The Association between Chromaticity, Phenolics, Carotenoids, andIn VitroAntioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics-Reference-Cited by-同舟云学术

The Association between Chromaticity, Phenolics, Carotenoids, andIn VitroAntioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

Published:2014-02-18 Issue:4 Volume:79 Page:C510-C516
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zielinski Acácio Antonio Ferreira¹,Ávila Suelen²,Ito Vivian²,Nogueira Alessandro²,Wosiacki Gilvan²,Haminiuk Charles Windson Isidoro³

Affiliation:

1. Graduate Program of Food Engineering; Federal Univ. of Paraná, R. Cel. Francisco Heráclito dos Santos 210; Polytechnic Center; CEP 81531-980 Curitiba PR Brazil

2. Graduate Program of Food Science and Technology; State Univ. of Ponta Grossa; Av. Carlos Cavalcanti 4748 Uvaranas Campus; CEP 84.030-900 Ponta Grossa PR Brazil

3. Graduate Program of Food Technology; Federal Univ. of Technology - Paraná, Via Rosalina Maria dos Santos 1233 Campo Mourão Campus; CEP 87301-899 Campo Mourão PR Brazil

Publisher

Wiley

Subject

Food Science

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3. Use of free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Sci Technol,1995

4. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods;Çam;Food Chem,2009

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