Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp-Reference-Cited by-同舟云学术

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Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

Published:2011-12 Issue:4 Volume:31 Page:923-928
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Oliveira Emanuelle Araújo de,Borges Soraia Vilela,Furtado Ângela Aparecida Lemos,Modesta Regina Célia Della,Godoy Ronoel de Oliveira

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v31n4/15.pdf

Cited by 8 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. Nutritional and biological attributes of Spondias tuberosa (Umbu) fruit: An integrative review with a systematic approach;Journal of Food Composition and Analysis;2024-06

2. Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice;Food Control;2021-12

3. Extraction of umbu (Spondias tuberosa) seed oil using CO2, ultrasound and conventional methods: Evaluations of composition profiles and antioxidant activities;The Journal of Supercritical Fluids;2019-03

4. Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices;Innovative Food Science & Emerging Technologies;2018-10

5. Avaliação do armazenamento a frio sobre os compostos bioativos e as características físico-químicas e microbiológicas do suco de umbu pasteurizado;Brazilian Journal of Food Technology;2017

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