Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages-Reference-Cited by-同舟云学术

Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages

Published:2019-06 Issue:2 Volume:39 Page:294-300
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SILVA Karolline Marques da¹,ZIELINSKI Acácio Antonio Ferreira²,BENVENUTTI Laís¹,BORTOLINI Débora Gonçalves¹,ZARDO Danianni Marinho¹,BELTRAME Flávio Luís¹,NOGUEIRA Alessandro¹,ALBERTI Aline¹

Affiliation:

1. Universidade Estadual de Ponta Grossa, Brasil

2. Universidade Federal de Santa Catarina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n2/0101-2061-cta-fst25317.pdf

Reference36 articles.

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2. Optimisation of the extraction of phenolic compounds from apples using response surface methodology;Alberti A.;Food Chemistry,2014

3. Therapeutic and nutraceutical potential of bioactive compounds extracted from fruit residues;Babbar N.;Critical Reviews in Food Science and Nutrition,2015

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie I. F.;Analytical Biochemistry,1996

5. Predicting harvest date windows for apples;Blanpied G. D.,1992

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