Processamento e estudo da estabilidade de pasta de pequi (Caryocar brasiliense)-Reference-Cited by-同舟云学术

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Processamento e estudo da estabilidade de pasta de pequi (Caryocar brasiliense)

Published:2010-09 Issue:3 Volume:30 Page:664-668
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Arévalo-Pinedo Aroldo,Maciel Vinicius Borges Vieira,Carvalho Kallyana Moraes,Coelho Ana Flavia Santos,Giraldo-Zuñiga Abraham Damian,Arévalo Zilda Doratiotto de Salles,Alvim Tarso da Costa

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v30n3/v30n3a15.pdf

Cited by 9 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. Assessment of Physicochemical Properties, Bioactive Compounds, and Antioxidant Capacity During the Canning and Storage Processes of Pequi Pulp, a Typical Food Used in Traditional Brazilian Cuisine;Journal of Culinary Science & Technology;2022-10-17

2. EFEITO DA RADIAÇÃO ULTRAVIOLETA C NA QUALIDADE E ARMAZENAMENTO PÓS-COLHEITA DE PEQUI;Nativa;2019-02-01

3. ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING;Revista Brasileira de Fruticultura;2017

4. Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations;Brazilian Journal of Food Technology;2016

5. Physico-chemical characterization and biometry of fruits of ‘pequi’ in Western Bahia;Revista Brasileira de Engenharia Agrícola e Ambiental;2015-08

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