Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams-Reference-Cited by-同舟云学术

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Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams

Published:2019-04 Issue:2 Volume:46 Page:154-159
ISSN:0717-7518
Container-title:Revista chilena de nutrición
language:en
Short-container-title:Rev. chil. nutr.

Author:

Böger Bruna,Leal B Andréa,Lucchetta Luciano,Porto P Ellen

Publisher

SciELO Agencia Nacional de Investigacion y Desarrollo (ANID)

Subject

Nutrition and Dietetics,Food Science

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development and Characterization of Ice Cream Functionalized with guabijú ( Myrcianthes pungens ) and Lactobacillus Paracasei;Journal of Culinary Science & Technology;2024-08-06

2. An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products;Plants;2022-10-21

3. Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products;Food Research International;2021-09

4. Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations;Journal of Food Science and Technology;2020-11-22

5. Encapsulación de extractos antioxidantes desde sub-productos agroindustriales: una revisión;Revista chilena de nutrición;2020-09

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