Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus-Reference-Cited by-同舟云学术

Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus

Published:2023-01 Issue: Volume:47 Page:102589
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Rajan Murugan,Santana Andrade Julianna Ksarla,Chagas Barros Romy Gleyse,Farias Lima Guedes Tamna Joanan,Narain Narendra

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Instituto Nacional de Ciência e Tecnologia – Frutas Tropicais

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

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3. Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of Okra (Abelmoschus esculentus) seeds;Adetuyi;Niger. Food J.,2014

4. Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region;Andrade;Food Res. Int.,2017

5. Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis;Andrade;Food Res. Int.,2018

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