Recovery of polyphenols from camu-camu (Myrciaria dubia H.B.K. McVaugh) depulping residue by cloud point extraction-Reference-Cited by-同舟云学术

Recovery of polyphenols from camu-camu (Myrciaria dubia H.B.K. McVaugh) depulping residue by cloud point extraction

Published:2018-12 Issue:12 Volume:26 Page:2471-2476
ISSN:1004-9541
Container-title:Chinese Journal of Chemical Engineering
language:en
Short-container-title:Chinese Journal of Chemical Engineering

Author:

de Araújo Padilha Carlos Eduardo,de Azevedo Juliana Chris Silva,de Sousa Francisco Canindé,de Oliveira Sérgio Dantas,Souza Domingos Fabiano de Santana,de Oliveira Jackson Araújo,de Macedo Gorete Ribeiro,dos Santos Everaldo Silvino

Funder

CAPES

National Council for Scientific and Technological Development

CNPq

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Biochemistry,Environmental Engineering

Reference43 articles.

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2. Frozen pulp extracts of camu-camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of Type 1 diabetic rats;Gonçalves;Food Res. Int.,2014

3. Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC–PDA, HPLC–MS and NMR;Zanatta;J. Agric. Food Chem.,2005

4. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil;Genovese;Food Sci. Technol. Int.,2008

5. Antioxidant compounds and antioxidants capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages;Chirinos;Food Chem.,2010

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