Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction-Reference-Cited by-同舟云学术

Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

Published:2017-07-31 Issue:suppl 1 Volume:37 Page:48-54
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALCÁZAR-ALAY Sylvia Carolina¹,CARDENAS-TORO Fiorella Patricia¹,OSORIO-TOBÓN Juan Felipe¹,BARBERO Gerardo Fernandez²,MEIRELES María Angela de Almeida¹

Affiliation:

1. Universidade Estadual de Campinas, Brazil

2. University of Cadiz, Agrifood Campus of International Excellence, Spain

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v37s1/0101-2061-cta-1678-457X33016.pdf

Reference27 articles.

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2. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa);Altunkaya A.;Food Chemistry,2009

3. Regulamento técnico geral para fixação dos padrões de identidade e qualidade para polpa de fruta (Instrução normativa nº 01, de 7 de janeiro de 2000);Diário Oficial [da] República Federativa do Brasil,2000

4. Pressurized liquid extraction in the analysis of food and biological samples;Carabias-Martínez R.;Journal of Chromatography A,2005

5. Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.);Del Pozo-Insfran D.;Journal of Agricultural and Food Chemistry,2004

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