Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity-Reference-Cited by-同舟云学术

Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

Published:2017-04 Issue: Volume:221 Page:258-266
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lobo Francine Albernaz,Nascimento Manuela Abreu,Domingues Josiane Roberto,Falcão Deborah Quintanilha,Hernanz Dolores,Heredia Francisco J.,de Lima Araujo Kátia Gomes

Funder

FAPERJ

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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4. Characterization of polyphenol oxidase activity in Ataulfo mango;Cheema;Food Chemistry,2014

5. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shitake (Lentinus edodes) mushroom;Choi;Food Chemistry,2006

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