Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients-Reference-Cited by-同舟云学术

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Published:2016-10 Issue: Volume:208 Page:220-227
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Morales Patricia^ORCID,Barros Lillian,Dias Maria Inês,Santos-Buelga Celestino^ORCID,Ferreira Isabel C.F.R.,Ramirez Asquieri Eduardo,Berrios José De J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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2. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;Food Chemistry,2007

3. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg;Alezandro;Food Research International,2013

4. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats;Alezandro;Food Research International,2013

5. Caracterização da farinha de bagaço de jabuticaba e propriedades funcionais dos extrusados;Ascheri;Ciência e Tecnologia de Alimentos,2006

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5. Synthesis and Optimization of biosorbent using jabuticaba peel (Myrciaria cauliflora) for anthocyanin recovery through adsorption;Adsorption;2024-05-18