Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps-Reference-Cited by-同舟云学术

Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps

Published:2016-08-05 Issue:5 Volume:97 Page:1467-1474
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Carvalho Ana Vânia¹,Ferreira Ferreira da Silveira Tayse²,Mattietto Rafaella de Andrade¹,Padilha de Oliveira Maria do Socorro¹,Godoy Helena Teixeira²

Affiliation:

1. Embrapa Eastern Amazon Research Center; Food Processing Laboratory; Trav. Dr. Enéas Pinheiro s/n CEP 66095-100 Belém PA Brazil

2. Department of Food Science, Faculty of Food Engineering; University of Campinas (UNICAMP); Monteiro Lobato Street, n. 80 CEP 13083-862 Campinas SP Brazil

Publisher

Wiley

Subject

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

Reference49 articles.

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3. Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC-PDA-MS/MS;De Rosso;J Food Compos Anal,2008

4. Chemical characterization and evaluation of antioxidant properties of açaí fruits (Euterpe oleracea Mart.) during ripening;Gordon;Food Chem,2012

5. Absorption and biological activity of phytochemical-rich extracts from açai (Euterpe oleracea Mart.) pulp and oil in vitro;Pacheco-Palencia;J Agric Food Chem,2008

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