Toasted yerba mate: Impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance-Reference-Cited by-同舟云学术

Toasted yerba mate: Impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance

Published:2021-10-13 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:

Cássia Tomasi Jéssica¹^ORCID,Goetten de Lima Gabriel²³^ORCID,Mendes Duarte Manoela⁴,Catie Bueno de Godoy Rossana⁵^ORCID,Wendling Ivar⁵,Vieira Helm Cristiane⁵,Augusto Hansel Fabrício⁵,Lúcia Grunennvaldt Renata⁶,Maciel Tomazzoli Maíra¹,Deschamps Cícero¹

Affiliation:

1. Agronomy Department Federal University of Parana Curitiba Brazil

2. Post Graduate Program in Engineering and Materials Science ‐ PIPEFederal University of Paraná Curitiba Paraná Brazil

3. Materials Research Institute Athlone Institute of Technology Athlone Ireland

4. Forestry Department Federal University of Parana Curitiba Brazil

5. Embrapa Florestas Colombo Brazil

6. Gene Cology Research Center School of Science and Engineering University of the Sunshine Coast Maroochydore Australia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15944

Reference64 articles.

1. Freeze-Drying of Plant-Based Foods

2. Bolton D. &Bolton D.(2019).Market Research Reflects and Predicts Growth | World Tea News. World Tea News. Retrieved fromhttps://worldteanews.com/market‐trends‐data‐and‐insights/market‐research‐reflects‐and‐predicts‐growth

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

4. Equivalência de dulçor e poder edulcorante de edulcorantes em função da temperatura de consumo em bebidas preparadas com chá-mate em pó solúvel

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