Chemical characterization and the bioaccessibility of bioactive compounds from seriguela (Spondias purpurea L.) pulp and by-products flours-Reference-Cited by-同舟云学术

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Chemical characterization and the bioaccessibility of bioactive compounds from seriguela (Spondias purpurea L.) pulp and by-products flours

Published:2024-05 Issue: Volume:31 Page:100404
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

Cangussu Lais Brito,Costa Ana Letícia Rodrigues,Franca Adriana Silva,de Oliveira Leandro Soares

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Reference39 articles.

1. Integral utilization of seriguela fruit (Spondiaspurpúrea L.) in the production of cookies;Albuquerque;Revista Brasileira de Fruticultura,2016

2. Offcial methods of analysis of the association of analytical chemists,1998

3. High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated;Arranz;Journal of Agricultural and Food Chemistry,2009

4. Ellagic acid exerts protective effect in intrastriatal 6-hydroxydopamine rat model of Parkinson's disease: Possible involvement of ERb/Nrf2/HO-1 signaling;Baluchnejadmojarad;Brain Research,2017

5. Determination of the degree of methylesterification of pectin polysaccharides by FT-IR using an outer product PLS1 regression;Barros;Carbohydrate Polymers,2002

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