Metabolism of bioactive compounds and antioxidant activity in bananas during ripening-Reference-Cited by-同舟云学术

Metabolism of bioactive compounds and antioxidant activity in bananas during ripening

Published:2021-09-27 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

de Souza Angela Vacaro¹^ORCID,Mello Jéssica Marques¹,Silva Favaro Vitória Ferreira¹,Santos Tayla Gabrielly Ferreira²,Santos Gabriel Pereira²,Lucca Sartori Diogo¹^ORCID,Ferrari Putti Fernando¹^ORCID

Affiliation:

1. School of Science and Engineering São Paulo State University (UNESP) Tupã Brazil

2. Federal Institute of São Paulo (IFSP), Tupã Campus Tupã Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15959

Reference49 articles.

1. Classificação e padronização dos tomates cv. Carmem e Débora dentro da CEAGESP - SP

2. Phenolics and essential mineral profile of organic acid pretreated unripe banana flour

3. PHYSICAL, CHEMICAL AND MORPHOLOGICAL CHARACTERISTICS OF BANANA CULTIVARS DEPENDING ON MATURATION STAGES

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Use of a free radical method to evaluate antioxidant activity

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