Formulation and evaluation of guapeva jam: nutritional properties, bioactive compounds, and volatile compounds during storage-Reference-Cited by-同舟云学术

Formulation and evaluation of guapeva jam: nutritional properties, bioactive compounds, and volatile compounds during storage

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MORAIS Rômulo Alves¹,SOARES Camila Mariane da Silva¹,SILVA Romilda Ramos da¹,GUALBERTO Larissa da Silva¹,FREITAS Bárbara Catarina Bastos de¹,CARVALHO Elisângela Elena Nunes²,MARTINS Glêndara Aparecida de Souza¹^ORCID

Affiliation:

1. Universidade Federal do Tocantins, Brasil

2. Universidade Federal de Lavras, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101294&tlng=en

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3. Regular intake of high‐oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy‐restricted diet;Alves R. D. M.;Obesity,2014

4. Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.);Arruda H. S.;Brazilian Journal of Food Technology,2016

5. Official methods of analysis of AOAC International,2005

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