Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses-Reference-Cited by-同舟云学术

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Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Published:2022-09-02 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

de Moraes Maria Suiane¹,de Melo Queiroz Alexandre José¹,de Figueirêdo Rossana Maria Feitosa¹,de Matos Joana D’arc Paz¹,da Silva Luís Paulo Firmino Romão¹,do Nascimento Silva Semirames¹,Gregório Mailson Gonçalves¹,de Oliveira Adolfo Pinheiro²,Quirino Dannaya Julliethy Gomes³,de Andrade Rayane Amaral⁴

Affiliation:

1. Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Brazil

2. Department of Food Science Federal University of Santa Catarina Florianópolis Brazil

3. Department of Food and Nutrition Unicamp Campinas Brazil

4. Department of Agronomy Federal University of Paraíba Areia Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17069

Reference74 articles.

1. Bound phenolics in foods, a review

Cited by 4 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. Stability of carotenoids and thermal properties of avocado powder produced by foam-mat drying coupled to ethanol pretreatment;Journal of Food Measurement and Characterization;2024-05-03

2. Effects of different temperatures on electric oven drying of myrtle (Eugenia gracillima Kiaersk.) seeds modified by High Hydrostatic Pressure (HHP);LWT;2023-11

3. Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties;Cereal Chemistry;2023-07-21

4. Dynamic modelling of degradation kinetics of phenolic compounds, phenolic profiles, mineral content, and overall antioxidant capacity of germinated peanut flours;LWT;2023-06

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