, Sensory, Microbiological And Antioxidant Characterization Of A Jelly Made From <i>Tacinga Inamoena</i>-Reference-Cited by-同舟云学术

Physicochemical, Sensory, Microbiological And Antioxidant Characterization Of A Jelly Made From Tacinga Inamoena

Published:2022-08-18 Issue: Volume: Page:1-17
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Romáryo Duarte da Luz Jefferson¹²^ORCID,da Cunha Bezerra Andréia³,Mauricio de Sousa Rubiamara²,Pinheiro Ferreira Macelia⁴^ORCID,Batista Débora⁵^ORCID,Victor E Silva Saulo⁶^ORCID,Menezes da Cruz Ana Katarina⁷,Das Graças Almeida Maria²^ORCID

Affiliation:

1. Organic Chemistry and Biochemistry Laboratory, State University of Amapá (UEAP), Macapá, Brazil

2. Post-graduation Program in Health Sciences, Multidisciplinary Research Laboratory, Department of Clinical and Toxicological Analysis (DACT), Health Sciences Center, UFRN, Natal, Brazil

3. Municipal Secretary of Education, Angicos City Hall, Angicos, Brazil

4. Multidisciplinary Research Laboratory, Department of Clinical and Toxicological Analysis (DACT), Health Sciences Center, UFRN, Natal, Brazil

5. Extremoz City Hall - Autonomous Water and Sewage Service of the State of Rio Grande do Norte and Post-graduation Program in Health Sciences, Multidisciplinary Research Laboratory, Department of Clinical and Toxicological Analysis (DACT), Health Sciences Center, UFRN, Natal, Brazil

6. Post-graduation Program in Pharmaceutical Sciences, Multidisciplinary Research Laboratory, De-partment of Clinical and Toxicological Analysis (DACT), Health Sciences Center, Federal University of the Rio Grande do Norte (UFRN), Natal, Brazil

7. Department of Biochemistry, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil

Funder

Banco do Nordeste Grant n° Banco do Nordeste do Brasil

Universidade Federal do Rio Grande do Norte

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2112352

Reference41 articles.

1. American Public Health Association. (2001). Compendium of methods for the microbiological examination of foods (pp. 4).

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4. Condições higiênico-sanitárias da carne bovina vendida em feiras livres de Natal, Rio Grande do Norte