Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology-Reference-Cited by-同舟云学术

Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology

Published:2013-10 Issue:2 Volume:53 Page:686-692
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Boaventura Brunna Cristina Bremer,Murakami Aureanna Nairne Negrão,Prudêncio Elane Schwinden,Maraschin Marcelo,Murakami Fábio Seigi,Amante Edna Regina,Amboni Renata Dias de Mello Castanho

Funder

CNPq (National Council of Scientific and Technological Development, Brazil)

FAPESC (Santa Catarina State Research and Innovation Support, Brazil)

Food Science Postgraduate Program at UFSC (Federal University of Santa Catarina, Brazil)

Publisher

Elsevier BV

Subject

Food Science

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4. Skim milk whey cryoconcentration and impact on the composition of the concentrated and ice fractions;Aider;Food and Bioprocess Technology,2009

5. Skim milk cryoconcentration as affected by the thawing mode: Gravitational vs. microwave-assisted;Aider;International Journal of Food Science and Technology,2012

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