Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp

Author:

de Araújo Fábio Fernandes,de Paulo Farias David,Neri-Numa Iramaia Angélica,Dias-Audibert Flávia Luísa,Delafiori Jeany,de Souza Florisvaldo Gama,Catharino Rodrigo Ramos,do Sacramento Celio Kersul,Pastore Glaucia Maria

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of ultrasound on different quality parameters of apple juice;Abid;Ultrasonics Sonochemistry,2013

2. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice;Abid;Ultrasonics Sonochemistry,2014

3. Polyphenols and their applications: An approach in food chemistry and innovation potential;de Araújo;Food Chemistry,2020

4. Wild Brazilian species of Eugenia genera (Myrtaceae) as an innovation hotspot for food and pharmacological purposes;Araújo;Food Research International.,2019

5. Elaboration and characterization of apple nectars supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae);Baldini;Beverages,2017

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