Bioactive composition and sensory evaluation of blended jambolan ( Syzygium cumini ) and sugarcane alcoholic fermented beverages-Reference-Cited by-同舟云学术

Bioactive composition and sensory evaluation of blended jambolan ( Syzygium cumini ) and sugarcane alcoholic fermented beverages

Published:2016-10 Issue:4 Volume:122 Page:719-728
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Oliveira Érica Resende¹,Caliari Márcio¹,Soares Júnior Manoel Soares¹,Vilas Boas Eduardo Valério de Barros²

Affiliation:

1. Food Engineering Department Agronomy School, Federal University of Goiás (Samambaia Campus) Goiânia Goiás Brazil

2. Food Science Department Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.370

Reference67 articles.

1. Preparation of fermented beverage using residual syrup of osmotic dehydration of pineapple (Ananas comosus L);Oliveira L. A.;Rev. Bras. Tecnol. Agroind.,2012

2. Chemical composition, antioxidant potential and profile of fatty acids of jambolan seeds (Syzygium cumini L);Luzia D. M. M.;Rev. Ciência Agronôm.,2009

3. The antioxidant capacity of red wine in relationship with its polyphenolic constituents

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