Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability
Author:
Affiliation:
1. Universidade Federal do Pará, Brasil
2. Universidade Federal do Pará, Brasil; Universidade Federal do Pará, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst37519.pdf
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3. Juice Blends – A way of utilization of under-utilized fruits, vegetables, and spices: A review;Bhardwaj R. L.;Critical Reviews in Food Science and Nutrition,2011
4. Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing;Błaszczak W.;Innovative Food Science & Emerging Technologies,2017
5. Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp;Branco I. G.;Industrial Crops and Products,2016
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Stability of ascorbic acid and anthocyanins of jambolan ( Syzygium cumini ) and camu‐camu ( Myrciaria dubia ) juice blend during pasteurization and storage at room temperature;Journal of Food Processing and Preservation;2022-03-08
2. Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar;Food Science and Technology;2022
3. Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties;Food Science and Technology;2022
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