Characterization of jabuticaba (Plinia cauliflora) peel flours and prediction of compounds by FTIR analysis-Reference-Cited by-同舟云学术

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Characterization of jabuticaba (Plinia cauliflora) peel flours and prediction of compounds by FTIR analysis

Published:2020-11 Issue: Volume:133 Page:110135
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Resende Laís M.,Oliveira Leandro S.,Franca Adriana S.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties;Albuquerque;Food Chemistry,2020

2. Official methods of analysis of the AOAC International;AOAC,2005

3. Rapid enzymatic assay of insoluble and soluble dietary fiber;Asp;Journal of Agricultural and Food Chemistry,1983

4. Espectroscopia no infravermelho na caracterização de compostos orgânicos. Viçosa;Barbosa,2007

5. Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora);Barros;Food Res. Int.,2019

Cited by 14 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. Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics;JSFA reports;2023-08-26

2. Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds;Foods;2023-04-01

3. Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile and, sensory profiles, antioxidant activity and chemical characteristics;2023-03-16

4. Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment;Innovative Food Science & Emerging Technologies;2023-03

5. Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods;Foods;2022-12-26

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