High-value extracts from pulp, seeds, and leaves of Grumixama: Antioxidant, low cytotoxic, and preservative effect in cream cheese-Reference-Cited by-同舟云学术

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High-value extracts from pulp, seeds, and leaves of Grumixama: Antioxidant, low cytotoxic, and preservative effect in cream cheese

Published:2025-01 Issue: Volume:167 Page:110780
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Graczyk de Souza Pércia,Padilha João Victor,da Silva Zanzarini Isadora^ORCID,Gomes de Oliveira Arthur Henrique^ORCID,Rotuno Moure Vivian,Valdameri Glaucio,Toci Aline T.,Mafra Marcos R.,Oliveira Farias Fabiane^ORCID,Igarashi-Mafra Luciana

Funder

CNPq

Publisher

Elsevier BV

Reference36 articles.

1. ISO 16649-2: Microbiologia de alimentos para consumo humano e animal – Método horizontal para enumeração de Escherichia coli,2019

2. ISO 68888-1: Microbiologia de alimentos para consumo humano e animal – Método horizontal para enumeração de estafilococos coagulase positiva (Staphylococcus aureus e outras espécies),2019

3. ISO 21527-1: Microbiologia de alimentos para consumo humano e animal – Método horizontal para enumeração de leveduras e bolores,2021

4. Brazilian berry waste as a source of bioactive compounds: Grumixama (eugenia brasiliensis Lam.) as a case study;Albuquerque;Food & Function,2023

5. Microbiological and physical chemical evaluation of traditional cream cheese brands with different market value;Amaral;Research, Society and Development,2020

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