Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

Author:

da Silveira Tayse Ferreira Ferreira,Cristianini Marcelo,Kuhnle Gunter George,Ribeiro Alessandra Braga,Filho José Teixeira,Godoy Helena Teixeira

Funder

CAPES

CNPq

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference63 articles.

1. In: National Research Council (US) Subcommittee;Recommended Dietary Allowances,1989

2. Spontaneous postharvest fermentation of açai (Euterpe oleracea) fruit;Aguiar;Postharvest Biology and Technology,2013

3. High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity;Andrés;LWT - Food Science and Technology,2016

4. Principles and application of high pressure–based technologies in the food industry;Balasubramaniam;Annual Reviews in Food Science and Technology,2015

5. Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods;Barba;Journal of Agricultural and Food Chemistry,2012

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