High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba ) juice-Reference-Cited by-同舟云学术

High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba ) juice

Published:2017-07-28 Issue:1 Volume:98 Page:231-239
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Inada Kim OP¹²,Torres Alexandre G²,Perrone Daniel²,Monteiro Mariana¹^ORCID

Affiliation:

1. Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil

2. Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil

Funder

FAPERJ

CNPq

CAPES

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

1. Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions;Inada;J Funct Foods,2015

2. Phytochemistry and health benefits of jaboticaba, an emerging fruit crop from Brazil;Wu;Food Res Int,2013

3. Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing;Zhang;Innov Food Sci Emerg Technol,2016

4. The principles of ultra high pressure technology and its application in food processing/preservation: a review of microbiological and quality aspects;Yaldagard;Afr J Biotechnol,2008

5. Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products;Zhao;Int J Food Sci Technol,2017

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