Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference28 articles.
1. 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
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3. Active compounds and medicinal properties of Myrciaria genus;Borges;Food Chemistry,2014
4. The change of apparent viscosity of liquid whole egg during ohmic and conventional heating;Bozkurt;Journal of Food Process Engineering,2012
5. Bioactive compounds and health benefits of exotic tropical red–black berries;Costa;Journal of Functional Foods,2013
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