Effect of cold plasma on açai pulp: Enzymatic activity, color and bioaccessibility of phenolic compounds

Author:

Dantas Aline Macedo,Batista Jéssica Dayanne Ferreira,dos Santos Lima MarcosORCID,Fernandes Fabiano A.N.,Rodrigues Sueli,Magnani Marciane,Borges Graciele da Silva CampeloORCID

Funder

National Council for Scientific and Technological Development

Coordination of Higher Education Personnel Improvement

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace;Bao;Innovative Food Science & Emerging Technologies,2020

2. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and non-thermal processing;Barba;Trends in Food Science & Technology,2017

3. Chemical and sensorial characterization of a novel alcoholic beverage produced with native acai (Euterpe precatoria) from different regions of the Amazonas state;Boeira;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2020

4. Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency;Castro;Food Research International,2020

5. Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay;Cheng;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2020

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