POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.)

ABSTRACT This study evaluated the post-acidification, stability of anthocyanins and antioxidant activity in açai yogurts and fermented milks for 28 days of cold storage. For the determination of post-acidification and stability of the functional properties of açai yogurt (IA) and fermented milks (L...

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Главные авторы:	DANIELA CAVALCANTE DOS SANTOS CAMPOS, LEANDRO TIMONI BUCHIDID CARMAGO NEVES, ADRIANA FLACH, LUIZ ANTONIO MENDONÇA ALVES COSTA, BEATRIZ OLIVEIRA DE SOUSA
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Sociedade Brasileira de Fruticultura 2017-12-01
Серии:	Revista Brasileira de Fruticultura
Предметы:	Produtos lácteos alimentos funcionais frutos nativos Amazônia
Online-ссылка:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000500101&lng=en&tlng=en
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