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Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

  • Published:2012-12 Issue:3 Volume:135 Page:1520-1526
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Martínez Ruth,Torres Paulina,Meneses Miguel A.,Figueroa Jorge G.,Pérez-Álvarez José A.,Viuda-Martos Manuel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

1. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chemistry,2001

2. Official methods of analysis of AOAC international;AOAC,1997

3. Agro-industrial potential of exotic fruit byproducts as a source of food additives;Ayala-Zavala;Food Research International,2011

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

5. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil;Beserra Almeida;Food Research International,2011
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