Stability of camu‐camu encapsulated with different prebiotic biopolymers-Reference-Cited by-同舟云学术

Stability of camu‐camu encapsulated with different prebiotic biopolymers

Published:2020-04-04 Issue:8 Volume:100 Page:3471-3480
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

A Figueiredo Jayne¹^ORCID,MT Lago Amanda¹^ORCID,M Mar Josiana²,S Silva Laiane²,A Sanches Edgar²^ORCID,P Souza Tatiane³,A Bezerra Jaqueline⁴^ORCID,H Campelo Pedro⁵^ORCID,A Botrel Diego¹^ORCID,V Borges Soraia¹^ORCID

Affiliation:

1. Department of Food ScienceFederal University of Lavras Lavras Brazil

2. Laboratory of Nanostructured Polymers (NANOPOL)Federal University of Amazonas Manaus Brazil

3. Faculty of Pharmaceutical ScienceFederal University of Amazonas Manaus Brazil

4. Department of Chemistry, Federal Institute of Education, Science and Technology of Amazonas Manaus Brazil

5. Faculty of Agrarian ScienceFederal University of Amazonas Manaus Brazil

Funder

Fundação de Amparo à Pesquisa do Estado do Amazonas

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10384

Reference50 articles.

1. Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)

2. Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit

3. Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia)

4. Dried camu-camu (Myrciaria dubia H.B.K. McVaugh) industrial residue: A bioactive-rich Amazonian powder with functional attributes

5. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

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