Stability of bioactive compounds in butiá (Butia odorata) fruit pulp and nectar

Author:

Hoffmann Jessica Fernanda,Zandoná Giovana Paula,dos Santos Priscila Silveira,Dallmann Camila Müller,Madruga Francine Bonemann,Rombaldi Cesar Valmor,Chaves Fábio Clasen

Funder

SDECT-RS

CAPES

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity;Álvarez-Fernández;Food Chemistry,2014

2. Official methods of analysis of the AOAC;Association of Official Analytical Chemists (AOAC),2005

3. Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.);Beskow;Food Chemistry,2015

4. Brazil (2003). Instrução normativa n° 12, de 4 de setembro de 2003. Available in: http://www.idec.org.br/pdf/instrucao-normativa-12.pdf.

5. Degradation of vitamin C in citrus juice concentrates during storage;Burdurlu;Journal of Food Engineering,2006

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