Stability of ascorbic acid and anthocyanins of jambolan ( <i>Syzygium cumini</i> ) and camu‐camu ( <i>Myrciaria dubia</i> ) juice blend during pasteurization and storage at room temperature-Reference-Cited by-同舟云学术

Stability of ascorbic acid and anthocyanins of jambolan ( Syzygium cumini ) and camu‐camu ( Myrciaria dubia ) juice blend during pasteurization and storage at room temperature

Published:2022-03-08 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Campos Ana Paula Rocha¹,Chisté Renan Campos¹²^ORCID,Pena Rosinelson da Silva¹²^ORCID

Affiliation:

1. Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC) Federal University of Pará (UFPA) Belém Brazil

2. Faculty of Food Engineering (FEA), Institute of Technology (ITEC) Federal University of Pará (UFPA) Belém Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16509

Reference24 articles.

1. Effects of thermal pasteurization on jambolan tropical juice bioactive compounds

2. Antigenotoxic Effects of Piquiá (Caryocar villosum) in Multiple Rat Organs

3. Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

4. Harvest point determination of indian jujube fruit ( Ziziphus mauritiana L.) based on physicochemical and functional parameters

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