Spontaneous postharvest fermentation of açai (Euterpe oleracea) fruit-Reference-Cited by-同舟云学术

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Spontaneous postharvest fermentation of açai (Euterpe oleracea) fruit

Published:2013-12 Issue: Volume:86 Page:294-299
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Aguiar Fagner,Menezes Verena,Rogez Hervé

Funder

Fundação de Amparo à Pesquisa do Estado do Pará (FAPESPA)

Pró-Reitoria de Pesquisa e Pós-Graduação (PROPESP/UFPA)

Fundação de Amparo e Desenvolvimento da Pesquisa (FADESP)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference30 articles.

1. Respiration rate of banana fruit under aerobic conditions at different storage temperatures;Bhande;Journal of Food Engineering,2008

2. Chapter 1: Açai (Euterpe oleracea Martius);Bichara,2011

3. Microscopic methods;Bier,2001

4. Headspace gas chromatography–mass spectrometry determination of alkylpyrazines in cocoa liquor samples;Brunetto;Food Chemistry,2009

5. Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification;Cerezo;Food Research International,2010

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity;Food Research International;2023-11

2. Cytological aspects of Butia capitata (Arecaceae) fruit maturation and senescence;Scientia Horticulturae;2022-04

3. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase;Journal of Food Engineering;2022-02

4. Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation;Microorganisms;2021-09-13

5. Isolation and Genetic Identification of Endophytic Lactic Acid Bacteria From the Amazonian Açai Fruits: Probiotics Features of Selected Strains and Their Potential to Inhibit Pathogens;Frontiers in Microbiology;2021-01-08

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