Impact of water temperature of chimarrão on phenolic compounds extraction-Reference-Cited by-同舟云学术

Impact of water temperature of chimarrão on phenolic compounds extraction

Published:2021-12 Issue:4 Volume:41 Page:856-863
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SILVEIRA Tayse Ferreira Ferreira da¹,MEINHART Adriana Dillenburg²^ORCID,SOUZA Thaís Cristina Lima de¹,CUNHA Elenice Carla Emídio¹,MORAES Maria Rosa de¹,LORINI Alexandre³,TEIXEIRA FILHO José¹,GODOY Helena Teixeira¹

Affiliation:

1. Universidade de Campinas, Brasil

2. Universidade de Campinas, Brasil; Universidade Federal de Pelotas, Brasil

3. Universidade Federal de Pelotas, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2020nahead/0101-2061-cta-fst23720.pdf

Reference34 articles.

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3. Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals;Colpo A. C.;Food Chemistry,2016

4. Phenolic compounds from yerba mate based beverages - A multivariate optimisation;da Silveira T. F. F.;Food Chemistry,2016

5. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages;da Silveira T. F. F.;Food Research International,2017

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1. Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions;Molecules;2024-05-31

2. Yerba mate (Ilex paraguariensis), science, technology and health: A systematic review on research, recent advances and possible paths for future studies;South African Journal of Botany;2024-05

3. Exploring the potential of Ilex paraguariensis coproduct: High concentration of chlorogenic acids and enhanced thermal stability;Food Chemistry Advances;2023-12