Araticum (Annona crassiflora) juice is an excellent matrix for Lactobacillus paracasei LBC-81 with high antioxidant potential

Author:

Midlej Luiza Coêlho,Arruda Sandra Fernandes,Mesquita Maria Carolina,Mendonça Márcio Antônio,dos Santos Leandro Eliana

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference50 articles.

1. Almeida, S. P., Silva, J. A., & Ribeiro, J. F. (1987). Aproveitamento alimentar de espécies nativas dos cerrados: araticum, baru, cagaita e jatobá. Planaltina, DF, BR: EMBRAPA – CPAC. p 83.

2. Increased survival of Lactobacillus rhamnosus ATCC 7469 in guava juices with simulated gastrointestinal conditions during refrigerated storage;Andrade;Food Bioscience,2019

3. AOAC - Association of Official Analytical Chemists (2005). Official Methods of Analysis of the AOAC (18th ed.). Gaithersburg, Maryland, USA.

4. AOCS - American Oil Chemists' Society. (2005). Approved procedure am 5-04 rapid determination of oil/fat utilizing high temperature solvent extraction. http://www.academia.edu/30938058/AOCS (accessed March 13, 2023).

5. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS;Arruda;Food Chemistry,2018

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