Effect of High- and Low-Temperature Drying Methods on Fatty Acid Profile and Antimicrobial and Anti-Inflammatory Traits of Papaya (<i>Vasconcellea pubescens</i>)-Reference-Cited by-同舟云学术

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Effect of High- and Low-Temperature Drying Methods on Fatty Acid Profile and Antimicrobial and Anti-Inflammatory Traits of Papaya (Vasconcellea pubescens)

Published:2022-12-19 Issue:1 Volume:3 Page:77-84
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Uribe Elsa¹²,Vega-Gálvez Antonio¹^ORCID,Pasten Alexis¹,Cantuarias Carolina¹,Stucken Karina¹^ORCID,García Vivian¹,Rodríguez Angela¹,Valenzuela-Barra Gabriela³,Delporte Carla³

Affiliation:

1. Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile

2. Instituto de Investigación Multidisciplinario en Ciencias y Tecnología, Universidad de La Serena, La Serena 1700000, Chile

3. Laboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 7500906, Chile

Funder

Fondo Nacional de Desarrollo Cient?fico y Tecnol?gico

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00288

Reference53 articles.

1. Comparison of phenolic composition and antioxidant properties of two native Chilean and one domestic strawberry genotypes

2. Genetic structure of highland papayas (Vasconcellea pubescens (Lenné et C. Koch) Badillo) cultivated along a geographic gradient in Chile as revealed by Inter Simple Sequence Repeats (ISSR)

3. Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit

4. Comparative study of dehydrated papaya (Vasconcellea pubescens) by different drying methods: quality attributes and effects on cells viability

5. Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit

Cited by 5 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. Food uses, functional activities, and bioactive compounds of three Ecuadorian Vasconcellea fruits: Bibliometric analysis and review;Journal of Agriculture and Food Research;2024-09

2. A Comparison of the Effects of Low-Temperature Vacuum Drying and Other Methods on Cauliflower’s Nutritional–Functional Properties;Processes;2024-08-02

3. Chilean Papaya (Vasconcellea Pubescens a. Dc.) Residues as a Source of Bioactive Compounds: Chemical Composition, Antioxidant Capacity, and Antiglycation Effects;2024

4. Microencapsulation of Chilean Papaya Waste Extract and Its Impact on Physicochemical and Bioactive Properties;Antioxidants;2023-10-23

5. Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods;Foods;2023-09-02

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