Postharvest behavior of camu-camu fruits based on harvesting time and nutraceutical properties-Reference-Cited by-同舟云学术

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Postharvest behavior of camu-camu fruits based on harvesting time and nutraceutical properties

Published:2017-03 Issue: Volume:217 Page:276-284
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Neves Leandro Camargo,de Campos André José,Cisneros-Zevallos Luis,Colombo Ronan Carlos,Roberto Sergio Ruffo

Funder

Coordination of Improvement of Higher Level Personnel (CAPES)

National Council for Scientific and Technological Development (CNPq)

Publisher

Elsevier BV

Subject

Horticulture

Reference46 articles.

1. Official Methods of Analysis;AOAC – Association of Official Analytical Chemists,2010

2. Nutritional compositions and health promoting phytochemicals of camu-camu (Myrciaria dubia) fruit: a review;Akter;Food Res. Int.,2011

3. Camu-camu (Myrciaria dubia Mc Vaugh): a rich natural source of vitamin c;Alves;Proc. Interam. Soc. Trop. Hortic.,2002

4. Qualidade pós-colheita de frutos de butiá em função do estádio de maturação na colheita e do manejo da temperatura;Amarante;Ciênc. Rural,2008

5. Changes in the concentration of total vitamin C during maturation of camu-camu [(Myrciaria dubia (H.B.K.) McVaugh] fruits cultivated in the upland of Brazilian Central Amazon;Andrade;Acta Hortic.,1995

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1. Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits;Food & Function;2024

2. The amazing native Brazilian fruits;Critical Reviews in Food Science and Nutrition;2023-05-17

3. Seed anatomy and histochemistry of Myrciaria dubia (Kunth) McVaugh, an Amazonian Myrtaceace;Flora;2021-07

4. Non-nutrients and nutrients from Latin American fruits for the prevention of cardiovascular diseases;Food Research International;2021-01

5. Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties;Food Research International;2020-11

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