Chemical characterization of different parts of noni (Morinda citrifolia) fruit and its freeze-dried pulp powder with emphasis on its bioactive compounds and antioxidant activities-Reference-Cited by-同舟云学术

Chemical characterization of different parts of noni (Morinda citrifolia) fruit and its freeze-dried pulp powder with emphasis on its bioactive compounds and antioxidant activities

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

FONTES Rafaela Figueiredo¹,ANDRADE Julianna Karla Santana¹,RAJAN Murugan²,NARAIN Narendra¹^ORCID

Affiliation:

1. Universidade Federal de Sergipe, Brasil

2. Ayya Nadar Janaki Ammal College, India

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100449&tlng=en

Reference31 articles.

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2. Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region;Andrade J. K. S.;Food Research International,2017

3. Caracterização do noni (Morinda citrifolia L);Beltrão F. A. S.;Revista da Engenharia Ambiental,2014

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

5. Innovation trends in the food industry: the case of functional food;Bigliardi B.;Trends in Food Science & Technology,2013

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