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Keywords: Thermal treatment
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Journal Articles
Igor Ucella Dantas de Medeiros, Jailane de Souza Aquino, Natália Sufiatti de Holanda Cavalcanti, Ana Regina Nascimento Campos, Angela Maria Tribuzy de Magalhães Cordeiro, Karla Suzanne Florentino da Silva Chaves Damasceno, Roberta Targino Hoskin
Journal:
British Food Journal
British Food Journal (2020) 122 (3): 813–826.
Published: 23 December 2019
... activity. All pomaces presented good antioxidant activity retention after thermal treatments (> 70 per cent), which might be correlated to thermally induced brown pigments. Originality/value This investigation was motivated by the large amounts of pomaces produced by the fruit pulp and juice...
Journal Articles
Gilciane Américo Albuquerque, Ana Vânia Carvalho, Lênio José Guerreiro de Faria, Renan Campos Chisté, Luiza Helena da Silva Martins, Alessandra Santos Lopes
Journal:
British Food Journal
British Food Journal (2019) 121 (11): 2821–2834.
Published: 18 September 2019
... the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods. Enzymes Anthocyanins Phenolic compounds Thermal treatment...
