BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity-Reference-Cited by-同舟云学术

BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity

Published:2019-11 Issue: Volume:298 Page:124971
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Maria de Carvalho Tavares Iasnaia,Bonatto Machado de Castilhos Maurício,Aparecida Mauro Maria,Mota Ramos Afonso,Teodoro de Souza Reginaldo,Gómez-Alonso Sergio,Gomes Eleni,Da-Silva Roberto,Hermosín-Gutiérrez Isidro,Silva Lago-Vanzela Ellen

Funder

CAPES

FAPESP

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Evaluation of physicochemical properties of foam mat dried sour cherry powder;Abbasi;LWT - Food Science and Technology,2016

2. AOAC, Association of Official Analytical Chemists. (2005). Official methods of analysis of the association analytical chemists (18th ed.) Gaithersburg.

3. Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena;Barcia;Food Chemistry,2014

4. Desidratação da polpa de manga “ Tommy Atkins ” Utilizando a técnica de fam mat drying - avaliações químicas, físico-químicas e sensoriais;Bastos;Brazilian Journal of Food Technology,2005

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

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study;Journal of Agriculture and Food Research;2024-12

2. Foam-Mat Freeze Drying of Kiwiberry (Actinidia arguta) Pulp: Drying Kinetics, Main Properties and Microstructure;Applied Sciences;2024-06-27

3. Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying;LWT;2024-04

4. DRYING OF CHERRY LAUREL JUICE USING FOAM MAT DRYING TECHNIQUE AND INVESTIGATING THE EFFECT OF DRYING TEMPERATURE ON DRYING CHARACTERISTICS AND BIOACTIVE COMPONENTS;Gıda;2024-02-14

5. Physicochemical properties and flow behavior of natural sweetener and colorant from foam‐mat dried grape powder;Journal of Food Process Engineering;2024-02